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Rendertorial of Texas. Last year, the winners included in-pancake poppers and Texas fried burnt end bombs. Previous winners have included fried beer, fried Jell-O and even fried bubblegum. No word if any of it was fried in tallow, which seems like a missed sponsorship opportunity. Give the website a try and see what for that uniquely crispy, full-flavored taste of food fried in tallow. Then let us know where to go eat, too. R Sharla Ishmael Editor/Publisher Reach more customers... T he Offi cial Public ation of NARA June 2025 Render Renderers Consider B By advertising in Render! R Render is the only print publication to s serve the international rendering industry. I If your company is selling products or s services targeting this market, you need to get in front of our readers. Contact Render at (888) 927-3634 e-mail: editors@rendermagazine.com www.rendermagazine.com/advertising 2025 NARA SUPPLIERS DIRECTORY Tallow is back in style! Even before Robert F. Kennedy Jr. shared his tallow as part of his Make America face and a few well-known cooks were singing its praises as well. It’s become so popular that big chain tallow for cooking French fries and other fried bits of deliciousness — Steak ’n Shake, Popeye’s, Outback Steakhouse Now there is a free website that maintains a global database of restaurants that can be sorted by the type of cooking oil they use including tallow, olive oil, but seed oils or bioengineered oils. The site is called LocalFats.com, and it’s crowdsourced with a database of 5,404 restaurants and the cooking oils they use from 29 countries so far. Users restaurant map and there are even a few “producers” listed for folks who want to obtain their own supply of fats. I searched for restaurants near Arlington, Virginia, the home of the headquarters and a screen full of yellow more limited. It could be that my fellow the tallow trend or they just haven’t submitted their favorite tallow-frying establishments yet. Over in Dallas, they have a well-loved www.rendermagazine.com Render 5
