Good Meat

To the editor:
During the Depression, when I was a high school student in rural Maine, all girls were required to take a course called "home economics." This was a time when these girls' mothers were stay-at-home moms who cooked. Might it not be more important in this day to teach "home economics" -- we could call it "Cuisine Experiments" [WWF Feb. 2008]?

With regard to the slaughtered pigs and the resulting meat: not only does Sandy Oliver have meat to freeze but she has superior quality meat. I maintain that we cannot make doughnuts like grandmother's because we don't have the sweet lard she had to fry them in -- rendered from the leaf lard fat from that organically grown pig.

And kudos to Sandy Oliver for her interesting and sensible articles!

Lorraine B. Morong
Madbury. NH