Mmmm. I have to agree. Our country has relied on margarine like fats and corn syrup in so many foods for over 30 years and then these same folks say Americans are getting too fat and getting many diseases previously seen in 'old' people. Hmmm. Lard does actually taste better in certain foods, no doubt. I remember my grandmother's baked chicken dinner, with lard used in the bottom of the pan to keep the potatoes and carrots and veggies from sticking and chickens she raised herself. There was nothing comparable.
I've never cooked with lard, and am not sure I would even know where to find it in the supermarket.
But considering all the supermarkets around here stock all of the necessities (large mexican population) I guess I could break down and ask - and make my next batch with it and not the Crisco I usually use.