From Tallow-Fried Delights to Cultural Clash: The Journey of a Man’s Food Stall Amidst a Culture War

Last Saturday, Abed “Abe” Ibrahim hit a tough spot. The owner of a new food stall called Tallow has been serving dishes fried in beef tallow instead of common seed oils, but things haven’t gone as planned. He opened his business in February, and after seven months, he’s pulling in only $50 to $125 a day. That’s just not enough to stay afloat, especially as he prepares for his first child.

Ibrahim poured his heart—and all his savings—into this venture, believing that people would love his healthier approach. But instead of support, he faced harsh backlash on social media. Comments ranged from mocking to downright cruel, with some even wishing harm upon him.

Why the harsh reaction? Tallow cooking has become a flashpoint in a cultural debate. Many right-leaning influencers promote it as a healthier option compared to seed oils, which they claim might be harmful. Figures like Robert F. Kennedy Jr. have pushed for this return to tallow as part of a larger health movement, claiming seed oils are “poisoning” people.

Critics jumped on Ibrahim’s situation, linking his restaurant to a controversial angle in today’s political landscape. Some saw it as another product of a “MAGA” influence on food trends, while others criticized his operating hours and menu choices. Ibrahim even faced ridicule for trying to accept cryptocurrency donations to help keep Tallow running. Eventually, he deleted his posts to protect his landlord and his business.

Despite the backlash, Ibrahim tries to remain focused on his original intention. He considers cooking in tallow as a personal choice, not a political statement. After dealing with weight issues in his youth, he learned about nutrition and began cooking with natural ingredients. This change led to more energy and a healthy lifestyle.

After losing his stockbroker job in 2022, Ibrahim launched Permissibles, a company selling natural, frozen meals that include tallow. When the opportunity arose to open a stall in a ShopRite supermarket, he took the leap. The management has been supportive, and regular customers keep his spirits up. About 75% of his sales come from loyal patrons, even if he struggles to draw in new ones.

Interestingly, the negative attention had a silver lining. Ibrahim raised around $8,000 from supporters who believe in his mission, giving him a bit of breathing room. He’s also seeing an uptick in foot traffic. “It feels good, but I need this growth to last,” he reflects.

While he hopes to keep politics out of his cooking, he can’t deny that many new supporters lean conservative. This adds complexity to what should be a straightforward food offering. One recent visitor even sported a controversial online presence, raising eyebrows about the alignment of taste and ideology in today’s America.

Ibrahim remains dedicated. “If Tallow has to close, I’ll find a way to reopen it,” he asserts. “I can’t see myself doing anything else.” Despite the ups and downs, his passion for tallow cooking shines through, and he is determined to continue, no matter the challenges he faces.

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MAHA,Robert F. Kennedy Jr.