Did you know *margarine was banned as early as 1880's

Did you know *margarine was banned as early as 1880's in some states, but not for health reasons. Dairy farmers could not compete with it. Margarine was made from cotton seed oil. Cotton seed oil was once considered waste. So it was very profitable and unfairly competitive.
The dairy farmers were successful at first in banning it. But it was overturned in some states. Yellow dye was included for the consumer to mix in so it wasn't confused with butter on the shelf. At one point the dairy farmers wanted it dyed pink so it couldn't be confused at all.
Now margarine is being banned for health reasons in certain cities like NYC.
But believe it or not margarine is still very popular. It may not be as it was ten years ago. But some restaurants and bakeries still use it, and a lot of it. I recently saw a palate of the stuff getting delivered to a bakery in Orange County. It patiently sat on the sidewalk waiting for it's new home in fresh baked goods. But even if a restaurant doesn't buy hydrogenated fat by itself it can still run rampant in a kitchen. FRENCH FRIES (even if the restaurant isn't using trans-fats, it could be in them from the maker) Corn chips, tortillas, shredded cheese, pie crust, icing, cakes, Certain flavors of Häagen-Dazs ice cream, nondairy creamers, biscuits, rolls, pancakes, Doughnuts pancakes & waffle mix, crackers, Asian crunchy noodles, puddings and mousses are on the top of the list.
Bread crumbs pictured below are used by restaurants for many items from chicken parm, fried chicken, meat balls, meat loaf and lots lots more.
Look at the cheddar cheese below. It's super cheap at Restaurant Depot and other vendors. I saw a Mexican restaurant pick up 10 cases. It's less than half the price of Cabot Cheddar cheese.
On a recent trip to Tennessee I asked for no dairy in my pasta while eating out. It was served with a clear liquid on the side with some herbs in it. I ask what this was. Now keep in mind this is a nicer restaurant that is farm to table. The waitress told me it was melted margarine with herbs. I double checked with her as I was shocked that a half cup of margarine was being served to me. She said it was used in the kitchen often. I'm thinking where is the olive oil. Then I quickly remembered they served us a very very bland flavorless ( hopefully) "olive oil" with our bread. So that options was out.
If you care about what you eat then always ask and never assume. Ask every restaurant and bakery that you go to. There are other options besides trans-fats in commercial kitchens. But it does cost more usually. But isn't our health worth. BTW since NYC banned (most) trans-fats they have reported a 6% decline in heart disease in city hospitals. Food for thought, not sure how they proved that connection.
*I'm using margarine, trans-fat and hydrogenated fat as the same item in this post. Trans fats are formed when liquid oils are made into solid fats by adding hydrogen in a process called hydrogenation. Traditionally margarine is made this way.