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Foods and Well-Being

Oh, My Lard!


Now - September 21, 2013

General $44
Member $35

Saturday | 1 - 2 p.m.


  • Ken Furtado


Lard was once the go-to fat for frying and baking. It makes the lightest, flakiest biscuits and pie crusts. Despite the artery-clogging disaster created by mass production techniques—the addition of hydrogenation, antibiotics and preservatives to give lard a long commercial shelf-life—lard is making a comeback. Food & Wine magazine has called it the new health food. Return with us to the thrilling days of yesteryear as we make lard at the Garden.

  • Class enrollment limit: 15

Garden community

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