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... an excellent choice for lard-loving or lard-curious bakers. (Lisa Campbell, Library Journal)
Grit is a bimonthly magazine distributed throughout the United States and Canada that celebrates country lifestyles of all kinds, while emphasizing the importance of community and stewardship. As North America's premier rural-lifestyle title, Grit publishes feature-length articles on a broad range of topics that appeal to those already living in the country and to those who aspire to get there. Their readers are well-educated, successful, and choose to live on the land for many reasons. Most do not depend on their soil for significant income; some choose not to work their land (in the conventional sense) at all. But all share an appreciation for life out where the pavement ends.
Grit offers practical advice; product reviews; livestock guides; gardening, cooking, and other do-it-yourself information; humor; and inspirational stories of folks who moved to the country and loved it. Each issue covers topics related to country living, land management, wildlife, gardening, livestock or pets, skills and techniques, seasonal food, community, machinery or tools, and lifestyle events. It is one of many magazines published by Ogden Publications, Inc. in Topeka, Kansas.
I so vividly remember my grandmother's delicious tender biscuits, flaky pie crust, wonderful unmatched vegetables, chicken and slicker dumplings and more. Read morePublished 21 days ago by LINDA ROBERTSON
Pretty useless for anyone who has ever cooked basic food. All you need to do is substitute lard for the fat in your regular recipes, and you'll find out what works.Published 22 days ago by Linnie
Lard, is the New Butter! Render your own, or buy Non Commercial Produced! Bake a cake and rejoice!Published 2 months ago by Kalman
Have been looking through old cook books for lard based recipes and now have all in one book. I buy lard because it will last unrefrigerated for
a long time, and it gives... Read more
100 years ago before Crisco, corn oil, soy oil we had virtuall no heart disease because people cooked with anbd fried with lard that vitamins A, E, D, After Lard was deomdized and... Read morePublished 3 months ago by Dr Bob
Great informative book. I am seriously thinking of buying fat and rendering my own lard. I remember the wonderful taste of my mother's cooking and baking with the use of lard.Published 3 months ago by Karen White
We raise a pig nearly every year and as a result, have lots of lard. This book has come in very handy, indeed, in giving me ways to use it.Published 4 months ago by Sally Davis