Lard was commonly used in the 1920s for cooking and baking until it lost favor with the creation of processed products such as Crisco and margarine. Learn why more and more bakers, cooks, and chefs are going back to using lard for its superior flavor and because it isn't highly processed. Class participants will learn how to make a crust for that perfect holiday pie, and take their work home! $15 per person. Includes park admission. Reservations required. Call 765-567-4700 to book a spot.