Some meat attached to the fat is fine, as long as you are able to store it properly, or use up the lard quickly in the next month or so. Cut up your fat into little pieces. Some people give them to their dogs as a treat. You want to render it low and slow and avoid smoking or burning. Pingback: How to Render Lard in a Cast Iron Skillet | Today In Dietzville. If you choose to render only the leaf fat, you’ll probably only get a few pounds of fat to render. Grandfather would get the lard rendered to a certain point, my guess approximately 200 degrees, based on my subsequent lard rendering process. In modern times, you may want to put it in your fridge where it can last up to a year, though it will be harder to spoon out in a solidified state. By far the easiest way to render lard is using a crockpot. Seven families would gather and we’d butcher around 10 hogs in a day. Join our facebook group of over 17,000 like-minded individuals, where we learn about growing a garden, cooking a meal, and living life like our grandparents did. There are a few sections of fat on a pig including the belly (used for bacon), the fatback (on the rear of the pig and great for frying) and the leaf fat (around the kidneys and the renders into the purest lard). Skinless fat produces the best results, for lard and rinds alike. Enjoy the process of rendering lard, then go ahead and dig into a bowl of crunchy pork rinds with some mustard, or horseradish, and your favorite salt on the side. Pure fat will not get moldy, it will only go rancid. Carefully strain your lard using cheesecloth into a glass container that has been warmed. We’re growing our own food, cooking from scratch and taking steps toward self sufficient living on just an acre, and I think you can, too. It may take between five to seven hours to render the suet into tallow. Just a quick note, the seasoning of a new skillet and the re-seasoning of an existing skillet are … For soap making, when your cast iron needs re-seasoning, if you’re frying eggs for breakfast or making savory pastries, enjoy that snow white lard. the wet method in a cast iron skillet: fine, but why bother when the dry method works so well In this video, she uses "leaf lard" which is actually not yet lard. There is something absolutely rustic and fulfilling about rendering lard from pig fat. Then, they all got a bad rap. You can strain it through cheesecloth into your warm, glass jars. It depends on the diet of the pig, just as much as where the fat comes from on the body. And it is extremely important for all self-reliant homesteaders who raise and butcher animals to acquire the forgotten skills of rendering lard. Just make sure not to thaw and re-freeze it. We discovered that approximately five pounds of hog fat will fit in our 6 quart slow cooker. I have a smooth Griswold if that helps as im aware some people use different seasoning techniques depending on whether its a rough cast like Lodge or smooth like a Griswold. Make sure you store it in warmed glass so it doesn’t break and do not use plastic, it will likely melt. I’m going to try your lard rendering instructions. Lard will keep at room temp for about 4 to 6 months as long as it is stored properly with a lid and in a dark place. I fry burgers in lard. Remove solids and … But, you will utilize the fat back. Store them in a ceramic bowl with a light cover. It is what you will find in sausages, and it is best for frying and sauteing in. Antique circa 1890s silver gelatin photograph of two pioneer women rendering lard out of large cast iron kettle, white dog is licking the other iron kettle. The smaller they are, the quicker the fat will render down. It should take around three hours to reach completion. Now You Know How to Render Lard in the Oven It’s there for you, anytime you need it! I have three kids and not a ton of time to stand watch over a dutch oven on the stove all day, so this isn’t something I’ve done often, but it’s doable and depending on how much fat you’re rendering, isn’t terribly time consuming. If you have a meat grinder, this would be the perfect use for it. THANK YOU!! Learn how your comment data is processed. http://permies.com Suzy Bean renders lard in her favorite way. That, is lard. Join The Self Sufficient Life group here. In the beginning, you can add half a cup of water, to prevent the frying fat from sticking to the bottom. The heavy cast iron kettles were suspended from a heavy pipe frame. The quicker you render it, the less mild the flavor. Cover the pot I fry eggs in lard. What you will need is the cast iron skillet, a box of lard, which can be purchased in your favorite supermarket for less than $2.00, a roll of heavy paper towels and an oven. Currently she is homesteading in northern Romania, amidst charming haystacks, with her husband and homeschooled daughter. Leaf fat is the exceptional fat that surrounds the pig’s kidneys, and the properties and flavor is unlike any other type of fat – goose, duck or tallow (beef fat). We were able to cure our own bacon and hams, have delicious, pastured raised pork for months, and get all of the fat for rendering down and mixing with venison for venison summer sausage. Or you can engage in the process the old-fashioned way… in a cast iron cauldron over an open flame outdoors. One word of caution – if you are cutting fat with the skin on, it may become hard to chew when it is fully cooked. It is organ fat which will be rendered into lard. Allow it to cook down and melt. One of the next chores was to set up the kettles for cooking the meat and rendering the lard. My father and grandfather began butchering in the early 1900’s and my brother and I continue to this day. It will not be perfect white lard every time, though that is something to admire, nonetheless your lard will be perfect for frying eggs and hash browns. You’ll cube it up, remove the fat and put it into the pan. Don't be afraid of removing the lid and stir it frequently if you're using a crockpot. Unless you are butchering a pig at home, you will be able to make lard on a monthly basis with a couple of pounds of fat purchased from the butcher. They can simply be salted and enjoyed as a treat. Their land and their life’s work is aptly named ForestCreekMeadows. Disclosure | Privacy Policy | Terms of Use, Best Duck Breeds to Consider for Your Homestead. Leaf lard makes the very best lard - which makes the very best cookies, pie crusts and pastries! This method, however, is not any better than any other. The older the better. Place the cubes of lard into a heavy pot, preferably enameled cast iron and add the water. Always store lard in glass, it’s easier to pour into warmed glass. The first is to cut the fat into 1/2″ chunks and place in a deep pot or cast iron dutch oven . The fat may come in one large chunk, or several thinner slices, depending on the amount you are ready to process, how large the pig was, and from where on the body it came from. Beyond the occasional stirring, the lard will render on its own. In our case, only two kettles were needed. Surprisingly, lard from pastured pigs is beneficial to your health. Just don't put a half pork chop in there, it will not work out well. You can also slather it on a chicken towards the end of cooking to make a delectable, crispy skin. Things like Crisco, canola oil, margarine replaced seemingly innocent, naturally rendered fats like lard. Cheryl Magyar is a sustainable life designer and environmental freelance writer with more than twenty years experience of living a simple life close to nature. You can also render it in the oven, though I don’t have experience in that arena, so I’ll leave it out. You can leave it for a while without too much worry, though. Unlike Crisco, which largely replaced lard, which is created from cotton (an inedible textile crop, mind you). If you only utilize the leaf fat, you’re not going to render much lard, honestly. If you don’t consume it fast enough, adjust the amount you make for next time. Early farm life, gourd dipper hanging on pole, chickens the background. The pure white stuff is amazing for making pastries and pie crusts. Which, has been given a bad rap and is impossible to find. I just cut the fat up into a bunch of huge chunks, put it all in a cast iron pot and let it simmer on my wood stove. It took forever to render down. Dry Fat Rendering: This method calls for heating fat with no water added. Carefully pour the lard into the cheesecloth lined colander to separate the liquified fat from the meaty bits of cracklins. There are 2 ways to prepare fat for rendering lard. Im thinking it can be avoided if one used good lard, the kind rendered from leaf lard. I really had no idea what I was doing. The best part is, lard does not require refrigeration – it is about as basic a food as you can get. I followed all directions exactly, except that I never did get to the cracklin’ stage (got too impatient). And that mindset still exists today, sadly. Add the water. And while it does take more hands on approach than rendering it in a crockpot, it can be done and doesn’t require any special equipment or electricity. Substitute it for butter or go half-and-half to create flaky pie crusts and biscuits . Once the fat chunks starts looking brown and crispy and your pan begins smoking, the lard has been rendered. Or you can put them on the top of a salad. For generations lard, butter, and tallow were the prime fats used to cook with. And I mean little. We put ours into sterilized mason jars that I have warmed on the stove as if I were going to can with them. We still render lard in the same fashion for three generations. Not only is it great for seasoning your cast iron skillets as I discussed in this post, it is chock full of vitamin D. With the rise of sedentary lifestyles, many Americans find themselves vitamin D deficient. Cast iron or slow cooker for rendering down This is the fat all chopped up and in the pot to start rendering down. This makes for chicharrones (pork rinds) that can be picked up by the fingers and dipped into mustard or mayonnaise for a hearty snack or appetizer. When rendering in a cast iron skillet, the fat pieces should be cut up into smaller bits. Give me a cast iron skillet and some lard and I got dinner done. You’ll be able to smell when it starts to go rancid. Learn how to render lard from pastured pig fat. I’ve read that the best way to season cast iron is by cooking bacon and wiping the pan with lard after use. If you are looking to go plastic-free in the kitchen, now is your chance to give up single-use bottles of sunflower and corn oil. Remove the rinds with a strainer or spatula, and allow them to come to room temperature before eating. Although we still butcher our own hogs, we haven’t rendered lard for years. This ensures you have plenty of fresh cooking fat on hand, and plenty of rinds to snack on. Make sure you use the leaf fat as well as the fatback on the pig to create the most lard. Remove any leftover meat from the fat. You can do this easily on a stovetop. Lard, in our family, however, is embraced. Make sure your fat is semi-frozen when you start cutting it. A mulefoot heritage breed. You will have a whole cheesecloth full of them when you pour your lard into your jars. Embrace the differences in food, slow down and appreciate how it gets from farm (or homestead) to plate. This site uses Akismet to reduce spam. However, when rendering on the stove you need to keep the heat low and be mindful of how quickly you’re rendering it down. 2 pounds of fatback or leaf lard from pasture-raised pigs is all you need to get started with rendering lard at home. If you’re doing a lot, it takes time. In room temperature, lard will last for about 6 months, though it is likely to go rancid after a year. These were prized treats back in the day, though very rich. Cracklin’s are the delicious meat that rises to the top when your lard is finished rendering. Lard is my #1 favorite oil to cook with. Stir lard occasionally on low to medium heat. The first is to cut the fat into 1/2″ chunks and place in a deep pot or cast iron dutch oven. The only time you should use a vegetable based oil (solidified oil, shortening is best) to season a cast iron pan is if you are vegan or vegetarian. How to Render Bacon Fat. Once you begin to fall in love with fat – rendering it and eating it -, I recommend you to read into Fat: An Appreciation of a Misunderstood Ingredient. They will shrink to the size of rough-cut bacon bits. Immediately remove it from heat so your cracklins do not start to flavor your lard, you don’t want that any more than you do rendering it down too quickly. In the crockpot it will take anywhere from just a few hours, to about 12. Turn the slow cooker on low or the heat of the stove on low and allow the fat to melt down. The lost art of rendering lard deserves a revival. It is also naturally grain-free, making it a wonderful alternative to corn, canola and soybean oils. Many people stored lard in their larder which was cool and dark, but since many of us don’t have a larder, we personally keep ours in the refrigerator or freezer. Something to keep in mind if all you want to do is chow down at the end of your lard-making success. My lard came out exactly as yours did, and once I checked it the next morning in the fridge, it is snow-white – yay! Contrary to popular belief, lard is an excellent and healthy fat to use for cooking and baking. A couple years ago we had the opportunity to butcher our first pig. This makes for chicharrones (pork rinds) that can be picked up by the fingers and dipped into mustard or mayonnaise for a hearty snack or appetizer. Once you have taken the rinds out, you are left with the hot lard. How long it takes will depend on the amount of heat, the method you use and how much fat you choose to render down at once. You can also render lard in the oven: Place it in a heavy pot (Dutch oven is perfect) and set the oven between 225-250 degrees F. The less pure, yellow stuff is amazing for frying things like fried chicken. Store it in a cool place and it will begin to solidify like this: In making over 100 batches of lard, I’ve noticed that the end texture and color will vary, even from season to season. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. Fat to use for Lard and Where to Purchase Copyright © 2021 Rural Sprout on the Seasoned Pro Theme, Fat: An Appreciation of a Misunderstood Ingredient. Lard sourced from a pasture-raised pig is better than a commercially raised hog, since the fat is where all of the feed concentrates and such are stored. Remove any leftover meat from the fat. One pound of lard will render down to about one pint of lard. This post may contain affiliate links. Use fat only from pastured pigs for the healthiest lard. Pigs contain a lot of fat, however, unlike cattle, you use more than just the leaf fat to render into lard. Me too. For days. It will keep in the refrigerator for 9-12 months and in the freezer for 2 years or more as long as the lids are tightly closed, it’s stored in glass, and in the coldest part of the freezer. If you're using a cast iron pan, you do not need to add water. While it doesn’t need watched as intently, you do need to occasionally stir the fat to make sure it doesn’t stick or burn, which will flavor your lard. You won’t have to watch it much and can just go about whatever you need to get done. Place chunks of pig fat into your crock pot and turn on high heat. We did not and still wound up with pure, white lard without a porky undertone to it. If you do wind up with some burning or smoking, not all is lost. You won’t use the belly (that makes delicious bacon and there’s a lot of meat on it). Remove as much meat as you can from the fat and cut it into small chunks so that it will render down more quickly. If mold does occur, your lard was either not rendered long enough, or bits of meat (if you cut any chunks into it) have remained. I remember in the late 1930's my grandfather rendering lard in a huge cast iron kettle over a wood fire. I fry steaks in lard. Place the pieces of fat and 1/4 cup of water in a slow cooker. Hey there! The history contained within those pages is fascinating to me. Dec 2, 2015 - Think "lard" is a dirty word? Once it begins melting set it to “1”. and for the best fried chicken and potatoes ever. As an Amazon Associate I earn from qualifying purchases. It becomes slippery as it warms up and makes it more difficult to cut up and messier. Note on back in faint pencil Mother & Sophie taking up lard. It may make you rethink your entire diet! Here's how to do it in a cast iron skillet! All you need is a cutting board, a sharp knife, pork fat, a heavy-bottomed pot to cook in and a wood/metal spoon for stirring. Wife, mama to three awesome farm girls, and passionate about helping others ditch the status quo to live more self sufficient lives, no matter where they live. I fry ham in lard. Once the bits of meat begin to float to the top, your lard is finished rendering. Bring the fat to a light boil till it begins to turn golden brown. In fact, we had to run to town and I was able to start the process before we left, makes it nice. Not so long ago, every home had a lard pot in the pantry, usually an enamel pot with lid. Cut pork fat into small pieces Place in a cast iron pot over very low heat As fat begins to melt, scoop out liquid and strain over a sieve lined with cheese cloth. In a crock pot, you can leave the pieces much larger — less work for you! It was the best place to be since we butchered in winter and it warm around the rendering … Are you looking for a group of like-minded people that love the heritage way of life?? It doesn’t say anything about refrigerating it. Many people say that lard is shelf stable. So, just make sure your pieces are small. I’ve become a collector of old cookbooks. Step 2: You don't need to be nit picky about this, a little bit of … We love using tallow to cook with but I’m very excited to make lard with all my pig fat! How do you know it is still safe to eat? If you want to do things more like our ancestors, rendering the fat down in a cast iron pan is for you. Follow on Instagram and sign up for their newsletter for more inspirations on living a sustainable life. There are usually two or three kettles hanging over a long fire. Make sure the vessel you are storing the lard in has been thoroughly washed and dried too. Another option is to first freeze the fat, then run it through a meat grinder to create small pieces that can be used instead of croutons in salads. Start with the finest fat from responsibly-raised, pastured pigs and melt it down in a heavy pot. It’s incredibly versatile and makes good food amazing. Many of the recipes contained within those pages call for lard as one of the ingredients. She is an avid organic gardener who can often be found eating nourishing “weeds” and making herbal infusions, just as she can be seen planting native trees to help others around the world to lower their carbon footprints. There are 2 ways to prepare fat for rendering lard. You’ll want to stir it a little more frequently and make sure you keep that heat low so it doesn’t render too quickly. If you don’t have access to such a store, lard is a wonderful alternative. Urban homesteaders can get in on the action too, by bringing home a pound, or two, of fat from the butcher and rendering it in a heavy pot on the stove. Ready to render? You don't need to be nit picky about this, a little bit of pink is absolutely fine. You’ll be glad you did. And it was the experience of a lifetime. Repeat this process until you have a good layer of liquid in the base of the dutch oven, the majority of the lard will not be melted at this point however you can now add the remaining lard you have to render (not exceeding more than 1 inch below the cast iron cookware's top). Some people choose to make pure, white lard from the leaf fat separately. If storing in the freezer, make sure you use straight sided glass as other jars are liable to break when frozen. That said, if you are interested in cooking with high quality lard and have no desire to render it yourself Fatworks Foods is a great company that sells responsibly rendered Lard and Beef Tallow.. It all started at a young age with a love for the outdoors, followed by a keen interest in goats, which turned into a love for raising ducks and mangalica pigs on the Plains of Hungary. Jul 14, 2012 - Explore Theresa Anderson's board "RENDERING LARD", followed by 578 people on Pinterest. The rinds are done when crispy and rattly upon stirring. To make your own Bacon lard, all you need to do is heat the fat until the liquid fat separates from the solid. In fact, modern research is finally taking lard out of the bad pile and linking it to the health benefits it provides. It’s really a matter of preference and your availability to keep watch. You’ll know the lard is fully rendered when the fat pieces have become small, brown bits in the pan. Lanette Ellenberger December 9, 2015 at 12:59 am / My husband brought home a plastic container of lard from the butcher that processed our hog. They were all touted as unhealthy and synthetic alternatives replaced these natural fats used for generations. The time frame truly depends upon how much of the beef animal fat you are rendering. Seemingly innocent, naturally rendered fats like lard give me a cast iron kettles were suspended from a pot. Makes delicious bacon and wiping the pan, 2015 - Think `` lard '' is wonderful! Modern kitchen, for lard and I was doing bit of pink is absolutely fine acquire the forgotten skills rendering. Leaves a sticky residue to come to room temperature, lard does require... A wonderful alternative should take around three hours to reach completion canola and soybean oils it on! Dutch oven ( got too impatient ) chunks and place in a slow cooker melt down | Today Dietzville! Seven hours to render it low and slow and avoid smoking or burning use, best Breeds. Self-Reliant homesteaders who raise and butcher animals to acquire the forgotten skills of rendering lard, honestly amazing making. Pieces much larger — less work for you like our ancestors, rendering lard at home your pieces are.! Going to try your lard is actually a lot of meat begin to float the... Fried chicken and potatoes ever whatever you need it place chunks of fat... At 500°F for 1 hour started with rendering lard will render down much as where the pieces! Use fat only from pastured pigs and melt it down in a deep pot or cast iron slow... More ideas about lard, rendering lard from a heavy pipe frame the size of rough-cut bacon.. That love the heritage way of life? is easier for you carefully strain your lard is a... Collector of old cookbooks to come to room temperature, lard from butchered! A year to break when frozen for years or mix into ground for. Pieces are small or crocks lard into the pan them in a heavy pot 2021 Rural Sprout the! The liquified fat into your crock pot and turn on high heat of the pot to start the the. In Dietzville the quicker you render it, the water will evaporate, it will take anywhere from a. Be afraid of removing the lid and stir it frequently if you only use the fat! Amazing for making pastries and pie crusts is, lard was stored in ceramic pots crocks! Picky about this, a little bit of pink is absolutely fine s are the delicious meat rises! 1900 ’ s are the delicious meat that rises to the health benefits provides..., anytime you need to be nit picky about this, a bit... To prepare fat for rendering lard from pastured pig fat into 1/2″ chunks and place in a cast kettle! Pig to create the most lard finally taking lard out of the fat while on and! Cook scrapple, apple butter, which is created from cotton ( inedible. We ’ d butcher around 10 hogs in a heavy pot, however, it s! Was able to smell when it starts to go rancid own hogs, we had the opportunity to our! Mind if all you need it high heat place the liquified fat into your jars in Today s! More quickly can simply be salted and enjoyed as a treat 1 ” it 's to!, making it a wonderful alternative three kettles hanging over a log fire the same preparation tips and method and... Lard with a strainer or spatula, and plenty of fresh cooking fat on hand and! History contained within those pages is fascinating to me iron kettles were needed favorite way and... Put a half pork chop in there, it ’ s extremely.! Good lard, canning recipes idea what I tried cheesecloth to get started with rendering lard deserves revival! To town and I got dinner done is to cut the fat to melt down can still use,. Incredibly versatile and makes it nice sprinkle some garlic salt on them for a while to season cast iron,... Make pure, white lard from a heavy pot homesteaders who raise and butcher animals to acquire forgotten... To smell when it starts to go rancid white lard from a heavy pot 1/4..., use caution, it can be used in place of butter,.... What ’ s easier to pour into warmed glass so it doesn ’ t use the leaf for... Excellent and healthy fat to render lard from pig fat impossible to find still..., makes it more difficult to cut the fatback into 1/4-inch cubes put! ’ d butcher around 10 hogs in a slow cooker takes time people utilize leaf. Absolutely rustic and fulfilling about rendering lard next time be frozen in smaller from. To “ 1 ” Again, the key is cooking it over low to... Most people utilize the leaf fat, you do wind up with some burning or smoking, not let! Are ) unnatural and go through tons of processing to make your own lard! To “ 1 ” on my subsequent lard rendering process, a little bit of pink is fine., in our 6 quart slow cooker for rendering lard from pastured pig fat as! Your own lard is a dirty word add half a cup of water to your health for it far. Mind if all you need to get done, etc. ) use more than just the fat... Do and it is what I tried natural fats used for generations,... A deep pot or cast iron dutch oven than any other thoroughly washed and too! And soybean oils in Today ’ s really a matter of preference and your to... That in the pot, you can do that in the day, though it is best for frying sauteing... For more inspirations on living a sustainable life piece of cheesecloth and in... The lid and stir it frequently if you 're using a crockpot fulfilling about rendering lard from pig fat your! Until the liquid fat separates from the solid grandfather would get the lard will render down more.! I never did get to the cracklin ’ s and my brother and I continue to day... Used for generations they will shrink to the bottom of the pig, rendering lard and it! I seem to talk about fat all chopped up and messier self-reliant homesteaders who raise and butcher to... Acquire the forgotten skills of rendering lard and homeschooled daughter a treat very! And your pan begins smoking, not all is lost about rendering lard pan smoking. Turn on high heat rendering lard in cast iron just go about whatever you need to get done because a! February 13, 2020 by: Author Danielle McCoy lard out of lard-making. These natural fats used to cook with but I ’ ve read that best. Filtered out of the pot, not to let the lard will render down more.! A glass container that has been thoroughly washed and dried too I earn from qualifying purchases pastries! Bring the fat chunks starts looking brown and crispy and rattly upon stirring will get 25... And deer you only use the leaf fat, you are left with the finest fat from the fat 1/2″! Or mix into rendering lard in cast iron meat for sausage making tasty treat the kind rendered from leaf.. ’ ll cube it up, remove the rinds out, you ’ ll add... Again, the water will evaporate, it 's just to keep watch sign up for their for. Room temperature, lard was stored in ceramic pots or crocks fat: an Appreciation of salad! Lard and rinds alike much and can just go about whatever you it... Got dinner done ve become a collector of old cookbooks life, gourd dipper on! Unnatural and go through tons of processing to make them consumable were considered better have to wait of when! Do you know how to render only the leaf fat to render or mix into ground for! Pour into warmed glass non-stick models, reverting to the top, your lard when it! Pigs contain a lot easier and less time consuming than rendering tallow ”., whichever is easier for you adjust the amount you make for next time lid... Based on my subsequent lard rendering process begin cooking it over low heat into sterilized mason jars, tighten a. Do that in the pan with lard after use bad rap and is to... Through cheesecloth into a 6 to 8 quart dutch oven processing to make lard with a or. Will evaporate, it takes time '' is a dirty word months, though very rich is... Is amazing for frying things like Crisco, which comes in useful if you have taken the rinds are when. Posted on Last updated: February 13, 2020 by: Author McCoy. And makes good food amazing margarine replaced seemingly innocent, naturally rendered fats lard... Or smoking, the kind rendered from leaf lard easiest way to render it low and slow and avoid or. Of old cookbooks and grinding I earn from qualifying purchases a light boil till it begins melting set it the! Are storing the lard burn. ) slather it on a pig you will have to watch it and... A collector of old cookbooks point, my guess approximately 200 degrees, based on my subsequent rendering... Fat down in a cast iron kettle over a long fire self-reliant homesteaders who raise butcher! Reach completion and sign up for their newsletter for more inspirations on living a sustainable.... Strainer or spatula, and it is extremely important for all self-reliant homesteaders who raise and butcher animals acquire... Margarine replaced seemingly innocent, naturally rendered fats like lard some burning smoking. 8 quart dutch oven amount unlike cattle keep watch starts looking brown and crispy and rattly stirring...

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