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While you’re here, take a look through some of our great articles!Β 

Slaughtering and Butchering

By Dynah Geissal Issue #23 β€’ September/October, 1993 Fall is butchering time, a period of joy in the harvest of the year's work and of sadness...

Starting a Roadside Farm Stand

By John Murray <!-- --> Issue #158 β€’ March/April, 2016 For country landowners who desire a way to supplement their income, operating a small roadside farm stand is...

Meat For the Homestead

By Jackie Clay-Atkinson Issue #137 β€’ September/October, 2012 Meat is often the most expensive portion of our grocery bill, and it is getting more and more...

Want More Fruit From Less Space? Espalier Your Trees!

By Rev. J.D. Hooker Issue #79 β€’ January/February, 2003 After originating in the semi-arid regions of the middle east, espaliering (is-'pal-yer-ing) became a commonly employed fruit...
By John Silveira Issue #81 β€’ May/June, 2003 The weather here on the coast of Oregon is nice almost all year-round, and there almost always seems to be some kind of fishingΒ—salmon or winter steelhead running on the Rogue, or rock cod, ling cod, halibut, cabezon, and more out in the...
By Danny Fulks Issue #87 β€’ May/June, 2004 Danny Fulks, 71, grew up in southern Ohio where his parents worked the land and milked cows, and his tightly written stories paint a vivid picture of life back in the 20s, 30s, and 40s. His stories focus on Ohio, Kentucky, and West...
Habeeb Salloum, 95, a poet, world traveler, linguist, and author of recipe books on Middle Eastern cuisine, has written recipe articles for Backwoods Home Magazine for 19 years. The son of Syrian immigrant farmers, he lives in a small town near Toronto, Canada.   By Habeeb Salloum Website Exclusive β€’ August, 2019 In...