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A lesson in respect

By John Silveira Issue #65 • September/October, 2000 When I was 10, Dad lived on a farm in New Hampshire with my stepmother and two of my sisters, and I went to stay with them that...

By Jackie Clay-Atkinson Issue #163 • January/February, 2017 Some emergency situations require quick evacuation. You barely have time to grab your bug-out bag, gather the family, and run out the door. Most of us are ready...

A solar primer — How it works, how it’s made, what it costs

By Jeffrey Yago, P.E., CEM Issue #72 • November/December, 2001 Buying a solar power system is not like buying a kitchen appliance or power tool. These, unlike a solar system, have published capacity and performance data...

Sweet & Sour Cabbage

Recipe of the Week Sweet and Sour Cabbage Courtesy of Roxanne Milius Ingredients 1 small onion, sliced 3 tablespoons butter 1 cup water 4 cups red cabbage, shredded 2 tart apples, cored, peeled, and diced 3 tablespoons white vinegar...

Consider the 20-gauge shotgun

By Massad Ayoob Issue #120 • November/December, 2009 A year or more ago in these pages, I made the suggestion that sometimes less is more, and usually shooters with less powerful guns with which they are...

Tale of a country family

By Rachel Baxter Issue #66 • November/December, 2000 Dave and Dianna Saleh (pronounced "Sally") always knew they wanted to live a rural lifestyle. They both came from big cities before they met and fell in love,...

Dragon’s breath chili

Recipe of the Week Dragon’s breath chili Courtesy of Rodney Merrill You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/3 lb. kidney beans 1/3 lb. pinto beans 1/3 lb. navy beans 6 cups water 2 medium onions, chopped 1...

Bean-beef casserole

Recipe of the Week Bean-beef casserole Courtesy of Tricia Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. ground beef 1 large can baked beans 1 medium onion 1/2 cup brown sugar 2/3 cup ketchup 2-3 slices...

Build a Top-Bar Bee Hive

By Jereme Zimmerman Issue #175 • January/February/March, 2019 My journey to becoming a beekeeper has been a long one, and I’m still not quite there yet. For the past five years or so, I have read...

How do you save freedom in America?

By Dave Duffy Issue #116 • March/April, 2009 Following is part of a letter I received from Ron Dugan of Nanty Glo, Pennsylvania: "What is it that we can do to stop the loss of freedom in...

The chicken and the egg

By Habeeb Salloum Issue #139 • January/February, 2013 One cannot think of our culinary world without chicken or eggs. Chicken is one of the world's most consumed meats and eggs are on the tables of the...

Modify your oven to bake great bread

By Emily Buehler Issue #102 • November/December, 2006 Making bread at home is a long process—kneading the dough, waiting while it rises, shaping it into a loaf, and then waiting while it rises again. But in...

Which wars work best? The ones we fight or the ones we avoid?

By Dave Duffy Issue #102 • November/December, 2006 History is supposed to teach us the lessons of wars past so we won't blunder into stupid wars in the present. Since I have mixed feelings about our...

Some unusual jellies for your sweet tooth

By Charles Sanders Issue #70 • July/August, 2001 In my mind, one of the simple pleasures in life is hot biscuits, a dab of butter, and a dollop of homemade jelly. Around here any biscuits left...

Of kids and guns

By Massad Ayoob Issue #68 • March/April, 2001 In the almost two years since the Columbine tragedy, American police have coined the term "active shooter." It means, in essence, a crazed gunman who is at the...

Hawaiian poha jam

Recipe of the Week Hawaiian poha jam Courtesy of Sally Denney You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 lb. poha (ground cherries) 1/4 cup water 1 cup sugar per cup cooked poha 1 Tbsp. lemon...