Free article Archives - Backwoods Home Magazine

A vast cultural divide exists between environmentalists and gun owners

By Dave Duffy Issue #113 • September/October, 2008 Backwoods Home Magazine has had an exhibitor's booth at the MREA Fair in Wisconsin almost every year since its founding by Mick Sagrillo in 1989, which is the...

Turkey the old-fashioned way

By Linda Gabris Issue #90 • November/December, 2004 When I was a kid, mom did all her cooking on a McClary wood stove that sat in the corner of her big country kitchen. The stove, fondly...

Sight and sound enhancement

By Massad Ayoob Issue #71 • September/October, 2001 Enhancing vision and hearing can make you a safer, more effective shooter, and sometimes can save human lives. Captain Ayoob prepares to trigger his MP5 with SureFire light unit...

Tools and hardware for the backwoods home

By James Ballou Issue #74 • March/April, 2002 A certain degree of self reliance is obtainable by those who have the knowledge and skills, resourcefulness, courage, common sense, and tools to perform most of the tasks...

Annie on Everfree Farm, Part I

By Annie Tuttle Issue #145 • January/February, 2014 So here we are. Truth be told, it was a complete accident that we found our farm. We weren't even looking for it. We...

Want proof of luck, ESP, and psychic powers?

By John Silveira Issue #40 • July/August, 1996 We were riding down the Pacific Coast Highway Mac, his girlfriend Carol, and I. Mac's the poker playing friend of Dave Duffy, the fellow who publishes this magazine....

Sweet Pickles

Recipe of the Week Sweet Pickles Courtesy of Kathy Myers (Dave's mother-in-law) My mother has made these sweet pickles ever since I can remember. They were always on a relish tray for special family gatherings. After marrying Dave, he...

The black man’s worst enemy is not racism

By Dave Duffy Issue #16 • July/August, 1992 The recent riots in L.A. and other communities following the acquittal of four white L.A. police officers accused of beating black motorist Rodney King are yet another symptom...

A reason for the Second Amendment

By John Silveira Issue #141 • May/June, 2013 Right after the shooting of 20 children and 6 teachers at the Sandy Hook Elementary School in Newtown, Connecticut, I was asked by several people, "Does anyone really...

Dark moons

Recipe of the Week Dark moons Courtesy of Tanya Kelley You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 cup butter (not margarine) 1 cup confectioner’s sugar 2 tsp. vanilla 1-1/2 cup flour 1/2 tsp. baking soda 1 cup...

Protein — The Cornerstone of a Survival Diet

By Jackie Clay Issue #111 • May/June, 2008 It goes without saying that preparedness is not for "radicals" or "weirdos" anymore. I picked up a preparedness leaflet at the County Agent's office last week and another...

Garlic Soup

Recipe of the Week Garlic Soup Courtesy of Brad Delmonico Ingredients 6 cups Vegetable Stock 6 slices Italian Bread, cut into 1-inch cubes 12 cloves garlic, quartered (use more if you like) 1/2 cup dry red Wine 2 Tbsp. Butter 1 Tbsp. Olive Oil 1...

Masala jheenga

Recipe of the Week Masala jheenga Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1-1/2 tsp. white poppy seeds 2 lbs. medium-sized raw shrimp (about 30-35 shrimp per lb.) 1/2...

Three honest words: “I don’t know”

By John Silveira Issue #63 • May/June, 2000 As we enter another political campaign season I'm reminded of my three favorite words: "I don't know." Some years back, when I lived in southern California, I met the...

Fermented dill pickles

Recipe of the Week Fermented dill pickles Courtesy of Olivia Miller You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 50-60 smooth small cucumbers 1 oz. whole mixed spices dill 1 lb. pure salt 1 gallon water 1 pint cider...

Ashe Torsh

Recipe of the Week Ashe Torsh Courtesy of Callie Musa Ingredients Meatballs: 1/2 pound ground beef 2 tablespoons grated onion 1/4 teaspoon cinnamon 1/4 teaspoon pepper 1/2 teaspoon salt Soup: 8 cups water...