Get a piece of history — An M1 Garand rifle
By Mike Blank
Issue #89 • September/October, 2004
What follows is my personal quest to acquire an M1 Garand through the Civilian Marks-manship Program (CMP). We've all heard about getting government Garands, but personally I never...
Asparagus au gratin
Recipe of the Week
Asparagus au gratin
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 lbs. tender wild asparagus spears
1 cup sharp cheddar cheese, grated
2 Tbsp. butter
2 Tbsp. flour
1...
Job site solar power
By Jeffrey Yago, P.E., CEM
Issue #144 • November/December, 2013
Regardless of your favorite brand, standardize all
battery-powered tools to use the same battery pack.
If you are planning to live off-grid or are building something in a...
Sweet Ginger Eggs
Recipe of the Week
Sweet Ginger Eggs
Courtesy of
Kristina D'Orsi
Ingredients
2 dozen hard-boiled eggs, peeled
3 small onions, sliced into rings
1 teaspoon dillweed
1 quart white vinegar
1/2 cup sugar
2 tablespoons ground ginger
2 tablespoons pickling spices
20 whole black peppercorns
6 cloves...
Centennial of the All-American .30-06
By Massad Ayoob
Issue #100 • July/August, 2006
In the long love affair between America and the rifle, there has never been an interlude quite as intensive as the epoch of the .30-06. This cartridge celebrated...
Preserve the harvest naturally through wild fermentation
By Jereme Zimmerman
Issue #154 • July/August, 2015
Little hands are ideal for helping to stuff jars with vegetables. Just be sure to "pay" your help — but don't let them eat it all!
For a homesteader,...
Tailoring guns to females
By Massad Ayoob
Issue #131 • September/October, 2011
So, I'm sitting here in a hotel writing this, less than three hours after getting off the witness stand in a manslaughter case. The defendant was a 5'3",...
Grouse Hunting — The Ultimate Joy of Autumn
By Linda Gabris
Issue #83 • September/October, 2003
Nothing instills such excitement or makes my heart flutter louder than the sudden whir of a flushed out grouse. No matter how many times I've heard it, the...
Turning a $10,000 House into a Home — Part 1: Salvaging the Wreck
By Claire Wolfe
Issue #155 • September/October, 2015
December 2012. Welcome to my house as I first saw it.
The door opens onto a dirt-floored room. It's not a garage, not a storeroom, not a laundry room,...
Making Apple Cider with a Homemade Press
By Robert Van Putten
Issue #170 • March/April, 2018
Apples are an important food resource for us. Every year we store hundreds of pounds in our root cellar where they will keep for up to six...
Can we make a Tyrannosaurus rex from a chicken?
By John Silveira
Issue #169 • January/February, 2018
Do you have chickens, ducks, turkeys, or geese in your yard? They’re not “just birds” because scientists now realize birds are dinosaurs. Real dinosaurs! For 150 million years,...
Take care of your knife
By John Lo Cicero
Issue #98 • March/April, 2006
There was a time when I did not understand the value of quality, or respect for a fine tool. I received my tool education first-hand when I...
Libertarian and Conservative
By John Silveira
Issue #133 • January/February, 2012
I cringe when I hear libertarians lumped with conservatives or at least today's conservatives. Liberals want you to view us as conservatives so you won't look any...
Lenie in the kitchen: Lemon scones, pound cake, and pie
Lenie in the kitchen
Lemon scones, pound cake, and pie
By Ilene Duffy
Issue #165 • May/June, 2017
How did 28 years go by so quickly? It was a beautiful fall evening in November 1989 when I took...
Medical kits for self-reliant families
By Jackie Clay
Issue #60 • November/December, 1999
There may be a time, as close as tomorrow, when your loved ones need medication or medical treatment and there is no drug store open or doctor available....
American food — It’s as varied as the melting pot
By Richard Blunt
Issue #30 • November/December, 1994
Oftentimes, I stop and wonder what people ate in the early days of this country. We cooks do that sometimes. And it's at times like this that I...
