The M1A — A rifle that makes a statement
By Massad Ayoob
Issue #45 • May/June, 1997
I take the Springfield Armory rifle out of the box, and savor it. I seldom do that with guns, but a Springfield Match grade M1A will make a...
Concord Sherbet
Recipe of the Week
Concord Sherbet
Courtesy of
Beverly Rossman
Ingredients
1 cup Sugar
1/2 cup Water
1 teaspoon unflavored Gelatin
2 Tablespoons Water
Juice & grated rind of 2 lemons
2 cups Grape Juice
1 Egg White
Method
Combine...
Trusses — Low cost marvels to roof over most large spaces
By Martin Harris
Issue #23 • September/October, 1993
When you strip away all the frills, building construction is nothing more than enclosing a volume of space to create a micro-climate for human activity. You can call...
A healthy heart starts in the kitchen
By Richard Blunt
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Issue #100 • July/August, 2006
The Surgeon General of the United States recently referred to obesity as "the terror within." But who is the enemy? When we finally started paying attention to what...
Introducing the international tax cartel
By Dave Duffy
February 13, 2001
Democrats on Capitol Hill aren't the only ones who don't like President Bush's $1.6 trillion tax cut plan. A group of Western European nations think they should have global veto...
Understanding the gun debate, part 3
By Massad Ayoob
Issue #163 • January/February, 2017
Click Here to read Part 1
Click Here to read Part 2
As noted in the two previous parts of this discussion, one reason it's hard to maintain honest dialogue...
Braised rabbit with red wine
Recipe of the Week
Braised rabbit with red wine
Courtesy of
Alicia Fleiss
Ingredients
1 2-1/2 pound Rabbit
1/2 pound small Mushrooms
1/4 pound small White Onions
1-1/2 cups dry red Wine
1/2 cup Chicken Bouillion
2 Tbsp. Oil
1 Tbsp. freshly chopped...
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...
Your kitchen pharmacy — How common culinary herbs and spices can help you feel...
By Rebekah L. Cowell
Issue #122 • March/April, 2010
In a perfect world, we would get all the nutrients and medication we needed from the food we ate. However, our diets and the foods available to...
Energy class: Part 2 — Understanding your electric bill
By Jeffrey Yago, P.E., CEM
Issue #112 • July/August, 2008
In Part 1 of this series of articles, I hopefully made you aware that your home's utility costs should be more of a concern than what...
Food security 101: part 2 — Convenience mixes make life easier
By Rowena Aldridge
Issue #139 • January/February, 2013
Last issue we talked about some things you can do to stretch your food budget and make great use of every bit of food you buy. This article...
Hypothermia — A real winter danger
By Tom and Joanne O’Toole
Issue #84 • November/December, 2003
Hypothermia is a deadly enemy. It steals body heat and kills more outdoor enthusiasts every year than anything else.
Hypothermia is the rapid and drastic chilling of...
Working for a dad who works at home
By Annie Duffy
Issue #40 • July/August, 1996
I am homeschooled, and part of my homeschooling involves working for my Dad on this magazine. It has been a good learning experience for me. Not only have...
Just for Kids: Visit the great prairies
By Lucy Shober
Issue #35 • September/October, 1995
Did you ever get an urge to just take off and go someplace exotic? Maybe the North Pole or the Amazon river basin? If you would care to...
The media’s treatment of blacks makes their socialist bias obvious
By Dave Duffy
January 23, 2000
Most of us who are concerned about the continuation of America's constitutional freedoms, which underlie a free enterprise system that has made us the most prosperous nation in history, realize...
Make sourdough with wild yeast
By Leah Leach
Issue #151 • January/February, 2015
Those of us who live as self-sufficiently as possible love to forage. From wild greens to wild meat, foraged foods make their way onto our tables as often...
