Build an Off-Grid Root Cellar, Garage, and Bunkhouse
By Robert Van Putten
Issue #166 • July/August, 2017
My wife and I built our homestead by hand. I’m not a professional builder, so once in a while I make mistakes -- the garage we built...
Graft Your Own Designer Fruit Trees
By Jackie Clay
Issue #121 • January/February, 2010
Although I've been homesteading for more than forty years, there's always something new to learn. (I figure that if I don't learn at least one thing every day,...
Four Pepper Pheasant
Recipe of the Week
Four Pepper Pheasant
Courtesy of
Danielle Nathanson
Ingredients
2 medium Pheasants (about 3-1/2 pounds each)
2 oranges, halved
8 to 10 thick slices fatty bacon
Four-pepper mix:
1 tablespoon whole red peppercorns
1 tablespoon whole...
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...
Grilled Steak with Olive-Blue Cheese Sauce
Recipe of the Week
Grilled Steak with Olive-Blue Cheese Sauce
Courtesy of
Gail Chen
Ingredients
4 6-ounce beef tenderloin steaks, cut 1-1/4-inches thick
1 cup canned beef broth
1/2 cup thinly sliced shallots (or chopped onion)
1/2 cup sliced black...
Banana-Apricot Bars
Recipe of the Week
Banana-Apricot Bars
Courtesy of
Beverly Rosssman
Ingredients
Pastry:
12 ounces pot cheese, sieved
1 pound butter (room temperature)
4 cups flour, sifted
2 teaspoons grated lemon peel
1 teaspoon salt
Garnish:
Confectioners' sugar
1 one pound can apricot halves, well drained
Filling:
1 egg...
Peloponnesian Pot Roast
Recipe of the Week
Peloponnesian Pot Roast
Courtesy of
Beverly Rossman
This is a fantastic and different pot roast. I usually double the sauce for this roast. We like lots of sauce to put on the...
Vinegar — A splash is all you need for healthful eating, natural healing, and...
By Linda Gabris
Issue #97 • January/February, 2006
Call me a sourpuss, if you will, but I love vinegar and can't imagine a day going by without calling upon one type or another for cooking, curing,...
The incredible cattail — The super Wal-Mart of the swamp
By Kevin F. Duffy
Issue #43 • January/February, 1997
I can think of no other North American plant that is more useful than the cattail. This wonderful plant is a virtual gold mine of survival utility....
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...
Making good jerky
By Randy Neumann
Issue #130 • July/August, 2011
It is hard to find someone who doesn't like beef jerky. Or teriyaki jerky. Or turkey jerky. And I've had some Hawaiian pork jerky that was out of...
Call me plumber
By Emily Chadwick
Issue #121 • January/February, 2010
Sometimes life requires you to climb in the toilet, and elbow deep in the bowl, you discover the path to self-reliance.
When I heard the flush, I knew I...
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...
Terrorism in America — The armed citizen’s view
By Massad Ayoob
Issue #150 • November/December, 2014
The warnings come in non-stop...
FoxNews: "A new English-language Al Qaeda magazine features a how-to article on making car bombs and suggests terror targets in the United States, including...
Growing Microgreens
By Lisa Nourse
Issue #176 • April/May/June, 2019
The small town where I live has two small grocery stores and getting a good variety of organic produce during the winter months is difficult. I find myself...






























