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By Carol Williams Issue #44 • March/April, 1997 Want to eat a weed? One that's easy to find and tastes great? Just start hunting for those first spring dandelions. The dandelion's true name is Taraxacum Officinale, which...

By Dave Duffy Issue #142 • July/August, 2013 How do you take the temperature of a society, that is, how do you tell if a society is healthy or sick? Several years after the Soviet Union dissolved...

Recipe of the Week  Elissaburgettes  Courtesy of Jan Cook   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 can buttermilk biscuits 1 lb. hamburger 1 medium onion, chopped 1/4 cup ketchup 1/8-1/4 cup mustard 1 cup shredded cheddar cheese Method Grease...

By John Silveira February 23, 2000 I've moved to Oregon and one of the first "privileges" in this state I intend to avail myself of is the state's easy-to-obtain concealed weapon permit. Never mind that the...

By Joe Mooney Issue #146 • March/April, 2014 Using a corrugated road culvert as a cistern is an economical way to add to your water storage. Here is the finished tank with PVC pipe directing water...

Recipe of the Week  Liver Fricassee  Courtesy of Robert Waite  Ingredients 1 pound beef liver 3 large or 6 small white onions, peeled and chopped 3 medium green bell peppers, seeded and chopped 1 (14 -16 oz.) can whole tomatoes, drained and...

Recipe of the Week  Chocolate Babka  Courtesy of Amanda Geller  Ingredients 1 cup milk 5 tablespoons butter, plus extra for greasing 1/4 cup lukewarm water 1 package dry yeast 6 tablespoons sugar 1 teaspoon salt 5-6 cups unbleached...

By Bill Wilson Issue #83 • September/October, 2003 Buying and selling is a time honored way of making a living. However, like any profession, success in merchandising requires following some fundamental rules. The most basic of...

By Karen McGeorge Sanders Issue #19 • January/February, 1993 It seems that farmers always need an extra pair of hands, but finding the money to pay the extra help is often impossible. You need the help...

By Jackie Clay Issue #128 • March/April, 2011 We all love the idea of having a big, productive garden, full of all the nutritious, tasty foods our hearts desire. But the prices in the nursery catalogs...

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...

By Claire Wolfe Issue #129 • May/June, 2011 I bought an old house last summer and inherited lots of the former owners' stuff — some of it good and welcome, some strictly landfill-fodder. Among other things that...

Recipe of the Week  Española eggs  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients Shortening to fry 1 medium onion, sliced 8 Anaheim, Big Jim, or Relleno peppers, green roasted If you want...

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...

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...

By Patrice Lewis Issue #156 • November/December, 2015 Here's a trivia question for you: What do you do when your chickens are laying gangbusters and you have no less than 10 dozen eggs in the fridge,...