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...