I stink! but that’s okay

By Dave Duffy Issue #83 • September/October, 2003 There are valuable life lessons to be learned from realizing you're not very good at a lot of things, even at things you think are important to be...

Tomatoes, the Essential Garden Crop

By Charles Sanders Issue #123 • May/June, 2010 Tomatoes are one of the most favored of all garden crops. They originated in South America, but in the early 1500s were taken back to Italy. Today, many...

The healthy kitchen — Good spoons, knives, and food

By Richard Blunt Issue #102 • November/December, 2006 Despite being omnivores endowed with the ability to eat nearly everything, we humans are very selective about what we consider acceptable food. A close look at the culinary...

Tortellini Soup

Recipe of the Week  Tortellini Soup  Courtesy of Martha Desimone  Ingredients 6 cups chicken broth 3/4 cup onion, chopped 1 cup carrot, diced fine 4 to 6 green chiles, diced 2 cloves garlic, minced 1 teaspoon dried basil 1 tablespoon olive oil 10 to 12 ouces...

Dublin Coddle

Recipe of the Week  Dublin Coddle  Courtesy of Russ Brown  Here is a good old world favorite that really fills you up. Dublin Coddle Ingredients 2 pounds potatoes, pealed, thick sliced 2 pounds yellow onions, thick sliced 2 pounds smoked sausage, thick sliced 1...

Understanding the gun debate, part 2

By Massad Ayoob Issue #162 • November/December, 2016 Click Here to read Part 1 When debating any controversial issue, the first thing one has to do is sort the lies from the truth. On the pro-gun side, mistruths...

Layered Casserole & Pea Salad

Recipe of the Week  Layered Casserole & Pea Salad  Courtesy of Nathele Graham  Ingredients 1 cup uncooked rice 1 can (15 oz) tomato sauce Enough water to combine with tomato sauce to equal 2 cups 1 can corn, drained 1 can green beans,...

Easy awnings

By Dorothy Ainsworth Issue #149 • September/October, 2014 A window without an awning is like a lamp without a shade — bare and glaring. In my opinion there's not a window around that wouldn't look better...

Essential oils

By Joseph Alton, M.D. and Amy Alton, A.R.N.P. Issue #135 • May/June, 2012 As a medical doctor/registered nurse practitioner team, we received conventional medical training at university hospitals while getting our degrees. Since that time, however,...

Veal Goulash

Recipe of the Week  Veal Goulash  Courtesy of Steven Burns  Ingredients 2 lb. Veal leg 1 lb. fine egg noodles 3 Roma Tomatoes 3 large Onions 1 green Bell Pepper 1 oz. Capers (with liquid) 4 Tbsp. Butter 1 Tbsp. Paprika 1 cup Sour Cream Salt & Pepper...

Caveman walking stick

By Jim Van Sant Issue #108 • November/December, 2007 The lake near our rural home has a long hiking trail that winds around its shore. We walk on this path in the morning through the oak...

Moving on: A small town can be a haven during a depression

By Claire Wolfe Website Exclusive • September, 2010 One day last summer, I departed Last-Chance Gulch and the high desert, a U-Haul trailer bobbing behind. I aimed for my beloved Pacific Northwest where a friend had...

Training for the Boston Marathon

By Dave Duffy Issue #92 • March/April, 2005 Ever get a wild idea in your head that just won't go away, and you start working on it like crazy? It happens to me all the time....

The dandelion is a healthful, great tasting weed you can eat

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...

Preparing for civil unrest

By Claire Wolfe Issue #118 • July/August, 2009 The most remarkable thing about civil unrest is that there hasn't been more of it. Politicians are making a hash of this country and much of the rest of...

How to begin taking wildlife photographs

By H. Bumper Bauer Issue #120 • November/December, 2009 If you want to get into wildlife photography, your timing could not be better. Many serious amateur and professional photographers are upgrading their 35mm film cameras to...