Build a portable woodstove for $30
By David Scott Matthews
Issue #78 • November/December, 2002
I had a problem. Other men love football, baseball, basketball, or golf. I love to hunt. And the animal I love to hunt more than any other...
Prevent Foodborne Illness with Safe Gardening Methods
By Donna Insco
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Issue #158 March/April, 2016
According to the Centers for Disease Control (CDC) website, "CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and...
The saga of Benjamin, the backwoods, homeschool boy who wanted to get a job
By Margaret Wright
Issue #37 • January/February, 1996
Raised in the woods of Northern Idaho, home schooled by loving, protective parents, he was a happy, carefree child for the first sixteen years of life. The sixteenth...
Garlic – the glorious bulb
By Linda Gabris
Issue #86 • March/April, 2004
Whether you know it as ail in French, lashun in Hindi, da suan in Chinese, aglio in Italian, fokhagyma in Hungarian or plain old garlic in English, the...
In search of the perfect cup of coffee
By Richard Blunt
Issue #68 • March/April, 2001
As an active member of the worldwide fraternity of "Java Junkies," I feel it is time that I stand up and be recognized for my contribution to the...
Apple and berry pies
By Ilene Duffy
Issue #118 • July/August, 2009
Go to your room!" bellows our friend, John Silveira. He is kidding of course. I mean, how mad can somebody really be when they're eating your homemade pie...
Demystifying real rye bread
By Richard Blunt
Issue #141 • May/June, 2013
Rye has been a popular bread grain in many parts of Europe for hundreds of years, second only to wheat. Popular regional rye breads can be found in...
Artichoke-Spinach Casserole
Recipe of the Week
Artichoke-Spinach Casserole
Courtesy of
Fran Chiodo
Ingredients:
2 eggs (beaten)
3/4 cup mayo, divided
Two 10 ounce packages frozen chopped spinach (thawed and drained)
14 oz canned artichoke hearts (drained and quartered)
1/2 cup sour cream
1/4 cup grated cheese
6...
The Forever Floor
By David Lee
Issue #92 • March/April, 2005
It is pretty devious starting off an article with an exaggeration but now that I have your attention let me tell you about a floor surfacing method I...
How to Grow Garlic
By Melissa Souza
Issue #167 • September/October, 2017
Garlic is easy and rewarding to grow. I use it throughout the year, as it is extremely easy to store. Garlic is one of the most commonly used...
Start a fire in any weather
By Charles Sanders
Issue #161 • September/October, 2016
Most of us living in the backwoods are comfortable with utilizing fire as a tool. We use fire to heat our homes, burn brush, power our forges, help...
The poor man’s ultra-light dual-fuel backpacking stove
By Rick Brannan
Issue #124 • July/August, 2010
For as long as I have been venturing into the backcountry, which is a pretty long time, I have been on a quest for the perfect backpacking stove....
Hawaiian poha jam
Recipe of the Week
Hawaiian poha jam
Courtesy of
Sally Denney
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 lb. poha (ground cherries)
1/4 cup water
1 cup sugar per cup cooked poha
1 Tbsp. lemon...
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...
Why not risk it all!
By Dave Duffy
Issue #64 • July/August, 2000
I got this letter from a reader:
Please cancel my subscription. I had the opportunity to read your editorial glorifying your agenda as a "paranoid, gun-toting nut." This is...
35 country jobs — How folks make a living near my hometown
By Charles Sanders
Issue #89 • September/October, 2004
If you're relocating to the backwoods, you will very likely have to give some thought to generating some income, that is, making a living. Hopefully, the topic is...
