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Black Beans & Rice

Recipe of the Week Black Beans & Rice Courtesy of Betty Marx It won't be exactly the same, but you can save a considerable amount of time by using canned black beans. Ingredients 1 lb. dried Black Beans (3 cups),...

Build a Trail

By Claire Wolfe Standing near the top of the trail, looking down. The bright sunny spot in the middle distance will be the site of my future camping "pagoda;" it will...

Clean up your act!

By Nanette Blanchard Issue #100 • July/August, 2006 I used to get a headache just inhaling the chemical fumes while walking through the cleaning product aisle of the store. I started using less toxic products from...

Fixing a broken jury system

By John Silveira “I blame every juror who let him go, every juror who sat on that trial and believed this man over those little girls. I will never understand. And that is why he...

I heat my house by burning corn

By Judith W. Monroe Issue #42 • November/December, 1996 As I write this, it is fall in New England. If you burn wood, you are probably well along with the annual chores of chopping, splitting, and...

Things kids should learn before leaving high school, but don’t

By John Silveira Issue #159 • May/June, 2016 We send generations of American children to school hoping we're preparing them for adulthood. Among the least of our expectations are that they're going to be able to...

The M1A — A rifle that makes a statement

By Massad Ayoob Issue #45 • May/June, 1997 I take the Springfield Armory rifle out of the box, and savor it. I seldom do that with guns, but a Springfield Match grade M1A will make a...

Food security 101, part 3: Why I love my vacuum sealer (and more)

By Rowena Aldridge Issue #140 • March/April, 2013 In parts one and two (Issues #138 and #139), we covered basics and homemade convenience foods. Now that you've become so proficient at making delicious, nutritious, and economical...

Rotten Luck: The Skinny on Composting

By Patrice Lewis Issue #141 • May/June, 2013 For much of human history, people have tried to prevent things from rotting. Literally every food preservation method we've come up with in the past few thousand years...

Hydronic woodstoves

By Jeffrey Yago, P.E., CEM Issue #105 • May/June, 2007 Do you realize there is an entire field of woodstoves that the general public rarely hears about, even though there are specialty woodstove stores in every...

Making hard cider

By Matt Purkeypile Issue #143 • September/October, 2013 Hard cider is an American tradition dating back to before the Revolution. In the early days of America, it was as prevalent as beer. Unlike what we teach...

Of guns and snakes

By Massad Ayoob Issue #151 • January/February, 2015 Mas safely kills a rattlesnake in a populated area. (Note angle of gun and trajectory.) Pistol is a Springfield EMP loaded with 9mm 127 grain +P+ Winchester Ranger-T...

The greatest American who was never President

By John Silveira Issue #60a • November/December, 1999 "The election's next year, right?" I asked. Dave Duffy, the publisher of Backwoods Home Magazine, was editing a rather lengthy article on water. I don't know if he didn't...

Cracklin’s — An irresistible snack that you can’t stop sneakin’

By Linda Gabris Issue #79 • January/February, 2003 When I was a girl growing up in the backwoods, one of my favorite times of the year was autumn when grandpa would butcher a pig to put...

How to can chopped garlic

By Patrice Lewis Issue #173 • September/October, 2018 Before we had our garden established, I routinely purchased chopped garlic at the grocery store. Why? Because it was easier to scoop a tablespoon of chopped garlic out...

Design calculations for no-head, low-head waterwheels

By Rudy Behrens Issue #17 • September/October, 1992 (This is the second of our three-part series on waterwheels. The third installation (Issue No. 18) will deal with overshot wheels. -- Editor.) For those of you who are...