Free article Archives - Page 53 of 77 - Backwoods Home Magazine

The poor man’s ceramic knife sharpener

By Rick Brannan Issue #87 • May/June, 2004 There are few things more frustrating and dangerous than working with a dull knife. In my quest for a sharp knife, I have purchased many different styles of...

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....

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...

Deconstructing a bowl of red

By Richard Blunt Issue #138 • November/December, 2012 When we eat, we incorporate all of our senses (sight, touch, hearing, taste, and smell) to help us make a general determination about the food in front of...

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...

Family dinner at Backwoods Home Magazine

By Richard Blunt Issue #129 • May/June, 2011 Last fall I was invited to Gold Beach, Oregon, to spend some quality time with my lifelong friend, Dave Duffy, and his family. On these visits it is...

The best apple pie you’ll ever bake

By Richard Blunt Issue #132 • November/December, 2011 Dave Duffy, the publisher of Backwoods Home Magazine, asked me to review some of my early recipes and see if any needed updating. After rereading a few, I...

Fried Foods

By Richard Blunt Issue #126 • November/December, 2010 Over the past 30 years I've devoted many hours to researching, developing, and testing recipes that provide my family and me with healthy and good tasting meals. My...

Gourmet nutrition with beans and rice

By Richard Blunt Rice is one of the first grains man domesticated. Today it is one of our most important food sources, accounting for one-fifth of the calories consumed...

Vegetarian and semi-vegetarian: Healthy meals that satisfy the omnivore

By Richard Blunt Issue #122 • March/April, 2010 Humans are omnivores, which means we can eat just about anything nature has to offer. In fact, research has shown we need to eat a wide variety of...

Whole grain breads baked at home

By Richard Blunt Issue #112 • July/August, 2008 Bread baking is an ancient craft that some food historians believe reaches back over 15,000 years to the time when the last Ice Age was losing its grip...

A healthy heart starts in the kitchen

By Richard Blunt  Issue #100 • July/August, 2006 The Surgeon General of the United States recently referred to obesity as "the terror within." But who is the enemy? When we finally started paying attention to what...

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...

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...

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...

New invention— The Fencerunner

By Dietmar Berg Issue #68 • March/April, 2001 Here's a gadget I developed to run barb or barbless wire. You mount it on the back of a pickup truck using the ball hitch (see drawing) so...