Food & Water

Stoking up the woodstove: winter’s first ritual

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Heating effectively with wood requires that one become what I call a woodburning gourmet. To make a really good fire, the wood should be cut and split and allowed to dry for two years in the rick. Dry wood throws at least a third more heat than green wood, and if it burns with a good draft, it does not violate pollution codes and does not block the chimney with creosote.

Feeding, catching, and butchering chickens

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Butchering anything is disagreeable work. But if a person is going to eat meat, he can hardly avoid the work just for that reason and not be a hypocrite. And because chickens are the one animal eminently practical for all homesteads (even the smallest), knowing how to butcher them can be a very handy skill to acquire.

The Last Recession? Or Our Best Opportunity for Hope?

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As the drama of the bursting bubble of Wall St. gives way to a slower, but steady and painful, economic decline, the first and most important question we should ask is “Should we try to blow another bubble, or should we reject bubble culture values for something entirely different?”