Antibacterial soap, use-anywhere bleach spray, chlorinated water, antibiotics, not to mention the horror we express if the baby eats some dirt... we are obviously a…
Learn to Save Money with Old-Fashioned Methods: Money-saving Advice from the Past Self-sufficiency and sustainability are buzzwords—not only used in the close-knit homesteading community, but…
You probably already know that eating fermented food is, as my Pop used to say, "good for your guts". But, what you may not…
Using Herbal Remedies on the Homestead One of the greatest benefits of homesteading is the increased responsibility you have over your life. You choose…
In the first article of this series, Cheesemaking Science for Beginners, Part One: Ingredient Basics, I discussed how cheesemaking ingredients and processes contribute to the…
After waging war on all the germs and bacteria we know are lurking around us, people are finally beginning to understand that some bacteria…
Crunchy, sour, sweet, and spicy, I love pickles. Basically, if you can pickle it, I’ll like it. I must admit, though, that the first…
As homesteaders we have canned, frozen, dried, and smoked a lot of food. However, many of us have not yet tried the ancient art of…
We're going to delve into the world of cheesemaking science for beginners. Learning about cheesemaking at home can be a fun, easy project. Cutting into…
Winter is approaching and that means we can look forward to more reading, browsing through seed catalogs, holiday celebrations with family...and the flu. Flu…
Summer gardens are being harvested and it is only natural that we are gearing up to preserve the fruits of our labor. Preserving…
If you’ve never had, or heard of, miso, let me enlighten you. If I were to say, “Japanese fermented soybean paste”, I’d probably lose…
