Recipes and kitchen tips for rural America

Haystack Mountain Goat Dairy

By Forrest Pritchard

From prison to palate, Haystack Mountain Goat Dairy is making award-winning cheese with the help of Skyline Correctional Center's 1,500 goats.

Getting the Most from Wild Game Meats

By Pamela Braun

Knowing what to do with wild game once it's been bagged and tagged can be difficult. Turning it into jerky may be the solution.

Morel Mushrooms

By Connie Moore

Mushroom hunting is more than finding the elusive edible.

The Dirty Dozen Versus The Clean 15

By Lois Hoffman

Eating fruits and vegetables is part of a healthy eating plan. Yet certain varieties carry a lot more pesticide residue than others. Find out which ones fall into the "dirty dozen" and which are in the "clean 15."


Short and Sweet

By Becky and Andy

Becky talks about the short syrup season in Wisconsin and more lessons learned from sugarin'.

Nothing Like a Donut to Perk Up a Bad Day

By Connie Moore

Seeking solace in a donut can’t be all bad.

Punching Up the Pizza with Cast Iron

By Allan Douglas

A homemade pizza is a weekly event at our house. The recent purchase of a cast iron pizza pan has taken our pizza-making to professional levels.

Finding Cooking Inspiration

By Faithful Homesteader

It wasn't until after I was married that I became inspired to cook. I find inspiration through my husband and a desire to live a healthy lifestyle.