FROM SPARK TO FLAME

Learning to control fire was one of early man’s most important accomplishments. He found that by being able to create fire he could keep warn, light the darkness, clear land, make tools, cook food and use it as protection from predators.

Researchers are not sure if the first fire-making was the result of discovering that a spark could be generated by friction, such as a hand drill, bow drill or fire plow, or if it was discovered that a spark could be generated when the sharp edge of a hard rock when struck against iron pyrite rocks. What we do know is that when fire-making was mastered it quickly became a part of man’s daily routine.

Fast forward to the Iron Age and the discovery that the sharp edge of a hard stone such as flint, jasper, obsidian or quartzite when struck against high carbon steel produced sparks faster and easier than all previous methods of fire-starting. The flint and steel kit became a part of history from then until the discovery of friction matches in the middle 1800’s. Slowly in the early 1900’s as friction matches were improved, flint & steel kits started disappearing from home hearths, woodsmen pouches and trappers cabins.

Flint and Steel
Flint and Steel

However flint & steel kits didn’t entirely disappear. Even today many woodsmen, re-enactors, and survivalists use flint & steel kits, such as those made by Vern’s Flint & Steel (http://www.vernsflintandsteel.net) , much as it was done in the frontier days of early America.

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NEW BOOK ON EVERYTHING YOU EVER WANTED TO KNOW ABOUT DUTCH OVEN COOKING

The Lodge Book of Dutch Oven Cooking By J. Wayne Fears

http://shop.lodgemfg.com/cookbooks-and-videos/dutch-oven-cookbook.asp

On April 29 and 30, 2017 during the National Cornbread Festival in South Pittsburg, Tennessee I will be at the Lodge Outlet Store autographing my new book The Lodge Book of Dutch Oven Cooking. With me will be members of the Tennessee Dutch Oven Society cooking some of the recipes from the book for you to sample. I would like to meet as many Dutch oven enthusiasts as possible those two days so put the date on your calendar.

A series of F4 tornados knocks out the electrical transmission lines, cell towers and local power lines in a five county area. For two weeks or more the area faces life without electricity and basic communications.

A small rouge nation has three “in place” radicals in the United States who rent small planes, fly to 15,000 feet above three preselected locations and each simultaneously set off small nuclear devices, an EMP attack. Everything electrical in the United States is fried. Within an instant we are living in the 1300’s.

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THE MODERN HOME BUILT FOR SURVIVAL

“This is not a home built for survival!” a disappointed friend in the survival writing community exclaimed as we drove into the front yard of my new home. “It’s a nice modern home in a beautiful rural area”, he continued, “but no bunker, no solar panels, no cistern barrels, and it’s not hidden away in the woods.” I could sense his disappointment that I didn’t live in a fort miles from the nearest pavement.

Far too many people new to living the preparedness lifestyle think that the modern home designed for survival has to be a remote fortified mountain man’s lair that looks like a junk yard. When my wife, Sofee, and I decided to build our new home in a rural area with the design being weighted towards surviving our local threats – long hot summers, winter ice storms, tornadoes, long power outages, and possible long periods without going to the super market – we also wanted comfort and modern conveniences when they were available. We wanted a secure homestead with room to grow our own food, have a small private shooting range and entertain outdoors. Sofee was the chief designer and she designed a home that accomplished all this and more.

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CHUCK WAGON BREAD PUDDIN’

One of the best deserts you can serve from the back of a chuck wagon or from the outdoor dining table on your patio is bread pudding topped with a warm sweet sauce. Here is a simple recipe I got from an old Canadian outfitter many years ago. The bourbon sauce is one that I got from Texas chuck wagon master chef Bill Cauble, mighty tasty.

Portions: 6
Dutch oven: 12-inch

Ingredients

  • 12 leftover biscuits or a ½ loaf of Italian bread, cubed
  • 1 can (12 oz.) of evaporated milk
  • 1/3 cup sugar
  • 2 eggs
  • 1 tablespoon butter
  • ½ cup raisins
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
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