Jacque Tahuka Nuñez is an outstanding singer and storyteller, a self-made businesswoman, and an excellent cook. What makes the Acjachemen elder rare is her blanket invitation, “Just stop by for dinner.”

Here’s a sample from her table.

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It’s Mothers’ Day, early, and granddaughters want to come over. The 7-year-old walks in, lugging a 9X13″ pan full of her newest recipe and a jar of homemade bath salts in Grandma’s favorite color.

What fun!

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Registration for the 2019 LFTN Spring Workshop is open for members! Here is the link.

This is not your grandaddy’s workshop – we will have great instructors, build a rocket mass heater, and cover many homesteading, off-grid and business topics throughout the weekend.

Better yet, you will get to spend quality time with the kind of people who get stuff done.

Other surprise sessions will occur and there may be some singin’ music one night if we are lucky.

  • How to build a Rocket Mass Heater Shawn Mills
  • Side-Hustle Mentality: Gleaning Value From What You Have Dori Mulder
  • Cheese Making Nicole Sauce
  • Developing Your Positive Community in the Modern World Tactical Redneck
  • Charcuterie Chef Brett Corrieri
  • Fermentation Sandor Katz
  • Off-Grid Cooking
  • Dig Your Well Before You’re Thirsty. Setting the stage for a future business launch Kurt Dugger
  • Beyond Razor-Sharp Knives and Tool Sharpening Patrick Roehrman
  • Building Your Personal Brand Online Jessica Mills
  • Learn Grafting and Build your Independence Fund David Oswalt
  • TWO Project Accelerators (People submit business ideas in advance and we brain storm them as a group)
  • How to Assess your Home or Project for an Energy Plan Shawn Mills

Dates: April 26-28 with camping the night before and after

Cost $400 ($100 deposit upon registration)

If you love your after-dinner espresso and your Black or White Russian, try this derivative – made with great coffee, of course. Read more

Ah, summer squash. Which variety is your favorite? Capitalize on the ease and speed of this side dish that’s good for most restricted diets. I won’t specify ingredient amounts, but a rule of thumb is one 6″ squash per adult eater. Read more