Olivia Brooks

  When people begin storing milk for long term use, one of the first surprises is how different it tastes after months on the shelf. Even unopened cans of powdered milk or cartons of shelf stable milk can take on flavors that are stale, metallic or simply unfamiliar. This change is not always a sign of spoilage. More often, it reflects how sensitive milk is to light, air, temperature and time. Understanding these natural shifts can help you store milk more effectively and choose the type that suits your pantry best. Traditional homes worked with milk in ways that honored its nature. They kept it in cool cellars, out of the sun, and often transformed it into butter, cheese or cultured drinks that held up better over time. Modern storage challenges are not so different. Milk is still reactive by nature, and the way we store it influences the way it tastes months or years later. Oxidation: The Most Common Culprit Oxidation affects nearly every form of stored milk. The fats ins...

Tomatoes are one of the most rewarding plants to grow. When they are nurtured properly, their flavor is worlds apart from anything found in a grocery store. The difference comes from soil, sunlight, and a few old techniques gardeners have relied on for generations. These methods do not require special products or expensive tools. They simply bring the plant back to what it naturally needs. Below are three time tested tricks that can help you grow tomatoes with far better flavor for sun dried tomatoes , richness, and aroma. 1. Strengthen the Soil Before You Plant Tomatoes draw deeply from the soil, so the quality of the fruit always begins with what is beneath them. Gardeners who focus on improving soil before planting often see fuller, sweeter, and more vibrant tomatoes. Organic matter is essential. Compost, aged leaves, and well rotted manure add the nutrients tomatoes need while improving moisture balance. These materials also help support a healthy community of soil microbes...

  In the dry mountain air of the American Southwest, a silvery-green shrub grows with quiet resilience. Its leathery leaves glimmer beneath the sun, releasing a sweet, resinous scent when touched — sharp, healing, and unmistakably sacred. This is Yerba Santa Sage , one of nature’s oldest medicines for breath, purification, and renewal. Long before it was cataloged by science, Native healers called it “ holy herb ” — a plant gifted by the Creator to cleanse the lungs and lift the spirit. Even now, Yerba Santa remains a powerful ally for both body and soul, bridging the line between medicine and ritual, science and tradition.

The Amish are often seen as a people set apart from the modern world, living simple lives without electricity, cars, or technology. Because of this, one of the most common questions people ask is: Do the Amish pay taxes? The short answer is yes —but with a few exceptions that are rooted in their religious beliefs and legal accommodations.

Homemade soap isn’t just a craft—it’s a return to self-reliance, to knowing what touches your skin, and to honoring the wisdom our grandparents carried without needing a label to prove it. But like all good things, soapmaking comes with a learning curve. The beauty is, once you know what to avoid, the process becomes not only safer but deeply rewarding. I am writing this article because it enhances the How To Make Homemade Soap guide I got the privilege of editing for Self-Sufficient Projects.  Here are some of the most common mistakes folks make when they first start making soap at home , and how you can sidestep them with ease and confidence.

There’s no real logic to it, not that I can explain, anyway. I’ve always been drawn to the scythe. Before I ever swung one, before I even had much of a garden to speak of, something about that long, curved blade and the old wooden handle just felt right. It wasn’t nostalgia — I didn’t grow up using one — but something deeper. Like it was a tool I was meant to know.