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The Revolution is a champion of DIY outdoorsmen and women. Check out our “Expert Advice” column for endless information to help you hone your craft. Get tips on hunting, shooting, fishing, survival, and so much more. Push yourself to learn new skills, try new things and ultimately become a better outdoorsman.
Scott Leysath, host of The Sporting Chef TV show
Complaints are common regarding the lack of flavor from ground venison. Deer meat is lean and suffers miserably from overcooking. I usually add ground fatty pork or beef to my ground venison for additional flavor and moisture.
an excerpt from the How To Survive Anything (Just released!!)
By Tim MacWelch
Senseless violence in crowded businesses is nothing new in the world. But this doesn’t lessen the dread that we may feel about the subject. On the contrary, it usually makes it worse. We realize that at any moment, this kind of violence could erupt in any public space across the country.
an excerpt from the How To Survive Anything (Just released!!)
By Tim MacWelch
Survival isn’t always about running around in the woods. We could be plunged into a survival scenario while we’re at work, or at home with our families. What if – one day - the power went out across the nation, for who knows how long? The least of your concerns is your freezer full of frozen dinners that are quickly becoming mush. What would you do after one day, three days, a week, or a month without power?
by Ryan Neeley with Camp Chef
What's cooking? Well let's hope it's somewhat appetizing. There is nothing worse than coming into camp after a long day and you realize the only edible food is ramen noodles or stale granola bars. You're tired, hungry and just want a hearty meal.
an excerpt from the How To Survive Anything (Release Date coming May 12!)
By Tim MacWelch
A top killer in the desert, dehydration can happen very rapidly in arid conditions, especially if you are exerting yourself and a desiccating wind is blowing. The first line of defense against dehydration is obvious – hydrate. To spell it out further, don’t ration your water. The best place to store your H2O is in your system, not in a canteen. Some experts have suggested that you do not drink for the first 24 hours of an arid climate emergency, but this may leave you very dehydrated and minimize the benefits of the water you do finally drink.
an excerpt from the Hunting and Gathering Survival Manual
By Tim MacWelch
Mushrooms are some of the most misunderstood organisms on earth. They are part of the fungal kingdom, neither plant nor animal, but sharing some traits of each. The visible part of mushrooms is their fruiting body. Think of the entire organism like a giant, buried apple tree. All of the roots and branches are underground, and the only part we see are the “apples”.
an excerpt from the Hunting and Gathering Survival Manual
By Tim MacWelch
Maybe your fishing trip isn’t going so well. Perhaps the only “catch of the day” is the bait you have wrangled up by flipping over rocks, ripping open logs, and scouring the bushes. You could eat the bait bugs, if you had to, providing they weren’t poisonous. Many insects are actually quite nutritious and pleasant tasting, if you can find the courage to try unconventional foods. Here are a few creatures that you can munch on when the fish aren’t biting.
an excerpt from the Hunting and Gathering Survival Manual
By Tim MacWelch
Spring is here – and with it, the opportunity to grow a “survival” garden. Does it always have to be about survival? No, of course not. You could grow a garden for your family just for the unparalleled taste and freshness of the food. You could even grow veggies to sell or trade. But if it’s a survival garden you have in mind, the biggest thing to consider is the caloric value of the food you’ll grow.
an excerpt from the Hunting and Gathering Survival Manual
By Tim MacWelch
Who wouldn’t want to fry bacon in the outdoors? This cooking method normally requires a griddle or extra-large frying pan as a cooking surface. But the griddle can also be a flat stone that will work for frying. This stone should be able to handle high heat, and not be too gritty or rough, as the food will stick to it.
an excerpt from the Hunting and Gathering Survival Manual
By Tim MacWelch
Fatwood is known by many names. "Fat lighter", "lighter knot", "rich lighter" and "heart pine" are just a few of the common titles. Whatever you choose to call it, fatwood comes from the same place, the heartwood, knots and old roots of pine trees and a few other resinous conifers.
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