This is an old Japanese method for treating wood. No synthetic chemical needed unless you choose to use for further treatment. I've never done it before but will be doing it soon. From my research, it's a relatively easy process of light charring, cleaning/wash, drying and linseed oil coating. The application will be for exterior use - outdoor patio with no cover. I've look around from local sawmills and one suggested using semi fresh cut pinewood. The whole patio will be builded with beams and decking. Simple 6' x 15'. Question: - Anyone has experience with this method with using pinewood? - If I secure it well with screws, will warping be an issue? Any other comments most welcome!

How freaking cool! Officially over 400 of us inside the Yardstead Society. All of us with the same goals in mind. Self sufficiency. Learning traditional skills. Becoming more capable humans. Being more connected to the land. Having a relationship with the food we use to nourish our bodies. What. A. Beautiful. Movement. 👏 Thanks for being here!! Tell me, what kind of live workshops would you like to see next?! We’ve covered monetizing the homestead, growing mushrooms, and have more surprised up our sleeves. But I’d love to hear what YOU want to learn about! Drop it in the comments. 👇

We’ve got another greenhouse build coming up in the next few weeks, and I’m completely torn on what size to go with. I’d love your input. What does your dream greenhouse look like? How big would you build it? And what kind of budget would you realistically want to stay within? I’m sharing my latest concept here for context. Right now I’m leaning toward a 12' x 20' design, built as a passive solar greenhouse. The goal would be to push it closer to a true 4-season growing space. Curious to hear what you'd do.

If you don't know this about us already. We raise our own chickens for meat and have been doing so for 4 years now. It is something we jumped into with ZERO experience and we are so glad we did. One of the least expensive ways to start raising your own homegrown quality protein. With the least amount of barriers to entry, I believe everyone with even a little bit of land should be raising themselves a handful of broilers (aka meat chickens). It takes just 8 weeks to raise them up from these little baby chicks you see here, to being 6-8 lbs butcher ready birds. I'll keep you guys posted on how this year goes! We are raising 90 broilers and 3 turkeys this year. My first time ever trying turkeys! Have questions about raising chickens for meat? Pop them in the chat below.

Hey friend! I'm so glad you're here. I'm Carolynne—the one behind every plan, testing every build with my husband Eric in our Alberta backyard, and running Hillside Market from our little homestead in Zone 3 Canada 🇨🇦. I created the Yardstead Society to support you in two ways: 1️⃣ Build Support (Free) Get help with your DIY projects from start to finish. Whether you're building a greenhouse, chicken coop, or backyard retreat, ask questions, share progress, and get guidance from the community. Eric and I are both here to help with build questions. 2️⃣ Yardstead Support (Paid Membership) Weekly calls with me, expert interview sessions, and access to resources for actually living the lifestyle—growing food, raising chickens, preserving your harvest, and working toward real self-sufficiency. 👋 Start by introducing yourself! Tell us where you're from, what you're building, or what you're hoping to grow or raise. Already finished a project? Post it under Progress Pics so we can celebrate with you. 📚 Explore the Classroom: - Build Spotlights – See what others have created - Project Planning Tools – Checklists and resources to help you succeed - Yardstead Resources – Growing, raising, and preserving (paid members) - Plus all Yardstead Society members get monthly discounts on guides and gear Tag me (@Carolynne Hill) or Eric (@Eric Hill) anytime with questions or to share what you're working on. Let's get building! ✨ — Carolynne PS: Say hi below! 👇