A unique feature of Willow Haven is an abandoned home on premises which serves as our “Post Disaster Urban Classroom”.  It is the perfect training ground for how to find and use resources from buildings in a post-disaster scenario. I love cast iron cookware in all forms, am a charter member of  a Dutch oven cooking club, and a Dutch oven cookoff competitor. I believe a camp oven (the style with three legs, and a lid designed for  holding coals) is a must-have in any preparedness or survival kit.
With that background, I would have to  classify the  latest slick stock, full-color cookbook from Lodge as cast iron porn. There is also a heating chart that suggests the number of coals for different-sized camp ovens to obtain certain cooking temperatures. Leon Pantenburg is a wilderness enthusiast, and doesn't claim to be a survival expert or expertise as a survivalist. As a newspaperman and journalist for three decades, covering search and rescue, sheriff's departments, floods, forest fires and other natural disasters and outdoor emergencies, Leon learned many people died unnecessarily or escaped miraculously from outdoor emergency situations when simple, common sense might have changed the outcome. Leon now teaches common sense techniques to the average person in order to avert potential disasters. After graduating from Iowa State University, Leon completed a six-month, 2,552-mile solo Mississippi River canoe trip from the headwaters at Lake Itasca, Minn., to the Gulf of Mexico.
His wilderness backpacking experience includes extended solos through Yellowstone’s backcountry; hiking the John Muir Trail in California, and numerous shorter trips along the Pacific Crest Trail.
Some of Leon's canoe trips include sojourns through the Okefenokee Swamp and National Wildlife Refuge in Georgia, the Big Black River swamp in Mississippi and the Boundary Waters canoe area in northern Minnesota and numerous small river trips in the Midwest and Pacific Northwest.


Since 1991, Leon has been an assistant scoutmaster with Boy Scout Troop 18 in Bend, and is a scoutmaster wilderness skills trainer for the Boy Scouts’ Fremont District. Leon earned a second degree black belt in Taekwondo, and competed in his last tournament (sparring and form) at age 49. Survival food requirements are ease of making and cooking, simple ingredients and good taste!
Vacation Like Never Before…  Take a SurviVacation at Willow Haven Outdoor in Anderson, Indiana!
Are you interested in taking some real survival training but not so interested in stripping down to a leather thong and heading into the woods with just a knife for 3 days?
Regardless of what some might say – YOU CAN LEARN CRITICAL SURVIVAL SKILLS WITHOUT SUFFERING. Yes, we will provide you the materials list in your Course Information packet (mailed 1 month prior to your course date).
Since SurviVacation, I look at things (shelter, water, food, fire) in an entirely different way. At last count, I own seven cast iron camp ovens, three Dutch ovens, a stack of skillets, a square cornbread pan and a two griddles. Further, I contend that  simple, tasty recipes that can be cooked outdoors are survival tools. He is an enthusiastic Bluegrass mandolin picker and fiddler and two-time finalist in the International Dutch Oven Society’s World Championships.


Creek and Clint gave me confidence to find unconventional uses from items found in natural and urban settings.
I learned so much in those 3 days that i can confidently survive in the wild when i have to. My antique cast iron includes several Griswold skillets, a deep gumbo pot and a fish cooker. I rely on the Lodge even heating, overall quality and consistent cooking times in competitions as well as family reunions.
If you’re like me, you love reading the stories behind the recipes, and the ways they may have originated. Every technique, piece of equipment or skill recommended on this website has been thoroughly tested and researched. I (and the group) were able to address (and practice) any weaknesses with our gear, skills, and review our plans. And any good cast iron cook will look at the book and immediately start thinking about how they can tweak or improve certain food selections. We were all able to build our knowledge base, practice a variety of skills we knew and learned a tremendous amount more (with hands on practice).



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