Well. Let's start this off small: A small red and white plastic bobber. A #12 long shank hook....a piece of Canadian nightcrawler, a chunk of shrimp (my favorite) or....believe it or not...a piece of Slim Jim.
You want about 10" -12" of line below the bobber, and about an inch above the hook, a split shot. You'll also want some neddle nose pliers.
Once you bring home your mass quantities, you'll need to cook them. This is one cool way: take a knife, slice off the head, then the top and bottom fins. Rip the skin off with pliers, Then brine the fish in your favorite salt based brine, and smoke over medium heat, to make a jerky fish.
You can also fillet them and fry them up, they ARE one (if not the best) tasting fish out there. (We're talking bluegill here, just in case.)