Archive: March, 2013 | Covey Rise Magazine
Filed In: Chef + Plate, Recipe, Restaurant, Toasting the Hunt
Chef Tim Creehan Cuvee Bistro Serves 4 For Pheasant and Red Cabbage: Ingredients 2 pheasants, dressed 2 pounds red cabbage, rinsed and finely shredded 2 medium onions, peeled and thinly sliced......
Filed In: Chef + Plate, Recipe, Restaurant, Toasting the Hunt
Chef Tim Creehan Cuvee Bistro Serves 4 For Pheasant and Red Cabbage: Ingredients 2 pheasants, dressed 2 pounds red cabbage, rinsed and finely shredded 2 medium onions, peeled and thinly sliced......
Filed In: Experience, Memories, People, Stories, The Sporting Life
Old Dr. Foshee loved to bird hunt. He basically assumed the hunting rights in all the New Site area and wherever he could get in his Ford Model T or......
Filed In: Culture, Experience, Memories, On the Hunt, People, Stories, The Sporting Life
In the vast annals of the quail hunting experience, possibly no story carries greater power and poignancy than Robert Ruark’s “But Not on Opening Day.” Originally published as one of......
Filed In: Conservation
It wasn’t a classic quail-hunting scene, unless you consider a clueless, dogless, 14-year-old kid stomping his way through an overgrown shelterbelt classic, but that bird will stay with me forever.....
Filed In: Dog, Habitat, Hunt, People, Pheasant, Quil, The Sporting Life
The town of Toppenish in the southern half of Washington takes its name from the Indian “Xuupinish,” which means “sloping and spreading.” You get a sense of its meaning in......
