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Issues

Walking With Art

At first glance, you might simply see limbs or branches, but the harvested wood shown at right and the shoots seen above—natural British hardwoods such as blackthorn, hazel, and ash—will be the ra...

Behind the Scenes: Pizza Oven ...

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Recently, we got to spend time with Gianni Gallucci, owner and chef of Zero Ottantuno—a mobile catering service in Chicago, at Roberts Shooting Preserve in Eygyt, Georgia. Gianni spent the afternoon...

Tiramisu

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Gianni Gallucci, owner of mobile catering service, Zero Ottantuno says, “My parents made a lot of sacrifices early on to ensure that their Italian culture stayed with us.” He continues, “When we...

The August-September 2017 Prev...

Wingshooting season is upon us and it is important for sportsmen to be fully equipped when they hit the field. So, we did the research for you and inside this issue we examine cutting-edge companions ...

The June-July 2017 Preview

What joy you’ll find in the pages of this issue, where we renew your acquaintance with traditional South Georgia quail hunting at Rio Piedra before exploring an upland playground surrounding a champ...

The April-May 2017 Preview

Covey Rise is, in many ways, a testament to dogs. Hunting and bird dogs, certainly, but the larger population of dogs that accessorize our dens, co-pilot our trucks, offer quiet counsel on early-morni...

THE FEBRUARY-MARCH 2017 PREVIE...

February and March can be brutally cold, so in this issue we spend some time by the fire, reflecting on the grand adventure that is the upland hunting lifestyle. ...

THE DECEMBER-JANUARY 2017 PREV...

As the wingshooting seasons continue to unfold this year into next, we move deeper into the experience of traditions that bind us to the elements we love about the sport. We’re part of a collective,...

Savory Liqueurs

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The entire category of liqueurs is one to pay attention to, and you might want to consider carrying a bottle along on your next trip. ...

BARBECUED BACON-WRAPPED QUAIL ...

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Chef Dean Fearing, owner and chef of Fearing’s says of his Dallas restaurant, “Texas cuisine without borders. Our mainstay is definitely a strong Texas cuisine with bold flavors, but I love Asian,...