Issues
To see an English Pointer at work, quartering a grain field and slamming into scent, is to see a pointing dog defined. In that frozen moment, it all becomes clear: movement suspended in a still life o...
Mike Stewart had his target market. He had his training process. He had his vision of the perfect gun dog. Now all he needed was an opportunity to put it all together. That opportunity came in 1999, w...
Upland hunting in the rugged West offers special challenges and rewards. In this issue we get three perspectives on hunting; chukar in sagebrush country, Hungarian partridge in Wyoming, and Valley qua...
Filed In: Chef + Plate
“This is a pretty spicy dish. For less heat, remove the ribs and seeds from the jalapeño, or just use a little less. Ceylon cinnamon sticks have a shaggy look, similar to thin tree bark. Look for t...
Because of their exuberant, tail-wagging friendliness, many people don’t realize that well-bred sporting goldens are not only excellent trackers on land or water, but also excel at bomb-sniffing and...
Great shotguns come up all the time—I know another “must-have” will be along soon. You will make mistakes, you will buy bad guns, and you will end up losing some money. But you will also meet gr...
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...
Upland hunting in the rugged West offers special challenges and rewards. In this issue we get three perspectives on hunting; chukar in sagebrush country, Hungarian partridge in Wyoming, and Valley qua...
Filed In: Chef + Plate
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...
Filed In: Chef + Plate
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...
