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I grew up hunting. My dad gave me a sporting gun when I was 12, and I bought my first shotgun when I was 15. Still, I’ve learned most of what I know about gun dogs, shotguns, and hunting from other ...
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...
But what if I told you one of the species of greatest concern to hunters right now isn’t the Northern bobwhite, but rather the hunter himself?...
Filed In: Chef + Plate
Recipe by Gianni Gallucci. Recipe featured in the August/September 17 issue....
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...
Filed In: Chef + Plate
When Chef Gillespie is not working in one of his award-winning restaurants, he can be found with a shotgun, rifle, or bow in hand, enjoying the outdoors. “I grew up in a family that was very avid in...
Chris’s dedication to his family and the outdoors are true passions that fuel and inspire him to entertain audiences at country music’s highest level. His story, from pond fishing with his son to ...
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...
