Hear the Stories
We realize you want to be out on your own adventure in pursuit of Cutties or a monster Elk but sometimes when you’re stuck behind your desk you might need some content that will help ease the pain of not being outside.
These Stories come from real people and real pursuits. Enjoy.
The Science Behind Hot Streaks and Slumps in the Pheasant Field
Because confidence gets shooters into the zone—and the zone is a real place. My cousin sent me a note the other day saying he had gone nine for nine so far during pheasant season, and he asked for advice and sympathy in advance of the inevitable slump. I congratulated...
Learning to Fly Cast from an Angling Icon
After an injury stymies the author's fly-casting skills, he revisits lessons from the late, great Lefty Kreh and finds his stroke again. I was recuperating from a broken wrist, which I suffered on a Montana trout fishing trip when my horse bucked as it stepped on...
Bahamas Boneyard: Flyfishing for Bonefish in the Marls of Abaco Island
Even in the middle of a “bomb cyclone” storm, the bonefishing at Abaco Lodge is still a fly angler’s paradise Fly rods Kelly Bastone As the bonefish bulleted away with my line , my heartbeat seemed to lurch into fast-forward. Here in the Marls, a 300-square-mile...
How to Choose the Best Gun and Load for Late-Season Waterfowl
Late-season waterfowl hunting presents a pair of good-news/bad-news scenarios, depending on the weather. On mild winter days, any gun should do the job. That’s the good news. The bad news is that wary ducks and geese don’t fly as much or decoy as well in warmer...
Tough Love: Good Hunting Buddies and Makeshift Gear
The best hunting buddies push you to go farther and work harder than you would on your own It was his jackleg float tube that really drove me crazy. I’d bought a brand-new camo belly boat for duck hunting—one of the first models that involved more than a...
Wild Chef: How to Make Catfish Sausage
Grind and cook your catch with a side of creamy grits and roasted tomatoes Chef Robert Phalen, at Atlanta’s acclaimed One Eared Stag restaurant, makes this citrusy, herbal, head-turning “sausage” with catfish, but it’s a fresh and terrific vehicle for other freshwater...