9/16/19 - Five Feather Projects for Fowl

Duck season is right around the corner and soon you’ll have some feathered friends to invite to the dinner table. You probably already have a meal or two planned but will need to get through natures wrapping paper before your duck is ready to cook. But what are you going to do with all those feathers?

Don't throw them away!

Here are five projects for what nature gave you on top of a good meal.


Feather Bow Tie

Dressing up for a little shindig? Here's something that can add not just good looks to your suit, but a story. As an avid hunter, I look for ways to bring hunting into everyday life and with this bow tie I get to strike up conversations  about where it came from and how I got it. The secondary feathers from ducks such as mallards (seen here) work fantastically well at creating bright and colorful neckwear.

For this project you need secondary feathers from your ducks, 1"x3" leather strip (a piece of old belt works!), an adhesive back bar pin, and a little hot glue. if you don't want to use a bar pin to attach it to the shirt, a paperclip could be used to form a button clasp or a simple black ribbon could be cut and used to go around the collar.


Feather Napkin Holder

Your meal is cooking and it's time to set the table. Why not enhance your dining experience by adding homemade napkin holders? Stylish, functional, and a great pairing alongside a plate of wild harvested meat.

This project uses a few feathers, the face of your used shotshell, a fabric ribbon strip, a leather patch for the back, and some hot glue.


Fishing Flies

Isn't fishing just hunting with a pole? So get a little extra excitement over your bent pole when reeling in a fish caught on a fly made from the ducks you harvested. Whether using a fly rod on the river for trout or a bobber and fly on a bass pond, there will be a sense of accomplishment bringing up fish with your own homemade lures.


Christmas Ornaments

With winter comes waterfowl and, of course, Christmas. Here are decorations with some memories attached instead of just red and gold balls hanging all over the place. This is a very quick and inexpensive way to use your feathers and make Christmas decorating a little more personal.

 All you will need is a few feathers, and some clear glass ornaments which available just about everywhere.


Down Pillow

Nothing beats a down pillow, except maybe if you make it yourself! This is a more time intensive project but well worth the investment. Get a good night's rest when you lay your head down and have thoughts of past hunts lull you to sleep .

You can use duck and goose down for this project but it will take quite a long time if you are purely using duck down. To make a standard size pillow you will need about 10-15 gallons of lightly packed down. To translate that into birds, you would need roughly 10-15 geese or about 50-100 ducks depending on the size of duck. Outside of the down, you will also need Luxe cotton fabric or similar, an iron and ironing board, thread and a sewing machine.

1/25/19 - One Year Live!

 Today marks one year of being live. I want to give a big thank you to everyone who has supported and encouraged me in my first year. It has been a wild and extremely enjoyable adventure sharing the hunts, recipes, projects and passion for the outdoors. Year number two looks to be equally enjoyable and I anticipate many new and wonderful things to come. Keep following along for more content, more recipes and more wild projects. As always, Think beyond the hunt!

11/21/18 - Hand Cut or Processed?


When making a fresh batch of salsa, the question always passes through my mind: Should I take the time to hand cut my ingredients, or should I just toss it in the food processor? Does it make a difference? Here's the deal:

Hand Cut Pros and Cons:

- Better  textures

- Separation of flavors

- Slower to prep

- Higher chance of inconsistent ingredients on a chip

- Higher chance of hitting a pepper

While it definitely takes more time to make a larger batch, the separation of flavors and textures you get from a bowl of hand cut salsa often is more pleasing to the palate. While your acid works through the salsa, often times the larger cut individual ingredients hold their original flavors better and, when eaten, will layer flavors for a more tasteful experience.  Though, this does not come without potential consequences. If not mixed thoroughly, the individual ingredients could end up on a chip and have an unexpected dipper bite into a chip-full of onion or just a scoop of tomatoes. Hand cutting the peppers also creates potential hazards to the less spicy-mouthed people, as on occasion they can hit a large pepper piece and immediately begin looking for relief. But as long as the ingredients are well mixed and the peppers cut smaller than the rest of the ingredients, the salsa tends to be superior to its processed counterpart.


Food Processor Pros and Cons

- Faster to prep

- Consistent ingredients

- No separation of flavor

- Higher chance of a mess

- More dishes

If speed is the name of the game, it's next to impossible to beat the spinning blades of a food processor with only a knife in hand. Only a few minutes of prep and the ingredients are ready to be sliced, blended, and then eaten. This does come with a few drawbacks, however. With the ingredients being whizzed together, there often is little separation of flavor or texture, making for a single note throughout.  It's also important to plan how the ingredients are loaded into the processor or you could end up with tomato and onion paste with strands of cilantro floating throughout. When I use the food processor, I cut the ends off my cilantro and set them as the base layer, then stack the halved serrano peppers, quartered tomatoes and onions on top and pour the salt and lime over it all. Once blended, the salsa retains a better consistency than other orders.

That all being said, salsa is delicious even if it is processed, so it's doubtful someone would complain with a big homemade bowl front of them.




11/04/18 - First Out of State Hunt: Pronghorn Antelope

Part 1: The Prep

After years dreaming of both pronghorn and out of state hunting, I got my first opportunity to hunt the unknown last month. With an invitation from my good friend, Jeremiah Doughty of From Field to Plate, I took my first trip to Wyoming to chase the elusive pronghorn antelope.

The history of pronghorn has always fascinated me, particularly because the conservative success put forth by hunters and hunting groups like Boone and Crocket Club. In the early 1920’s the pronghorn population was estimated to be near 13,000 and not expected to recover. With regulations put forth to protect the species and through the purchase of habitat land for refuge, the species began to rebound. Estimates range between 500,000 and 1 million pronghorn are alive today. With no direct predator, proper management of the species relies upon humans to maintain a healthy herd.

So after putting in and successfully drawing tags to harvest one either sex antelope and two doe/fawn antelope, I was super excited to join Jeremiah on the hunt. I was also particularly excited about was trying a meat I had yet to taste in my adult life. that is assuming I would get the opportunity to harvest one for myself.


I had a 6 hour drive from my home in central California to meet up with our hunting party in southern California, to which we then carpooled 17 hours straight to our hunting area in Wyoming. Six guy with 2 either sex tags and 8 doe/fawn tags packed in a rental van full of hunting gear and sticks of bobcat and deer jerky headed for the plains. Between bouts of sleep were energized conversations among old and new friends about life, hunting and the upcoming time in the outdoors.

From the moment we entered Wyoming, we spotted herd after herd of antelope, each adding a moment of excitement as we neared our destination. We arrived two days before the season opened to get comfortable and scout the area.


What I had not up to this point considered was our accommodations: it was awesome! In a particularly haunted kind of way. A bed is more than I really need when it comes to hunting so to have a place with some definite history was an interesting bonus. Not to mention being 10 minutes from the hunting grounds. The outside looked liked something out of a ghost town movie. Paint peeling. Windows with screens falling out. Grass patchy. The interior was actually a surprise after seeing the exterior. Obviously older decor, but clean, solid, and a great heater that kept us warm the entire stay.

The evening before the hunt, our hunting party split into two groups to scout our respective areas. As we hiked my heart beat quickened when we came upon our first group of antelope. Eight antelope watched us cautiously some 400 yards away. The buck in the herd caught my eye. Big bodied, with what looked like a nice symmetrical set of horns and a good looking set of prongs. I made a mental note that this was a buck I would be happy to chase in the morning.

As we skirted up a near mountainside they cautiously trotted away. We continued on to get a higher vantage point and saw two more herds. Each herd had a couple bucks with several good looking does as well. We strategized as we hiked back to the entrance and met up with the rest of our party. We agreed to target the herd we first saw and to go for the buck to avoid it becoming more difficult as the hunting pressure increased.

Part 2: The Hunt For My First Pronghorn

Opening morning our hunting party rolled out at about 7:30AM. Having never hunted pronghorn before, this was a very different concept from hunting black-tailed deer or pigs, which usually means being in the field and ready before shoot time. We arrived at our hunting spot 10 minutes later and immediately spotted two of the herds we saw the evening prior. The herd we were targeting was in the same place. They again took notice of our presence the moment we walked in. As we began to walk towards the gully that ran in their direction they became anxious and began to group up. The herd then moved up the valley another 200 or so yards and stopped. We dropped out of sight into the ditch and moved quickly towards the point we hoped would make for a doable shot.

Once we reached the spot, I climbed up over a knoll to see where the herd was. I poked my head over and saw the herd at 120 yards. As quickly as I saw them, they saw my head over the small sage I had crawled behind. With my bipod set on low I took aim at the buck. As I did so, a doe stepped in front of him and paused looking in my direction.


All I could do was wait until she moved. She finally began to walk and, of course so did the buck. To make the shot I quickly had to extend my bipod and go for a kneeling shot once the doe was clear.

Finally the buck stopped broadside as the doe continued on. I placed my crosshairs over his chest, exhaled, and pulled the trigger. He dropped on the spot. A flood of emotions hit me as soon as I saw my buck go down. I was excited to harvest my first pronghorn. I was even more happy to know I made a clean shot that meant no suffering for my animal.


Once the herd had moved sufficiently away from us, we walked over to my buck. I laid my hands over him and thanked God for everything he had given me and the opportunity blessed upon me to harvest meat for myself and my family. I started processing my buck and looked for where exactly my bullet had traveled. I had found the bullet passed through the chest putting most of the energy into the heart. My buck cleaned, we carried him back to the entrance and packed him on ice under a tarp to continue the hunt.

Part 3: The Search For More

With my buck down, we now focused on filling our other tags. My two hunting partners each held a tag with me still holding two more. Already having action with my first harvest, I was determined to have my hunting partners each have their opportunity to get behind their rifles.

We hiked up the mountainside in the direction the first herd had run off and headed to the top for a better vantage point. We slowly crested over in hopes more antelope were down the other side. But the herd had pulled their vanishing act and were nowhere to be seen.

We glassed around us to see what other herds may be nearby. As we looked, we spotted the second herd from the evening prior bedded some thousand yards or so from the entrance we had just hiked in from. We also spotted another herd about a mile out from us North of the other group. We made a plan to go for the North group and come back for the second group at the end since they would be near our exit anyways.

We hiked over several ridges when we finally came up the last ridge between us and the North group. We poked our heads over and saw they were still too far for us. I ranged them at over 650 yards. We watched with admiration for the herd as they had found the safest place to avoid us. As if to deter us more, the herd consisted of four bucks and only two does. We sat and strategized for a few minutes and decided that with no route to stay hidden and get close enough for a shot, we would leave this group to bask in their hillside sanctuary.

Part 4: Mike's Antelope

We hiked back up to the top of the main ridgeback to see if the second group  was still where we last saw them. And indeed they were. We started planning our route to them when something caught my eye. I glassed over and saw what looked like a lone antelope feeding right by the entrance to the property. With it being about a mile out, I couldn't be certain what I was looking at. But it made sense to head that way anyways since we were going to follow a ravine below the other group that was in the same direction. We covered maybe a third of the distance and stopped to glass again. This time, I was certain it was a lone antelope.


My hunting partner, Mike, said he would be happy to go for this antelope as he would be happy to take home any meat he could. So we dipped back into the ravine and trekked towards the entrance. we got up on a spot within a hundred yards of where we last spotted the antelope and crawled over. As we did so it took notice of us and started a slow trot. It wasn't certain what it was looking at and stopped several times between short bounds and finally presented a shot. Mike took his time and pulled the trigger on an 85 yard broadside shot. The antelope dropped on the spot with the second heart shot made that day.

Again we had the privilege to process our harvest in the field. What made this harvest even better was that it was less than 200 yards from where we had my buck so it made for a very easy carry. We put Mike's harvest on ice and made a plan to go for Kevin's antelope. We checked the status of the second group and fortunately they had not made a move after hearing Mike's shot.


Part 5: The Triple

We began the hike up a dry gulch out of site of the second herd. When we approached the area we believed they were bedded, I crept over the edge to see if the antelope were still there.

As I peaked over, I saw a large doe on her feet looking away from us with a buck bedded beside her. The rest of the herd was out of sight. We positioned ourselves to take prone shots and ranged her at 150 yards. The rest of the herd never came into sight so I told Kevin if he had the shot, take it. He nodded and took aim at the doe. I put my crosshairs over her to watch his shot.

A few seconds later I heard him fire. I waited to hear the resounding thwack. Nothing. He had missed over the top. With Kevin's shot, the buck stood up and the doe looked around, confused. I put my crosshairs over her chest and pulled the trigger. A boom with a resounding thwack and My doe fell instantly with the third solid heart shot that day.

The buck took off and I picked my head up away from the scope to look at the hillside.  I saw the rest of the herd running up and away from us. By their speed I could tell they still didn't know what was going on and where the danger was. I quickly told Mike and Kevin to keep going and we may get another chance. I rushed ahead to see where the herd had gone and after I ran maybe 30 yards up the hill I spotted the herd which had stopped on the next hillside still trying to figure out what was going on.

I dropped to the ground and motioned for Kevin to hurry. We crawled 20 feet apart from each other up the last of our hillside, avoiding sage and cactus to get our vantage point. I reached a spot where I could see the herd slid myself back behind a small sage bush out of line of sight. Kevin tried to position himself but as I soon learned, he could not get a good view from where he crawled up.

I waited in the hope Kevin could get in position but as I peaked my head around the sage I saw the antelope anxiously getting ready to move. I dropped my bipod for another shot and split my focus between the herd and Kevin. Kevin tried and tried to get in line of sight of the herd but finally whispered across to me he didn't have a shot and if I did to take it before they moved.

I watched through my scope for as long as I could but saw the herd finally begin to move. The antelope started to drop down into the gully out of sight beneath us. I put my crosshairs on the last doe of the herd before she vanished from view. I squeezed the trigger. Bang and a thwack, but this time I knew the shot was farther back than intended. She took off out of sight with the rest of the herd.

I quickly sat up to try and make a follow up shot for when the herd became visible again. Another hundred or so yards up the opposing hill and the herd came back into view. I saw my doe at the back of the group but before I could send out a follow-up shot, my doe came to a stop facing away from me. Her coming to a stop slowed the rest of the herd as they tried to stay together. A buck and another doe came to a stop within 20 yards of mine while the rest of the herd walked on up and over the hill. With no shot available other than a butt shot, I waited and watched as my doe laid down at 240 yards.


Kevin now could see the doe and buck that had stopped with my doe. He set up to take a shot as I ranged her. The buck worked to bring his does back together and pressured the straggler doe towards my bedded one. I looked over at Kevin who sat behind his behind his rifle, giving off what I can only describe as an anxious aura. The doe went broadside and I ranged her at 244 yards. I watched through my rifle scope constantly going between my bedded doe and the last remaining doe on the hill. This being Kevin's third opportunity at the same herd, I didn't want him to give into the pressure of taking a distance shot and second guess himself. I looked over and told him she ranged at 244 yards and it's a doable shot. I urged him to just take his time and he can make it. His position hardened and I looked back through my scope at his doe. A second later, boom and a thwack. Perfect heart shot and she fell in her spot.


With the boom of Kevin's gun my doe stood back up and ran. I took aim and squeezed out a shot as she sped up the hill.  Dust flew a couple feet behind her. I quickly reloaded, recalculated the shot in my head and fired. This time, I heard the thwack and saw the hit to the chest. She quickly slowed and finally came to rest on the hillside.

In reflection of all the emotions of the day, I am still uncertain what excited me more: me tagging out on three big game animals for the first time in a day, or watching Kevin wax and wane through the anxiety of missing his first shot to making his furthest harvest shot to date.


Part 6: That's a Wrap:

We picked up our guns, picked up our brass and gear and began the hike to our harvests. The hike to my harvest is often times the most raw. To take a life only moments before to sustain my own. I think a lot about what led to this moment and what is to come every time I shoot an animal. The pursuit. The praise. And very soon, the work. All of it interwoven and eventually leading to the kitchen.

This was a hunt that will always be remembered. I have many meals to remind me of my first out of state hunt just waiting in the freezer. A hunt with a bunch of guys all on the same mission: to bring home the meat.


7/26/18 - The Move to the Wilderness


It's been three weeks since my wife and I moved our family to the country. All our life we lived in one larger city or another and when we finally had the opportunity to move to the country, we boldly took a step away from the hustle bustle and towards the trees.

Much of our daily lives consisted of sitting in traffic commuting a combined 6 hours a day and wishing we were home spending it with our kids. Now our dream of a slower pace and a more family centered living has become a reality. My wife is working within 20 minutes and I am home with our boys taking on the challenge of Mr. Mom and working out of my newfound home office space.

Even though there was a need to unpack boxes and prep our indoor living space, I couldn't help but answer the call to get outdoors in the first weeks. I traveled into the Sierras looking for a few fishing holes I hadn't wet a line in since I was a kid. The bite, while a little slow, didn't disappoint. In the first week I was delighted at reeling in three variations of trout available here in California: Brown, Brook, and Rainbow trout. The fish I have been catching are all under 14 inches, but being able to fish alongside both friends and family so close to home is a dream come true.


It has also been great to cook fresh caught meals only 30 minutes from the water they were pulled from. The first meal I decided to cook up with our fresh fish was a Blackened Trout, which was delicious. A mix of Hunter's Blend Coffee, cayenne, Lawry's seasoned salt, white pepper, and garlic powder crusting whole trout over the barbecue really hit the spot for everyone.

Every morning I wake up, I can't help rethinking how close I am to the outdoors and how I don't have to deal with LA traffic. It's truly a blessing and if any of you ever have a chance to get away from the city life, I highly encourage you to take the leap and enjoy the slower pace when you get there.



6/05/18 - Turkey Bow Tie

With spring turkey wrapping up, I thought it would be a good idea to show a use for something not commonly saved: Feathers. Last year, I created a bow tie out of mallard feathers, so this time I thought to change it up, I could add to my wild wardrobe by making another out of turkey feathers.

It was a simple project overall and one that just about anyone could do with little supplies. I often try to reuse or re-purpose old things to create new ones. In this case, i used an old worn out leather belt and a name tag pin to create a new bow tie to wear when going somewhere that calls for a fancy get-up.

I'm not usually the type to enjoy getting dressed up to go somewhere fancy, but now that I have bow ties that I made myself and comes with a story and memories of past adventures, I keep hoping to go somewhere that calls for more formal attire.


5/14/18 - Have you eaten squirrel?


If you haven’t had squirrel before, you will be happy to know it is delicious!

As many people have seen, squirrels are very prolific in the woods and commonly thought of as a nuisance to any hunter in a blind. The good news? For those adventurous enough in today’s society to bring home squirrel, not only does it taste great but it is a sustainable source of meat. Rebecca Rupp’s article, Time to Savor the Squirrel (Again)?, is a great write up on the culinary history of squirrel and notes that “squirrels are so populous and prolific that up to 80 percent of the population could be harvested each year with no ill effects…”(Rupp’s, 2016).

It may come as a surprise, but there are places that squirrel meat has gained popularity recently. After a population explosion of the introduced American grey squirrel (Sciurus carolinensis) in Britain, a push to save the outcompeted native red squirrel began. Wildlife groups pushed for the removal and extermination of the grey squirrel population and with this pressure hunters began to have attention drawn towards the four-legged white meat of the trees. It became common enough for some local butchers to even start carrying squirrel meat in limited supplies.

Here in America, it is obviously not commonplace for someone to have eaten squirrel before. But for those that keep an open mind, it may come as a surprise how tasty they are.

But, what does it taste like?

The closest I can relate the flavor and texture to is a combination of chicken and pork. It is a very lean meat with an initial flavor like that of chicken. The texture is similar in density to that of a pork chop and as it breaks down in your mouth the flavor leans towards more nutty and wild overtones.

How do you cook it?

Many methods for cooking squirrel involve fried or stewed. But if you’re looking for other means to cook squirrel, cook it like cooking chicken. Temperatures should be around 165 and adding other fats/oils is important to not have a tough dry shoe for a meal. For flavors to enhance with, think of what they eat and build on that. If in the sierras for example, pine nuts or black berries could be a good addition. As you find food sources that they eat, you can begin putting together a profile of flavors that ultimately leads you to your dish. Building my latest recipe (here) my thought process was similar to this:


These squirrels were eating pine nuts. Squirrel is commonly thought to taste like chicken. What dishes are with pine nuts and chicken? Chicken Pesto. Squirrel pesto pasta it is!


As a hunter that enjoys eating a variety of game meats, squirrel meat not something I will pass up when the season comes along. And since I will be in the brush looking for cottontail, deer and quail anyways, taking home a couple of squirrels is always a pleasant addition.


4/20/18 - Wild Boar: The Delicious Dozer


On a recent hunt I came across several hillsides that looked as if a machine rolled through and tore out all the grass. Of course, it wasn’t a machine that did the damage, but groups of wild boars. The damage they can do truly is incredible in such a short period of time.

However, if someone gave me the choice of removing boar entirely with a push of a button or leaving them as they are now, you wouldn’t find me pushing it. There aren’t any animals like boar that you can hunt year-round at essentially unlimited numbers.

As a hunter, I have what might be considered a love-hate relationship with wild boar. While boars are one of my favorite game to hunt and delicious table fair, the damage they do to native species and ecosystems can be discouraging. They have been known to eat eggs and hatchlings of quail and other land birds, and have even been seen feeding on fawns. Beyond this, they will outcompete native species for food, destroy crops, damage reservoirs, and turn what would normally be a lush green hill into a dirt patch.

Sexually mature in as little as 3 months in some cases, and capable of having up to 2 litters of about 6 Squeekers per year, you can imagine the population explosion if under the right conditions. And while the males will compete for a mate, the group numbers can be huge. On a hunt it is common to see 4-12 pigs in a group. I have had the opportunity to personally see a group of 32 pigs working their way down a hillside.

What might come as a surprise to some people is even though they are considered an invasive species, California requires a tag for hunting boar. This hunting year, tags run $22.42 for resident and $75.60 for nonresident hunters on top of the hunting license at $47.01 for residents and $164.16 for nonresidents.

But, if you’re willing to spend the time and money to hunt these nomadic animals, you can make some delicious meals. While somewhat similar flavor to the pork you would buy at the store, you could think of it like the dark meat of a turkey compared to the white breast meat. These animals have lived their life on the move and because of that, the muscles will be toned and fat content will be considerably lower than what you would see at your local butcher. Because of this, overcooking the meat is not forgiving and can be very tough and dry.


Roasting, barbecuing, smoking, or pan searing boar is delicious, but the key is to monitor the temperature closely. 145 degrees is hot enough to kill trichinosis and other parasites. Pushing beyond this the meat will toughen, especially if the boar was older. I would recommend adding some form of fat, whether it’s olive oil or bacon grease, so the meat does not dry out. Roasting a bone in rack of boar like the one here makes for a fantastic dinner.

In some cases, temperature is less important, like when using a pressure cooker or crock pot for instance. When using either of these, adding fat is usually more important than temperature since the meat is either under pressure or cooking for long period of time to allow the meat to breakdown. A great dish for the tougher cuts of meat would be a nice hearty chili or soup for the colder weather times, or carnitas during the warmer months.

If you haven’t had the opportunity to harvest one of these delicious dozers, do your environment and dinner plate a favor and take one of these home. Your native species and stomach will thank you.


3/23/18 - Hog Hunting in the Rain


I was able to get out on a hunt with my Dad and my good buddy, Ray over the weekend in search of some wild boar. The weather was less than ideal and day one we had to stay indoors for the morning on account of the heavy rain. Once the rain let up, we rushed out in hoped to find some pigs. It wasn’t 10 minutes into the hunt that we came across a big pig about a ¼ mile out. We hiked down and back up several ridges until we came to about 200 yards from him. He was preoccupied with feeding on a ridgetop surrounded by cattle. Unfortunately, from where we stood he did not have a backdrop and we made the ethical choice not to take the shot and have the bullet continue beyond into the unknown. With several cattle scattered about the ridge, we could not find a safe path to hike without the possibility of spooking him over the top. After a minute we decided to give it a try anyways and just as we thought would happen, one cow looked up at us and decided to zig zag up the hill until he reached the boar. This, of course, scared the boar where he turned on a dime and disappeared over the top. We quickly rushed to the hill to follow but by the time we could see down the other side, the old pig disappeared into some brush never to be seen again. As we meandered back up the hill, it began to rain and then hail.


The rest of the weekend proceeded similarly. We would find an opening in the weather, spot a group of pigs, make our way over to them and watch them disappear without presenting a shot. So, we decided to fish for the hog of the ponds instead and had better luck with our rod than our rifles.

Overall it was a great weekend away from the city and even though we didn’t get a chance at our intended target, we didn’t go home empty handed.


3/07/18 - Wilderness Attitude

Yesterday was the launch of the podcast interview with Brandon Waddell discussing Post Pursuit, my background in outdoor life, and our shared passion for the wilderness. It was a great time full of laughs and stories of past hunts, family life, and what the future holds in store for me and Post Pursuit. If you haven’t already checked out Wilderness Attitude, head over to their website and YouTube channel for some great podcasts and video interviews with a variety of wilderness lovers.


3/05/18 - March Invasion - Fishing Tips


I had a great trip this past weekend fishing with a few buddies on the Owens river. This trip, I spent 90% of the daylight hours with a line in the water with one goal: catch my limit of trout. My freezer’s beginning to run low, and I needed something to hold me over until my next hunting trip. With the action I had over this weekend, I was fortunate to come home with over 20 lbs of trout!

Since I was a kid I always fished the western sierras on the creeks and lakes with my Papa. He taught me everything from fly-fishing to trolling and I caught plenty of fish with his guidance. I have many fond memories of hot action fishing on small browns and rainbows on the West side. But when it comes to size, the Eastern sierras appear to have the Western side beat. This trip I caught my first Eastern sierras Rainbow Trout on a Kastmaster weighting in at 3.35 lbs. By the end of the weekend I came home with 5 trout over 3 lbs and 5 more in the 1-3 lbs range.

A lot of the guys on the river like using Power Bait. I tried a bit of that but for me that style of fishing was just too slow for a guy that doesn’t much care for the taste of beer with a line left to soak. So, I alternated between a few lures and found the Kastmaster and Mepp’s Spinner Minnows worked great.

I got on the river early each morning and found myself being the only one with a line in the water as the sun came up. In my experience, the best fishing has always been right at sun up and sun down. When I first hit a new spot, I look for structure in and around the water. Trees that hang over the bank, logs that stick up from below, rocks that split the flow of the water, etc. All of these offer fish means to an easy meal or a break from the rushing currents. When it comes to fishing, it’s the guy that can place his bait or lure under the branch or within a couple inches of his target spot that hits the fish. Luck does come into play with fishing, but the skill of finding a hole and placing the bait in just the right spot dramatically increases your odds of hooking up on a fish that others didn’t even agitate by plopping a sinker near.


2/13/18 - Updates!

I have been plugging away the last few weeks at adding content to the recipes and wild game projects. Thus far, Post Pursuit has been an exciting project and I have been delighted to share it with others. I had the opportunity this week to also hop on my first podcast with Brandon Waddell of Wilderness Attitude and had a great conversation about hunting, the outdoors, and what it all means to me. I'm glad to be able to grow my conversations in the hunting community and take part in more of the different aspects of hunting. Looking forward to what more is to come!


1/25/18 - Launch

 I am happy to say that with the completion of this blog entry, is live! I have been thinking of creating this website for a long time and with support of family, friends, and the encouragement of strangers whom I only speak to through social media, I have made it a reality. Through this site I hope to share my wild recipes and projects in hopes that others will find them tasty and beneficial in using more of their harvest. Thank you all for the support and I hope you find this site beneficial when looking to think beyond the hunt!