Don’t Say Backpack Tax
AS PARTICIPATION—AND IMPACT—INCREASES, THE OUTDOOR RECREATION INDUSTRY NEEDS TO FIND WAY TO CONTRIBUTE DIRECTLY TO WILDLIFE CONSERVATION. BUT THERE ARE FEW POPULAR OPTIONS. We hear it all the time: hunters pay
Silent Impact: Backcountry Skiers and Teton Bighorn Sheep
Wyoming’s Teton Range has been home to bighorn sheep for thousands of years. While neighboring herds in the Snake River and Big Hole ranges blinked out of existence due to
Water Weekly: Breakthrough deal possible thanks to wet winter
The New York Times shares the news that California, Arizona and Nevada have agreed on a plan to save 3 million acre-feet of water over the next three years in
Water Weekly: “I want to do this, but 1,000 times bigger.”
A new breed of water speculator is remaking the American West, and some really cool projects funded by LOR Foundation's Field Work program.
Upgrading Your Trail Game
Making the most of the recreation potential of your ranch requires a smart approach to trail design and construction. With the COVID-19-spurred boom in outdoor recreation, and urban refugees scooping up
Guest Ranching for Life
WHAT GUEST RANCH OPERATORS SAY ABOUT THE BUSINESS THEY LIVE: YOU HAVE TO HAVE A PASSION FOR PEOPLE AND A LOVE OF THE LAND. WE SPOKE WITH four Western Landowners
Water Weekly: Experimenting with wool pellets for soil water retention
A new breed of water speculator is remaking the American West, and some really cool projects funded by LOR Foundation's Field Work program.
Taking the Mystery out of Risk Management
Lessons learned the hard way at Montana's Hollow Top Angus I got into cattle ranching in 2012, at 60 years old, after a long and successful career as a consultant in
Feeding the Wildlife Isn’t Free
WE CALL THIS THE RANCH’S CATCH-22: THE BETTER THE JOB WE DO, THE MORE OF A CHALLENGE WE CREATE FOR OURSELVES AS INCREASING NUMBERS OF ELK, DEER, ANTELOPE, MOOSE AND
You Never Eat the Same Meal Twice
THE STEWARDS AND CHEFS OF OLD SALT ARE WORKING WITHIN THE BOUNDARIES OF TIME AND PLACE TO PRODUCE TRULY UNIQUE FOOD. HERE, THEY HOPE TO INSPIRE YOU TO MAKE A
Asparagus with Morel Mushroom Sauce
INGREDIENTS 1 lb. fresh morels (if fresh aren’t available, 5 oz. dried morels rehydrated with hot water) 2 cups heavy cream 1 cup dry white wine 1 sweet onion, diced 6 garlic cloves, peeled and
Smoked Sausage with Soured Cabbage
INGREDIENTS 2 lb. kielbasa-style sausage (or fresh bratwurst) 3 lb. (1 large head) purple cabbage, cored and sliced into ¼-inch ribbons 1 large red onion, halved and sliced thinly 1 lb. thick-sliced bacon 1 whole