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
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
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
Steak with Parsley-Garlic Sauce
INGREDIENTS 2 1/2 – 3 lb. grass-fed top sirloin cap. Allow to come to room temperature (1–2 hours) before grilling 2 bunches flat leaf parsley, picked and washed 1 oz. capers 4 anchovy
The Farm Bistro – Cortez, Colorado
Gene Powell, aka Chef Geno, is the chef and owner of The Farm Bistro in Cortez, Colorado. The restaurant is built on a farm-to-table approach, buying locally the majority of
Is an ounce of prevention worth a pound of cure?
Wolves are highly intelligent, opportunistic and adaptable creatures capable of rapid learning. Developing a taste for livestock is just one of their behaviors that can lead to negative consequences for
Creating from the Source
WESTERN ART AFICIONADOS AND MOTHER-AND-SON TEAM CAROLYN QUAN AND KELLY BENNETT, SAT DOWN WITH DINÉ ARTIST TONY ABEYTA TO DISCUSS HUMAN CONNECTION TO THE SOURCE AND POWER OF ART TO