Luke Clark and the Rose Bros (Zach and Matt) took a swing at a Southern California turkey hunt this Spring.  They sent me one photo of a turkey from their time in the field—a hen standing behind a fence about 8 feet away from a "No Hunting" sign. Thanks to Mossy Oak for outfitting the boys with gear—can't blame the lack of turkeys on the equipment.  All photos: Luke ClarkGear: Mossy Oak  For those of you who did fill your turkey tag this season, here's a recipe for Wild Turkey Carnitas from Hank Shaw.

Our amigo, and esteemed member of the Wild Fish & Game Club, Luke Clark worked on this beautiful montage from Rockhouse Motion.  It's a celebration of the wild and the forever path of being a student of its ways. A bit of inspiration and a reminder of the value that wild places bring to each of our lives—whatever our relationship with the wild looks like in this season. Thanks to Luke for sharing this beautiful piece of cinematic work.

March 9, 2020 we held a Wild Fish and Wild Game Dinner, pretty oblivious to all the changes that were to hit life-as-we-know-it over the next 72 hours.  That night, the NBA was still playing to arenas filled with fans, restaurants were still operating, and we were gathering as a group of friends to share a meal of Wild Fish and Wild Game—just as we had each month for the better part of the previous year. In a serendipitous turn of events, Mike Borchard had asked if he could take portraits of the club that night—to capture a moment in time and a moment in the evolution of our club.  Until we are able to gather again, this contact sheet of...

So it’s the middle of February when most of America is in the thick of winter. I will never forget living in Seattle and forgetting what warmth felt like, or vibrant colors deep in winter. Now I live in Southern California and never take for granted those sunny days in the middle of winter. This last Sunday was one of those days. Diving was crystal clear, the sun was out and honestly it could not have felt nicer — I’m not trying to make you jealous but just trying to set the tone for the day. We were excited to dive and scout some potential spots for the up and coming White Sea Bass season. Because a solid kelp presence...

This Fall was the first season that I took a big game animal, field dressed it, and broke it down into kitchen-friendly, freezer-ready pieces.  My two initial takeaways from this process are: A. The meat starts resembling something you have handled hundreds of times in the kitchen more quickly than you would expect.  The word "butchering" harkens some grisly images to mind, but once you remove the offal, it's a minimally bloodless process. B. I basically learned everything I needed to from YouTube, so I am confident that you can too. Confidence in the field is key, and confidence only comes from exposure and experience.  To head afield with a gun or bow in hand is to carry with you a...