November 24, 2014

Mostly clear

Hunting Season Opens in Ohio


Byron Scarbrough, Outdoors Writer, The Chronicle Telegram It’s just before seven in the morning; I am sitting on a milk crate in a millet field. The taste of my coffee tells me either my kitchen skills are lacking, or I should have washed the thermos better after my last fishing trip. The air is damp, Read More…

2012 Nut Survey & Interview w/Lee Croker of Ohio Div. Forestry


Byron Scarbrough, Outdoor Writer- Elyria Chronicle Telegram This summer’s drought has been hard on wildlife, it’s no secret. The scarcity of standing water has changed habitats and the failure or shortage of traditional feed crops has caused deer to stress secondary forage sources in some areas. The result is what naturalists refer to as “over-browse”, Read More…

Team USA Olympic Shooter Amanda Furrer Interview


July 12, 2012, Byron Scarbrough Becoming an Olympian is a lifelong ambition and a one in a million shot. Ohio State Buckeye Varsity Rifle shooter Amanda Furrer started working on that goal at age eleven, and this month she will represent the United States in the Thirtieth Olympic Games in London. Earlier this week I Read More…

Top 10 Mistakes of Rookie Turkey Hunters

For years I avoided getting into Turkey Hunting because it seemed so complicated, so much to learn. But when I bagged my first long-beard one foggy spring morn, I knew I was hooked for life! To help flatten the learning curve a little, here’s ten common rookie mistakes to avoid; 1. Thinking that a $50 Read More…

Almond Crusted Walleye

Recipe 1 or more walleye or saugeye fillet ½ cup almond meal (ground almonds Panko (Japanese bread crumbs) Salt and pepper 1 egg, beaten 4 Tbsp unsalted butter (divided) 2 Tbsp canola oil 1 fresh peach or pear, sliced Splash of dry white wine (sauvignon blanc, chardonnay, etc.) Mix the almond meal with a little Read More…

Dove Poppers

Recipe Dove breasts (4 per person) Chunks of pineapple, green chili or jalapeno pepper and mushrooms Teriyaki sauce Strips of bacon, cut in half Place chunks of pepper, pineapple or mushroom between dove breast sections, wrap in ½ slice or bacon and hold together with a toothpick. Place on a plate and shake teriyaki sauce Read More…