Harvesting Nature Magazine, Spring 2022

CONTENTS Harvesting Nature Magazine

THE CLOWN OF THE UPLANDS BY TREY JOHNSON

8 Montezuma quail (Cyrotonyx montezumae) are a secretive quail species endemic to desert mountain ranges of Mexico and the southwestern United States. Within the U.S., the species’ range is restricted to sloping pine-oak-juniper woodlands of Texas, New Mexico, and Arizona.

12

CREAMY CREOLE PHEASANT BY JEFF BENDA This one pot pasta dish is perfect for a quick and easy weeknight dinner. We can hunt a variety of upland birds here in North Dakota – turkey, partridge, grouse, and pheasant.

14

SHAD: THE FORGOTTEN FISH BY JOHN VILE The Delaware River is the longest undammed river on the east coast and has historically been home to one of the largest and most stable runs of American shad within its home range.

BULLHEAD BLT’S BY ADAM BERKELMANS

18 These bullhead BLT’s are a wonderful way to enjoy

spring-caught bullhead catfish fillets. Sometimes trendy additions to BLT’s don’t make such a great fit, but beer-battered fried fish actually works beautifully!

20 SEEP LAKES RAINBOWS BY BRAD TRUMBO

The drag on my five-weight fly reel zinged against the heavy pressure of a desert rainbow making haste for the opposite end of the small lake. Among the shoreline reeds, red-winged blackbirds cackled and waterfowl bobbed.

26

GHOSTS OF THE SWAMP BY JUSTIN TOWNSEND I found myself in a small town in the middle of the Ocala National Forest because a few months prior I had drawn a Spring Osceola Turkey tag. It was my last year in Florida, and I was set on hunting the ever-elusive bird.

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Spring 2022 TURKEY KIEV BY JUSTIN TOWNSEND

29 This recipe is based off of a chicken dish called Chicken Kiev or kotłeta de-voljaj po-kyjivśky. Chicken Kiev is popular throughout much of Eastern Europe and has been for some time.

GREAT LAKES STEELHEAD BY BENJAMIN BURGHOLZER

33

Great Lakes steelheaders are a different breed. When everyone else is hanging up their rods and retiring to their fly tying desks, they’re just getting started.

VENISON LOMO SALTADO BY ARA ZADA

36 French Fries in a stir fry? I don’t know about that… I

can assure you this is one of the best Peruvian dishes you can eat. It’s very quick and easy. You will probably find yourself saving french fries from your next dinner outing just to make this dish later.

38

WILDLIFE CROSSINGS BY COLLIN GRUIN

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SPRING BEAR BASICS BY BENJAMIN BURGHOLZER

Sometimes referred to as wildlife bridges, animal crossings, or wildlife corridors, these constructed pathways over high-traffic roads and highways not only protect wildlife from vehicle collisions, but mutually protect drivers as well.

Spring bear hunting has grown in popularity by quite a bit in recent years. In my state of Oregon, participation has increased substantially in the last few years, quickly transitioning from an OTC tag to a limited draw, and it’s easy to see why.

MOOSE CARPACCIO BY LORI MCCARTHY

42 This dish is usually made as soon as the moose shows up

home or better yet in the woods. It’s another dish Dad won’t go handy to, as he’s pretty old-school when it comes to cooking moose. “You like to eat your meat while it’s still callin’,” he says.

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Contents Continued

44

A SPRING CELEBRATION BY AARON AGOSTO

51

WILD EDIBLES BY ADAM BERKELMANS

Winter here is stubborn, persistent, always lingering in some way or another. Like the last guest at a house party, the snow hangs on to the bitter end.

I’m generally pretty dubious when the newest “superfood” is announced. Kale! Wheatgrass! Hemp seeds! Most serious dietitians and nutrition scientists contend that a superfood is nothing but a promotionally buzzword.

54 DANDELION SALADE LYONNAISE BY ADAM BERKELMANS Put what you’ve learned about this issue’s Wild Edible column to good use with this awesome recipe!

A BEGINNER’S GUIDE TO FLY FISHING BY JASON LUNA

56Tradition, hobby, and a lifestyle are just a few of the

many adjectives to describe being on the fly. With the earliest record of fly fishing being in the 13th century, it’s no secret that it’s been around for quite sometime, and still thriving to this day.

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From the Editors

Managing Editor: Benjamin Burgholzer

Editor in Chief: Justin Townsend

Justin Townsend and I first hatched the idea for Harvesting Nature Magazine in 2021 during our elk hunting trip in the high country of Colorado. Both of us had noticed most outdoor magazines mostly feature content by celebrity hunters with large endorsement deals taking trips that most people simply will never be able to do. Although this is fun to read on occasion, it often feels monotonous in a way I can’t fully describe. We both agreed that what the magazine world was lacking was real stories by real people.

It was from this the idea of this magazine was born: to showcase the experiences of the so-called average hunter, angler, and forager. With this publication, we aim to move away from the world of the celebrity and instead privilege the stories of the everyday adventures. After all, that’s what most of us are, anyway.

Furthermore, we hope to showcase both big companies and smaller, up-and-coming businesses who may not be able to afford ad space in some of the larger magazines.

We have an excellent lineup of recipes, hunting, fishing, and foraging stories, how-to articles, conservation news, and beautiful photography. As always, our content will be true to our mission and centered around wild food. We are proud of the results and proud to be able to showcase all these awesome writers and awesome companies. We believe this is the beginning of something beautiful, and we hope you enjoy every page.

-The Editors

Harvesting Nature Crew Contact Information

Editor in Chief: Justin Townsend jtownsend@harvestingnature.com Managing Editor: Benjamin Burgholzer editor@harvestingnature.com Business Manager: Casey Nordine business@harvestingnature.com Social Media Manager: Collin Gruin community@harvestingnature.com Podcast Manager: Kory Slye kslye@harvestingnature.com Film Managers: Ryan and Emily Long film@harvestingnature.com Please direct all business and advertising inqueries to Justin Townsend and Casey Nordine.

Cover photo by Michael Martin https://www.mtmphotovideo.com/ ©2022 Harvesting Nature, LLC. All Rights Reserved.

The Clown of the Uplands

By Trey Johnson Montezuma quail (Cyrotonyx montezumae) are a secretive quail species endemic to desert mountain ranges of Mexico and the southwestern United States. Within the U.S., the species’ range is restricted to sloping pine-oak-juniper woodlands of Texas, New Mexico, and Arizona.

Montezuma quail have taken on a variety of nicknames, such as fool quail for its “sit and wait” be-

havior, or clown-faced quail after the male’s charismatic mask. These two features paired with the splendid places they live, make Montezuma a bucket list bird for most upland hunters.

However, due to significant habitat loss in Texas, the little harlequins can only be hunted in two states, New Mexico and Arizona. Often publicized, certain regions of these states

“Montezuma quail have taken on a variety of nicknames, such as fool quail or clown-faced quail...”

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receive a disproportionate level of hunting pressure every year, regardless of population trends. Additionally, Montezuma quail country can be difficult to traverse. The rocky, grass-covered mountain slopes, provide challenging footing for even the nimblest bird hunters.

This further concentrates hunters who are unwilling to get off the beaten path and explore new territory.

We are then left with a Tragedy of the Commons scenario; no one wants to see the resource disappear, but everyone thinks they

deserve a piece of the pie.

I encountered this issue several times on a trip last December.

I arrived at a dispersed camping site down a deadend road around mid-afternoon the day before the Montezuma quail season opener. I had chosen this location because I believed it was less well known yet might hold birds. I was only half-right. The next morning, before departing from camp, shotgun blasts sounded off up the hill. Someone had a driven in early that morning and hunted over the top of me. It wasn’t long before the whole basin was alive with gunshots. Rather than fighting a crowd of hunters and contributing to local “hotspotting”, I opted to journey further into Montezuma country.

The sun set hours before pulling off the pavement. The gear shifted and shrugged, the truck groaned, and Ranger, my German shorthair, and I bounced around the cab

Pictured above, a Montezuma quail on some local flora.

as we pushed deeper and deeper into the mountains.

Unfamiliar with the area, I had no idea what to expect come daylight.

After only a wink of sleep, the sun peaked over the ridge, shining reddish hues across the entire canyon.

It was perfect, pristine, solitary. Emory oaks lined

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the canyon floor and crept up each of its wrinkles.

Knee-high grasses carpeted the rugged hillsides.

The crest above provided a spectacular vantage point to get a lay of the land.

Canyon after canyon was the same, an undisturbed landscape of picture-perfect Montezuma quail ha-

NO ONE OWNS IT YET EVERYONE HAS A RIGHT TO IT.

bitat. While walking along the hilltop, Ranger leading the charge, a chorus began.

It wasn’t the rude tune of unwanted gunfire from the previous day, no. This was a melodious tune. The foolish, buzzing whistle of Montezuma accompanied by extended measures of silence.

Soon enough my energetic shorthair became stoic, intoxicated by the familiar scent of feathers.

Walking past him, I held my shotgun high, anticipating the flush. Nothing. I attempted to release Ranger but he wouldn’t budge.

Moving back towards him, I swept the grass with the toe of my boot in an effort to encourage the birds to reveal themselves. At that, the covey screamed and leapt into the air. I mounted my gun and took a male Montezuma from the

covey. I’d like to tout that it was intentional, but my talent does not reside in wingshooting. Our walk continued until about midday before returning to the truck. We were fortunate to find 4 more coveys and I managed to shoot one more quail out of that canyon.

The next day I maneuvered my truck out of the canyon and began scouting the surrounding area.

Moving closer to town, I began to cringe. Trucks were lining up along the main forestry service road.

License plates originated from all over the country.

“Louisiana, Wisconsin, Montana”. The list went on and on. I’m sure it did not take long until the other transients made their way to that place I held so dear.

I only hope they treated it fairly.

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PUBLIC LAND IS PUBLIC.

Public land is public. No one owns it yet everyone has a right to it. I believe everyone should have the opportunity to experience something as special as hunting Montezuma quail in the sky islands of the southwest. However, those that choose to do so also have a moral obligation to treat our natural resources with respect. Be a decent person, a hunter, a conservationist, and a steward of the land. Don’t be a clown, the Montezuma have that covered.

The quarry of the day, two Montezuma Quail and two small shed antlers.

Trey was born and raised on a small ranch Northwest of Fort Worth, Texas. From a young age, nature always provided an outlet from reality. He has continued to cultivate this passion through formal education and creative writing. When he is not working as game bird research assistant, you can find his bird dog and him ii the field chasing birds.

Scan this QR Code to read more of Trey’s work!

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Creamy Creole Pheasant Farfalle

By Jeff Benda

This one pot pasta dish is perfect for a quick and easy weeknight dinner.

We can hunt a variety of upland birds here in North Dakota – turkey, partridge, grouse, and pheasant. I generally remove the tendons from the bird’s legs and cook them and the thighs down in a crock pot, shredding the meat, and using it for a variety of different recipes. But pheasant breasts in particular are a perfect substitute for any of your favorite chicken breast recipes. This is one of our family favorites. And if you are worried that it might be too spicy with the name “Creole” in the title, don’t worry. Both my wife and picky 6-year-old daughter thought it was seasoned perfectly.

“This one pot pasta dish utilizes any upland bird and is perfect for a weeknight meal.”

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Ingredients Breasts from 1 pheasant (about 12 ounces) 1 ½ teaspoons Tony’s Creole seasoning 2 Tablespoons olive oil 1 Tablespoon butter 1 yellow onion, diced 1/2 lb. farfalle pasta – about 3 cups (uncooked) 2 cups chicken broth 14.5 ounce can diced tomatoes seasoned with basil, garlic, and oregano 4 ounces cream cheese, cut to 1/2-inch cubes 1/4 cup heavy whipping cream or half ‘n half 2 Tablespoons chopped fresh parsley Directions 1. Cut the pheasant into 1/2-inch cubes. Place in bowl with 1 Tablespoon of the olive oil and the Tony’s Creole seasoning and stir well.

2. Add the other 1 Tablespoon of olive oil and 1 Tablespoon of butter to a large deep skillet (at least 10 inches in diameter and 3 inches deep).

Heat the oil and butter over medium-high heat.

Add the seasoned pheasant to the skillet and cook for about 3 minutes, stirring often.

3.Add the diced yellow onion and cook for another 2 minutes.

4. Add the uncooked farfalle pasta, chicken broth, and diced tomatoes. Stir everything together. Turn up the heat and bring the liquid to a boil. Turn the heat down to medium-low and cover with a lid and cook for another 10 minutes, stirring every 2 minutes.

5. Remove the lid. Add cream cheese and heavy whipping cream and stir together until it is blended well and the cream cheese is all melted. Top with parsley and serve immediately.

Jeff’s goal is to celebrate local fish and wild game and provide achievable, bright recipes designed to build confidence for new cooks, and inspire everyone to elevate their cooking.

Scan this QR code for more recipes from Jeff Benda!

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American Shad: The Forgotten Fish

By John Vile

The Delaware River is the longest undammed river on the east coast and has historically been home to one of the largest and most stable runs of American shad within its home range. Alosa sapidissima, an anadromous fish native to the Eastern U.S., was appropriately named “The Founding Fish” by John McPhee. This species was once an important food source for native Americans and early colonists,

but currently only exists in a handful of rivers within its native range. Anthropogenic impacts have led to significant declines in shad runs over the years which have led to recreational fishing moratoriums on many rivers like the Hudson River and those in the Chesapeake like the James River.

It was Sunday morning in late April and the final day of the four-day Bi-State Shad Fishing Contest on

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the Delaware River which I traditionally spend fishing with my wife and kids on my favorite section in the Delaware Water Gap National Recreation Area. Recent heavy rains had turned the upper Delaware River into something resembling the chocolate river from Willy Wonka. These were almost impossible fishing conditions since shad instinctively strike at the flash of flutter spoons and darts, but the fish need to actually see

the lure. As the hours passed without a single bump, I decided to shift the boat out of the swift current of the channel and anchor in some slack water behind a small island hoping for a few resting fish and maybe the shallow water would provide better visibility.

It didn’t take long when a fish smashed the pink and gold spoon and my son quickly pounced on the rod and we were hookedup. The swift current made it difficult to tell if we had a decent fish, but as soon as I netted the big roe I knew this was the biggest shad we had caught during the tournament.

We got a quick weight check and confirmed the 5-lb fish was a good one and would likely get my son on the board for a daily prize.

As we packed up and made the hour and a half drive south to the weigh station, there was such an excitement among my family members. My son’s fish made it to third place on the daily board, but was eventually knocked out of prize contention by a few hundredths of a pound.

Each year as the tourna-

IN THIS FISH ment approaches, I’m not focused on the thousands of dollars up for grabs for the heaviest fish, or the daily prizes or the g3 jet boat give-away. To me it’s about spending time in the outdoors with friends and family and exposing others to this amazingly resilient fish. My hope is the excitement surrounding the four-day event sparks a lifelong passion for shad fishing and the conservation of this species.

American shad are classified as a forage species and are not afforded the same protection and funding as sport fish under the Magnuson-Stevens Act. The yearly runs in the Delaware River fluctuate and are unpredictable as state and federal agencies do not have reliable estimates on the number of returning adults from year to year. Getting the opportunity to catch this beautiful chrome colored anadromous fish with its purple hues could very well be a thing of the past and without public support, the species will likely continue to decline. The Forage Fish Conservation Act has been introduced to provide

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THERE IS JUST NO QUIT

much needed protection to shad, river herring, and many other prey fish species. This bill, which has bipartisan support, aims to amend the Magnuson-Stevens Act and provide much needed management and conservation measures for forage fish species, along with funding to states to adequately monitor yearly runs. The bill has been introduced several times over the years, but the current version is floundering in the Senate Committee on Commerce, Science, and Transportation.

The days of anglers standing shoulder to shoulder in frigid waist deep water casting shad darts are gone. As a young fisheries worker back in the late 1990’s, I took part in an aerial angler survey on the Delaware River with one of the most well-known shad biologists Art Lupine. As we flew from Trenton, NJ to the Delaware Water Gap, I could hardly keep up with recording the number of boat and shore anglers I observed out the window on my side of the small plane. Today, I often drive miles and miles of some of

the same stretches of river each spring without seeing a single angler. There are a few organizations and events like the Delaware River Shad Fisherman’s Association, the Bi-State Shad Contest, and the Lambertville Shad Festival which do an amazing job of maintaining an awareness among the public, but it’s not enough.

American shad are an amazingly resilient species which have persevered through overfishing, water pollution, damming of migratory rivers, introduction of non-native predatory species, and many other obstacles and yet they still continue to fight, just as they do when hooked. There is just no quit in this fish, but without public support and the passage of the Forage Fish Conservation Act, we the sportsmen and women are the ones who quit. We quit caring about this forgotten fish.

John Vile is a fisheries biologist with the State of New Jersey and lives in Northeastern Pennsylvania with his wife and two children. As a passionate outdoorsman,he spends much of his free time in the woods and on the water with his family and friends.

Scan this QR Code to read more of John’s work!

A Delaware river shad, brought to net.

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Bullhead BLT’s

By Adam Berkelmans

These bullhead BLT’s are a wonderful way to enjoy spring-caught bullhead catfish fillets. Sometimes trendy additions to BLT’s don’t make such a great fit, but beer-battered fried fish actually works beautifully! A basil-garlic mayo is the perfect sauce to amp the whole thing up, and a couple shots of Louisiana style hot sauce wouldn’t hurt either. Use a beer without too much flavour, like a generic lager or pilsner.

These bullhead BLT’s are a wonderful way to enjoy a spring-caught bullhead catfish fillets.

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Ingredients For the Batter 1 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 large egg, beaten 1 1/2 cups beer For the Sandwiches 12 slices good quality bacon Vegetable oil or lard for frying 8 bullhead catfish fillets 2 large tomatoes, sliced thinly 8 pieces of lettuce, or 4 cups shredded lettuce 5 tablespoons real mayonnaise 3 tablespoons fresh basil, chopped 1 clove garlic, minced finely 8 slices of your favourite sandwich bread Freshly cracked black pepper basil, garlic, and oregano

Directions 1. In a medium to large bowl, mix together the dry ingredients of the batter. Add the egg and beer and mix together until just incorporated. The batter should be quite thick.

2. Fry the bacon in a skillet or frying pan until crispy, set aside on paper towels to soak up the grease.

3. Using a wok, or a high-sided pot, pour in 2-3 inches (5-8cm) of the vegetable oil, then bring the oil to 350°F-375°F. 4. Dip the bullhead fillets, one at a time and holding it by the narrow tail side, in the batter, being sure that the entire fillet gets covered in it. After you dip the fillet in the batter, slowly drop it into the oil. Add another fillet in the same manner. Fry for 3-5 minutes, or until crispy and golden, then transfer to a wire rack over paper towels to drain. Repeat until the rest of the fillets are done, cooking them two at a time so as not to overcrowd the pan and cool the oil. Check the temperature in between each batch and adjust to keep it between 350 and 375°F. 5. While the fillets are cooling, toast the bread and prepare the tomatoes and lettuce.

6. Mix the mayo, basil, and garlic in a bowl.

7. Spread the sauce onto each slice of bread. On one of the slices of bread, lay down a few slices of tomatoes, 2 pieces of lettuce, 3 slices of bacon, and two pieces of fish. Sprinkle over some freshly cracked black pepper. Top with another slice of bread. Repeat with the other sandwiches.

8. Slice on the diagonal with a sharp knife and serve. Enjoy!

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

Scan this QR code for more recipes from Adam Berkelmans!

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SEEP LAKES RAINBOWS Come along with Brad Trumbo on the adventure of a lifetime to some remote lakes in Washington’s Scablands in search of wild rainbows.

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BY BRAD TRUMBO

TRACKING DOWN THE MEAL

The warm rays of the early March sun cast across my shoulders, combating the fifty-something degree water that encapsulated my lower body. The drag on my five-weight fly reel zinged against the heavy pressure of a desert rainbow making haste for the opposite end of the small lake. Among the shoreline reeds, red-winged blackbirds cackled and waterfowl bobbed. I was about land my first trout on the fly since fall, kicking off spring in the Central Washington scablands in grand fashion.

A brilliantly colored rainbow came to the net measuring somewhere around twenty-inches, taking into account the standard angler

estimation error of +/- two inches. Unable to resist the undulation of a marabou streamer, the fish wasted no time in tracking down the meal, slamming the fly on the run and spinning my float tube 180 degrees as the fight ensued. Quality fish with dashing rose lateral lines and fine black speckling are common among scablands lakes, owed to the productivity of the waters and the early spring warmup. But these lakes are characteristically uncommon, right down to their existence.

About 18,000 years ago, Ice Age floods ravaged the landscape as a glacier damming the Clark Fork River broke loose, spilling 3,000 square-mile SPRING 2022

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THE FISH WASTED NO TIME

Lake Missoula into eastern Washington. About 150 “coulees” or channels were carved in the area and sediment deposits define the present undulating terrain. Hundreds of lakes are scattered across the geography, but were dry desert pocks before the construction of the Bureau of Reclamation’s “Columbia Basin Project” – the primary feature being Grand Coulee Dam. Grand Coulee was constructed to draw water from the Columbia River, directing it south for irrigation through the scablands, and returning the water to the Columbia River in Pasco, Washington.

Presently, Grand Coulee provides

Chas shows off the first fish of they day from one of Washington’s Seep Lakes. irrigation water for approximately 671,000 acres, which coincidentally inundates the desert pocks as water flows through subterranean basalt formations. Therefore, Washington’s scablands lakes are termed the “seep lakes”.

Potholes State Park provides access to Potholes Reservoir and many small lakes at its head, while the Columbia National Wildlife Refuge to the south contains many more oases.

Many of the Refuge’s secluded seep lakes are invisible from the plateaus until you find yourself peering over a cliff wall at the water below, often outlined by thick cattails and invasive phragmites.

This particular March morning, my trail wound through a landscape of conflicting ecosystems where old growth sagebrush ended abruptly at the edges of numerous lakes, some of which were too shallow to hold fish, while others held bass, sunfish, and carp. Pheasant were nesting among the bulrush on muddy pond margins and mule deer cast sidelong glances from the finger coulees and plateau perches.

The surface of my destination lake dimpled with rising trout feeding heavily on hatching midges. If you’ve ever

Effective flies for the seep lakes include the laser jig streamer (top), green caddis (middle left), orange scud (center), callibaetis nymph (middle right), articulating egg-sucking leech (bottom left), and an oversized caddis (bottom right).

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fished midges for picky trout, you understand my simultaneous confidence boost and crush. Midges come in a staggering diversity of sizes and colors from millimeters to centimeters long, and make utter fanatics of the trout that feed on them. By this, I mean trout of all species that key in on midges know the target midge profile down to antennae length and scrutinize imitations to the minutia of detail. I so rarely match a midge hatch that I strip streamers almost exclusively on desert lakes, but a skilled midge fisherman can stack the catch count well into the double digits on a good day.

Releasing my rainbow, I took note of the water depth and weed beds in the narrow arm of the lake. Dropping streamers on a sinking line means being aware of the terrain below the surface.

A full sinking line is often important because the seep lakes can be quite deep, and so can the trout. Full sinking line requires a faster retrieve in shallow water, where an intermediate sinking line can give you more versatility, but cannot always drop into the depths where fish willing to chase a streamer often reside.

The water was clear enough to spy trout cruising the shoreline and sparse vegetation down to about 15 feet.

Early mornings when the sun is still low on the horizon, casting against the shore either perpendicular to or at about a forty-five-degree angle and stripping into the deep is a productive strategy, and my next rainbow was quick to take advantage of the taunting bugger-like streamer as it cruised by.

Another fish with thick shoulders darted for the depths, again spinning my float tube, leaving me kicking to stay near the shore. A brazen male red-winged blackbird swooped onto perch above my head. The phragmite stem bent down close to the water under his weight as he puffed out his blood-red shoulder plumage and called boisterously, attempting to impress the ladies. Mesmerized by the

blackbird’s show, I nearly forgot that I was fighting a sizeable rainbow, but a strong run triggered me to tighten my grip on the rod and coax the speckled beauty to the net.

Upon releasing the fish, I decided to park just off shore. Casting, sinking, and stripping the little streamer produced throughout the morning until the sun angle steepened, pushing fish deeper. A move offshore and fishing deeper was necessary, but the fish became picky, requiring creativity to entice a strike. Often, simply switching to a bigger or smaller fly and slightly different pattern can be the ticket, but this particular SPRING 2022

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day the fish required an atypical pattern and presentation – something I call “streamer nymphing”.

Upon slipping an adjustable float up the leader, I followed up with a size-ten marabou and laser-dubbed streamer tied on a small jig hook with a ninety-degree bend at the eye.

The jig hook configuration sinks and holds

the streamer properly horizontal while the float ungulates the streamer with a little surface water wave action. Lazy and otherwise belli

gerent trout often succumb to the easy meal wiggling in their face. The only difficulty with this set up is casting as the float needs to be placed as much as twelve to fifteen feet above the fly. Traditional thread bobber stops can be used to allow the small float free movement on the leader with less casting interference.

A swift roll cast got the fly off the water, allowing me to work it out a little longer with a few false-casts. Landing the fly along a weed bed edge, I sat in wait, attempting to photograph the myriad avian species in their vivacious spring glory. Before long, the float sank with a pop similar to when fishing a true nymph, but upon setting the hook, I found the fish had already moved a considerable distance toward me, putting slack in the line and leading to a missed set. Another difficulty with this fly method. The next fish came swift and easy as it was moving away as it grabbed the fly, allowing the hook to land in the corner of the mouth. Another solid rainbow, making the day’s average around fifteen inches.

Callibaetis nymph and dry fly patterns commonly work on the seep lakes, as well as most brown or black wooly bugger or leech streamer patterns, but when the fish have lock-jaw, I look for the unusual fly. Scuds can be highly effective, appearing like little shrimp. At times, a big scud popped like a streamer works extremely well. Similarly, I’ve used massive green caddis nymphs with a big black bead head, again popping them like streamers to tempt the lazy or finicky fish.

When all else fails, my buddy Chas fishes a “booby fly” the shape of a callibaetis nymph, but sporting gaudy colors and a foam thorax. Striping or sinking them under a float with a split shot about fifteen inches above the fly works mystifyingly well. It seems even trout crave something new on occasion.

As the sun slipped into the mid-afternoon position, the fish lost interest in feeding. I hiked out to the tune of valley quail and mallards while the cork in my left hand reminded me of the tug of feisty fish and buzzing drag. I do

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not play the numbers game when considering the day’s successes, but this particular day left me wondering just how many fish I actually landed, let alone missed. It was hard to believe the general Washington trout season opener was still months away.

Brad lives in southeast Washington State with his wife Ali and pack of Llewellin setters on a small homestead. He serves the public as a fish and wildlife biologist and active Pheasants Forever life member. His free time is devoted to habitat, the pursuit of fin and feather, and writing about his outdoor passions.

Scan this QR Code to read more of Brad’s work!

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The Ghosts of the Swamp

BY JUSTIN TOWNSEND

I found myself in a small town in the middle of the Ocala National Forest because a few months prior I had drawn a Spring Osceola Turkey tag. It was my last year in Florida, and I was set on hunting the ever-elusive bird. Osceola turkeys (Meleagris gallopavo osceolaare) are a subspecies of the wild turkey (Meleagris gallopavo) and found nowhere else in the world but Florida.

The turkey gets its name from Osceola, former leader and warrior of the Seminoles. The Seminole tribe was one of the few tribes to never surrender to the U.S. Government, silently using the Florida swamps and landscape to evade capture, much like the Osceola turkey. Cu-

rrently, populations are estimated to be around 100,000 birds spread across Central and Southern Florida. This small population maintains itself by staying mostly geographically isolated and being fairly silent. The few times I had hunted them, I only heard a couple of gobbles, if any.

It is a stretch to say that I am a turkey hunter. I have never shot a turkey and only gone turkey hunting a handful of times. Craig, on the other hand, is a turkey slaying master, growing up hunting Easterns with his father on the East Coast.

In talking to him about turkey hunting you will soon learn his passion for chasing gobblers. Craig owns Goliath Charters in the Florida Keys. He and I

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were filming Backcountry Fishing in the Florida Keys a couple of weeks prior. I really enjoyed hanging out with him, so I asked him to come along for the adventure.

The bell above the door jingled as Craig pushed the door open in front of me, and we walked into the diner. I surveyed the room for an open table across the awkward gaze of locals wondering who the camo clad out-of-towners could be. In all the rural diners I have visited across the country the gaze never changes. They look up from their meals and wonder, “what are these guys doing?”

We were at the diner on our midday break because we had spent our first

Looking to fish the Florida keys? Scan this QR code and get in touch with Capt. Craig Clopper!

“The turkey gets its name from Osceola, former leader and warrior of the Seminoles, one of the few tribes to never surrender” morning surveying a piece of land I had e-scouted.

Most of the terrain is flat with slightly rolling hills, so we used mountain bikes to travel quickly down sand trails and off highway vehicle trails. The bikes allowed us to move silently, stop to call, as well as survey the area for roosts and other signs of birds.

Using the bicycles allowed us to cover three times the distance in half the time. Be mindful of terrain when thinking of what type of bicycle to use. I have grown fond of my fat tire bike. The fat tire bike easily overcame sand, rocks, mud, and most other terrain found in Florida. A skinner tire bike would sink in sand or mud, forcing me to walk it around obstacles. I still use a manual bike because of the ever-changing regulations with e-bikes and motor assisted bikes. You can’t go wrong with leg power. Add some saddle bags, lights, and even an ATV gun rack and you are off to the races.

We located a table near the center of the room and started in that direction

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Old growth oak, palms, and tall pines show that this place was spared from logging, an undisturbed sanctuary.

when a man seated near the door caught Craig’s gaze. “What are y’all hunting?,” He asked. Craig smiled and said, “Turkeys, do you know where we can find any?” The man returned the smile and told us to go to the end of town, make a right, and then drive about a mile, and make another right to go down a dirt road. “Head towards the river. They like water,” he said.

We turned onto the last dirt road, jumped on the bikes, and pedaled about 2 miles down this two track, bordered by tall pines and a mixture of shorter cabbage palms. Old growth oaks covered with Spanish moss hung over the road. This felt like turkey country.

We came to a T on the road with a small meadow naturally formed by the intersection. There in the sand, laid a fresh turkey track, left untouched by the rain overnight. A turkey had visited this spot earlier in the day!

An hour before sunrise, the next day, we pedaled

2 miles down to the intersection. We silently set up our blind, using palm fronds, logs, and any brush to conceal our position. We placed one decoy at the intersection and waited. Just moments before sunrise we heard a gobble. Craig returned a call with just silence as a response, but there was hope.

An afternoon storm rolled in as we listened to the rain hit our camo tarp.

Suddenly, thunder clasped loudly overhead and startled both of us. Adding to the excitement, a turkey flew from high over my right shoulder and landed in view just 20 yards from our blind. I slowly raised my shotgun and steadied the bead on the bird. No go. A hen stood there examining our decoy with a quick peck and strike. We waited and watched for the tom we needed to emerge, but he never did. The hen slipped quietly back into the cabbage palms and was gone.

Our next day played out the same. A gobble in the

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morning and a gobble in the evening, but nothing more. We used those gobbles and a combination of tracks to pinpoint the assumed location of the roost and set up nearby on our last morning. The wake-up gobble happened as predicted. I clucked back in my broken turkey speak and the tom responded, a first for me! I sat and waited, but nothing emerged.

Craig was closer to the tree with his bow, so I never knew if he shot.

I later met up with Craig at the rendezvous point, and he retold his version of the morning as we pedaled toward the cars. After the gobble, he saw two turkeys moving through the brush at 60 yards, but they never got closer or clear enough for a shot. He heard me cluck and heard the response but never saw the ghosts again. They forever returned to the safety of their swamp, evading capture once more.

Justin (Choctaw) is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL. Scan this QR Code to read more of Justin’s work!

Turkey Kiev

BY JUSTIN TOWNSEND

“I will admit that this recipe is over the top, but you will not regret it”

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This recipe is based off of a chicken dish called Chicken Kiev or kotłeta de-voljaj po-kyjivśky. Chicken Kiev is popular throughout much of Eastern Europe and has been for some time. One of the most common renditions of this dish’s origin story traces its roots back to the cafe in the Continental Hotel in Kiev, Ukraine at the beginning of the 20th century. The cafe was located in the basement of the Continental Hotel and was a very trendy eatery frequented by artists, writers, and musicians. The cuisine of the restaurant was very famous.

The origin story goes. “Once a very important dignitary arrived in Kyiv from St. Petersburg. Stopping at the Continental, he went to a restaurant for a bite to eat. The maitre d’ said to him so politely: “Your Excellency, I recommend the cutlets invented by our cook. They are very tasty.” His Excellency muttered condescendingly: “Go ahead.” Having received the order, the quick-witted cook immediately called the dish he invented: “rolled cutlets in Kiev”. Chicken breast, rolled up in the form of a pie, inside a piece of frozen butter, rolled in breadcrumbs, deep-fried. They ate this cutlet with their hands.” So born was the dish Chicken Kiev. I will admit that this recipe is over the top, but you will not regret it.

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Ingredients 8 tbsp salted butter (1 stick), softened 2 tsp minced fresh parsley 2 garlic cloves, minced 2 tsp minced fresh chives 2 turkey breasts, tenders removed 1 tsp black pepper, divided 2 tsp kosher salt, divided ½ cup all purpose flour 2 cups of panko crumbs 2 eggs 1 tbsp water 1 tsp spicy mustard Oil for frying

Your turkey kiev should look something like this by step eight of the recipe.

Directions 1. In a medium bowl, combine the salted butter, parsley, garlic, and chives. Mix well.

2. Lay out approximately 16 inches of waxed paper and dab the butter lengthways in the middle of the wax paper. Roll the paper to form the butter into a quarter sized roll, about 12 inches in length. Twist the ends of the wax paper and place in the freezer for 6-8 hours, until frozen hard. I froze overnight and into the next afternoon.

3. Once the butter is frozen, remove the butter from the freezer and divide into quarters. Return to the freezer.

4. Place the turkey breasts on the cutting board and cut in half along the tendon as evenly as possible. One half on each breast will be slightly larger than the other. That’s okay 5. Lay one sheet of plastic wrap down on the counter. Place one half of a turkey breast on the plastic wrap. Cover with an additional piece of plastic wrap.

6. Pound the breast with the meat mallet, working from the center outward. You want the meat to be approximately ¼-½ of an inch thick. Try not to pound any holes in the meat.

7. Place another piece of plastic wrap on the counter and lay the pounded turkey breast piece in the center. Season with ¼ tsp of black pepper and ½ tsp of salt.

8. Place a butter roll quarter in the center and fold the meat tightly over the butter, overlapping slightly. Fold the plastic wrap over the meat roll. Twist the ends of the meat roll until it forms a tight cylinder of meat wrapped around butter. (see photo) 9. Place the meat roll in the freezer and complete steps 5-8 on all the other pieces of meat.

10. Allow the meat rolls to freeze for 30-40 minutes until the meat is firm yet squishy.

11. While waiting, preheat the oven to 350 degrees.

12. Add a medium pot to the stove, add oil, and begin heating to 375 degrees.

13. Using three bowls, add the flour to one, eggs to one, and panko to one. They need to be large enough to accommodate the meat rolls.

14. Add the water and mustard to the eggs and whisk well.

15. Once the oil is at 375 degrees, remove a meat rolls from the freezer once they are slightly frozen. I recommend working with just one at a time.

16. Remove the plastic wrap from one meat roll and dredge in the flour, coating all sides and both ends. Next, roll it in the egg wash then firmly roll it in panko.

17. Gently add the coated meat roll to the oil, rolling carefully, and allowing to brown for 1-2 minutes. Once the meat roll is browned, then carefully remove from the oil and place on a baking sheet. Try to place it seam side up to prevent later butter leakage.

18. Complete steps 15-17 with the other three meat rolls.

19. Once browned, place all four meat rolls into the oven and cook for 10-15 minutes.

Cook to 165 degrees, but be careful inserting the probe. You do not want to puncture into the butter or it will leak.

20. Once cooked to temperature, remove from the oven and serve immediately.

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On Frostbite, Viagra, and Great Lakes Steelhead

BY BENJAMIN BURGHOLZER

Managing Editor, Benjamin Burgholzer, takes us to the Great Lakes region in this how-to article for steelheaders of all experience levels.

Great Lakes steelheaders are a different breed. When everyone else is hanging up their rods and retiring to their fly tying desks, they’re just getting started. While fishing a popular Lake Ontario tributary, I once met a 20-something year old man who told me he takes Viagra when the temperature reaches close to zero to increase his circulation so he can stay out and fish longer. This was the solution he had came up with after his doctor told him he would start losing some toes if he got frostbite even one more time.

Although this is likely a good way to deter other fishermen, I’m not sure I would recommend this particular piece of advise, so I spoke with a few guides in the area, Tailwater Lodge and Down River Guide Service on the Salmon River, New York, and Steelhead Alley Outfitters off Lake Erie to put together a collection of both tried and true and some more unusual ways to get steelhead on the fly to the net, along with what you’ll need to bring to be able to stay out there until they do.

Bring the Right Gear Even in early spring, temperatures can still be pretty damn cold on the Great Lakes. Warming-up-to-zerodegrees cold some days. You need to have a solid layering system figured out, or you’re going to be back at the truck before the sun comes up. You’ll need good merino wool layers that wick away moisture, a down jacket, a waterproof and windproof shell, waterproof gloves, a warm hat, and thick waders.

Find a good pair of waterproof glittens or fingerless gloves, so you can still use your fingers when you need

to. If you can, pick up a one piece layering system to help trap body heat in and stay comfortable on the river even as the temperatures continue to dip. Bring something warm in a thermos or a Jetboil-like stove to warm yourself some lunch. Oh, and those refillable pocket handwarmers Zippo makes are a godsend.

When fishing the Great Lakes, be prepared to get stuck somewhere for at least a night. Lake effect snow can be incredibly unpredictable.

The extended forecast may have clear skies when you’re driving up, and you might be snowed in by the time you get there. Make sure you have an emergency blanket, some food, and a shovel, just in case.

A Few Degrees Matters Some of my best days steelheading have been when the temperature warmed up even a few degrees, and a warmup of ten degrees or more can really set the fish off. On days like these, I have done well dead drifting or swinging stonefly patterns with rubber legs and copper johns.

For whatever reason, when its very cold, blue or bright green stonefly or egg patterns seem to work better. To combat frozen guides, I’ve found that cooking spray works much better than anything I’ve bought in a fly shop.

Don’t forget to keep your reel out of the water; frozen reels and big fish don’t mix – a lesson many of us have learned the hard way.

Expect the Fish to Sleep In, but Other Fisherman Not To There are Great Lakes tributaries that remain damn crowded just about year round. As with any outdoor pursuit, the further away you get from the

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truck, the less likely you are to run into people. If you’re fine with walking, feel free to hit the water later than you usually would other times of the year. Many days, the fishing doesn’t start to heat up until the sun hits the water a little bit. That half a degree water temperature difference can turn the fish on and off just as quickly, so be ready and fish hard when it does.

Fish the Right Locations Typically in late winter steelhead are going to be found in the slow and deep parts of rivers where they can expend the least amount of energy to get their meals. Because of this, the guides at Steelhead Alley Outfitters recommended not being afraid to try a bigger fly or a baitfish pattern. On days when those locations aren’t producing, they recommended fishing smaller, overlooked streams that haven’t completely frozen over, or fishing pockets along the lakeshore that stay open from river flows or winds that have pushed ice to the Canadian side.

In early spring, steelhead will move out of these areas and into small tributaries and feeder streams to spawn before returning back to the lake.

Once the fish have spawned, these fish, known as dropbacks, can be particularly aggressive and fun to catch.

If you’re able to time it right, this will be the best steelheading you’ll have until next November.

The Right Setup You need to get down deep. If you are throwing flies under an indicator, use weighted nymphs or flies, or add weight to your line. If you are not using an indicator and will be swinging flies, throw a

sink tip or a skagit line. Whatever you’re setup is, its important for you to be able to get down deep into the water column where the fish are much more likely to be.

If you know you’re getting deep enough and are confident a pool holds fish, don’t be afraid to drop down to lightweight tippet, even 5x. You may break off the fish, but at least it gives you some data to work with.

The Right Flies Someone once told me to never forget that steelhead are in these rivers to eat eggs and spawn. The most productive flies are mostly simple egg, sucker spawn imitations, beads, and nymph patterns.

According to Matt Ertzinger of Tailwater Lodge, jig head patterns are growing in popularity for steelhead due to their ability to get down deep and float a bit off the bottom.

Once they’ve spawned and begin to drop back, the fish will be much more spread out in the river but congregate in deep pools chasing bait and smolt. This is prime time to start swinging large flies. Nick Zebrowski, the owner of Down River Guide Service, says anything that looks like bait works well, including a Malina Rainbow Spey, sculpin patterns, and any kind of intruder.

Pictured, above the skull of a fall-run salmon covered in snow and some tools of the trade.

The Silver Bullet I asked both guides about if they think there’s a silver bullet for these late winter fish. Matt Ertzinger from Tailwater Lodge had this to say, “Everybody wants a silver bullet, but there honestly isn’t one. Fish the things you know work and stay out there, and you’ll get into fish. The stuff Fish Handling that’s tried and true is tried and Fish and freezing temperatures do true for good reason.” not mix well together. If you are into catch and release, you need Patrick Robinson’s of Steelhead to keep them in the water, which Alley Outfitters response was is another reason to have good, similar. He said, “Don’t be afraid waterproof gloves. If you pull to turn back the clock to some of them out of the water at extreme those old conventional methods low temperatures, delicate parts of we all cut our teeth on. Even a fish like their gills or their eyes floating flies on conventional can freeze very quickly. Dragging tackle between slush on a noodfish out of the water and into a le rod can yield some great fish snowbank is also likely to hurt or and can be a valuable learning even kill the fish. They may swim experience for any angler.” off strong, but that is not always a good indicator that they’ll live.

It’s a special thing to be able to Everyone loves a good hero shot, fly fish for big fish year round, a but keep ‘em wet when the temps thing that many people simply are well below freezing. don’t get. Overall, layer up and

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enjoy the endurance contest that is steelheading, try not to lose any fingers or toes, and if you can, leave the Viagra at home.

Benjamin Burgholzer is an enthusiast of wild foods and wild places, a part-time professor, small business owner, freelance writer, and the managing editor of Harvesting Nature. A novice backpack hunter and seasoned fly fisherman, when he is not working or writing, he spends as much time as possible in the mountains of Oregon.

Scan this QR Code to read more of Benjamin’s work!

Venison Lomo Saltado

BY ARA ZADA

“I can assure you this is one of the best Peruvian dishes you can eat.”

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French Fries in a stir fry? I don’t know about that… I can assure you this is one of the best Peruvian dishes you can eat. It’s very quick and easy. You will probably find yourself saving french fries from your next dinner outing just to make this dish later. It works really well even if the fries have been left in the fridge overnight. The fries are very similar to putting potatoes in a stew and really bring this dish together. You will also need Aji Amarillo paste which is just yellow pepper paste. If you having a hard time finding it you can always substitute with a different yellow pepper or any pepper for that matter. I’ve even made this with sliced jalapeños and it comes out great!

Ingredients

1.5 lb Venison backstrap or loin 1 red onion, sliced 2 tomatoes, sliced 3 cloves garlic, sliced 1 tablespoon Aji Amarillo paste 3 oz soy sauce 1 oz white vinegar 1 lb french fries, cooked 2 tablespoons cilantro, chopped salt and pepper, to taste

Directions

1. Season the venison back strap with salt and pepper.

In a large cast iron skillet or heavy bottom pan over high heat. Add a little touch of oil and sear the venison back strap on all sides. 30 -45 second each side to form a nice crust. You don’t want to fully cook it here. Remove the strap from the pan and set it aside to rest 2. Turn the skillet down to medium high heat and add in the onions, sauce for 2-3 min. Add in the tomatoes, garlic and Aji Amarillo paste. Saute for 2-3 min. Then add in the soy sauce, white vinegar and turn down the heat to medium-low.

3. Slice the venison back strap into 1/4” thick slices. It should be nice and rare to med-rare inside.

4. Add the sliced venison and french fries to the pan and toss together, cook it for an additional 2-3 min and finish it with cilantro. Serve it over a bed of white rice and enjoy!

Born and raised in Los Angeles Ara Zada is a chef, author, TV personality, food stylist and avid bow hunter. He has worked with Outdoor News, PBS, Food Network, ABC, CBS, NBC, TNT, Jaime Oliver Food Foundation and a range of others. His first cookbook ‘Lavash’ was released Oct. 2019.

Scan this QR code for more recipes from Ara Zada!

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Wildlife Crossings

BY COLLIN GRUIN

Pictured above is a wildlife bridge in Banff National Park, Canada.

Source: Wikimedia Commons.

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One of the more creative methods to improve wildlife conservation in an age of urbanization is the wildlife crossing. Sometimes referred to as wildlife bridges, animal crossings, or wildlife corridors, these constructed pathways over high-traffic roads and highways not only protect wildlife from vehicle collisions, but mutually protect drivers as well. First built in the 1950s in France, many European countries have utilized wildlife bridges and crossings to reduce the amount of animal-vehicle collisions, while Canada and the United States have caught on for almost four decades now.

Although a deer might only be a couple hundred pounds at the most, hitting one at 70 or more miles per hour essentially turns that animal into a projectile hitting your bumper, windshield, or the driver. In 2018, data from the Road Ecology Center at UC Davis showed that over 7,000 vehicle accidents per year involved large animals such as deer1. Sure, California is one of the most heavily populated states and has more than a few densely populated areas. Even Oregon, a far less densely populated region than most of California, experiences anywhere from two to ten or more deer or elk related collisions at multiple points along arterial routes2. In fact, it happens so often, there are multiple Facebook groups where people will report recent roadkill to take advantage of Oregon’s roadkill salvage permit program.

Enter the wildlife crossing concept. Since 1996, 48 wildlife crossing structures have been built between Banff and Yoho National Parks in Alberta, Canada1. As a result, wildlife-related collisions in the two parks have reduced by 80% with deer and elk along seeing a 96% reduction. Whether you are just an animal lover, taking care of your car and health, or a hunter, these metrics are all around better for you. Moreover, dedicated crossings provide a ripe opportunity to gather imagery, footage, and data regarding the health of various species in the region

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DISCLAIMER: This product is for informational purposes and may not be suitable for legal, engineering, or surveying purposes. Users of this product should review and consult the primary data sources to determine the usability of the information. Conclusions drawn from this information are the responsibility of the user.

Produced by ODOT - GIS Unit (503) 986-3154 - JUNE 2017

Oregon Deer an Elk Collision Density 2010-2016

Source: https://www.oregon.gov/odot/GeoEnvironmental/Documents/ DeerandElkCollisions_OregonOverview.pdf as they pass through a choke point, while connecting areas of critical habitat to promote healthy breeding and genetic diversity within species2.

A drawback to wildlife crossings is the cost. Los Angeles is preparing to build the largest wildlife crossing in history with a nearly one-acre overpass totaling $97 million3. It can be difficult to fathom the gain from such an enormous price tag, but as other countries with diverse ecological biomes hop on the wildlife crossing bandwagon the benefits are apparent. In India, nine crossings have contributed to tiger conservation in the country, while rope bridges in Costa Rica erase the deadly barriers of roads for sloths and monkeys1. Lastly, although the cost is high, it pales in comparison to the over $1 billion in repair costs to vehicles in California from 2015 to 20182.

As the great Aldo Leopold once said, “A thing is right when it tends to preserve the integrity, stability, and beauty of the biotic community. It is wrong when it tends otherwise.” Although costly, wildlife crossings are a proven method to improve wildlife conservation efforts in the face of everSPRING 2022

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sprawling human presence.

As hunters and conservationists, it is in our best interest to support initiatives like this for the welfare of our natural world. One might see a trove of roadkill deer along a highway and think the population is healthy, but imagine if those deer were still out in the woods in the fall.

Collin is a novice hunter and angler who is quickly becoming more seasoned each year. His newest journey will take him to the Pacific NW where he will continue to grow his passion for the outdoors whilst learning to hunt and fish in new country. He is also the social media manager for Harvesting Nature.

Scan this QR code to read more from Collin!

Spring Bear Basics

BY BENJAMIN BURGHOLZER

Spring bear hunting has grown in popularity by quite a bit in recent years. In my state of Oregon, participation has increased substantially in the last few years, quickly transitioning from essentially an OTC tag to a limited draw, and it’s easy to see why. It’s the first big game hunt of the year, it’s pretty damn fun, and you can be rewarded with some of the best-tasting meat you can get. But starting out, spring bear hunting can be a little intimating, so here’s a guide that will get you started planning your first spring bear trip.

Which States Offer Spring Bear?

Currently, there are nine states that offer spring bear hunting opportunities: Idaho, Montana, Wyoming, Oregon, Washington (most years, but the hunt was canceled for 2022), Utah, Arizona, Alaska, and Maine (on certain tribal lands only). Out of these

states, four allow hunting over bait: Alaska, Idaho, Wyoming, and Maine. The rest do not allow hunting over bait, which offers an exciting challenge more on par with hunting other big game species in the West.

When and how to buy a tag in each state is dependent on whether you are a resident or a nonresident and if the tag is OTC or controlled. These regulations vary by each state, so be sure to do your homework on when to put in for the tag.

Be Extra Prepared Spring weather in the mountains can be particularly unforgiving, and it is essential that you’re prepared for a little bit of everything, especially if you’re hunting at elevation.

The weather can be 75 degrees and sunny one day and sleeting the next, so be sure to bring plenty of rain gear, the appropriate amount of layers, and a good pair HARVESTING NATURE

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of boots. Depending on the state, you need to be aware of snow-pack conditions as well as the possibility of there being a lot more water in all the rivers and streams than you’re used to in the fall. Last spring, Justin brought a lightweight tarp with us during our bear hunt, and it was very advantageous for the spring Oregon rain. It’s always important to be prepared, but its even more important this time of year.

Timing In some areas, the hunting season may open at or around the time the bears are still waking up from hibernation. In most Western states, bears will begin to emerge from their dens while there is still snowpack on the ground in early to mid April and become more active as the month progresses. Typically, boars emerge from their dens first, which is worth noting because in many states you can-

not shoot a sow if she has cubs. Depending on where you are in the country, rut activity will begin mid to late May and continue into June. You will likely see more bear movement during this time than earlier in the month.

Where to Look Much like hunting any other animal, food and water sources are essential to finding bears.

Although you would think bears would emerge from their dens ravenous and looking for a large meal in the form of your favorite ungulate, early season bears revive themselves

with mostly a diet of grass and other available vegetation. This makes young reprod and slopes that get plenty of sun where vegetation is likely to grow first that are near a water source is a great place to glass. Later in the season, berries are a prime food source. Predator calls can also be extremely effective this time of year, but check your state’s regulations on whether or not you can use electronic calls.

Bears are also more or less constantly on the move, much more so than ungulates who may come out to feed HARVESTING NATURE

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and stay in a small general region while feeding unless harassed.

Be prepared to move quickly to get into a shooting position. As always, be prepared to do plenty of hiking and plenty of glassing.

Overall, spring bear hunting is a great way to shake off the winter blues and get out there and go hunting. If you do head out, stay safe, shoot straight, and have fun on the first big game hunt of the year.

Scan this QR Code to read more of Benjamin’s work!

Moose Carpaccio with Sweet Gale Aioli

by Lori McCarthy

“This dish is usually made as soon as the moose shows up home or better yet in the woods”

This dish is usually made as soon as the moose shows up home or, better yet, in the woods. It’s another dish Dad won’t go handy to, as he’s pretty old school when it comes to cooking Moose; he would say, “it’s still callin’.” I laugh every time he says this. He’s referring to how I like my meat too rare for his taste. He means that it’s so raw the moose may as well be still in the woods calling out. My dad is quite a character and enjoys his meals very traditional. If you’ve been meaning to give carppacio a try, this is the recipe to do it with.

Ingredients 1 piece moose tenderloin (2–3 inches thick, 6–8 inches long) Salt and pepper 4 tbsp butter 2 tsp canola oil 1 egg yolk 1 tsp sweet gale (rosemary can be substituted) 2 tsp white vinegar ½ tsp Dijon mustard ¼ cup sunflower oil ½ clove garlic Directions 1. To prepare the meat, season well with salt and pepper on all sides.

2. Heat a heavy bottomed frying pan to medium-high heat. Add the butter and oil. Add the meat right away.

3. Give the moose a quick sear, rolling it around to sear all edges. This should only take 2 to 3 minutes in total.

4. Place the moose on a plate and put it in the freezer for about 1 hour to stiffen up so that it can be thinly sliced.

5. While the meat is chilling, prepare the aioli. Place the egg yolk, sweet gale, vinegar, garlic, mustard, and a pinch of salt and pepper in a countertop blender (or use a container and a hand blender).

6. Slowly add the oil in a steady stream while the blender is running. Stop the blender when you have the desired consistency. You should end up with a runny, creamy, dressing-like consistency (not as thick as mayonnaise). As a side note, leftover aioli makes an excellent salad dressing.

7. To plate, remove the meat from the freezer and slice thinly. Lay the meat flat on a plate and drizzle with the aioli and a little olive oil. Finish with a sprinkle of salt and freshly ground pepper. I love to add a few bitter berries, such as black or red currants, thinly sliced. I add whole leaves of sheep and wood sorrel, but sliced radicchio or fresh lemon balm can be used as well. 8.

8. Top with any edible flowers you have available, plus a few pickled mushrooms.

Lori McCarthy is an innovative chef, forager, hunter, educator , and enthusiastic outdoorsperson from Newfoundland, Canada. The provinces culture is based on the values of resourcefulness and working with what the land provides. But Lori has made it her life, becoming a leader and advocate in a back to the land approach where traditional food culture is central. She’s committed to keeping the wild game and foods of this province on our plates for generations to come, and passing on the pride she learned at her own mother’s knee to her own children who will inherit this islands abundant bounty.

Scan this QR code for more recipes from Lori McCarthy!

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SPRING IS IN THE AIR

BY AARON AGOSTO

Aaron lives in Montana’s Flathead valley. When he’s not fishing, he works as a photographer, focusing on fly fishing, hunting, conservation and documentary storytelling.

Scan this QR code to see more work from Aaron!

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“Winter here is stubborn, persistent, always lingering in some way or another. Like the last guest at a house party, the snow hangs on to the bitter end. Early spring mornings are for coffee and relaxing by the river. Dawn patrol fishing missions can wait for now.”

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“Spring moves slowly, sometimes you’d still think it was winter.

Walks along the river help shake out the cabin fever for us and the dog, even when the rain turns to snow, and back to rain again.”

“Turkey calling, it’s a language I still haven’t been able to quite figure out. I sit in the woods, and I try. Sometimes birds talk back, most times they don’t. I try a few times but the river always seems to pull me away.”

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“Subtle hints make themselves known. A touch of green grass just below the surface of the melt-fed river, the first willow buds swelling in the rain.”

“The dog and I walk our rounds every morning in our back woods in Northwest Montana. Poking under logs, looking in little dappled patches of sunlight until they show up. I’m patient at first, marking each morel’s location in my mind, waiting until I know I can gather enough to make a meal.”

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“The first campfires of the season and old friends from far away. It’s good to see both and even better to have them together.”

PUT TOGETHER WITH NEXTyou place above...

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“Spring fishing seems to reward laziness.

There’s no need to worry about predawn starts, no worrying about getting into the woods before the turkeys leave their roosts. Waiting for the late morning sun to warm the water seems to pay off best.”

“Golden hour lasts damn near all day sometimes.

The signs of spring aren’t so subtle now. Lupine ERSPRING UTAN G2022 NITSEVRAH showers the hills in violet, and deer sport freshly - 9-4 - 49 grown antlers flocked in velvet.”

Elevate Your Game

Get perfect results every time by cooking to temperature and using Thermapen ® ONE. HARVESTING NATURE

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thermoworks.com

Wild Edibles

By Adam Berkelmans

I’m generally pretty dubious when the newest “superfood” is announced. Kale! Wheatgrass!

Goji berries! Hemp seeds! Most serious dietitians and nutrition scientists contend that a superfood is nothing but a promotional buzz word used by companies to sell products.

Television doctors and miracle-cure book authors are likely out there right now, searching for the next big exotic ingredient that will solve all of our problems… for only five easy payments of $39.99, that is.

I happen to know of a real superfood that doesn’t actually cost a penny. This isn’t a superfood in the traditional health sense, though it does happen to be chock full of vitamins, minerals, and phytochemicals. This is a superfood in the sense that it is everywhere and it can do anything.

I’m talking about the humble common dandelion (Taraxacum officinale), which can be found growing across pretty much all of the temperate regions of the world, from the SPRING 2022

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Americas, to Europe, to the Middle East, to Asia, parts of Africa, and even Australia and New Zealand.

We’ve all seen it growing in our backyards, school fields, golf courses, construction sites, baseball diamonds, and pretty much anywhere else the soil has ever been disturbed. A tenacious plant, the dandelion can take hold in the barest hint of soil and will spread rapidly with windborne seeds.

Because of this, we’ve come to know it as a

“European settlers originally brought the dandelion with them to the Americas to be used for food and medicine.”

pernicious weed and tend to wage chemical and physical warfare on it year after year. That wasn’t always the case though.

European settlers originally brought the dandelion with them to the Americas, to be grown in gardens and used for food and medicine.

Somewhere along the line, that was forgotten and perfect green lawns became more important than homegrown healthy food.

Times are changing again however; food prices are soaring, supply chains are breaking down, and harvesting wild food is becoming more popular with each passing year.

It’s time to bring the dandelion back to its original glory – it’s time to put dandelion back in the spotlight where it belongs.

The best part is, pretty much everyone knows what a dandelion looks like. This makes it a HARVESTING NATURE

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Chances are, these nutritious and delicious greens are right in your backyard as we speak.

prising individual will come up with a recipe for them at some point.

There are also many medicinal qualities to dandelion that I won’t be covering here, but are worth doing some online reading about.

great place to start if you’ve been thinking about getting into foraging for wild edibles.

There are no poisonous lookalikes and all parts of the dandelion are edible.

sprouts, or pickled like capers

• Green leaves can be harvested in the spring and used for salads raw

• Long stems can be blanched and eaten like noodles

• Leaves can also be sautéed, braised, stir fried, deep fried as fritters, steamed, boiled, pickled, or baked in casseroles

• Young roots can be peeled and cooked like carrots

• Yellow flowers can be turned into syrups, jams, jellies, flavoured vinegars, and even wine

• Flower petals can Here are just a few ways also be steeped for tea, you can use dandelion eaten raw in salads, or in the kitchen: fried as fritters

• Whole rosettes can be sautéed like baby bok choy • Young unopened buds can be steamed like small Brussels

• Older roots can be roasted and ground for a coffee additive or substitute The only part of the plant that you can’t really eat is the mature fluffy seed head, though I’m sure some enterSPRING 2022

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Perhaps my very favourite way to eat dandelions is by making a dandelion salade Lyonnaise, using fresh leaves in the spring. Springtime is when the leaves are at their least bitter and is the only time I tend to eat them raw.

You’ll want to find new dandelions with tender leaves that haven’t flowered yet in a place that you’re sure doesn’t get treated with pesticides or affected by pet waste (in other words, don’t go picking dandelions downtown or in dog parks!).

Gather about 2 to 3 cups of leaves per person, bring them home, and wash them very well in cold water as wild greens can get quite gritty. Dry them off and they’ll be ready for salad. I recommend starting out with my salade Lyonnaise, whose ingredients help tame the mild bitterness of spring dandelion leaves, while accentuating their delicious flavour.

Dandelion Salade Lyonnaise

By Adam Berkelmans

Put what you’ve just learned to good use with this delicious yet simple recipe!

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Ingredients

1 teaspoon vegetable oil 5 slices of bacon 1 clove of garlic, peeled 1 slice of bread 2 eggs 1 large or 2 small shallots, minced 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 teaspoon white sugar Kosher salt and black pepper 2 tablespoons olive oil 1 tablespoon bacon fat 4 ounces fresh spring dandelion leaves Edible wild flowers like violets to garnish (optional)

Directions 1. Fill a medium pot two thirds with water and bring it to a very low simmer.

2. Meanwhile, add the oil to a frying pan and then add the bacon strips. Fry over medium heat until crispy. Remove from the pan and drain on paper towels.

3. Using the flat of a knife blade, smash the garlic clove, then add it whole to the oil/bacon fat. Cook for 1 minute, then add the slice of bread and cook until toasted and crispy on both sides.

4. When the water has reached a very low simmer (barely bubbling) you can poach the eggs. Start by cracking an egg into a sieve over the sink. This will get rid of all of the stringy bits. Slide the egg into a ramekin or small bowl, then slide it from there into the hot water. Repeat with the other egg.

Cook in the water for about 5 minutes, or until the white is set, but the yolk is still soft. Remove from the water with a slotted spoon and set aside for the time being.

5. Make the vinaigrette by whipping together the shallots, vinegar, mustard, sugar, a pinch of salt and pepper, the olive oil, and 1 tablespoon of the warm bacon fat in a small bowl.

6. Chop the bacon into bits and the toasted bread into cubes. You can also mince the browned garlic clove and add it to the salad if you wish.

7. Dump the dandelion leaves into a large salad bowl and add the croutons, bacon bits, and garlic. Toss it all with the vinaigrette, then pile it onto plates.

8. Top with a poached egg, some more pepper, and flowers (if using). Serve immediately. Diners break open the poached egg, and the yolk should intermingle with the salad dressing. Enjoy!

Scan this QR code for more recipes from Adam Berkelmans aka the Intrepid Eater!

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Beginner’s Guide To Fly Fishing

BY JASON LUNA

Tradition, hobby, and a lifestyle are just a few of the many adjectives to describe being on the fly.

With the earliest record of fly fishing being in the 13th century, it’s no secret that it’s been around for quite sometime, and still thriving to this day. You might be surprised to find out that you don’t necessarily have to hold residency in Colorado or have a river flooded with trout to fly fish. Surprised? I was too at first. The good news is you can be anywhere in the North, East, South or West and still manage to reel fish in on the fly.

The Rod & Reel There are many different options when it comes to the types of rod and reels. Rods are normally determined by the weight of your fly line.

Normally going as low as 0wt that is typically used to finesse lighter flies whi-

le chasing pan fish, to the heavier 14wt that is the goto for chasing Mahi Mahi, Marlin and some Tuna species. Speaking very generally, a Combo Outfit at a 5wt-7wt might just be the best all around option to get you everything needed to get you on the water with little effort at an affordable cost.

Flies There can be what may seem like an overwhelming abundance choice of flies. Although there are many types, shapes and colors, when it comes time to choose what fly to fish with, get out there and see what’s flying around. This is a great way to get familiar with what’s local. Still not quite sure?

You can always reach out to your local fly shop to find out what is best to “match the hatch.”

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Dry Fly When you think for fly fishing, you probably think about the dry fly without even realizing it.

Dry Flies are arguably the most common type of fly that you might see, and for a good reason. Often treated with water repellant to sustain buoyancy, these flies are used to imitate a more natural landing on top of the water.

Wet Fly Wet Flies, opposite of its brother the dry fly, is used to mimic insects under the water. More specifically, an insect that is in the growing process before floating to the surface.

Some being equipped with a weighted head to help aid its descent. [add nymphs as well These types of fly-fishing patterns refer to any fly fished under the water’s surface. Nymphs are designed to mimic eggs, larva, pupa lifecycles

Above is an example of a simple dry fly.

of insects. They also represent scuds, sow bugs, eggs and annelids.

Streamers Often used to replace the image of a live bait such as minnows, leaches, or baitfish, streamers may have an artificial “tail” like end, usually making it longer than the wet and dry flies, in most cases.

Saltwater Flies Coming in many different styles saltwater flies can imitate a variety of baits from immature crawfish, crabs, minnows and just about a majority of live baits that adopt bays, flats, and open ocean water as their homes.

Tools of the Trade There are tons and tons of gizmos and gadgets out there to attempt to make life easier on the fly.

Being a big advocate of K.I.S.S (Keep It Simple Stupid) keeping some type of pliers, forceps or clamps can add almost a 3rd hand while you’re out wading in waters. Speaking of which, a good set of waders and wading boots are a great way to keep the water out. If you find yourself out on a hot summer day, then wet wading waist deep in cool water might not be a bad option, just don’t forget the sunscreen or a good sun shirt and hat!

Nippers, leader straightener and some extra tippet are also some great things to consider to have on hand, or even on a good lanyard. Polarized sun glasses are not essential but can make a big difference when it comes to

Above is an example of a simple wet fly pattern .

visibility in the water. There’s nothing worse than watching your glasses slowly sink to the bottom of the water. Throwing on a retainer on your sunglasses would be highly recommended to avoid such devastation, and might save your wallet too.

Make Like A Sponge As strange as it may sound, the best way to learn is to imagine yourself as a sponge, ready to soak up any and every piece of information and advice received. Getting in contact with your local fly shop can be a game changer. Not only will you learn the best equipment for your specific area, it’s also a great way to try out that new fly rod you’re thinking about purchasing and can even learn to tie your own flies if that’s your cup of tea.

Getting involved with your fish and game or local conservation chapter is also a great way to learn about the type of fish species that are in your area. Learning what they do, when they do it, where they do it and why they do it can give you the upper advantage when it’s time to put a line in the water.

Attending fly fishing conventions and expos is a great way to get the family involved and excited about fly fishing. From seeing the new equipment to meeting the most experienced anglers, or even attending a fly fishing film festival, it’s always a good time when the shows roll into the city nearest you.

Heading out to your favorite lake, river, community HARVESTING NATURE

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Above is an example of a simple streamer pattern.

pond, or even on the shore for all you costal anglers is a great way to get started.

No water? No problem. It’s always a great idea to take the fly rod out to the backyard or nearest park and get that cast dialed in. Its 2022, there are so many different resources in person and online you can use to find the way that works for you and to learn all the different tips, tricks and tactics.

Watch videos, pick up a book, get in contact with others, and most importantly, get out there. There’s no better way to learn than actually getting out there and putting lines in the water. You won’t be sorry.

Jason’s hope is to reach out to our future generations to pass on the tradition and honor of the harvest with the same caring hand that passed it down to us. He hopes to shape our image as outdoorsmen and women not as blood thirsty hunters that are after every animal in the woods, but as harvesters that honor wildlife and that are passionate about fair chase, ethical hunting and fishing, for those hunters and anglers that live the tradition of the harvest.

Scan this QR code for more articles from Jason Luna!

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