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alaska, gold rush, history, mule, pack animals, yukon
The Pack Horses and Mules of White Pass Trail
Corey forrest, Female Trailblazer, fishing, Mother's Day, trailblazer, trap fishing
Corey Forrest: Fishermom
alaska, gold rush, molly walsh, walsh, whites pass
Mollie Walsh: The Angel of White Pass
DIY, Profile
How to Kill, Cook, and eat dungeness crab
angler action foundation, brett Fitzgerald, fishing, florida
A Life on the Water: Brett Fitzgerald and the Angler Action Foundation
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Denali Damsels
DIY, Food
Filson Food: Surf & Turf Alaskan Style
60 Articles
Fire-Roasted Cedar Plank Salmon
Cooking salmon on cedar planks started as a Native American tradition in the Pacific Northwest, and people have been enjoying it for millennia–with good reason. It’s a delicious, practical way...
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Clams in Nettle Cream Sauce
Growing up in the Pacific Northwest, I feel it’s almost my duty to love seafood, but I have to admit it’s taken me well into adulthood to appreciate how good...
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Uni Butter Surf & Turf
Chef Chachi Thomas, has become local Seattle favorite with his string of celebrated pop-up restaurants across the city. We recently shared a meal, and he shared his take on PNW...
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Food & Recipes
Filson Food: Surf & Turf Alaskan Style
Anchored to Alaska's rainforest-shrouded coastline, Barnacle Foods shares the flavors, sights, and stories of the uncommon delicacies from the surrounding region. Founded in 2016, Barnacle Foods makes pantry goods from...
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Filson Food: Dutch Baby with Morel Mushrooms
The months of April and May are prime mushroom season. But morels are particularly fickle, requiring conditions to be just right before making their grand debut in spring. Our friends...
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Food & Recipes
How to Build an Overland Camp Kitchen
Brendon and I have been traveling by motorcycle for just over a decade. We’ve ridden on many different style bikes—from a sport bike, to a cruiser, to a big adventure...
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Food & Recipes
Filson Food: Pheasant with Tarragon-Lemon Carrots
“A whole roasted pheasant takes time to pull off correctly. Rush the process and you’ll end up with a dry, lackluster-tasting bird that will make you wonder why you didn't...
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Food & Recipes
Filson Food: Garlic Mustard Potato Salad
Early European settlers brought garlic mustard to North America for food and medicine. Meeting favorable conditions in the New World, the species escaped from gardens, thrived, and spread uncontrollably. Today,...
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Food & Recipes
Filson Food: Stinging Nettle Quiche with Smoked Alaskan Salmon
If you’ve ever brushed against stinging nettle, you know it and you remember it. The burn, caused by chemicals in the tiny hairs that cover the plant, can be felt...
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Food & Recipes
Filson Food: Smoked Wild Alaskan Salmon
Nearly every Alaskan who harvests salmon has a smoking recipe or two (or a dozen!) Up their sleeves. Including everything from traditional strips to kippers and pressure-canned to frozen, pieces...
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Food & Recipes
Filson Food: Campfire Cajun Rockfish
Like many of the other reef fishes on the Pacific coast, rockfish has a mild, white flesh, which makes it a versatile fish that takes on the flavor of any...
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Food & Recipes
Filson Food: Northwest Cacciucco
This version of cacciucco uses seafood sourced from the Pacific Northwest instead of from the Mediterranean, as would be typical in Italy. The seafood used in this dish was caught...
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Food & Recipes
The Smokejumper – Filson Hard Eggnog
In this version, I set out to make an eggnog drink that calls to mind sitting around a campfire out in the forest. I found Westland Peated Single Malt Whiskey...
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Food & Recipes
Filson Food: Chukars & Sagebrush Recipe
There may be no greater way to enjoy a meal than by going into the bush and cooking your harvest in the field from where it came. Although not native...
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Food & Recipes
Life Amidst the Tundra: Susie Jenkins-Brito
I was born and raised in southcentral Alaska to parents who instilled in me an appreciation of the natural world early on with a backyard sled dog team and a...
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How To's, Food & Recipes
How to Make Farmer’s Cheese
If cheesemaking sounds a little outside of your wheelhouse, rest assured that we’ve got the perfect way to get started. Farmer’s Cheese is widely enjoyed across Europe and can be...
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Food & Recipes
DIY: Campfire Smoked Venison Jerky
When it comes to classic trail foods, jerky is always on the list. Whether purchased at a gas station on the way to the trailhead or made from a deer...
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Food & Recipes
Filson Food: Spicy Duck Wontons
One of the common misconceptions about hunting is that every time a hunter goes out into the bush or the blind, they come home with food for the table. Although...
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Food & Recipes
Filson Food: Homemade Venison Chili
In my book, there is only one type of chili and it isn’t packed with beans and a scant amount of low-quality ground meat. A real chili should have chunks...
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Food & Recipes
Filson Food: Black Bear Currywurst Sausage Recipe
Most people may not know that bear meat is not only edible but also delicious. The meat is similar to beef in appearance and makes amazing stews and sausages. Although...
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Food & Recipes
Filson Staff: Campfire Cocktail Recipes
A summer evening spent around the campfire is incomplete without something to take the edge off. We turned to Filson's staff for a few fresh takes on our tried-and-true tin...
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Filson Food: Roasted Beaver Tail Recipe
If you were a trapper back in the frontier days, a beaver tail was something that would have you licking your lips. Long, hard winters were filled with lean, wild...
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Food & Recipes
Filson Food: Drunken Bacon S'mores
You know what a s'more is. They've been a camping staple around the fire for as long as any of us can remember. But what we have here today is...
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Food & Recipes
Filson Food: Pork Shoulder with Foraged Asparagus & Wild Spring Onions
Spring onions are truly wild and much more abundant than asparagus. They can be found in drier climates in open clearings and among sparsely treed Douglas Fir forests. The challenge...
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Food & Recipes
Filson Food: Dungeness Crab Cakes
If you have only ever eaten crab cakes at a restaurant, then you have not had amazing crab cakes. It's a bold statement, so allow me to explain. Crabmeat is...
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How To's, Food & Recipes
How to Kill, Cook, & Eat Dungeness Crab
One of the best seafood the West Coast has to offer is without a doubt Dungeness crab, and when it comes to seafood, fresh is always best. This recipe isn’t...
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Food & Recipes
Filson Food: Cast Iron Blueberry Pancakes
This recipe works equally well camping, as it does on a lazy weekend morning. Pancakes are pretty perfect already, but this version takes it to whole other level, topped with...
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How To's, Food & Recipes
Filson Food: Elk Heart Tacos with Mojo de Ajo
Heart is without a doubt the most underappreciated cut of meat in any game animal. The specific game animal makes no difference; from mallard duck to Shiras moose, I would...
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How To's
Filson Food: Field to Table Morel Mushroom & Ricotta Appetizer
As snow melts off mountain peaks, and yellow balsamroot bloom in valleys below, it’s time to take to the woods where an elusive delicacy of the season awaits. Introducing the...
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Food & Recipes
Filson Food: Buck & Black Bear Game Stock
As a hunter, I pride myself on using as much as possible from the animals I kill. One great way to really maximize the yield from a game animal is...
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Food & Recipes
Filson Food: Eggs in Purgatory
Eggs in purgatory. It's a simple and humble dish made with few ingredients yet still delicious. Despite the limited ingredients, it's a synch to make and easy on the wallet....
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How To's, Food & Recipes
Filson Food: Santa Maria Venison Sirloin
When we think of American BBQ, we tend to think of Southern BBQ: slow-cooked brisket, pulled pork, pit beans, coleslaw, etc., but there are a lot of other BBQs to...
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Food & Recipes
Q & A With the Open-Fire Chefs of Portland's Tournant
Tournant is an open fire cooking and events company. Based in Portland, OR, their business serves as a homage to the Pacific Northwest, to one another, and to all the...
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How To's
Filson Food: Squirrel Carnitas
Hunting squirrels is no easy task. However, if you are lucky enough to catch one of these elusive creatures, these carnitas will prove that it’s well worth the effort. This...
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How To's, Food & Recipes
Filson Food: West Coast Seafood Chowder
Chowder is a dish that can be found up and down both coasts of the United States and each regional interpretation has its own unique local style. Regardless of the...
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How To's
How to Preserve Your Catch
Winter brings slower days and time to cook – and a freezer full of fish after a summer of harvest. Nourishing and delicious protein, wild salmon brings brightness to the...
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How To's, Food & Recipes
Filson Food: Duck Cassoulet
Some of the best things in life require the most time and effort to do them right. This recipe is one of those things.
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How To's, Food & Recipes
Filson Food: Fire Baked Mac & Cheese with Boar Bacon Burnt Ends
Here is a grown-up version of a dish we all loved as kids—and some of us never really grew out of. With the addition of a few spices, aged Gruyere...
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How To's, Food & Recipes
Filson Food: Apple Braised Pork
This Pork Shoulder recipe is sure to never disappoint. Make this in the cooler months and make sure to make extra—it gets better as the flavors have time to hang...
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How To's, Food & Recipes
Filson Food: The Perfect Cast Iron Steak
There are many ways to cook an amazing steak, but none beat the simplicity of a cast-iron seared steak basted in herbed brown butter. Try it once and you will...
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How To's, Food & Recipes
Filson Food: Beef Carpaccio with Horseradish Sauce and Kale Salad
All meat is a reflection of the land the animal was raised on, genetics, and, of course, the feed they ate. To truly appreciate the complexities of a great cut...
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How To's, Food & Recipes
Filson Food: Apple Galette with Salted Bourbon Caramel
A simple riff on an American classic. This galette is both super simple and looks great on the table. The more rustic-looking, the better, so don’t spend a lot of...
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Food & Recipes
Filson Food: Smoked Garlic Venison Shanks
Ask a dozen hunters what their favorite cut of meat is on wild deer and you will likely get a handful who tell you it is shanks. The shank is...
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Food & Recipes
Filson Food: Nashville Hot Chicken
There’s a heat wave slowly spreading across the country, and that heat wave is Nashville Hot Chicken. There is most likely a joint in your town that is serving up...
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How To's, Food & Recipes
Filson Food: Beer Brats
The German roots run deep in this dish, but you don’t have to wait for Octoberfest to enjoy it. The next time you are hosting a group of people and...
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Filson Food: Texas Style Bourbon BBQ Sauce
This sticky, spicy, bourbon-infused sauce is designed to add zing to a barbeque brisket or slow-cooked meat dish – works great on ribs, chicken, salmon, or pork.
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Filson Food: Fire Pit Dinner
Should you find yourself at camp strapped for ingredients and time, here’s a simple recipe that delivers a hearty meal for the whole crew. Prep Time: 15 minutes Total: 45...
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Filson Food: Cast Iron Breakfast Scramble
Should you find yourself in a chilly cabin with a wood stove and a few cast iron skillets, nothing beats a steak scramble for breakfast. Follow this recipe to make...
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Filson Food: Whiskey Cured Salmon Gravlax
Making cured fish is incredibly simple, but requires intentional time to prepare. Gravlax, a preparation of preserving salmon from the cold coast of Scandinavia, is cured in salt and sugar...
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Filson Food: Pickled Wild Salmon
Pickled salmon is a tradition that runs deep in Alaska, preserving the summer’s harvest to last through the cold winter. Wild salmon is a healthy protein and pickled fish makes...
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How To's, Food & Recipes
How to Open an Oyster without a Shucking Knife
While a shucking knife is always recommended to open oysters, it's not the only way. If a fresh bivalve opportunity presents itself while you're without a shucking knife, you might...
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Filson Food: Campfire Grilled Citrus Salmon
During the summer salmon season, I work with my partner Michael onboard a small commercial fishing boat in Southcentral Alaska. Tuned into the tides, weather, and ocean currents that pull...
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Filson Food: Venison and Licorice Pie
Connor Gabbott spent the first 20 years of his career in various restaurant kitchens across British Columbia. Since picking up a rifle and harvesting his first deer in 2010, Connor...
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Food & Recipes
Filson Food: New Age Peppercorn Venison Steak
Connor Gabbott spent the first 20 years of his career in various restaurant kitchens across British Columbia. Since picking up a rifle & harvesting his first deer in 2010, Connor...
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Food & Recipes
Filson Food: Pheasant Saltimbocca
Like the act of pheasant hunting itself, pheasant meat is also very approachable to non-game eaters and a great way to introduce them to wild game. Saltimbocca is best eaten...
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Food & Recipes
Filson Food: Jon Wipfli - Cooking from the Bog
Minneapolis-based chef and outdoorsmen Jon Wipfli spends most of his time cooking food around the city, writing or in the woods looking for critters. His passion for hunting and cooking...
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Filson 101: Campfire Cooking with Tipton Power
Tipton Power has worked on rivers for the last 16 years. He started out as a guide doing fishing and raft trips, and now works as a river ranger on...
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Food & Recipes
Upland Game Recipe: Tim Hayward's Partridge Escabeche
Tim Hayward is a renowned food writer and photographer based in London as well as a long-time Filson fan. With the upland bird season upon us, we're always curious about...
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GUEST BLOG: Judith O'Keefe, From the field to the kitchen
Judith O’Keefe was born in Paris, France but was fortunate enough to grow up along the northern coast of California. This is where she fell in love with the sport...
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Filson Food: Southwestern Venison Chili Recipe
There’s no better way to spend a cold winter day than to cook up a delicious, warm meal made straight from the yield of your recent hunt. Especially when it's...
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