• Q&A with hunting guide: Hunter Rung
  • How-To Re-wax your Filson Tin Cloth
  • Filson Food: Peppercorn Venison Steak
 
   
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Plant a Tree, Grow a Forest

Plant a Tree, Grow a Forest



Greg Peters is the Communications Director for the National Forest Foundation. This year they have launched an initiative to replant 50 million trees in areas that have been burned or affected by insect infestations, disease or other natural causes. Here, he shares a story of a recent trip into the hills and a
first-hand encounter with the beginnings of a forest fire. 

Disoriented and confused, my eyes fluttered open. Lightning flashed in my periphery and I felt a few light raindrops hit my sleeping bag. “Damn,” I thought, “We’ll have to sleep inside.” Thunder boomed in the distance and I willed myself fully awake.

“Holy shit!” Aaron called out. “Ben, wake up.”

Ben, our friend and host, was sle...

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Robertson Stykbow: Traditional Archery with Dick Robertson


Dick Robertson is the owner and founder of Robertson Stykbow in Forest Grove, MT. Dick has been designing and crafting some of the most beautiful and high-performance traditional bows for the last twenty-five years. We sent Joel Caldwell to spend a few days on the Robertson ranch to discover the passions of the man behind the bows.

Dick Robertson believes in manifestation, though he doesn’t use the term. “If you want something to happen, you have to think about it, talk about it,” he tells me firmly. Before a hunt in Alaska’s Brooks Range, he did just that and ultimately took a sheep with a bow he’d made himself from animal sinew and yew wood. No small feat with such a primitive weapon. What’...

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Filson Food: Venison and Licorice Pie

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 has set out to combine his love for food and wild places by sharing the stories of his adventures and how they provide meals for the table. We had Connor tell us about a few of his favorite recipes that we can take into our own kitchens at home. This is the third recipe of a three part series.

There is a certain magic that happens when you cook over open flame, and I for one can’t get enough of it. No where is it more evident than when you are cooking a braised dish for hours low and slow. The same woodsmoke that b...

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Filson Food: Pheasant Saltimbocca

Filson Food: Pheasant Saltimbocca


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 has set out to combine his love for food and wild places by sharing the stories of his adventures and how they provide meals for the table. We had Connor tell us about a few of his favorite recipes that we can take into our own kitchens at home. This is the second of a three part series.

Pheasants are not native to North America, they were brought here from Asia by hunters and now can be found in pockets around the country. Pheasant hunting is without a doubt one of the best ways to introduce someone to the sport o...Read More

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 and harvesting his first deer in 2010, Connor has set out to combine his love for food and wild places by sharing the stories of his adventures and how they provide meals for the table. We had Connor tell us about a few of his favorite recipes that we can take into our own kitchens at home. This is the first of a three part series.

Off the coast of B.C., sitting in the Pacific, lies an archipelago of over 140 islands that together are known as Haida Gwaii.  In the late part of the nineteenth century, as the islands were being settled and the logging operations...

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Searching for Connection: Learning to Hunt with Erin Kiley


Erin Kiley is a grazier and grassland manager. For years she has found her connection to land and food through her work with cattle. While that work is her passion, she wanted to deepen her connection with nature and wild places. She has chosen to become a hunter. Here, in her own words, she explains that decision and tells us of her first experiences along her path of learning to hunt.

I believe our connection to land is what defines us as humans. For most of us, the connection has been broken, or at least diluted, as we have become further removed from our hunter-gatherer heritage and surrendered the role we once played in growing our food. It leaves us seeking something, searching for a wa...

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Filson 101: How to Re-Wax a Filson Jacket


How to maintain maximum water repellency from your oil finish cotton clothing.
Our oil finish cotton clothing is built for years of rugged use in the great outdoors. When re-waxing is needed, use only Filson’s Original Oil Finish Wax. It has a proprietary blend of paraffin wax and softening oils that are an exact match for the original factory-applied waxed finish. Do not be tempted to use beeswax or other waxes, as they will not blend with the existing wax in the fabric, and do not create the surface tension required to maximize water resistance.

Follow these simple instructions to re-wax your Filson garment:

1. Clean all dirt and debris from garment. Oil cloth can be hosed off and allowed to...

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Traditional Bowhunting Q and A with Hunter Rung



Hunter Rung is a hunting guide and traditional bowhunter from Montana. We caught up with him before he got into the mountains for fall hunting season to ask him about his beginnings with archery and what hunting means to him.

Who taught you to hunt? How long have you been hunting?
I started hunting at a very young age. It was my father that introduced me to big game hunting by hunting Whitetail deer in Pennsylvania. Shortly thereafter, my uncle introduced me to upland bird hunting and bird dogs, also in the hills of PA. My uncle was the one who saw my drive to hunt as a boy and bought me a compound bow when I was fifteen. I was mostly self taught when it came to archery in those early years.


Wh...Read More

Svalinn: Bred to Love, Trained to Protect


Kim Greene's email signature reads, "Alpha Female" and in her line of work, that is exactly who she needs to be. Kim and her husband Jeff are the owners of Svalinn, a Montana-based breeder and trainer for working dogs.  We sat down with Kim recently to ask her a few questions about her business and the dogs she works with.

What is Svalinn and how did it get it's start?
My husband Jeff and I founded Svalinn to breed, raise and train world-class personal and family protection dogs.  We often say that these amazing animals were bred out of necessity. We met in Afghanistan in 2003 and shortly thereafter we moved our young family to Nairobi, Kenya in 2005. The presence of a highly stable, social an...Read More

Ploughgate Creamery: Vermont's Cultured Butter



An average summer day at Ploughgate Creamery goes something like this: You’re up at quarter to six to start the churn. An hour later you’ve got golden butter and buttermilk (the latter you feed to the pigs). Next, you divide the butter into three thirty pound batches. The slow churn is what takes some time, and the butter falls in on itself to expel the moisture. Lastly, you hand slap the butter to remove every last bit of moisture, mix with salt, make butter balls, weigh and wrap each individually by hand. That’s 220 lbs of butter a day. 440 pieces. The whole process takes between ten and fourteen hours.

Another day of butter on the books. But wait, don’t forget the outside chores: caring fo...Read More

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