Head an hour north of Boise, and you’ll find a stretch of the Payette river that contains some of the world’s most notorious class five rapids. Not many people dare to try their hand at kayaking this part of the river, but there are a few who dedicate their lives to running it daily. One of those people is, Ryan Bailey.
Better known as “Bailey”, he’s become a local legend in the kayaking community. With over twenty years of experience on the Payette, Bailey has committed his life to the river and to the tight knit town of Banks, Idaho.
Until this past year, Bailey spent his summers working as a USFS wildland firefighter, while also working odd jobs as a ranch hand, to support his kayaking obse...
Great white dunes march across the New Mexico desert.
From the tallest dune, some 60 ft tall, it’s hard to fathom the world around you. Climb skyward, and your eyes would meet a sea of white; 275 square miles to be precise - where corduroy ribs of pure gypsum rise and fall like an ocean frozen in time.
Approximately 10,000 years ago, thousands of years’ worth of rain and snowmelt carried this gypsum - known by rock nerds as calcium sulfate dihydrate, sidewalk artists as chalk, builders as the white stuff in drywall, and chemists as CaSO₄·2H₂O - to the bottom of this basin. Water filled the great depression and a rich, biologically diverse world came to life.
The white comes from the miraculous ...
While snakebites are a relatively rare occurrence, knowing how to prevent or treat one is a potentially lifesaving skill. This is especially true for those of us who spend a lot of our time outdoors, whether for work or recreation. The more you know, the better you can prepare if something should ever happen to you or a loved one. Below are some of our tips on what do.
First, when traveling through snake territory, or simply working outdoors, it’s best to dress appropriately for the conditions. One of the most important pieces should include a solid pair of boots and quality long pants.If you happen to cross pathson the trail or working around the backyard, this will be your first line of def...
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.
Prep Time: 5 minutes | Total: 25 minutes| Servings: Enough to cover a 5.5 lb brisket
2 tablespoons smoked spicy paprika
1/2 teaspoon cayenne pepper
1/4 cup organic apple cider vinegar
3 tablespoons organic tomato paste
1/2 cup organic DARK honey (taste changes if you use light honey)
1/2 cup organic molasses
1/2 cup brown sugar
2 teaspoons mustard powder
2-3 tablespoons high quality bourbon, or molasses-based rum
Optional: 2 star anise and 1 cinnamon stick
1. Add the paprika, cayenne pepper, vinegar, tomato paste, honey,...
Conservation isn’t abstract and ranching doesn’t reward those who disconnect themselves from nature. I learned these truths from Duke Phillips, or Big Duke, to his friends. For Big Duke and his family, ranching is a way of life.
Standing at a slim 6 foot, he carries the presence of a patriarch who has lived his dream, and still is. Crows-feet and weathered hands tell the story, one that began in the grasslands of Mexico as a young boy where Big Duke learned the ropes from his father and grandfather. You can read some of the story written across his hat, one built of beaver felt, tanned by a life in the sun, adorned by a silver pin of a sandhill crane. His silver belt buckle, dirt caked jeans ...
Farriers spend years mastering the ancient craft of horseshoeing. It requires many hours of standing next to a hot forge, swinging a hammer, bending in uncomfortable positions, all within striking distance of a horse’s kick. “Ferrarius” is Latin for “of iron” or “blacksmith,” and farriering, in addition to skilled manipulation of hot metal, requires a deep knowledge of these powerful animals.
The North Bay Farriers are comprised of RT Goodrich, Brelen Parker, and Lila Scott. Just outside of Point Reyes Station, in the rolling hills of Northern California, they demonstrate what a day in the stables is like, and how they became farriers.
Operating out of a small but perfectly adapted van, the t...
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 minutes | Servings: 4
Work gloves or oven mitt
Olive or vegetable oil
16-oz ground beef or bison
2-3 whole carrots, diced
2 whole potatoes, diced
1 bell pepper, diced
1 large white or yellow onion sliced
4 corn on the cob, shucked
3-5 sprigs of rosemary, finely chopped
Salt & pepper
1. Make your campfire.
Camp fire meals are simple, but only with a great base from your fire. Make sure your cooking area is level and clear to evenly cook your meal ...
Photographer Joe Haeberle travels the west in a rambling fashion, documenting small town Americana. A few summers ago, he found himself broken down in rural Montana and in need of a hand; what he found was new friends.
“uh, shit.” I murmured to myself. I put the truck in first gear and tried to get it to move. That plan worked for about 15 feet until I came to another grinding halt. My truck wasn’t going to move. After a quick check under the hood and seeing that nothing was on fire, I called the nearest towing company in Thompson Falls, MT. “We’ll have a guy out there soon”, the lady said. “Just hold tight.”
“We can get a rebuilt one delivered in about 5 days, and then it’ll be another day to...
This work-horse of an aircraft has earned a reputation as one of the most capable bush planes ever built, and it was easy to see why as we flew out over the ocean and through island valleys in the remote stretches of the Kodiak archipelago.
Willy’s grin crept out from behind his distinctively Alaskan mustache as he turned to face us, “you boys ready to go flying?” Our headsets crackled to life and we shared off-color jokes as we taxied away from dock and made plans to fly out to a distant beach on the other side of Kodiak. The engine roared and the pattern of the spray from the floats felt familiar, like the spray from the hull of an aluminum boat hung with too much motor skipping across a sm...Read More
James Barrington (left) and Matt Davis (right) are the owners of Wood Shop BBQ in Seattle. They are both friends of Filson and have catered numerous events for us, including our upcoming Father's Day BBQ Bash. We recently went over to the Shop to swap stories and talk BBQ.
How did you get into BBQ?
Matt: My folks owned a furniture store right next door to the local BBQ joint where I grew up in central Kansas. It was a typical rural town, not many people there. I used to scrape together money doing odd jobs as a kid so I could buy BBQ sandwiches from the restaurant, so I guess that’s where my interest began. In my former life I traveled a lot for work and was always popping into every BBQ shop...