The Colorado chapter of Backcountry Hunters & Anglers welcomes a new Habitat Watch Volunteer (HWV) to the team: Michael (“Ack”) Ackerman has volunteered as a HWV for the San Juan National Forest in southwest Colorado. Fishing and snowboarding were Michael’s path to the great outdoors. “My tumultuous home life fostered frequent escapes to the streams, ponds, fields and thickets defining Boston’s north shore in the late 70s and early 80s,” he said. “I was as feral as they come—out at sunup, ...

The Idaho Chapter of the Backcountry Hunters and Anglers partnered with the Payette National Forest on August 14 & 15 to construct a dozen barriers on West Mountain northwest of No Business Lookout near the Five Corners intersection. The barriers were placed on unauthorized routes that have become erosion problems because of frequent illegal use. The barriers are made of native materials and designed to withstand the heavy snow loads at these high elevation. The hope is that with ...

Bill Cunningham caught his first cutthroat trout in Lolo Creek, a tributary of the Bitterroot River, with a willow stick, a hook and a piece of string at age five. That was 72 years ago. Since then, he has guided, hunted, fished and wandered from the Brooks Range to the Mojave Desert and beyond, all the while relentlessly, tirelessly fighting for wilderness, wild rivers and public lands. Listen in on this conversation with one of America’s most experienced and knowledgeable conservation ...

News for Immediate ReleaseAug. 24, 2020Contact: Katie McKalip, 406-240-9262, mckalip@backcountryhunters.org Army Corps of Engineers requires Pebble Partnership to develop plan for mitigating mine’s impacts on fish- and wildlife-rich region of Bristol Bay MISSOULA, Mont. – Backcountry Hunters & Anglers today welcomed a decision by the Trump administration to slow development of a massive gold and copper mining project in the fish- and wildlife-rich region of Bristol Bay, Alaska. The U.S. Army ...

Reheated leftover venison steak is like leftover fish or Chinese food. It never tastes the same. Actually, it’s exactly what wild game cooks try their hardest to avoid, and that is overcooked, gray, lifeless meat. That is the nature of reheating food, which is why I try not to cook more venison than could be eaten in one sitting. Unfortunately, I do miscalculate from time to time, and then I’m left with the decision of giving it to the dog or suffering through it myself. Fortunately, all ...