Support Capital Region Chapter of Backcountry Hunters & Anglers and BHA North America and just maybe win yourself a Weatherby rifle or shotgun!   The winner may choose from any available Weatherby Vanguard Sporter Rifle or Element Shotgun in Upland, Synthetic or Waterfowler trim. Choice of available caliber or gauge.   Click Here to Enter!   Shipping to winner's FFL is included. All other transfer costs, taxes or fees must be paid by the winner. Consult your FFL of choice for details. ...

News for Immediate ReleaseJuly 6, 2020Contact: Katie McKalip, 406-240-9262, mckalip@backcountryhunters.org New outreach program engages active duty and veteran service members in public lands hunting, angling and conservation MISSOULA, Mont. – Backcountry Hunters & Anglers today officially launched the BHA Armed Forces Initiative, a new program targeted directly toward active duty and veteran service members of all branches in North America. The AFI provides a constructive outlet for current ...

                Photo from 1948 issue of Scenic Idaho Magazine                                                  Keep over 28,000 acres of currently accessible state land surrounding Payette Lake and Little Payette Lake in public hands! Trident Holdings LLC of Boise has submitted a proposal to privatize and develop over 28,000 acres of publicly accessible state lands surrounding Payette Lake, in exchange for timberlands elsewhere.  This proposal threatens a large intact tract of fish and ...

As hunters and outdoors folk, summer can be a bit of a restless time. Many of us are itching for our first cool fall morning in the field or tree stand. Foraging is a great way to get some wild foods on the table in the meantime, and it can be done easily in these months even while you are scoping out your fall hunting areas. There are numerous things we can forage this time of year. The first one I would like to recommend, and the one responsible for peaking my interest in foraging in the ...

Ingredients (10lb batch) ●  1 1⁄4 Cup Ancho Chili Powder ●  1⁄2 Cup Chipotle Powder ●  1⁄2 Cup Paprika ●  2⁄3 Cup Chili Powder ●  5 Tablespoon Salt ●  7 Tablespoon Cumin ●  7 Tablespoon Garlic Powder ●  1 Tablespoon Cinnamon ●  2 Tablespoon Onion Powder ●  3⁄4 to 1 Cup Red Wine Vinegar ●  3 Tablespoon Coriander Seed; ground ●  5 Teaspoon Oregano ●  2 Teaspoon Cracked Black Pepper ●  2 1⁄2 Teaspoon Cloves; ground (approx. 5 cloves per pound) Preparation After grinding ...