News for Immediate ReleaseJan. 9, 2018Contact: Katie McKalip, 406-240-9262, mckalip@backcountryhunters.org BHA and partner Boone and Crockett Club give students knowledge and skills to start hunting; successful program to expand in 2018 MISSOULA, Mont. – Hunting for Sustainability, launched in 2016 by Backcountry Hunters & Anglers as a way to spur new, conservation-minded hunters and anglers while also engaging with college students who already hunt and fish, is expanding to a state near ...

  1) We’re looking for volunteers (2-3) to help coordinate the annual Taste of Backcountry Angling Workshop hosted in partnership with Colorado Parks and Wildlife (CPW). If interested contact Tony Dymek: tony.dymek@state.co.us 2) Cook a wild game dish for our annual Wild Game Cook-off in Longmont (on May 5). If interested in demonstrating your wild game culinary skills, for a shot at winning $100s in prizes, contact Geordie Robinson: geordie.robinson4@gmail.com. Also see Colorado BHA’s 3rd ...

Stimson transfers land to Lolo Forest near Beavertail By ROB CHANEY - December 29, 2017 - Originally published in the Missoulian  A land transfer has moved 640 acres of former timberland near Beavertail Hill State Park into public ownership, with more potentially on the way. The Trust for Public Lands brokered the deal between Stimson Lumber Co. and the U.S. Forest Service for the private parcel checkerboarded inside part of the Lolo National Forest. It provides access to more than 6,000 ...

GUEST COLUMN: Hope for natural resource policy in new year By KEVIN FARRON - December 27, 2017 - Originally published in the Missoulian.  In Montana, the holidays are a time to spend with family, recreate on our public lands and reflect on the year. In terms of natural resource policy, 2017 has been a rocky one, but recent decisions and proposals with major implications for the big sky state have given Montanans some hope heading into 2018. In my own backyard, the Missoula County ...

In the three years that I've been hunting, I've been introduced to new tastes that I wasn't sure I'd like, but ended up loving. I tried a friend's deer liver a few years ago and found it to be pungent and, honestly, pretty terrible. I could barely stomach it. I promised myself that I'd have one more go at it, and this year's deer proved to be the opportunity to take it.  I was committed to making it my first meal. It took three days to work up the gumption. I started by putting it in a ...