Monthly Archives: May 2012

Buzz Cox Given Orvis Lifetime Achievement Award

SUNDERLAND, VT (April 2012) – The Orvis Company has recognized Buzz Cox of The High Lonesome Ranch (www.thehighlonesomeranch.com) with the 2012 Orvis Lifetime Achievement Award.

“There are many who guide, but there are select groups who make it their life’s passion and excel over a period of many years,” explains David Perkins, Vice Chairman of Orvis.  “This award goes to an individual that has dedicated his life to that of a professional guide and host. Buzz Cox’s career spans over three decades and ranges from the Northeast to the Rocky Mountains.  He has specialized not only in sharing the great outdoors with his guests but also teaches them to respect and honor natural resources.  Whether it is sharing the secrets of a small stream, river or lake; or teaching the importance of safety in the field or on a mountain top, he has been a steward of conservation, professionalism and a lifestyle we all can admire.”

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Wilderness Journal :: By Tim Guilfoile

 

Grand Lake St. Marys died in 2009. A slow and painful death, it happened over many decades.

Constructed as a feeder lake to store water for the Miami-Erie Canal, Grand Lake St. Marys, at its completion in 1845, was the largest manmade lake in the world. The reservoir rests on the summit between the Ohio River and Lake Erie and is now Ohio’s largest inland lake.

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A Culinary Landscape :: By Executive Chef Jordan Asher

When the opportunity arose to take the helm of culinary operations at The High Lonesome Ranch, I saw it as an irresistible opportunity to mold my young career. Prior to my Rocky Mountain reception I spent eight years in Houston, Texas, working my way through the ranks of a vibrant culinary scene. After graduating with a culinary degree from San Jacinto College, I finished up a four-year stint at the fundamentally sound Pappas Seafood House and moved on to work for other restaurants, including Ibiza Food and Wine Bar, The Briar Club, and Cullen’s. Ibiza, known for their extensive wine selection, enticed me to embrace a wine steward position to further my knowledge of food and wine pairings.

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Following the Hops Trail :: By Mart McCann

When last heard from (that would be the Winter issue), photographer Frank Barnett and I had our noses in a brewer’s cut at Indie Hops. A few days later, we were being shown around the Food Sciences Pilot Plant by Professor Tom Shellhammer at Oregon State University.

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