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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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Big Laxa :: By Jeff Bright

Poking out of the North Atlantic depths at the western edge of the Norwegian Sea, mostly fitting in the bounds of 14–24 degrees West longitude and 64–66 degrees North latitude, Iceland was and to a large degree still is a stronghold for Atlantic salmon.

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Elvis is ALIVE! :: By Terry Wieland

Elvis is a small, chocolate brown, utterly captivating cocker spaniel who rode, perched up in a corner of the wagon, beside David.

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Through the Guide’s Eyes:: By Chris Dombrowski

Crisp evening in McLean’s Town. We’ve motored across the channel from Deep Water Cay to eat dinner at Alma’s, a local diner known for its excessive portions and countless courses: exquisite crab salad served in Styrofoam cups with plastic forks; conch fritters dipped in a tangy but feisty sauce; fried conch slabs hungry anglers hand-to-mouth like potato chips; then the main entrée of barely battered and briskly fried Caribbean lobsters served alongside rice and beans.

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Trout Unlimited’s New Video :: Green with Envy

A proposed pipeline to divert billions of gallons of water from Wyoming and Utah to Colorado’s Front Range threatens more than the world-class trout fishing in the Green River and Flaming Gorge Reservoir. It poses a threat to a series of small communities and a way of life. This video from TU and the Sportsmen’s Conservation Project shows why. To view the video please click the image above or http://vimeo.com/34666248

Gun Room: It’s a Snap :: Story & Photography by Terry Wieland

A few weeks ago, I was shooting with a friend who owns a pair of Boss side-by-sides. On one target, the clay appeared, he pulled the trigger, and nothing happened. He made
some adjustments and shot. A few targets later, the same thing occurred.

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On Becoming Martha Stewart with a Shotgun :: By Rebecca Gray

Black Ducks by Richard D. Benson courtesy of South Carolina Department of Natural Resources.

P.J. O’Rourke, satirist, writer extraordinaire, and our longtime friend and hunting buddy, first dubbed me “Martha Stewart with a shotgun” when he wrote a blurb for the back cover of my Eat Like A Wild Man: The Ultimate Game And Fish Cookbook.

Right Place, Wrong Time by Scot Storm courtesy of courtesy of Scot Storm and Wild Wings.

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