Gundogs: Let Them Eat Meat?
Hunting hounds have the anatomy of a carnivore. Does that mean raw meat is the best meal for your dog? Consider these dietetic details before letting your canine eat like its ancestors.
Why Hunting Always Matters
Since our beginnings as a species, we have relied directly upon wild creatures for our survival. To sustain our lives and communities, it was inescapable that, like all natural phenomena, human beings would engage directly in the life-and-death struggles that mark the essential and irreducible truth of existence.
Smith & Wesson to Acquire Crimson Trace Corporation
Smith & Wesson has announced that it has signed an agreement to acquire Crimson Trace for a reported $95 million.
Federal Report Says Hunter Volunteers Are Ideal ‘Citizen Wildlife Managers’ For National Park Game-Culling Operations
A new report issued by the National Park Service lauds American hunters over paid sharpshooters as valuable resources for keeping game populations on NPS lands in check.
Suppressed Success
Hunting the Alaska-Yukon moose, the largest ungulate in the world, becomes a distinctly modern endeavor when the author and his partner pursue bulls with ARs fitted with suppressors.
A Midsummer Deer Hunt
Want to hunt deer in July? To hunt deer with a suppressor? To see bucks come bombing in to squeals made from a beech leaf? Here's a hunt in England that's tough to beat.
The Humane Society of the United States: It's Not About Puppies & Kittens
The name makes it sound like this organization cares about animals—particularly unwanted pets—but its actions are dangerous to hunters, and consumers everywhere.
American Chemical Society: Science of Deer Hunting Can Help Patients With Diabetes
Scientists at a meeting of the American Chemical Society presented evidence that the science behind suppressing a hunter's body odor in the field could help researchers develop a life-saving device for diabetes patients.
Hunting Season, Brought to Table
A simple, elegant and approachable way to cook your game meats brought to you by professional chef, hunter and graduate of the Culinary Institute of America Matthew Cosenzo.
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