Beyond the Pages: MYSTERY RANCH Ambassador John Huston Relives Amundsen’s Epic Expedition
In 2005, MYSTERY RANCH Brand Ambassador, John Huston, got a once-in-a-lifetime opportunity--recreating Roald Amundsen's 1911 expedition to the South Pole. John provides a reflection on the trip that remains a cherished highlight for him almost two decades later.
Backcountry Safety and Communications Part 2: Mission Planning and Decision Making
In Part 1 of this two-part series on backcountry safety, published by MYSTERY RANCH in January, we discussed the importance of making a basic trip plan and a communication contingency plan. Here we are going to get into mission planning and decision-making practices to keep your trip on track and in control even if things go awry.
Holiday Recipes with Lindsey Browne Davis: Jalapeno + Paprika Cornbread
In our house, cornbread goes with anything. We of course like to enjoy it as a classic side to soups and stews, and then stretch the leftovers into breakfast by enjoying a slice with a fried egg. Here is a simple way to enjoy your cornbread with a little extra color and spice with this take on a country classic.
Blazing Gift Ideas: The Ultimate Firefighter Gift Guide
In the world of firefighting, every tool and accessory plays a vital role in the daily life of these brave individuals. This Firefighter Gift Guide goes beyond the traditional, delving into the essentials that make a firefighter's demanding job just a bit more manageable and comfortable while also providing gift options that can be translated into their off time.
Guide to Skiing Japan
So you want to ski Japan huh? You’re not the only one who’s been lured into travel by images of impossibly deep snow followed by hot spring soaks and steaming noodle bowls. Before you book your tickets to the land of the rising sun, here’s some background information and a few tips to help you make the most of your experience.
Chef Eduardo Garcia’s Holiday Table: Elk Tongue Sliders with Sauerkraut & Chimichurri
Oh, the tongue, you noble muscle you. Functional in every breath, taste and experience, the tongue is unavoidable. And yet little celebrated and rarely seen is the tongue on our modern fare. Versatile and equally toothsome eaten raw as a tartare, smoked, pickled or slow cooked as I do here.
Chef Eduardo Garcia’s Holiday Table: Carp Croquettes
Across the globe, fried fish has always held a crunchy yet fluffy soft spot in my heart. Here in Montana, we have abundant fish resources that are both delicious to our palate and in some cases necessary to be harvested. This recipe works well with any flaky fish be it trout, halibut, snapper or in this case, invasive Carp.