Department of Interior Announces Nearly $80 Million in Grants for Wetlands and Wildlife Refuges

On April 21st, Secretary of the Interior Deb Haaland announced that $78 million in grants has been approved by the Migratory Bird Conservation Commission (Commission). Grant funds will made available through the provide the U.S. Fish and Wildlife Service and its partners the capability to conserve or restore nearly 500,000 acres of wetland and associated upland habitats across North America.
Established in 1929 under the Migratory Bird Conservation Act, the Commission was created and authorized to review and approve for U.S. Fish and Wildlife Service (Service) purchase or rental, any lands and waters recommended consider and approve any areas of land and/or water recommended by the Secretary of the Interior. The Commission has helped in conserving much of this nation’s most important waterfowl habitat and establish or enhance many of the country’s most popular waterfowl hunting and birding destinations.

Read more

Rainbows of the High Desert

I fished my first desert stream when my good friend and fly-fishing sensei, Chas Kyger, moved to Washington State. Both transplants from the same Appalachian hometown, we interestingly ended up three hours apart working as fish biologists.
Spring can offer formidable conditions in the Pacific Northwest mountains, where high flows and snow melt careen through narrow canyon creeks. Spring on a desert creek, however, can be epic, with early warming waters and insect hatches.
A hard left from the Columbia River pointed us toward a large desert canyon, characterized by steep, rocky bluffs, talus, and sagebrush. Various alfalfa, wheat, and corn crops created a lush patchwork landscape across the canyon floor broken only by the random cattle or horse pasture.

Read more

Pheasant Thai Curry

Just when you thought a wily rooster with a spicy attitude couldn’t get any better, the tingling of Thai chilies takes the harvest to an entirely new level. If you’re a fan of curries in their uniquely seasoned glory, skip down and just get cooking. If you’re on the fence about pheasant or curry, let alone both in the same dish, this recipe will settle for you the fact that a perfectly spiced Thai curry sauce served over noodles with pheasant breast is a necessary staple in anyone’s recipe book.

Read more
Support our Work

Buy Us a Coffee