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Email that came last night from our friend and staunch promoter of dove hunting in New York State, Mike Rossi: "On January 3rd Senator O'Mara introduced a Senate version of the dove bill, S07202. It was also co-sponsored by Senator Seward and Senator Ranzenhofer. In the next week or two be sure to call Governor Cuomo's office and ask him to take executive action on this bill during this year's budget. If the governor does not take executive action then it's going to be very important for the next 6 months, up until early June, if necessary, that everybody calls every member of the legislature multiple times. We basically have until June to get this done. I asked that Fred Neff verifies this, but I'm pretty sure that this is the first time in New York's history that there was a dove Bill sponsored in both Chambers? " How about this, all you bird dog owners here in NY just might get a dove hunting season yet. I'll have to rethink my position on getting another lab if this happens!! (it'll be a yellow though as I think they can take the heat better than a black!)

Hello All, We are looking to interview two hunters for and episode of the podcast The Adventures of Memento Mori that explores the topic of death. The tone and purpose of the show is to normalize the conversation, to address the fear, to recognize that it happens to us all, to share stories and hopefully become a tad more enlightened while having a bit of fun along the way. In this episode we explore the relationship (or lack there of) between eating meat and recognizing that an animal was killed to get it. Also interviewed in this episode is a hipster taxidermist, a farm to table chef, an ethical slaughter organization and hopefully: 1) a hunter who hunts exclusively for the purpose of food. 2) a hunter who hunts primarily for sport. This can be a heated conversation, but one worth having. And one worth hearing all sides. We have no set agenda and gladly welcome all opinions. About me: I was born in Idaho. My family is made up of hunters and I grew up with it. My Dad was actually a butcher and although he didn't really hunt deer he would always be dragged along to dress the animal in field. I fish but don't hunt. I spent five years in the USMC. I don't believe in hunting for sport. I would, however, only eat meat from an animal that I took. If you're up for good conversation and would like to be a guest on the show we'd love to hear from you. We are looking to record in the next week and it would be even icing on the cake if I could accompany you on a hunt. Interested? Please send an email to DS Moss at [email protected]. Write "Hunter" in the subject line and include a couple sentences about yourself and if you are either 1) a hunter who hunts exclusively for the purpose of food. or 2) a hunter who hunts primarily for sport. Best, DS

There was a buy 1, get 3 free Kielbasa at the local grocery store so I decided to do my first ever batch of canning. Nothing reminds me of hunting camp like some pickled kielbasa or eggs, and a cold Yuengling brew. Like I said, this is my first ever time making pickled kielbasa, let alone being the first time canning in general. I already ate one of the jars worth a few days ago (1 week after canning), and am still alive and it tasted great so I think it was a successful first canning experience. What I used: Pickling Spice pack (pre-made mixture of spices) Dried Chili Pods Peppercorns Bay Leaves Cayanne Pepper Fresh Garlic White Onion Smoked and Regular Kielbasa (Hilshire Farm) Viniger Steps: 1. Bring to a boil of a large sauce/stew pot of... -Viniger and Water 1:1 ratio (1gal Viniger, 1 gal water) -Bay leaves (4) -2 packs of Pickling Spice -Half pack of Peppercorns -Chili pods (10) -For added spice -Cayanne Pepper (1Tbs) 2. Disinfect (Handwash) and boil canning jars for 5 min 3. Place Canning lids in simmering water in a wide sauce pan 4. Cut onions into slices (size is preferentail) Prepare garlic cloves, gently break clove with knife to open them up a bit. Next, I filled the jars one at a time. I used a baking dish to fill them in to avoid spilling the hot canning liquid all over the counter. You can see the video how I did this process. -Mind you, it was kind of hard to film with one hand and use only one hand with handling jars and adding ingredients. Notes: -I didn't cook the Kielbasa since it comes pre-cooked -I didn't cook the onions or garlic in the seasoning mixture because I thought it would be hard to make sure a clove and onion in the jar when they were already in the pickling mixture. -Chili Pods were a non-essentail item I got from my work (we use them with asian cooking), I just like my pickled kielbasa spicy if possible. -I didn't have proper canning racks to heat the jars in, So i just improvised by using tongs and boiling water in a pot. What I'd do different next time: -Buy a canning rack for the water. -Read Bell's blue canning book -Add more spice (cayanne pepper) -Possibly try cooking the kielbasa in boiling water or in a pan to get rid of some of the fat. When I poured the boiling water in the jars, the fat kind of came out of the kielbasa and just didn't look real "appitizing" in the jar. *This is my first canning experience with no knowledge besides some reading before doing it and watching videos. I'm sure there is more "correct" ways to do it, or this might be completely wrong in some of your opinions. I Just wanted to share my experience and maybe spark someone to try doing somehting similar to bring to hunting camp next year.*

Anybody willing to divulge their secret recipes for a good slow cooked meal?...I got lots of rabbit meat to get rid of

Just out of curiosity, when do the farmers tend to cut corn by you? I hunt a little south of Albany and they are already cutting this year. Also, anyone ever have concerns of E. Coli when the farmers spread liquid manure after they cut?