T. Edward Nickens

Understanding Seven Deer Glands

Online Editors — Thu, 05 Nov 2009 22:16:13 -0500

The odiferous qualities of whitetail deer come from no fewer than seven different glands scattered literally from head to toe. Researchers at the University of Georgia have tried to figure out which stink comes from what stinky gland, and what each might mean to a deer.

Five Duck Calls with World-Champion Caller Ryan Nolan

Joe_Cermele — Tue, 13 Oct 2009 15:45:29 -0400

Ryan Nolan: Comeback Call

Joe_Cermele — Tue, 13 Oct 2009 15:42:43 -0400

World-Champion duck caller Ryan Nolan demonstrates the comeback call: “The come-back is fast and choppy. It’s your way of begging them to turn around.”

Ryan Nolan: Greeting Call

Joe_Cermele — Tue, 13 Oct 2009 15:39:56 -0400

World-Champion duck caller Ryan Nolan demonstrates the greeting call: “When you listen to a group of ducks on the water, 90 percent of what you hear is the greeting call. I make this call when the ducks are inside 50 yards.”

Ryan Nolan: Feeding Call

Joe_Cermele — Tue, 13 Oct 2009 15:36:39 -0400

World-Champion duck caller Ryan Nolan demonstrates the feeding call: “You can sound like half of your spread at once with the feed call. I mix it in with the greeting call.”

Ryan Nolan: Hail Call

Joe_Cermele — Tue, 13 Oct 2009 15:33:07 -0400

World-Champion duck caller Ryan Nolan demonstrates the hail call: “When you see them way off, you need to make a loud, more drawn-out call.”

Ryan Nolan: Hen Quack

Joe_Cermele — Tue, 13 Oct 2009 14:31:09 -0400

World-Champion duck caller Ryan Nolan demonstrates the hen quack: “If the greeting and feed aren’t working, I’ll quack. If that fails, I’ll try not calling at all.”

The Proper Way to Roast a Marshmallow (and Two Other Foods You Can Cook on a Stick)

Online Editors — Mon, 22 Jun 2009 14:58:18 -0400

To eat well in the outdoors all you really need is a good fire and a sharp stick. Here's how to cook with one.

Four Campfire Cooking Techniques for Hunters and Fishermen

Online Editors — Mon, 22 Jun 2009 14:46:20 -0400

Used to be, a meal in the woods involved a marriage of basic elements: wood and flame, meat and fire-blackened iron. We’re not saying that today’s campfire gourmands are lesser outdoorsmen than, say, a French voyageur who could make a meal out of a hunk of beaver rump and a little seasoning scraped from a salt lick. But there’s something about the basic application of heat to grub that transcends a backcountry meal dolled up with polenta and chervil.

Ozark Mountain Fishing Adventure

Joe_Cermele — Wed, 20 May 2009 15:54:07 -0400