Vol. 1 Num. 4 ESP We check in with him

We check in with him at Cheyenne Ridge in South Dakota to learn his approach to great food (and we share his recipes

We share the company’s history

13 gallon bag compatible

Stretch your hand and mind toward the edge of your map and drop a pin

) past and end this upland voyage by indulging in the story of one pup’s passion for birdhunting

Vol. 1 Num. 4 ESP We check in with himVol. 1 Num. 4 June July 2013 Our journey this issue takes us to several great places from one end of the country to the other. We start our with a Perkins family tradition in Montana. Then we head to south Georgia for a traditional Southern quail hunt at Pine Hill Plantation; to Vermont for some shooting instruction with Lars Jacob; and to Boston for some fabulous bistro fare with a French twist, courtesy of Chef Gordon Hamersley.