’m not here to convince you which hunting system is best. If you’re doing it safely, that’s all that matters to me. For me, however, safety means a tree saddle rather than a climber or hang-on stand. That’s not to say those methods are unsafe, as plenty of hunters use them successfully, but they just aren’t my cup of tea.

I was a classically trained chef and loved the outdoors my whole life. So, I combined the two and figured I wanted to be a part of the food chain from the beginning and understand what really goes into putting meat on the table

This week's Hunter Spotlight Series brings us to Texas...where we learn about Steven and his love for BOTH hunting and fishing. By Cliff Cadet | Equalized Outdoors Newsroom Name: Steven Ford Hometown: Marksville, LA Currently Residing: Garland TX Steven posing with a hog harvest. Steven with a big catch! We've been stalking you...I mean following you on social media and see that you enjoy hunting AND fishing. Which do you enjoy doing more? "I can’t pick one over the other. I

After what seems like one of the longest Julys in recent memory, August is finally here. The NFL preseason begins in August, and for us as hunters, many of us are in our own versions of outdoor training camps, if you will. That also means one final thing. Testing time is almost over. It’s almost time to see if our work is going to pay off in the field. For me, that means my Mathews ARC 34 is now in its final form. Those stock

The week's Hunter Spotlight Series sheds a little light on how a grandfather's influence inspired his grandson's love of the outdoors.

Any recommendations for bowhunters just starting out? "Get set up professionally...to a bow that fits your needs and current physical capabilities. Once getting said bow, shoot the hell out of it before upgrading everything hoping you shoot better. "Learn to appreciate shooting paper/3D for score. It's a necessary task and we owe it to the animals we hunt to be the best shooters we can be."

There’s a reason seafood-stuffed flounder shows up on coastal restaurant menus across the South. When it’s done right, it’s balanced, light, and intentional—delicate fish supporting a clean stuffing instead of hiding under heavy sauce.