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Healing Waters Lodge is a Gold Level TU Business Member
“There are lots of great TU Business members who support our efforts, but I can think of only a few who do as much for TU as Mike and Laura Geary."
Everyone who knows me knows I'm a Wyoming guy. I have roots here a mile deep. But if they ever throw me out of the Cowboy State, I'm headed north. I love Montana. It's the only place I know where everyone you meet is carrying a backpack and a rod tube. There are lots of…
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Newsletter highlights TU’s work in New York in 2020
We all know that 2020 was far from a normal year. Despite the challenges brought on by the coronavirus pandemic, Trout Unlimited’s team in New York soldiered on. The team, which continues to grow, was able to accomplish many key projects in the field as well as to continue advocacy efforts. Below are a few of the…
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Aventuron is a big player in small business support for TU
This little retail outdoor shop in a city of 50,000 midway between Milwaukee and Green Bay punches way above its weight when it comes to selling great gear and supporting great conservation.
I didn’t know much about Sheboygan, Wisc. I had the vague idea that it was in the eastern part of the state on Lake Michigan. I knew that Carl and Kathryn Martens, the owners at Aventuron, had been great TU Business Members for some time. But I didn’t know how great. This little retail outdoor…
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Think Tank: Tracking trout
These tools help our scientists track wild vs. hatchery raised fish, monitor interactions, identify fish barriers and understand seasonal migrations.
It’s African American History month and Trout in the Classroom students are celebrating the black women and men in STEM fields that have contributed valuable research supporting our efforts to take care of the environment. One such hero is mathematician Dr. Gladys West. Dr. West who, in the 1970s and 80s, developed algorithms, incorporating gravitational, tidal and…
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French onion soup fit for a Yeti
Makes 2 to 3 “to go” mugs. 4 to 6 yellow onions 1-½ tbsp salt plus more for seasoning to taste 2 tbsp butter 4 cups water ¼ cup sherry ¼ cup red wine 1 cup flaked or shredded cheese such as Gruyere, Emmentaler, Parmesan or Fontina 2-3 slices stale bread If preparing over campfire, build up sufficient coals to last about…
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20 Questions: Jen Ripple
Jen Ripple, editor and publisher of DUN Magazine, has worked her tail off over the last several years, throwing everything she’s got into her passion and crafting a publication that shows how relevant women really are in the fly-fishing community.
Editor’s note: Every so often, we’ll put movers and shakers in the fly-fishing world on the spot with our version of the Proust profile questionnaire. We’ve asked our subjects to be brutally honest and as forthright as they choose as they answer questions that might make them think, reminisce and look forward in their lives. And, honestly, some of these…
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Alaska Wild Caught Seafood is a labor of love
You may remember Matt Luck as the commercial fisherman who became a champion for our efforts to oppose the Pebble Mine and TU’s “Save Bristol Bay” campaign. You may remember him as the guy who built Pride of Bristol Bay, a company that made conservation part of their business plan to support those efforts. But…
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