In the United States we're lucky to have so much public land at our disposal. One of the main ways that these lands are managed are through licenses purchased to hunt and fish. Finding that bit of information out was key to us driving our work surrounding the outdoors. Being a pair of creatives with very personal conservation goals who strive for ethical food consumption and conservation of wild spaces we have delved into not only participating ourselves in the outdoors but collaborating with organizations and brands that share our values. From field to fork events that help adults approach hunting, fishing or foraging for the first time to wild game dinners prepared by award winning chefs, we're on a mission to help people have a deeper connection to their food while reaping the undeniable benefits of time spent outside.  

In February of 2020 we investigated the feral hog hunting culture in East Texas for Huntstand media. It was a real eye opener and the resulting film and imagery is some of our favorite to date. We started by interviewing Cody Richards who manages the wild hogs on a Houston cemetery full of festive neon lit crosses where people regularly barbeque to honor their families, talked to Lonnie Williams about the changes over the past decades on his property with increased Feral hog populations and went out a couple nights with The Burleson County Swine Stoppers. Run by Harvey Abke, it's a mix of hunting and real life mentoring with the youth he takes under his wing to pass on traditions and guidance to. Feral hogs require 70% elimination to keep numbers from growing since they breed at a prolific pace so we found it a vital conservation topic worthy of our time. We came for the hunting story and stayed for the Texas hospitality and sense of humor. 

New hunters are special and over the past years we've been investigating why people are adult onset hunters and supporting field to fork events geared towards helping increase access to wildlife and increasing conservation efforts and dollars. The wild lands we have don't come free and are largely paid for by the people who participate in outdoor activities. 

We're developing recipe content currently, leveraging our experience and access to fantastic chefs we're determined to elevate the experience of home cooks approaching wild game and fish. From Venison salads and meatballs to crappie tacos and wild hog loin ramen. The food revolution is here and we can help your brand or media outlet connect with people's obsession with creating the best meals possible.  One of our favorite things to do is to cook over an open fire while spending time outside. Whether taking a week off for ourselves or on assignment in Montana we ALWAYS make time to make a great meal. From slow braised venison shank tacos to wild birds cooked in wine with lots of foraged vegetables to smoked trout from last weeks fishing trip, food is a big part of our relationship to nature.