Posts Tagged ‘Chris Niskanen’

The Best Bird Dogs I’ve Ever Seen

Monday, February 11th, 2013

The author watches

The author watches Sam Cook’s “Lucy” work a western Minnesota Walk-In Access hunting area. Photo courtesy Sam Cook / Duluth News Tribune

I’ve joked with friends that I’ve never met a dog owner who wasn’t an expert. While in jest, when it comes down to it, there’s nothing wrong with having extra confidence in your training and your dog if things are working for you. “The best dog in the world” phrase may be about as ubiquitous as “Best Dad” coffee mugs, but it’s all relative – as a shamelessly biased owner and utterer, I would know.

But what if you put aside partiality and emotion for a second, then what dog(s) stands out as the best you’ve ever seen. What friends or relatives had a pup that impressed you with its all-around ability – field work, obedience and personality? What dog made an indelible impression on you at a field trial or hunt test?

Here are four from my experiences that stand out:

“Lucy,” Yellow Labrador Retriever. Sam Cook is the longtime outdoor scribe at the Duluth News Tribune, and I joined him and his Lucy in 2011, touring some of western Minnesota’s first Walk-in Hunting Areas. Bird numbers were as low in this part of the state as they’d been in years, but if there was a ringneck in the field, Lucy found it. And what we did find were runners, but that’s where her ability to stop on a whistle came in handy, allowing us to catch up before the chase resumed. She retrieved to hand and, like any lab worth their weight in kibble, made you feel like their best friend.

Photo by Anthony Hauck / Pheasants Forever

Brad Mccardle’s “Teigen.” Photo by Anthony Hauck / Pheasants Forever

“Teigen,” English Setter. Brad Mccardle is a bird bum living in Lewistown, Montana whose singular upland passion is hunting Hungarian partridge. Lucky for him, he’s got Teigen, a beast of a big-running setter bound with athleticism, drive, a nose and style. I hunted with Mccardle and a small group of pro-level dog guys – making me the odd man out – but even a relative novice like me could see a dog oozing with greatness. If I lived in open country, I’d want a dog like Teigen.

“Finn,” Black British Labrador Retriever. It’s practically a prerequisite for an outdoor scribe to have a good dog – see previously, Sam Cook – and Chris Niskanen, the former outdoors editor at the Saint Paul Pioneer Press, is no different. Niskanen hunted with my family and other members of Minnesota’s Lac qui Parle County PF chapter for a pheasant hunting season opening story a few years back. Already a decade-long veteran, Finn was the workhorse for a big group. And all the flushing and retrieving came in a compact British size, or about half your typical lab. I saw online this past autumn that even at 13-years-old, Finn was retrieving ducks in North Dakota for Niskanen, who is now the Communications Director at the Minnesota Department of Natural Resources.

Bob St.Pierre's "Trammell." Photo by Anthony Hauck / Pheasants Forever

Bob St.Pierre’s “Trammell.” Photo by Anthony Hauck / Pheasants Forever

“Trammell,” German Shorthaired Pointer. Regular readers of Pheasants Forever’s blog know of Trammell, who is dog #1 in Pheasants Forever Vice President of Marketing Bob St.Pierre’s family. I’ve seen her in the field enough to witness too many points to count, a few outrageous retrieves, but mostly I’ve seen quality performance after quality performance. There’s consistent and good, then there’s consistently good – that’s Trammell.

If you still end up listing your dog, consider yourself biased beyond repair. And that’s okay. Just know that you don’t have the best dog in the world…because I do.

Anthony’s Antics Afield is written by Anthony Hauck, Pheasants Forever’s Online Editor. Email Anthony at and follow him on Twitter @AnthonyHauckPF.

Hank Shaw: Pheasant Hunter, Angler, Gardener, Cook

Wednesday, October 5th, 2011

Hank Shaw's fantastic new book: HUNT, GATHER, COOK

Editor’s Note: Hunt, Gather, Cook author Hank Shaw has penned a portion of Pheasants Forever’s “Wild Game Cooking” special section appearing in the upcoming winter issue of the Pheasants Forever Journal.  If you’d like to become a member of Pheasants Forever and receive this issue along with a full year’s subscription, join today by following this link.


According to Wikipedia, the market for organic foods grew from nothing to a $55 billion industry by 2009.  I believe a similar trend is developing around our roots as hunters and gatherers.  From Steven Rinella’s Travel Channel show, The Wild Within, to Facebook’s Mark Zuckerberg declaring that he’d like to become a hunter, folks that hunt, fish and gather their food are becoming today’s pop culture trendsetters.  Suddenly, mainstream America has an interest in the origination and acquisition of the food on their tables.


One of the leaders bridging our hunting and gathering roots to mainstream America is Hank Shaw.  Shaw is most known for his popular blog: Hunter, Angler, Gardener, Cook.  I caught up via email with Hank  to ask him about a couple of his new endeavors; including, a fantastic new book titled Hunt, Gather, Cook.


St.Pierre: The Minnesota DNR’s Chris Niskanen, a mutual friend of ours, was the guy that introduced you to hunting when you were 32 years old.  Tell me about that experience; why were you interested, what surprised you, and what hooked you on hunting to the extent that you make your living today as a result of your ability to hunt, write about hunting and cook the fruits of your labor?

Shaw: I first became interested in hunting because, oddly, of my fishing abilities. When I’d lived on Long Island, I developed a deep knowledge of the waters there – to the point where I could almost always catch something. I knew the tides, moon phases, and seasons. I could read current breaks, knew where structure was to hold fish. And, most importantly, I had the skills to make pretty much any seafood taste great.


When I moved to Minnesota, I wanted that same ability on land. Chris took me out to South Dakota to hunt pheasants. It was a hard hunt, as it was the last week of the season and we were hunting public land, but Chris could still easily come away with his limit of pheasants each day. I couldn’t hit the broad side of a barn, but I was hooked.


What surprised me most was how engrossing hunting became. You can drink beer and shoot the breeze when you are fishing, but when you are hunting you must live completely within the moment. You become a set of ears and eyes, you start to notice smells you’d never notice before; I’ve smelled deer before I could see them. I never felt so truly alive as when I am quiet in the woods, hunting for deer, rabbits or squirrels. Even when I don’t come home with anything, I feel rejuvenated after the experience. 


St.Pierre: Both your book and your blog are subtitled “finding the forgotten feast.”  To me, that subtitle echoes of Aldo Leopold’s often referenced passage from A Sand County Almanac in which he talks about food not coming from the grocery store, but from the land.  Why is it important to you for America to rediscover this “forgotten feast?”


Shaw: Because we are one of the only cultures that does not, for the most part, eat food from our land. Very few of the foods Americans now eat are native to the 50 states. This was not always the case. Muskrat (called “marsh hare”) was sold in the finest restaurants in America a century ago. Our basic knowledge of plants and animals was far greater than it is today. Wild game and wild foods were once a normal part of the fabric of our lives. Now they are an exotic novelty.


What I hope to achieve is to rekindle people’s interest in nature’s bounty – and I am not talking about living off the grid or anything. I am talking about it becoming normal for people to own their own slice of nature within an otherwise “normal” life: Maybe they’re anglers, maybe they gather wild rice or berries or mushrooms. Maybe they hunt a deer for the freezer every year. Minnesota is one of my favorite states because so many Minnesotans already do this, so what I do is not such an alien concept for them.



St.Pierre: I consider myself to be a hunter, angler and gatherer.  I pick morel mushrooms and wild asparagus, hunt voraciously, and fish adequately, but some of the things you pursue had me thinking some of this stuff is more work than it’s worth.  The effort to make a cup of acorn coffee, for instance, seemed a painstakingly long process for the reward.  Where do you find the balance between adventure and practicality?

Shaw: Everyone has to find his own balance. I don’t really do acorn coffee so much because its flavor is only so-so, but acorn flour has such a distinctive nutty flavor I find it more than worth the effort. It is the perfect flour to use when cooking game.


But you bring up a good point, because if your calculus is always cost-benefit, or whether wild foods are cheaper than Wal-Mart, wild food will always lose. But there is a spiritual, emotional component to this that cannot be quantified. Anyone who has ever gone fishing on a camping trip, and who’s fried that fish up over an open fire that night, knows just how good that fish will taste – it’s more than the sum of its parts. There is something deeply satisfying about working for your dinner.


St.Pierre: Of all the crazy things you’ve chased, gathered, and cooked, what is: a) your favorite and b) the thing most of us would think odd that you absolutely loved?

Shaw: I dunno. There are so many awesome experiences. But I have to say ruffed grouse hunting in the far north of Minnesota is right up there. Hunting grouse in the forest touches me in a way that no other hunting does. I grew up around very old forests in New Jersey, and whenever I return to that kind of woods – no matter what state I happen to find myself in – I get the feeling I am home. I love the desert, I love the mountains, but I am most at home in the forest. And there may be no other game bird as delicious as a ruffed grouse. Maybe a woodcock, but that’s arguable.


Hank Shaw prepares a "forgotten feast"

Crazy things? Hard to say. Maybe periwinkle snails off the rocks of New England. Blue camas bulbs in the High Sierra, which you need to be sure aren’t the disturbingly named death camas bulbs. I also happen to love the freshwater drum of the St. Croix River, which most people scorn. I love that they are fatty and rich, just like their cousins the redfish of Louisiana.



St.Pierre: Since I’m a pheasant guy, I’ve gotta know your favorite pheasant meal, the sides you like to serve with your pheasant and the drink to wash it down?

Shaw: OK, this is tough one, because I eat pheasant all the time. But I do a dish where I gently poach the pheasant breast in pheasant broth, then crispy-fry the skin separately. I serve the poached breast with the crispy skin on top, with a sweet-savory corn sauce underneath. It is just awesome. Sure, it’s a little cheffy, but I like my pheasant breast gently cooked and I love, love, crispy skin.


A drink to wash it down? I think a heavy white, like a Cote du Rhone blend, a Viognier, or an unoaked Chardonnay are good. But so are dry roses from southern France or Spain, and even light reds such as a Gamay, Grenache or Pinot Noir work well, too. It depends on how you’re serving the pheasant. Same goes with beer: Everything from a Grain Belt to an expensive Chimay Belgian beer works with pheasant, depending on the preparation.



St.Pierre: My wife and I are looking forward to dining at Corner Table in Minneapolis next Monday night when you will be the guest chef for the evening.  What can folks attending your special appearances expect to taste and learn from these events?

Shaw: Our wild food book dinners are expressions of time and place. I work closely with the chefs, in this case Chef Scott Pampuch, to create a multi-course menu that can only really be done in one place and in one time – in our case, we’ll have lots of autumn Minnesota products, like walleye, pike, highbush cranberries, real Ojibwe wild rice, pheasant, venison – that sort of thing. Minnesota has such a wealth of wild foods that Scott and I are really looking forward to putting together a symphony of the North Star State’s finest foods. Even experienced eaters will taste something new here. I guarantee it.


Hank Shaw will be appearing at Corner Table in Minneapolis on Monday, October 10th at 6 pm.  Reservations for this special meal can be made by calling 612.823.0011.  Price is $65 per person.



The Pointer is written by Bob St.Pierre, Pheasants Forever’s Vice President of Marketing.  Follow Bob on Twitter @BobStPierre.


What’s Your Shotgun’s Serial #?

Monday, August 23rd, 2010

Before this hunting season, make sure your shotgun's digits are known and secured.

Do you know your shotgun’s serial number by heart? Unlikely.

But you DO have it written down and saved somewhere, right? Be honest…

I’ll admit I have as good a chance picking the next Powerball lotto correctly as I do guessing the numbers that comprise my shotgun’s personal identification.

Most of us will never need to know this number until we need to know it, i.e. when your firearm is stolen or goes missing. Consider the case of well-known waterfowl hunter Jeff Foiles. Among the items taken by thieves from a recent heist of Foiles’ truck included two Benelli Super Black Eagle 12-gauge shotguns. To read Saint Paul Pioneer Press Outdoor Editor Chris Niskanen’s account of the crime, click here.

I ran into Niskanen at Game Fair (the event Foiles was in town for) the week after the break in and asked him how the investigation was going. “No serial numbers for the guns, so there’s really nothing they [police] can do,” he said. For the record, Foiles’ calls – used to win big calling competitions and lure countless ‘fowl into gun range – are the real irreplaceable items from the caper. But finding the firearms at a pawn shop or elsewhere could be the lead needed to get them. Without the serial numbers, it’s a virtual cold case.

Niskanen told me the incident had inspired him to jot down and save the serial numbers for all his firearms. I’ll do the same, and you should, too. Chances are you’ll never need it, but better to be safe than sorry.