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801012 Plas Newydd , Cardiff- CF14 4YS
Warrington , United Kingdom  United Kingdom
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Camostorm - Cardiff

camostorm one can find all types of outdoor adventure related articles which will give you maximum information about the place. There is plenty of content available for adventure seekers. People of all age groups will find the content useful. You can also know about the surrounding beauty of the place, spectacular locations, the advantages of visiting that location and also be intimated about the risks if any.The saltwater angling community is doing victory laps after finally gaining some parity with its commercial competition in federal management circles. It’s a well-deserved celebration after a long, uphill battle.

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Until approximately 12,000 years ago, when the first agricultural systems were developed, across every border and cultural divide, foraging was the predominant means of sustenance… The lost art is gaining momentum for a variety of modern reasons, including economic hardship, increased interest in sustainability and ecological well-being, and a desire to reconnect with nature and food.

“I think foraging fits in with any city, any town, any rural area, and any wilderness,” says Eric Knight, one of the Earth Native Wilderness School’s main teachers of edible and medicinal plant classes. “It’s part of who we are as humans.”

Admittedly, I’m not much of a forager. I’ve found a few morels in the woods, but I’m typically too busy chasing far-off gobbles to watch where I’m walking. (Not coincidentally, I’ve never found an arrowhead either so I must not spend any time looking at the ground.) I do pick chokecherries, wild plums, and crabapples in the late summer — mostly for my winemaking efforts. Other than that, most of my non-meat food comes from the market or the garden.

I’d like to change that as I’m sure there are plenty of great-tasting opportunities I’m stepping over every day. I do plan to pick some dandelions from my yard this spring — again for homemade wine, but I know everything from the yucca plants on the prairie to cattails offers sustenance. Maybe this will be the year I give it a try.

As you probably know, brining is the act of soaking meat, in this case turkey breast, in a saltwater solution for a period of time, typically overnight, though as little four hours works wonders. The salt in the brine breaks down proteins in the meat known as myosin, offering more space to absorb water and reducing the amount of shrinkage during the cooking process. The result is a tender, moister end product. Typically, I make my brine with a cup each of kosher salt and sugar dissolved in a gallon of water. Sometimes I add peppercorns, garlic cloves or other flavorings.

Recently, a friend clued me in to a new way to brine wild turkey, or new to me anyway. It seems this little secret to moist, delicious wild turkey breast has been around for a while, but hunters have held it close to their vest. Well, I’m going to blow the lid off the jar and let Wild Chef readers in on it. (Most likely, you’re already in on it and I’m just slow to the punch.) In fact, you probably already have this brine in your refrigerator – pickle juice. That’s right, the liquid used to make commercial pickles makes a great brine for poultry. It’s so good, it’s reportedly used by Chick-Fil-A to brine the chicken breasts used in their famous sandwiches.

If you think about it, pickle juice makes a lot of sense as a brine. It’s typically made with water and salt, with vinegar, garlic and other flavorings added. The salt concentrate is high enough to break down the myosin in wild turkeys and create a flavorful, moist meat, whether you bread it and fry it or put it on the grill. I would suggest injecting some of the brine into the turkey to speed up the brining process, but otherwise, give pickle juice a try. That’s what I’m going to do with at least one of the breasts from this Osceola I killed with my Mossberg FLEX 20-gauge in Florida last week.

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Classic deer guns and crapshoot accuracy with those. On the other hand, I have a Winchester Model 70 Classic Compact in 7mm-08 that won’t put three shots inside a cantaloupe no matter what I feed it. Them’s the breaks.

When a new rifle shoots well, you’ve gotten what you expected. Big deal. But with a classic gun, you have no idea what to expect, or what you’ll get. It’s a crapshoot. A gamble. And it’s all part of the charm. The reason why people gamble is because there’s the off chance of a genuine thrill. And I got one from the old Winchester Model 100 .308 Carbine pictured above.

I (roughly) sighted it in for the first time last week, during a big rifle-accuracy test about which you’ll hear more soon. I got the gun for a steal last summer on Gunbroker.com, but because I needed to replace the long-ago-recalled firing pin and because the gun shop was backed up and because I got crazy busy, I just hadn’t had a chance to really shoot it.

Finally, this would be that day. When I uncased the rifle, the other shooters and I took bets on how it would group at 100 yards. Competitive shooter and gunsmith John Blauvelt, who’d seen some good 100s, guessed it would do pretty well. Our own David E. Petzal, who’d seen many bad 100s, figured it would stink up the place. And I, trying to manage expectations, bet on 3-inch groups, telling myself I’d be happy with anything under that.

ke gill-netters, purse seiners, and those interest-stacked policy boards seem like minor nuisances.This fight isn’t about who gets which share of the fish – it’s about having any fish left.At current rates of sea level rise, many coastal estuaries will be flooded before the end of this century. When that happens, both recreational and commercial coastal fishing will collapse.

That’s because 80 percent of the recreational marine catch is estuary-dependent.Figures for the commercial side run to 70 percent nationally, 90 percent in the Gulf.Estuaries are not just the daily habitat for fish like speckled trout, flounder and drum, they are also the farmland that produces groceries for a vast array of other species – including many that spend their entire lives in the open oceans.

Biologists say during previous periods of sea level rise, estuaries adapted by migrating inland. But coastal development has now blocked that adaptation. In the U.S. alone, 40 percent of the population now lives along the coast. Low lying coastal plains that once could convert to new marshes are now layered in concrete.This threat isn’t something dreamed up by computer models. It’s an unfolding disaster that’s been measured daily for decades. The history can be viewed on the NOAA site Sea Level Trends.

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