Category Archives: Outdoor Sports

Outdoor Edge Has a Great New Product For the “Real Outdoors Adventurer

American Press Travel News-Oct. 25th, 2017-East Coast of FL. Outdoor Edge has some very fine, usable quality knives & tools for outdoor adventuring. On my return home from my farm in TN. I found a very cool item delivered to my home-office.  The Para-Claw bracelet knife is a terrific and innovative product. Well thought out, I can see how always having a bracelet sharp knife at near instant reach can be and already proved its worth in potentially life threatening situations. My mantra to my family has always been having the right tool can get the job done “right” the first time around. I often explained why a sharp blade saves, and a dull knife can seriously injure. Well, having a para-cord and a very sharp claw blade as a wrist-buddy can do just that; save you!

A former bounty hunter had one of these on his wrist. When his target for a bounty tried to get his gun and fought with him, he cut the mans hand and when the man stepped back to see the damage to his hand, the bounty man cuffed and subdued him quickly and without further incident. A friend of mine name Mat Strumor went fishing by himself offshore in the Florida Keys. He trolled 4-baits and big fish took all of them, flashed across each others tracks and cause the rods lines to garot him around his throat. He didn’t have a knife at the stern and nearly passed out. He had his hand between the lines and as the fish rushed towards the boat there was just enough slack to allow him to reach his filet knife on the center-console. He cut all lines and vowed never to big-game fish alone again. Boy what he’d have given for having a Para-Claw on his wrist.! To get your Para-Claw and an entire group of QUALITY KNIVES & TOOLS FOR YOUR OUTDOOR ADVENTURER’S GO: www.OutdoorEdge.com

Plano Tackle Always Innovative, Not “Plain Old.”

AmericanPressTravelNews-October 17th, Knoxville, TN.-As publisher of APTN, I am also a prolific magazine writer. I write about food and travel, but my roots are in the realm of fishing, hunting, boating and all manner of non-ball sports and endeavors. This article is devoted to where and how I keep my terminal tackle. For many decades I have always utilized Plano Tackle Boxes. Recently I acquired two new Plano products. You guessed it, also tackle boxes and keepers. The first of the 2 units is the Guide Series 3600 the No. Six Stowaway. This compact model is great for Kayak fishing, canoe or any small or larger boat use too. It has a Utili-Tackle Rail System that has attachment points for accessories, gear, or tie -down bungees. The top holds a Stowaway Utility box for quicker than quick access. Corner feet on the base elevates the bag above any puddles while the rubber accents on the base reduces sliding. A compact box with enough storage for even the tackle-hoarder angler.

The other Plano unit is a 3700 Series Z Series zipper bag design with 4-included large stowaway boxes. The backpack design lets you head out with hands free for rods or while heading to the boat, pier or shore. It has a water-resistant fabric coating that keeps the outside water splashes outside. The unit sports a wrap style front pocket for quick asset to your gear. Love this unit too!

Check them out by going to your favorite tackle store or go on-line: www.planomolding.com

North Carolina – Agri-tourism – Walnut Cove Farm Has Done It Proud!

Barb relaxes on one of the Cathey grown pumpkins. Each gourd can make 15 pumpkin pies.
Barb relaxes on one of the Cathey grown pumpkins. Each gourd can make 15 pumpkin pies.

APtravelnews-September 11th, Walnut Cove Farm–Waynesville, North Carolina–Agri-tourism is very much alive and well at Walnut Cove Farm. Joseph and Tara Cathey have worked hard and smart turning one acre of land in Waynesville, NC and 3-acres in Bethel into a wonderfully productive garden and growing enterprise. Majic Heirloom Tomatoes, all kinds of greens and other field and tree fruits and veggies attract people from all walks of life to farm to table suppers often accompanied by Blue Grass music where guests as we did actually watch the process of grinding and pressing fresh apples into the most delicious apple cider straight from the press. While there, we enjoyed silver dollar sized little tomato pies (I ate 10 of them, beyond “good”) drank two glasses of cider and felt like Superman- the apples and tomatoes boosted my “WOW” factor by at least 10 (at least Barb and I felt like it did) and these folks made you genuinely feel as welcome as family. We loved this place. Besides the dinners they provide to the public they also supply restaurants and other businesses in and around Waynesville with produce for their uses in healthy, creative dishes too! Do we recommend going out of your way to visit these fine folks and enjoy a farm to table dinner? Oh, yes!!!!

Walnut Cove Farm  – Owned by Joseph and Tara Cathey. Farm to table dinners and suppliers from June thru October. 575 Walnut Cove Road, Waynesville, NC (828) 400-0115.

 

A cornucopia of fresh! Tomatoes, and great garden crops! The Cathey's also market flowers as well!
A cornucopia of fresh! Tomatoes, and great garden crops! The Cathey’s also market flowers as well!

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Grind and press apple juice into delicious cider. Manual labor of love!
Grind and press apple juice into delicious cider. Manual labor of love!
The Cathey's pour a canning jar of the sweet, fresh pressed apple exhiler!
The Cathey’s pour a canning jar of the sweet, fresh pressed apple exhiler of life!! The cider really complimented the tomato pies!
Tomato pies. Cheese covered heirloom maters! Oh, so good! I ate 10 of these silver dollar sized delights!
Tomato pies. Cheese covered heirloom maters! Oh, so good! I ate 10 of these silver dollar sized delights!

 

 

 

 

The Valley Cove Farm to plate barn full of nostalgia and relaxation plus great suppers!
The Valley Cove Farm to plate barn full of nostalgia and relaxation plus great suppers!

 

 

 

 

Gulf County scallop season opens July 25

 

 

News Release from MyFWC.com/Fishing

Starting July 25, all state waters from the Mexico Beach Canal in Bay County to the Pasco-Hernando county line will be open for harvest of bay scallops. Gulf County waters, including St. Joseph Bay, is the last area to open this season, starting July 25, and this area will remain open through Sept. 10 (includes all state waters from the Mexico Beach Canal in Bay County through the westernmost point of St. Vincent Island in Franklin County). Harvesting bay scallops is a fun outdoor activity in which the whole family can participate. It also brings an important economic boost to coastal areas in the open region.

The bay scallop population off St. Joseph Bay in Gulf County has been recovering from a fall 2015 red tide event. Currently the population appears to be improving, but is not yet fully recovered. Ongoing restoration efforts using both hatchery-raised and locally-caught scallops will continue through the season. These restoration efforts are being conducted in the southeast area of the bay south of Black’s Island. In order to maximize the success of these efforts, swimming, boating, fishing and scalloping in the restoration area marked with Florida Fish and Wildlife Conservation Commission (FWC) buoys are prohibited during and after the scallop season.

In areas outside of Gulf County, the bay scallop season in state waters from the Fenholloway River in Taylor County to the Suwannee River in Dixie County will close to harvest on Sept. 10. All other waters open to harvest (Pasco-Hernando county line to the Suwannee River and from the Fenholloway River in Taylor County through the westernmost point of St. Vincent Island in Franklin County) will close to harvest Sept. 25 (see map).

These season dates are for 2017 only and are also an opportunity to explore regionally-specific bay scallop seasons. FWC staff worked with local community leaders on selecting these regional 2017 season dates.

At the December 2017 Commission meeting, staff will review public feedback on these season dates and make a recommendation for future management. Staff will host public workshops to gather feedback in October, after the season closes. To submit your feedback now on bay scallop regulations, visit MyFWC.com/SaltwaterComments.

Bag and vessel limits throughout the entire bay scallop harvest zone are 2 gallons whole bay scallops in shell or 1 pint of bay scallop meat per person, with a maximum of 10 gallons of whole bay scallops in shell or 1/2 gallon bay scallop meat per vessel.

 

Scallops may be collected by hand or with a landing or dip net. Scallops must be landed within the area that is open to harvest. There is no commercial harvest allowed for bay scallops in Florida.

Be safe when diving for scallops. A properly displayed divers-down flag on a vessel is displayed from the highest point of the vessel with an unobstructed view in all directions. Stay within 300 feet of a properly displayed divers-down device when scalloping in open water and within 100 feet of a properly displayed divers-down device if on a river, inlet or navigation channel. Boat operators traveling within these distances of a divers-down device must slow to idle speed.

Done for the day? Help FWC’s scallop researchers by completing an online survey atsvy.mk/bayscallops. Harvesters can indicate where they harvest scallops, how many they collect and how long it takes to harvest them. Participants can email BayScallops@MyFWC.com to ask questions or send additional information.

Learn more about long-term trends in the open and closed scalloping areas by visiting MyFWC.com/Research and clicking on “Saltwater,” “Bay Scallops” under “Molluscs” then “Bay Scallop Season and Abundance Survey.”

For more information on the season date changes for 2017, visit MyFWC.com/Commission and select “Commission Meetings,” then click on “2016” and “Agenda” under the November meeting.

For information on bay scallop regulations, visit and click on “Saltwater Fishing,” “MyFWC.com/FishingRecreational Regulations” and “Bay Scallops.”

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