Fin & Fire's Podcast with Jeff Mishler

Episode 8 | James Rowe works hard to take rifle accuracy to the next level.  He is a part of a group of precision shooters who fine tune their gear for ultimate accuracy. He is an engineer at Nosler in Redmond Oregon. I sit down with him at his home and discover some secrets to true rifle accuracy.

Episode 7  | Dave Smith of DSD--Dave Smith Decoys--knows how to hunt geese.  In the episode of Fin and Fire With Jeff Mishler, Dave and I go deep into the world of waterfowling and discuss calling, blinds, dogs, hunting with friends and of course, decoys. It is a long conversation so bring some whisky, and join us.

Episode 6 | What is it like to work as a full time fishing guide and live the grind that comes with it? What is it like to spend half the year in Alaska, the other half in the woods of Michigan? I sit down with Robbie at Blue Fly B&B in King Salmon and discuss how he got his job and  whether his expectations were met when the dream became a reality. 

Episode 5 | Running a fishing lodge in Alaska is challenging. Running a fishing lodge in Alaska during the pandemic is more so. Catching COVID and surviving in the process...well that makes for a good conversation. I sit down with my good friend Patricia Edel, owner of Blue Fly B&B and dive into the reality of living full time in King Salmon, Alaska. It takes commitment and a strong sense of independence.  And a good sense of humor. 

Episode 4 | Have you ever considered making a drastic change in your life to create the life you always dreamed of?

Rob Perkin used the downtime in the pandemic to make that change. He built the boat, by hand, got a captain's license and then set out to explore the near shore coastal environs of the pacific ocean with the intent of sharing his knowledge through a growing guide business.

This conversation goes deep into the process of how you make the great change.

Episode 3 | If you like to hunt, fish and live an outdoor lifestyle, cooking what you harvest, preparing meals from the bounty is a bonus to the experience, and an enjoyable process.

Hank Shaw is at the epicenter of the movement to utilize the entire animal and present creative, delicious meals.

With multiple published books under his belt, I dive into the nuts and bolts of how to improve the process of cooking or presenting our favorites.