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Featuring Dave Smith---DSD Decoys
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.
About Jeff Mishler
Jeff Mishler is a fifth generation Oregonian who's life work is hard to quantify. Father, writer, photographer, television commercial director, environmentalist, video producer/distributor, website manager, hunter, angler and lifelong recreationist who lives a fly-by-the-seat-of-yourpants mantra. If he’s not in his office writing another essay or developing a show concept, he’s chasing mallards and pheasants with his lab Hailey, running his jet sled up a local river to a sweet steelhead run, setting up on a screaming bull elk with bow in hand or conspiring with his small circle of equally affected steelhead bums while downing healthy portions of really good Oregon beer.
Also in Fin & Fire's Podcast with Jeff Mishler
Episode 63 Featuring Ducks Unlimited Biologist Kelly Warren---Working With Land Owners To Create Habitat
Episode 63 | Kelly Warren is the Western Oregon regional Biologist for Ducks Unlimited. Kelly often works with local land owners to cooperatively design and develop thriving habitats for all wetland species.
Episode 62 Featuring The Flash Tying Challenge---Fin and Fire's Annual In-Store Event
Episode 62 | In this rapid fire episode of Fin and Fire With Jeff Mishler I sit with participants of the annual Flash Tying Challenge, a friendly tying competition with a crazy twist. The day was filled with great conversation and creative approaches to the past time we love.
Episode 61 Featuring Marena Gray---Big Game Butcher And Clean Meat Advocate
Episode 61 | Marena Gray is the manager of The Custom Shop at The Meating Place in Hillsboro, Oregon. She breaks down thousands of animals each season and offers some solid advice for hunters if they want to get quality meat back from the butcher. It all starts with what you do in the field.