Beyond the Pages: MYSTERY RANCH Ambassador John Huston Relives Amundsen’s Epic Expedition

Beyond the Pages: MYSTERY RANCH Ambassador John Huston Relives Amundsen’s Epic Expedition

In 2005, MYSTERY RANCH Brand Ambassador, John Huston, got a once-in-a-lifetime opportunity--recreating Roald Amundsen's 1911 expedition to the South Pole. John provides a reflection on the trip that remains a cherished highlight for him almost two decades later.
Backcountry Safety and Communications Part 2: Mission Planning and Decision Making

Backcountry Safety and Communications Part 2: Mission Planning and Decision Making

In Part 1 of this two-part series on backcountry safety, published by MYSTERY RANCH in January, we discussed the importance of making a basic trip plan and a communication contingency plan. Here we are going to get into mission planning and decision-making practices to keep your trip on track and in control even if things go awry.
MYSTERY RANCH 2023 Giving Impact

MYSTERY RANCH 2023 Giving Impact

At MYSTERY RANCH, our commitment to giving back extends beyond mere words—we believe in tangible impact. As we reflect on the strides made in 2023, this summary encapsulates the profound outcomes our support has facilitated for the nonprofits we proudly champion.
Holiday Recipes with Lindsey Browne Davis: Jalapeno + Paprika Cornbread

Holiday Recipes with Lindsey Browne Davis: Jalapeno + Paprika Cornbread

In our house, cornbread goes with anything. We of course like to enjoy it as a classic side to soups and stews, and then stretch the leftovers into breakfast by enjoying a slice with a fried egg. Here is a simple way to enjoy your cornbread with a little extra color and spice with this take on a country classic.
Holiday Recipes with Lindsey Browne Davis: Green Chile Venison Stew

Holiday Recipes with Lindsey Browne Davis: Green Chile Venison Stew

As winter sets in, nothing satisfies quite like a large pot of stew that warms both home and belly. This recipe is inspired by a dear friend of mine, Amanda, who lives in the southwest and has taught me the way of the green chile.
Blazing Gift Ideas: The Ultimate Firefighter Gift Guide

Blazing Gift Ideas: The Ultimate Firefighter Gift Guide

In the world of firefighting, every tool and accessory plays a vital role in the daily life of these brave individuals. This Firefighter Gift Guide goes beyond the traditional, delving into the essentials that make a firefighter's demanding job just a bit more manageable and comfortable while also providing gift options that can be translated into their off time.
Guide to Skiing Japan

Guide to Skiing Japan

So you want to ski Japan huh? You’re not the only one who’s been lured into travel by images of impossibly deep snow followed by hot spring soaks and steaming noodle bowls. Before you book your tickets to the land of the rising sun, here’s some background information and a few tips to help you make the most of your experience.
Chef Eduardo Garcia’s Holiday Table: Elk Tongue Sliders with Sauerkraut & Chimichurri

Chef Eduardo Garcia’s Holiday Table: Elk Tongue Sliders with Sauerkraut & Chimichurri

Oh, the tongue, you noble muscle you. Functional in every breath, taste and experience, the tongue is unavoidable. And yet little celebrated and rarely seen is the tongue on our modern fare. Versatile and equally toothsome eaten raw as a tartare, smoked, pickled or slow cooked as I do here.
Chef Eduardo Garcia’s Holiday Table: Carp Croquettes

Chef Eduardo Garcia’s Holiday Table: Carp Croquettes

Across the globe, fried fish has always held a crunchy yet fluffy soft spot in my heart. Here in Montana, we have abundant fish resources that are both delicious to our palate and in some cases necessary to be harvested. This recipe works well with any flaky fish be it trout, halibut, snapper or in this case, invasive Carp.
Chef Eduardo Garcia’s Holiday Table: Wild Carpaccio

Chef Eduardo Garcia’s Holiday Table: Wild Carpaccio

This recipe—carpaccio—goes back to me being 18 in a big-city restaurant. That was the first time I saw someone eating raw red meat. It’s encouraging us to understand the animal in its most raw place—past death, sitting there in an opportunity zone—and carpaccio celebrates those little pieces that you’re told to trim off.