Complete reference on deer hunting lore, natural history, and science.

On the Hunt is the story of deer-hunting in Wisconsin, from the spear-throwing Paleo-Indians to the sportsmen of today. Meticulously researched by one of the state's most prolific outdoor writers, On the Hunt covers subsistence and sport hunting, deer camps, changing deer management policies, and recent developments and controversies, from human encroachment on deer habitat to CWD. Range maps and charts tracking annual herd populations and harvest goals complement Willging's engaging storytelling. Drawing from Department of Conservation papers, hunting magazines, newspapers, historic photos of classic deer camps, and the personal stories of hunters and deer managers, On the Hunt offers a fascinating glimpse into a distant and not-so-distant past, when the hunt joined men in almost mythical unity and bucks were seemingly larger than life. An ardent sportsman with nearly 25 years of hunting experience, Willging understands that deer-hunting is as much about the smell of the woods in autumn and the meticulous cleaning of a fine rifle as it is about bringing home a whitetail. His story of how Wisconsin's own World War II flying ace, Richard Bong, squeezed in a few days of hunting while home on leave vividly illustrates the sport's powerful pull on hearts and minds. Willging also engagingly conveys the important tradition of the deer-hunting camp, from a humble two-man shack in Chequamegon National Forest (like the one he shared with his best friend, Steve) to the grand old Deer Foot Lodge founded in 1912 in Vilas County. On the Hunt is perfect preparation for the avid sportsman's annual fall trek with friends and family into the woods.

Most vols. have appendices consisting of reports of various State offices.

Stories of sportsmen past come to life in History Afield, an account of the many and varied sporting pursuits that are part of the Wisconsin tradition. Author and outdoorsman Robert Willging shares more than two dozen tales of Wisconsin sporting history, highlighting the hunt for waterfowl, upland birds, and deer; trout fishing in wild north Wisconsin rivers; and recreating at early Wisconsin lakeside resorts. Anecdotes of fishing exploits on our plentiful waterways and presidential visits to northern Wisconsin reveal a unique slice of sporting culture, and chapters on live decoys and the American Water Spaniel demonstrate the human-animal bond that has played such a large part in that history. Tales of nature’s fury include a detailed account of the famous Armistice Day storm, as well as the dangers of ice fishing on Lake Superior. These historical musings and perspectives on sporting ethos provide a strong sense of the lifestyle that Willging has preserved for our new century. Featuring first-hand interviews and a variety of historic photos depicting the Wisconsin sporting life, History Afield shows how the intimate relationship between humans and nature shaped this important part of the state’s heritage.

What are some food favorites in Wisconsin, and why are they special to us? How have our landscape and the people who have inhabited it contributed to our food heritage? This unique blend of history book and cookbook gives kids a real taste for hands-on history by showing them how to create and sample foods that link us to the resources found in our state and the heritage of those who produce them. Designed for kids and adults to use together, The Flavor of Wisconsin for Kids draws upon the same source material that makes The Flavor of Wisconsin by Harva Hachten and Terese Allen a fascinating and authoritative document of the history and traditions of food in our state, and presents it in a colorful, kid-friendly format that’s both instructional and fun. Mindful of the importance of teaching kids about where the foods they eat come from, each chapter examines a different food source—forests; waters; vegetable, meat, and dairy farms; gardens; and communities. The authors explore our state’s foodways, from their origins to how they have changed over the years, and then offer a selection of related recipes. The recipes are written for modern kitchens but use many traditional ingredients and techniques. Level of difficulty is clearly noted, as well as whether a recipe requires a heat source to prepare.