Last updateWed, 23 Apr 2014 9am


Prairie chicken release bolsters iconic native

Forty-five greater prairie chickens were trapped in Nebraska in recent weeks and released at The Nature Conservancy’s (TNC) Dunn Range Prairie in northwest Missouri. The release will bolster small flocks of prairie chickens within the Grand River Grasslands, which includes Missouri Department of Conservation’s (MDC) Pawnee Prairie. This is the second year of a three-year, bi-state program with Iowa to help an endangered and once-common species rebound in the two states.

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Youth turkey season harvest tops 4,000

Young hunters checked 4,332 turkeys during Missouri’s youth turkey hunting season April 12 and 13, topping the 4,000 mark for the second time in the youth season’s 14-year history.

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Catching 10 pounders every spring

    I caught another 10-pound fish this week, on ultra-lite gear with four-pound line. I do it about every year, while fishing for white bass on a small tributary where they like to come to spawn. Caught one last year and another the year before. I wish I could say they were 10-pound walleye, but they weren’t. They were carp! Every carp I catch during the spring is hooked in the body somehow. Wish I could hook a 10-pound walleye just once. It is a fact though that gold and silver is more rare than sandstone and limestone. And almost everything you want to catch is rarer than a carp!

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Shaw Nature Reserve will host native plant sale

Choose from a huge variety of native wildflowers, ferns, trees and shrubs for home landscaping at the Shaw Nature Reserve’s annual Shaw Wildflower Market on Saturday, May 10 from 9 a.m. to 4 p.m. The annual sale offers the widest array of native plants available in the metro St. Louis area, selected by the Reserve’s horticulture staff and several local nurseries. Admission to the sale is included with Reserve admission of $5 for adults and free for Missouri Botanical Garden members. Children ages 12 and under are free.

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Make sure morels keep coming back

    Morel mushrooms are a delicacy that have been enjoyed by humans for centuries. Many of us still relive the inherited connection between the tasty fungi and the foraging activities of our ancestors.

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