"The Sargassum Sea"
Doesn't take long for a surf fisher to realize that the two major enemies faced each day are the wind...
Billy Sandifer
Retired after 20+ years of guiding anglers in the Padre surf, Billy Sandifer (the “Padre of Padre Island” to friends and admirers) is devoted to conserving the natural wonders of N. Padre Island & teaching all who will heed his lessons to enjoy the beauty of the Padre Island National Seashore responsibly.
www.billysandifer.com
www.billysandifer.com
The Importance of Rookeries
The spoil islands located in Texas bay systems are the nesting areas (also known as rookeries) of wading birds and...
The People of the Beach
Turtle patrollers began searching for nesting Kemp's ridley sea turtles along the beaches of the Padre Island Nat'l Seashore on...
Turtles, Birds, and Equipment Tips
April is a wonderful time to be outdoors in the coastal zone of Texas and it has been a personal...
"Signs of the Times"
My wife is lamenting the presence of large numbers of red-winged blackbirds hungrily devouring all the bird seed she puts...
Understanding Long Shore Drift and the 12th Annual Big Shell Beach Cleanup
Many of my customers hire me the first time hoping to gain a better understanding of the surf zone and...
"Qué Color?"
One of my all time favorite debates is also one of the longest running ones; I know you've heard it...
Red Tides, Elections, and Beach Driving Issues
Every time we get a red tide bloom folks begin asking what causes it; my reply is always the same,...
Stewardship Award and Other, More Critical Issues
The Coastal Bend Bays Foundation has chosen me and my business (Padre Island Safaris) to receive one of its annual...
The Sights of the Natural World
The late afternoon heat was finally subsiding as a cooling breeze arrived from offshore and the sun sank lower on...
Gulf Coast Kitchen
Get all the latest coastal cuisine recipes from guides and authors.
Recipe of the month
Chicken-Fried Oysters with Pico Cream
Texas Gulf Coast Oysters are a delicacy found in season most of the year, and our brand of frying them...