The Wings of Change (Part 1)
This is the first in a three-part series analyzing how the many changes in technologies, equipment, clothing, gear, tackle and...
Kevin Cochran
Kevin Cochran is a long-time fishing guide at Corpus Christi (Padre
Island), TX. Kevin is a speckled trout fanatic and has created several
books and DVDs on the subject. Kevin’s home waters stretch from Corpus
Christi Bay to the Land Cut.
361-688-3714
[email protected]
www.captainkevblogs.com
Turning the Page
On those long and chilly boat rides north of Baffin Bay, I would listen to the engine droning out its...
Winter's Duplicity
In the coldest month, Old Man Winter exerts influence on the efforts of Texas coastal anglers in two main ways....
Defining the Best: Part 2
Last month's feature examined the ways in which the knowledge and skill sets utilized by delivery drivers distributing magazines along...
Defining the Best: Part 1
Identifying the top performer(s) in any field requires analysis of the contenders' key attributes and of the outcomes they produce....
Ranking Aspects of Lure Choice and Presentation
All anglers dedicated to fishing exclusively with artificial lures recognize the importance of selecting the right lure for the moment...
The Eighty-Percent Rule
Across the sporting landscape, a popular myth prevails. Coaches and athletes repeat it regularly, though it has no real meaning....
The Tapestry
In various contexts, anglers use the term pattern when describing their fishing activities. Professionals offering advice on television programs reference...
Collective Intelligence
Collective intelligence plays various roles in different types of animal groups. A scientific study on bees revealed one example of...
Misleading Numbers
Thoughtful anglers analyze data in the attempt to make better decisions about where, when and how to target fish. The...
Gulf Coast Kitchen
Get all the latest coastal cuisine recipes from guides and authors.
Recipe of the month
Chicken, Andouille, and Shrimp Jambalaya
Ingredients
2 tablespoons vegetable oil
1 pound andouille sausage, sliced
2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
1½...
