Ramblings of a Half-Baked Guide
By the time this issue makes it into your hands, I will have been guiding fly and light-tackle anglers full...
According to Scott
The Difference
It is no big secret that I take my job very seriously. I live eat, sleep and breathe fishing and...
The People
It is crazy where some of my ideas for this piece come from. For example, I am sitting on the...
From Dusk till Dawn
I do not know what it is about heading out real early or coming in real late but, there is...
User Groups
When I was a teenager, I honestly, deep down believed, that I would never be able to say, "I remember...
Capt. Chris Phillips 1947-2010
The fishing community of the Texas Gulf Coast was saddened earlier this year at the news of the passing of...
Bright Horizons
As I sit here writing this February column shortly after celebrating the New Year, I realize that I (and I...
Green Machines
We hear the term "green" used daily to signify or represent a healthier environment or to signify the movement to...
Dear Santa
I do not know how you all feel about it, but I honestly believe in that little lesson from the...
According to Scott: November 2009
We all see it daily... careless and inconsiderate individuals who take for granted the beauty and serenity of our natural...
Gulf Coast Kitchen
Get all the latest coastal cuisine recipes from guides and authors.
Recipe of the month
Shrimp Po-Boy Sliders with Remoulade Slaw
Remoulade Slaw
1 small package precut coleslaw3/4 cup Yum Yum Sauce 1/8 tsp cayenne1 Tbsp. stone ground mustard1/4 cup minced...
