“We make fishing better” is one of our mottos here at Trout Unlimited. Our efforts do more than simply make fishing better, of course. But everything we do, at some level, translates to better fishing. That sits pretty well with our 300,000 members and supporters because most of them are, in fact, anglers and appreciate
Since it was conceived in 2004, TUDARE has worked to ramp up restoration work across the unglaciated, or “Driftless” area of the upper Mississippi River Basin. This 24,000-square-mile area lies in southeastern Minnesota, northeast Iowa, northwest Illinois and western and southwestern Wisconsin. It offers over 6,000 miles of cold spring creeks in 600 watersheds, one
The fishing ain’t what it used to be. We’ve all heard that familiar lament, usually uttered by an angler trudging back to the parking lot after getting skunked. As conservationists, we know it’s too often true. The losses of trout and salmon fisheries relative to their historic distribution are well known to all of us. But this
Matt Jennings and I are standing on the bank of Wisconsin’s Root River on an early spring day. And we are plotting. “I think we need to cross down there,” says Jennings, who then starts pointing his fly rod at various spots in the river. “We’ll hit that one first, then that one, and then
We’ve all heard stories about the healing power of water and fly fishing. At Trout Unlimited, our chapters and volunteers devote significant resources to helping physically and emotionally wounded veterans heal from the horrors of war. But it’s more than that. Ask any die-hard fly fisher why they fish, and, after getting through all the
Trout Unlimited’s efforts in the Great Lakes region continue to expand and 2018 was a big year for accomplishments in both the field and in advocacy efforts. TU staff and volunteers worked on dozens of major stream restoration, protection and reconnection projects in the region. TU’s active involvement in important issues helped move the needle on issues
By Jenny Weis A good peanut butter and jelly sandwich should ooze a little when you squish it. It needs quality ingredients and, this part is often overlooked, equal parts PB to J that both go all the way to the edge of the bread, goshdarnit. I am not personally opposed to the addition of other
