latest
For well over 200 years, a stretch along the Connecticut River has been the heart of our nation’s firearms industry. This area was appropriately known as “Gun Valley.” In alphabetical order, it included Colt in Hartford, CT, Marlin in North Haven, CT, Remington in Ilion, NY, Ruger in Southport, CT, Savage in Westfield, MA, Smith & Wesson and Springfield Armory in Springfield, MA, and Winchester in New Haven, CT. Today the old “Gun Valley” might be called “Death Valley” as far as firearms are concerned.
Read more
Experts estimate that well over 80 percent of people will experience back pain at some point in their lives. Perhaps ten percent of adults experience it at any given moment. Back pain is extremely common, and people with back pain can be extremely miserable. It may hurt to move, sit, stand, lay, even breathe. No wonder back pain accounts for so many visits to the doctor!
Read more
Right now ranchers are beginning to get into calving time - a demanding time of year. Other than the sometimes all night monitoring of the cow herd, it isn’t unusual to lose a cow or calf during calving. There’s nothing easy about fooling a cow into thinking an orphan calf is hers, and sometimes the rancher will skin the dead calf and lay its hide over the orphan calf so the cow will “scent” the calf and think it’s hers.
Read more
When you watch a medical drama on television the main characters are generally doctors, nurses, and patients. We rarely learn about the many extras in the background. In an actual hospital, patients are cared for by their doctors and nurses, along with a large supporting cast and crew. Many of these people on stage and behind the scenes rarely get their name in lights. I would like to introduce them now.
Read more
I want folks of all age groups to enjoy my column, and I have no desire to become a “poster child” for the elderly. Still, on occasion, I have alluded to my age and the infirmities that go along with it – like needing a stepstool to climb on a horse, etc. Today, because of a recent experience, I’m going to deviate from avoiding an elderly point of view and talk about age limitations. We are an aging population.
Read more
Betsy and I just finished our elk meatloaf dinner. On the average, wild game will probably grace our table three times a week. Betsy is a great cook, but not what I’d call a gourmet chef. There’s nothing fancy about our “fat of the land” meals. I am often amused by the detailed recipes I find for wild game, venison in particular, in my hunting magazines and on TV outdoor channels. It’s almost like they are trying to disguise what is being served. I hope I don’t bore you by telling you how we do it.
Read more