News & Podcasts

  • Outdoor Journal Radio Show – December 31 2016

  • This is the New Year’s Eve broadcast! Jean-Philippe Martin Dubeau from Princecraft Boats will join Angelo to talk about the upcoming series of boat shows in Ontario, and the new products that will be previewed at the shows. John Snyder says the muskie fishing on Canyon Lake is second to none in Ontario. John is the owner of McIntosh lodge near Dryden, and joins Angelo on the Go Fish in Ontar[...]
  • Outdoor Journal Radio Show – December 24 2016

  • Government of Canada website for holiday best wishes: http://www.forces.gc.ca/en/write-to-the-troops/index.page Royal Canadian Legion website for their Santa packages for our troops: http://www.legion.ca/article/the-legion-and-operation-santa-send-gifts-to-troops-deployed-worldwide/  Twas the day before Christmas….and this is the Christmas Eve edition of Outdoor Journal Radio. Angelo has pulle[...]
  • Outdoor Journal Radio Show – December 17 2016

  • As we head to the Christmas holiday break, things look good for the ski resorts in Ontario. Kevin Forget will join Angelo with a snow report and update on resort operations. Kevin also has a list of great winter adventures for the family over the holidays. The number of dementia cases in Canada is on the rise. In 15 years it’s expected that Canada will have 1.5 million cases! Senator Art Egglet[...]
  • Outdoor Journal Radio Show – December 10 2016

  • This week, Angelo’s guests will give him some Christmas gift ideas for those who love the outdoors! Good friend Jim Grayston from the Ontario Tourism Marketing Corporation, will co-host the program with Angelo. We’re going to Hillsburgh to pick out our Christmas tree. Erika Westcott from Wintersinger’s Christmas tree farm will join Angelo to talk about the family experience of cutting your own t[...]
  • Bison Bourguignon

  • INGREDIENTS: 1.6 kg bison stew meat, cut into large chunks 3 bay leaf Small bunch thyme 2 bottles red wine 2 tbsp canola oil 3 large or 6 normal carrots, cut into large chunks 2 onions, roughly chopped 3 tbsp plain flour 1 tbsp tomato purée To serve: Small knob butter 300g bacon lardons 400g button mushrooms Chopped parsley METHOD: 1. Tip the bison into a large bowl with th[...]