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Profiles

Reborn Refuse: The Art of Allie Spurlock

Walking along Baranof Island’s rugged and rocky beaches can be an adventure. On the leading edge of the Alexander Archipelago, it often bears the brunt of the Gulf of Alaska’s ever-changing weather and moods. But that unpredictability excites artist Allie Spurlock each time she leaves her studio in Sitka to explore. See, for her, a day spent roaming the tree-lined beaches is like a treasure hunt, and she loves finding her version of treasure in the form of washed-up trash.

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3 Min

Field to Table Dishes4 Stories

the bee's elbow cocktail, halved lemon, honey dipper, two rocks glasses with ice and liquid behind them
Food & Recipes

Filson Staff: Campfire Cocktail Recipes

A summer evening spent around the campfire is incomplete without something to take the edge off. We turned to Filson’s staff for a few fresh takes on our tried-and-true tin cup cocktails (i.e. whiskey slugged from anything that won’t leak). From a Texan rendition of the Hot Toddy to a no-frills Bourbon slush that’s downright dangerous, we rounded up 8 new recipes to keep your cup filled all the way through the dog days of summer.

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5 Min
Dutch Baby with Morel Mushrooms & Cheese_1200x628
Field Notes

Filson Food: Dutch Baby with Morel Mushrooms

The months of April and May are prime mushroom season. But morels are particularly fickle, requiring conditions to be just right before making their grand debut in spring. Our friends Food for Hunters whipped-up a savory version of a Dutch baby, sometimes known as the German pancake, topped with a handful of freshly foraged morels. Golden and crispy at the edges, it’s warm, tender, and just a little bit “eggy” in the middle.

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3 Min
smore with bacon on a wooden plate
Food & Recipes

Filson Food: Drunken Bacon S’mores

You know what a s’more is. They’ve been a camping staple around the fire for as long as any of us can remember. But what we have here today is a clever and boozy upgrade on a camping staple. Read the Recipe on the Filson Journal for Drunken Bacon S’mores These s’mores are irresistible thanks to their sweet and salty combo. Bourbon, bacon, and chocolate are the stars of the show and make for a campfire treat that upstages the classic version.

Read more

5 Min
the bee's elbow cocktail, halved lemon, honey dipper, two rocks glasses with ice and liquid behind them
Food & Recipes

Filson Staff: Campfire Cocktail Recipes

A summer evening spent around the campfire is incomplete without something to take the edge off. We turned to Filson’s staff for a few fresh takes on our tried-and-true tin cup cocktails (i.e. whiskey slugged from anything that won’t leak). From a Texan rendition of the Hot Toddy to a no-frills Bourbon slush that’s downright dangerous, we rounded up 8 new recipes to keep your cup filled all the way through the dog days of summer.

Read more

5 Min
Dutch Baby with Morel Mushrooms & Cheese_1200x628
Field Notes

Filson Food: Dutch Baby with Morel Mushrooms

The months of April and May are prime mushroom season. But morels are particularly fickle, requiring conditions to be just right before making their grand debut in spring. Our friends Food for Hunters whipped-up a savory version of a Dutch baby, sometimes known as the German pancake, topped with a handful of freshly foraged morels. Golden and crispy at the edges, it’s warm, tender, and just a little bit “eggy” in the middle.

Read more

3 Min
smore with bacon on a wooden plate
Food & Recipes

Filson Food: Drunken Bacon S’mores

You know what a s’more is. They’ve been a camping staple around the fire for as long as any of us can remember. But what we have here today is a clever and boozy upgrade on a camping staple. Read the Recipe on the Filson Journal for Drunken Bacon S’mores These s’mores are irresistible thanks to their sweet and salty combo. Bourbon, bacon, and chocolate are the stars of the show and make for a campfire treat that upstages the classic version.

Read more

5 Min
hatchet sitting next to crab shells on a cutting board, next to a cast iron skillet full of butter and herbs and crab meat
Food & Recipes

How to Kill, Cook, & Eat Dungeness Crab

One of the best seafood the West Coast has to offer is without a doubt Dungeness crab, and when it comes to seafood, fresh is always best. This recipe isn’t for the faint of heart and requires some legwork on the part of your dinner guests, but in this case, the juice is definitely worth the squeeze. There is nothing better than fresh Dungeness crab meat dripping with seasoned butter, and the experience of getting hands-on with your food with friends is a memorable one. This dish is best served with crusty grilled bread, ice-cold white wine, and good friends who aren’t shy about getting their hands dirty for their food.

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5 Min
hands holding a fish with a hook in its mouth held over a fishing net
How-To's

How to Take Care of Your Catch

The ethos of the Leave No Trace philosophy has always struck a chord with fishers like me. From leaving our campsite looking as though no one was there, to gently releasing fish that are unharmed, we strive to harmonize with nature. Big strong trophy fish have the strength and ability to survive adverse stream conditions, water temperatures, roaring flood waters and other seasonal challenges. Smaller fish cannot survive these hardships so well. Consequently, our Leave No Harm handling techniques can contribute to nature’s balance and a healthy ecosystem.

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5 Min
Fisherwoman
Profiles

Filson x Rugged Seas

The idea was simple: collect used bibs, give them a good cleaning, then cut and repurpose the materials to give the bibs a second life. In practice, of course, it’s never that easy, but by building on the expertise of manufacturers and businesses in and around their hometown of Cape Elizabeth, ME, Rugged Seas has been able to grow from a home-based operation to one that involves not just their local community but also working waterfronts up and down the coast.

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3 Min
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