It's Gray Taxidermy, probably the world's largest marine taxidermist. Like Apple computer, Gray's was started in a garage 35 years ago. Today founder William Gray has retired to Stuart and the ...

Shane Davenport of Gilmer has won numerous awards in state, national and worldwide competitions for his animal amalgamations.

Indulge in succulent quail stuffed with a delightful mix of Italian sausage, onions, and red wine plums, creating a rich and flavorful dish. The 60 Worst Action Movies of All Time Osimhen sets new ...

Bird curator Hein Van Grouw reveals how taxidermy is still bringing nature to life, centuries after the first animals were preserved. On the first floor of the Museum's Hintze Hall, 38 pheasants rest ...

SINGAPORE – On my two-night stay at Changi’s newest boutique farm stay House of Melissa Evelin, recurrent cock-a-doodle-doos – alien to me in my high-rise home – quickly become a regular ...

Preheat the oven to 180C/350F/Gas 4. Line a large roasting tin with foil, leaving the ends hanging over the edges of the tin. Bring a large pan of water to the boil – the pan needs to be large ...

Now a few months back on Oglethorpe Street, he has brought his ballotine back, too, putting the Manchester Farms Stuffed Quail Breast ($17) on the ‘Firsts’ roster. During his cheffing days at ...

Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften. Meanwhile ...