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 ...

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 ...

This story appears in the August 2015 issue of National Geographic magazine. Not every feat of taxidermy qualifies as art. But as the art of taxidermy has endured and evolved, it has given form to ...

The art of taxidermy has become fashionable again in recent years. But it has always been scientifically useful. Hein van Grouw, Senior Curator and expert taxidermist, shows us how bird taxidermy ...

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 ...

Police in Canada are investigating the bizarre theft of a taxidermy polar bear weighing ... has been asked to keep an eye out for the giant stuffed bear. The resort is located in Sturgeon County ...

Wild quail is now protected in the UK ... whole or boned for stuffing and roasting (some butchers sell them ready-stuffed).

This story appears in the October 2018 issue of National Geographic magazine. Taxidermy isn’t for the faint of heart. Widely considered an art form, the process of mounting animal skins can ...

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 ...

One of his generation's most talented chefs, Richard Bainbridge, shares his favourite dishes. On the menu is whole roasted stuffed quail and pearl barley risotto.