Ice fisherman Taylor Pierson is my first guest this week. He has great advice on targeting trophy pike through the ice.

Then Ben Nielson from Showspan talks about the upcoming Outdoorama show in Novi.

Hour two features crow hunter Tony Windt. Tony says those birds are surprisingly smart.

Nick Grillo from Michigan Brand Meats is up next to talk about that family owned company.

We're talking suppressors in hour 3 with Paul Phillips.

The show wraps up with Chef Dixie Dave Minar and another great fish recipe.

Kris Duerson from Rapid River Knives is my first guest this week. Kris talks about the phenomenal growth of that Upper Peninsula company.

Interim MUCC CEO Mike Mitchell is up next with details on their upcoming convention and the search for a new leader.

Hour two kicks off with Captain John LIttlefield of Premier Maritime Training. John describes the process for becoming a licensed Charter Captain. We also talk about ice fishing the UP.

Then, Curtis Sisco talks about being one of the winners of this year's Pure Michigan Hunt.

The hour wraps up with Conservation Officer Dan Liestenfeltz and this week's Ask Avery question.

Jimmy Gretzinger, long time host of Michigan Out of Doors TV joins me in hour 3.

We wrap it all up with Chef Dixie Dave Minar. This time, it's a blackened salmon recipe.

Captain Jason Graham of Send it Charters and Linwood Beach Marina is my first guest this week. Jason talks about ice fishing for walleye on Saginaw Bay.

Then, Dan Ulfig has an update from the Michigan Wildlife Council on their "Here for Generations" campaign.

Hour two kicks off with Joe Velchansky. He's the President of the Michigan Trappers and Predator Caller's Association. Joe talks about the role of trappers today.

Predator hunter Merl Jones is up next. Merl has insight into the recent decision by the Michigan NRC to allow coyote hunting year round once again.

Next, the Ask Avery segment answers the question of whether a convicted felon can hunt with a muzzleloader in Michigan.

We're talking squirrel hunting with dogs in hour three as Rick Hobbs from the Michigan Squirrel Dog Association joins me.

The show wraps up with Chef Dixie Dave Minar. This time, it's another tasty fish recipe.