We're wrapping up the month of "Rocktober" this week on Outdoor Magazine radio.

First, Glenn Duncan of Duncan's Outdoor Shop has great advice on sighting in your deer rifle.

Then, Tom Campbell from Woods-n-Waternews talks about their November edition.

Hour two kicks off with Jake Romanack of Fishing 411 TV. Jake describes his tactics for targeting open water walleye in the fall.

Mike Mitchell is up next. Mike is the acting director of the Michigan United Conservation Clubs. He talks about changes in that organization and where they're headed.

Extreme Long Range shooting expert Paul Phillips is featured in Hour 3. Paul describes how Michigan deer hunters can learn from the ELR pros.

We wrap it all up with Chef Dixie Dave Minar and another great venison recipe.

Brad Dupuie, “Mr. Angler Quest” is my first guest this week. Brad talks about his experiences with Live Scope and also the new dual outboard Angler Quest design.

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

Hour two kicks off with Brent Rudolph of the Michigan DNR. The wildlife biologist discusses Michigan elk, moose and deer.

MUCC‘s Steve Windom is up next talking about the importance of membership and fundraising.

The hour wraps up with Conservation Officer Mike Mshar and this week’s Ask Avery question.

We’re talking bowhunting the final hour of this week’s show with Tom Nelson from The American Archer tv show.

Wild game chef Dixie Dave Minar wraps up the show with a great venison recipe.

First, Ed Blissick of the Great Lakes Salmon Initiative talks about proposed legislation to help fund the DNR Fisheries Division.

Then, Troy Harrison has the story of that beautiful northern Michigan bull elk video that went viral.

Joe Presgrove from the Michigan DNR wraps up the hour talking about the Hunters Feeding Michigan program.

Hour two kicks off with John Upp. He has details on the 41Great Lakes straight walled cartridge.

Waterfowl season is the next topic of discussion with Kali Rush of the Michigan DNR.

The Ask Avery segment features Justin Tomei of MUCC with details on the DNR budget and proposed license fee increases.

We're talking moose hunting and fall musky fishing with Don Barnard in hour 3.

Chef Dixie Dave Minar wraps it all up with a very nice venison recipe.

We're kicking off the new month this week on Outdoor Magazine Radio.

First, Jack Ammerman from the Michigan Pheasant Hunting Initiative talks about bird hunting on state game areas.

Then, Bill Hahn of Jay's Sporting Goods has details on a program to save money on Ol' Man products through Jays.

Hour two kicks off with houndsman Jordan Farmer. Jordan describes hunting bear and bobcats with hounds.

Justin Tomei from MUCC is up next with insight into the proposed DNR budget.

We're talking St. Clair River sturgeon fishing in Hour 3 with Anthony Moreschini from Finns Sportfishing.

The show wraps up with Chef Dixie Dave Minar. This time, another venison recipe.

We're kicking off fall this week on Outdoor Magazine Radio.

First, Matt Tagget of REK Broadheads talks about their new blade retention system and the work that's gone into their products over the years.

Then, Scott Szfranski from Linwood Beach Marina has great advice on putting the boat away for the season.

Hour two features Mark Penionzek of Reel Fish'n. Mark talks about big water duck hunting.

Jerry Wydner of the Hunter Safety System is up next with great advice on staying safe while hunting from a treestand.

We're talking to whitetails in Hour 3 with Greg Abbas of A-way Hunting Products.

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

Audiologist and avid hunter Mike Stewart kicks off the show this week. Mike talks about the danger of hunting and shooting…and how it can cause hearing loss.

Then, Jason Garvon from the Michigan Wildlife Council has an update on their Here for Generations campaign.

Hour two features Rick Hobbs from the Michigan Squirrel Dog Association. He also has advice on chasing jumbo fall perch.

Steve Windom of MUCC is up next. Steve talks about how things are going since the departure of former CEO Amy Trotter.

Then Bob Ransom joins me for the Ask Avery segment to talk about his new venture with Ol Man Outdoors.

We're talking fishing in Hour 3 with Paul Schlafley of Riverside Charters. Paul has great advice on targeting river kings in the fall.

We wrap it all up with Chef Dixie Dave Minar and another great recipe.

Kyle Green of the Greenway Outdoors TV show is my first guest this week. He talks about his passion for promoting the outdoors and why the TV show is a great tool to reach for reaching his audience.

Then, Tom Campbell from Woods-n-Waternews talks about their recent Outdoor Weekend.

Hour two kicks off with Mike Horswill of Jay's Sporting Goods. Mike has great advice on processing your own venison.

Michigan DNR wildlife biologist Cody Norton is up next. Cody talks about the Michigan bear population and Michigan bear hunting in general.

The hour wraps up with Rich Chrzan from Killer Food Plots. Rich has details on their Aqua Shield product that he says can help solve the EHD problem.

We're talking fishing in hour 3 with Fisheries Biologist Ali Shakoor. Ali has great advice to take advantage of fall angling patterns.

We wrap it all up with Chef Dixie Dave Minar. This week, another great fish recipe.

Lance Valentine of The Walleye Zone is my first guest this week. He talks about moving their Fishing Education Weekend up to Saginaw Bay this year.

Then, Michigan Meteorologist Mark Torrerossa has the outlook for our fall weather pattern.

Hour 2 kicks off with Al Stewart. Al is an expert turkey hunter who has great advice on fall turkey hunting.

Justin Tomei of MUCC is up next with thoughts on a Natural Resource Commission specifically for the Upper Peninsula.

Kris Duerson from from Rapid River Knives then explains the best angle to put on a knife edge.

We're talking bear hunting in Hour 3 with Richard P. Smith.

Wild Game Chef Dixie Dave Minar wraps it all up with a pickled fish recipe.