OUTDOORS – Page 2 – LakeLife 24/7 Magazine

Boosting fish habitats on Neely Henry

NHLA leading effort to create angler’s dream lake on the Coosa

Story by Paul South
Photos by Tricia Lybrook

Dave Tumlin has a whopper of a fish story, complete with possibly a spark of the Divine.

It was early Spring. Tumlin and his brother Billy came to fish for Crappie on Neely Henry Lake, the place his family had called home since 1968. The Tumlins were among Neely Henry’s first families.

“There wasn’t anybody here. There was a dirt road,” Tumlin recalled. The brothers went to a spot they’d never fished before. “I always thought it might be a really good place, because the guy had a lit-up cross hanging on his dock. I called it the Jesus Dock.”

Dave Tumlin grabbing a hose for mixing the concrete

They caught – but didn’t keep – over 100 fish that day in that location near the cross. They never moved.

“We were using jigs. We were using minnows. We were using minnow heads off the deck of the boat that fell off the hook,” Tumlin said. “It was a phenomenal day.”

Now president of the Neely Henry Lake Association, Tumlin and the NHLA members, along with a small gathering of devoted volunteers, want other anglers to have divine days on the lake. They’re working to boost fish populations by constructing fish habitat.

For nearly two decades, the lake association, in partnership with Alabama Power, has worked to create new habitats for the Crappie, bass and other species that call Neely Henry home.

The organization joins with the utility biannually to build and place new fish habitats on the lake. The most recent event occurred in March. The date for fall construction has not yet been set, Tumlin said.

The evolution of an angler’s idea

The association got hooked on fish habitats thanks to a member’s idea.

“One of our members, who is a tournament fisherman, ran into a buddy from another lake who told him about this partnership with the power company,” Tumlin said. “So our member got in touch with the power company and asked what we needed to do to do it at Neely Henry.” The answer? “Just ask.”

NHLA did ask, and it all started with hundreds of discarded Christmas trees that had seen their Yuletide glory fade into precious holiday memories.

“As best I can recall, it all started at Ten Islands and at Rainbow Landing,” Tumlin said. “(The utility) would bring two or three giant dump trucks and dump the Christmas trees in the parking lot.”

From there, some 10 to 20 NHLA members and other volunteers would tie the trees together in bundles of five evergreens, weighted with concrete blocks. Some volunteers bundled. Others loaded them om the barges, and still others dropped the weighted trees into the lake.

“Alabama Power supplied it all,” Tumlin said. “Christmas trees. The rope to tie them together, gloves, water for us to drink if it was too hot, concrete blocks, then the barges we would load those on. It’s really been a neat evolution and a great partnership.” The association tells the utility where they want the habitat placed and the water depth.

It takes a large group effort to put the buckets together

There was one problem with that inaugural habitat build. Just as grass withers and flowers fade with the seasons, Christmas trees in lakes disintegrate over time. And the numbers of discarded Christmas trees declined.

That led to another idea: Spider blocks. Hundreds of ‘em.

Tumlin explained: “If you can visualize a two-hole concrete block with half-inch PVC pipe, four feet long or so. Six or eight of those legs, if you will, are sticking out of the holes. Then we would pour concrete in the holes and let it dry. That was not quite as labor-intensive as the Christmas trees. That took a lot of people and a lot of effort.”

But the Spider Blocks created their own web of challenges.

“We had to wait a week for the concrete to set up, “Tumlin said.” It was difficult to load them. The concept was a lot like the Christmas trees, but (the blocks) last a lot longer. We did them for a couple of years.”

An upside of the blocks was that moss would grow more quickly, providing a buffet for fish. Then the food chain took over. “The little fish would eat the moss and the big fish would eat the little fish,” Tumlin said.

In its current incarnation, the NHLA habitat construction relies on durable five-gallon plastic buckets. “We went from Spider Blocks to Spider Buckets,” Tumlin said. “We’ve been doing that for the last six or seven years (including a hiatus during the pandemic).”

The concept is similar to the blocks, with PVC “legs” and concrete in the buckets. But with an assembly line process, projects like the one last fall at Greensport Marina, took less than two hours. Volunteers place 100 buckets in the water – 20 in each location, known only to volunteers – to create artificial habitats. The buckets create an almost permanent presence under the water.

“Then, we wait for something good to happen.” Tumlin said. “Magic.”

He added, “A lot of fishermen come out to help because they want to know where the habitats are going to be.”

Tumlin praised Alabama Power and its partnership with NHLA and volunteers. “We just supply the labor.”

And adults aren’t the only ones getting into the act. Last year, a homeschool group of kids came and helped with the project while learning the science of fish habitats and biodiversity.

“They came out. We gave them gloves, and they helped build with us.”

A driving force has kept the lake association committed to the biannual habitat builds. “When this came along, all of these members were really pumped up and said, if we can go out and put out 300 Christmas trees that’s got to help the fish habitat, which means we’ll have more fun. It’ll be exciting for us, and it will help the lake at the same time.”

He added, “That’s probably the biggest driver, knowing that on our own, without great expense, partnering with the power company, we could improve the fish habitat and the fish population on the lake.”

The effort also strengthens the Neely Henry community. “You get to see some guys you only see twice a year,” Tumlin said. “It’s always fun to catch up on family and tell the fishing stories.”

It’s rewarding, he said. “Knowing that we’re helping this lake and the camaraderie, those are the two biggest drivers. Knowing that in a small way, we are making this lake a better place, it helps not only us, but everyone who uses and enjoys this lake.”

And the habitat effort says something about lake residents and folks who enjoy the lake. “There are a lot of caring people who live on this lake that go above and beyond to keep it the beautiful body of water that it is.”

Editor’s Note: For more information on the Neely Henry Lake Association, visit the organization’s Facebook page, or visit neelyhenrylake.org.

Choccolocco Creek Watershed

Beyond protecting a place of natural beauty

All of the bodies of water in the region have groups looking to protect them – Logan Martin Lake Protection Association, Neely Henry Lake Association, Coosa Riverkeeper, just to name a few.

Oxford High School students at a Watershed Science Day

Calhoun and Talladega counties have the Choccolocco Creek Watershed.

Flowing from the headwaters of the Talladega National Forest into Lake Logan Martin at Lincoln, Choccolocco Creek drains nearly 376 square miles of land across four Alabama counties. It’s home to about 70 fish species, including the threatened holiday darter, pygmy sculpin and blue shiner, and supports 22% of Alabama’s freshwater fish species despite covering less than 1% of the state’s land area.

Jennifer Yates Hudson, district coordinator for the Calhoun County Conservation District and the Choccolocco Creek Watershed project, said the nonprofit’s role goes beyond conservation science.

“The Choccolocco Creek Watershed is a non-profit organization supporting area projects that improve the quality of life for our communities through promoting recreational and outdoor activities while protecting our natural areas and water quality,” Hudson said.

Inspiring Adventure

Two programs currently encourage residents to get outdoors: the 100 Choccolocco Miles Challenge and the Choccolocco Ambassadors program.

Hudson explained that the 100 Miles Challenge is “designed to inspire our regional communities to lead active, healthy lifestyles while exploring our beautiful watershed areas.” Participants can hike, bike, swim, paddle, walk, ride or roll 100 miles each year within the watershed. All miles also count toward the statewide 100 Alabama Miles Challenge.

Classroom in the Forest is another educational opportunity

The Ambassadors program seeks outdoor enthusiasts who post photos, videos and blogs about their experiences. “Our hope is to inspire communities to get out and experience Choccolocco Creek Watershed firsthand,” Hudson said.

Recreation and Future Projects

The Choccolocco Kayak Center, launched seven years ago in partnership with the City of Oxford, remains one of the group’s most visible projects. The center offers casual paddlers easy access to the creek. Future plans include extending kayaking opportunities and creating a Blueway into Lincoln.

The watershed is also developing plans for a Choccolocco Nature Center and outdoor multiuse trails. Hudson said the project aims to establish “a regional area conservation hub that promotes a love of environmental literacy and serves as a nature-based center for community activity.”

Educating the Public

Education is a key part of the watershed’s mission. Each year, the group hosts workshops and seminars about conservation practices, cost-share programs and current projects. “We also host education workshops and ‘Watershed Science Days’ for students and teachers,” Hudson said, adding that topics include water quality, forestry and wildlife, soil health and land use impacts.

Faith Christian students and teachers help with a cleanup effort

Stewardship also begins at home, she said, encouraging homeowners to be “good backyard conservationists,” using practices such as water conservation, mulching, composting, planting trees and installing rain barrels.

Protecting a Crucial Resource

“Protecting natural resources in any watershed is necessary to maintain the health and well-being of all living things, both now and in the future, and is essential for maintaining community sustainability,” she said.

For Hudson, that means balancing recreation, conservation and education — and ensuring residents understand the creek’s value. “Clean, healthy watersheds depend on an informed public to make the right decisions when it comes to the environment and actions by the community,” she said.

You can follow Choccolocco Creek Watershed on Facebook or visit their website choccoloccocreek.org

Snacks Afloat

Peanuts, Ice Cream boats please growing fan base

Story by Roxann Edsall
Photos by Mackenzie Free
Submitted Photos

Even as summer winds down, families are enjoying making memories on Logan Martin Lake. Boats pulling tubes of squealing children pass by, personal watercrafts bounce on the waves, finding air off the wakes of larger boats. Pontoons filled to the brim with friends and family cruise along, tunes heralding their passing.

Can it get any better? Why, yes, it can!

Enjoying ice cream from the bow of a pontoon boat on a hot summer day

The children are usually the first to see it. Even those too young to read can recognize the signature lime green pontoon boat with a flag that reads two happy words – Ice Cream. Hopping up and down, they frantically wave their arms to let him know they’re screaming for ice cream. The Ice Cream Man on the Lake pilots his sweet ride to within arm’s reach of the crowd, and the ordering begins.

Somehow, ice cream seems to be a leveling agent. No matter what age or maturity level, people just seem happier, and certainly cooler, with an ice cream in hand, especially if they’re also in or around the lake. It’s a treat that would be hard to transport on the water, which makes the delivery to one’s boat even more of a memory-making event.

Pelham and Angie Smith have made many happy memories with their children that include the Ice Cream Man on the Lake. “We get it pretty often,” says Pelham. “This is the first time in the last couple of years, though.” Their 5-, 6-, and 7-year-old children aboard give the experience an enthusiastic thumbs up.

This is the fifth summer that Keith O’Neal, along with his wife, Elaine, have operated the ice cream boat on Logan Martin Lake. When they bought the boat from a friend, they did it with the idea of having some kind of food service boat on the lake. Their first idea of a hotdog and hamburger boat was rejected after assessing the challenges associated with cooking food on a boat. Then they heard from a friend about an ice cream boat operated on Harris Lake in Wedowee and decided to bring the idea to life on Logan Martin Lake.

O’Neal, who owns and operates six other businesses, says they don’t do this for money. “We do it for the fun,” says O’Neal. “It’s seeing children happy. We make sure everyone who wants to buy one gets one. And if a child doesn’t have the money, we’re not going to leave them out.

“We take care of people,” O’Neal goes on. “If they don’t have the money with them, we’ll give them the ice cream, and we’ve had them track us down months later to bring the money.” They offer 24 items and, to keep everything simple, all items are $4 each. They take cash, Cash App and Venmo, but no debit or credit cards.

Greg and Amy Stinson had cash in hand when they cruised up to the boat for an ice cream sandwich and a Snicker’s ice cream bar.

“We pulled up to the boat on our jet ski and they used a pole to pull us in position to order,” said Amy. “They were both very friendly, and the ice cream bars were a refreshing treat on a hot day.”

Refreshing and wonderful is just how Audrey and her three kids described their experience with the Ice Cream Man on the Lake. They’re gathered with friends and fellow boaters at Fireball Flatts. Half the crowd are in the water trying to cool off on this scorching summer afternoon. The other half are in the boats in the shade of their Biminis. The sight of the ice cream boat had the children going crazy to flag him down.

The purchase of a Batman cherry-flavored ice cream and a Ninja Turtle ice cream on a stick brought smiles to the faces of the younger children. An original Bomb Pop was the choice for some of the older kids, while a more mature Snicker’s ice cream bar was chosen by an adult in the group.

While O’Neal says they do this for the fun of it, the venture represents a considerable amount of work. “We spend thousands of dollars on product from the distributor and load the freezers and generator on the truck, which, thankfully, we have a crane to do,” says O’Neal. “This is all before we bring the boat to the water to launch. And most of the time, we have people who want ice cream before we can even get on the water.”

It also takes a lot of work to keep both the ice cream boat and the customers’ boats from bouncing off each other with the waves.

That’s the job of one of at least two people aboard. Depending on the weekend, they have as many as six people working on the boat. “We have four bumpers on the sides of our boat all the time,” explains O’Neal. “But the boats still hit.”

O’Neal says they want to deliver the ice cream safely, so they watch the weather closely. “If the weather forecast calls for 50% chance of rain or higher, we don’t go out,” O’Neal says. “The freezers and generator don’t need to be in the bad weather and neither do the people.”

Peanuts! Get your peanuts!

The ice cream boat is not the only snack boat on the lake. Two summers ago, they were joined by a second snack boat afloat, the peanut boat by Lakeside Peanut and Concessions. Scott and Shandi Martin own and run the company and are on the water nearly every weekend of the summer selling three flavors of boiled peanuts.

Scott prepares the peanuts at home, a process that takes two days. He then loads them on the boat in the morning before heading out. They typically sell three flavors – original, Kickin’ Cajun and Dill Pickle, occasionally adding specialty flavors like The Logan (steakhouse flavor) and Garlic Lemon Pepper. They’re even considering a Ghost Pepper flavor for Boo Bash on Logan Martin.

They also offer Shandi’s specialty flavored lemonades and fresh fried pork skins. Lemonade is $5 for a 16-ounce cup. Peanuts are eight dollars for a 32-ounce cup and pork skins are $10 for a gallon bag.

Martin refers to his wife as “the brains of the operation.” Shandi, he says, does everything but the cooking. She does the labeling, ordering and the “going and getting.” His days are already busy with his full-time truck driving job. The couple also plans to reopen their Lakeside Peanuts and Concessions land-based food truck in October.

Meanwhile, Martin says they sell out almost every time they go out on the water. They cater more to the adults, who, he says, like to have peanuts with their “cold beverages.” “We even get messages from people when we’re not able to get out asking where we are,” he says. “Some of the same people come week after week.”

Wendy Farmer is a huge fan of the peanut boat. She and her husband, Jeff, recently found the boat north of the I-20 bridge. They had some friends onboard their boat who had never tried boiled peanuts, so Wendy insisted they get some. “When the owners heard that our friends had never even heard of boiled peanuts, they gave us a cup of Cajun flavored ones for free,” Wendy recounts.

“Our daughter, Atley, ate the regular ones and loved them,” added Wendy, “and she’s a picky eater. And Jack, our son, literally ate them for breakfast the next two days.” The family also considers it a lucky day to find the ice cream boat afloat.

Both the peanut boat and the ice cream boat have Facebook pages. Both Martin and O’Neal post to their pages before they head out each weekend to let fans know what section of the lake they can be found on a given day. Check them out on their pages – Lakeside Peanuts and Concessions and The Ice Cream Man on the Lake.

Scott refers to his customers as his “Awesome Peanut Fam.” “We’re all family,” he says, “straight up.” Every weekend, then, is just a family reunion. Nuts included.

Angler’s Pointe

Your place for camping, glamping, music, outdoor fun and much more on Logan Martin Lake

Story by Roxann Edsall
Photos by Graham Hadley
Submitted photos

It would surprise no one to say there are many camping opportunities around Logan Martin Lake. What might be a surprise is that you can spend the night in a covered wagon, reminiscent of those used by 18^th century pioneers as they moved westward. Thankfully, unlike the primitive conditions those adventurers faced, your stay would include air conditioning and an indoor bathroom complete with a shower.

Glamping tents come with a porch and even a full bathroom

These glamping spaces are some of the unique offerings at Angler’s Pointe, the 160-acre rental, recreational and entertainment community adjacent to Lincoln’s Landing tournament fishing park and picnic area. They also offer tent glamping and some more traditional options, including covered and uncovered RV parking, bungalows, cottages, and tiny homes for short-term rental.

Angler’s Pointe is the perfect neighbor for Lincoln’s Landing, providing much-needed resort-style accommodations for tournament anglers and families since 2023. Not surprisingly, the draw of the lake itself and the desire to own a piece of it, even if just temporarily, keeps a steady stream of renters coming in.

“We do get an influx of people renting when there’s a tournament,” says DeLane Griffin, CEO of McCaig & Griffin, the lakeside and commercial development company that has developed the property. “But, by far, the largest segment that’s renting from us is families and couples who just want to come spend a few days or a week on the lake, whether they’re renting an RV space, a bungalow, a cottage, a tiny house or one of our glamping options.”

Glamping, or glamorous camping, is a concept embraced by those who enjoy the outdoors and outdoor activities, but not the primitive conditions of typical overnight camping. Its rise in popularity in the early 2000s resulted in the word being added to the Oxford dictionary in 2016.

It hardly qualifies for roughing it to step into the air-conditioned luxury of one of the four glamping tents after spending the day playing in the lake. They are cool, comfortable, and surprisingly spacious. One tent takes it to the next level of relaxation and features an elegant clawfoot tub. Another tent features a window seat for reading or just watching for wildlife in the open field.

“We went a little bit beyond what some places do,” Griffin explains. “So, it’s glamping with a little extra. We thought it was a bit nicer to have the bathrooms inside the units.”

He brought the idea for the wagon rental spaces to the development after he and his wife, Deanna, stayed in one on a visit to Kentucky. The wagons are made by the Conestoga company and are fully outfitted with bathroom walls for privacy. Living and sleeping areas are “open concept,” with furniture defining the space.

One wagon even has room for the whole family

You can leave your camping gear at home, since both tents and wagons are equipped with upscale home furnishings and antique furniture. Each unit also has a name and theme. With names like Sahara, Wanderlust and Jumanji, each unit’s décor is perfectly suited to its theme. While they do not have kitchens, there are small refrigerators, along with spacious back porches with space enough for a guest to bring a grill for cooking.

The porches of the tents and wagons face a common-use area dubbed, “The Frontier,” which features a chuckwagon, fire pits with conversation areas, covered picnic spots, swings and plenty of open space for games. “Hopefully, we’re going to expand on that in the future with outdoor cowboy dinners and outdoor entertainment,” says Griffin.

Although the resort has been booking since 2023, there is still much to be done to complete the vision. His company had been negotiating with a larger company to finish the build out faster, but after a year of negotiations, he says, the plan fell through. “So, we are back at it, picking up our dream for the property,” Griffin says. “We have more of each kind of lot in the process of being built.”

Griffin sees the building pause as a blessing, since the added time allowed them to receive feedback from guests. “We’re hearing a lot from people not related to Lincoln’s Landing, people from Nashville to Atlanta,” explains Griffin. “They’ve given us good ideas about what they would like to see.”

With those requests in mind, Griffin says, they will be starting soon to provide those onsite amenities guests want like a pool, pickleball courts and a playground. They are also looking for vendors who could do restaurants or eateries on the property.

“As we grow, and we have the tenants there to support it, we will have regular food vendors and more bands in The Yard,” says Griffin. The Yard is an outdoor stage and field area that has already hosted several concerts and outdoor vendor shows.

“We’ve worked with Lincoln every year with the July 4^th fireworks event,” says Griffin. “That’s a one-day event, and we’ve always had food and a concert and that type of stuff building up to the fireworks. We’d like to see that expand to a full week event.” Griffin adds that they have already had several events in The Yard to raise money to support veterans and first responders.

Community is important to Griffin and to the dreams he has for Angler’s Pointe. “Our Patriotic Palooza was a three-day event that honored both people who have served and given us our independence and first responders, the people we count on to keep us safe each day. We don’t make any money from it. Any proceeds go back into trying to create a better experience for the community and to give back to these organizations.”

Griffin is proud of the direction the development is moving and says he looks forward to realizing his dream. “Like most dreams, it doesn’t come easy,” he admits. “My most proud moment will be when we fully complete it. I think people in the community want Lincoln to be nice. I’m proud to have been a part of that.”

As they continue to expand, Angler’s Pointe will offer even more inventory in each of the rental options. Whatever your style of lake life, you can find it right next-door to Lincoln’s Landing. And if soaking in a clawfoot tub while tent camping sounds good, grab your loofah. Glamping could be just right for you.

Editor’s Note: For more information:www.anglerspointe.com

Choccolocco Kayak

Oxford partnership gives great access to the creek

Miles of natural beauty on Choccolocco Creek

Looking for the perfect, quiet waterway to spend an afternoon kayaking on?

Choccolocco Creek, which winds its way through Calhoun and Talladega counties, eventually emptying into Logan Martin Lake may be just the spot.

Choccolocco Kayak, a collaborative effort between the city of Oxford and Choccolocco Creek Watershed, is located right across Leon Smith Parkway from Choccolocco Park on Boiling Springs Road. From the rental facility there, visitors will be transported by van to kayak put-in access point near Cider Ridge Golf Club. You then float Choccolocco Creek until reaching the take-out access point at the kayak rental facility.

The trip takes about an hour and a half to two hours. Kayak and equipment rentals are available at the main office and parking at Boiling Springs Road. It’s a great beginner to intermediate float, depending on the water levels.

Takeout at main office across from the park

The creek winds through the natural beauty of the region. And what’s more, 75% of the revenue from kayaking goes to support the Choccolocco Creek Watershed, a non-profit group working to preserve the historical integrity of the creek area while protecting natural resources and promoting healthy outdoor recreation.

Choccolocco Kayak is open Friday by reservation 9 a.m. until 2 p.m., Saturday 9 a.m. with last launch at 2 p.m., and Sunday from noon until 2 p.m. Visitors must be 18 years or older to rent kayaks. Users 8-17 years old must be accompanied by an adult to float in standard kayak. Children under eight must float in tandem kayak accompanied by an adult.

Like all kayak and similar water sports businesses, safety is a prime concern, and they shut down operations during inclement weather or dangerous conditions on the creek—low or high water levels, obstructions on the waterway and other hazards. They do a great job of keeping people informed of any issues on their Facebook page, and if you have any questions, give them a call at 256-847-5191

The season runs until Labor Day Weekend.

For more information about Choccolocco Kayak, follow them on Facebook, or check out kayaking on the “Things to Do” page on the Choccolocco Creek Watershed website,

www.choccoloccocreek.org, or Choccolocco Park,

www.choccoloccopark.com/amenities/kayaking. You can find out more about the Choccolocco Creek Watershed project at

www.choccoloccocreek.org.

Editor’s note: Choccolocco Creek Watershed and the Calhoun County Area Chamber & Visitors Center contributed to this story.

Summer fun on Neely Henry Lake

Southside Landing and Coosa Landing kayaking and paddle boats

Pedal Boats are back!

Just in time for Spring Break in March, a parade of pedal boats made their second season appearance, returning to their home base at Gadsden’s Coosa Landing.

Brightly colored swans, a duck and even a dragon can be seen making their way around the harbor area near the River Walk and the bait shop, powered by pedalers.

The boats can hold five people – two pedalers up front and three on the fully enclosed, rear bench seating.

Anyone interested in renting the boats can visit the Coosa Landing bait shop, located at 200 Lake Street, starting at 9 a.m. The last rental of the day is at 4 p.m. Rentals are available Monday through Sunday.

Renters must be at least 18 years old and bring an ID. Life jackets are required, and the city has some available for approved passengers. The rental fee is $20, which provides access for up to one hour. If multiple hours are needed, the first hour is $20, and each hour thereafter is $15.

No rentals with winds higher than 10 mph.

For more information, call 256-549-4677.

Kayaks for rent in Southside & Gadsden

Want something a little more challenging? Try something new at Southside Landing and Coosa Landing in Gadsden for seasoned kayakers and novices alike.

The cities have partnered with Rent.Fun to launch a self-service kayak rental program at both landings

Available for rent are kayaks with paddles and vests. The cost is $25 for two hours and $15 per hour thereafter.

Just use the mobile app online at rent.fun for each city, pick your kayak, grab your vest and paddle away!

See you down at the dam

Logan Martin Dam Palooza boat tie-up returns June 28

It has been a dozen years since someone had the idea of a nontraditional get-together at Logan Martin Dam. It would be a boat tie-up, where boats tie to one another and enjoy the day on the lake – in the water, on their boats, on floats and mats, or from boat to boat.

It has become one giant floating party, and it’s returning June 28, when organizers are taking the 12^th Annual Logan Martin Dam Palooza to the next level.

Live music by 90 Proof will entertain, and DJIV will be playing the tunes between sets. Sponsors of the free event are Tiki Hut and ABC Towing.

While organizers want everyone to enjoy the day at the dam, there are some reminders and guidelines that will ensure exactly that.

Here they are:

Have a responsible boat captain in charge of the boat and the safety of your crew
Bring enough ropes to properly secure your boat to your neighbor’s if you plan to tie up to the line of boats.
Have sufficient bumpers for the size and type of your boat.
Bring an anchor sufficient for the size boat you are operating. Wind will determine which way we toss anchors but please have one.
When approaching, please be aware of people in the water and the line of boats tied together. Any waves caused by your boat approaching can cause damage or disrupt the fun everyone else is trying to have.
Turn off music when approaching so any help offered for your docking can be heard, and you can easily be tied up.
Note there will be all ages attending this float so please refrain from any music that may be offensive to the little ones. We will have the loudest stereo(s) on the lake with us and will try to play general music everyone can enjoy but this is not a competition, if you want to play your music for a while we will let you.
We set up a swim area between the boats with big pads and ropes, etc., so please be aware of this area when coming and going.
Don’t be ‘that guy!’ When approaching, stop well before you get to the tie up and get your bumpers in place, ropes tied and ready to throw and turn the music down, so everyone can hear the captain’s commands.
This is an opportunity to make new friends on the lake and enjoy the day together. When someone approaches your boat, help them tie up safely and securely. If you are approaching, be considerate of who you are tying to, and have all of your bumpers and ropes ready. Return the favor for who ties to your boat.

“We hope to see everyone down at the dam,” organizers say with a final message: “Everyone be safe!”

On Eagles’ Wings

Bald eagles thrive on the Coosa

Story by Roxann Edsall
Submitted photos from Alabama Outdoors

Top photo by Cathy Flynn

Katie Faught had no plans to take up photography. That is, until she moved to Logan Martin Lake almost six years ago. In that time, she says, she’s seen so many beautiful sights that she just had to pick up a camera and start shooting. Her lenses capture the images of osprey, hawks, and eagles that nest and fish the waters of the Coosa River.

“I got my first Nikon camera and first telephoto lens five years ago and started getting serious about it,” says Faught. “We live in the slough by Knox Landing in Pell City. We have bald eagles and osprey that both nest nearby.” She photographs them just outside her house when the water is down. When the water comes back up, she and her husband, Brian, head out by boat to look for them.

For Faught and other eagle enthusiasts, there is good news. There will be more sightings of bald eagles around Logan Martin Lake, as their numbers nationwide and in Alabama continue to rise. According to Robyn Miller, director of Auburn University’s Raptor Center, there are about 100 nesting pairs of bald eagles in Alabama.

The U.S. Geological Survey (USGS) oversees a program called the “mid-winter bald eagle survey,” a joint effort by many state and federal environmental agencies that annually tracks the location of eagles across the U.S. Dylan Shaw is a biologist in environmental affairs for Alabama Power and participates in the survey each year.

“We have been a part of that effort since 1993,” Shaw explains. “We track the eagles on the Coosa River on a rotating basis over a three-year period, surveying the upper Coosa on Neely Henry, the middle Coosa on Logan Martin, and the lower Coosa on Lay, Mitchell and Jordan lakes. Logan Martin was surveyed in 2024 and Neely Henry in 2023.” That survey revealed at least 15 bald eagles on Logan Martin and five on Neely Henry.

Eagle and osprey in flight Photo by Katie Wade Faught

The numbers could be much higher, though, since the crews only survey from the water. “We take crews and survey the entire shoreline with about six observers searching with binoculars,” Shaw continued. “It’s all done in one day, and it’s just a snapshot. It reflects the minimum numbers that exist but really indicates that there are many eagles on our lakes.”

It took a special effort to bring bald eagles back to Alabama. In 1985, according to Chris Sykes, executive director of the Alabama Wildlife Center, there were no nesting pairs in our state. “There was a big push by the Alabama Department of Conservation,” Sykes said, “and between 1984 and 1991, they released 91 juvenile bald eagles into Alabama wild lands.”

Logan Martin resident Barnett Lawley was a part of Alabama’s efforts to repopulate the bald eagle when he served as the state’s commissioner of conservation under Governor Bob Riley from 2003 to 2011. He remembers participating in a program in conjunction with the U.S. Fish and Wildlife Service that relocated eaglets to Alabama from Alaska and Florida, states where the species was abundant.

Specialized biologists would remove some young birds from nests in those two states, transport them to Alabama and put them into large, enclosed habitats referred to as “hacking stations.”

“I don’t remember exactly how many, but the hacking stations were all over the state,” says Lawley. “The young birds were fed by humans but would never see the hands that were feeding them. They thrived and would begin to test their wings. They would fly out of the station and come back. They would do that many times and when a bird left and didn’t come back, you’d know it was looking for a mate.”

Each year, conservationists and biologists would survey the state to look for bald eagle nests. “U.S. Fish and Wildlife Service provided a small airplane so we could use it in our department,” adds Lawley. “We’d take it to do the yearly bald eagle surveys, and when we were doing other projects and saw a nest, we would put that location in the GPS, too. By the time the program ended, we had identified the locations of over 100 nests.”

Success story

The comeback of the bald eagle from near extinction is largely considered one of the most notable victories in the conservation world. In 1963, there were only 417 nesting pairs of bald eagles known to exist in the lower 48 states.

Fifteen years later, they were listed as endangered under the Endangered Species Act. The protections under that act, coupled with the banning of the synthetic pesticide DDT by the U.S. Environmental Protection Agency, created more favorable conditions for the birds, and their populations began to increase. By 2007, they were no longer listed as endangered.

The same favorable conditions that other anglers enjoy have helped bald eagles thrive on the Coosa. The coves and inlets provide many favorite fishing spots, and since fish is the primary food in a bald eagle’s diet, there’s every reason to love lake life. Small rodents, turtles and waterfowl can also fall victim to the talons of a hungry eagle, though they prefer an easier meal.

Eagles are opportunistic hunters and will steal another bird’s catch when they can. One of Katie Faught’s favorite photos, captured a few years ago, involved an egret who experienced just such a loss to an eagle.

“I call the series, ‘Lose Your Dinner,’” Faust laughs. “It was one of the most incredible experiences I’ve ever had. I was photographing the egret who had caught dinner and was on the beach with his fish. Suddenly he flew off. I started to follow him with my camera, but then, for some reason, I looked back at the beach, and an eagle was there with the fish. He was eating the fish, swallows the head, then looks right at me. It just captured me. I was spellbound in that moment.”

The plentiful food supply and the abundance of tall, sturdy trees in which to build nests provides all that is necessary for eagles to thrive on Logan Martin and Neely Henry. Bald eagles are a migratory or semi-migratory species but always return to within 100 miles of the nest where they fledged.

“Birds only need nests for babies,” explains Sykes. “Outside of breeding season, birds just sleep in trees. Bald eagles come back because their nests are so durable, and it’s just easier to go back to that nest than to build a new one. Sometimes they may take a break from that one if it gets too dirty. They’ll let nature clean it up, then return another year.”

Up close and personal

Mike Wadsworth, owner of Wadsworth Blueberry Farm, has a bird’s eye view of a bald eagle’s nest on his property just off U.S. 231 South in Cropwell. The nesting pair, who showed up with their juvenile fledgling after the 2011 tornado that touched down near the Logan Martin dam, have returned every year since.

His family has watched them add to their nest or build one nearby each breeding season. “The other day I saw them working on it. They sometimes bring a limb so big they must work together to get it in,” Wadsworth says.

Bald eagles have a strong pair bond and will usually mate for life. And while they often return to the same nest each year for the breeding season, sometimes they have another nest nearby that they choose to use for a season or two.

They will add to the nest each year to make repairs and make it stronger. In doing so, the nests grow larger and heavier, some as large as eight feet wide and weighing more than one ton. The weight of the nest, coupled with strong winds can sometimes break the tree or compromise the nest.

“The first year they nested here, they raised three fledglings,” recalls Wadsworth. “It was great to see how they strengthened their wings. They had three fledglings, and the third one didn’t want to hop out of the nest. The parent on the nest at the time was just fussing at the bird. It would cock its head and step toward it. It reminded me of a parent going after the teenage son who wasn’t doing right.”

Later, he watched as the birds hopped from limb to limb, a strength-building behavior called branching.

Wadsworth says he has learned a lot in the 14 years of having bald eagle neighbors. What surprised him most was the way bald eagles constantly talk to each other. Adults will call out in a scream, chatter or peal to each other, depending on what the circumstances dictate.

“They talk off and on, day and night,” says Wadsworth. “I can hear one of them call and look out across the lake toward River Oaks. That’s a good fishing spot. And you can see the juvenile coming home when he hears the call.”

Eagles’ nests have been spotted on Logan Martin near River Oaks, near the dam, near Riverside and near Ogletree Island. “I’ve tried to get photos of the ones near Ogletree Island,” said Faught. “I finally got pictures of two bald eagles not far from there. They were sitting on a plateau in the water, having just finished their dinner.”

Recognizing the difference

Being able to identify an eagle takes practice. Often osprey and hawks are misidentified as eagles and vice versa. Raptor Center’s Miller says identifying eagles can be tricky, especially with juveniles.

“We often think of bald eagles with distinctive white heads,” Miller explains, “but it takes four to five years for them to get their fully white feathers. Juveniles are uniformly brown and are commonly thought to be golden eagles. Bald eagles also have bald legs, while golden eagles are considered a booted species, meaning they have feathers that go all the way down to their feet.”

Eagles are quite large, weighing between seven and 10 pounds, with a wingspan of up to seven feet. They can be up to 40 inches tall, with males being slightly smaller than the females. Mature bald eagles have white heads and white tails, with yellow legs and feet and a bulky yellow beak.

An osprey is not as big and has a lot of white and brown colorations. Hawks have a shorter wingspan, with rounded wings and broad tails, as opposed to eagles who have straighter wings and longer tails.

Identifying the presence of nesting eagles is important because there are special precautions to take to protect the national bird. According to U.S. Fish and Wildlife Services, property building or tree cutting should be limited to permitted activities and not during breeding season.

Ideally, less human disturbance is best for these creatures that are protected by the Bald and Golden Eagle Protection Act and the Migratory Bird Treaty Act.

“I talk to people all over the world,” says Faught of her photography contacts. “They are aghast that I can walk out my door and get pictures of these beautiful birds. The bad part is that I haven’t had to learn the extreme patience that so many photographers have had to.”

For the rest of us, enjoying the beauty of the bald eagles on the lake is just a time to live in the moment, unless you’re fast enough to grab your phone or your camera before they’ve soared away into a nearby tree or on down the river. But what a beautiful moment it is.

Editor’s Note: To report a bald eagle’s nest, contact the Alabama Wildlife and Freshwater Fisheries Division’s bald eagle coordinator (334) 242-3469.To report an injured bird, contact Game Warden Jason Bassett (256) 510-2467.

Smoke on the Falls

Iconic cooking competition returns to Noccalula Falls

Story by Scottie Vickery
Submitted Photos

The first time Tony Skiroock heard his name announced as Grand Champion of a national barbecue competition, the moment was as sweet as some of the sauces the judges undoubtedly licked from their fingers.

The fact that it happened in Gadsden at the annual Smoke on the Falls BBQ Competition, which will host its 16^th contest April 11-12, made it an experience to savor even more. That’s because Skiroock’s mother, Frances Owens, grew up in Gadsden, and the grill master, who lives in Illinois, visited her hometown every summer as a child.

It’s where an aunt first introduced him to pit barbecue at the tender age of 6, and he was hooked after his first bite. Skiroock said he looked at his aunt and immediately asked her if he could move.

Lake life and barbecue is a perfect combination, and if you’re looking to see how some award-winning pitmasters do it, you won’t want to miss Smoke on the Falls, held at the Noccalula Falls Park Campground, this year.

Up to 72 teams from all over the country will compete in the backyard and professional divisions, and the event will also feature a Kidz-Q competition. On Saturday, there will be a variety of vendors offering unique goods and treats, and the Tim Roberts Band will provide live music starting at 2:30 p.m. before the 4:30 p.m. awards ceremony.

“It’s a lot of fun. We’re pretty proud of Smoke on the Falls,” said Janet Tarrance, special events director for the City of Gadsden. Known as the Barbecue Queen, Tarrance brought the competition to Gadsden and has spearheaded the event ever since.

Featured on the Food Network, the competition is sanctioned by the Kansas City Barbecue Society, the world’s largest organization of barbecue and grilling enthusiasts. KCBS, which has some 16,000 members worldwide, sanctions more than 400 barbecue competitions.

Three years ago, Smoke on the Falls added the Kidz-Q contest, allowing young chefs in two age groups (5-9 and 10-15) to show off their skills, with a little help from their parents. This year, the younger crew will cook hamburgers while the older kids will strive to grill the perfect pork tenderloin.

In the adult competition, participants in the professional division must cook four meats: ribs, chicken, brisket and butts. The backyard competitors will focus on chicken and ribs. There’s also a sides competition for interested professional and backyard teams, who can offer up their best grilled pizza and desserts.

While there’s plenty of fun to be had and lots of vendors offering mouth-watering wares, don’t go to the event expecting to eat your fill of everything on the grills and in the smokers.

“Some do give out samples, but their ultimate goal is to chase the points and win the prize,” Tarrance said.

Skiroock, whose team We Will Rock ‘Que, was named the Grand Champion at the event the past two years. He has been competing since 2016, he said, noting, “I’ve only started figuring it out.”

He started out watching BBQ Pitmasters and “tried to mimic what I saw,” before taking some classes. After tweaking ingredients, trying out different grills and smokers, and experimenting with cooking times and temperatures, “I finally started hearing my name called,” he said. “It’s a serious hobby.”

Tony Skiroock and son Daniel with the winnings

It’s so serious, in fact, that KSBS hosts full-day classes before judges, who are from all over the country, can be certified, said Tarrance. Although they’re not paid, there are other benefits to the job.

“A judge can gain 5 to 10 pounds in a single barbecue competition,” she said.

The Noccalula event has earned high marks from the KSBS, which selected Gadsden to be the host city for the KCBS World Invitational Championship, its largest competition, in 2022.

The Gadsden competition was chosen after being one of five competitions that Michael Symon, chef and restauranteur, selected to be featured on his Food Network show, BBQ USA.

The judges and competitors may take things seriously, but there’s lots of fun to be had. That’s evident in some of the team names that have competed in Smoke on the Falls. There’s Smoke Me Silly, Cool Hand Cue, Rooters-n-Tooters and Kick ‘Em in the Butt BBQ, to name a few.

In addition to Wine Me, Dine Me, Swine Me, other competitors have included the Dixie Pigs & Chicks, Bar-B-Queterie, Big Fluffy, and Swinging Pig Meat.

Skiroock said he’s enjoyed being a part of the competition world and meeting the other barbecue enthusiasts. “They call it the barbecue family,” he said. “We’re watching each other on Facebook, and we’re all happy for each other when they win.”

To a point, anyway, “It’s just like an Alabama/Auburn game,” Tarrance said. “These people come to win.”nity,” Housh said, pointing to the early vision of Woods. True to that mission, LakeFest has generated more than $500,000 for over 30 different nonprofit organizations over the past 15 years.

Recipes from Tony Skiroock

Pork Ribs

Ingredients:

Pork ribs (St. Louis trimmed or Baby Backs)
Salt, pepper, and garlic barbecue rub
All-purpose barbecue rub for pork
Light brown sugar or turbinado sugar
Honey
Unsalted butter or squeeze “butter”
Pepper sauce
Apple juice
Kansas City style barbecue sauce

Directions:

To prepare the ribs, trim off any excessive fat on the meat side of the ribs. If the membrane is still on the bone side of the ribs, remove it by slipping a butter knife under the membrane, lift it away high enough to slip your fingers under and pull the membrane off. It can also be scored with a sharp knife and left in place.

Sprinkle a basic salt, pepper and garlic rub on both sides of the ribs, then sprinkle both sides with your favorite all-purpose barbecue rub. Press the rubs into the meat, then place in the refrigerator for an hour or until the rubs look damp having absorbed some of the moisture from the meat.

Prepare your grill or smoker to run at 275-300° using indirect heat. Place the ribs, meat side up, on the grill and cook for one hour. Spritz with apple juice every 20 minutes.

After an hour, roll the ribs meat side down and cook for another hour, at which time the rub should have set into a nice “bark” that doesn’t smear with your finger.

Prepare a wrap with two layers of aluminum foil, long enough to cover the rib length plus a few inches on each end. Spread onto the foil ¼ cup of sugar, a drizzle of honey, a stick of butter cut into five planks (or a hearty drizzle of squeeze butter), a line of pepper sauce, a shake of barbecue rub and ¼ cup of apple juice. Place the ribs on the foil, meat side down, and fold the foil tightly around the slab.

Return the rib packet to the smoker.

After about an hour, the rib packet should start to feel floppy when lifted. You can open it up and check for doneness. The bone tips should be exposed by about a half inch, and a toothpick should slide easily into the meat. The slab should be floppy but not fall apart, unless you want them fall-off-the-bone tender, which might need about 90 minutes wrapped.

Gently heat the sauce in a saucepan, stirring regularly. Add a few squeezes of honey and a splash of apple juice to thin the sauce. Carefully open the rib packet and place the ribs on a cutting board. Brush the top and bottom with sauce, add a final shake of barbecue rub and return the ribs to the smoker for ten minutes to set the sauce.

BBQ Chicken

Ingredients:

Chicken thighs, bone in and skin on
Chicken wings
All-purpose barbecue rub
Unsalted butter
Kansas City style barbecue sauce
Apple juice
Honey

Directions:

To prepare the thighs, trim off any dangling skin or meat. With the wings, cut off the wing tip and, if desired, separate the flat from the drumette. Sprinkle all sides of the chicken with your favorite BBQ rub.

Prepare your grill or smoker to run at 300° using indirect heat. Place the chicken on the grate. After about an hour, the skin should be slightly browned and the meat firm.

Typically, at this point, the internal temperature of the chicken will be around 145°. Prepare enough half-size foil pans large enough to contain chicken pieces in a single layer. Place a stick of butter, cut into planks, in the bottom of each pan. Place the chicken, in a single layer, in the pan and cover tightly with aluminum foil. The butter and heat creates a steam bath that renders the fat in the skin, yielding bite-through skin.

Return to the cooker for an hour, rotating the pan after 30 minutes.

Gently heat the sauce in a saucepan, stirring regularly. Add a few squeezes of honey and a splash of apple juice to thin the sauce. After an hour, the chicken’s internal temperature should be around 200-208°, super tender and juicy. Dunk each piece in the sauce and return to the smoker for about 10 minutes to set the sauce.

Wild Game Cook-off

Returns to Talladega Superspeedway

Story by Paul South
Submitted Photos

Talladega is known the world over as a place where racecar drivers put the pedal to the metal.

But on March 15, hunters and anglers will put the metal – pots and pans to be exact – and meat to the flame, all part of the Alabama Wildlife Federation’s regional cook-off at the Talladega Superspeedway.

The winner advances to the state finals.

Proceeds from entry fees and ticket sales, where hungry patrons can feast on some wild game delights crafted by teams of backyard chefs, go to benefit AWF’s many wildlife education and conservation efforts.

Think grilled quail, flounder stuffed with shrimp and crab and covered with cream sauce, or a grilled venison roll. If your mouth isn’t watering now, check your pulse.

The cookoff attracts more than just chefs, there are vendors galore

The event marks the 19^th AWF cook-off for Talladega. But the genesis for the competition began in 1996, according to Tim Gothard, now in his 26^th year as the federation’s executive director.

“AWF was talking about the fact that sometimes hunters and hunting can be put in the wrong light,” Gothard said. “What we know is that hunters and anglers properly utilize the fish and game that they harvest. It’s not a wasteful thing … We thought the cook-off would be a great way to show that. And it makes great and healthy table fare.”

Like the first day of hunting or fishing season, the cook-off would also be a social event, bringing AWF members together and spotlighting its conservation and education efforts. And it will generate funds to support those efforts, Gothard said.

Mobile hosted the first cook-off in 1996. Now, the Talladega event is one of 14 regional cook-offs culminating in the state championship later this year.

Regional winners will compete for a $1,000 grand prize and bragging rights as AWF Wild Game Cook-off State Champion for 2025.

Like the popularity of TV cooking shows, these AWF events have exploded in popularity. For example, at that first event in Mobile, five or six teams competed and 100 to 125 folks attended. Now the competitions have become a major event on the calendar. Folks want to be there. And, in every competition town, corporate sponsors are hooked.

“Coming up, at the Talladega cook-off, we will have over 1,000 people at that cookoff and probably 30 to 35 cook teams,” Gothard said. “It has grown absolutely dramatically over the years. Probably in the last 10 years, we have doubled the amount of people that come to those events, the revenue that’s generated to support our conservation projects … It’s just been amazing.”

As for the corporate backing, they provide the largest revenue stream.

“It’s a great opportunity,” Gothard said. “If you’re a sponsor, you’re going to get a bunch of tickets that you can use to reward employees, clients, potential clients and friends to come and enjoy the same great food and the same great atmosphere and camaraderie that we see.”

AWF employees will be on hand to talk about the organization’s work and mission. But make no mistake, food – dishes featuring venison, feral hog, quail, and other varieties of game and fish – is the focus.

And this isn’t just a bunch of guys cooking on the truck tailgate, Gothard said.

“They take great pride in what they prepare,” he said. “And I will guarantee you this: There are restaurant quality dishes that you’ll find at every cookoff that we do. And when you come to that state cook-off, and the teams come to compete for the state championship, every one of those dishes are restaurant quality.”

The secret sauce in the cook-offs’ success? “The format that we do allows people to sample the food,” Gothard said. “We’re not providing them with a meal. But they have a wide selection of dishes that they can actually taste.”

While the boom in cooking shows and in turn, the growth in folks wanting to cook great food at home, have played a part in the cook-off success, there’s a dash of something else beyond great tasting food created from Alabama fish and game.

“More than anything else, we have a large membership across the state and it’s an opportunity for them to get together with likeminded people and really enjoy a night that’s really celebrating the hunting and angling outdoor pursuits that we are all involved with and we appreciate and enjoy,” Gothard said.

“ The social atmosphere, that camaraderie and that uniqueness are the things that in my mind have made the wild game cook-offs so popular and really fueled their growth over the last 10 years, in particular,” he said.

Statewide, more than 100,000 Alabama schoolchildren benefit from AWF’s efforts. And that’s a small part of the story.

Talladega Superspeedway has plenty of room for an event this size

AWF has done five oyster restoration projects in Mobile Bay. It’s been able to add scientists to the AWF staff to work on issues like restoring fish and game habitats. The wild game cook-offs provide a portion of private sector funding for what AWF calls its “on the ground and on the water projects. All told, AWF is making a $1 million investment in these projects and more.”

The Alabama Outdoor Classroom Program gives kids the opportunity to learn math, science, social studies and language arts outdoors in a wildlife habitat and against a wildlife backdrop. AWF has four outdoor education specialists crisscrossing the state to serve in schools.

Close to home, the program worked with Munford Elementary.

“They’ve accomplished a tremendous amount,” Gothard said. “And our wildlife biologists have collaborated with private landowners in that entire (Coosa) region for 20 years helping them develop plans for managing their property so they can have quality wildlife habitat and populatons.

“When you have that, the impact spills out beyond the landowners’ property. It helps ensure that we have good wildlife habitat and populations all across the state.”

It’s part of a scientific, systematic approach to game management, Gothard said. And funds from the cook-offs fuel the effort.

“(The cook-off) is a significant source of revenue to help us do conservation work in this state,” Gothard said. “It makes a big difference.”

The cookoffs reveal something about hunters and anglers, who may guard their favorite hunting and fishing spots like state secrets.

But they’ll brag about a recipe as they might a trophy buck or bass.

“They definitely enjoy sharing with other people how they prepare dishes and how good it tastes,” Gothard said. “That is something hunters and anglers love to do.”

Over the years, Gothard has sampled a slew of savory fish and game dishes. But one some 12 years ago at the Talladega cook-off hooked him.

“There was a team that won the Talladega cook-off with a bluegill fish taco,” Gothard recalled. “This was before fish tacos were a thing. I grew up, you caught bluegill, you fried them whole and picked them with a fork. It tasted great, but it was work.”

The taco chefs took a fresh approach.

“They had de-boned all the meat, cooked it up and then flaked it. That was the meat in the taco,” Gothard said. “It absolutely blew me away.”

For Gothard, every team makes an impression.

“The thing that really impresses me and captures my attention is how (teams) take (fish and game) and turn it into a dish that I hadn’t really thought about.”

The cook-off isn’t only a celebration of conservation, Alabama’s hunting and fishing heritage or culinary creativity. The competition is about pride, with teams coming from as far away as Texas.

“Those cook teams are going to take a lot of pride in telling you what their dish is, how they made that dish,” Gothard. “And you’re going to see them light up when on the spot, someone tastes it and says, ‘Man, this is awesome.’

According to its website, the Alabama Wildlife Federation is “a dynamic, citizen-based conservation organization with over 25,000 members and supporters dedicated to creating and promoting a balance between use, management and protection of Alabama’s wildlife and related natural resources through education, community involvement, and boots-on-the-ground assistance.”

The organization’s focus is in three major areas: conservation education, resource stewardship and celebrating the state’s hunting and fishing heritage. Founded in 1935, AWF is celebrating its 90^th anniversary. l

Editor’s Note: For more information on the AWF and the cookoff, visit AlabamaWildlife.org.