Smith & Bresson Club
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Smith & Bresson Club - I was inspired to create the Smith & Bresson Club for photography by the Pope and Young Club, which is for bowhunters. There are certain requirements, which a bow kill needs to satisfy in order to qualify for acceptance in the Pope and Young Club. The criteria to be accepted in the Smith & Bresson club will be based on my own subjective view of my work, which I will score. In short, those photographs that are part of this club will be my best work and those pieces, which would be part of an exhibition. Any photos that meet this criteria, will be marked by a small skull icon. To view the documentary THE BLUE WHITETAIL, go to the following website; http//:filmfreeway.com/873363 or click on the Smith & Bresson logo above.
January 31, 2016
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Uncle Charlie's
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'Uncle Charlie's 1' - 2015 snake |
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'Uncle Charlie's 2' - 2015 snake |
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'Uncle Charlie's 3' - 2015 snake |
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'Uncle Charlie's 4' - 2015 snake |
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'Uncle Charlie's 5' - 2015 snake |
Uncle Charlie's. After shooting a deer and gutting the whitetail in the woods, the next step is to butcher the deer and wrap the meat with freezer paper to store the venison for months of fine dining. Uncle Charlie's deer processing facility in Webster, NY truly cuts and packages meat in the best manner that I have experienced. I always bring my game to Uncle Charlie's to ensure I have the best quality venison processed so it can be stored in without worries in my freezer.
January 14, 2016
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