Chef

All RED for me. Congrats to those of you who drew a tag.

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Nowhere does this state how much revenue, in dollars, this equates to. Only the split of where it comes from. I also feel that when residents get their way, and achieve price increases for non-residents, this only compounds the scenario.

As an example, this is from 2021...

Fingers crossed I can get into some good bucks.

Audits done state after state, show that Non-Residents generate over 50% of total revenue for state agencies. Of course, this is through the draws and tags allocated as such. I saw a chart one year visually showing the impact and it was amazing what nonresidents contribute overall.

Unit 17 Oct

Drew a coues tag and a speedgoat tag. NM has been treating me better than Az!

I have them, and I also have previous years. Let me know if you need them.

Love it!

Congrats my man.

That second buck has some fantastic characteristics. Drool.

I sure miss a good slice. Hand tossed, NY style, crispy (yet pliable) crust, with flavorful tomato sauce and high quality mozzarella cheese. I like my pizza like Portnoy likes his pizza. *Bonus for pizza joints that use Grande cheese. . Ever have a slice at Upper Crust in Tucson? Then you feel me. Post up what you've got, I will probably try them all.

Hope you enjoyed them! I noticed their to-go boxes were different too. You are correct, if you’re not a fan of the char, this may not be for you.

Very interesting.

They can still get creative and get more... Utah Law Makes People Buy Hunting/Fishing Licenses To Use State Lands | Cowboy State Daily

Well-deserved tag, my friend. Looking forward to your success.

Pane Balsamico: Mixed green salad with balsamic dressing Margherita Pizza: The sauce is great, and the mozzarella is very good Arizona Pizza: slightly caramelized red onion, fresh rosemary, and pistachios (Bianco's famous) The Finocchio Pizza with the fennel sausage is a go-to at Bianco's. I'm certain it is the same here. We were just stuffed! Enjoy your lunch and take some pics!

dang. Watch this rave review of Il Forno Bello HERE. Best pizza of his life? To be clear, they serve the same Neapolitan-style pizza as Bianco, with many of the same pizzas.

I have to put a plug in for Il Forno Bello that just opened up in NE Mesa. We just had dinner there and I love that's it's so much closer to us than Pizzeria Bianco. You can read a quick description (hot off the press) by clicking HERE.

Crazy.

Sheep 43B with 10 tags, wowzers. Cabeza 46B-W going to 5 tags? That many Class IV rams in there?!

I agree.

That's just cool lookin'

Love the Hasselback potatoes!