Episode OverviewIn this episode of The Articulate Fly, host Marvin Cash sits down with Tim Flagler to explore his lesser-known culinary journey and preview his extensive 2026 hosted travel schedule. While most fly fishers recognize Tim from his renowned tying videos and work at Tightline Productions, this conversation reveals his parallel passion for cooking and food that parallels his fly tying expertise. The discussion traces Tim's evolution from childhood family meals at the Jersey Shore through his mother's and grandmother's influence to his current fascination with Asian cooking techniques, particularly Japanese, Chinese and Thai cuisine. Tim shares cooking philosophy centered on sourcing quality ingredients, constant tasting during preparation and proper knife skills while detailing his upcoming 2026 adventures including golden dorado fishing on Argentina's Ibera Marsh, trophy brown trout on the Limay River, northern pike and bull trout in British Columbia's Northern Rockies and steelhead on Lake Erie. The conversation also touches on Tim's ongoing fly tying innovations focused on creating mottled, natural-looking patterns that better imitate the mottled appearance of living aquatic insects.Key TakeawaysHow Tim's family food traditions at the Jersey Shore mirror the collaborative, process-driven approach he brings to fly tying and teachingWhy sourcing the best possible ingredients and tasting constantly throughout preparation are the two most critical elements of successful cookingHow to book Tim's 2026 hosted trips to Argentina for golden dorado and trophy brown trout, British Columbia for northern pike and bull trout or Lake Erie for winter steelheadHow Tim is incorporating mottled, multi-colored patterns in his fly designs to better imitate the natural mottled appearance of living aquatic insects that signals protein to feeding troutTechniques & Gear CoveredTim discusses his ongoing fly tying evolution focused on creating mottled appearances in patterns rather than solid single colors, based on close observation and video documentation of living aquatic macroinvertebrates. He explains how blotches of different colors signal life and protein to feeding fish, making these techniques potentially more effective than traditional solid-colored flies. The conversation touches on trout spey casting as one of Tim's seminar topics at upcoming Fly Fishing Shows. Tim also draws parallels between cooking and fly tying, emphasizing that both crafts require quality materials, proper tools (sharp knives in cooking, quality hackle and partridge in tying) and understanding fundamental techniques before attempting complex work.Locations & SpeciesTim's 2026 hosted travel schedule spans diverse fisheries across multiple continents targeting various species. In Argentina, he hosts trips to the Ibera Marsh for golden dorado, classic Patagonia rivers including the Chimehuin, Collon Cura and Limay for trout, and a six-day camping float on the Limay River targeting trophy brown trout. His North American destinations include Spruce Creek in Pennsylvania, the Kootenai River in northwest Montana for rainbows, British Columbia's Northern Rockies for northern pike, bull trout, lake trout, rainbows and grayling with four fly-outs during the week, and Lake Erie tributaries for steelhead during winter. These trips span April through late fall, offering opportunities from early season trout through late-season steelhead in varied water types from spring creeks to wilderness rivers.FAQ / Key Questions AnsweredHow did Tim develop his culinary skills beyond basic family cooking?Tim's mother was an intuitive cook who didn't rely on recipes but understood ingredient combinations and seasoning, providing his foundational training. His older brother worked as a chef at Jersey Shore seafood restaurants and became a major influence, along with the brother's chef friends. Tim spent summers as a teenager cooking collaboratively with friends at the Jersey Shore, experimenting with whatever ingredients were available and learning through trial and constant tasting.What cooking philosophy does Tim recommend for anglers wanting to improve their skills?Start simple with repeatable recipes rather than attempting overly complex dishes, similar to learning a pheasant tail nymph before a full-dressed Atlantic salmon fly. Focus on sourcing the best possible ingredients, use proper sharp knives for different applications, taste constantly throughout the cooking process and avoid non-stick cookware in favor of carbon steel, stainless or cast iron. Tim emphasizes that getting quality ingredients and trying not to mess them up is the key to great cooking.What fly tying innovations is Tim currently developing?Tim is incorporating mottled color patterns in his flies based on close observation and video documentation of living aquatic macroinvertebrates. He noticed that natural insects display blotches of different colors rather than solid single hues, and this mottled appearance signals life and protein to feeding fish. He's developing techniques to create this mottled look in his patterns, which he believes represents the next evolutionary step toward more natural and effective fly designs.What hosted travel opportunities does Tim offer for 2026?Tim has limited openings remaining for April golden dorado fishing on Argentina's Ibera Marsh and a six-day Limay River camping float for trophy brown trout. His trips also include classic Patagonia trout rivers, Spruce Creek Pennsylvania throughout the season, Montana's Kootenai River, two weeks in British Columbia's Northern Rockies for pike, bull trout, lake trout and grayling with wilderness fly-outs, and five-day Lake Erie steelhead trips. Most trips are substantially booked but interested anglers should contact Tightline Productions for current availability.SponsorsThanks to TroutRoutes for sponsoring this episode. Use artfly20 to get 20% off of your TroutRoutes Pro membership.Related ContentS6, Ep 132 - Fly Tying and Destination Travel with Tim FlaglerS7, Ep 2 - Nomadic Waters and the Allure of Amazonian Peacock BassS6, Ep 97 - Fly Fishing Wisdom and Industry Pet Peeves with Greg SenyoS4, Ep 4 - Matt O'Neal of Savage FliesAll Things Social MediaFollow Tim on Facebook, Instagram and YouTube.Follow us on Facebook, Instagram, Twitter and YouTube.Support the Show Shop on AmazonBecome a Patreon PatronSubscribe to the PodcastSubscribe to the podcast in the podcatcher of your choice.Advertise on the PodcastIs our community a good fit for your brand? Advertise with us.In the Industry and Need Help Getting Unstuck?Check out our consulting options!Helpful Episode Chapters00:00 Introduction05:26 Family and Food Traditions12:19 Influences and Inspirations15:27 Cooking with Friends24:15 Exploring Global Cuisines31:14 Keys to Successful Cooking38:26 Upcoming Travel Adventures