By Martha Crump | marthacrump@comcell.net

Every year, we calve out our first-calf heifers, and we jokingly say things like, “That’s it, no more first timers,” or, “What were we thinking? We are too old for these hours.” Every subsequent year finds us with, you guessed it, an even larger heifer herd. This past month has been no exception. You can find small notebooks in all of the work trucks and gators, a go-bag full of supplies, full buckets of powdered milk, colostrum, bags of electrolytes, and a row of bottles just waiting till they are needed.

They all sit patiently in the company of clean towels and heaters that can be activated quickly. When calving season starts, they are needed; probably not nearly as often with mature cow herds but definitely with the heifers. Combine calving and the North Texas weather pattern of freezing rain, sleet, snow, and ice being more prone to come to us in January and February, and the plot gets even more complex.

Whether we are dealing with calves born to our new mothers, or to our mature herd, obviously the goal is the same; ensuring the babies are not stressed from a complicated birth, able to get on their feet and able to nurse quickly. Unfortunately, that is not always what happens. That is when the watchful producer needs to kick things into a higher gear to ensure calf survival.

To read more, pick up a copy of the March issue of NTFR Magazine. To subscribe call 940-872-5922.

By Donna Long

If you are hankerin’ for home cooking just like grandma used to make with fresh ingredients, then look no further than Dixie House Cafe with locations in Fort Worth, Saginaw, and Euless. Dixie House, which was originally named Theresa’s Cafe after its owner, opened its first restaurant in 1983.

In the early days, it was just Theresa and one employee that ran the cafe. Between the two of them, they created mouth-watering meals from scratch using tried and true recipes. Dixie House is where the nostalgic vibe of a 60’s diner meets the charm of Southern hospitality and cooking. The portions are substantial, and the flavor is reminiscent of a time when meals were slow-cooked with families gathered in the kitchen and not hurriedly microwaved.

To read more, pick up a copy of the March issue of NTFR Magazine. To subscribe call 940-872-5922.

I’ve recently discovered a very special place here in North Texas that combines good food, good people and on occasion, good music. Lovejoy’s On Main in Whitesboro is an elegant boutique, café and old time soda fountain all rolled into to one convenient location.

Not only is there great shopping, but when you walk in you can’t miss the wonderful aroma of real home cooking. The kind your momma used to make. Best of all, the homemade desserts are simply out of this world.

To read more, pick up a copy of the March issue of NTFR Magazine. To subscribe call 940-872-5922.