Connect with us

Country Lifestyles

Dave True to Receive National Golden Spur Award Oct. 17

Published

on

FOR IMMEDIATE RELEASE: 09-02-15                         CONTACT: 

National Ranching Heritage Center                                        Sue H. Jones

3121 Fourth St., Box 43200                                                   [email protected]

Lubbock, Texas 79409                                                            806.834.2646

Dave True to Receive National Golden Spur Award Oct. 17

National Ranching Heritage Center Hosts Award Dinner

Dave True recipient of the National Golden Spur Award.

Dave True, a rancher in Casper, Wyo., will receive the 2015 National Golden Spur Award during a 6 p.m. dinner Oct. 17 at the National Ranching Heritage Center (NRHC) in Lubbock, Texas.

Hosted by the Ranching Heritage Association (RHA), the dinner annually honors the National Golden Spur Award recipient in recognition of lifetime contributions to the ranching and livestock industry.

The event will begin with a reception and silent auction at 6 p.m. followed by dinner, the award presentation and entertainment provided by singer/songwriter Red Stegall.

Individual tickets are $100 each ($75 for RHA members) and a table for eight may be reserved for $1,250. Tickets must be purchased in advance by contacting Vicki Quinn-Williams at 806.834.0469 or [email protected].

The NRHC is a 27-acre museum and historical park devoted to preserving and interpreting the history of ranching and addressing contemporary ranching issues.

The National Golden Spur Award is a joint recognition given by some of the leading state and national organizations in the ranching and livestock industries, including the American Quarter Horse Association, National Cattlemen’s Foundation, Ranching Heritage Association, Texas Cattle Feeders Association, Texas Farm Bureau, and Texas and Southwestern Cattle Raisers Association.

Established in 1978, the National Golden Spur Award honorees have represented virtually every aspect of the agribusiness industry and all of the major livestock and ranching areas throughout the United States.

“This award is one of the most prestigious honors a person can receive in our industry,” said Dr. Carl Andersen, executive director of the NRHC. “The award recognizes that devotion to land and livestock has earned a single individual notable respect and admiration from peers within the industry.”

As an owner and partner of True companies, a family business based in Casper, Dave True has spent a lifetime following the dream of his parents to build a business within the ranching and energy industries.

True Ranches grew into a multi-segmented beef operation that now spans the eastern third of Wyoming with seven commercial cow/calf operations, two feedlots and several farms. The family cattle operation takes a conception-to-slaughter floor approach to beef production with an emphasis on quality genetics that continue improvement of the foundation cattle herd and ultimately the final beef product.

“Dave’s humbleness, thoughtfulness and attention to detail, but most importantly his rancher’s common sense, make him a respected leader in the cattle business,” said Philip Ellis, president of the National Cattlemen’s Beef Association (NCBA) and a rancher in Chugwater, Wyo.

True was selected by his peers to be NCBA treasurer from 2011 to 2014. Those who worked alongside the financially skilled rancher say his contributions as treasurer were paramount to the success of the organization.

“His financial knowledge and communication skills are second to none,” Ellis said. “But Dave also brings a strong, steady sense to any team. Every time and everywhere I’ve served with Dave, I knew our cause would be better because of his service.”

In addition to serving as vice-chairman of the National Cattlemen’s Foundation since 2008, True has an extensive list of leadership roles, including serving on the University of Wyoming Board of Trustees since 2013, president of CattleFax in 2004, Wyoming Stock Growers Association Board of Directors since 1988, Casper Rotary Foundation Board of Directors since 2002, and International Association of Drilling Contractors Board of Directors since 1981.

True graduated cum laude in 1973 from the University of Wyoming with a B.S. in Business Administration. True and his wife, Melanie, have four children and seven grandchildren.

 

 

 

 

 

Continue Reading

Country Lifestyles

When a City Girl Goes Country

Published

on

By

By Annette Bridges

It was one of those necessary, yet very sad days in the life of a cattle rancher. We had to say goodbye to our bull, Frankie. We returned from the agonizing drive, and I felt compelled to sit down and ponder how to write an ode to a very good bull.

I have read all the rationale on when it is time to retire a bull. The average age for many ranchers is around eight years. Our Frankie was beyond his prime. We probably knew last year it was about time for him to retire. His lack of enthusiasm when he returned to the herd after his spring hiatus was a clue.

The very slow start to our spring calving this year, and cows that never conceived confirmed what we did not want to admit last year. It was time. Frankie was a handsome and gentle giant. A Charolais mix, but he could be fierce if he felt threatened.

To read more, pick up a copy of the May issue of NTFR. To subscribe by mail, call 940-872-5922.

Continue Reading

Country Lifestyles

Lacey’s Pantry

Published

on

By

Lacey Vilhauer

Ingredients:
1 lb. ground beef
1 package of taco seasoning or 2-3 Tbsp
homemade taco seasoning
2/3 cup water
16 oz. Monterey Jack cheese, shredded
8 oz. sharp cheddar, shredded
4 oz. can diced green chilies, undrained
4 large eggs, separated
2/3 cup heavy cream or evaporated milk
1 Tbsp flour
½ tsp salt
¼ tsp cayenne pepper
1 Roma tomato, sliced thinly

Directions:
Preheat the oven to 350 degrees and lightly coat a 9×13 baking dish with cooking spray. Set aside.
Heat a heavy-bottomed skillet over medium heat, then brown the ground beef. Drain.
Add the taco seasoning to the ground beef and 2/3 cup water. Stir well and let sauce thicken.
Transfer the ground beef to the prepared baking dish, spreading it into an even layer. Sprinkle the diced green chilies over the ground beef layer. Combine the shredded cheeses and sprinkle them over the ground beef and chilies. Set aside.
Separate the egg whites from the yolks, placing the egg whites in a medium-sized bowl, and the yolks into a separate medium-sized bowl. Add the heavy cream, flour, salt and cayenne pepper to the yolks. Whisk to combine.

To read more, pick up the June issue of NTFR magazine. To subscribe by mail, call 940-872-5922.

Continue Reading

Country Lifestyles

Jesses Jewelz

Published

on

By

By Jesse Kader

This month western meets safari with this fun army green jumpsuit. I love a good jumpsuit that is simple but stylish and can be accessorized in so many ways. This one especially caught my eye because of the western yoke detail. See this and more at www.jessesjewelz.com

Continue Reading
Ad
Ad
Ad
Ad
Ad

Trending