Country Lifestyles
January 2017 profile: Shawn Hays — Training with Dedication
By Jessica Crabtree
People start any endeavor with an intention, a goal. Some stay true to the course of the path, never wavering, while others embark on new trails. In the equine industry, when trying to place your mark in any of the disciplines, one must work hard and dedicate oneself, no matter the start or background.
Many equine-related activities were derived from necessity, what the working cowboy uses on a regular basis on the ranch. Some events date back to historical meaning, like the tactics of the vaqueros from centuries ago.
Reined cow horse trainer Shawn Hays has trained professionally 12 years. His resume is impressive, but started out very different. Hays was born and raised in the rural West Texas town of Snyder. Hays’ influence of horses started with his grandmother, Judy Hays. Judy trained horses herself on the ranch, first rope horses, then cutting horses and later in her years, halter horses. Judy saw great success in each event, even gaining the World Champion Heeler title in 1956.
That influence and presence allowed Hays to compete in horse events as a youth, showing in all-around western pleasure events. After high school a young Hays made the commitment to training horses and started first as a western pleasure trainer. Doing so for a few years, at 20 he moved home and was introduced to roping. “I started heading with Mickey Gomez. Then when I was 24 I moved to Colorado to work for rope horse trainer J.D. Yates,” Hays said.
To read more pick up a copy of the January 2017 NTFR issue.
The Hays family, left to right— Hunter, seven, Tammy, Shawn and Bryce, 10.(Photo courtesy of Tammy Hays, by Jackie Jean Photography)
Hays practicing fence work on a four-year-old gelding named Hez The Cats Meow. (Photo by Jessica Crabtree)
By Dal Houston
I am terribly saddened by all the argumentative discourse that seems to be going on in today’s world. It seems as though it is no longer enough just to disagree on certain issues. We are expected to classify someone as an enemy if they do not always agree with us on all issues, lest we be considered weak.
To make things even worse, because those who disagree with you are now considered enemies, the sentiment seems to be that it is only fair and proper to destroy them, because they are the enemy, again with the fear of ridicule for being weak if we do not fight.
With all that said, and seemingly unrelated, I am a big John Wayne fan. From watching him dive into his role as a cowboy, to marveling at his time portraying a soldier or appreciating his acting gig as a sailor, there is seldom a week that goes by without me watching at least one
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Martha Crump
That old adage, “What you don’t know won’t hurt you.,” may have some basis in truth when applied to minor situations. However, when what you don’t know is presented in the form of a “Trojan Horse” and is what amounts to an incredible attempt to fleece American property rights, it becomes a different story altogether.
To put this unbelievable tale together, we need to step back to Joe Biden’s 2021 Executive Order which pledged commitment to help restore balance on public lands and waters, to create jobs, and to provide a path to align the management of America’s public lands and waters with our nation’s climate, conservation, and clean energy goals.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Lacey Vilhauer
Ingredients:
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
¼ cup water
Directions:
Place the chopped lemon and sugar in a food processor and pulse until combined. Transfer to a large bowl. Puree the strawberries in a food processor and add to the lemon mixture along with juice of one lemon and water. Taste and add more juice as desired.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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