Attractions
4th Annual Food Truck Championship – Graham, Texas
By Jessica Crabtree
Live music, art, activities for kids of all ages and the alluring aroma of diverse food from 50 food trucks is a Saturday in June well spent. The fourth annual event held at the downtown square in Graham, Texas, is as unique as the town that hosts it. The Graham Convention and Visitors Bureau and more than 250 volunteers welcome visitors to their town for the annual Food Truck Championship of Texas, as well as showcase all Graham has to offer.
Making the trip, visitors can enjoy the FTC, shop local at various boutiques and stay to get a taste of all Graham’s delectable eating establishments. Besides hospitality, food and fun, Graham boasts America’s largest downtown square, a whopping one mile in complete radius from start to finish, giving it all the more room to entertain guests.
The Food Truck Championship was created around the idea of incorporating food with fun. “With that in mind we stepped into the food truck phenomenon and the event blossomed from there,” Manager of Graham Convention and Visitors Bureau, Jenea Knight explained.
After the initial design, a date was picked, the first Saturday of every June. This year that date is June 2. “This event was founded as a fun, family event. We looked through the lenses of visitors, wanting to create a fun experience and improve upon it every year,” Knight said. From the first year on, Knight and her staff of volunteers have planned and executed those details to a streamlined process, making the event go as smoothly as possible.
The impressive event invites food truck vendors from all over to create and supply their very best food items for visitors to enjoy. From those food items, the trucks will be judged and a champion will be crowned. “We allow for 50 slots. Several apply and there is a process to choosing,” Knight elaborated. Liking variety, the Graham CVB has shared the square with vendors preparing barbecue, tacos, Asian food, Thai food, high-end burgers, dessert vendors and even taco ice cream truck vendors.
To read more pick up a copy of the May 2018 NTFR issue. To subscribe call 940-872-5922.4
The Possum Pedal Bike Ride, which some use as a pre-curser to the Hotter N’ Hell Hundred, offers bikers the option to ride from six miles up to 83 miles. (Photo courtesy of the GCVB)
On The Road With Dave Alexander
Rarely will you find an event center that includes a music venue, a steakhouse and a wildlife refuge all rolled into one.
Oak Meadow Ranch has been welcoming guests for over two decades with one thing in mind, your complete happy experience.
The Chef Dinner and Exotic Animal Experience includes a four-course meal followed by a hands-on experience with exotic animals.
You can catch up with Dave at the Birthplace of Western Swing Festival in Fort Worth, Texas on November 7, or at the Irving Symphony Orchestra in Irving, Texas on November 9. To read more about his experience at Oak Meadow Ranch, pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print.
To subscribe by mail, call 940-872-5922.
By: Lindsey Monk
On Aug. 22, 2024 at 11:40 p.m., the Remington fire jumped the line in Wyoming to burn towards Montana at a high rate of speed. The fire burned 194,459 acres and over 41 miles from one end to the other in a span of two days. Livestock producers will be feeling the effects for years to come.
Pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.
By: Hannah Claxton | Editor
The GO TEXAN program is a Texas Department of Agriculture initiative dedicated to showcasing and supporting Texas based busi- nesses. During the State Fair of Texas, held in Dallas each year, the program puts together the GO TEXAN pavilion. Within the pavilion, presented by Southwest Dairy Farmers, visitors have the opportunity to sample and shop Texas-based products, learn more about agriculture and participate in family-friendly activities.
In 2023, more than $1 million in revenue was generated across nearly 67,000 products sold. Businesses with products produced or processed in Texas are invited to apply to join the program, and can visit http:// www.gotexan.org/JOIN to apply.
When visiting the State Fair of Texas, make sure to visit the GO TEXAN pavilion to support businesses driving agricultural commerce and explore Texas agricultural commodities outside of North Texas.
The State Fair of Texas is held each year in the fall, and is considered to be the first of the “majors” shows for many students involved in showing livestock. Cattle, hogs, sheep, goats, rabbits, chickens, and even llamas all have a class to enter at the fair.
For those not showing livestock, over a hundred creative arts classes are available to enter. Canned goods, photography, quilts, paintings, and butter sculptures are all displayed throughout the fair’s duration. Another contest judges a variety of antique collections and keeps them on display throughout the duration of the fair.
It’s not the State Fair of Texas without world-renowned food. The Big Tex Choice Awards contest has solidified the State Fair of Texas as the top Fair for great food creations. Each year, State Fair concessionaires fry up tasty and unique foods for a chance to become a finalist in the annual Big Tex Choice Awards competition.
The 2024 Finalists in the Savory category are: Dominican Fritura Dog (by Justin Martinez), The Drowning Taquitos (by Tony & Terry Bednar), Hippie Chips (by Rose and Tom Deschenes), Hot Chick-In- Pancake Poppers (by Palmer and Amanda Fortune), Texas Fried Burnt End Bombs (by Nick and Vera Burt).
In the Sweet category, the 2024 Finalists are: Nevins Nutty Bar- Laska (by Tami Nevins Mayes & Josie Mayes), Rousso’s Cotton Candy Bacon On A Stick (by Isaac Rousso), Strawberry Pop-Tarts Beignettfle (by Justin Martinez), Texas Sugar Rush Pickles (by Heather Perkins), and Tropical Two-Step Punch (by Binh Tran).
Livestock & contests schedule of events is available in the September issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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