Attractions
Where cattle graze and the buffalo roamed, dinosaurs once held dominion
By Judy Wade
If the idea that dinosaurs once lived in North Texas is hard for you to wrap your mind around, Whiteside Museum of Natural History at 310 N. Washington in Seymour has the proof. In fact, most of the pre-historic creatures’ fossilized remains were found within five miles of Seymour in part of what is known as the Permian Basin.
In the Hall of Paleontology, a Dimetrodon, a mammal-type reptile sporting a large fin on its back, greets you near the door. Known as “the terrible lizard,” this creature roamed Baylor County approximately 287 million years ago and was one of the largest of its day. Dimetrodon literally means “two types of teeth.” In front are two large fangs (canines) followed by numerous small teeth called post-canines.
To the right is the Edaphosaurus, brilliantly white with an upright sail on its back. It grew to 12 feet long and weighed as much as 600 pounds. It is much like the Dimetrodon, which was a carnivore, while Edaphosaurus was a herbivore, and was possibly hunted and eaten by the Dimetrodon.
To the left is a menacing looking Diadectes with a tremendously wide rib cage required to eat massive amounts of vegetation. A crosswise biter, it has peg-like front teeth and large molars. Its strong limbs and shovel-shaped claws were used to dig burrows.
The Eryops was a carnivore. Eryops mean “drawn out face” because so much of its skull is in front of its eyes. Its body was low to the ground and supported by short massive legs.
The crowning glory of the room, however, is the massive head of Tyrannosaurus Rex seeming to crash through the wall. Known as the King of the Dinosaurs, it seems to be adorned with feathers that are actually hair-like structures covering its face, head and chin but resemble everything from fur to porcupine quills.
To read more pick up a copy of the June 2018 NTFR issue. To subscribe call 940-872-5922.
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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