Attractions
Cowboy Cuisine – Have A Fall Lunch
By Steve Stevens
There is no better way to bring in fall than to cruise through the antique stores on historic Main Street in Weatherford, Texas. After working up an appetite looking through the eclectic shops, take a walk into Yesterdays Sandwich Shop.
The shop has been locally owned in Weatherford for 25 years. They have homemade bread, sandwiches, soups and desserts.
My family and I always seem to end up there, especially during the fall and Christmas festivals, so Yesterdays has a special place in my heart. It is very comforting and brings you back to a simpler time of valued family time.
I love watching my five and six-year-olds’ eyes light up when they see the rack of homemade cookies and the ice cream bar, and sitting together at the wooden tables looking out the big windows of the old building loaded with character. It is the kind of character of a building with a lifetime full of experiences and watching cowboys, farmers, lookie-loos and locals walking up and down Main Street.
To bring in the fall season, Yesterdays has a few fall-inspired meals. I ordered the frito pie that comes in a big giant styrofoam cup. This is Texas and fall in a hand-basket, or as I would like to say, in a saddle bag: Fritos, chili, onions, jalapeños and sour cream. I have eaten more of these in my lifetime than I would like to admit. But for a rodeo kid, they are served at almost all of them. Every bite brings me back to rodeos, fairs and the fall season. The combination at Yesterdays is perfect. The chili is yummy, not too spicy, and the combination of everything is as good as a duet with George Jones and Tammy Wynette.
I washed my frito pie down with some warm pumpkin cobbler with vanilla ice cream. Now, as any cobbler connoisseur knows, it is best once the ice cream has melted down into every crevice. It was perfect and delicious and fit the moment on a cool rainy afternoon.
To read more pick up a copy of the November 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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