Attractions
Fort Griffin State Historic Site
By Judy Wade
A Texas flag flies proudly atop a high hill on the west side of Highway 283 between Throckmorton and Albany, welcoming you to what remains of the historic Fort Griffin.
In the 1800s, settlers streamed west to take advantage of land and opportunities in Texas and other western territories. This migration increased immensely after Texas’ statehood in 1845. After the Civil War, many Kiowa and Comanche people who had been forced onto reservations north of the Red River began returning to their homelands in West Texas. Settlers began demanding protection against these nomadic Indians.
The United States Army established a line of frontier forts, and as settlements pushed farther west, a second group was built including eight forts and one presidio. One of these was Fort Griffin.
July 31, 1867, Lt. Col. Samuel Sturgis and four companies of the 6th Cavalry arrived to begin establishing what was first known as Camp Wilson high on a plateau overlooking the Clear Fork of the Brazos River in north central Shackleford County. The name was soon changed to Fort Griffin.
If you think all forts are buildings surrounded by a stockade, you’ve been watching too many westerns on TV. Fort Griffin covers almost 100 acres with buildings widely scattered.
Of the more than 60 buildings at Fort Griffin, only six were constructed of stone. Among them were the administration building, bakery, sutler’s store and powder magazine, which sat a good distance from other buildings for safety purposes. The bakery and powder magazine have been reconstructed.
Other buildings were constructed of wood. The mess hall and some enlisted men’s quarters have been rebuilt. The kitchen and mess hall were located near the enlisted men’s barracks. In the mess hall, soldiers ate a limited diet of beef, bread and coffee. Dried beans, canned fruit and seasonal fruit and vegetables were added when available.
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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