Attractions
The Flat – A.K.A Babylon on the Brazos
By Judy Wade
The Bottom, Hidetown, Fort Griffin Flat and finally just the Flat, this settlement in the level area between the plateau on which Fort Griffin was situated and the Clear Fork of the Brazos in what is now north central Shackleford County, was one of the wildest, most wide-open towns in north central Texas in the late 1800s.
When settlers began pouring into Texas to take advantage of the land available after the Civil War, a line of forts was built in the late 1860s to protect these settlers from marauding Indians seeking to return to their homelands. Fort Griffin was one of these forts, located along what is now Highway 283 between Throckmorton and Albany.
The level area beside the fort was the perfect place for a settlement. There, pioneers moving farther west could replenish their supplies, soldiers from the fort could get items not available at the post or have a good time at one of the saloons when off duty, drovers on the nearby Great Western Trail headed north to market made it a stopping-off point, the Butterfield Stage passed through on its east-west route and buffalo hunters used it as a storage place for hides to be shipped east. With piles of buffalo hides dotting the area, the stench was at times almost unbearable.
In addition to the honest, hard-working pioneers who settled the area for the legitimate purposes of farming, ranching and commerce, a number of ruffians and outlaws flooded in. The population was about 1,000 most of the time, but on occasion rose to as many as 3,000.
According to the nearby Historical Marker, some of the businesses included a newspaper, an academy, Masonic Lodge, Beehive Saloon, Conrad and Rath Store, Glesk Boot Shop, Occidental Hotel, Shaunissey’s Saloon, Thorpe’s Blacksmith, a livery stable and, of course, a jail along with many other businesses.
To read more pick up a copy of the December 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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