Attractions
The Real West: Characters, The Good, the Bad and the Other
On the weekend of April 28-30, 2023 Saint Jo will – for the 6th year – host The Real West Symposium which explores what the West was actually like in the 1800’s. Saint Jo is an authentic 1850 vintage cow town located right on the storied Chisholm Trail. With a tree covered town square and authentic 1800’s store fronts, it is the perfect place for Western History to come to life.
This year’s noted speakers include: Michael Grauer, Director of the Cowboy Hall of Fame; Dr. Jody Ginn, Director of the Texas Rangers Museum/Foundation; Dr. Richard McCaslin of the University of North Texas; Dr. Byron Price, retired Director of the Charles M. Russell Center for the Study of the American West; Art T. Burton, authority on Bass Reeves – accompanied by Ernest Marsh, a Bass Reeves re-enactor; and Michael Martin Murphey, recording artist and authority on the music of the Old West.
Friday night the 28th there will be a Patrons Dinner in the Windmill Grill & Saloon; period attire is encouraged.
Saturday the 29th will begin at 8:30 with presentations in the Saint Jo Theater. Lunch will be provided in the Lazy Heart Grill. From 4.00-6.00pm there will be a wine reception and book signing at Davis & Blevins Gallery.
Two area concerts later in the evening on the 29th include Michael Martin Murphey will perform at Blue Ostrich Winery and an area favorite, Shinyribs will perform at Red River Station in Saint Jo. For tickets to these events please see their websites at: www.BlueOstrich.net or www.RedRiverStation.com.
An authentic chuck-wagon breakfast on the actual Chisholm Trail rounds out the weekend on Sunday morning the 30th.
Individual tickets for all events are available on our website. There are also sponsorships available for $500, $1,000, $1,500 which include multiple tickets, meals, and concert performances as well as visibility on all event promotional materials.
For additional information, visit our website www.TheRealWest.org, or call 940-995-2786
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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