Attractions
CattleWomen: The Legacy Continues
By Martha Crump
You might just qualify as a “Cattlewoman” if the local veterinarian’s office is the first number on your speed dial and your family members are listed after. Or if your email list is populated with CattleWomen Local, CattleWomen State, or Texas Beef Board contacts in numbers greater than your personal/family email list. Just who are cattlewomen? Look around-they are members of your community. Some live and work on ranches, some have retired from the actual work of the ranch to leave their legacies to be carried on by their children and grandchildren, and some have never worked cattle or lived on a ranch at all. They are educators, bankers, photographers, business owners, artists, writers, wives, moms, grandmothers, Sunday school teachers, 4-H and FFA moms, VFD members, ranch managers, nutritionists, nurses, young professionals and retirees, the list could go on forever. The point is you are living in a community surrounded by these ladies.
Boy, do they stay busy. You see, the main requirement for being a member of the CattleWomen organization is to have a love of and desire to promote beef and the beef production industry. It really is as simple as that. One of our very active members, Cindy Dunn Thornhill, has a great line for recruitment: “Do you like eating beef? If you do then you qualify to be a CattleWoman!” Quite often we have ladies say that they would consider joining, but that they don’t have cattle. Problem solved thanks to Cindy’s quick and always joyful response! I can’t help but notice just how many of us have adopted Cindy’s saying during recruitment opportunities.
As October is officially the recruitment and sign-up month for both new members as well as currently enrolled members, it seemed timely to revisit the origins of this organization locally as well as through the State level and up to the National level.
To read more, pick up a copy of the October issue of NTFR magazine. To subscribe by mail, 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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