Country Lifestyles
Red Doyal — Texas Cowboy Hall of Fame Inductee
Bu Judy Wade
Red Doyal only sustained two injuries in his entire rodeo career, one in high school and one in Pendleton in 1967. He broke his collar bone in a high school rodeo and suffered a fractured eye socket and a concussion in Oregon. “I bucked off, and the bull hit me in the face and then butted me three more times,” he explained. “A guy told me one time that he never saw anyone win a check in the hospital, so I tried to avoid getting hurt. It’s all about staying on and knowing how to get off. I only hung up twice in my career,” he continued.
Born Robert Larry Doyal in Ringling, Okla., he soon acquired the nickname “Red” because of his flaming red hair. The family moved to the West Texas town of Crosbyton where his rodeo career began.
“Red Whatley, a calf roper and later rodeo producer, lived across the road from us and had a practice arena. When I was six years old, I would ride my pony over there to watch, and the other cowboys would put me on calves using a pigging string for a bull rope,” Doyal reminisced.
When he was in seventh grade, the family, parents Rob and Ona (Daniel) Doyal and older brother Jerrell Lee, moved to Happy, Texas. Jerrell Lee hung out with other kids who had rodeo aspirations, and Doyal’s interest in rodeo continued. He was able to ride practice bulls and perfect his technique.
He entered his first rodeo in 1959 at age 16 and knew he was hooked. He and other locals participated in jackpots every Sunday afternoon in Silverton. “I learned at a very young age that in order to be successful at anything in life you need to get your family involved as well as behind you. You’ll receive great support along the way,” Doyal advised.
To read more pick up a copy of the October 2018 NTFR issue. To subscribe call 940-872-5922.
By Martha Crump
In the April issue of North Texas Farm & Ranch, I introduced the discussion of what is considered the Biden 30X30 Land Grab via the quiet attempt to push through the formation of Natural Asset Companies. If you are a landowner and have not heard about this, I encourage you to research it for your own protection.
Natural Asset Companies would have been publicly tradable securities that hold rights to, and manage the productivity and ecological benefits of natural assets such as natural forests, marine areas and farmland. They place a value on natural processes. Thanks to the watchful eye of a few, NACs have been stopped for now, but make no mistake, this battle is far from over. According to the American Stewards of Liberty, the Intrinsic Exchange Group is the company responsible for the failed attempt to monetize natural processes via the development of “Natural Asset Companies.”
The New York Times is already helping IEG to set the stage for a rebranding of the idea with the article they ran entitled “Nature Has Value. Could We Literally Invest In It?” which ran on Feb. 18 of this year. The NYT readily assured their readers that, “Natural asset companies would put a market price on improving ecosystems, rather than on destroying them.” That is a perfect lead-in for IEG as they had already indicated that they would be rebranding the idea in yet another attempt to create the investment vehicle.
To read more, pick up a copy of the May issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Lacey Vilhauer
Ingredients:
1-2 cups vegetable oil
½ cup diced white onion
2 tsp minced garlic
½ TBSP chili powder
¼ tsp oregano
½ tsp ground cumin
1 lb. ground beef
1 tsp salt
½ tsp black pepper
½ to a full can of Rotel tomatoes and green chilis
8 (burrito-sized) flour tortillas, warmed
2 cups shredded Monterey Jack cheese
Toppings: salsa, sour cream, guacamole, queso
Directions:
Brown hamburger meat and onions in a large skillet until onions are slightly softened. Add in garlic chili powder, oregano and cumin. Stir and cook until fragrant, about 1 minute. Season with salt and pepper. Stir in Rotel. Cook and stir another five minutes. Set aside.
Warm tortillas in the microwave. On each tortilla, place about ½ cup of meat mixture. Do not overfill. Top with shredded cheese. Fold sides over the meat and cheese, then fold bottom over the sides and roll up. Place all folded chimichangas, seam side down, on a large plate and repeat with remaining tortillas.
To read more, pick up a copy of the May issue of NTFR. To subscribe by mail, call 940-872-5922.
By Dal Houston
I am terribly saddened by all the argumentative discourse that seems to be going on in today’s world. It seems as though it is no longer enough just to disagree on certain issues. We are expected to classify someone as an enemy if they do not always agree with us on all issues, lest we be considered weak.
To make things even worse, because those who disagree with you are now considered enemies, the sentiment seems to be that it is only fair and proper to destroy them, because they are the enemy, again with the fear of ridicule for being weak if we do not fight.
With all that said, and seemingly unrelated, I am a big John Wayne fan. From watching him dive into his role as a cowboy, to marveling at his time portraying a soldier or appreciating his acting gig as a sailor, there is seldom a week that goes by without me watching at least one
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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