Country Lifestyles
Collier Farms: A Father, a daughter and a Century of History
By Dani Blackburn
“I believe that what we become depends on what our fathers teach us at odd moments, when they aren’t trying to teach us. We are formed by the little scraps of wisdom.” – Umberto Eco
Jeannette Collier Shaw has spent a lifetime on her family’s farm, soaking in little bits of wisdom as she followed her father, Carroll Collier, through the fields as a little girl – and her teacher had a lot to share as a farmer who has always known the importance of continuing education and evolving with the ever changing world of agriculture.
Now, it is all paying off as Shaw joins her father at Collier Farm to continue a heritage dating back almost a century. As Father’s Day approaches, it reminds us all of the importance of children and their fathers and giving the next generation the tools they need to succeed in agriculture.
History
The Collier family’s roots run deep, back to the 1800s when Collier’s grandfather Guy, born in 1894, came from Tennessee to Texas in a covered wagon as a small boy.
“They were moving from Tennessee and got to this point, and this is where they settled. He was a farmer all his life; it’s all he ever did,” said Collier.
Guy, one of six children, would marry Moye Mason, whose family came to the area from Georgia, and have three children of their own. The Collier Farm was founded in the Crafton area down a Wise County road in 1920.
In its early days, the farm was home to milk cows, and the elder Collier sold milk and cream. Corn, cotton and peanuts were produced on the land up into the 1940s and the late 1950s. Guy and Moye also raised their grandson, Carroll, who would take over operations of the farm in the 1960s, keeping the land in the family. Carroll and his wife, Jean, would run the farm and raise two children of their own on the family land.
To read more pick up a copy of the June 2019 NTFR issue. To subscribe 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.
By Martha Crump
That old adage, “What you don’t know won’t hurt you.,” may have some basis in truth when applied to minor situations. However, when what you don’t know is presented in the form of a “Trojan Horse” and is what amounts to an incredible attempt to fleece American property rights, it becomes a different story altogether.
To put this unbelievable tale together, we need to step back to Joe Biden’s 2021 Executive Order which pledged commitment to help restore balance on public lands and waters, to create jobs, and to provide a path to align the management of America’s public lands and waters with our nation’s climate, conservation, and clean energy goals.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Lacey Vilhauer
Ingredients:
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
¼ cup water
Directions:
Place the chopped lemon and sugar in a food processor and pulse until combined. Transfer to a large bowl. Puree the strawberries in a food processor and add to the lemon mixture along with juice of one lemon and water. Taste and add more juice as desired.
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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