This month, Baxter shares the story of the "Junction City Rattlesnake Ride," in which an unexpected passenger complicates a simple towing job for a husband and wife.
A trio of custom trophy saddles ups the ante at the 10th annual Californios Ranch Roping & Stock Horse Contest. Get an exclusive look at the coveted awards and meet the saddle artists who created them.
A staple on most family farms and ranches, corn adds substance to most any dish or meal.
As a young girl growing up on a farm in Oklahoma, I ate cornbread made by my mother several times a week. I thought Mother’s cornbread was the best in the world, served warm with fresh-churned butter. I remember Dad crumbling cold cornbread into a bowl of milk and eating it as a snack.
When I married my husband, Mack, and moved to a ranch in Arizona, I planted a large garden that included corn. I spaced the sowing about every 10 days, so we usually had corn on the cob for a month or more. I also canned all the corn I could for winter.
Settlers built the West with ingenuity, resourcefulness and self-reliance. Acclaimed bit and spur maker Mark Dahl applied the same values
Ranchers have survived on red meat for centuries. Make a hearty beef dish for dinner tonight with these recipes.
I’d bet the ranch that Americans eat more hamburger than any other country in the world. During the 50 years Mack and I lived on a ranch, we butchered our own beef and pork, and processed the meat for the freezer. When making hamburger, we used an old hand-powered grinder that made the job slow and hard.
One wonderful day, I purchased a commercial-size electric meat grinder from a restaurant supply firm in California. The equipment enabled me to freeze dozens of packages of hamburger, along with our steaks and roasts.