Kent Rollins shares his tips for savory white gravy.
by Ross Hecox
I pulled into Dick Pieper’s training facility in Marietta, Oklahoma, and the seasoned horseman had all three horses ready for photos. I had called him a few days before with an idea: photograph a Paint, Appaloosa and Quarter Horse together.
Behind the scenes at the Western Horseman apparel shoot.
I’ve been around a lot of horned cattle in my life, and some are sharper than others. They’ve inflicted their damage on me many times. They’ve gouged, poked and bruised me all over, and I’ll tell you this: It’s time for me to get even!
by Katie Frank
Mornings aren’t really my thing. It takes several cups of coffee to get me rolling that early, plus another shot of espresso if brainpower and conversation are required. But when the alarm clock goes off, I do my best to not complain, knowing I’m lucky to witness beautiful land and horses in the fresh light of a new day.
Kent Rollins shows a simple method for making sourdough starter.
by Christine Hamilton
Just after dawn last Tuesday, at a horse farm near Newell, South Dakota, I stood looking at a big bay Thoroughbred gelding standing tied to a tree next to a wood barn. He stood still while his eyelids drifted half-closed, although he didn’t cock a hind leg.