Tom Perini, proprietor of Perini Ranch Steakhouse in Buffalo Gap, Texas, considers himself a chuckwagon cook, not a chef. He learned his trade while preparing meals on the wagon for ranch cowboys-a tradition he strives to preserve through his educational chuck-wagon cooking seminars, Texas Cowboy Cooking cookbook and the preparation methods at his restaurants. Although Perini has several signature dishes, some featured in his cookbook Texas Cowboy Cooking, he's known for cooking one of the best steaks in Texas.


The centuries old art of the charro, or Mexican cowboy, is one steeped in chivalry, high ethics, expert horsemanship, and dedication to family and tradition (see WH article "Charro de Corazon," April 2007). A charro projects his proud heritage through everyday manner and traditional trappings.


Jerry Diaz brought the pageantry of charro horsemanship to the masses. Now, as he passes the lessons of four generations of horsemen on to his young son, Diaz hopes he'll be remembered as more than just a specialty act.

Fourth-generation chuck-wagon racer Jason Glass has a handle on the pressure that comes with driving the family’s trademark checkerboard wagon at venues across Western Canada.

Born in 1954, and raised on southern California ranches, John DeMott’s comfortable painting people of the West in magnificent Western settings. He’s experienced the demanding work required in ranching and has developed an enduring appreciation for Western heritage.

Most parents would be horrified if their son threw knives at his sisters. But, having a knife-thrower in the family is par for the course with Canada’s Bishop clan – father Tom, mother Jan, son Tom Jr., and daughters Sally and Sarah – a hard-riding group for whom risk-taking is a family enterprise.