It’s early morning at Dragging Y Cattle Company. The air is crisp and the sun is out…for now. The weather forecast predicts intermittent snow showers throughout the day. Dragging Y cowboys gather by the barn, ready to start the day. Each November, this southwestern Montana outfit brands its foals traditionally, roping them on horseback. This year I’m on hand to help.

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.