I'm Here for the Horse
He's called a master horseman, and his followers come in droves to hear him share the wisdom it's taken a lifetime to put into words. His message is direct and his style can intimidate, but he makes one thing crystal clear: He cares about your horse and wants you to do the same.
Ray Hunt, 1929-2009
Western Horseman of the Year 2004—Ray Hunt
RAY HUNT learned to transcend traditional ideas of working with horses. He wasn't the first to do this, but he's the man responsible for spreading the gospel of modern training and horsemanship techniques literally around the world. Ray Hunt is the source of the modern genre of horse clinicians.
Avid ranch-horse-versatility competitor Jimbo Humphreys (featured in March's "Returning to the Ranch" story) routinely teaches trail-course clinics at Stock Horse of Texas Association events. He's a top competitor in the open division in both SHOT and the American Quarter Horse Association. And he believes many competitors make the trail course more difficult by failing to prepare mentally for the class.
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.
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.