When she graduated from Blue Mountain College in 2017, Journey McCalister wasn’t sure what she was going to do next.Read More →
As with any long-simmered dish, this hearty stew tastes even better the second or third day after it’s prepared.
This twist on a traditional Sunday roast swaps beef and potatoes for tender short ribs on a creamy polenta mash.
When it comes to rodeos, bull riding is probably the first thing that comes to mind for a lot of people. But not for Clarke Gordon and his family. “It’s been around in our family for a long time, and it’s what we do,” he said. “Every day, when we wake up, we go feed the horses and start saddling.”