Show Notes
It’s 3:30 in the morning, you clamber out of your bedroll, pull on cold cowboy boots and amble over to the chuck wagon where whisps of steam curl off biscuits in a Dutch oven. You wash it down with a cup of coffee then saddle your horse and ride out with the rest of the cowboys in the dark— three or four hours later as the sun crests the ridge you find the cattle, gather them up, sort off the calves and start branding. But this isn’t the 1800’s, it’s right now. That’s the type of cowboying Ma...
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