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From the Editor

Read commentary from Progressive Cattle editors, ranging from the origin of specific magazine articles to thoughts about industry trends.

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You start with some bone-in cuts of beef, and additional beef bones, and roast them at 375ºF for 30 minutes. Transfer all meat, bones and drippings to a slow cooker. Add chunks of carrots, onions, celery and mushrooms.

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As the cold reality of winter sets in, and the daylight hours shrink, I think fondly of the bygone days of a few weeks ago – when the colors were just beginning to change, and Mother Nature still shed just enough light and warmth on the Heartland to encourage anything green to squeeze out its last tiny bit of growth.

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In December, I made the trek to Tulsa, Oklahoma, to check out the Tulsa Farm Show. Oklahoma, in its best effort to make me feel at home, welcomed me with temperatures colder than what I left at home in Idaho.

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I don’t know about your corner of the world – but here in Idaho, we get some pretty darn near perfect sunsets when dusk rolls around.

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Editor’s Note: Follow along as Progressive Cattleman editors share conversations and news learned from the road in the new ‘Trail Rides’ blog.

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The old village may as well have been erased from a map. Those who lived there were broken, feeble and hungry. War had come and gone. Disease had been a familiar foe.

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