Magazine article from our research archive:

The Beauty of the Beast

Getting Friendly with the Main Course

My grandmother raised Angus cattle east of the mountains, outside Sunnyside. We often went over on weekends. We mended fence, and we took the cattle from pretty pastures out to prettier sagebrush and back in the ancient International Harvester truck, which I learned how to drive at a very young age. When we branded-heating the branding iron to red-hot over a fire in the corral, guiding the cattle through a labyrinth of fences with more yells than whipping, squeezing them tight one at a time in the metal-barred chute-my job was to clip off the fur on their sides in a square so my dad or brother could apply the iron. It smelled pretty bad, and the cow ...

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