I expected a typical interview. If I’m being honest, maybe even a rushed one. I’d called Jordan Willis on the fly just a week earlier, asked him if I could snag an early morning on his Wyoming ranch.
“That was probably it,” my gut tells me as I drive past a charming farm house lining a dirt road on the outskirts of Spearman, Texas. I dial the first 8-0-6 number in my recent call list, not sure which brother will be on the other end of the line.
I strain my ears as a few people wander into the kitchen of the Amarillo Country Club, pondering if those new voices match the one of chef and TV personality Rory Schepisi.
“Rather than going for extreme, we make sure the cattle do everything else right and then pick the best you can for the traits you’re trying to improve,” Doug says.
I’ll just put it to you this way – I’ve learned a lot. I had good help back then, too. I had people to mentor me, and people I was lucky that they were around.
Sitting shotgun in his truck, Rick Gurley was right. He’d tipped his hat when we exchanged pleasantries, barely made it across the cattle guard to his place near Huntsville when I knew.
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