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A Bright Future: Meet the 2008 WRCF Scholarship Recipients What does the ranching industry need to secure a successful future? The answer’s simple: It’s bright, ambitious young people who are committed to this way of life – the veterinarians, ranch managers and marketing professionals of the future. The Working Ranch Cowboys Foundation is sponsoring a Chuck Wagon Champions Challenge to name the best of the best cook team, and the public is invited to help sample the fantastic fare. This inaugural event will be held as part of the Ride for the Brand Ranch Rodeo, July 4-5 in The event will be held at the Norris/Penrose Events Center, as the kickoff to a 10-day western heritage celebration. It’s entrepreneurial, self-starters like this that WRCF is pleased to help through its scholarship fund. Working ranch cowboys and their immediate family members are eligible for the scholarships, and it’s expected that each year’s recipients will include young people who want to be veterinarians, ranch owners and agriculture professionals. For the 2008-2009 school year, WRCF awarded $31,000 in scholarships. All told, more than $115,000 in scholarships has been given out – most of that within the past three years when the foundation has experienced its most growth. WRCF also helps working cowboys who have experienced illness or injury – either to themselves or their immediate family members. As of mid-June, $17,000 had been given out this year in crisis assistance. By now, that number will have grown. All told, WRCF has assisted cowboys and their families with more than $220,000 in crisis assistance. To help out with this great cause, WRCF is pleased to sponsor the Chuck Wagon Champions Challenge. Other contestants include Susan Whipple, wife of the Working Ranch Cowboys Association president Randy Whipple, and Tim Belt of Other chuck wagons – coming from near and far – are: -- Moreland Wagon Shop -- Glen Moreland, -- The Heart Bar Wagon -- Kit Haddock, Monument, -- Ming Bend Cattle Co. -- Haven Snow, -- Bar J -- Dumas, The wagon crews will be cooking throughout the day July 5, and they will begin serving meal-ticket-holders at
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