A Cattle Drive in the Wild West: The Food and Coffee That Kept the Cowboys Alive
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A Cattle Drive in the Wild West: The Food and Coffee That Kept the Cowboys Alive
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From 4,200 feet in Oregon’s high desert, Sam saddles up for a vivid ride through an Old West cattle drive—how “cowboy coffee” was roasted, crushed, and boiled to float a horseshoe; why Arbuckle’s glazed beans changed trail life; and what it really took to move 2,000 longhorns 10–15 miles a day with scarce water, a tight crew, and a ton of flour, beans, and salt pork. He lifts the lid on chuck-wagon grub—Dutch-oven biscuits, bean pots, and brutally salty pork—and the morale-saving rituals around that black pot of liquid backbone. Then comes a campfire closer: a true tale of a Black cowboy who cut across a midnight stampede and turned a thundering herd with grit, a fast horse, and a six-gun. It’s function over finesse, smoke over subtlety, and the human spirit riding point all the way to the railhead.
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