Rugged Cow Boss, Ian Bridge, reveals the good, the bad, and the ugly, in a cowboy's tale of life on an authentic cattle ranch - Elkin Creek Guest Ranch, British Columbia.

What makes a unique and memorable family holiday?

November 28th, 2009

Here I am looking over the event schedule for Elkin Creek Guest Ranch’s 2010 season.  I’m trying to vamp some of our events up a bit, and really exceed our guest’s expectations.  I wanted to figure out what other amazing holiday experiences people are having and see if it’s possible for us to incorporate similar things, but first I needed to figure out what it is that we do so well.   What is it, that makes Elkin Creek such a fun family holiday option?  Of course, having spent quite a bit of time there myself, I got to hear firsthand what the guests found to be the most exciting, or most memorable parts of their trip.  Here is what I found:

little boy on horseback

little cowboy in the making

The kids grew quite fond of their new four legged friends, talking of them often, drawing pictures of them, and yearning for yet another ride.  They built relationships with our wranglers and often left with a teary goodbyes and an unwavering promise to visit again.  Kids also love the abundance of activities; most importantly, they love that mom and dad were participating too.  As for our older guests, working with cattle is by far the number one activity.  Year after year our cattle drive and branding weekends sell out, with some of the guests returning for the 5th or 6th year in a row.  It rings true again during our Bootcamp weekends, where cattle cutting and roping always stir up the most excitement. 

So, we know that guests enjoy the activities, the horses, and most definitely the authentic working guest ranch experience.

But, enough about us…I’d love to hear your favourite holiday experiences and what it was that made them so special.  Did you and your family enjoy a holiday that was … maybe a little off the beaten path?  If so, we’d love to hear it!

Who’s the (cow)girl behind the Elkin Creek Blog?

November 25th, 2009

Meghan St Jean - Elkin Creek Guest Ranch

Meghan St Jean - Elkin Creek Guest Ranch

 Happy Wednesday everyone,

I  just updated the author page (under pages in the left side bar).  It just gives you a little insight as to who I am and why I’ve chosen to write this blog. 

I don’t think I’d classify myself as a cowgirl.  I did however grow up in a small town in central BC, so maybe there is a little bit of cowgirl in me.  I know I like to wear cowboy boots….does that count?

Meghan

 

Old Cowboys don’t die. They become camp cooks.

November 18th, 2009

After spending time at the ranch over the past few years, I have become intrigued by the dynamics of old west cattle drives and round ups.  I recently began sifting through many online articles and blogs trying to understand exactly how the cowboys worked together, and how the camps functioned. There is one role that stood out to me, because of its resourcefulness, strength and overall importance to the success of the operation.   

I dedicate this blog to all retired ‘chuckwagon chefs’, and contemporary cooks brave enough to work at an authentic cattle ranch today. Here is a little of what I learned…

In the nineteenth century, during the days of round-ups and cattle drives, the cook played one of the most important roles in the camp.  Typically, a retired cowboy fed up with his cow poking days, he’d have firsthand knowledge of the work involved on these long journeys.  Most often the cook would have plenty experience driving a chuck wagon, but would know little or zilch about manning a ‘kitchen.’   However, he had to learn fast as the camp depended on him. Besides fuelling the cowboys for long, hard days, the cook would wear many other hats including barber, doctor and in some cases gravedigger.  For his efforts, he may earn up to a dollar a day, whereas the cowboys may only make fifty cents.  As an additional benefit, the cowboys always made sure to be in their best behavior around the cook!

Chuckwagon cooks became extremely familiar with pinto beans, pork, and sourdough biscuits.  As a matter of fact, because they are both cheap and filling, beans made up a large portion of a cowboys diet (I’m sure what went unnoticeable on an open trail, became apparent in their sleeping quarters ;).  Nonetheless, as cattle drives led them far from civilization into arid and dusty landscapes, the cooks would have to make do with dwindling supplies, sometimes relying on nature’s aid.  For example, in harsh circumstances, to make drinking water, the cook would put prickly pear (aka. cactus) in tubs of river water to absorb the mud.  Coffee beans were also dried out and reused day after day, and every now and again the cowboys would get a treat, but inevitably, a few less cattle would make it home.  The cooks were as tough as the cattle they urged along and as ruthless as the cowboys they fed.

In honour of these cooks, I’m providing links to some chuckwagon recipes.  If you’re a fan of hearty stews and chilli’s, experiment with a few of these.  I attempted the Chuckwagon Stew and it’s delicious!  Scouts honour J

 

Old West Cookin’

Chuck Wagon Recipes

BBQ and Cookout Recipes

Cowboy and Ranch Recipes

Cowboy Food

Cowboy Country

Elkin Creek Guest Ranch Slideshow picked up by AOL UK

November 16th, 2009

Our Elkin Creek Guest Ranch slideshow was picked up by AOL.co.uk and posted on their site.  It highlights most of our activities and events, such as kayaking, swimming, archery, and our cowgirl bootcamps, cattle drives, and rodeos.  Take a peek if you like…

Elkin Creek Guest Ranch Video - AOL.CO.UK

Epic Western movies make for an enjoyable rainy day

November 14th, 2009

Best Western movies of all time

Best Western movies of all time

With all this stormy weather that the lower mainland has been plagued with, the movie stores can barely keep the shelves stocked.  Instead of trying to catch all the new ‘not worth your time’ flicks, curl up on the couch and relive some of the old western movies that made history.   I managed to locate a list on Franks Reel Reviews of the best Western movies of all time.  Clint Eastwood, John Wayne, Robert Redford and many more stars (I’m sure my dad idolized) make up a list of incredibly entertaining shows.  It’s a fantastic list and, of course, timeless.  I can’t think of any he’s missed, but if you can, feel free to post.

Click on the image above to take you directly to the list.

Part 2 - From Cowgirl Cool to City Chic - Experience BC’s south west coast and the big city of Vancouver on your travels to BC

November 9th, 2009

Below is part two of Debra Bokur’s article.  Although it is the story of her time spent in Vancouver, I’ve included it to assist future and return visitors with some travel ideas for their trip to BC.   Many of our guests come from overseas and include Elkin Creek Guest Ranch in a more extensive itinerary…. Between city lights and quiet relaxing nights, it’s a satifying, well-balanced experience. 

four seasonsdining Part 2   From Cowgirl Cool to City Chic   Experience BCs south west coast and the big city of Vancouver on your travels to BCCity Slicked

 We retrace our path, winding up by dinnertime at the Four Seasons in downtown Vancouver, which is immersed in readying itself for the upcoming Winter Olympic Games. Convinced we’ve earned a few day’s worth of indulgence, our plan includes getting our glam back on with manicures at Holt Renfrew’s spa—located in the swish,140-store shopping center beneath the hotel—followed by dinner at the hotel’s award-winning restaurant, Yew.Edible BC, offering wonderful themed culinary excursions and hands-on cooking experiences in and around Vancouver. He takes us first to Granville Island to visit the Public Market located on the waterfront. Here, farmers, artisan food makers, and creators of local products have stalls and cafes displaying their goods, much like an enormous indoor farmer’s market. We mingle with local residents and area restaurant kitchen staffs as they stock up on the best of the region’s food offerings, then wander over to Granville Island Tea for refreshment.

Nails and champagne levels properly restored, we head back up the elevator to Yew. Mirroring the stunning beauty the Pacific Coastal regions, wood panels stretch 40 feet toward the ceiling, matched by a magnificent sandstone fireplace. Chef Oliver Beckert has received multiple accolades for his menu, and it’s difficult to make a choice. I finally settle on the Soy Glazed Black Cod.

It’s served with sea asparagus, leeks, wood ear mushrooms and yuzu butter (made with the juices from the Asian citrus fruit). After breakfast the next morning (and yes, mimosas are involved), we head out with Chef Eric Pateman, owner of the culinary-based tour company

Next, Pateman escorts us to Vancouver’s Chinatown, where we hook up with Stephanie Yuen, a local guide, chef, food author, and Chinatown expert. Stephanie takes us for a walk through the marketplace, where I’m immediately distracted by the contents of a bin located outside of a Chinese herbal shop. In it, hundreds of dried geckos are attached to the ends of long sticks, their hand-sized bodies splayed and stiff. Yuen tells me that this is a popular traditional treatment for arthritis, and the sticks allow sufferers to position the geckos exactly where pain relief is needed.

Food & Fashion

Unable to entirely erase the image of the geckos from my mind, I follow Stephanie and the others to Jade Dynasty Restaurant on East Pender St. for an authentic Dim Sum lunch. As we enjoy a selection of delicacies, she explains that dim sum translates to “touch your heart,” and was originally limited to royalty who could afford to have their own chefs create delicate dumplings from the freshest seasonal ingredients. China’s version of tapas, dim sum is meant to be a teaser rather than a full meal. Stephanie also tells us a little about the area’s rich history, dating back to the turn of the century when Chinese immigrants began to settle an area that became known as Shanghai Alley. A huge theater was constructed, which became a central gathering place for the Asian community. A short time later, in 1904, the courtyard area at Canton Alley was constructed, and the surrounding area quickly developed into a lively cultural and social center.

We head back to the Four Seasons for an afternoon of luxury—and to make sure we’re harboring no last vestiges of ranch dust. We enjoy blow-outs at Blo, located in the lobby of the hotel’s reception level. The salon offers absolutely nothing but blow-outs, and we have fun selecting from the style menu. Afterwards, it’s back to Holt Renfrew for a professional make-up application, during which I discover the Chantecaille product line, a company with a strong and active commitment to philanthropic efforts focused on environmental preservation. Products boast a high concentration of natural botanicals, including a line of divinely-scented flower waters and flower-infused cleansers.Coast, for fresh, elegantly prepared seafood. The restaurant is so popular, it recently changed location to its current, considerably larger address.Lois Tomlinson of Natural Trekking, who teaches us the finer points of walking with Nordic poles. The city is bustling, and the air is crisp and fresh. When it’s time to make our way to the airport, we opt for the city’s new rapid rail SkyTrain line, linking Metro Vancouver’s downtown area with the airport. The train is spotless, and every bit as fast as it’s advertised to be, making the trek to the airport effortless (no parking or traffic-weaving taxi drivers!) and extremely pleasant.

Looking nothing at all like the three women who chased calves around a muddy paddock just a few short days ago, we head to one of the city’s hottest dining spots,

Still feeling fabulous in the morning, we have a light breakfast downstairs at Yew Coffee Culture Bar, then lace up our walking shoes to put in a few miles along the waterfront with

However, if someone had offered us horses as transportation instead of a fast train, we were absolutely ready to say yes.  

Part 1 - Debra Bokur from Healing Lifestyles Magazine writes about her experience at Elkin Creek Guest Ranch’s very own Cowgirl Bootcamp

November 9th, 2009

We were more than happy to have her at the ranch, and now the incredibly kind Debra Bokur writes a fantastic article about her experience with us. Take a ride on her words as she steers you through one of our Cowgirl Bootcamp weekends

From Cowgirl Cool to City Chic  

Whether your thing is galloping or glamour, you’ll find it in British Columbia.

By Debra Bokur  

 

Cowgirl Bootcamp ladies share in a toast

Cowgirl Bootcamp ladies share in a toast

 At a small airfield in Williams Lake, BC, a chariot awaits me in the guise of a pick-up truck covered with a thin layer of dust. Travis Baldwin, the head wrangler at Elkin Creek Guest Ranch, greets me with a smile, explains that he’s not one of those Baldwin brothers, and places my bags in the back of the truck for the long drive ahead to our destination, where I’m taking part in a cowgirl bootcamp retreat. For the next two hours, in the company of fellow cowgirls-in-training Elizabeth and Erin, we wind ever deeper along dirt roads into the heart of the Cariboo-Chilcotin region and Canada’s historic Gold Rush Trail, stopping once to allow a herd of wild horses native to the Brittany Triangle to pass in front of us.

 The closer we get to the ranch, the further away we are from distractions. We pass a First Nations reserve, a community occupied by the Xeni Gwe’tin. Here and there, scattered among the forested slopes and wide valleys, a cattle ranch reveals itself by the edge of a fence line, or a chimney silhouetted against the blue sky. By the time we can see the cabins and ranch buildings of Elkin, we’ve passed nothing for long, sweet miles.

Romantic horseback ride for two

Romantic horseback ride for two

 

Ranch Divas 

In the morning, after dragging ourselves out of the deep beds in our separate cozy cabins, we head back to the main guesthouse, with its fieldstone fireplace and Western-themed lounge, and join the other women participants in the dining room for breakfast. Besides the three of us, the mix includes a doctor from England, a housewife, a British social worker, and a dental hygienist—each with varying degrees of horseback riding experience.

 Lodge Coordinator Kerrie Robinson is already busy at the main building when we sit down at the long wooden table. The ranch chef, Greg Bubar, cooks each of us a breakfast to order, smiling when he says we’ll need the extra calories for the day ahead. And it turns out he’s right. There’s a quick, but thorough, safety and saddling demonstration at the barn, during which we get to meet the horses that will be our companions for the duration of the retreat. Mine is a beautiful mare called Cheech, who tolerantly sighs as I heave the Western saddle onto her back. Although I spent over 20 years training and showing dressage horses and jumpers, the English-style equipment I used was a whole lot lighter and easier to maneuver than its Western counterpart. In the interest of cowgirls everywhere, I decide to refrain from complaining, and vow to add more shoulder and bicep work to my weightlifting routine once home.

 Erin and I head out in the company of Travis, who turns out to be an experienced wilderness guide trained in medical rescue, which alleviates all of our fears about being pursued by (or chewed on) by bears. For about three hours, we explore the surrounding landscape, from impressively large sections of beaver-felled trees, to paths climbing steep slopes that descend suddenly into small valleys. The fir and pine trees are interspersed with thick copses of silver-barked aspens, their fluttering leaves just beginning to turn gold.

 After lunch, neighboring rancher (neighboring being a relative term in this wilderness) George Colgate arrives to induct us into the world of roping. Since squirming, mobile calves are definitely beyond our current skill level, we get to practice on extremely docile bales of hay. Within an hour or so—and thanks largely to George’s patient tutelage—we’re all capturing our hay bales with no problem. He decides we’re ready for a slightly bigger challenge, and leads us back to the barn to collect our horses. Once we’re all mounted, George takes us to a large fenced paddock, where a dozen cows and their offspring are milling about. One by one, we try our hand at cutting—cowgirl-speak for separating—a cow from the herd and guiding her into an adjacent paddock. It’s much harder than it seemed when George was giving his demonstration, but a huge amount of fun.

 

 

Starry, Starry Night

Exhausted, and in high spirits, we take our horses back to the barn to unsaddle and groom them, and make them comfortable for the night before heading back to our cabins to clean ourselves up for dinner. I manage to fit in a shower and an hour of yoga on my cabin’s front deck before joining the other women for Chef Bubar’s fabulous grilled salmon feast. Afterwards, a small group of us opt for a moonlight kayaking trip across the vast stretch of William’s Lake, while the rest of the group settles into the hot tubs and sauna on the lake’s edge.

 The kayaks slip quietly across the dark surface. Soon, there’s no visible light at all, except for the stars. As night deepens, it’s no longer possible to tell where the water ends and the sky begins—the stars are everywhere, surrounding us completely, reflected so clearly in the water that there’s a strong sensation of drifting through them.

 I sleep deeply that night, and wake feeling energetic. Today, George is going to let us rope calves, though we’re going to do it on foot rather than from the backs of our horses. The ropes are special “break-away” ropes that will release the calves as soon as we pull them taut. We work in teams of two, while George times us and shouts encouragement, things like “Don’t let him drag you into the fence.” In no time, we’re all covered with mud and perspiration, and have worked up impressive appetites for lunch.

 Later, Erin, Elizabeth and I are heading back to the city, but the other cowgirls are gearing up for an afternoon of Iron Chef-styled competition, with each team being given a bag of cooking ingredients and their own campfire to create their own masterpieces in time for dinner. Never having been a Girl Scout, I can’t help but think it’s a good thing I’m leaving before being left in charge of a campfire.

Introduction to Cattle Roping

November 5th, 2009

Introduction to Cattle Roping
Introduction to Cattle Roping

We do alot of roping at Elkin Creek Guest Ranch, especially during our bootcamps.  The guests always seem to have a blast with it. Heck, some even buy ropes to practive with at home.  It’s a lot of fun once you learn the proper techniques like how much spoke to have and how to move your wrist.  I found this video on YouTube and it’s really specific.  I think they did a good job at explaining it.

Cowboys & Indians Magazine launches new Cowboy Variey TV Series

November 5th, 2009

Cowboys & Indians Magazine Launching RFD-TV Series with Singer-Storyteller Red Steagall
HOUSTON, Oct. 29 /PRNewswire/ — Cowboys & Indians, The Premier Magazine of the West, takes pride in presenting “In the Bunkhouse,” a new half-hour television series showcasing Red Steagall, America’s favorite cowboy singer and storyteller. The “cowboy variety” show premieres Nov. 4 on the RFD-TV network, where it will air Wednesdays at 1 and 11 p.m. EST.

“I call the show ‘cowboy variety,’” Steagall says, “because that’s what it is, the best in all things cowboy - music, interviews, poetry, chuck wagon cooking, and a little bit of good old American wisdom in every episode.”

Each week, Steagall promises, “I’ll share coffee with the men and women who keep our beloved cowboy culture alive.” Veteran actor Barry Corbin - whose film and TV credits include “Lonesome Dove,” “Urban Cowboy,” “No Country for Old Men,” “Northern Exposure” and the forthcoming “That Evening Sun” - will appear on the Nov. 4 premiere episode. Future “Bunkhouse” guests include Robert Fuller (”Laramie,” “Wagon Train”) and James Drury (”The Virginian”).

Steagall, host of the syndicated radio show “Cowboy Corner” and long-time columnist for Cowboys & Indians, is the official Cowboy Poet of Texas. He has performed as a singer and musician for more than four decades, touring at least 200 days every year. More than 200 of his songs have been recorded by artists as diverse as Dean Martin, Roy Clarke and Ray Charles.

“In the Bunkhouse” is produced at USFR Media Group’s Houston-based television station, KTBU/Channel 55. “We are very pleased with the high level of quality achieved in this production,” says Gregory L. Brown, publisher of Cowboys & Indians. “And it is even more gratifying to be celebrating the cowboy lifestyle in this exceptional television series.”

Cowboys & Indians, The Premiere Magazine of the West, celebrates all elements of the Western lifestyle. Each issue features celebrity interviews, along with articles on Western fashion and collectibles, Old West history, Western art, travel, fine dining, film and Native American art and culture.

Now in its tenth year of broadcasting, RFD-TV is the nation’s first 24-hour television network dedicated to serving the needs and interests of rural America. The channel currently is distributed to over 40 million homes worldwide by DBS and cable systems including DISH Network, DirecTV, Comcast, Time-Warner and over 600 independent rural cable systems.

SOURCE Cowboys & Indians

© 2009 PR Newswire. All Rights Reserved

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Red and the Boys in the Bunkhouse

Red and the Boys in the Bunkhouse

‘Our horses need your support’ - Circle F Horse Rescue Society

November 4th, 2009

Circle F Horse Rescue Society is a registered non-profit organization, located in Matsqui/Abbotsford, BC. They save horses from neglect and abuse and adopts them out to safe homes rather than letting them go to auction or slaughter. ‘F’, in Circle F, stands for Freedom, something they believe all horses deserve. If you are interested in adopting, volunteering, or donating, follow the link below to visit their site.

http://www.circlef.ca/