Let’s talk hospitality

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When I got home from a recent two-week rodeo road trip, my wife was a little concerned about making sure I had home-cooked meals.

She didn’t realize the kind of hospitality folks in Lovington, N.M., and Silverton, Texas, provide, because everything was wonderful. From Dutch oven cobbler in southeastern New Mexico to the pre-rodeo steak dinner at Ken and Reba Wood’s home to the shish-kabobs under the M*A*S*H-like tent just beyond the holding pens at Wood Memorial Arena, the meals were awesome.

But that’s just a small indication of the overall hospitality provided by these tremendous volunteers, who donate their time, their talent and their energy to producing the best rodeos they can. Not only that, but they’re looking for ways to improve the product. That might just be the most impressive trait.

That’s good for rodeo.


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