34 imagesCowboy Christmas, a Week on the Road with Rodeo Cowboys Cowboy Christmas is the frenzied two week period around the 4th of July when the majority of rodeos take place and rodeo cowboys can earn extra prize money that helps them advance in the standings. Sports Illustrated writer Austin Murphy and I clocked nearly 5,000 miles following two Cajun cowboys, Chad Klein and Jared Lavergne, from Reno, Nevada to Prescott, Arizona, Greeley, Colorado, Cody, Wyoming, Springfield, Arkansas and Calgary, Canada. Six rodeos, seven days. Chad hugged his wife good-bye in Reno, gathered up a few extra cowboys needing a ride, and hit the road. Anticipating a long road trip and trying to save on hotel bills, Chad and Jared had refurbished a used FedEx truck to serve as their mobile home. En route from one rodeo to another, other cowboys envied their ride. Sports Illustrated
15 imagesIn Search of the Best Cheese: Etivaz Master cheese monger and affineur Claudine Vigier, together with her husband Roland Barthélemy, travels extensively in search of the finest cheese for her cheese shop, Fromagerie du Comtat. She and Roland make regular trips to the cheese makers they buy from and, over the years, they have become friends with them. We spent 24 hours visiting Henri-Daniel and Aimee Raynaud at one of their three alpine chalets where they make Etivaz in the traditional way. In accordance with its AOC (Appellation d'Origine Controlée) status, Etivaz is only made with fresh milk from cows that have been grazing in near-by flower-rich alpine fields during the summer months. It is made by hand in a magnificent copper cauldron over a wood-burning fire. This small-scale work represents a tiny percentage of the French cheese market, but Claudine Vigier has devoted herself to keeping it alive. She has cultivated relationships with traditional cheese makers throughout Europe and has maintained a very high standard at her shop, earning her the honor of France's top fromagère by the AOC National Institute.