What happens when a well-known ranch destination lives up to — or exceeds — expectations? In this episode of Galloping Getaways, Meghan Brady sits down with Sara, Mandy, and Kim to explore their experiences at White Stallion Ranch, an ETA founding member. From desert rides to the culture of the ranch itself, they share what stood out, what felt aligned, and what made the journey worth the travel.

HORSES IN THE MORNING Episode 3893 – Show Notes & Links:

1. Host: Meghan Brady of the Equestrian Travel Association
2. Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
3. Guest: Sarah Rogars, Kim Purring, Mandy Mitchell
4. Link: White Stallion Ranch in Arizona

Time Stamps:

00:32- Megan introduces episode & White Stallion Ranch

03:31- Meet guests & why they chose this ranch

04:21- First riding vacation & initial impressions

07:28- First ride, walking-only policy & evaluation critique

11:29- Horses’ personalities & tack/riding adjustment

14:21- Cattle penning highlight & fast rides

15:31- Daily schedule, rides, and extra activities

18:38- Hacienda lodging setup & comfort

23:39- Food, buffets, and dietary accommodations

27:47- Horse care, conditioning, and welfare standards

30:36- Overall impressions, advice, and ETA closing

In this episode, Meghan dives into the heart of the Equestrian Travel Association (ETA), tracing its journey from a big idea to a refined mission focused on ethics, credibility, and horse welfare. While the goal has always been to support outfitters and ranches, the ETA is getting more intentional about quality over quantity, prioritizing honest business practices and exceptional experiences. It’s a candid look at why professional standards and thoughtful curation matter in the world of travel, setting the stage for what’s to come this year on Galloping Getaways. If you're passionate about doing equestrian travel the right way, this conversation is the perfect place to start. Listen in...

HORSES IN THE MORNING Episode 3873 – Show Notes & Links:

1. Host: Meghan Brady of the Equestrian Travel Association
2. Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
3. Guest: Glenn the Geek

Time Stamps:

00:58 - ETA mission, standards, and updates

02:23 - Glenn joins, ETA direction

03:40 - Move from big directory to curated selection

05:19 - ETA history, starting in 2011

07:09 - Megan’s story and why ETA began

08:19 - Trend toward unique travel experiences

10:19 - Shift to “Michelin star” vetting

12:33 - Staff care, customer service discussed

13:38 - Plans for Portugal curated trips

14:45 - Megan’s travel bucket list

16:42 - Seeking Asia travel recommendations

17:40 - New website, personalized trip planning

18:41 - Tips for first-time horse travelers

20:54 - Podcast future, more trip stories

21:43 - Responsible travel, ethics

Today we’re heading to Portugal to explore the beautiful world of Dom Cavalo in Portugal. We’ve brought together two unique perspectives to give you the full story: Ana Confraria gives us an insider’s look at the daily life, the training, and the incredible horses that live there. Naomi Oliver talks about the big picture of horse travel and what riders today are actually looking for in a dream vacation. You’ll learn how Dom Cavalo mixes old-school Lusitano traditions with top-notch care to create an authentic experience that puts the horse first. Listen in...

HORSES IN THE MORNING Episode 3848 – Show Notes & Links:

• Host: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Ana Confraria and Naomi Oliver from Dom Cavalo in Portugal

Recipe: COZIDO À PORTUGUESA (The most traditional Portuguese food) or PORTUGUESE STEW that needs no introduction. It name reveals everything: Portuguese meats, sausages, and vegetables cooked together.

It's recognized as one of the oldest dishes in Portuguese cuisine, a typically home-cooked meal, and is easily found on the menus of traditional restaurants.

In reality, it's not 100% Portuguese in origin, as there's a very similar recipe in Spain, "olla podrida" or "cocido," in France "Pot-au-feu," and in Italy "Bollito misto." The ingredients and flavors vary slightly, but the technique used is always the same: cooking food in water over low heat.

What truly distinguishes Portuguese Stew from stews in the rest of Europe are the sausages. And these are essential in any version of Portuguese Stew.

Each region has its own preferred meats and vegetables, but a proper Cozido (Portuguese stew) must include at least one meat sausage and one blood sausage, pig's ear, turnip, and Portuguese cabbage.

INGREDIENTS:

• 300 grams of beef for braising
• ½ pig's trotter
• 1 small pig's ear
• 300 grams of streaky bacon
• 300 grams of pork ribs
• 1 meat chorizo
• 1 black pudding
• 1 blood chorizo
• 1 farinheira sausage
• 1 small Portuguese cabbage
• 1 small Savoy cabbage
• 2 medium turnips
• 2 medium potatoes
• 2 carrots
• 1 measure of rice (350ml)
• 1 measure of the broth in which the meats were cooked, 1 measure of water.

PREPARATION:

• Start by cooking all the meats and sausages in the same pot with water, salt, and pepper. As they cook, set them aside.
• First the farinheira (a type of sausage) and blood sausage, then the morcela (blood sausage) and beef sausage. Next, the spare ribs and streaky bacon. Finally, the chiado (a type of sausage), pig's ear, and beef, which take the longest to cook.
• Then use the broth from the meats to prepare the remaining ingredients for the stew.
• Start by heating a drizzle of olive oil in a pan, fry 1 cup of rice – about 350ml – and add 1 measure of broth and another of water. Season with pepper and cook for 18-20 minutes. Adjust the salt if you think the broth is bland.
• In another pan, reserve broth to heat 2 small cans of...