2 3 SEPT. 2025 NEWSLETTER Fort Worth Stock Show & Rodeo January 16 - February 7, 2026 THE FORT WORTH STOCK SHOW & RODEO www.fwssr.com NEWS BRIEFS September 4 FWSSR Insider Rodeo Ticket Presale September 8 Rodeo Tickets on Sale FWSSR.COM Dickies Arena Box Office 817.502.0011 September 15 Entries Accepted Livestock, Horse, Poultry, Pigeons and Rabbits Competitions and Contests September 27 Youth Art Contest Entry Deadline. Click here to enter October 2 Shoot for Scholarships Fundraiser Learn more here October 3 - 4 Jr. Shooting Sports & Aim For Education Scholarship Competitions 4-H and FFA members shoot for more than $45,000 in cash premiums and scholarships. *Volunteers needed October 17 - 20 International Wine Competition *Volunteers needed November 7 - 8 Cowboy Artists Of America Exhibition & Sale Guests can purchase works by renowned western artists. Event also showcases the 2025-2026 FWSSR Youth Art Contest winners. November 7 - 8 FWSSR High School BBQ Regional Competition Teams compete in ribs, brisket, chicken, beans, and dessert divisions. *Volunteers needed. To help manage volunteer scheduling, communication, and check-ins more efficiently, FWSSR will soon rollout Rosterfy. This new system will replace Shiftboard, which has been retired. All volunteers will receive an email with their personal Rosterfy link from ralvarez@fwssr.com in September. If you have any questions, please contact Rose Alvarez directly at 817-877-2472 or ralvarez@fwssr.com. ANNOUNCING ROSTERFY - NEW VOLUNTEER SCHEDULING SYSTEM VOLUNTEER SPOTLIGHT DON REA NICK NICKELSON UPCOMING EVENTS PRESENTED BY: Volunteers at the Fort Worth Stock Show & Rodeo belong to a special club. You’ll often hear them talk about the bonds they share with each other. For some it’s a causal friendship while others are professional and, occasionally, some are both. Don Rea and Nick Nickelson, dedicated FWSSR volunteers since 2009, are friends and business partners who for decades have shared an impressive journey in the meat industry that began at Texas A&M’s animal science department in the late 1960s. Nickelson received a bachelor’s degree there in 1967 and remained where he earned a master’s degree in food technology in 1969 and a PhD in microbiology in 1971. After earning his bachelor’s degree in 1970, Rea entered the workforce at a small meat packing company in Uvalde, Texas. While careers took them in different directions, they remained connected in industry circles. Both served as president of Southwest Meat Association and remained involved with A&M’s animal science programs. Eventually their paths brought them to Fort Worth at KPR Foods, a company specializing in cooked, ready-to-eat beef, pork and poultry products. Rea served as president at KPR and Nickelson was brought on to implement the then novel HACCP (Hazard Analysis Critical Control Points) food safety program in facilities across the nation. KPR eventually became a subsidiary of the beef and pork processor IBP. In 2001, Tyson Foods purchased IBP in a strategy to expand their product lines beyond fresh poultry products. THE MEAT BOARD Most, at this point in their lives, would have headed for a ranch, the golf course or seaside, but not the two noted industry veterans who had more mountains to climb. Thus, the concept for The Meat Board began to take shape. Their shared passion for creating an unforgettable experience for consumers seeking the best quality, high-end premium meats, led them to explore how to bring their dream of an upscale but friendly retail meat market and delicatessen into fruition. In 2019 they located retail space on Fort Worth’s west side, and The Meat Board was off and running. Besides offering fresh – ready for the grill meats – The Meat Board became a gathering place where friends enjoy a unique assortment of sandwiches and condiments in a laidback and friendly setting. “While our loyal customer base continues to grow here at home, it was always our vision to extend our offerings nationwide,” said Rea. “Anyone across the country can enjoy The Meat Board experience via our website and e-commerce business.” Nickelson, who has a passion for great food and recipe development, is the driving force behind The Meat Board’s specialty foods which include twice-baked potatoes, salads, Gulf shrimp and other fun foods. “We’ll never compromise on the experience of taste,” said Nickelson. “Our foremost priority will be producing the highest quality and safest meats and provisions for our customers.” FWSSR VOLUNTEERS Nickelson and Rea signed up to serve on the newly created Greeting Committee in 2009. Rea transitioned to the Intercollegiate Livestock Judging Contest, and both joined the High School BBQ Committee in 2024. Memories of their youth and a commitment to future generations compel them to give their time and expertise to the FWSSR. “It’s a way to honor all the volunteers that taught me responsibility, discipline and the value of hard work during my show days in 4-H and FFA,” said Nickelson. “And volunteering for the Stock Show is also a social conduit to some of the finest likeminded people in Fort Worth.” “I love the atmosphere and it’s very close to my heart,” added Rea. “I’ll always remember attending as a kid and seeing Roy Rogers and Dale Evans when they entertained here. I showed horses here and I now enjoy watching the kids showing. I always look forward to it and being involved in the future of agriculture.” LEFT PHOTO: Don Rea RIGHT PHOTO: Nick Nickelson PRESENTED BY:
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