Galloping Getaways

What separates an unforgettable equestrian destination from a place that simply offers trail rides? Equestrian Travel Association founder Meghan Brady kicks off a new series exploring the deeper philosophy, culture, and standards behind exceptional equestrian travel. Drawing on her extensive industry experience, Meghan reveals the true behind-the-scenes indicators of a top-tier operation—going beyond beautiful landscapes to examine the physical condition and longevity of the herd, thoughtful management practices, and a culture of horsemanship that prioritizes mutual respect for both the horses and the riders.

HORSES IN THE MORNING Episode 3913 – 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 of Horses in the Morning
4. Link: White Stallion Ranch in Arizona

Time Stamps:

1. 02:31 - Today’s topic: evaluating equestrian vacations
2. 03:29 - Horse welfare and guest experience
3. 06:44 - Behind-the-scenes operations
4. 08:38 - First impressions of horse condition
5. 09:42 - When a barn “feels off”
6. 12:36 - Cultural differences in horse care
7. 18:26 - Staff, accommodations, and service
8. 20:43 - Tack condition and fit
9. 23:57 - Terrain, ride type, and expectations
10. 26:17 - Planning your first equestrian vacation
11. 27:28 - Using AI to research trips

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 white beans.
• Next, prepare the vegetables! Separate the leaves of a Portuguese cabbage, wash well, remove the stalk and central core, break into pieces and add to the pot
• Then the Savoy cabbage: remove the toughest leaves, cut into quarters without the central stalk and add.
• Finally, potato, turnip and carrot. Peel, cut into pieces and add to the cabbages. Cover and cook until tender.
• Meanwhile, take the opportunity to cut the meats and sausages.
• When everything is cooked and the meats are reheated, it's time to plate. Vegetables at the base, legumes on the side, rice, meats and sausages.
• All served in a grand, Portuguese style!

In this inspiring episode of Galloping Getaways, Meghan Brady sits down with Rita Soares, visionary leader and co-founder of one of Portugal’s most celebrated equestrian and wine estates. Together, they explore how this family-run haven has become a global symbol of luxury, sustainability, and horse welfare — where fine wines, gourmet cuisine, and Lusitano horses coexist in harmony.

Rita shares her journey from dream to legacy: how she built a destination rooted in authenticity, her approach to responsible equestrian tourism, and what makes Malhadinha Nova a proud Equestrian Travel Association (ETA) member.

HORSES IN THE MORNING Episode 3828 – Show Notes & Links:

• Host: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest:  Rita Soares of Herdade da Malhadinha Nova

Recipe: Sericaia

• 1/2 liter milk (remove 2 tablespoons for a bowl)
• 200 g sugar
• 6 eggs
• 1 heaped tablespoon wheat flour
• 1 heaped tablespoon cornstarch
• 1 cinnamon stick
• 1 strip of lemon peel
• Cinnamon for sprinkling
• A pinch of salt

STEP-BY-STEP RECIPE: 

Place the milk (don't forget to remove 2 tablespoons) in a saucepan with the lemon peel, cinnamon stick, and sugar, and simmer until it boils. Separate the egg yolks from the whites and beat the whites until stiff. Set aside. Add the 2 tablespoons of milk and the two types of flour (mixed and sifted) to the egg yolks. Mix everything well with a wooden spoon until you have a smooth mixture, without any lumps. The mixture should be completely smooth.

Then add this mixture to the milk, which has now boiled. Mix well, return to a low heat and stir until thickened. This cooking process usually takes about 15 minutes.

Turn off the heat and stir to cool slightly. Then add the egg whites and fold in with a wooden spoon. Mix well. (Only add the egg whites when the mixture is lukewarm, almost cold).

Finally, spoon the mixture into a deep earthenware dish (do not smooth it out, just shake the dish) and sprinkle with plenty of cinnamon.

Bake at 350°F and when it starts to rise, tap it a few times and bake for 35 minutes.

Do the toothpick test: if the center is dry, it's ready. Let it cool and serve with Elvas plums, along with their syrup.

In this inspiring episode of Galloping Getaways, we sit down with Lola Michelin to explore her transformative Cosmic Cowgirl Camp. Lola shares her passion for rewilding the inner cowgirl, encouraging women to reconnect with nature, embrace their authentic selves, and embark on a soulful journey of self-discovery—all without needing horse experience. Tune in to discover how Lola’s innovative retreat empowers women to rediscover their wild spirit and foster deeper connections with nature and themselves.

HORSES IN THE MORNING Episode 3697 – Show Notes & Links:

• Host: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest:  Lola Michelin of Cosmic Cowgirl Camp

Recipe:

Ingredients: 

• 1 large mango diced
• 10 strawberries diced
• ½ red bell pepper diced
• 2 ears of corn kernels removed
• ¼ cup shallot minced (about 2 medium)
• ½ jalapeno minced (or to taste)
• 1 14 ounce can white navy beans drained and rinsed
• ½ cup cilantro minced
• ¼ cup mint minced
• ¼ cup basil minced
• tortilla chips

Dressing:

• ¼ cup apple cider vinegar
• 2 tablespoons lime juice add the zest for an extra lime-y kick
• 1½ tablespoons hot honey or regular honey for a mild version
• 1 teaspoon Dijon mustard
• ½ teaspoon onion powder or garlic powder
• ½ teaspoon salt plus more to taste
• ½ teaspoon cumin or chili powder for more heat
• ¼ cup extra virgin olive oil or expeller-pressed canola oil

1. Combine the fruits, veggies, beans and herbs in a bowl.
2. 1 large mango,10 strawberries,½ red bell pepper,2 ears of corn,¼ cup shallot,½ jalapeno,1 14 ounce can white navy beans,½ cup cilantro,¼ cup mint,¼ cup basil
3. Whisk together all of the dressing ingredients except the oil. Add the oil in a steady stream, whisking vigorously until it’s incorporated. Taste and adjust the flavor to your liking…add salt if needed, lime juice for more tartness, or honey for more sweetness. There’s already plenty of sweetness from the mango and strawberry, so don’t overdo it!
4. ¼ cup apple cider vinegar,2 tablespoons lime juice,1½ tablespoons hot honey,1 teaspoon Dijon mustard,½ teaspoon onion powder,½ teaspoon salt,½ teaspoon cumin,¼ cup extra virgin olive oil
5. Add about ⅔ of the dressing to the remaining ingredients and toss to combine. Taste and make sure there’s enough dressing, add more a couple of tablespoons at a time. Everything should be lightly coated, not dripping with dressing.

If you can give it at least an hour to marinate, it’ll be even better! Serve with tortilla chips. It’s best the first day, but will be good for 2-3 days.

Susan Henry, a travel adviser for the Equestrian Travel Association, recently returned from an unforgettable experience at Pampa Lodge in Chile. Join us as Susan shares her firsthand accounts of the breathtaking landscapes, rich culture, and unique equestrian adventures that await travelers at this stunning destination. From galloping across the picturesque pampas to indulging in the warm hospitality of the lodge, Susan’s insights and stories will inspire your wanderlust and offer valuable tips for planning your next equestrian getaway. Whether you're an avid rider or simply curious about the wonders of equestrian travel, this episode promises to be a delightful journey you won’t want to miss!

HORSES IN THE MORNING Episode 3656 – Show Notes & Links:

• Host: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Susan Henry on her ride at the Pampa Lodge

Recipe: Pisco Sour

• 2 ounces pisco
• 1 ounce lime juice, freshly squeezed
• 1/2 ounce simple syrup
• 1 egg white
• Garnish: Angostura bitters

Steps:

• Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously.
• Add ice and shake again until well-chilled.
• Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.)
• Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired.

We take you on a journey to the stunning White Stallion Ranch in Tucson, Arizona. Nestled against the breathtaking backdrop of the Sonoran Desert, this picturesque ranch offers an authentic Western experience like no other. At White Stallion Ranch, guests can immerse themselves in a world of adventure with horseback riding, thrilling rodeo events, and cozy evenings around a crackling campfire. Join us as we uncover the captivating stories, delightful activities, and unique charm of this remarkable destination, where every moment feels like a scene from a classic Western film. Listen in...

HORSES IN THE MORNING Episode 3611 – Show Notes & Links:

• Host: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Russell True and Steven Clauson of White Stallion Ranch | Facebook | Instagram

Recipe:

Delicious Steak Fajitas

Ingredients:

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ pounds flat iron steak
• 2 ½ tablespoons canola oil, divided
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into wedges

Instructions:

• Preheat grill to medium high heat.
• In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
• Season steak with chili powder mixture.
• Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest 5 minutes.
• Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste.
• Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.
• Thinly slice steak against the grain and serve with bell peppers and onion.

We explore the stunning Echo Valley Ranch and Spa, a hidden gem nestled in the breathtaking landscape of British Columbia. As you tune in, imagine the serene sounds of nature surrounding you, with the soft rustle of pine trees and the distant echoes of horses galloping across open fields. Echo Valley offers an unparalleled equestrian experience, combining luxury accommodations with authentic ranch life. From guided trail rides through picturesque valleys to relaxing spa treatments that rejuvenate both body and spirit, this destination is a paradise for horse lovers and wellness seekers alike. Join us as we delve into the unique offerings of Echo Valley Ranch and Spa, where adventure and relaxation seamlessly intertwine, creating unforgettable memories in the heart of nature.

HORSES IN THE MORNING Episode 3592 – Show Notes & Links:

• Host: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Marina Crameri of Echo Valley Ranch and Spa | Facebook | Instagram

Recipe:

Best Spring Rolls ever:

Ingredients:

• 50 g chopped onions
• 100 g thinly sliced​​carrots
• 100 g thinly sliced​​cabbage
• 30 g rice noodles (softly soaked and sliced)
• 3 tbsp soy sauce
• a pinch of salt
• a pinch of pepper
• spring roll paper
• frying oil

Fry onions until translucent. Add the carrots, cabbage and rice vermicelli and stir until cooked. Add soya sauce, salt and pepper - mix well. Let it cool and then roll up the spring rolls. Frying the spring rolls.

In this captivating episode of Galloping Getaways, we take our listeners on a vibrant journey to the enchanting country of Guatemala, a land rich in culture, history, and breathtaking landscapes. Join us as we sit down with Nicole Kristmann from Guatemalan Horse Tours, who will share her passion for horseback riding through some of the most stunning terrains the country has to offer. From lush green mountains to picturesque villages, Nicole will unveil the unique experiences that await adventurers on horseback. Get ready to explore the beauty of Guatemala from a whole new perspective, as we delve into stories of unforgettable rides, the deep connection between riders and their horses, and the cultural treasures that make this destination truly special. Whether you're a seasoned equestrian or a curious traveler, this episode promises to inspire your next getaway!

HORSES IN THE MORNING Episode 3572 – Show Notes & Links:

• Hosts: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Nicole Kristmann of Guatemalan Horse Tours | Facebook | Instagram

Recipe:

Pepián de Pollo – Guatemala’s National Dish

chicken, cut into serving pieces, with skin and fat removed

water

fresh tomatoes (Roma)

chile pasa ( ancho or pasilla), dried with seeds and stem removed

chile guaque (guajillo), dried with seeds and stem removed

white onion

sesame seeds (ajonjoli)

shelled pumpkin seeds (pepita)

cinnamon stick

dried achiote

cilantro

corn tortillas or French bread

salt to taste

Pre-cooked fresh vegetables such as green beans (stems removed), huisquil (peeled and chopped into large pieces) or potato (peeled and chopped).

1. Begin by cutting the chicken into serving-sized pieces and simmering it in 5 cups of water with salt for 30 minutes. Skim off and discard any grey scum that may form while cooking. Drain and reserve the broth for the sauce.

2. Dry roast (toast) the cinnamon stick, pumpkin seeds and sesame seeds separately in a dry skillet (with no oil) until browned but not burned. The pumpkin seeds will pop when they’re fully toasted.

3. Dry roast (toast ) two corn tortillas (or a piece of crusty French bread) in the same dry skillet. Remove from pan, pour small amount of water over it to moisten and set aside.

4. Next, char the Roma tomatoes, chiles (stems and seeds removed) and onion over a dry skillet in batches until very well browned.

5. Then, process the toasted sesame seeds, pumpkin seeds and cinnamon stick in a spice grinder or food processor until a very fine powder. You’ll likely need to pulse it several times to get it fine enough.

6. Add the charred tomatoes, chiles and onion to the food processor. Remove the stem ends but don’t peel the tomatoes or onions. The charred skins add extra flavour and aroma to the sauce.

7. Add the charred tomatoes, chiles and onion to the food processor. Don’t peel the tomatoes as you want the charred skins included in the sauce. If you processed the seed mixture in a spice grinder, add it to the food processor.

8. Add the achiote, cilantro and a half teaspoon of salt to the mixture. Process for several minutes until very smooth.

9. Add the toasted and soaked corn tortillas (or French bread) and four cups of reserved chicken broth to the tomato and seed mixture and process until very smooth.

10. Pour the sauce into the pot, bring to a low boil. Add the chicken. Simmer over a low heat for 15 minutes or longer until the sauce is very thick and a deep red colour. Add more water or broth if you prefer a thinner consistency.

11. Add the chopped and pre-cooked vegetables (if using) at the very end.

12. Serve with a sprinkling of toasted sesame seeds or finely chopped cilantro, white rice and wedges of fresh avocado on the side