During the late 1800's many young Basque men came to the United
States looking for better economic opportunity than was offered
in their homelands. By sheer coincidence, the sheep industry was
booming in the American West, and sheepherders were badly
needed. Most of the sheepherders were European immigrants,
especially young unmarried Basque and Irish men. Most of these
young men intended to return home eventually, but ended up
staying for the rest of their lives. By 1900, there were large
Basque populations in many Western States, and special Basque
Boarding Houses even existed to serve the herders when they came
in off the range. These hotels were a second home for the sheep
men, and gave the herders a place to rest, socialize and learn
the latest news from home. Along with the comfort of a bed, the
sheepherders were served generous meals that usually included
beef and lamb steaks, soup, crisp salad, beans, spaghetti, bread
and wine, plenty of wine. The Basque tradition of excellent
food, warm hospitality a