Oklahoma City Cattle Show by Sarah Loomis

Oklahoma City Cattle Show

by Sarah Loomis

The blowers are starting up again. Casual conversations between long-distanced friends are being heard. Finally, a cattle show during uncertain times. Oklahoma City, OK, held one of the largest shows in place of the canceled National Denver and Fort Worth stock shows for exhibitors to showcase breeding bulls and females as well as prospect cattle. The breeds in attendance were Angus, Brahman, Braunvieh, Charolais, Chianina, Hereford, Maine-Anjou, Miniature Hereford, Simmental, Shorthorn and crossbred cattle.

The first ever Oklahoma Cattlemen’s Congress was created by a board of directors which included CEO of Express Ranches Jarrold Callahan, Onward Foundation President Tyler Norvell, Oklahoma Youth Expo (OYE) Board Chairman Bob Funk, Sr., OYE Board Vice Chairman Jimmy Harrel, COO of the American Hereford Association Shane Bedwell, Director of Events and Education for the American Angus Association Jaclyn Upperman and Executive Vice President for the American Main Anjou Association Blake Nelson.

Staff operating the show were Tyler Norvell, OYE Executive Vice President Kass Newell, OYE Vice President of Operations Bray Haven, OYE Vice President of Communications J.D. Rosman, OYE Director of Livestock Colton Kersey and consultant Erin Dorsey.

With more than 11,000 head of all breeds entered and 22 sales in conjunction with the show, there was no doubt all of the space at the fairgrounds would be used January 2-17. Within the 900,000 square feet among multiple barns, plus the herd bull display area, everyone maintained a social distance and wore masks to help decrease the spread of COVID-19.

Eva Hinrichsen, of Westmoreland, KS, who operates Hinrichsen Ranch, attended the Oklahoma Cattlemen’s Congress. Her family ranch focuses on Angus cattle. They enjoy participating in livestock events to network with others while showcasing the genetics behind the animals which makes them unique.

“It’s just neat to go to a show and see all your hard work that you’ve done at home pay off, whether it starts with the breeding decisions or how you care for the livestock. I mean, it’s not all about show cattle,” Hinrichsen says.

But livestock is not the only aspect of this show. The famous trade show in Denver, CO, most likely grew legs and ran south. Businesses from all over came to display their products in hopes of gaining sales and connections. The Oklahoma City area also features other venues and restaurants providing alternative attractions.

Photo: Eva Hinrichsen and her brother, Cale, at their stall at the Oklahoma Cattleman’s Classic.

RECIPE

by Phillip Kitts

The story behind this meal is humorous. Over the past few months, we have paid attention to trying to eat healthy meals and time out our days better. It is often suggested to add more fish to one’s diet, but part of our household is just not much into eating fish. Thus, the challenge was on the table: Find a fish recipe that was healthy, but not fishy!

Well, we may not have smashed it out of the park on the healthy part, but we found something that just might stick around our meal plan for awhile.

Here’s how this came about. Among a million internet searches, we found a lot of suggestions to incorporate halibut, but with thousands to choose from, how do we decide? Something about “Almond Crusted Halibut” jumped out when we read it, but it just seemed like it needed a little more, so we put our twist on it and the meal was spectacular!

Shop We chose to get a full halibut filet, but this can easily be done with a few steaks. The price was a little steep, but we were able to cut the filet into several steaks and have some future meals in the freezer.

Halibut Filet Stick of butter, softened Garlic Lemon Italian seasoning Salt & pepper Cayenne Honey Roasted almonds Wild rice Asparagus Bacon

The great part of this recipe is the prep is rather easy since the whole meal is quick to prepare.

Step 1 Prepare rice according to packaging directions. Most wild rice takes awhile to cook, so time this for the rice to be in its last phase during final prep. Preheat the oven to 400-degrees. A lesson learned the hard way, take the stick of butter out of the fridge early and let it soften while you do the first couple of stages of prep. We are blessed to have a food processor, so we put the almonds in to chop into a fine dust. This can also be accomplished by putting the nuts into a couple of Ziploc bags (one to hold the nuts, the second to contain the mess!), then use a rolling pin or mallet and go to town. Yes, this technique is good therapy, but not the most efficient.

Step 2 Once the nuts are chopped, prep the asparagus by cutting off the ends. Wrap two pieces of asparagus tightly with bacon. Once wrapped, season with pepper and a small dash of cayenne. We put these on a small rack over a baking tray to allow for draining and a nice, even cook. These can be placed in the oven while the rest of the prep is done.

Step 4 Pat halibut steaks dry with a paper towel and generously coat with butter mixture. Once well-coated, sprinkle tops with almond dust.

In our experience, at this point, the asparagus is nearing the end of its cook time, so the fish can be put right into the oven with it. The fish only takes about 10 minutes to cook. This keeps it from drying out but cooks it thoroughly.

After 10 minutes, the veggies and halibut come out of the oven to rest a few minutes. By now the rice should be ready. Time to plate up and enjoy a great meal!!

AUG. 11-14 2021

Sunrise over Utah Mountains photo by Steve Gray

Westcliffe Stampede Rodeo 2020 -photo by Phillip Kitts

Marty Welter

RODEO PHOTOGRAPHER

by Mark Reamer

Marty was about 12 when a family friend started teaching him the basics of photography. That’s when it all started. At 16, he discovered an explorer scout group met at a nearby fire station in the Chicago suburb of Elmhurst where he grew up. He was soon a member focusing on the opportunities to study fire and accident scene forensics. About the same time, he started doing a little newspaper stringing to make extra cash. The early photography training, exposure to forensics and familiarity with the world of journalism all converged in his photography.

As far as rodeo is concerned, he didn’t have the traditional exposure many who grew up around it would, but he had always enjoyed it as his family regularly went to local events when he was growing up. It was merely a casual experience though. He was in the stands, one face in the crowd of spectators. He wasn’t a “rodeo guy.” That would come later.

He had just moved to Green Bay, WI, in 1992. While getting to know his new neighbors, he discovered one was a PRCA bullfighter. It actually was none other than “Chief” Todd Propson who claimed his nickname by virtue of being a member of the local Stockbridge-Munsee Tribe. It was Todd’s rookie year on the circuit and, by year’s end, he would be named the PRCA Rookie Bullfighter of the Year for 1992. They quickly became friends and, one day, Todd invited Marty to an event where he got to experience the world of rodeo from the inside. He was hooked. It was only natural he should combine his knowledge and passion of photography with his newly discovered passion for rodeo.

Rodeo photography drew Marty for the same reasons it draws so many others: the excitement and variety. Capturing the action in different arenas under constantly changing light conditions, from full sun to overcast and threatening to the bright lights of a night event, all require different strategies and techniques. Bulls move differently from saddle broncs which move differently from barebacks. The action of different events takes place in different areas of the arena. All factors need to be considered when preparing the shot.

He soon discovered he had a lot to learn if he was going to be a good rodeo photographer. Anyone can stand in the arena or on a fence and snap a photo. There’s a little more to being a rodeo photographer; a good one anyway. He had to learn rodeo. He didn’t have to learn to sit a bull of course, or be able to last 8 seconds on a saddle bronc. He didn’t even need to be able to throw a rope or turn a pony around a barrel. He did need to know how it was done though, why it was done and what made a particular run special. He had to be ready and in the proper place when the crucial moment was approaching or had arrived. Rodeo is not a slow-moving sport. Those moments pass in the blink of an eye. The trick is knowing when not to blink.

One of those moments happened in 2009 at the Wisconsin River Pro Rodeo, at Merrill, during the bareback riding event. There were a lot of good rides that night as well as a few bad ones. Some riders were on their game, others weren’t. Some of the horses were filled with fire while others went through the routine. Even on an average night though, something spectacular or tragic can happen between the ticks of the second hand on a watch.

It did that night. Josh Chase was riding 475 Carson City from Dakota West Rodeo that night. Two or three jumps into the ride, the horse stumbled. It rolled head to tail and right back onto its feet with Josh still firmly on its back. Horse and rider were both fine. During that brief moment, Marty was able to get 12 shots of the tumble manually (he doesn’t use the auto roll). The ride was made famous when the PRCA published a double trunk series of six of the photos in the PSN.

Another such moment ended in something far more important than a great photo. It was during the Prairie duChein Pro Rodeo, also in Wisconsin. The arena was a temporary facility with the earth just having been turned for the occasion. For one reason or another, the grounds were still a little slick that year. There had been some minor incidents due to this during the rodeo, but nothing serious. Not until the trick riding anyway.

Marty was in the center of the arena capturing the stunts during the exhibition of equestrian skill. Trick rider, Penny Walton, was making her ride. Just as she was coming up to Marty, she slipped into the stunt known as the “Indian Death Drag.” Penny and her pony were right in front of Marty when the horse slipped. The pony went down landing right on top of Penny who was still in her stunt position. The horse started to thrash. Nobody was closer to the incident than Marty. He rushed forward and lay himself across the horse’s neck to keep it still and calm until others could reach the scene and release Penny from her mount. Both escaped the incident without serious injury. He didn’t get any photos of that, of course, but that was okay.

Marty was in the right place at the right time during those incidents because, by then, he not only understood photography, but rodeo. He knew where and when the action was likely to occur. He knew the difference between shooting a bareback ride, a steer roping or a trick riding event. When that brief moment in time arrived, he was ready.

For nearly a quarter of a century, Marty has honed his craft. He has been one of the official photographers for the Great Lakes Circuit Rodeo on and off for the past 23 years. He received his gold card in the PRCA in 2017, but he’s not finished yet. He’s still perfecting his craft, still creating adrenaline-pumping shots and still chasing that next split-second in time which will freeze the blood and make the viewer catch their breath.

It’s coming. You just have to know where to be and be ready for it. Whatever you do, don’t blink!

If you would like to view or purchase any of Marty’s photos, please visit http://www.rodeoflicks.com.

Ice Fishing at Strawberry Reservoir, Utah. This reservoir is home to kokanee salmon, cutthroat and rainbow trout.

-photo by Steve Gray

Mouth of Provo Canyon, Utah at sunset.

-photo by Isaac Hale