Country Lifestyle
October 2017 Profile: Kaitlin Butts
Bringing Local Music Home
By Laci Jones
The Wild Rose Ranch in Lone Grove, Okla., features dogs named after famous country singers, donkeys named after movie characters and one curly, red headed singer who found herself in the country scene after being raised in the city.
Kaitlin Butts began singing at five years old, taking classes in musical theater, tap and jazz and performing in local productions of Broadway musicals. Unlike many country artists, Butts did not grow up listening to country music. Instead, she listened to Pop and Alternative genres.
While she did not listen to much country music, Butts did listen to Shania Twain, Tim McGraw and the Dixie Chicks in the ‘90s. By the time she was 15 years old, Miranda Lambert and Taylor Swift were making a mark in country music.
“My neighbor just started taking guitar lessons, and I asked him to send his guitar teacher over to my house,” Butts explained. “I was obsessed with all those bands and wanted to learn every one of Miranda Lambert’s songs. My first lesson, he taught me ‘Kerosene.’ That’s what got me started in country music.”
Butts explored the music genre, and found many of her favorite artists did not always write their own songs, and they sometimes cover classic artists. She listened to Miranda Lambert’s “The Way I Am,” originally recorded by Merle Haggard.
The rendition of the classic song inspired Butts to research songwriters and began scribbling lyrics. When asked if she remembers the first song she had ever written, she laughed and said, “No, probably something about my first kiss.”
Butts continued to perform at state fairs and other events, but she did not recognize the potential of having a career in the music industry without being at the top level, like Carrie Underwood and Miranda Lambert, she added.
“We don’t have any local artists playing on the radio like in Texas. I mean in Texas, you’re hearing a mix of nationally touring bands on the radio and then someone who’s playing down the street tonight is on the radio.”
Her desire to make a career in the music industry led her to attend the Academy of Contemporary Music at the University of Central Oklahoma after graduating from Union High School in 2011. At the ACM, Butts said she was one of few singers who specialized in country music. Many students at the university were in Indie Rock Bands.
“I just really wanted to play country, but bringing in that rock aspect to it and playing with good musicians expanded what I could do performance-wise,” Butts said.
After receiving her associate’s degree from ACM, the student talked to Reba McEntire’s former guitarist for 10 years and ACM professor, Chris Hicks. She asked for Hicks’ advice on pursuing a bachelor’s degree.
“He said, ‘Honestly, I think there are some people who need some time to grow at this school and in life. I think you’re ready and need to just go for it because I think you’ll learn a lot more out there actually doing it,’” the singer recalled.
Butts said she was thankful for the advice, and she began working on her first album. She drew inspiration for most of her songs from old boyfriends. The track that would also become the title of her album, “Same Hell, Different Devil,” stemmed from her ex-boyfriend leaving her for a “dancer.”
“I had really bad relationships and that was the grand fireworks finale,” she said. “Many of the songs are about bad relationships, because it was the worst thing that happened to me at the time.”
She worked with producer and owner of Boohatch studios in Ada, Okla., Mike McClure on the album.
“I hadn’t recorded anything before,” she explained. “He didn’t make me feel incompetent or like a new person on the scene. That’s what I appreciated because there can be some condescending folks in this industry who can make you feel small. He didn’t and that was a breath of fresh air.”
She walked in the eclectic studio with her guitar and said, “How and where do we start?” He said, “Well, let’s hear your songs.” The songwriter played her songs, and together they figured out tempos and laid down the tracks.
One of the tracks on the album was a cover of “God’s Going to Cut You Down,” which was also covered by Johnny Cash. While she particularly liked the Johnny Cash version of the powerful song, she made the cover her own by speeding up the tempo.
The music artist released “Same Hell, Different Devil” in February 2015. She continued to perform at local shows in Oklahoma City, where she caught audiences’ attention with her cover songs including Destiny’s Child’s “Say My Name.” The singer said the unexpected tracks caught people’s attention. She also entertained audiences with a few original tracks off her newly released album.
One day, someone called to tell the singer her song was playing on “The Ranch” in Fort Worth, Texas. Shortly after hearing her first song on the radio, Butts was offered to perform at the North Texas Fair & Rodeo in Denton, Texas. Other artist headlining were Courtney Patton and Erick Willis, who were performing original songs, inspiring the singer to follow suit.
“I started playing ‘Wild Rose.’ People were singing along, and that had never happened before,” she said. “My mom and aunt were in the audience crying. It was the most bizarre experience because I didn’t think anyone knew my songs.”
With her newfound success in Texas, the musician received requests from venues to come perform. She hit the road while continuing to ask questions and learn from her experiences. She performed Thursday through Sunday with a small break to come home, do laundry and repack.
She traveled to California, Georgia, Texas as well as other states across the country. One of her favorite venues to perform is the Magnolia Motor Lounge in Fort Worth, Texas, because of its “cool vibe” with a blend of a listening room and bar atmosphere.
“Depending on how you play your show, people will either be quiet or party,” she explained. “If you want your show to fluctuate— [the audience] will get quiet when you want them to get quiet, but if you start playing like Merle Haggard “I’ll think I’ll Just Stay Here and Drink,” they will start drinking and it’s really fun.”
Performing at a wide variety of venues can create wild scenarios. The 24-year-old said the most annoying situation that has ever happened at a show is someone joined her on stage and Snapchatted her while singing along.
“I was playing a sweet song like ‘Wild Rose,’ and I just thought it was disrespectful,” she added. “The wildest thing was having Red Dirt Randy get on stage and start singing. I liked him on stage because he was there to have fun and not Snapchat it.”
While the red head has an outgoing personality on stage, Butts said she becomes a recluse before each performance.
“I can talk anyone’s ear off for a long time, but right before the show, I need at least 20 minutes to just sit in quietness, be on my phone or listen to quiet music in my car.”
She is joined on stage by bass player Caleb Shirtum from Davis, Okla., drummer Walton McMurray from Ardmore, Okla., and guitar player Matt Hargis from Norman, Okla. Life on the road is full of laughter, she admitted.
“Every time I get onstage and introduce them, I don’t even say where they are from,” the lead singer joked. “For Caleb, I say that he’s from the Arbuckle Mountains. I say that Matt is from the Cleveland County Jail and Walton is from the bottom of the Red River,” Butts joked.
Recently, however, she has been “toning it down” on touring shifting her focus to songwriting.
“I’m just giving myself enough time to be alone with myself because when I wrote ‘Same Hell, Different Devil,’ I didn’t have jack going for me,” the songwriter began. “I wrote most of those songs in the summer when all my friends had gone home from college. I stayed in my little one-bedroom apartment in Oklahoma City by myself.”
While the songs on her previous album were written solo, Butts has made trips to Nashville, Tenn., to work with Angaleena Presley of the “Pistol Annies” on a few songs. As the songwriter matured, her songwriting evolved.
“The worst thing that used to happen to me was a guy didn’t like me, and I don’t feel like I’m that person anymore,” she said. “Now, actual real life bad things have happened, and it just puts things in perspective.”
The currently untitled album will feature songs about alcoholism, substance abuse and divorce. Butts has also written a sequel to “Wild Rose” as well as a song about a nursing home in Oklahoma City where she regularly performs. While the album does not have a title yet, she hopes it will be released in 2018.
She will also have one love song featured on the album about current
boyfriend and lead singer for “Flatland Cavalry,” Colletto “Cleto” Cordero. When he was working on the album “Humble Folks,” one of his friends suggested he make the song “A Life Where We Work Out” into a duet.
While everyone in the band was asleep in the van, except for Cordero who was driving, Butt’s song “Gal Like Me” played on the radio. Once Cordero identified the singer, he invited the red headed music artist to sing on Flatland Cavalry’s album.
After recording the track “A Life Where We Work Out” with Flatland Calvary, she went on the road with the Texas band. Butts and Cordero became good friends, but the road brought them closer together.
“We just had undeniable chemistry where everything just felt easy in a comfortable way,” she said of Cordero. “It just felt like home.”
When asked where she sees herself in five years, Butts said she expects to have a family while balancing her passion for songwriting and performing.
The red headed music artist will be performing at the Cheatham Street Warehouse in San Marcos, Texas, and at the Ziegenbock Festival in Houston, Texas, on Oct. 6 and Oct. 14, respectively. To book Kaitlin Butts, visit www.kaitlinbutt.com.
This article originally appeared in the October 2017 issue of Oklahoma Farm & Ranch.
Country Lifestyle
A Better Fire Pit Season
By Ann Asher
The first cool evenings of September make sitting outside sound good again. After months of Oklahoma heat, a fire pit, a few chairs and an evening outdoors can finally feel inviting.
Before you strike the match, take a few minutes to make sure your fire pit area is ready for fall.
Start with location. Set a fire pit on a level, noncombustible surface such as concrete, brick or patio blocks, not directly on dry grass or other vegetation. The National Fire Protection Association recommends keeping fire pits at least 10 feet from anything that can burn, including decks, siding, fences, overhanging branches and outdoor structures.
That distance matters even more after a dry summer. Even when evenings cool down, dormant grass, fallen leaves and other dry vegetation can catch a spark fast. Clear leaves, sticks and other debris from around the pit before you use it, and skip the fire on windy evenings.
Check whether your county or town has burn restrictions in place. Drought can linger well into fall, and local rules may change with fire danger. A fire that was fine one weekend may be a bad idea the next if conditions have worsened.
For wood-burning pits, use clean, dry, seasoned firewood. Don’t burn trash, treated lumber or painted wood. Never use gasoline or other flammable liquids to start or relight a fire. Commercial fire starters or ordinary kindling are much safer.
Once the fire is going, keep it manageable. A backyard fire pit doesn’t need to become a bonfire to keep you warm. Smaller fires are easier to control, throw fewer embers and are much easier to put out at the end of the evening.
Keep children and pets well away from the pit, and set chairs far enough back that no one sits directly over the heat or in the path of sparks. The NFPA recommends a three-foot child-free zone around the fire.
Look at what else is nearby before everyone settles in. Blankets, loose clothing, outdoor cushions and even the stack of firewood beside the pit can become hazards if they sit too close.
Keep a way to put out the fire within reach. A garden hose, a bucket of water or a shovel and dirt can all work, depending on your fire pit. Never leave a fire unattended, even if it seems to be dying down.
When the evening is over, make sure the fire is completely out. For a wood fire, water the coals, stir them and water them again until no heat, glow or flame remains. Let ashes cool completely, then store them in a metal container with a secure lid, away from anything that can burn.
A fire pit doesn’t need much to become one of the best parts of fall. A safe spot, a little preparation and a manageable fire are usually all it takes. Then all that’s left is finding a comfortable chair and enjoying an Oklahoma evening that is finally cool enough to stay outside.
Country Lifestyle
Canning 101
By NTFR Staff
It seems to happen every summer. The garden suddenly produces more tomatoes, cucumbers and green beans than anyone could possibly eat, and before long someone asks, “Maybe I should learn to can?”
For many families, canning is a tradition passed down for generations. For others, it’s a new hobby that offers the satisfaction of stocking pantry shelves with homegrown food. Either way, getting started can feel overwhelming. Pressure canners, boiling water baths, jars, lids, processing times and safety recommendations are enough to make anyone wonder where to begin.
Home canning isn’t difficult once you understand the basics.
Canning preserves food in sealed jars by heating them to destroy microorganisms and create a vacuum seal. The USDA approves only two methods for home canning: boiling water bath canning and pressure canning. Which one you use depends entirely on what you’re preserving.
A boiling water bath is exactly what it sounds like. You submerge filled jars completely in boiling water and process them for a specific amount of time. Because boiling water only reaches 212 degrees Fahrenheit at sea level, this method is safe only for foods that are naturally high in acid or have enough added acid to prevent dangerous bacteria from growing.
That makes water bath canning a good fit for jams, jellies, fruit preserves, pickles, chutneys, fruit butters and many tomato products that have the proper amount of bottled lemon juice or citric acid added according to a tested recipe.
Pressure canning works differently. A sealed canner traps steam, and the temperature climbs well above the boiling point of water to about 240 degrees Fahrenheit. That higher temperature is necessary to destroy Clostridium botulinum spores, which can survive ordinary boiling and produce the toxin that causes botulism.
Because of that, you must pressure can low-acid foods such as green beans, corn, carrots, potatoes, meats, poultry, seafood and soups. A boiling water bath isn’t safe for these foods, no matter how long you boil the jars.
For most beginners, water bath canning is the easiest place to start. The equipment costs less, the process is simpler and recipes like strawberry jam or dill pickles are forgiving enough to build confidence. Many people who enjoy preserving fruit eventually buy a pressure canner once they want to put up vegetables or homemade stock.
Pressure canning doesn’t need to be intimidating, either. Modern pressure canners include multiple built-in safety features and are far different from the exploding canners in the old stories many people heard decades ago. Like any kitchen tool, they’re safe when used according to the manufacturer’s directions and with tested recipes.
Whichever method you choose, one rule never changes: always use recipes that have been scientifically tested. Family recipes may taste wonderful fresh, but they aren’t always safe for canning. Changing ingredient amounts, thickening soups with flour, adding extra vegetables or reducing vinegar can all affect the safety of the finished product. The USDA and the National Center for Home Food Preservation remain the gold standards for home canning recipes and processing recommendations.
Today’s recommendations may also differ from the ones your grandparents followed. Research has improved over the years, and food safety guidance has changed with it. Methods like open-kettle canning, oven canning and sealing jars by turning them upside down are no longer considered safe for shelf-stable foods.
If you’ve never canned before, you don’t have to preserve an entire garden your first weekend. Start with one recipe. Learn how to prepare the jars, measure headspace, remove air bubbles and process them correctly. Once you hear that satisfying “ping” as the lids seal, you’ll understand why so many people find canning rewarding.
Opening a jar of peaches in January or serving homemade salsa long after the tomatoes are gone is a special kind of reward. With a little knowledge, the right equipment and a commitment to tested recipes, anyone can preserve the harvest safely for months to come.
Country Lifestyle
The Price You Pay
By Bryce Angell
My eyes are glued up to the shelf, a brand-new pair of Mucks. They’d be in my possession, but I lack the certain bucks.
I could go without my Pepsi for a month or maybe two. But the headache would be pounding like a freight train passin’ through.
I’ve got my Visa plastic for emergencies and such. The boots are kinda spendy. Do I really care that much?
I grab my precious cargo and I’m tingling to my roots. The clerk says, “Hundred eighty.” Must be gold in them there boots!
To purchase I can justify. It’s more than just a treat. No more sittin’ in the saddle with my cold and frozen feet.
I’ve waited days to wear them. Time to saddle up Ol’ Blue.
But my boots won’t fit the stirrups. What’s a broke cowboy to do?
The boots ain’t never goin’ back. I burned the dang receipt. My wife will never know the cost. Is that what’s called deceit?
The Co-Op might be open. I’ve seen stirrups there to buy. They close at 6:00 p.m. It’s 6:05 p.m. No use to even try.
I’ll drive out to the shoppin’ mall. They’ve got a western store. But their prices are extravagant, not for the country poor.
I’m riflin’ through the stirrups. Find a pair that fits my Mucks. I take ’em to the clerk. She says, “Two hundred twenty bucks.”
This time I cough and choke on down my Wrigley’s Spearmint chew. The clerk said, “Sure they’re spendy, but they’re made for guys like you.”
I wonder what she meant ’cuz I ain’t got the cash to spare. I swear she meant hi-rollers with their nose up in the air.
Still, I bought the brand-new stirrups with my plastic, once again.
Does it hurt to use my Visa card, every now and then?
The smuggish patrons, back in line, are giving me the stare.
They’re prob’ly thinkin’, “Poor cowboy.” I hurry out of there!
I’m addin’ up my purchases. Looks like four hundred bucks. And with the Gov’ner’s share I’m in the class of stupid clucks.
I burned the Visa card receipt, so that should take care of it from where I stand. I’m wonderin’ now if my warm feet are worth the half a grand?
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