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April 2018 Profile: Clark Kaupke – Oklahoma Farm & Ranch
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April 2018 Profile: Clark Kaupke

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Emily Finch (left) and Clark Kaupke holding Tuffy and Wolf, respectively. (Photo by Laci Jones)

By Laci Jones

Horse trainer, Clark Kaupke recently received some valuable advice from fellow peer Jody Galyean: “You’ve got to ride every step.”

“That doesn’t mean I got to do everything for that horse,” Kaupke explained. “If we are training their body, they are going to wait for me to tell them what to do. If we train their mind, they are going to do it on their own, but I’m going to be able to help them when they get in a new situation that they need help.”

Born in Stillwater, Okla., in 1980, Kaupke’s passion for horses came naturally as both his parents rode horses. His father owned a tack business for 35 years and was also an auctioneer. His mother competed in Western Pleasure, and she took him to many shows where he sat atop his first horse named Blackie.

“We didn’t live the glamorous life, but we had a nice life,” Kaupke said. “We were grounded in our routine. I always rode handmade saddles and wore handmade spurs because that’s how our family made a living. I wouldn’t trade those kinds of traditions I had with my family for anything.”

His uncle Irvin raised multiple world champions in the Western Pleasure discipline in Great Bend, Kan. Kaupke spent much of his school breaks in Kansas learning from his uncle. At 12 years old, he started helping his uncle Irvin by starting his two-year-old colts.

“I didn’t have a clue what I was doing,” he added.

The tradition of competing in Western Pleasure was passed down to Kaupke. He had a natural ability to learn by observing professionals. He looked up to Jody Galyean, Gil Galyean, Troy Compton and Guy Stoops.
“I also rode with Jess Herd for a long time,” Kaupke explained. “They were the guys who were big names in the ‘90s in the Western Pleasure industry.”

Kaupke’s family mostly trained their own horses for the arena, always striving to reach the standards of “big name” horse trainers.

“It was a lot of trial and error, but that’s what made me the horseman I am today,” the trainer explained.
When asked if he always wanted to become a performance horse trainer, Kaupke said he was never exposed to cutting horses, but he assumed he would train pleasure horses. However, his talents exceeded the arena.

His father, Charles Kaupke, purchased a Martin acoustic guitar and played country and traditional bluegrass music. After Kaupke showed interest in the instrument, his father bought him a guitar when he was 11 years old. His skills evolved, and he attended South Plains College in Levelland, Texas, to pursue a degree in commercial music.

“I didn’t have any interest in going to college for an ag degree,” he explained. “I thought this would be a chance for me to pursue the other thing I love besides horses. It was good for that time in my life because I didn’t know how to speak for myself, so I could do it with the guitar.”

When he graduated with a bachelor’s degree in 2002, Kaupke followed in his father’s footsteps in the tack industry by moving to Weatherford, Texas, working for Cowboy Tack. He was also playing guitar for Aaron Watson, but they parted ways in 2003.

“He’s a great guy, but it just didn’t fit into my life at that time,” Kaupke explained.

Kaupke continued to work with horses in his spare time. In August 2003, he attended the National Cutting Horse Association Summer Cutting Spectacular in Fort Worth.

“They have the Sponsor’s Cutting for the corporate sponsors of the NCHA,” he explained. “Each corporate sponsor nominates two people who get to come ride a cutting horse and show in the big coliseum.”

Kaupke was chosen to ride for Cowboy Tack, where he cut on a horse trained by Teddy Johnson. He never rode a cutting horse before, but he felt at home as soon as his hands touched that cutting horse.

He left Cowboy Tack in early 2004, taking a job with Teskey’s in Weatherford, Texas. Throughout his career changes, Kaupke never lost his desire to cut.

“I always seek God’s will for my life, but I’ve not always followed his path,” he added. “It’s not easy as I get a little bit off-center. But at the end of the day, that’s where I am headed, that’s what I strive to do. Even when I was 20 and didn’t have a clue what I was doing with my life, that’s what I was seeking deep down even if I didn’t know how to put it in the same context I do at 38.”

He later went to work for J.B. McLamb for almost two years, where he said he learned how to be a “true horseman” and have good work ethics. Then, Kaupke’s life changed when he had health issues with his diabetes in the late 2000s.

“Diabetes burnouts are a real thing,” he explained. “I wasn’t taking care of myself, and I gained a lot of weight. I became very unhealthy and was in a bad place in my marriage.”

After his divorce in 2009, Kaupke went back to music. He hit the road full-time, touring with a few different bands. Four years later, he was looking for another gig, but he did not find the right fit. He prayed to God to point him down the path he was supposed to be on.

“When the day came that I was supposed to quit, I knew,” he recalled. “I picked up the phone and called my dad and said, ‘I’m done.’ When he knew that I was done, he asked, ‘What are you going to do?’ I said, ‘I’m moving back to ride horses.’”

Kaupke started riding horses for Bruce Morine, but getting back into the cutting horse industry proved to be difficult for the Oklahoma native.

“It was hard getting back into it—the physical aspects and the mental aspects of it,” he recalled. “Bruce is a great Christian man, and I respect him. He was very hard on me, but I’m thankful now looking back, and I still look to him for guidance.”

Read more in the April issue of OKFR!

Country Lifestyle

Riding for the Brand

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By: Christopher Dysinger

          According to the Code of the West a man who has integrity is one who rides for the brand. If you are unfamiliar with cowboy parlance this phrase is used to describe being loyal to the outfit you work for. Cowboys were, “intensely loyal to the outfit they were working for and would fight to the death for it. They would follow their wagon boss through hell and never complain.” -Teddy Blue Abbot. Riding for the brand means being loyal and when I consider what it means to be loyal I am reminded of the words of the Lord Jesus to His disciples in Matthew 16:24, “Then said Jesus unto His disciples, If any man will come after Me, let him deny himself, and take up his cross and follow Me.” To me, to take up the cross and follow the Lord is the epitome of what it means to ride for the brand.

          When you place your trust in the Lord Jesus you are signing on to His outfit, to speak the language of the West. When you called upon the name of the Lord Jesus by faith, He saved you and from this point you are riding for His brand. In taking up your cross and following Him you have pledged to be loyal, and this means you face any hardship or trial like a cowboy on the trail moving the herd. Any complaint must be swallowed in the same way you would swallow a cup of coffee. When I hear our faith and loyalty to the Lord Jesus put into these terms it stirs something within me that moves me to keep right on riding for the brand.

          Louis L’amour wrote, “Riding for the brand was an expression of loyalty to a man’s employer or the particular outfit he rode for. It was considered a compliment of the highest order in an almost feudal society. If a man didn’t like a ranch or the way they conducted their affairs he was free to quit, and many did; but if he stayed, he gave loyalty and expected it. A man was rarely judged by his past only by his actions. Many a man who came west left things behind him he would rather forget, so it was not the custom to ask questions. Much was forgiven if a man had courage and integrity and if he did his job. If a man gave less than his best, somebody always had to pick up the slack, and he was not admired.” It is the same when a person gives his or her heart to Jesus. 

          When you come to the Lord Jesus you are not judged by your past. When you come to the Lord Jesus, repenting of sin and seeking forgiveness, everything from your past is left behind. All will be forgiven. 1 John 1:9 reads, “If we confess our sins, He is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.” When you place your faith in the Lord Jesus you are promising to be loyal and in return you will receive the same. He has promised that He will never leave us or forsake us. When you walk with the Lord Jesus through life you are indeed, “riding for the brand.”

          “Riding for the brand” is not just an expression of loyalty nor is it just an expression of pride, it is also an expression of love. When a cowboy claims to be riding for the brand, he is telling any other outfit who may seek his loyalty, that he cannot give it, because he has given his word to another. It is the same when we pledge our faith and loyalty to the Lord Jesus. If any would call us away from Christ we cannot go, because we are riding for the brand.

The End

This article is an excerpt from the book, The Bible and the Code of the West by Dr. Christopher Dysinger.

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Country Lifestyle

Farm Dogs & Table Scraps

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Growing up on a farm, our dogs were tough. They roamed the pastures, slept under the barn, and ate just about anything they could get their paws on—whether we meant for them to or not. I’ll admit, I never thought twice when one of our old cow dogs snatched a biscuit off the table or licked up a spill from the barn floor. I’ve even seen a dog steal a whole rib bone off a plate and trot off like he’d won the lottery. And somehow, they always seemed fine.

But here’s the thing—just because they survived doesn’t mean it was safe. For every farm dog that lucked out, there’s another that wasn’t so fortunate. Some human foods can be downright toxic to dogs, and a little bit of bad luck (or a smaller, more sensitive dog) can turn a harmless snack into an emergency.

Common toxic foods lying around the farmhouse

Are table scraps good for your dog? (Stock photo)

If you’ve got a farm dog—or any dog, really—you need to be aware of the dangers lurking in everyday foods. Some of the biggest culprits include:

Chocolate – The darker it is, the worse it is. Even a little can cause vomiting, seizures, or worse.

Grapes & Raisins – No one’s exactly sure why, but they can cause kidney failure fast.

Onions & Garlic – In large enough amounts, these can destroy red blood cells, leading to anemia.

Xylitol (Found in Sugar-Free Gum & Candy) – This artificial sweetener can send a dog’s blood sugar crashing and cause liver failure.

Alcohol – Even small amounts can be deadly to dogs, affecting their nervous system much more than it does ours.

Bones from Cooked Meat – While not necessarily toxic, they can splinter and cause serious internal injuries.

Macadamia Nuts – These can lead to weakness, vomiting, and even paralysis in dogs.

What to do if your dog eats something toxic

First, don’t panic—but don’t ignore it either. If you know your dog ate something dangerous, call your vet immediately. They can tell you whether to induce vomiting or if it’s something that requires urgent care. If it’s after hours, contact the ASPCA Animal Poison Control Center (888-426-4435) or the Pet Poison Helpline (855-764-7661).

Prevention is always the best medicine, so keep toxic foods out of reach. That might mean keeping the trash can secured, making sure kids don’t slip the dog a treat under the table, or just being more mindful of what’s left on the counter.

Our farm dogs might have been lucky, but luck isn’t a great strategy when it comes to their health. A little awareness goes a long way in making sure they stay happy, healthy, and ready for the next day’s work.

For more information
ASPCA Animal Poison Control: www.aspca.org/pet-care/animal-poison-control

Pet Poison Helpline: www.petpoisonhelpline.com

Visit www.akc.org/expert-advice/nutrition/foods-your-dog-should-never-eat

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Country Lifestyle

Summer Squash and Corn Chowder

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By Lacey Vilhauer

Total time: 40 minutes

Servings: 6-7

Ingredients

  • 6 slices bacon, cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved
  • 1 1/2 lbs yellow squash, chopped (about 3 medium)
  • 2/3 cup thinly sliced celery
  • 1 cup diced onion
  • 1 Tbsp flour
  • 2 cloves garlic, minced
  • 2 3/4 cup milk (I used 1%)
  • 5 cups canned or fresh cut corn (from about 6 ears corn), divided
  • 1/2 cup heavy cream
  • 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried)
  • 3/4 tsp salt, then more to taste
  • 1/4 tsp freshly ground black pepper, then more to taste if desired
  • 3/4 cup shredded cheddar cheese, for serving
  • Chopped green onion for garnish (optional)
  •  

Instructions

Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and onion and sauté 2 minutes then add the squash. 

Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly.

Add 1 1/2 cups milk, 2 cups of the corn, thyme, salt and pepper to the sauteed veggies. 

To a blender add remaining 3 cups of corn, remaining 1 1/4 cups milk and the cream. Process in blender until nearly smooth (about 30 seconds). 

Add pureed mixture to pot and stir to blend. Cook until mixture reaches a light boil. 

Serve warm with shredded cheese, crumbled bacon and sliced green onions if desired.

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