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Physicist, Priest, Vintner – Oklahoma Farm & Ranch
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Physicist, Priest, Vintner

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The Reverend Bob Wickizer

Forty-three years ago, in France, a stunning and unfathomable event that came to be known as the Judgment of Paris revolutionized the wine industry.  At the time, France was clearly the foremost producer of the world’s best wines. Organized by a British gentleman, the finest wines of France were pitted against several unknown California bottles in a blind taste test.

The crème de la crème of the French wine industry was picked as judges; but the event was barely covered in the media. Why should it have been? It was a non-story, because the French knew the outcome was a foregone conclusion.

Only one reporter showed up, and he got the story of his career.

To everyone’s amazement, the California wines bested their French competitors.

It’s a scenario Bob Wickizer, of Muskogee, Okla., would like to see play out again, only this time with Oklahoma wines playing the role of David, and California vintages as Goliath.

Wickizer, a Missouri native, might be the one to do it. He’s co-owner of Pecan Creek Winery, founded in 2014, and has already dipped his toes into International wine competition. So far, the results have been remarkable.

Already in 2019, at the Texas International Wine Competition, Pecan Creek Winery’s Estate Chambourcin-Whiskey Barrel Aged wine won Silver, while Cowgirl, a sweet red Chambourcin, took a Bronze and Whisper to Me, a Moscato sweet white, also won a Silver.

At the Finger Lakes International Wine Competition in New York, Rebecca Rose’, a dry rose’, and Marley’s Merlot both finished with Bronzes.

This marks the Winery’s fourth year of competition, but perhaps the best foreshadowing of a possible “Judgement of California,” came at the 2018 San Francisco Chronicle International Wine Competition in December, when Pecan Creek Winery’s Estate Cabernet Sauvignon was pitted against several hundred of the best California Cabernets, and finished with a Bronze.

The Physicist

Born in Springfield, Missouri, Wickizer has always been a high achiever, and at 67 has led an extraordinary life that, no doubt, contributes to Pecan Creek Winery’s success.

His uncle, Dr. Robert J. Moon, was brilliant. He skipped college and began graduate studies at 16 years old and earned his PhD at 19 at the University of Chicago. “That was unheard of. He went on to be one of the senior scientists on the Manhattan Project,” Wickizer explained, referencing the famed research and development project during World War II that produced the first nuclear weapons. “Anyways, my family was all lawyers except for him, and they expected me to be his protégé and become a scientist.”

Wickizer had passed all his courses, qualifying exams, and had even written part of his dissertation before deciding to change course. “I threw it in the trash and told my advisor it wasn’t my calling,” he said.

With his doctoral work in physics, Wickizer designed medical CT and MRI scanners when they were first developed in the 1970s. Interestingly, most of the basic technology for those machines came from that work, and it continues to be the core of today’s machines. “It’s kind of cool knowing that we delivered this life-changing imaging technology,” he said.

Wickizer also did a stint teaching at the University of Missouri School of Medicine and the University of Chicago School of Medicine, teaching physics to radiology residents.

He then started a software company in medical imaging. “We sold it to a big firm in California and moved all our employees out from Missouri. It was like the Beverly Hillbillies,” he said with a laugh.

At 29, in 1980, he married his wife Joan, and two daughters, Laura and Rebecca, followed after. During this time, Wickizer was “bouncing around California.” He added, “I had an apartment in Seoul, and one in Toronto and family in California. You haven’t lived until you fly to Sydney for dinner, stop off in Tokyo for another meeting, then go back to Toronto and then home to California in five days,” he said with a laugh.

The Priest

Around the beginning of the Korean project, Bob sat Joan down for a talk. “It was definitely a ‘Sit down, honey,’ type of conversation,” he recalled.

Wickizer’s father, Wilbur F. Wickizer, had passed away, and while at the funeral Bob encountered many of his friends. “I met several people he had touched. The meaning of one’s life at the end, I’ve decided, is you can either make people rich financially, or make them well off in ways that really count,” he said.

Already active in the Episcopal Church, that experience pushed the physicist to enter Seminary.

Read more about Bob Wickizer’s journey from physicist to vintner in the July issue of Oklahoma Farm & Ranch.

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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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