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August 2017 Profile: Fred Rule

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Fred Rule, DVM from Elk City, Okla., treating a horse with colic.

Unwritten Rules of a Veterinarian
By Laci Jones

The phone rings. When Fred Rule, DVM, of Elk City, Okla., answered, the veterinarian of more than 50 years sprung into work-mode. The rancher on the opposite end of the phone had a horse with colic. They began talking about symptoms and scheduling future visits. The veterinarian joked, “I don’t even buy green bananas. I don’t plan that far ahead.”

The spontaneous veterinarian was born in Kansas on Dec. 29, 1939. When he was five years old, the Rule family moved 100 miles west to Ramona, Kan., with a population of 400 people. His father worked in the “implement business” for a John Deere Dealership while his mother stayed home to take care of their five children—Judy, Fred, Janet, Jim and Kim.

An ornery boy, Rule said he always carried a knife and matches. He got a “whooping” on the first day of school in Ramona because he carved his name in the desk and started a fire in the boy’s bathroom, he laughed.

Shortly after, they moved 14 miles to a larger town called Herington, Kan. It was an agricultural- and railroad-based community of 3,000 people, he added. Rule was a smart child, but he never took notes. He was also a gifted athlete particularly in football. After graduating high school, the young athlete enrolled in Kansas State University on a football scholarship. There, the tight end had a “few rude awakenings.”

“When I got up there, I found out that there were a lot of guys who were very fast and very big,” the former football player recalled.

An injury to his left knee sidelined the young athlete, and he focused on earning a bachelor’s degree. The KSU alumnus said “for some reason” he decided to become a veterinarian when he was in eighth grade. Although Rule was raised in town, he was surrounded by farming. It is not that he disliked farming, but he said he always wanted to be a cowboy and work with livestock.

“I always said being a veterinarian was my vocation, but a cowboy is my avocation,” Rule said. “Fortunately, the two have mixed well over the years.”

Rule went to KSU with a former high school classmate named Jack Webb. Webb’s father raised quality rodeo horses, which peaked Rule’s interest saying, “That’s how we got in the rodeo business.”

However, his rodeo days were put on hold while he was in veterinary school at KSU. Kansas State University’s Veterinary School was among the elite in the United States at the time. During his six years in veterinary school, the student was exposed to hands-on learning.

“Kansas State was a very unusual school,” Rule began. “At that time, there was not a veterinarian in town in private practice. It was an unwritten law that they didn’t do that.”

The college provided veterinary service to all the surrounding farms and ranches. This allowed Rule and other veterinary students to practice before entering the field.

“When we got out of vet school, we could go to a private practice and make them money because we knew how to do it,” he added. “We didn’t need [established veterinarians] to show us how to do a lot of things. We didn’t know how to do everything by a long way, but we could do ordinary stuff.”

After receiving his DVM in 1964, the graduate moved to Holdenville, Okla. Rule said Oklahoma was known for their high-quality horses at the time, which is what he wanted to specialize in. He worked under established veterinarian Lewis Styles at his mixed-practice.

After he received his veterinary degree, Rule decided to get back in the rodeo business. He purchased his Pro Rodeo Cowboy Association card in 1966, where he tried his hand as a team roper and steer wrestler. The rodeo cowboy said he mostly “contributed to the pot.”

“I’d win something every now and then,” he laughed. “I truly enjoyed it though.”

Meanwhile, he continued to work under Styles, but there wasn’t enough work in eastern Oklahoma to satisfy the young veterinarian. Rule moved to Frederick, Okla., a few months later to work with Joe Flanigan, DVM, where he found himself in a similar situation.

At the same time, one of his former KSU classmates, Garland Hinkle, was working in Elk City, Okla., in a large practice owned by Bill Lockridge. When Lockridge decided to move to the bluegrass state, Hinkle and another veterinarian took over the practice.

They needed another veterinarian, and Rule moved to western Oklahoma by the fall of 1965. A few years later, another former KSU classmate Gail Anspaugh joined the practice. They eventually bought the other veterinarian’s share of the practice and sold a third of the practice to the third KSU alumni, Anspaugh.

“We probably have been the only three-man practice in the United States who are all classmates who have been together 50 plus years,” the distinguished veterinarian added.

The former classmates later opened a second hospital in Sayre, Okla. Anspaugh specialized in cattle, sheep and pigs, Hinkle focused on both large and small animals and Rule worked with horses 90 percent of the time. They later hired another veterinarian, Jimmy Fochs, DVM, for several years.

The veterinarian said moving to Elk City, Okla., was one of the best decisions he made. He wanted to work with good horses and his practice in western Oklahoma opened many doors for the veterinarian including the Beutlers from Elk City, Okla.

“When I came here, Beutler Brothers Lynn, Elra and Jake were a big rodeo outfit,” he added. “If you count [Rhett Beutler’s son] Jake, I’m on the fifth generation of Beutlers producing veterinary service. The whole Beutler family is pretty good friends of ours.”

Lynn Beutler was a business man who did not refer to him by name, the veterinarian recalled. Rule recalled an incident in the late ‘60s where Beutler had a bronc that was colicing. When he arrived at the Beutler’s, the business man told the veterinarian, “I’ve got a lot of money spent on this horse.”

The veterinarian oiled the bronc, sent him through the stripping chute and tried different methods. The next day, he could see the horse was not improving, which led Rule to believe the horse had “something shutting him off” where he could not pass anything. Beutler asked the veterinarian what his options were, and Rule said there’s nothing he could do except opening him up to see if he could fix it.

“At that time, our general anesthetic wasn’t worth a flip to tell you the truth,” he added. “I run him through a stripping cute, and I knocked a board over on the left side down near his flank. I gave him tranquilizer, cleaned him up, blocked him and cut a hole in his flank right up high.”

The Elk City, Okla., veterinarian found a fecolith, a large, hard fecal material, in his intestine. Rule extracted the fecolith and closed the wound. The horse never missed a meal after that, he added.

“From then on till the day [Beutler] died, I was Dr. Rule,” the veterinarian laughed.

He went to Beutler Brother Rodeos nearly every weekend, where he competed as a steer roper then go back to work. The Elk City, Okla., resident has served as the official veterinarian for the Elk City Rodeo of Champions for more than 40 years.

At the same time, Walter Merrick American Quarter Horse Association Hall of Fame member and horse owner was “in his prime,” Rule explained. Merrick had a ranch at Crawford, Okla., later adding on in Sayre, Okla.

“Of course [Walter Merrick] produced Easy Jet, Jet Smooth and all those horses,” he said. “I had the good fortune to do all the breeding work as well as furnish veterinary service to them. It’s another family that I made pretty good friends with.”

Rule said he had good luck as an equine veterinarian in western Oklahoma. Having Merrick as a client for about 40 years as well as other clients including thoroughbred owner Pete Maxwell allowed him the opportunity to work with the best horses.

“When I came here, this country was full of good horses and good horseman,” Rule added. “I learned more the first couple of years I was here than I did them good.”

Rule said he has always been involved in the community from school boards to state equine organizations. In the early ‘70s, the Oklahoma Horseman Association were instrumental in starting the organization, Prairie Mutual Racing in Oklahoma.

“I remained active in that for years. In fact, I was the president of that for several terms,” he explained. “We were involved in writing the rules of racing and putting together our excellent state-bred program.”

The goal of the organization was to represent all equine breeds. Ultimately, these breeds split off into their own organizations including the American Quarter Horse Association and the Thoroughbred Racing Association of Oklahoma, which Rule was on the board for.

After the divorce from his first wife, the Kansas native thought he would not marry again. In the late ‘80s, World Champion steer wrestler, C.R. Boucher invited Rule and fellow friend Joe Phillips to visit in remote Montana.

“Up in that country there were big ranches where they drag calves,” he said. “It was kind of a fun deal.”

Rule said they made the trip in the fall where it was -40 degrees Fahrenheit one morning. When he got down to the pen, a person who was bundled-up except for their eyes approached the cowboys.

“I couldn’t tell whether it was a male or female,” he explained. “They were just so bundled up and wanted to know if we wanted some coffee and yeah, we sure would take some. It was the first time I drank coffee with peppermint schnapps in it at 9 o’clock in the morning.”

That bundled-up person happened to be Marlene Newman, who was raised on a large, remote ranch in east-central Montana. She later moved south to the Sooner State in 1990 and married the veterinarian the following year. They have five kids from previous marriages—Justin, Toby, Jeff, Julie and Jacquae.

In 2014, the PRCA Gold Card carrying member was named the Zoetis PRCA Veterinarian of the Year. He was nominated for this prestigious award by former NFR qualifier Larry Dawson and stock contractor Bennie Beutler. With more than 50 years spent as a veterinarian, Rule has seen many changes in the veterinary field including technology and the male to female ratio.

“I didn’t get to see the best of it, technology-wise, because now the equine world has access to the same things that the human world has,” Rule said.

The male to female veterinarian ratio has changed since Rule first started practicing. In an industry that was once dominated by males, today female veterinarians outnumber male veterinarians three to one, he explained.

Rule also said the environment in which veterinarians practice has changed as far as the law. The distinguished veterinarian said they did not worry about liability, but he said that is changing.

“We just recently, a little over a year ago, because of health issues amongst my partners and myself, shut our hospitals down,” he explained.

Rule still does cool semen breeding with partner Jose Acosta, who worked for Merrick for 22 years. The honored veterinarian said he still enjoys practicing veterinary medicine. He was going to quit practicing, but his clients and friends “won’t let me.” Rule said the area needs an equine veterinarian, and he will continue to fill that role.

This article originally appeared in the August 2017 issue of Oklahoma Farm & Ranch. 

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Country Lifestyle

Creamy Italian Ditalini Soup

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By Lacey Vilhauer | Lacey’s Pantry

Total Time: 45 minutes

Servings: 6

Ingredients:

1 lb. Italian sausage

1 Tbsp olive oil

1 small onion, diced

3 garlic cloves, minced

2 medium carrots, chopped

2 celery stalks, chopped

4 cups chicken broth

1 cup Ditalini pasta

½ tsp dried oregano

½ tsp dried basil

½ cup heavy cream

½ cup parmesan cheese, grated

2 cups fresh spinach, chopped

salt and pepper

Instructions:

In a large pot or Dutch oven, heat oil over medium heat and cooked sausage until brown. Remove sausage from pan and set aside. Add onion, garlic, carrots and chopped celery. Saute until softened—about 5-10 minutes. Pour chicken broth and spices over cooked vegetables and bring to a boil. Add Ditalini pasta and cook for about 8 minutes or until tender, but firm.

Lower the heat to medium and add sausage, cream and parmesan to soup mixture. Simmer for 5 minutes, allowing soup to thicken slightly. Stir in fresh spinach and let it wilt. Season with salt and pepper and serve immediately. 

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From Garden Novice to Pickle Pro

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Dealing with a Very Abundant Harvest

When I first decided to start a small garden, it was more of a whimsical experiment than a serious endeavor. I had seen countless posts on social media of people proudly showing off their homegrown vegetables, and I thought, “Why not give it a try?” Armed with enthusiasm and a bit of research, I planted a variety of vegetables, including a few pickling cucumber plants. Little did I know that these cucumbers would thrive beyond my wildest expectations.

As the weeks passed, my garden became a green haven. Every morning, I would step outside with a cup of coffee, marveling at the progress of my plants. The cucumbers, in particular, seemed to have taken on a life of their own. Before I knew it, I was harvesting cucumbers by the basketful. While it was thrilling to see the fruits of my labor, I quickly realized that I needed a plan for this overabundance.

My first thought, naturally, was to make pickles. I had always loved the tangy crunch of a good dill pickle, and now I had the perfect opportunity to create my own. I started with classic dill pickles, using a simple brine of vinegar, water, salt, and fresh dill. The process was surprisingly straightforward, and the result was jars of delicious pickles that I could enjoy for months to come.

But why stop at dill pickles? I soon found myself experimenting with different flavors. Bread and butter pickles, with their sweet and tangy profile, became a household favorite. For a bit of a kick, I added chili flakes to some batches, creating spicy pickles that were perfect for snacking.

Expanding My Culinary Horizons

With so many cucumbers at my disposal, I began exploring other culinary possibilities. I discovered that chopped cucumbers make an excellent base for a pickled relish, which is fantastic on hot dogs and burgers. Another hit was pickled cucumbers and onions—a delightful combination that added a burst of flavor to sandwiches and salads.

Not all my cucumber creations were pickled. I fell in love with cucumber salad, a refreshing dish that quickly became a staple in our summer meals. A simple mix of cucumbers, vinegar, sugar, and dill made for a light and tasty side dish. I also experimented with an Asian-inspired version, using rice vinegar, sesame oil, and soy sauce for a tangy twist.

In my quest to use up every last cucumber, I ventured into making cucumber agua fresca. This refreshing drink, blended with water, lime juice, and a touch of sugar, was a hit with my family and friends. It was the perfect way to stay hydrated on hot summer days.

Sharing the Bounty

With so many cucumber creations, I found joy in sharing my bounty with friends and family. I prepared decorative jars of pickles as gifts. It was heartwarming to see how my small garden project had blossomed into something that could bring happiness to others.

Interestingly, my cucumbers found uses beyond the kitchen as well. I discovered that cucumbers make excellent ingredients for homemade face masks. Their cooling properties were soothing and refreshing, adding a touch of spa luxury to my skincare routine.

Starting my garden was one of the best decisions I ever made. What began as a social media-inspired experiment turned into a journey of growth, both in my garden and in my culinary skills. The abundance of cucumbers challenged me to be creative and resourceful, resulting in a variety of delicious and useful products.

For anyone considering starting a garden, I say go for it. The rewards are plentiful, and you never know—you might just find yourself with an overabundance of something wonderful, just like I did. And when that happens, embrace it. Experiment, share, and most importantly, enjoy every moment of your gardening adventure.

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Parmesan Crusted Zucchini Fries

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By Lacey Vilhauer | Lacey’s Pantry

Servings: 4-6

Total time: 30-40 minutes

Ingredients:

6-8 large to medium sized zucchini

1 cup of panko bread crumbs

1 cup of parmesan cheese, grated

1 tsp kosher salt

½ tsp black pepper

2 tsp dry parsley

1 tsp dry oregano

1 tsp dry basil

½ tsp garlic powder

¼ cup mayonnaise

2 Tbsp olive oil

Cooking spray

Instructions:

Preheat oven or air fryer to 375 degrees Fahrenheit.

If using an oven, move the oven rack to the top of the oven for browning purposes. Line a sheet tray with foil and place a cooking rack on top to allow the moisture from the zucchini to drain off while cooking. Spray the rack with cooking spray.

Trim the ends of the zucchini and cut each squash in half lengthwise, and slice each length into french-fry sized wedges. Cut all of the fries in and set aside.

In a large bowl, mix panko, parmesan and spices together. Mix mayonnaise and olive oil in a separate bowl. Lay out the zucchini pieces on a sheet pan or cutting board and use a pastry brush to coat the pieces with the mayonnaise mixtures.

Next, pick up each zucchini piece and hold them over the panko mixture bowl; use your other hand to sprinkle the breading mixture over the zucchini piece, allowing the breading to stick to the mayonnaise coating. Set each zucchini fry on the cooking tray, or in your air fryer, cut side up. When all the zucchini is breaded, place in oven or air fryer and bake for 15 minutes, then rotate the pan and bake another 15 minutes until browned. If using an air fryer, cook for 15 minutes and check for doneness. You may needed work in batches to cook all the fries in a single layer they do not stick to each other. Remove from oven or air fryer and serve with ranch dressing.

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