Connect with us

Country Lifestyle

July 2017 Profile: J.W. Hart

Published

on

Riding Bulls to Raising Kids
By Laci Jones

With a career as a professional bull rider that spanned more than 15 years, J.W. Hart was the 1994 Professional Bull Riders Rookie of the Year, 2002 PBR World Champion and later started the J.W. Hart Challenge that takes place each year in Decatur, Texas. However, these days Hart enjoys spending time with his family and raising cattle on the 240-acre ranch in Overbrook, Okla.

“J.W.’s bull riding career is one thing, our marriage is one thing and our kids are one thing, but the connector has been God,” said J.W. Hart’s wife, LeAnn Hart.

The bull rider was born in Marietta, Okla., in March 1975, with rodeo in his veins. His father rode bulls before Hart was born and shortly after. His mother barrel raced, later becoming a secretary.

Hart tried his hand at calf-roping, barrel racing and goat tying in junior rodeos, but he found his passion in bull riding. Both Hart and his little brother learned how to bull ride from their father from the first time they got on calves.

“My mom and dad would say when I was a kid, ‘I swear to God if somebody broke that kid’s head open it’d be nothing but bucking bulls coming out of there,’” he laughed.

Hart was an athlete in the arena as well as on the field. The football coach later told Hart he needed to choose between the two sports. After choosing rodeo as his primary sport, Hart continued to hone his skill as a bull rider.

He idolized bull riders including Donnie Gaye and Lane Frost. In 1986, the young bull rider had the opportunity to practice with Frost, who became the National Finals Rodeo World Champion Bull Rider the following year.

“It was pretty cool to practice the same day that Lane Frost was,” Hart recalled. “He was my hero. I looked up to him as an idol. You didn’t know what he would grow into, even after his death. He’s just bigger than life.”

Frost had an impact on the 11-year-old, giving him occasional advice and sending him hand-me-down shirts. The shirts were given away, and Hart said he would give anything to have those shirts back.

“What I remember most is the fact, that when I broke it down in later years, [Lane Frost] was telling me really the same thing that my daddy was telling me that I didn’t believe,” he added. “But when your hero, or your idol, tells you, well, then, it’s just the gospel.”

Hart knew at a young age he wanted to compete professionally. The PBR was not formed at the time, so he dreamed of being of competing in the National Finals Rodeo and become a world champion bull rider.

“I did know from a really, really young age that what I wanted to be is a bull rider,” he added. “I never had dreams or aspirations to be an astronaut, or a doctor, or a scientist.”

He was too young to remember the first time he rode a bull, but the first time he rode a full-grown bull was memorable for Hart. The 12-year-old bull rider had teeth shoved underneath his eye socket and broke his upper jaw. However, he was resilient and kept improving as a bull rider.

By the time he was 18 years old, he was making a name for himself. When the PBR first formed, the qualifying system used today did not exist. Instead, the best in the world as well as new riders were invited, including Hart.

“They didn’t have to chase me very far,” Hart joked. “All they had to do is look out the window, and I was standing there. That’s how I got my start. I got an invite, made the list a few times right off and they let me keep coming back.”

One of his first rodeos in the PBR was in the old Texas Stadium. He was an alternate who found out he was going to compete the week before. Hart met the buzzer when he rode Voodoo in the first round, attributing the successful ride to the muddy arena.

“Nobody ever really rode that bull ever, and I rode him in the mud,” Hart explained. “Probably the mud is why I rode him. He didn’t have quite the day he was capable of.”

The former professional bull rider said the rides throughout his career have become a blur, but one of his more memorable rides was at the second PBR World Finals in 1995 when he rode a bull named Erkel.

“I remember that one really well,” he explained. “It probably wasn’t my best ride ever. I know it wasn’t the highest score ride ever because it was only 89 points, but it was probably one of my favorite rides.”

He said it was one of his favorites because he discussed the upcoming ride with friend, Cody Lambert. When Hart asked Lambert what he thought would be a good way to ride Erkel, he replied, “When the gate opens, just start spurring.”

When the gate opened in 1995, Hart immediately started spurring. Looking back, Hart said he rode him that way to say to Lambert, “You told me what to do; I can do it.”

Another memorable ride occurred two years later at the Calgary Stampede, where he rode Kodiak. Again, Hart said it was not his highest scoring ride, but only one other bull rider had ever ridden him.

“One of the greatest bull riders of all time, Troy Dunn, was the only guy at the time to ever make the whistle on that bull. I think that was one of my best rides, not just because it was for the $50,000 bonus that day. It was at my favorite rodeo of all time, and we’d all just come together. That was one of the most memorable moments.”

Toward the end of his career as a bull rider, Hart was presented the opportunity to get into broadcast. After he was finished riding for the day, the network was looking for a different perspective from one of the riders, he explained. The bull rider filled in and talked with the commentators about his views on the championship round. The following year, he was offered a job as a broadcaster for PBR.

“I had enough common sense about me to know that my career was in the later years,” he added. “I wasn’t feeling good anymore, and my body was starting to not react the way I needed it to.

“Not that I probably couldn’t have went another year and fought through it, but I thought if I went on trying that I might miss the window of my next career, next opportunity. I was starting a family, and had somebody else to think about besides myself, so it was kind of a natural progression to do something different.”

More than 10 years after his slight career change, Hart is still broadcasting along with other former bull riders including Justin McBride and Ty Murray. Being a former bull rider and a broadcaster, Hart said bull riding has evolved in three major aspects including the bulls.

“The best bull then rivals the best bull today, there’s no doubt,” he began. “The very best ones don’t get no better. From middle of the road to the bottom, we got on the best bulls in the world then. But they’re nothing, absolutely nothing compared to the bulls that are going today.”

The second major change he has seen is the award money. Hart won $102,000 in his rookie year in 1994, which was a considerable amount at the time, he added. The 2016 PBR World Champion, Cooper Davis, won nearly $1.5 million.

Finally, Hart said bull riding is more mainstream than in ‘90s. Hart said bull riding was once considered a niche sport, almost a sideshow to other sports.

“Now, our guys are on the covers of Men’s Sports Fitness, on the front of the New York Times, and we’re getting on national television, and not just the CMT or TNN back when we had to pay for the time. We’re on CBS Sports and CBS on a weekly basis,” he explained.

Hart also decided to focus on his bucking bull program he started in 1995. He started the program toward the beginning of his career because he knew his career as a bull rider would not last forever, but he wanted to still be involved in the industry. Today, he has 55 head of cows that will be bred this year along with approximately 60 head of bulls. All cattle at the ranch are for sale, he added.

“Our cows make bucking bulls for bull ridings,” he stated. “We take care of cows that make calves to go to bull ridings. When we work cattle, we’re working bucking bulls.”

In January of 2015, he began preparing to make a comeback in the arena for Unfinished Business, where eight former PBR bull riders came out of retirement to compete in Decatur, Texas.

“I wanted to make a point because my son had been asking me, ‘Dad, I want to see you ride a bull,’” he explained. “I told him, ‘I don’t ride bulls no more.’ I showed him [videos] on YouTube, and he didn’t think that was fit. He wanted to see me ride a bull.”

Hart was planning on getting on a bull in the practice bull so his son Wacey could see him, when he got an offer for Unfinished Business. He said it was an opportunity to “kill two birds with one stone.” Wacey could see him ride while also making his last stand as a bull rider.

“I figured if I was going to do it, it was time to show my son that if you want to do something, you’ve got to put out the effort,” he added.

To set an example for his children, Hart trained for four months with a personal trainer and was on a strict diet. He said he was in the best physical shape of his career when he and Chris Shivers won Unfinished Business, splitting the $160,000 payout.

When asked if Wacey was satisfied with seeing him ride, Hart replied, “I think so. He better be because I ain’t doing it again.”

Hart’s wife, LeAnn supported him throughout his career as a bull rider, broadcaster and ranch owner. He first met his wife of nearly 12 years through mutual friends, each dating different people. LeAnn joked that her first thought of Hart was “he was a butt.”

“We were very competitive,” LeAnn added. “We had a crawfish eating contest, and I beat him. He’ll say it different, but I did.”

They did not cross paths for a couple of years until a bull riding in Tampa, Florida, Hart explained. The two started dating and were married in 2005. The Harts started trying to have kids soon after, but were unable to carry a baby to full-term.

“We have 11 babies in heaven,” LeAnn explained. “So, we got a little football team up there.”

They prayed over their options and explored adoption. In 2008, they were chosen to be parents and Wacey Hart was born in March 2009. A year later, Makayla Hart was born and the Harts adopted her.

Two years ago in September, the Harts got a call about a two-year-old local baby who needed a home. It took nine months to finalize the adoption of Elsie Hart. The Harts have been able to keep an open adoption with each of the parents they have adopted from.

They have also been foster parents for the last eight years, recently taking a break. A year ago, they took in a local teenage boy. LeAnn said they have not adopted him and he is not a foster child, but instead a local boy who needed a family.

As for the future, Hart joked that he would like to “make a gazillion dollars, retire and do what I want every day.” In reality, the former professional bull rider said he lives the life he has always dreamed. The Harts said God has blessed them with healthy kids, a beautiful home on the ranch and cattle.

“I’d like to say that next week I might change my mind and want to start surfing, but I don’t see that happening,” he added. “It’s bull riding. It’s always been bull riding.”

This article was originally published in the July 2017 issue of OKFR!

Save

Save

Save

Country Lifestyle

Creamy Italian Ditalini Soup

Published

on

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. 

Continue Reading

Country Lifestyle

From Garden Novice to Pickle Pro

Published

on

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.

Continue Reading

Country Lifestyle

Parmesan Crusted Zucchini Fries

Published

on

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.

Continue Reading
Ad
Ad
Ad

Trending