VIDEO: Students take the Veterinarian’s Oath
Newly admitted CSU students recite the Veterinarian's Oath.
Newly admitted CSU students recite the Veterinarian's Oath.
Dr. Sami Pederson described the dog's recovery as "amazing." He went home with his family two days after the extensive surgery at CSU.
CSU veterinary extension specialist Frank Garry gave an in-depth review of the physiology of brisket disease with numerous lab slides and photos. CSU’s noted expert in the field, Tim Holt, explained some of the idiosyncrasies of PAP testing.
Becoming a healer of animals can be hard work and dealing with different maladies and injuries can take a toll, but for Mary Carlson, the journey of becoming a veterinarian was worth the long hours.
"This particular surgery is fairly new; we've been doing it for almost three years now," Dr. Chris Orton said, adding that it repairs the native valve rather than replacing it. "We've done about 15 dogs. It's a bit on the difficult side."
“It is important that everyone who comes to your barn understands the biosecurity efforts,” says Dr. Josie Traub-Dargatz.
Once a building contractor, Dr. Jon Geller started veterinary school at the age of 41. Now an emergency veterinarian who is board-certified in canine and feline practice, he has started several emergency clinics in Northern Colorado.
Nicole Ehrhart’s mother continually told her she could be anything she wanted when she grew up. “It didn’t occur to me that I would have limits,” said Ehrhart, a veterinary surgeon at Colorado State University.
Each workshop is led by industry experts, including Frank Garry, extension specialist veterinarian at the College of Veterinary Medicine and Biomedical Sciences at Colorado State University.
The case identified in Florida was one of atypical BSE, which means it arose spontaneously. It occurred in a 6-year-old beef cow being raised in Florida, but it was tested at the Colorado State University Veterinary Diagnostics Laboratory “as part of routine surveillance of cattle that are deemed unsuitable for slaughter,” according to the USDA’s statement.