Thanks to Better Nutrition and Modern Medicine, Our Pets Are Living Longer Than Ever. Veterinary Surgeon, Dr. Scott Anderson, Shares His Tips On Caring For Our Older Pets!
A graduate of the Virginia-Maryland Regional College of Veterinary Medicine, he completed his internship and surgical residency with our surgical department. He successfully completed the ACVS exam to become a Diplomate (Board Certified Surgeon) of the American College of Veterinary Surgeons (ACVS) in 1992.
He followed that by successfully becoming a Diplomate of the American Board of Veterinary Practitioners in 1994 and becoming a Diplomate of the American College of Veterinary Emergency & Critical Care in 1996.
He is currently the only veterinarian in the United States credentialed in all 3 of these specialties. He has published numerous articles in journals, as well as lectured at local, national, and international conferences. Currently, he is serving his fourth term as president of the Westside chapter of the Southern California Veterinary Medical Association. His professional interests include orthopedic, neurologic, and oncologic surgery.
Dr. Anderson is a surgeon at ASEC - the Animal Surgical & Emergency Center. It's one of the largest referral and specialty hospitals in the country, offers board-certified specialists in critical care, surgery, oncology, radiology, cardiology, and internal medicine. In business for over 30 years, they provide advanced equipment and technology, cutting-edge 24-hour emergency care, and a level of expertise that is unparalleled. Their team approach and their commitment to providing the highest level of care in partnership with a patient’s primary care veterinarian, make ASEC the premier choice for surgical, medical and emergency care in Los Angeles.
For more information on ASEC, go to www.asecvets.com
What's Cookin' Today Hour TWO:
What's It Like to Climb the Tallest Mountain in Africa? Our Very Own Steve Evans, "Steve, The Movie Guy" on the What's Cookin Show, Did Just That and He's Telling Us All About It!
Training - I started training months before the actual trip by hiking for hours with a 40 lb pack in the Santa Monica Mountains and listening to audiobooks on my i-Pod. Regardless of how hard you train, there is always a nagging thought in the back of your mind that you're not training hard enough. I guess I did it right. I made it.
Guides - It's very important to hire the right guide. I went with RMI, Rainier Mountaineering Inc, a legendary guide service out of the Northwest. Our actual guide was Mark Tucker, the first guy from SoCal to climb Mt. Everest and a real pro at this sort of thing. He also had some great stories to tell.
The Route - We took the Machame route which means we were on the mountain for 7 days. It's known as the Whiskey Route "because the views are so intoxicating" according to the brochure. It was beautiful.
The Summit - We reached the summit at 6:15 AM just as the sun was rising over Africa. It was cold, windy, oxygen deprived and absolutely incredible.
The Safari - After the climb we spent 4 days on Safari visiting some of the greatest game preserves in Africa. We saw herds of elephants, zebras, giraffes, lions, leopards, baboons and more. We were up close and personal with the wildest of the wild.
We're Off To San Luis Obispo to Visit With Steve Dooley & Take a Tour of His Winery, Stephen Ross Winery!
In the summer of 1994, Steve Dooley established a small wine production company based in San Luis Obispo, California. After completing seven vintages (1987 through 1993) as President and Winemaker for the highly esteemed Edna Valley Vineyard in California's Central Coast, Dooley made the transition from President/Winemaker to Owner/Winemaker and now produces wines under his label "Stephen Ross".
A U.C. Davis graduate with winemaking ex- perience at Louis Martini Winery in the Napa Valley, and the Edna Valley Vineyard, Steve Dooley also served winemaking stints in both South Africa and Australia.
For Dooley, winemaking has turned out to be a passport to adventure. From his boyhood home in the Minnesota River Valley - also known as the "Valley of the Jolly Green Giant" (where he packed corn in cans as a teenager) - to California, Dooley's career path has taken him to far-flung locations in the Australian outback and the South African Cape. Experiences and insights reaped along the way have played a significant part in shaping his personal winemaking style.