Pigs, Castles, and Pickled Herring: My Summer in Europe

Josh Duff

North Carolina State University

College of Veterinary Medicine

Class of 2014

I could have gone to Iowa. I could have stayed in North Carolina. I could have worked with a pharmaceutical company, a feed company, a large integrated company or even a private practitioner. But I wanted something foreign, something exotic. So, I went to Denmark in search of those things. What I found was a country full of pigs, castles, and pickled herring. To be exact, I found 25 million pigs (5 for every Dane), a country that exports the largest volume of pork in the E.U., inspiration for Shakespeare, and delicious local cuisine.

My stay in Denmark was hosted by three different families. I can think of no better way to see a foreign country. I was introduced to various traditions: on Midsummer's Eve, we built a bonfire, a witch made from sticks, and our flames sent her spirit to Germany. I ate traditional meals of fried eel, fresh rye bread, hornfisk (a garfish with green bones), liver postej (a spreadable liver sausage) and pickled herring. I toured Kronborg, a castle outside of Copenhagen that served as inspiration for Shakespeare's Hamlet. I visited the tourist trap that is “the Little Mermaid,” and I felt the cold waters of the North and the Baltic Seas.

In Denmark, I spent time with more than a dozen vets employed in various settings. I gained experience with the Danish Agriculture and Food Council, Odder Vet clinic and Hyo Vet (both are private swine practices), and LVK (a farmer owned veterinary co-op that employs 43 vets specializing in swine, cattle, and mink). I familiarized myself with the Danish Specific Pathogen Free (SPF) system and the regulations that control this system. I visited the University of Copenhagen Veterinary School and attended their two day party called Smediefest (originally held in the blacksmith's quarters). I was even lucky enough to be in attendance at the 6th International Conference on Emerging and Re-emerging Pig Diseases in Barcelona, Spain. While the majority of my time abroad concentrated on pig production, I was fortunate enough to also spend time with a mink vet and a dairy vet. I toured an organic dairy goat farm and thoroughly enjoyed sampling their product. I met with experts on shoulder ulcers in sows, Salmonella in finishing pigs, swine parasites, and lameness in dairy cattle. Most importantly, I built an international network of friends and colleagues that I hope to reconnect with in the future.

My trip to Denmark was an experience I will never forget. As a veterinary student, you have been given an opportunity others can only dream of. Cherish this opportunity and make the best of the time you have in school. No one says you can't vacation in Europe for seven weeks, and also gain quality veterinary experience. I hope that my experience encourages you to think outside of the box when planning your next summer. Wherever your travels may carry you, best of luck.

Skøl (Danish for cheers).