Foot in Mouth Disease

"Draw Bridge" 

Submitted by Connor White, Texas A&M University 

Experiences

Valley Veterinary Clinic in Seymour, Wisconsin

Submitted by Helena Trevor, Virginia-Maryland CVM 

Experiences

SAVMA Symposium 

Being a UK national representing the Royal Veterinary College (RVC) SAVMA chapter as President at this year’s SAVMA Symposium in Raleigh has, without exaggeration, been the highlight of my veterinary education so far, and that includes meeting Princess Anne on campus the week after!

Heading into Symposium as a UK student with some heavy jetlag, I’ll admit I felt slightly like I’d gate-crashed someone else’s event. Being British in a predominantly American community comes with moments of quiet confusion (mainly me nodding enthusiastically while mentally translating terminology). There’s also a persistent sense of imposter syndrome, as if at any moment someone might question why I was there in the first place. Fortunately, that never happened. Instead, I found a community that was welcoming, encouraging, and, crucially, just as loud and enthusiastic about veterinary medicine as I am. The people I met throughout the weekend didn’t just remind me why I chose this profession; they reinforced how lucky we are to be part of a field filled with individuals who care deeply, not only about animals, but about each other.

One of the standout moments was visiting the North Carolina Zoo and touring the veterinary hospital. It was one of those experiences where you try to maintain a level of professionalism, but internally you are absolutely losing your mind at how incredible everything is. Seeing the integration of clinical work, conservation, and education in action was genuinely inspiring—and a reminder of the kind of veterinarian I hope to become (ideally one who remains composed in exciting situations, though I make no promises). 

Outside of academics, a huge part of my identity has always been sport, particularly field hockey. It’s been something that grounded me and gave me a sense of belonging throughout school and into university. Unfortunately, due to injury, I’ve had to step away from that part of my life during vet school, which, if I’m honest, was something I struggled with more than I expected. Losing that outlet and team environment left a noticeable gap in my experience and, at times, made the already intense nature of veterinary training feel even more isolating. 

What I didn’t expect was to find that same sense of connection and belonging through SAVMA. Symposium, in particular, introduced me to people who brought back that feeling of being part of something bigger than myself, just in a different context. The friendships I formed, the conversations I had, and the shared enthusiasm for the profession all helped fill a space I hadn’t quite known how to replace.

More than anything, this experience has shaped me not only into a better future veterinarian, but also into a more confident and open version of myself. It turns out that being “the British one” is less of a disadvantage and more of a conversation starter…who knew? Representing RVC on an international stage has shown me that I do belong in this profession, even if I pronounce things differently and bring a slightly louder energy than expected.

All in all, Symposium didn’t just meet expectations, it completely exceeded them. It has been an unforgettable experience, and without a doubt, the highlight of my veterinary journey so far.

 Submitted by Evie Lloyd-Tunstall, Royal Veterinary College

TVG Kitchen

Taco Soup

When I am running short on time and need a filling dinner that will cook up within 15 minutes I turn to a comforting childhood classic- Taco Soup. This was such a favorite in my childhood that my brother and I would ask for it for our birthday dinner growing up. 

Servings: 7-8 with 1.5 cups per serving

Ingredients:

• 1 tbs olive oil

• 1 lb. Ground beef (can be substituted with ground turkey)

• ½ a yellow or white onion- diced

• 2 15 oz cans sweet corn 

• 2  15 oz cans ranch style beans

  1. Black or pinto beans are good substitutes

• 1-2 10 oz cans rotel tomatoes 

  1. Use 2 cans if you want a spicy soup

• 1 1.25oz packet taco seasoning

• 1 1oz ranch salad dressing & seasoning mix packet

• Tortilla chips (optional-for serving)

• Cheese (optional- for serving)

• Sour cream (optional- for serving)

Directions: 

1. In a large pot add olive oil and bring to medium heat. Add ground beef and diced onion. Cook until ground beef is brown, and onion is translucent. Remove excess fat in pot if pooling.

2. Add taco seasoning packet and ranch packet and stir to combine. 

3. Add canned corn, rotel tomatoes and beans including all liquid in the cans. Stir. 

4. Bring heat to medium-high and bring to a simmer. Let simmer for at least 5 minutes. Can be left to simmer for up to 2 hours. 

5. Serve warm. Add toppings as wanted. Our family’s favorites included crushed tortilla chips, cheddar cheese and sour cream. 

6. To store:

   1. Refrigerate for up to 5 days

   2. Freeze for up to 3 months

7. Reheating: 

   1. Stovetop: add to small pot over medium-high and add a splash of water. Stir occasionally until simmering

   2. Microwave: Put soup in microwave-safe bowl, cover loosely and heat in 1-minute intervals stirring in between.

Submitted by Elizabeth Bono, Texas A&M University 

Caption Contest

"When you realize its only Tuesday."

 

Caption submitted Advika Thandoni, University of Pennsylvania 

Image submitted by Dana Kusch, Oklahoma State University