MEET WAYLEN! TeamMember Spotlight
at Surface Creek has been really supportive in showing him the ropes.
We couldn’t be happier to introduce you to our newest veterinary technician, Waylen Dorscher.
lients Spreading the Word Thanks so much to these clients who referred new patients to us the past two months: After bringing his cows in for a checkup last year, Waylen saw what a great place Surface Creek is for pets and people. When he noticed we were looking for an extra hand, he knew that being part of the Surface Creek team was the perfect opportunity for him. He’s already shadowed Dr. Susie for some goat ultrasounds (they made a visit to check on Waylen’s goats) and says it’s been really great to learn from such a skilled vet. Waylen says the whole team Waylen grew up showing livestock at our local fairs. A self-described cattle person, he entered his first cattle show at age 11 and has been showing ever since. Last year, he made the jump to raising livestock in addition to showing them. He now has cattle, sheep, and goats under his care.
Waylen’s favorite part of the job so far has been meeting and getting to know people’s pets. He’s grateful for the hands- on experience he’s been able to take advantage of and loves helping the team tend to patients. Since graduating from school, Waylen has been so excited to learn from experienced folks like Dr. Susie and Dr. Jeff so he can continue to grow his skills. He’s particularly interested in genetics and learning more about how technology can improve animal care and showmanship.
He’s happy to be part of the community and especially happy to be at Surface Creek Vet Center, so make sure to say hi the next time you’re in the clinic.
Waylen was born and raised in Grand Junction but recently made the move to Cedaredge.
This recipe from Momofuku Milk Bar chef and “Master Chef” judge Christina Tosi makes great use of those extra Halloween goodies. It’s a quick and easy way to both elevate and get rid of unwanted leftovers. Leftover Candy Snack Mix
Jacinda & Peter Markawitch
Inspired by Food & Wine Magazine
Rebecca & Matt Drbohlav
1/3 cup dry milk powder
2 cups mini pretzels, coarsely broken
6 tbsp unsalted butter, melted
1/4 cup light brown sugar
12 oz mini candy bars, such as Snickers, chopped into 1/2-inch pieces
2 tbsp granulated sugar
1. Heat oven to 275 F. 2. In a large mixing bowl, fold together pretzels, sugars, milk powder, and butter. 3. Spread mixture on a baking sheet lined with parchment paper and bake for 20 minutes. 4. Let cool for at least 30 minutes and mix in candy bar pieces before serving.
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