Health and Wellness
A horse and its carriage…telltale signs for chiropractic care
By Dr. Bruce IndekWhile horse owners typically have a special bond with their animals, even the most intuitive and conscientious can overlook the signs of a common interference of the spine known as Vertebral Subluxation Complex or VSC.
Before we get into the symptoms of VSC and treatment measures, it should be noted that animals’ spines act the same way as humans’ – vertebrae move in many different directions similar to a hinge and when one or more of these hinged movements gets stuck, the process of VSC begins. Muscles and ligaments tighten and the nerves that exit between the vertebrae can in effect become short-circuited, causing a loss of muscle function, a decrease in normal activity and the horse’s diminished health.
The cause of VSC is many and varied, from poor saddle fit, hoof issues and bad tack to rider VSC – that’s right, a rider with subluxation issues will not be able to function at 100% of their innate abilities and can compromise a horse’s health.
Symptoms of VSC in a horse are fairly wide ranging.
Obvious issues with the right or left lead may be an indication of VSC, as is a horse that becomes girthy when its saddle is tightened. If a horse exhibits twitching or muscle spasms when groomed or is constantly distributing its weight by shuffling left to right legs, VSC could be the problem.
Also, if the horse suddenly or over a short period of time becomes “heavy on your hand” VSC could be the culprit – or if when jumping the animal hesitates or doesn’t jump as high as normal.
Other tell-tale signs may include tender back muscles, lameness, pinning of the ears, leg dragging, difficulty collecting, cinch sensitivity, exhibited discomfort when saddled and abnormal sweat pattern. Any or a combination of these signs should prompt a call to an animal chiropractor who in turn will consult with your veterinarian about treatment. It’s important to note that chiropractic care is not a substitute for vet care, but rather integrative.
A chiropractor will evaluate the horse and if VSC is evident will provide treatment in the form of chiropractic adjustments to help unlock the spinal interference and improve normal nerve function and subsequently improve the animal’s health. Neither restraints nor sedation is necessary during adjustment; the horse is on a lead line while the adjustment takes place and will experience a relaxed feeling of pressure relief very much like a massage.
Chiropractic treatment of VSC includes stretching and exercise to loosen muscles, followed by specific adjustments to alleviate the muscle dysfunction.
Cavaletti work – basically using a long pole of eight or more feet attached to an X to allow training over three heights – can be incorporated into VSC treatment, helping to develop and improve strength and balance. In addition to helping to treat VSC, horses can benefit through cavaletti as it can help to build muscle fitness, improve stretch in the topline and enhance stride length.
Walking a horse backwards on an incline is another form of therapy for VSC. When a horse backs up, it must engage its hind quarters and butt cup its pelvis – this opens up the spine and improves flexion in the animal’s rear.
A word to the wise – in the early stages of VSC there may be no or very slight symptoms, so even the most subtle change in a horse’s appearance, stance or performance deserves an animal chiropractic checkup to determine if this unpleasant spinal interference is present.
No lame excuses
Horse owners know that VSC is not the only issue that can cause movement problems. When their animal starts to limp, attention must be paid. From an obvious injury to a minor cause, there are many reasons why a horse can become lame, but with a few basic evaluation mechanisms in place the proper treatment can be provided sooner rather than later.
There are many causes and depending on the issue – from joint, or shoe to muscle problems – treatment can be provided by a veterinarian, chiropractor, Ferrier, massage therapist or a combination.
The potential cause of lameness can be determined by evaluating the horse when walking, trotting and cantering. Have your horse walk away and towards you as well as trot and canter in circles while on a lunge line to assess the situation.
If a horse’s lameness is due to muscle problems, it will be more apparent when he walks. When lameness is evident when trotting, chances are that joint based issues are involved. A chiropractor or veterinarian can do flexion tests at various areas of the front and rear limbs to determine if leg issues are involved, as well.
Often, lameness begins in the rear of a horse and no wonder – the animal’s power projects from the rear. In particular, dressage horses that execute advanced movements can show evidence of tightness and tension in the area behind the saddle as a way to compensate for stresses in the hocks and fetlocks, including shortening of the gait.
Lameness issues that should be evaluated and treated by a veterinarian and/or Ferrier include hoof abscess, osteoarthritis of the coffin joint (ringbone), tendonitis and navicular syndrome, which in layman’s terms in intermittent lameness caused by overwork. And consider it an emergency situation if a horse seems stiff in the forelegs or is leaning on his heels in a “rocking horse” stance. It may be founder and should be addressed immediately.
If determined an issue best treated by a chiropractor, then adjustments, massage, stretching and strengthening exercises will be the course of action. Chiropractors, who treat both humans and animals, can also determine if a horse’s lameness is as a result of the rider. Quite often, the rider is out of balance and may need adjustment, causing the horse to experience imbalance.
Saddle dos and don’ts
An ill-fitting saddle can also be the cause of numerous problems, including VSC. While they can certainly be ornamental, it’s all about the fit, not the appearance when it comes to selecting a saddle for your horse.
In fact, the worse way to purchase a saddle is through the Internet; you have to fit the saddle to the horse, not the horse to the saddle. Proper fit has everything to do with the horse’s breed, size and the kind of riding you do.
Regardless of the type needed, the most important aspect to choosing a saddle is taking the proper measurements for best fit. And this is key – the saddle must fit the horse before it fits the rider.
Press your hand in the middle of the saddle and slide your other hand underneath the panels; there should be equal pressure from front to back. You should be able to place three fingers width on the gullet of the saddle to be sure it doesn’t pinch the horse’s spine. Good clearance is mandatory between the horse’s elbow and the girth to guarantee against pinching. Also, the saddle should maintain solid pressure near the withers – it shouldn’t be too long or extend too far up on the withers or jamming and those dreaded white hairs will appear.
A fairly easy and dependable way to ensure fit is to place a white sheet or blanket as a pad on the horse’s back, then put the saddle you’re considering purchasing, minus its pad. Pull the cinch around the horse under the belly and tighten, checking all areas of the saddle to be sure it’s not too tight or pinching the animal.
Ride for 20 minutes, then take the sheet off and place a second sheet on the horse with the pad and saddle on top of sheet and ride for another 20 minutes. Compare wear and dirt patterns on the two sheets; if they are different it may be the saddle or pad doesn’t fit properly.
If a saddle doesn’t fit properly, additional padding is sort of like putting more socks on when your shoes don’t fit – it only makes matters worse. And gel pads are not a good idea; they can create pressure points on the animal’s back.
Once you’re confident that the saddle fits the horse, take the personal comfort test, otherwise you could be in for a bumpy ride. Make sure the saddle seat is the proper width and depth for you – saddle shops typically have height and weight charts that can lead the rider to the correct saddle measurement and some saddle makers use computerized pressure pads to match the saddle to the rider and horse.
And one last word of advice – saddles are best checked every six to 12 months since the horse’s muscle mass can change seasonally.
Whether it’s from an ill-fitting saddle, early stages of VSC or a severe condition like founder, unexplained movement changes are signs that should never be taken lightly – and that’s straight from the horse’s mouth.
Health Benefits
Pretzel Crisps®: Excellent Food for Healthy Eating
As a Registered Dietitian and Certified Diabetes Educator, I am always looking for great portable snack ideas for my clients to help them maintain or achieve a healthy lifestyle. Pretzels Crisps® are a great alternative to potato chips and other snack foods. They contain 110 calories per serving and no fat (10-11 crisps) compared with 150 calories and 10 gram of fat (1 g saturated) per one ounce serving for potato chips.
The American Dietetic Association and American Heart Association recommends that the public should not consume trans fat and keep saturated fat consumption to a minimum. The American Heart Association recommends that individuals attain five to nine serving of fruits and vegetables daily, as well. Studies show that trans fat and saturated fat contribute to heart disease and raising bad cholesterol levels. Unfortunately, the majority of my clients, as well as most Americans, find it difficult to reduce their calorie and fat intake without sacrificing taste. Pretzel Crisps® are a great option for my clients to maintain a heart healthy, low calorie diet.
For those with special medical needs like diabetes and/or high cholesterol, Pretzels Crisps® does not contain trans or saturated fats and have only 21-23 grams of carbohydrate per serving (1 ½ carbohydrate exchanges). People with diabetes can easily fit Pretzel Crisps® in carbohydrate meal plan as a snack or with a meals not raise blood glucose levels dramatically. They also do not contain any saturated and trans fat so they a great choice for those following a diet to reduce their cholesterol and manage their heart health.
Pretzel Crisps® easily fit in car glove compartments, lockers, backpacks, purses and desk drawers, making them great for travel or the “on the go” busy professional. These fat free and low calorie treats never sacrifice taste and definitely satisfy that “salt craving” we all house. Pretzel Crisps® come in a variety of different flavors so you never get bored. You can also add these crunchy and versatile snacks to your favorite yogurt, as a salad topper, or create something new on your own. Have fun with them. I know I do.
Emily Mitchell, MS, RD, CSSD, CDE
Registered Dietitian
Certified Sports Specialist Dietitian
Certified Diabetes Educator
Sharp Stacker
Sesame Pretzel Crisp®
Sharp cheddar cheese
Sliced apple
Zesty Fiesta
Original Pretzel Crisp®
Sliced salami
Jalapeno cheddar cheese
For a zesty combo great for barbecues or buffets, top a savory Pretzel Crisp® with a folded round of salami and a thin wedge of spicy jalapeno cheddar.
Recipes
JALAPEÑO JACK MAC N’ CHEESE
- 2 cups elbow macaroni, uncooked
- 2 cups milk
- 1 Tbsp. butter
- 1/2 Tbsp. mustard powder
- 1 Tsp. salt1 cup grated cheese of choice or combo, plus extra
- 4 cups Jalapeño Jack Pretzel Crisps
In a sauce pan, combine the milk, dried elbow macaroni, salt, butter and the mustard powder and stir. Bring milk and macaroni mixture to a simmer on medium heat stirring frequently as it comes up to a simmer. Turn the heat to low so the macaroni will cook in the milk. Keep stirring and cook for about 15 minutes. Once the milk is absorbed into the macaroni, stir in the grated cheese or combo of cheeses.
Turn off the heat and cover with a lid for 5 minutes. While the macaroni is sitting with the lid on, place 2 cups of Jalapeño Jack Pretzel Crisps on the bottom of a baking dish. Once the 5 minutes is up, stir the macaroni and pour into the baking disk on top of the Jalapeño Jack Pretzel Crisps. Add another layer of Jalapeño Jack Pretzel Crisps to the top of the macaroni. Add extra grated cheese and bake in a 350 degree oven for about 10 minutes until the cheese is melted. Be careful not to burn the Jalapeño Jack Pretzel Crisps.
-Contributed by Angela Bitetto, PattycakesnPancakes.com
PRETZEL CRISPS CRUSTED CRAB CAKES
- 2 lbs. Crab meat (for best results, use combination of 1 lb. lump with 1 lb. special or backfin)
- 1 Tbsp. olive, peanut or canola oil
- 1 cup mayonnaise
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Old Bay seasoning
- ½ Tsp. Worcestershire sauce
- 1 7.2 oz. bag finely ground Pretzel Crisps (can be Original, Everything or Sesame variety)
- ½ cup Panko (optional)
- Serve with tartar, remoulade or sweet chili sauce (our favorite, ginger sweet chili sauce)
Combine the mayonnaise, mustard, Old Bay seasoning and Worcestershire sauce in a large mixing bowl. Beat until the mixture is well blended. Fold in the crabmeat and 3/4’s of the ground Pretzel Crisps. Cover and refrigerate the crab cake mixture for at least an hour.
Remove the crab cake mixture from the refrigerator. Form the crab mixture into approx. 18, 2-inch patties. Coat the crab cakes with the remaining 1/4 package of ground pretzels mixed with ½ cup Panko.
At this point, the crabcakes may be frozen for up to 3 month. When ready to use, thaw in the refrigerator overnight, then let them sit out for one hour to become more room temperature.
In a nonstick skillet, heat the oil to medium high heat. Add the crab cakes and cook over moderate heat until browned on the bottom, about 3 minutes. Turn the crab cakes and brown second side.
PRETZEL CRISPS BUFFALO WING CHICKEN STRIPS
- 1lb chicken cut up into strips
- 1/2 bag of Buffalo Wing Pretzel Crisps®
- 2 eggs
- 1/4 cup milk
- 1/2 cup flour
- salt and pepper (according to your taste buds)
Pre-heat oven to 375 degrees. In a small bowl, mix the eggs and milk together. In another bowl, combine salt, pepper, and the flour. Grind the Pretzel Crisps® in a food processor or you can put them in a Ziploc bag and break them up. Make stations for dipping the chicken. 1st dredge the chicken in the flour, then dip into the egg/milk mixture. Then roll the chicken pieces into the broken up pretzels. Place the coated chicken strips onto a baking sheet and bake in the oven for 15-20 minutes.
-Contributed by Angela Bitetto, PattycakesnPancakes.com
DELICIOUS HOT CRAB DIP
- 8 oz cream cheese (very soft)
- 1 lb fresh crab meat
- 1 clove garlic, minced
- 1/4 cup mayonnaise
- 1 teaspoon onion juice (optional)
- 1 teaspoon mustard
- 1 teaspoon powdered sugar
- dash of salt
Mix all above ingredients together then add 2 tablespoons Worcestershire sauce; mix well. Bake at 300 degrees until it bubbles then keep it hot – serve with Pretzel Crisps®.
SMOKED SALMON DIP
- 1 pint (2 cups) sour cream
- 1 tablespoon double concentrate tomato paste (from a tube)
- 1 teaspoon lemon juice
- 2 tablespoons drained, jarred capers
- 1/2 medium red onion, finely chopped
- 1/4 pound smoked salmon, shredded (ask your deli counter person for the end pieces)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
In a medium bowl mix the sour cream, tomato paste and lemon juice until smooth. Stir in capers and red onion. Fold in the salmon and season with the salt and pepper. Refrigerate until ready to serve. Serve with Pretzel Crisps®.
PUMPKIN CHEESE DIP
- 4 cups confectioners sugar, sifted
- 2 (8 oz each) packages cream cheese, softened
- 1 (30 oz) can pumpkin pie filling mix
- 2 tsp ground cinnamon
- 1 teaspoon ground ginger
In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with Pretzel Crisps®.
Serving in a small hollowed-out pumpkin is a great way to present the dip!
CARAMEL APPLE DIP
- 1 (8 oz) package cream cheese
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla
- 1 teaspoon caramel extract
- 1 cup finely chopped peanuts
- 2 chopped, unpeeled apples
Whip ingredients together with electric mixer. Add chopped apples to dip. Serve with Pretzel Crisps®.
CRANBERRY HOLIDAY DIP
- 8 oz cream cheese (softened)
- zest of one orange
- 2 tablespoons orange juice concentrate
- 1 teaspoon sugar
- 1/4 teaspoon cinnamon
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped pecans
Blend first five ingredients with mixer until well mixed and “fluffy.” Stir in cranberries and pecans. Refrigerate at least 1 hour. Can be rolled into a log or ball and coated with additional chopped pecans before refrigerating for more decorative serving. Serve with Pretzel Crisps®.
BLEU CHEESE DIP
- 3/4 cup mayonnaise
- 1 clove garlic, minced
- 2 tablespoons finely chopped fresh parsley
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1/2 cup crumbled blue cheese
- salt and pepper
Combine all ingredients; chill for an hour or two. Makes about 1 1/2 cups. Serve as a dip for Buffalo Wing or Garlic flavor Pretzel Crisps®!
BASIL CHEESE SPREAD
- 6 fresh basil leaves
- 3 medium cloves garlic
- 1 (8 oz) package cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 cup chopped walnuts
- 1/2 cup olive oil
- fresh basil leaves for garnish
In food processor, process basil and garlic until finely chopped. Add cream cheese, parmesan cheese, walnuts, and olive oil; process until smooth. Transfer spread mixture to a serving bowl and garnish with fresh basil leaves. Serve with Original or Everything flavors.
SPINACH CHEESE DIP
- 1 package chopped spinach
- 1 cup salad dressing/mayonnaise
- 1 package vegetable soup mix
- 1/2 cup grated cheddar cheese
- 1 cup sour cream
- 1 can water chestnuts, chopped fine
Cook spinach about 2 minutes and squeeze dry. Add to sour cream and mayonnaise; add water chestnuts and soup mix. Cut top of loaf of rye bread and scoop out the center, leaving 1/2 inch shell. Put spinach mixture in shell; replace top and wrap in foil. Bake 30 minutes at 350 degrees. Serve with Pretzel Crisps®.
Make Your Holidays Ring with Farmer-Inspired Recipes From Cabot Creamery Cooperative
Delicious, Easy-To-Make Recipes For Holiday Entertaining
Cabot, VT – (December 15, 2011): The farm family owners of Vermont-based Cabot Creamery Cooperative are gearing up for the holiday season with easy-to-make recipes the whole family will enjoy. Whether you celebrate Christmas, Hanukkah, Kwanzaa, Muharram or any other special holiday, Cabot has a wide range of delicious dairy products and recipes for you and your family.
“The holiday season is a time to celebrate family and friends,” says Claire Poupore, whose family owns and operates PAPAS Dairy in North Bangor, New York, one of the 1200 farm family owners of Cabot Creamery Cooperative that are located throughout New England and upstate New York. “The PAPAS Dairy name is an acronym from the first names of my sons (Peter, Alan, Patrick, Aaron and Scott). We lost Patrick due to an accident, but his brothers and their children - and even some of the grandchildren - now run the farm. We gather together each Christmas to celebrate the season, share our blessings and enjoy each other’s company,” Claire said. “And of course, we always enjoy great food. One of my favorite recipes for the holidays is my Cheesy Broccoli Casserole. It’s a big hit with the entire family, and it’s easy to make. Best of all, it’s loaded with delicious Cabot Sharp Cheddar. If you want to give it a little more kick, you can substitute the Cabot Sharp Cheddar with Cabot Extra Sharp Cheddar. Is it a hit with family and friends? “Well,” Claire exclaimed, “I’ll say this, I’ve never had to worry about leftovers!”
Everyone knows the holidays can be hectic, but they don’t have to be a nightmare. All it takes is a little, okay, a LOT of planning! And if anyone knows how to plan for the holidays, it’s Bob and Beth Kennett, owners of Liberty Hill Farm Inn located in Rochester, Vermont. Like the Poupore family, the Kennetts are also one of the 1200 farm family owners of Cabot. Fall foliage season and the holidays are the busiest times of the year at Liberty Hill. The Kennetts plan well-ahead for the all that goes on between running their 240-acre farm, tending to more than 270 cattle, and operating one of the most beautiful and popular Bed and Breakfast-style Inns in Vermont.
“The holidays can get pretty hectic,” Beth says. “So Bob and I have to plan carefully for all that goes on. We’re full-time farmers and full-time inn-keepers so there’s always plenty to do. The trick is to plan ahead and to keep things simple. There’s no need to overdo things. After all, the holidays should be about family, friends and good food. That’s not to say you can’t get creative with your cooking,” she adds. “But you need to prepare ahead of time. For example, don’t wait until the last minute to go grocery shopping. The crowds will stress you, and you might not find what you need. Prepare as many dishes as possible in advance and save only the ones that must be made at the last moment for same-day preparation. And don’t be afraid to ask for help! When it comes to the holidays, too many cooks CAN’T spoil the soup,” she laughs.
“One of my favorite holiday appetizer recipes is my Vermont Cheddar Gougeres with Smoked Salmon Filling, “Beth said. “They sound complicated, but they’re not. They’re made with Cabot Salted Butter, King Arthur Flour, Cabot Seriously Sharp or Cabot Private Stock Cheddar, Cabot Vermont Premium Creme Cheese and Cabot Regular Sour Cream. They’re easy to make, and your guests will love them.”
What’s the one piece of advice that Claire and Beth want to share with everyone this holiday season?
“That’s simple,” they said. “Slow down, enjoy your family and friends, and don’t sweat the little things. There’s plenty of time for that next year!” they teased.
From everyone at Cabot Creamery Cooperative, “Cheers to all for a joyous holiday season and a Happy New Year!”
Shop online for your favorite Cabot products at: https://www.shopcabot.com/
Cheesy Broccoli Casserole
Makes 10 servings
Ingredients:
Cooking spray
1 large egg
1 (16-ounce) bag frozen cut broccoli, thawed
1 (10 3/4-ounce) can condensed cream of mushroom soup
6 ounces Cabot Sharp Cheddar or Extra Sharp Cheddar, grated (about 1 1/2 cups)
1/2 cup mayonnaise
1small onion, chopped
1 sleeve Ritz crackers, crushed
1 stick (8 tablespoons) Cabot Salted Butter
Directions:
1. Preheat oven to 350 degrees F. Lightly coat 9-by-13-inch baking dish or large skillet with cooking spray.
2. In large bowl, lightly beat egg with fork or whisk until well combined; add broccoli, soup, cheese, mayonnaise and onion and stir together well.
3. Spread mixture evenly in prepared baking dish or skillet. In small bowl, mix crackers with butter; sprinkle evenly over broccoli mixture.
4. Bake for 45 minutes to 1 hour or until golden and bubbling.
Vermont Cheddar Gougeres with Smoked Salmon Filling
Makes 24 appetizers
Ingredients:
Gougeres:
1 cup water
1 stick (8 tablespoons) Cabot Salted Butter, cut into cubes 1/4 teaspoon salt 1/4 teaspoon sugar 1 cup King Arthur Unbleached All-Purpose Flour
4 large eggs
6 ounces Cabot Sharp Cheddar, Extra Sharp Cheddar, Seriously Sharp Cheddar or Private Stock Cheddar, grated (about 1 1/2 cups)
1/3 cup grated Parmesan cheese, divided
1 teaspoon dry mustard
Pinch ground red pepper (cayenne)
Filling:
8 ounces Cabot Vermont Premium Cream Cheese, softened
1/2 -1 cup finely minced smoked salmon*
1/4 cup finely chopped fresh chives
1 tablespoon hot sauce
About 3 tablespoons Cabot Regular Sour Cream
1/4 cup finely chopped red bell pepper
Directions:
To make gougeres:
1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
2. In saucepan, heat water, butter, salt and sugar until butter is melted.
3. Add flour all at once and stir vigorously until mixture breaks away from side of pan and forms smooth ball.
4. Remove from heat and let rest for two minutes. Beat in eggs one at a time, stirring quickly so egg doesn't cook, until dough is firm, smooth and waxy.
5. Add all of cheddar, all but 2 tablespoons of Parmesan, mustard and red pepper, and stir until well blended.
6. Transfer mixture to a pastry bag fitted with large plain tip. Pipe dough into two dozen small round mounds, evenly separated. Sprinkle tops with remaining Parmesan.
7. Bake for 10 minutes. Reduce oven temperature to 375 degrees F and bake for 20 to 25 minutes longer or until completely golden brown.
To make filling:
1. Beat together cream cheese, salmon, chives and hot sauce.
2. Stir in sour cream to achieve proper consistency for filling. Stir in red peppers.
3. Make small slit in side of each gougere. Scrape filling into pastry bag or plastic bag. Cut off corner and squeeze some of filling into each gougere.
*or use crumbled bacon or minced ham
Recipe courtesy of Liberty Hill Farm, Rochester, VT
Blue Diamond is known for growing some of the world’s finest almonds from the orchards of California. Now, their almonds are carefully blended with coconut to produce a rich, creamy non-dairy milk which is under 100 calories per serving! Light, refreshing and like nothing you have ever tasted, this newest beverage to the Blue Diamond family will be making its debut nationwide in January 2012!
The four new flavors of Breeze™ Almondmilk Coconutmilk Blend include Original (60 calories per serving) & Vanilla (70 calories per serving) and Unsweetened Original & Unsweetened Vanilla (45 calories per serving).
Making their way into select stores nationwide in January 2012, Breeze™ Almondmilk Coconutmilk Blend will be available at Whole Foods or the natural foods section in your grocery store, or online at www.bluediamond.com.
Brighton, MA, vascular surgeon provides “hands-on” support for the troops
CHICAGO – Vascular surgeon, Joseph Raffetto, MD, of Brighton, MA, v olunteered to spend two weeks treating wounded American soldiers transported from Afghanistan and Iraq to the U.S. Army’s Landstuhl Regional Medical Center (LRMC) in Germany.
“This was my first volunteer experience at LRMC,” said Dr. Raffetto, a member of the Society for Vascular Surgery®. “It was truly an honor and privilege to provide medical and specialty services for our military personnel.”
A vascular surgeon at the West Roxbury Campus of the Veterans Affairs Bosto n Healthcare System, Dr. Raffetto’s two weeks as a volunteer vascular surgeon in Germany resulted in both personal and professional rewards.
“Personally, the experience helped me to realize the sacrifice that our military servicemen and women endure,” he said. “Profession ally, I was impressed by the multidisciplinary approach to treatment. The diversity am ong different (military) services results in the best possible medical care.
Dr. Raffetto’s volunteer service resulted in a lasting impression. “I would be grateful to have another opportunity to provide my services at LRMC, he said.
It was from August 20- September 4, 2011 that Dr. Raffetto volunteered as a vascular surgeon at LRMC’s Level 1 Trauma Center. As the largest Am erican hospital outside the United States, more than 64,000 Wounded Warriors have been treated at LRMC since 2001.
Since Sept. 2007, 72 Society for Vascular Surgery® (SVS) members have volunteered to supplement the limited number of vascular surgeons at the medical center. “The Society for Vascular Surgery is proud to have provided continuous two-week rotations of vascular surgeons at LRMC for the past fou r years,” said 2011-2012 SVS President Dr. Richard Cambia. “A s vascular surgeons, we help repair damaged arteries and veins of coalition military personnel in the Global War on Terror."
It was in 2006 that SVS member and retired U.S. Army Col. David Gillespie o f the Office of the U.S. Army Surgeon General and professor of surgery at Walter Reed Army Medical Center in Washington, D.C., asked Society members to share the ir medical expertise as volunteer surgeons at LRMC. Immediately, SVS members responded to support the troops. Currently, there is a waiting list of 2011-2012 SVS members desiring to volunteer at LRMC.
Krigler Rich Micro Scrub ($51): Based on a recipe of more than 200 years old from Provence, this deeply indulgent scrub was used by queens of Italy to refine and soften skin by removing impurities and dead surface cells, stimulating cellular renewal. Made with olive pits, the natural formula is mild enough for both body and face. Skin is left looking visibly softer, younger and more radiant with each use.
www.krigler.com
NEW Lolita Lempicka Eau de Toilette ($82.00 for 2.7 oz, $62.00 for 1.7 oz and $48.00 for 1.0 oz): The floral-fruity fragrance takes you by surprise and charms you with its mouthwatering sweetness and exquisite femininity, lingering like a passionate kiss. The juicy “bitten fruit” top notes of tangy Lemon Zest, Apricot Nectar and Black Cherry unlock sophisticated floral heart notes of Iris Concrete and Jasmine Sambac. A mysterious base of Frankincense, Musk and Violet Wood enriches the mood of sensual enchantment.
www.nordstrom.com
Burt’s Bees Mango & Orange Body Butter ($12.99): Discover your own paradise with NEW Burt’s Bees® Mango & Orange Body Butter. Awaken your senses with this vibrant, citrus‐based product, packed with powerful antioxidants and skin‐smoothing natural oils such as Vitamin E, Mango Butter and Sweet Orange Oil to naturally pamper skin leaving it feeling smooth, soft and moisturized. Escape dull, dry skin and pamper your body with the invigorating infusion of Mango and Orange.
www.burtsbees.com
Thymes Mandarin Coriander Hand Lotion ($14): With a crisp, clean essence, this light, non-greasy lotion envelops you in fresh, inviting fragrance. Smoothes out rough spots with the soothing relief of aloe and lemon balm extract, coupled with the moisturizing power of shea butter.
www.thymes.com
LUSH USA
Let LUSH help you set a sexy scene for your special someone this Valentine’s Day. This year’s offerings include a solid love potion, a perfume created for a very special LUSH wedding and the return of some fan favorites. Make this Valentine’s Day one to remember with LUSH!
Sweetheart soap ($4.95 for 3.4 oz)
This sweet smelling soap is chock-full of aphrodisiacs like jasmine, sandalwood, ylang ylang and bergamot to help lift the spirits and give you a boost of confidence to take your relationship to the next level.
Love Potion massage bar ($9.95)
Give your love a little rub and cast a spell with this sensual massage bar. Delicately scented with the fragrance of Love perfume this heart stopper is sure to put you, and keep you, in the mood.
Leap Frog bath bomb ($4.95)
Ladies the world over will be popping the question as 2012 is a leap year, and it’s the girls’ turn to do the asking! LUSH has created the Leap Frog bath bomb, made with the sultry scent of jasmine, sandalwood, ylang ylang, rose and neroli, to help ladies everywhere get a ring on their men. Once he gets a whiff, he’ll have to say yes!
A Million Kisses lip tint ($8.95)
A perfect partner to Chou Chou...I Love You, this gorgeous red lip tint is scented with the same rose fragrance and will leave lips soft, supple and tinted a romantic hue…all ready to give your beau a million kisses! Pop on your cheeks for a bit of lustful blush. Available all year round!
25:43
25 minutes and 43 seconds is the amount time it took Mark Constantine, our founder and Gorilla Perfumer, to make this fragrance for his son Simon’s wedding. The main notes are lime tonka accord with sweet warm hay and a fresh green citrus top that are sure to have your lover smitten in no time flat!
Lots of Love ($49.95)
Give ‘lots of love’ Valentine’s Day with this beautiful hat box. Full of the most amorous products, like the French Kiss bubble bar, Soft Coeur massage bar and Lust soap for a bit of excitement, all wrapped up in red hearts and a bow. Contents: French Kiss, Ro’s Argan Body Conditioner, Soft Coeur, Lust soap, Rose Queen bath bomb, Sex Bomb bath bomb, 1000 Kisses Deep perfume
Do Knot Disturb Knot Wrap ($28.95)
This is one knot we wouldn’t mind undoing! Inside you’ll find four products sure to make your Valentine’s Day a little more special. The paper band around it can be used as a door hang once cut out, wink wink... Contents: Soft Coeur, Lust soap, Sex Bomb, French Kiss