Tag Archives: Cattle

Out and About

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Sunrise/sunset: 09:12/ 13:51. Daylength: 4hr 38min

I’m sitting in my living room at three in the afternoon and it’s already dark outside, save for the streetlights on the bridge and along the shoreline across the water. The days are fast fading, but for now I am making the most of what daylight there is. It was wonderful to have a couple of days off at the beginning of the week and Charlie and I continued our exploration of local beaches and of Senja, the island that lies over the bridge from Finnsnes. The snow is coming and going, as you will see from the photos. Lots to see this week!

These photographs were taken on Sunday. This is one of our more regular haunts, though once the snow begins to lie, the track will become a ski-track. We won’t be able to walk along it until spring comes.

By Monday the snow was gone, and on Monday and Tuesday, we took Triar to different beaches, the first at Sørreisa (the site where you can light fires under shelter that I have written about before) and the next day on Senja near Vangsvik.

There were more fir trees as we walked down to the tiny beach at the southern end of Senja and it struck me that, twisted and stunted as they are, they remind me of bonsai trees. Not that they are anywhere near so small, but their growth is surely limited by the shallowness of the soil and the long, long winters.

I returned to work on Wednesday and was delighted to be invited out on a farm visit. Both Ammar and Thomas had compiled lists of possible farms to collect samples for the OK Program. The OK Program is an official project, carried out annually, where various samples are taken from different animals or herds to check for contamination. This can be in the form of heavy metals, which can be present in the soil in certain areas, antibiotics which might have entered the food chain, radioactivity, or infections such as MRSA or salmonella. Some of the materials are collected at the slaughterhouse, but we were looking for urine and milk samples. In the end, we visited four farms. One had no milk because the tanker had already collected it (and a herd sample was needed, rather than one from a single animal) and on another, there was no farmer to be found. But the other two were more productive. One had milk in the tank still. The other was the best for me. We had to collect a urine sample, and for that, we had to go and stand behind a row of cows in a byre and wait until one of the cows obliged. They were lovely cows – a little herd of Aberdeen Angus cattle that would have been equally at home in Scotland. They looked healthy and well fed and the farmer very generously let me take a couple of photos (including the sweet little cat at the top of the page).

And so I carried out my first farm visit in the north of Norway. Here’s hoping there will be many, many more!

Killing Time

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Sunrise/sunset: 04:57 / 20:37. Daylength: 15hr 40min.

On Monday, Hilde drove me over to the abattoir where I will be spending a good chunk of my working days over the next few weeks. With the short summer and long, hard winter, most of the spring lambs will be brought in before it’s time for the remaining animals to be moved into their winter housing. Vets play an essential part in the process. The health of the animals must be checked before they are humanely killed and the welfare and conditions are carefully monitored.

Afterwards, a team of vets and technicians inspect the meat to check whether it is fit for consumption. This is another chance to check health and welfare. All the information from the checks, both ante and post mortem, is recorded. Nobody could claim it’s glamorous work, but as well as ensuring the animals are treated well in the abattoir, the findings are used to assess whether there might be problems on the farms where the animals were raised. If the animals are too thin, have overgrown feet, or show significant signs of illness, then a message is sent back to the local Mattilsynet office, where their vets will contact the farmer and take measures to improve the situation.

On Monday’s visit I was fitted out with a uniform, boots, a locker and a card to open the door. Hilde brought cake again, and I met a few of the staff.

On Tuesday I drove through again with Thomas. I had met him on my first day at work and he seemed friendly, but I hadn’t seen him since. Now he was to give me my first taste in working in an abattoir in northern Norway.

For my part, I was most interested in the inspection of the live animals. It is hard to spend much time on the internet without seeing horror stories, but my impression over the course of the first week has been that most of the animals coming through are very relaxed. Though the pigs all had balls in their pens to play with, most of them were sleeping when we went to see them. Some of the sheep were more skittish than others, but many of them came and were nibbling on my wellington boots. All animals have fresh water in their pens and any cows that are milking are milked if they are in for any length of time. The surroundings are quite similar to those you’d see on the farm and most farms here in Norway are small, so a lot of the animals are used to being handled.

The slaughter process itself was quick and efficient. Thomas showed me how to time the interval between stunning and bleeding. With the cattle, we checked the animal was unconscious before being moved on to the next stage.

It’s a forty minute drive to get to the abattoir and the road is dotted with warning signs for moose. Thomas told me I would see more of them in the winter, though for now they are elusive. The filling station near the E6 has leaflets explaining what to do and who to call if you hit one. I hope it never happens to me, though it is possible I might be called out to do meat inspection on those too if they are injured and have to be shot.

It’s cooling towards autumn now. It was 4°C when I arrived at work yesterday morning. Though the trees are still clinging to their leaves, they are beginning to fade. The ground flora is wonderfully colourful and intensifying as a multitude of berries appear.

There was only one near miss with technology this week. Thomas handed me over to Ammar on Wednesday and he suggested some reading material. The season (as they call it) will begin very soon, and by then I have to be up to speed with meat inspection for lamb. Back in the office, I had chosen a pin code for the printer. You send your file, retrieve it and then put in your number. I assumed the process was the same in the abattoir, and so I went through the retrieval process and began to put in my four figure number. Luckily Ammar stopped me in time, before I set the printer in action printing out *9250 copies of an eight page document on red meat.

Friday afternoon was rounded off with waffles. In Norway they are traditionally eaten with strawberry jam and soured cream. It took me a while to get used to this combination, but now I love it. And what could be more Norwegian than a mountain of waffles to round off the week?

*Not my actual PIN.

Case Files

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Although Summer at Hope Meadows is a novel set in a veterinary practice (as opposed to a novel about a veterinary practice) it was important to me that the background was believable. I have noticed that even writers who are known for thorough research often get small details wrong. For those without a veterinary background, it might not be obvious, but for me those errors leap out.

In addition, anyone who has worked full time in mixed practice will know the job is an integral part of life. It would never be far away from the story. I have tried to reflect that reality throughout the book, though there were times when Mandy definitely had more freedom than the average young veterinary assistant. For those reading this in other parts of the world, veterinary assistant is the normal term for a salaried veterinary surgeon in UK practice.

However, the set-up is unusual, in that they are practising in a family setting. I suspect the lines between who was on call, and who would attend cases out of hours could be blurred. They are living in the same house. It’s conceivable there would be more give and take if one of them felt unwell or had an excessive amount of work coming in.

There were a whole host of different cases I had to describe, from an aural haematoma in a cat, to a back-breaking session finding an abscess in a cow’s foot. One thing I found difficult was to find the balance of expertise. Mandy has been qualified for only a year. I didn’t want to make her unrealistically experienced, but nor could she come across as ignorant.

I blurred the lines a little, by giving her some specialist knowledge. For two years working in Norway, I spent a lot of time in theatre, working as an anaesthetist. When Mandy is faced with an awkward client and a difficult case, I wanted to give her the tools to prove herself. So I added the information that she had an interest in anaesthesia. She proves herself in style…. and for that I must give thanks to the wonderful Veterinary Anesthesia Nerds group on Facebook!

One of the joys of fiction over real life is that I can go back and change what happened earlier. Recently, faced with a situation where Mandy literally had her hands full, I was able to go back to an earlier scene and slip the tools she needed for the job into her pocket when she was leaving the car.

The second book is set even more firmly in mixed practice. I have asked for the third to be set at lambing time and they have agreed. (Hooray!) There is the slight complication that I haven’t worked in mixed practice since 1999. During my years in emergency and critical care, I saw only one lamb. Other than that, the nearest thing to a large animal was the Scottish Deerhound I once saw with a neck injury.

Luckily I have friends who still work in the kind of rural practice that Animal Ark represents. It’s important because working in Norway is really quite different. I am no longer up to date with what is permitted and what is common. Perhaps, some time soon, I will make the time to go and see practice with one of them. Any excuse to get my arm up a cow’s arse should be grasped firmly. Even if it is done with only one hand.

Have a great weekend.

Thanks to Jan-Arne Hagen for the photo