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Show Feature SOUTHXSN UTAH NEWS WEDNESDAY SEPTEMSES IT. 1IW Nw wetoiiraariaBi By Barbara Pyles The Kanab Veterinary Hospital is proud to announce the arrival of a new veterinarian. Dr. Kelly Hepworth joined Dr. David P. Nicholsons practice in July. The two met when Hepworth was a young boy growing up in Wyoming. Dr. Nicholson was the familys veterinarian and friend. Although Laramie, Hepworth admired Nicholsons occupation, he had childhood thoughts of becoming a Wildlife Biologist like his dad. Hepworth earned a bachelors degree in Wildlife Management from the University ofWyoming. He also holds a masters degree in Range Management Following graduation, Hepworth was employed for about five years as a County Extension Agent in Wyoming and Colorado. As an agent, he worked with agriculture producers as well as children. He also worked on an irrigation project on the Colorado River dealing with the salinity control program. While living in Colorado, he wrote a weekly column featuring topics 4-- Louis in town on agriculture and horticulture for the Durango Herald. Prior to working as a County Extension Agent, Hepworth was a guide and managed a ranch. Although Hepworth was successful in his line of work, he decided it was time to make a change. So, Hepworth, who has always had a special interest in animals, put aside his thoughts of following in his dads footsteps and started preparing for a career as a veterinarian. In May, he received his Doctors of ranging from office visits and to survaccinations to to and care dental boarding gery small animals. Larger animals are treated in the stalls outdoors. Dr. Hepworth believes that pet owners should provide care in order to keep their pets healthy. vacccare includes At the Kanab Veterinary Hospital, Hepworth is on the front line taking care of large and small animals. The mixed animal practice consists mainly of dogs, cats, ferrets, rabbits, ducks, goats, horses and cows. Hepworth says he did treat some exotic snakes during an internship in Arizona. Its not unusual, he says. "They are becoming a common pet." The clinic provides services am here," said Hepworth. We have been friends for over 20 years." He added that both he and his wife enjoy living in Kanab. The clinic is located at 484 S. 0 100 E, in Kanab. Call for an appointment or for emergency care. Dr Hepworth and Dr. Nicholson are members of the Dr. Kelly Hepworth recently joined Dr. David Nicholson at the Kanab VeteriAmerican Veterinary Medicine nary Hospital. Hepworth received his degree in Veterinary Medicine last May X-ra- ys well-anim- al Well-anim- up-to-da- al te inations, dental hygiene, a healthy diet and plenty of exer- cise. Dr. Hepworth finds working as a veterinarian both reward- Veterinary Medicine degree ing and challenging. The doctor from Colorado State University, lives in Kanab with his wife Saone of the only 27 veterinary rah and daughter Emily. schools in the United States. Dr. Nicholson is the reason I H Taylor-ne- 644-240- from Colorado Association. plates areattractively garnished and the food is excellent Taylor likes to prepare fancy sauces, served over fish, chicken and steak. I would never serve anything that I would not be willing to eat," Taylor states with con- n. viction. California was the home place for Taylors schooling from ex- perienced chefs, in the culinary arts. He attributes his success . f 'i i 1.C4 t 7.. ' to a Greek chef named Gus. He trained at the Village Inn. The work schedule was press- ing, with only a few hours at home, but the desire to learn prompted Taylor to spend much of his own time at the restaurant, training. He trained and worked at the Village Inn for three years. Alter Gus sold his business, Taylor moved on to Las Vegas. Taylor met yet another mentor who went beyond the teaching ofbasics to detailed cookery skills. Said Taylor of Sergio Masie, He inspired me to be my best" When asked about his favorite dish, Taylor contemplated for a moment then explained with enthusiasm , his favorite-Chicke- n Santa Maria, a breaded chicken breast grilled with ap- propriate spices, a butter parmesean sauce, tossed with artichoke hearts, olives and green onions, enhanced with pepper sauce. An ad in a Las Vegas news- ThundmUdBmtmrsNtCMLBuN dishes - Haw&Zan KZbut Teykx displays one ofNs specialty ssisx Photo by Ktyma Cox. q v State University. Thunderbird Restaurant Chef w business than the discovery of a ByMypiaCox The discovery of a new dish new skillet. h Louis Taylor came to the does more for human happiness than the discovery of a new star," Thunderbird with learned skills, said To para- experience and a desire to put phrase Brillat,The discovery of forth his best efforts. It shows in a new Chef, does more for a the dishes he prepares. The Brillat-Saviri- 15 paper brought Taylor to the Thunderbird, where he intends to make his home in the valley. He likes the atrao- - sphere, the friendliness, ahd j the area. He and his wife Demais have been married for one year. Taylor does have a tip for pasta lovers. When cooking pasta, never overcook. Add oil .tion asxfisfat chef, hefcd'acei- trates on quality. AsThunderbird's hostess, this writer feels extremely fortunate to be the taster ofTaylors fancy dishes. I especially enjoy the halibut. I personally thought while cooking to keep it from that halibut was a lost cause, sticking. Drain and add icewater not so! I have found a new expeto set the pasta, this keeps it rience in the flavor and texture from bonding together. The ice of halibut that is prepared by an water immediately stops the excellent chef. Taylor has my vote for chef of the year. His cooking action." T ay lor makes great clam chow- - dream is to some day own his der (his favorite soup). (leha j&sri business, but for now he is had experience in preparing sal-- "content to do his best work at ads and soups, as well as buffet the Thunderbird Restaurant in experience. In his present posi- - ML Carmel Junction, |