The Vluggen Institute of Equine Osteopathy and Education is dedicated to creating exemplary equine osteopaths in art, knowledge, capability and expertise, with the integrity to the horse, the horse community and the equine osteopathy in mind, through the highest intensive education possible.
It is our goal / mission to promote and educate the Equine Osteopathy as an independent profession, with verifiable high levelled standards and scientific foundation, formulated and regulated by the International Association of Equine Osteopaths (IAEO®) and the International Register of Equine Osteopaths (IREO®), to the horse community worldwide, complementary and in conjunction with veterinary medicine, to provide the equine professional with more options and insights to benefit the health of the horse.
On the 22nd of November 2011, in an official meeting with the representatives of the IAEO (The International Association of Equine Osteopaths) and the IREO® (The International Registry for Equine Osteopaths), the code of ethics, the competency profile and the standards for equine osteopaths and educational institutions were submitted and approved by a majority of the members present.
Following this approval the Vluggen Institute handed over all the rights to the IREO® (International Registry for Equine Osteopaths) for the registered trademark Equine osteopath EDO®.
Upon completion of the full courses and exams, standing before an international committee of veterinarians and equine osteopaths, the graduate receives a certificate of completion.
The graduate can choose to submit this certificate to the International Registry of Equine Osteopaths to obtain an ID number and be granted the use of the registered trademark Equine Osteopath EDO®.
That mortal man should feed upon the creature that feeds his lamp, and, like Stubb, eat him by his own light, as you may say; this seems so outlandish a thing that one must needs go a little into the history and philosophy of it.
It is upon record, that three centuries ago the tongue of the Right Whale was esteemed a great delicacy in France, and commanded large prices there. Also, that in Henry VIIIth’s time, a certain cook of the court obtained a handsome reward for inventing an admirable sauce to be eaten with barbacued porpoises, which, you remember, are a species of whale. Porpoises, indeed, are to this day considered fine eating. The meat is made into balls about the size of billiard balls, and being well seasoned and spiced might be taken for turtle-balls or veal balls. The old monks of Dunfermline were very fond of them. They had a great porpoise grant from the crown.