ALBC CONFERENCE

2009Crucial Cuisine ©

Putting Rare Breeds Back on the Table

November 13 - 14, Clarion Hotel State CapitalRaleigh, North Carolina

The American Livestock Breeds Conservancy thanks these sponsors of our 2009 conference

Rural Living for Pleasure & Profit

www.hobbyfarms.com

Proud Sponsor of the American Livestock Breeds Conservancy

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Friday, november 13, 2009Pre-ConFerenCe CliniCs

*Please arrive at the clinic site 1/2 hour before the start time in order to check-inmorninG CliniCs8:00 am – 12:00 pm Hog Husbandry–The Key to Healthy, Productive Hogs: Rare breed pigs and hogs are enjoying a renaissance of interest among consumers and chefs. Raising these animals profitably in natural environments is key for a producer’s success in today’s markets. In this workshop you will learn from experienced rare hog breeders how to raise hogs on pasture and in wooded areas. Marilou Maglione will host this workshop and offer attendees the opportunity to learn from her pasture-raised hog operation. (Offsite Program in Mebane, NC 1 hr and 15 mins from conference hotel) Josh Wendland, Marjorie BenderFee: $50 9:30 am – 11:30 am Breeding Rare Breed Rabbits for Productivity: Rabbit meat is one of the fastest growing markets in America. Join producers Callene and Eric Rapp of the Rare Hare Barn of Kansas as they describe their formula for success in breeding and raising productive rare breed rabbits that are finished on pasture. (Offsite Program at Pullen Park, near the host hotel) Callene and Eric RappFee: $50 Selecting Heritage Chicken Breeding Stock for Productivity: Knowing which birds to breed and which to eat is fundamental to good breeding. In this ses-sion you will learn how to evaluate your flock for meat production, egg-laying quali-ties, and long-term genetic maintenance. You will also learn how to implement an effective biosecurity plan in order to assure the long term security of your flock and the products it produces. (Offsite Program at NC State University Campus) Jeannette Beranger, Grā Moore, Donna CarverFee: $509: 00 am – 1:00 pm The Lost Art of Last Cuts –Taking Advantage of Underutilized Cuts of Meat: Consumers and farmers alike will learn how to creatively use animals from snout to tail in a way that delights the palate, reduces waste, and adds value to underutilized cuts. Join Chef Scott Crawford of The Umstead Hotel and Spa’s Herons restaurant in Cary, NC, and Chef Bret Jennings of Elaine’s on Franklin in Chapel Hill, NC, to learn how to produce unique dishes with products derived from rare breeds of livestock and poultry. The class will be followed by a tasting at the Umstead that will consist of the chefs’ creations from the morning clinic. Local producers who provided the rare breed products will be there to discuss their farms, products, and the efforts to conserve the animals they have chosen. (Offsite Program at The Umstead Hotel and Spa a 2009 AAA Five Diamond Award Winner) Chef Scott Crawford, Chef Bret JenningsFee: $125

aFTernoon CliniCs1:00 pm – 3:00 pm Introduction to Microdairying with Cattle, Sheep, and Goats: Not all milk is created alike! Learn the advantages and diversity that rare breeds offer for farmers interested in small-scale dairying and the production of artisanal dairy products. This workshop will be an overview of working with rare breeds within the three promi-nent dairy species and how each one fits for specific products, production systems, and market niches. (Hotel Ballroom) Shannon Nichols, David Kendall *Supported by the Ceres Fund*Fee: $40 2:00 pm – 4:00 pm Selecting Heritage Chicken Breeding Stock for Productivity: Knowing which birds to breed and which to eat is fundamental to good breeding. In this ses-sion you will learn how to evaluate your flock for meat production, egg-laying quali-ties, and long-term genetic maintenance. You will also learn how to implement an effective biosecurity plan in order to assure the long term security of your flock and the products it produces. (Offsite Program at NC State University Campus) Jeannette Beranger, Grā Moore, Donna CarverFee: $503:30 pm – 6:00 pm Breed Association Clinic: Effective breed associations are governed by an elect-ed volunteer board of directors, which defines the mission of the breed association, establishes management policies and procedures, assures that adequate resources are available, and actively monitors financial and programmatic performance. This workshop will draw upon the experience of ALBC board and staff as well as lead-ers of successful breed associations to define the responsibilities, composition, and conduct of breed association boards. Case studies relating to breed associations will be presented and discussed, and a panel of breed association members will lead a discussion among attendees on dealing with disagreements, dissention, and other troublesome matters. (Hotel Ballroom) Charles Bassett, James McConnell,David Kendall, Phil Sponenburg Fee: $15

2009 American Livestock Breeds Conservancy ConferenceCrucial Cuisine: Putting Rare Breeds Back on the Table

The Clarion Hotel State Capital & Select Offsite LocationsRaleigh, North Carolina

November 13 - 14, 2009

A Rare-A-Fare:A Dinner Featuring Rare Breeds

Friday EveningClarion Hotel State Capital

Conference Check-In and Cocktails Begin @ 7:00 pmDinner: 7:30 - 9:30 pm

Join ALBC for a fun-filled Friday night kick-off banquet. Share a meal featuring rare breed meats with fellow ALBC members and enjoy the

scenic view from the 20th floor of the Clarion Hotel. Silent Auction from 7:00 - 9:00 pm. Poster session.

Proud Sponsor of the American Livestock Breeds Conservancy

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7:30 – 8:30 am CHeCK-in (Hotel lobby)

8:30 am – 9:30 am Plenary session

Ecology of Place–The Association of Rare Breed Foods & Where They Come From: To know how rare breeds of livestock and poultry came to be we need to know the people and places that formed them. This cultural context will give produc-ers a better understanding of their breeds and may lead to improved success in the field and on the table. (Auditorium) Shannon Nichols

9:30 am – 9:50 am breaK - Complimentary coffee, tea, water, juice, and snacks.

9:50 am – 10:50 am ConCUrrenT sessions

The Kentucky Hamburger Alliance–Finding an Outlet for the Rest of the Beef: Multiple beef producers in Kentucky have come together in an alliance to cre-ate high-quality hamburger patties for foodservice accounts. Each producer retains their individual business, selling the middle meats and cuts for which they have mar-kets, and allying with each other to sell their primals and trim at a break-even cost. This approach has enabled them to increase production and become more profitable. (Auditorium) Bob Perry

Poultry Incubation–Hatching for Success: Interest in rare breeds is on the rise and so is the need for a solid understanding of incubation. Learn the ins and outs of incubation and what it takes to have a success-ful hatch. Topics will include choos-ing the incubator that best suits your needs, technique, and bios-ecurity. (Classroom 2) Grā Moore

Incorporating Rare Breeds Into Your Farm Plan: rare breeds into your farm plan? With lots of research and farm trial and error. Nathan Melson will guide the audience in methods of breed selection and how to slowly incorporate rare breeds into production on your farm. Learn how Nathan, his wife Ellen, and his family have successfully incorporated rare breed cattle, goats, sheep, and pigs into Sloan Creek Farm, and are direct marketing their meat products to the Dallas/Fort Worth Metroplex and other small-town Texas markets. (Classroom 1 ) Nathan Melson

11:00 am – 12:00 pm ConCUrrenT sessions

Emergency Preparedness for Responsible Endangered Breed Stewardship: Learn the key steps to create a viable Emergency and Disaster Plan for rare breed holding facilities, whether for one animal or a large collection. Critical individual disaster risk assessment, readiness evaluation, needs list creation, and plan construction will be discussed. Influences of geographic location, species specific vulnerability, and resource availability will be considered. Governmental re-sources and non-governmental organizations are available to assist in a disaster, but require knowledge of how to access them. Participants will gain valuable information on and learn how to integrate these methods into a collaborative map for survival and animal welfare in a disaster. (Auditorium) Mark Lloyd

Introduction to Rare Meat Rabbit Breeds: Thinking of add-ing rare breed rabbits to your farm? Learn from rabbit breeder and American Rabbit Breeders Associa-tion Judge Julie Ueno who will talk about the history and characteristics of rare breed rabbits suited for meat production. (Classroom 2) Julie Ueno

New Genetics Technologies for Breed Conservation–DNA Analysis & Inter-pretation: There have been amazing advances in science and technology that have provided new insight into our understanding of the origins and current genetic status of rare breeds. Gus Cothran is a recognized leader in the study of rare breed genetics and will explain the latest advances and how they can be utilized for rare breed con-servation. (Classroom 1) Gus Cothran

12: 00 pm – 1:00 pm lUnCH - Enjoy lunch atop the 20th floor of the Clarion Hotel.

1:00 pm – 1:20 pm annUal members’ meeTinG (Ballroom)

1:30 pm – 2:30 pm ConCUrrenT sessions

Pork: The Other Red Meat: Chefs around the country are eager to get their hands on naturally-raised, heirloom breeds of pork that are definitely not “the other white meat”. Chef Bob Perry will discuss the different breeds, flavors, and their appli-cations in professional and home kitchens alike. The presentation will also cover ways to process and market naturally-raised heritage breeds. (Classroom 1) Bob Perry

How to Work Productively with Your Processor: Quality meat processing cannot be un-derestimated as a vital part of a farm enterprise. Developing a productive working relationship with the processor will ensure that both producer and processor are set up for success. Abdul Chaudhry, of Chaudhry Halal Meats, will offer insight into issues surrounding meat processing and how with planning the producer can improve the quality of the product. As a USDA Inspected, Halal Certified, Certified Organic, and Animal Welfare Approved processor, Abdul can answer questions regarding requirements for these certification programs. (Auditorium) Abdul Chaudrhry

Because They Taste Better–The Competitive Edge of Heritage Breeds in Grass-Based Production Systems: Through selective breeding of heritage breeds exclusively and grass feeding only, to the unique dry-aging process, and detailed butchering, Romona Huff of Gryffon’s Aerie farm has created artisanal products that James Beard chefs tout as some of the best meat available in the country. The farm owners stand firm in their belief that it is the use of heritage breeds that gives the farm its greatest advantage. Join Ramona as she shares her experiences and successes in raising and marketing heritage breeds. (Classroom 2) Ramona Huff

2:30 pm – 2:50 pm breaK - Complimentary coffee, tea, water, soda, and snacks.

2:50 – 3:50 pm ConCUrrenT sessions

Demystifying Farm Economics: Do I need to create an LLC for my farm? Should I carry liability insurance for my products? Am I setting up my farming venture for financial success? These are some questions producers face as they try to understand the business of farming. Arnie Oltmans will guide you through the confusing essentials of farm economics and help build an understanding of what is needed to establish a strong financial foundation for your farm. (Auditorium) Arnie Oltmans

Navajo Churro Presidium–Direct Mar-keting Rare Breed Sheep: Once among the rarest breeds of sheep, the Navajo Churro is recovering from the brink of extinction and enjoying new popularity among weavers and consumers. Gary Nabhan,

saTUrday, november 14, 2009 *

11:00 am – 12:00 pm ConCUrrenT sessions

2:50 – 3:50 pm C

Incorporating Rare Breeds Into Your Farm Plan: How do you bring

Poultry Incubation–Hatching

is on the rise and so is the need for a

farm enterprise. Developing a productive working relationship with the processor will

guide you through the confusing essentials of farm economics and help build an understand-

- Once among the

Rabbit Breeds:ing rare breed rabbits to your farm? Learn from rabbit breeder and American Rabbit Breeders Association Judge Julie Ueno who will talk about the history and characteristics of rare breed rabbits suited for meat production. (Classroom 2) Julie Ueno

* All Saturday sessions will take place at the host hotel.

(con’t)

8:30 am – 9:30 am session

co-coordinator of Slow Food USA’s Navajo Churro Presidium will talk about how farmers are cooperatively producing and managing their flocks in order to market to consumers who desire products from this traditional Native American breed. (Classroom 2) Gary Nabhan

Marketing 101–A Closer Look at Marketing Strategies for Independent Producers: Despite success with heritage livestock or poultry, no farm enterprise is complete without a well thought out and diverse marketing strategy for the animals and their products. Join producers Steve and Sara Moize of Shady Grove Farm in Hurdle Mills, NC, as they share their experiences and successes in developing market-ing strategies for farm products. Some of these techniques include direct marketing on the farm, farmers markets, and creative “guerrilla” marketing. Learn how to reach your target audience when the economy and competition are putting pressure on your operation. (Classroom 1) Steve and Sara Moize

4:00 – 5:00 pm Plenary session

New Tools and Strategies for Rare Breed Producers: In this final plenary we will reflect on the strategies that have been explored during the conference and explore new opportunities that support both the rare breed producer and rare breed conservation. (Auditorium) Marjorie Bender, Phil Sponenberg

Charles Bassett has served as Executive Director of ALBC since July 2002. He joined the ALBC staff after 28 years with the Nature Conservancy where he worked at every level of the organization. Chuck has a M.S. in Biology from Adelphi University and brings over 30 years of experience and success in biodiversity conservation, non-profit leadership and management, strategic planning and implementation, organizational development, and fundraising. He provides vision, direction, and oversight for ALBC.

Marjorie Bender joined the ALBC staff in January 1999 and serves as Research and Technical Program Director. She has a M.Ed. in Agricultural Science from the University of California-Davis, has been involved in sustainable agriculture since 1991, and has over 20 years of experience in the non-profit sector. Marjorie oversees all aspects of ALBC’s conservation work, working closely with staff to realize both short and long-term conservation priorities. She has led ALBC’s Heritage Turkey conservation effort. During her free time, Marjorie enjoys riding her Choctaw horse, a line of Colonial Spanish.

Jeannette Beranger joined the ALBC team in August of 2005 and is a Research and Technical Program Manager. She comes to the organization with over 20 years experience working with animals in the non-profit sector. Beginning her career as a veterinary technician, Jeannette became a head zookeeper at the Roger Williams Park Zoo in Rhode Island. Her responsibilities included managing a wide variety of species, particularly the animals within the zoo’s rare breeds farm. Working for the American Association of Zookeepers, Inc., she developed international outreach programs that included zookeeper training workshops and the first-ever international conference on zookeeping. Jeannette’s experience has given her the tools to successfully develop and implement ALBC’s breed conservation programs. At home, she and her family raise Buckeye chickens and Marsh Tacky horses.

Donna Carver, PhD is an Associate Professor and Extension Veterinarian at North Carolina State University where she received her BS in Poultry Science, her Doctorate in Veterinary Medicine, and her PhD in Population Medicine. Her major interests are in the area of epidemiology – the study of infectious agents and how they behave in populations. She feels that understanding how these agents behave in flocks is important so that prevention programs can be developed and implemented. Donna concentrates in training growers in best management practices for disease prevention and believes it is the best way to prevent disease outbreaks and reduce

food safety threats, minimizing the use of vaccines and antibiotics. Recently, she has been educating small flock growers in disease prevention since prevention is relatively easy to achieve compared to successful treatment and eradication.

Abdul Chaudhry is the owner/operator of Chaudhry Halal Meats in Siler City, NC, and is one of only two independent USDA inspected poultry plants in the state that accepts animals from small scale producers. His plant processes cattle, sheep, goats, rabbits, and poultry. Abdul brings over 10 years of experience in meat processing to the conference and is well versed in the procedures surrounding USDA Inspection, Halal Certification, Certified Organic, and Animal Welfare Approved programs.

Gus Cothran, PhD began his career at North Texas State University where he obtained BS and MS degrees in Biology followed by a PhD in genetics from the University of Oklahoma. He is widely known for his work at the University of Kentucky as the Director of the Equine Parentage Testing and Research Laboratory and is a Research Professor in the Department of Veterinary Science. Today, Gus is Clinical Professor in the Department of Veterinary Integrative Biosciences at Texas A&M University. He has a genotyping laboratory that types horses, cattle, dogs, and cats. Gus is involved in research with genetic mapping, genetics of specific characteristics, population genetics, and conservation genetics of rare breeds.

Chef Scott Crawford, a Mobil Travel Guide Five-Star rated chef, works at The Umstead Hotel and Spa as Executive Chef of the property’s signature restaurant, Herons. He states, “I believe in the chef-farmer concept -- the importance of bringing together the nearby farmer who has a passion for organic produce or farm-raised meats with the chef who has a passion for optimizing rather than masking their natural flavors; this is one of our priorities at Herons.” Chef Crawford first earned Five-Stars from Mobil Travel Guide for his regional American cooking as Executive Chef of Woodlands Resort & Inn, the Relais & Chateaux property and Gourmand Dining Room located in Summerville, SC, and as Executive Chef of The Georgian Room at The Cloister Hotel in Sea Island, Georgia where his coastal Georgian cuisine earned another five coveted stars and critical praise.

Ramona Huff, a Toronto, Canada native, had an active career in advertising and marketing working for large companies such as Molson and Tyco. Having members of her family in Canada who were farmers, Ramona was always drawn to farming. She finally left her advertising and marketing career when she and her husband Collins began farming in Virginia in 1998. The couple decided to farm exclusively with heritage breeds and currently raise and market Milking Devon cattle, Beef Devon cattle, Tamworth pigs, Cotswold sheep, and Karakul sheep. Ramona is also a regular contributing writer for the In the Kitchen newsletter and for their on-line magazine, writing the Life on the Farm column.

Chef Bret Jennings, the owner/operator of Elaine’s on Franklin in Chapel Hill, NC, began his culinary career as a caterer while a college student at NC State in Raleigh, NC. He traveled extensively to research culinary traditions in Thailand, Mexico, France, Italy, Germany, and Spain. He trained domestically with two of America’s top chefs, Ben Barker of Durham, NC’s Magnolia Grill and Bob Kinkead of Kinkead’s in Washington, DC. Both have been named to GOURMET’s Top 50 Restaurants in America. Chef Barker describes Chef Jennings as “a culinary genius” and expresses his pride that Elaine’s On Franklin is still carrying on Magnolia Grill traditions while allowing Bret’s own personality to shine through. In 1999 Bret opened his own restaurant, Elaine’s On Franklin which was featured in Southern Living Magazine. He was also invited to cook at the James Beard House December 2002, and was awarded the top rating of four stars by Greg Cox and the Raleigh News and Observer in 2003.

David Kendall has served as the joint Executive Secretary of the American Milking Shorthorn Society and the Brown Swiss Cattle Breeders Association of the USA since April 1, 2002. The objective of this joint venture was to maintain costs in an increasingly difficult economic environment by combining as much as possible of daily office operations while maintaining distinct breed identity. David also serves as the current chair of the Council of Dairy Cattle Breeding, a member of the National

sPeaKers

Networking Dinner6:00 - 8:00pm, 20th Floor of the Clarion Hotel State Capital

Reflect on the day, talk with old friends, and make new ones as we wind down the 2009 Conference with an evening meal.

Animal Germplasm Program-Dairy Committee and the Purebred Dairy Cattle Association. Reared in Chino, California David graduated with a BS in Agricultural Economics from the University of California-Davis.

Shannon Nichols and her husband David have had various endangered breeds over the past 16 years. Their interest has evolved from being collectors to conserving breeds that are useful in on-farm cheese making. In 2007, their herd transitioned to Certified Organic and half of the commercial herd is now comprised of Ayrshire and Kerry cattle due to the outstanding aged cheeses produced from the milk of both breeds. David and Shannon have been processing their milk since 1996, with David focusing on fluid milk and ice cream and Shannon making traditional raw and pasteurized milk cheeses.

Mark Lloyd, DVM, is the Medical Director for The Humane Society of the US Emergency Services department. He received his DVM from the University of Georgia and has served as the Senior Veterinarian at the Roger Williams Park Zoo, Deputy Director of the El Paso Zoo, and Director of the Alaska SeaLife Center. He has served as an Adjunct Professor and Field Faculty for Tufts University, University of Maine, and Vermont College and has lectured internationally in Germany, Brazil, Spain, and the United Kingdom. Mark has worked closely with animal rescue organizations while serving as a private consultant in Wildlife Conservation, Management, and Medicine and Institutional Disaster Planning. He was Team Commander of US Veterinary Medical Assistance Team - 1 (VMAT-1) and served as Chair of the VMAT Oversight Board and Working Group for the American Veterinary Medical Association.

James McConnell serves on the ALBC Board of Directors. He graduated from the University of Virginia in 1975 with a dual major in Sociology and Economics. He has been self-employed since 1977 as a private investor, and has acted as Trustee, Co-Trustee, or Advisor to investment accounts since. Along with his wife, Mary McConnell, he owns 1,500 acres of land near Rapidan, Virginia, where they raise, breed, and campaign English Setter dogs in field trials. They also maintain a breeding herd of endangered Choctaw horses. Both have a love of agriculture, livestock, horses, and conservation.

Nathan Melson, along with his wife Ellen and his mother Cathy, operate Sloans Creek Farm in Dodd City, Texas. The family strives to operate the property as a non-certified organic, sustainable, grass-based family farm with a focus on quality grass-fed beef, lamb, chevron (goat meat), and sustainable pastured pork produced mostly from endangered livestock breeds. Currently they raise and successfully market Red Poll, Dexter, and Murray Grey cattle, Red Wattle hogs, Speckled Sussex chickens, Myotonic goats, and St. Croix sheep to markets in and around the Dallas/Ft. Worth, Texas region.

Steve and Sara Moize operate their 90 acre Shady Grove Farm in Hurdle Mills, NC, with a passion for farming that preserves the wisdom of generations past, while still embarking on the path of sustainable agriculture and living. Steve is the seventh generation on his family farm and with his wife, Sara, grow over 250 varieties of heirloom vegetables, grass fed meats and eggs, heritage turkeys & chickens, and other farm products that they market through direct sales, farmers markets, and the internet.

Grā Moore is a life long poultry enthusiast who has been hatching his own birds for over 20 years. Grā followed his interest into college where he earned a degree in poultry science from North Carolina State University in 1995. Following graduation, he entered the commercial poultry industry specializing in hatching turkey poults. Soon thereafter Grā realized that he was not interested in the commercial industry and decided to return to raising poultry on his own small farm in South Carolina. He raises Heritage Chickens and Heritage Turkeys, and hatches nearly 1000 birds a year. He provides many of the chicks and poults for local farms and has become a valued local source for poultry in his community.

Gary Nabhan, PhD is a professor of Geography, a conservationist, a poet, a rancher, a prolific author, and the founder of two food advocacy groups including Native Seeds Search and more recently the Renewing Americas Food Traditions alliance of food,

farming, environmental, and culinary advocates. He is one of the co-coordinators of Slow Food USA’s Presidium for the Navajo Churro sheep breed and is working closely with both the Caucasians and the Navajo to profitably put this breed back on the table.

Arnie Oltmans, PhD is an Associate Professor at North Carolina State University’s College of Agriculture and Life Sciences and is their Resource Economics Undergraduate Coordinator. He has been a contributing editor of Agri Finance magazine since 1997 and has authored articles for Agricultural Finance Review and other ag publications. His article “Why Farmland Cannot, Will Not and Should Not Pay for Itself,” in the Journal of American Society of Farm Managers and Rural Appraisers was selected as the most outstanding article published in the 1995 volume year. Arnie was further honored as a Teacher Fellow by the National Association of Colleges and Teachers of Agriculture for his work in agricultural economics education.

Bob Perry is the Special Projects Manager for the Sustainable Agriculture and Food Systems Working Group at the University of Kentucky’s College of Agriculture. A chef in his own right, he serves on the board of Chefs Collaborative and is active in providing advice to programs involving sustainable and local food production. Through his work with the Kentucky Hamburger Alliance he has helped find a way for local farmers to develop their own businesses through cooperation and building alliances among other farmers, restaurants, and consumers.

Callene Rapp is one of the rare zookeepers with a specific interest in domestic animals – turning down opportunities to work with more exotic species. The Sedgwick County Zoo in Wichita, Kansas, where she acts as Senior Keeper, is home to 27 different breeds listed on the ALBC Conservation Priority List. She has helped develop a dedicated staff that ensures the zoo visitors are introduced to rare breeds and the advantages offered by these breeds versus commercial animals. She has a strong background in agriculture and operates Rare Hare Barn with her husband Eric where they raise rare breed rabbits, chickens, and Quarter Horses. Callene currently serves as the Chair of the ALBC Board of Directors.

Eric Rapp is a third generation farmer who has been working with rabbits since he was big enough to help his granddad carry a bucket of feed. His granddad believed in everything being natural and organic. Eric and his wife Callene carry on this legacy by insisting that everything that goes into their Rare Hare Barn rabbits be as wholesome as possible. In 2008, Eric retired from his full time job at the Sedgwick County Zoo to take on rabbit production full-time at the family farm. In addition to the rabbits, Eric and Callene also raise Pineywoods cattle, Jacob sheep, and Nankin bantams.

Phil Sponenberg, PhD, DVM has served as the Technical Coordinator for ALBC since 1978. He is a veterinary pathologist and geneticist at Virginia Polytechnic Institute and State University in Blacksburg. He has written several books on color genetics and rare breed conservation – including A Conservation Breeding Handbook – and is sought after as a speaker on genetics as well as rare breed conservation. Phil has taken the lead on Spanish horse rescues and is a conservation breeder of Spanish horses and Tennessee Fainting goats. He works closely with many breed organizations as well as with individual breeders.

Julie Ueno is an officially licensed American Rabbit Breeders Association judge originally from Washington. Her rabbit passion began at the age of 10 with show and meat Satin rabbits. In 1989 she moved to Japan where she began to raise rare varieties in five dwarf rabbit breeds and pioneered Japan’s purebred rabbit associations, shows, and workshops. After 18 years in Japan, Julie returned to the US where she and her son have made Charlotte, NC home. She currently enjoys judging rabbits and has embarked on a rabbit feed research project. Julie is dedicated and passionate about the promotion and preservation of the rabbit hobby.

Josh Wendland is a fifth generation family farmer. He and his wife Kelly and son Jacob breed and raise Red Wattle hogs, Belted Galloway cattle, and Angus cattle for market. They live on the edge of the Flint Hills in north-central Kansas where they enjoy raising their animals in an all-natural environment. Josh currently serves as the president of the Red Wattle Hog Association.

aCCommodaTommodaTommoda ions

Hotel:Clarion Hotel state Capital320 Hillsborough StreetRaleigh, NC 27603Phone: (919) 832-0501www.raleighclarion.com

The room rate for conference attendees is

$79 per night(Friday and Saturday) when reserved by september 18, 2009.

Mention the American Livestock Breeds Conservancy to receive the special conference rate.

Travel & aCCommodaTionsTransPorTaTaT TaTa ion

Raleigh-Durham International Airport (RDU) is 13 miles from the Clarion Hotel State Capital. The Clarion does not provide shuttle service.

directions from rdU to the Clarion: Take I-40 East towards Raleigh. Take Exit 298B - S Saunders Street. Continue on S Saunders Street (NC-50/US-401/US 70) towards Downtown Raleigh for about 2.5 miles. (The street name will turn into McDowell Street.) Turn left onto Hillsborough Street. The hotel McDowell Street.) Turn left onto Hillsborough Street. The hotel McDowell Street.) Turn left onto Hillsborough Street. The hotel will be on your right.

super shuttle service amtrak1-800-258-3826 1-800-872-7245www.supershuttle.com www.amtrak.com

The Clarion Hotel State Capital is serviced by several bus sys-tems, including the Triangle Transit Authority and Capital Area Transit. Also, the city of Raleigh has recently launched the R-Line which is a FREE circulator that loops around downtown.

Free parking is available at the hotel.

Photo Contest2009

Have pictures of rare breeds that you’d like to share?

Participate in this year’s albC member Photo Contest.

Please submit photos to editor@albc-usa.org.

Prefer digital files in a high-resolution format. However, mailed submissions will be

accepted. mail to: albC

Po box 477Pittsboro, nC 27519

Contest winners will be an-nounced at the conference. must

receive photos by september 16th in order to be part of the

competition. Prizes for 1st, 2nd, & 3rd place.

Photo Credits: Buckeye chics/Andrew Reinhert; Navajo-Churro ram/Tom Johnson; American hinchilla doe/ALBC Staff; Red Wattle Hog/ALBC Staff

silent auctionRemember - ALBC needs items to auction off at the annual

silent auction occuring at the conference.Please bring items to the conference or mail them ahead of

time to: ALBC, PO BOX 477, Pittsboro, NC 27519Call (919) 542-5704 or email albc@albc-usa.org for more information.

Can’t bring the membership to your farm, bring your farm to the membership!

The annual conference poster session provides an informal and casual venue to promote your ideas or projects in a conference setting. For more

information on how to submit a poster contact the ALBC office (919) 542-5704 or e-mail jberanger@albc-usa.org.

Po box 477 Pittsboro, nC 27312The 2009 Conference

of theAmerican Livestock Breeds Conservancy

Crucial Cuisine©:Putting Rare Breeds Back on the Table

Non-ProfitU.S. Postage

PAIDPittsboro, NCPermit # 50