"...when the last individual of a race of living things breathes no more, another Heaven and another Earth must pass before such a one can be again."
-William Beebe

Conference Schedule:

Pre-Conference Clinics (Friday, November 13th)

MORNING CLINICS

8:00 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 Bender Fee: $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 Rapp Fee: $50

Selecting Heritage Chicken Breeding Stock for Productivity: Knowing which birds to breed and which to eat is fundamental to good breeding. In this session you will learn how to evaluate your flock for meat production, egg-laying qualities, 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 Carver Fee: $50

9: 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 Jennings Fee: $125

AFTERNOON CLINICS

1:00 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 prominent 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 session you will learn how to evaluate your flock for meat production, egg-laying qualities, 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 Carver Fee: $50

3:30 pm – 6:00 pm
Breed Association Clinic: Effective breed associations are governed by an elected 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 leaders 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

~~A Rare-A-Fare: A Dinner Featuring Rare Breeds: ~~ (Friday Evening)
Clarion Hotel State Capital Conference
Check-In and Cocktails Begin @ 7:00 pm
Dinner: 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.

Conference Presentations & Schedule (Saturday, November 14th)

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 producers 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 create high-quality hamburger patties for foodservice accounts. Each producer retains their individual business, selling the middle meats and cuts for which they have markets, 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 successful hatch. Topics will include choosing the incubator that best suits your needs, technique, and biosecurity. (Classroom 2) Grā Moore

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

New Genetics Technologies for Breed Conservation–DNA Analysis & Interpretation: 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 conservation. (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 applications 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 underestimated 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 Marketing 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, 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 marketing 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

~~Networking Dinner~~
6:00pm - 8:00pm 20th Floor of the Clarion Hotel State Capital

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