THE AMERICAN LIVESTOCK BREEDS CONSERVANCY

Yesterday I had a great, couple-hour visit with Don Schrider and Marjorie Bender of the American Livestock Breeds Conservancy. The ALBC, which operates out of beautiful Pittsboro, NC, concerns itself with maintaining the existence of historical and distinct breedlines of livestock animals, for reasons of biodiversity, sutsainable agriculture, historical understanding, and aesthetics including taste.. Since the best way to preserve these animals is to develop enduring markets for the specific breeds, the ALBC is tuned in not just to historical significance of given breeds, but also to their deliciousness.

At the Linkery, we’ve embraced a pecuilar challenge of developing a farm-to-table restaurant in an area with essentially no local independent livestock farmers (at least for pork or beef, and maybe lamb and goat, too). In order to make it really work as we grow, we have to help build all parts of the pipeline: to build demand by showcasing the amazing qualities of these meats, to build supply by working directly with local and regional farmers to encourage them to take a chance on growing these animals, and to figure how to re-establish a processing and distribution chain — from independent farmers to small processors to small restaurants to independent-minded eaters — which has been so thoroughly dismantled in the last 50 years as to be all but nonexistent.

The folks at the ALBC, and the breeders and farmers they work with, are tackling these same issues, from the side of the suppliers. So just in talking about where we’re at, and what’s working and not working for us, I learned a lot about what we can do that will likely be most effective in helping advance these goals.

Of course, Marjorie and Don provided the names of several folks, breeders, farmers, and restaurant owners, who may be able to help us with advice or product. Not only that, Marjorie provided an inspirational idea: when I mentioned the great success we had with Old Creek Ranch goat, she pointed out that the San Clemente breed of goat is of historical significance to our region, and the line is being maintained by several breeders. Plus, it’s a good meat goat. She pointed out that this would be a great opportunity for us to experience a distinct food that is historically tied to our area. Project San Clemente Goat is officially under way — I’ll be seeing what I can come up with soon.