Quaggas were beautiful pony-sized zebras in southern Africa that had fewer stripes on their bodies and legs, and a browner body coloration than other zebras. Indigenous people hunted quaggas, portrayed them in rock art, and told stories about them. Settlers used quaggas to pull wagons and to protect livestock against predators. Taken to Europe, they were admired, exhibited, harnessed to carriages, illustrated by famous artists and written about by scientists. Excessive hunting led to quaggas' extinction in the 1880s but DNA from museum specimens showed rebreeding was feasible and now zebras resembling quaggas live in their former habitats. This rebreeding is compared with other de-extinction and rewilding ventures and its appropriateness discussed against the backdrop of conservation challenges-including those facing other zebras. In an Anthropocene of species extinction, climate change and habitat loss which organisms and habitats should be saved, and should attempts be made to restore extinct species?

There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers-those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream. Few career choices lead to such extremes of labor, emotion, and monetary challenge. In The Small-Scale Cheese Business (originally published in 2010 as The Farmstead Creamery Advisor), respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as: * Analyzing your suitability for the career; * Designing and building the cheese facility; * Sizing up the market; * Negotiating day-to-day obstacles; * Ensuring maximum safety and efficiency. Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Small-Scale Cheese Business will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.

An accessible, practical resource for pasture-based rabbit production-complete with rabbit husbandry basics, enterprise budgets, and guidelines for growing, processing and selling rabbits commercially. In recent years, there has been talk in the food world that rabbits make more sense than chicken. In a country with a $41 billion broiler chicken industry, this might seem like a pretty bold statement, but it’s hardly unsubstantiated. And yet while media has been abuzz about the supposed super protein, very few farmers are stepping up to meet the rapidly increasing interest in sustainably raised rabbit meat. This is partly due to the lack of available resources in the field of rabbit husbandry. Raising Pastured Rabbits for Meat is the first book to address the growing trend of ecological rabbit husbandry for the beginning to market-scale farmer. Inspired by Daniel Salatin, who has long been considered the pioneer in integrated rabbit farming, Nichki Carangelo proves that a viable pasture-based rabbitry is not only possible and user-friendly, it’s also profitable. In Carangelo’s approach, happy, healthy rabbits are seasonally raised outside on pasture, using a pasture and wire hybrid system that promotes natural behaviors and a diverse diet, while effectively managing the associated risks. Raising Pastured Rabbits for Meat offers valuable information on how farmers can build their own rabbit enterprise from scratch and includes tips on breed selection, breeding techniques, nutrition guidelines, record keeping tools, slaughtering and butchering instructions, marketing advice, and enterprise guides to help farmers plan for profitability. This is an essential guide for anyone interested in integrating rabbits onto a diversified farm or homestead.

Omlet's easy-to-clean, safe and stylish Eglu chicken houses became an instant design icon when they were launched in 2004. Omlet quickly became most popular brand among chicken keepers, appealing to a new generation of people wanting to keep chickens as pets in their back gardens. This complete guide covers everything a novice chicken keeper needs to know, and reimagines the way you live with and look after your chickens. From helping you select the right variety of chicken to buy and setting up your coop, through to training them, rearing chicks and even showing them at events, this really is a one-stop guide to becoming a confident and expert owner. As well as background history on the chicken, there is a wealth of information on eggs and delicious recipes for cooking your eggs perfectly. Questions posed by Omlet's chicken-keeping customers are all answered here, with special emphasis on how to look after your chickens, dealing with common pests and diseases, and a year round planner to help you keep on top of the little maintenance jobs. With advice on practical matters such as runs and coops, to what and how to feed your chickens for maximum fowl fitness, this eggcellent guide from Omlet aims to ensure you have the happiest chickens on the planet.

Derived from the 28th Poultry Science Symposium of the World's Poultry Science Association (UK), this book focuses on the current interest of the phasing out of antibiotic use in poultry and covers in-depth interactions between the bird, its diet and potential pathogens. It also demonstrates the understanding of the gut health in the 21st century of commercial poultry and flocks and the ultimate safety of poultry product in the human food chain.

This superb book was initially published in 1998 and has been out of print for several years. This new edition has been updated to show the most recent developments in all areas relating to the heavy horse industry. The Working Horse Manual has been designed to act as bible for heavy horse enthusiasts. Diana Zeuner has collected articles from 24 leading heavy horse experts who, between them, have covered a wide array of topics including: o Choosing your breed o Harnesses and harnessing o Horses in forestry o Multiple hitches o Farriery o Ploughing o Plaiting o Horse-drawn machinery and equipment o Veterinary care o Transport law o Caring for horse-drawn vehicles o Road driving For this new edition the chapters about Training for Horsemen, Working Horses in Forestry and Transport and the Law have been completely updated to reflect recent changes. The rest of the book has also been amended accordingly. This new edition also has an increased section on cross-country driving and an improved 'useful addresses' section. The book is highly illustrated with photographs and diagrams. The Working Horse Manual is the only UK book of this type and is on the recommended reading list of the British Driving Society.

* Reviews the role that intellectual property plays in the development of modern animal breeding and genetics* Discusses common forms of intellectual property and economic issues relating to patent protectionIntellectual property (IP) and patents involving animals is an ever-changing field. The purpose of this book is to review the role that intellectual property plays in the development of modern animal breeding and genetics. It includes discussion of the history of animal patenting, common forms of intellectual property, economic issues related to patent protection and the funding of research, ethical issues, and the consequences of intellectual property in the modern animal genetics market place.