AICA President Lee Eaton, Eaton Charolais, Lindsay, Mont.

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1 AICA President Lee Eaton, Eaton Charolais, Lindsay, Mont. Years in the Charolais business: Since 1965 AICA membership has an excellent position in the cattle business. AICA has been out front in services offered such as genetic evaluation. Charolais-cross cattle are at a great advantage because of their color. No other breed can match that. There is a tremendous demand for Charolais-cross feeder cattle. With the high price of corn, demand will increase. We are bullish on Charolais! AICA Vice-President James Hayden, Hayden Farm, Bardstown, Ky. Years in the Charolais business: 11 years I was elected to serve on the Kentucky Charolais Association Board in 1997, later serving as President. I was appointed by Dr. Harold Rose to serve on the activities committee in Upon his retirement as area 11 director, I was elected to serve as the area director. I am extremely optimistic on the future. The directors, members and staff work with diligence and determination to insure that the AICA will emerge as a leader in the beef industry. As the industry continues to evolve, it will become even more evident that the Charolais breed will need to maintain its own identity, yet work closer with other breed associations.

2 AICA Secretary and Area 8 Director Stanley M. Bonacker, Windy Hill Charolais Farm, Cedar Hill, Mo. Years in the Charolais business: 45 years We read about white cattle, so we AI bred a Holstein-Angus heifer to a Charolais bull and liked what we got. We started buying a few Charolais-cross cows and purebred bulls in I am very pleased that the AICA has taken the lead to establish a National Beef Cattle Center. Charolais genetics combined with rate of gain and low feed conversion will play a big roll in rising feed costs. We have also improved the carcass quality of Charolais cattle. Get active and attend sales, meetings and shows. Support your local cattleman by attending their activities. AICA Treasurer Justin Jake Martin, Tamberlane Farms, Canandaigua, N.Y. Years in the Charolais business: Started in Years We purchased my farm in 1975 and started with Angus, then Hereford cattle. Citing their shortcomings, recommended this new, exotic breed Charolais. We went to the New York State Fair in August 1975 and met Rick Scott of Bob & Mary s Farm, Hannibal, N.Y. and his enthusiasm and great cattle convinced us to go Charolais. We have a great breed which we work hard to keep in a top rank in the industry. We currently have a great staff in Kansas City that also works hard to keep us there. We must always remember PROMOTION, PROMOTION, PROMOTION! AICA Ex-Officio Alan J. Vedvei, Vedvei Charolais Ranch, Lake Preston, S.D. Years in the Charolais business: 9 1/2 Years with Wienk Charolais, 22 Years as VCR I began working part-time for Wienk Charolais in While working there, Arnold and I purchased a herd of about 100 cows. In the spring of 1986, my father retired and I had the opportunity to go home and farm some of his land. From that, Vedvei Charolais Ranch started with about 45 cows. AICA is facing some rapidly changing times in the cattle industry. We must take a leadership role and position the AICA correctly to take advantage of the opportunities without jeopardizing our financial assets. As for the Charolais breed, we have a product that is superior to all when it comes to feed efficiency, percent red meat yield, and several economically relative traits. We have a product that is easily identified by color, something many breeds cannot claim. Area 1 Director Bill Steel, Bridgeport, Neb. Years in the Charolais business: All of my life I bought a Charolais show heifer from Bauman s several years ago. A couple years later, I went back and bought another. From those two heifers, I developed a breeding program. Lee Eaton asked me if I would be interested in joining the Board of Directors. I had gone to the meetings before and wanted to help the breed out by pushing the commercial and carcass end of things. Getting the Beef Cattle Center up and going, while working with other breeds, will be a big positive for the AICA. The Charolais-cross calves going to the market are on the up and up. Everyone is starting to catch on to what Charolais cattle can offer. It comes down to being efficient, with the Charolais-cross calves you get really good efficiency.

3 AICA Area 2 Director Randy Perry, Fresno State University, Prather, Calif. Years in the Charolais business: Since Years My parents had a small herd of commercial cows and decided that they wanted to get my sister and I involved in showing purebred heifers. They chose Charolais. They bought a few heifers for us to show and some percentage females to start up a breeding program. When I came to Fresno State in 1990, my parents donated a small group of heifers to start the Charolais program here at the University. I previously served on the Board for two consecutive terms and enjoyed it greatly. When the opportunity presented itself to run again, I accepted and have enjoyed serving again on the Board. I think our breed has a tremendous opportunity to gain market share in terms of commercial bull sales. Along with most cattle feeders and packers have known for many years the value of Charolais-influenced feeder cattle. It is now our job to get that message communicated to commercial producers. AICA Area 3 Director Mike Roster, Roster Charolais, Spencer, S.D. Years in the Charolais business: 23 years I got into the Charolais business by purchasing open heifers from my uncle, Wayne Ediger. I am optimistic about many things concerning the future of the AICA and Charolais cattle. Including the AIJCA, and the source verified tag program. I believe DNA will prove Charolais to be exceptional as a breed in important economic traits such as feed efficiency and carcass value. AICA Area 4 Director Dean Churchill, Oakwater Ranch, Valentine, Neb. Years in the Charolais business: 26 Years I was nominated to represent Area 4 and have served in that capacity for 3 years. Prior to that, I served on different committees. I am excited about the future of the Charolais breed. I believe that the challenges of increased input costs associated with feeding cattle will highlight the ability of Charolais-cross feeder cattle to excel. This will continue to add demand for Charolais genetics and provide opportunities for those involved in the Charolais breed. AICA is faced with the challenges of finding ways to meet the demand of providing more services for its membership, while dealing with the decrease in the number of people involved in agriculture. While these are major hurdles facing the association, they are being guided by a hard working staff and a very capable board. I am confident that they will find ways to meet the challenges put before them. AICA Area 5 Director Mitch Thomas, Thomas Charolais Inc., Raymondville, Texas. Years in the Charolais business: A lifetime My family has been in the registered Charolais business since I am a 3rd generation member of the AICA Board of Directors. My grandfather was one of the pioneer importers in This is my second time to serve on the Board. I want to keep Charolais moving forward and feel the best way to do my part is serving on the board. The qualities that Charolais has to offer the cattle industry are unmatched by any other breed. Cutability and carcass quality are two things that set us apart. We have and will continue to position ourselves as the #1 Continental Breed. Our association is strong, however, we must have active members. Members need to get more involved. Registering and advertising are 2 ways to start. If we are going to continue to move ahead, we have to generate revenue.

4 AICA Area 6 Director Sue McCoy, Running 4 Charolais, Blum, Texas. Years in the Charolais business: 29 years When we moved from a big city to the country in 1971, the little town did not have 4-H so Tom and I started a chapter. Our oldest son, after showing a Charolais-cross steer wanted to show a Charolais heifer. Our way of living escalated from that one registered heifer. Over the past 29 years, I have seen many changes within our association due to the decisions made by the Board. Six years ago I was given the opportunity to serve on a National committee and was able to work closer with the Board of Directors and the decisions made for its membership. This is your association. As a board member, I would encourage you to talk with your area representatives and Board of Directors. Also, take time out, attend and support a Junior Charolais activity in your area. They re our future! AICA Area 7 Director Harlin Hecht, Double-H Charolais, Paynesville, Minn. Years in the Charolais business: 40 years Over the past 30 years, I have served on almost every AICA committee. In 1981, I was elected to the board of directors for 9 years. After a serious farm accident, I retired from all boards for a long period of time and was re-elected last year. I previously served as the AICA Secretary and Treasurer and will serve as Secretary once again next year. After working as a District Sales Manager for Land O Lakes for 39 years, I will retire in July. This will give me more time to devote to Charolais cattle and the AICA. Charolais cattle are at the right place at the right time for our industry. We not only have terminal cattle for crossbreeding that will top markets, we also have very functional female genetics. Club calf producers are now flushing top Charolais females to their bulls which is going to give our breed a boost. Let s not forget what got us here, those great performing Charolais bulls used on black and red cows. AICA Area 9 Director Eddy Loggains, Loggains Farm, Melbourne, Ark. Years in the Charolais business: 20 years My family has used Charolais bulls as long as I can remember. I wanted to get involved in the purebred side and Charolais were the natural choice. We have a product that everybody can be proud of. Charolais cattle will never be outdone. All you have to do is be optimistic about the future of our breed is attend a AIJCA Junior National. That s what the future is all about and I feel we are in good hands. I also feel that AICA is in an excellent position to move the breed forward. Our staff and leadership has kept us in a great position. I encourage all members to get more involved. Attend the membership meetings, run for a position or even attend a Junior National event. See all of the things that our association has to offer. AICA Area 10 Director Ron Nord DVM, Nord Farms Charolais, Bloomington, Ill. Years in the Charolais business: 46 years We used to raise horned Herefords and horses. The show ring influenced my change to Charolais. While showing Herefords in 4-H, I noticed that the judges were selecting smaller and smaller animals. I also noticed that my larger animals were more productive and as we were being paid for that, my Dad and I felt that we should forget about the show ring trend and add the most pounds of meat that we could. Both my father and I had just heard about the Great White Breed. We got our first Charolais in 1962 and have never been sorry. I am proud to be associated with the great cattle breeders involved with Charolais. I feel Charolais cattle are truly the best of the beef breeds because of their great genetic diversity and very low level of genetic problems compared to other breeds. They can be bred to fit any environment or meet any specifications. Designing cattle to fit your nitch can be rewarding both psychologically and financially.

5 AICA Area 12 Director Doug Rogers, Rogers Bar HR, Collins, Miss. Years in the Charolais business: A lifetime My father, Harlan Rogers, had a well established Charolais herd that he started in I grew up in the Charolais breed and soon grew to love them. When I was a kid, I went to all of the conventions with him. I ve always wanted to be involved with the decision making of the board. My family runs about 150,000 stocker cattle across the southern U.S. and I feel I can help the association understand the process and maintain contact with commercial cattlemen and commercial business. We have got to stop thinking of ourselves as a terminal cross. We need to remember what brought about the Charolais cattle industry: fast growth and lean meat. We have got to keep our cattle with these traits because the purpose of the Charolais breed is not just their color; it s the quality of their meat. We are in the meat business. AICA Area 13 Director Richard Clark, Volunteer Charolais, Tazwell, Tenn. Years in the Charolais business: 36 years I started with a commercial operation in I consider myself a prime example of the power of advertising. As a child, I saw ads in Progressive Farmer of Charolais and admired their size and muscle. Before joining the AICA Board of Directors, I was involved with the Tennessee Charolais Association since the beginning. That evolved to being elected to the Board. I have previously served 2 terms. Our cattle are our greatest asset. Hopefully our management and leaders can make the AICA as great as our breed. The membership must also do their part by working together. AICA Area 15 Director Doug Gray, Deer Valley Charolais Ranch, Laurens, S.C. Years in the Charolais business: 17 years As a boy, I was taken back by these powerful white cattle. I can remember seeing this great white cattle breed while riding a school bus to school. They were so big and full of meat, nothing like I d ever seen before. I was hooked for life! Our cattle stand out among other breeds because of the white color. You can always pick out Charolais-cross calves. The Charolais breed will gain, yield and grade like no other breed. The feed efficiency is second to none. We are primed for the future. Area 15 is shrinking in total numbers of cattle due to years of drought and real estate values increasing which makes it impossible to make grass land payback in cattle. We need to remember that better genetics means better cattle which yield more profits. Now is the time to become an active member and support the AICA. Contact your area director on ways you can help make a difference in the future of Charolais cattle.