The American Emu Association (AEA) held its 2009 National Convention in Orlando, Florida during the second full week of July.

Several AEA members, who attended the convention, spent a few extra days exploring the Orlando area. Trips to Sea World, Universal Studios, Gatorland, Airboat Rides, Disney World and discount shopping malls seemed to be the most popular.

Emu grower, Joylene Reavis of Brodhead, Wisconsin found her way to Disney World's Animal Kingdom. After hearing reports of the only picture of an emu at Walt Disney World being at Animal Kingdom's Rafiki Planet Watch, Joylene, her son, Jim Paul and granddaughter, Emily Paul, of Monroe, Wisconsin, set out to find this elusive picture. This trek took them well off the beaten path.

After a pleasant open train ride through the "jungle" area near the African Safari attraction, they arrived at Rafiki's Planet Watch, an area dedicated to encouraging birds, butterflies and other "critters" with earth friendly areas for these species to visit and make their homes. It was a beautiful, shaded area that was quite enjoyable to walk through.

At the end of the main trail, they entered the large, air-conditioned Conservation Station. They immediately saw the big wall with a mural depicting hundreds of animal. Directly in front of them they found the painting of an emu and a cassowary. A picture was taken so that they could show off their trophy find.

The emu had been found. This was only one of their many great memories.

Joylene and her husband, Mike, own and operate Sugar Maple Emu Farm in Brodhead, Wisconsin.

The 2010 American Emu Association National Convention will be held in Des Moines, Iowa. More information will be available later this year under EVENTS at www.aea-emu.org .

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BRODHEAD, WI --- Exposure to harsh winter weather is responsible for dry, chapped or irritated skin on the face, hands, arms and legs. These are the areas that are subjected to the cold, harsh winds or the dry, heated indoor air at this time of year. Sugar Maple Emu Farm has the answer to these winter woes.

Our skin is a natural barrier against Winter's harsh conditions. The outermost layer of skin (epidermis) is very important to keeping the inner layers of skin protected. Leading skin specialists agree that this is the time of year that your skin craves oils to replenish those being lost through cold and dry conditions. Emu Oil from Sugar Maple Emu Naturals, contains wonderful Essential Fatty Acids, including Omega 3, Omega 6 and Omega 9. These, along with other short chain fatty acids, help to keep the outer and inner layers of your skin nourished, moisturized and rehydrated. By using Sugar Maple Emu Naturals Emu Oil you can continue to feed the outer surface of skin while replenishing the essential fatty acids deeper within the lower layers of your skin.

Sugar Maple Emu Naturals Emu Oil is safe for all ages. Whether newborn or elderly, it will help to alleviate your dry, itchy skin problems.

Joylene Reavis, co-owner of Sugar Maple Emu Farm, states, "Sugar Maple Emu Naturals Emu Oil can be a lifesaver for your dry skin." Emu oil's amazing transdermal properties quickly penetrate to the third layer of the derma to rush the nourishing components, which make up its complex structure, to the dehydrated cells. It is nourishing and moisturizing oil that mimics the skin’s own oils and rebalances the lipid fatty acid composition in skin to ensure softer, moisturized skin. Ms. Reavis added, "Our Pure, Fully Refined Sugar Maple Emu Naturals Emu Oil is all-natural. There are no chemicals and no fillers to further irritate your skin’s already delicate state.“ For extremely dry skin conditions, Reavis recommends "Herbal Garden Hand & Body Lotion" and "White Satin Moisturizing Cream" which are ALL NATURAL and made with only the finest oils, natural active ingredients and herbal extracts. These ingredients will nourish the skin cells so that the cells can rebuild themselves. "Herbal Garden Hand & Body Lotion" and "White Satin Moisturizing Cream" each contain 30% Emu Oil.

For more information about Sugar Maple Emu Naturals Emu Oil and other emu oil products, call Sugar Maple Emu Farm at 608-897-8224 or (toll free) 866-608-8224 or, visit www.SugarMapleEmu.com .

Sugar Maple Emu Farm is a member of the American Emu Association (AEA) Certified Business Member Program. AEA is a non-profit trade association representing the emu industry. The emu industry is an alternative agricultural industry, dominated by the small farmer, who is devoted to humane and environmentally positive practices that will produce beneficial products for society. For more information about the American Emu Association (AEA) or the emu industry visit http://www.aea-emu.org or call 541-332-0675.

On September 15, 2008 Sugar Maple Emu Farm will raise the prices on a few of it's Emu Oil, Emu Meat and emu related products. Feed prices, transportation and utilities costs along with supplier increases have made this increase necessary.

We will carry the same high quality items that you have come to expect from Sugar Maple Emu Farm while adding some new products. During the past several years we have private labeled our Emu Oil and have introduced a line of handmade soaps under the "Sugar Maple Emu Naturals" label. This Fall we added two new ALL NATURAL products, Herbal Garden Hand & Body lotion and White Satin Moisturizing Cream. All of our products carry a 30 day, exchange or money back, guarantee.

We would like to extend a big "Thank You" to all of our past customers and an equally big "Welcome" to all our "new" or "soon to be" customers. Your business is very much appreciated!

Sugar Maple Emu Farm Invites Area Residents to Visit

BRODHEAD — As a part of their participation in National Emu Week (N.E.W.), May 5 - 13, 2007, Mike and Joylene Reavis, owners of Sugar Maple Emu Farm, are inviting folks to come out for a visit from 10 AM to 3 PM on Saturday and Sunday, May 5 & 6 and again on Saturday and Sunday, May 12 & 13 when Sugar Maple Emu Farm joins with several area farms for Brodhead's Four Farm Tour. Open House will be held each day from 10 AM - 3 PM with pen tours at 10:30 AM, 1 PM and 2:30 PM, weather permitting.

National Emu Week is sponsored by the American Emu Association (AEA) to educate the general public about emus and the products derived from the farm animal. This is the ninth year for the nationwide event and the sixth year that the Reavis' have held an Open House.

Originally from Australia, emu are being raised in the United States for their lean red meat, but farmers like Mike and Joylene find additional income in the food co-products such as leather, oil, eggs and feathers. Unlike other poultries, emu is not taken to auction or sold directly to slaughter facilities. The farmer arranges for processing and handles sale of the end products. During the Open House there will be USDA & State inspected red meat, feathers, leather products, clean blown eggs and decorated eggshells along with health and beauty products made with certified, fully refined emu oil, all available for purchase.

Visitors will view an entertaining and informative video, see the pen areas of the farming operation and browse the seasonal store that is set-up from May through September. “We do ask that visitors sign a guest book” said Ms. Reavis. “We do not allow anyone full access to our operation." All pen tours are with a tour guide only. Visitors will be able to view the breeders as well as 2 week old emu chicks. These chicks are brown, black and white striped until they are two months old. At that time they turn a chocolate brown. As adults they will be a grayish brown, stand 5 ½ - 6 feet tall and weigh 110 - 130 pounds.

Sugar Maple Emu Farm hosts pen tours for individuals or groups from May through September by appointment. To schedule a tour for your group or to find out more information about the heart healthy red meat, the oil or other products, visit their website, www.SugarMapleEmu.com or call 608-897-8224.

For more information about the Open House or the Brodhead - Four Farm Tour, visit www.SugarMapleEmu.com , click on "SPECIALS", then click on "NATIONAL EMU WEEK" or "FOUR FARM TOUR".

For more information about the AEA, or the emu industry visit the AEA website at www.aea-emu.org or call 541-332-0675.

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BRODHEAD --- Newly crowned "Alice in Dairyland", Gena Cooper, spent a day in late June at Sugar Maple Emu Farm learning about emus. Emus are large birds, native to Australia and related to the ostrich. Sugar Maple Emu Farm is owned and operated by Mike and Joylene Reavis and located 8 miles Southwest of Brodhead. The Reavis' were joined at their farm by emu growers, Eileen Clark and Don & Phyllis Toberman, to educate both Gena Cooper and the new Marketing Director for "Something Special from Wisconsin" and "Alice in Dairyland", Lois Federman about the expanding emu industry.

Gena learned a lot about the emu industry and was soon "up close and personal" with a live emu. "I never realized how many different products can be made from one emu'" she said. Gena was surprised to learn about the many uses for emu oil, the delicious and nutritious properties of emu meat, the soft and supple, quill patterned leather that is made from emu hides and the beautiful green eggshells that lend themselves to many different kinds of egg art.

Alice in Dairyland is the agricultural spokesperson for Wisconsin's agricultural products and for the "Something Special from Wisconsin" program.

For more information about emus, visit the Wisconsin Emu Association (WIEA) website www.wiemu.org

For more information about the "Something Special from Wisconsin" program visit the Wisconsin Department of Agriculture (WI-DATCP) website www.datcp.state.wi.us

A hot new food for the outdoor cooking season

Fifty years ago you might see the backyard grill in action three times in a year: Memorial Day, Independence Day and Labor Day. Dad would wrestle it out of the garage, knock off the dust and hand Mom the rack to clean, usually at her insistence since the blackened grime “added flavor” and “the fire would burn off any germs.” She would carry it at arms length into the house where she would scrub it. Dad would get the charcoal just right and flip burgers or grill hot dogs with a radio playing in the background. Potato salad, coleslaw, potato chips, tomato slices, pickles and any condiments were Mom’s domain. According to the Barbeque Industry Association, things have changed. Three out of four American homeowners own a grill and over half of those owners cook out all year round, sometimes as often as 5 times a month during the traditional cookout season.

While hot dogs and hamburgers are still mainstays for the occasional out-door chef, true aficionados have expanded their grilling expertise to include many other dishes. Chicken, pork and beef still dominate the scene; but emu joins salmon and shrimp as being one of the new ‘hot foods’ for the out-door cooking season.

A red meat recognized as Heart Healthy™ by the American Heart Association, emu ranked best in 15 out of 20 essential nutrients in a USDA funded study at the University of Wisconsin. “Emu came out lower in fat, including saturated fats, but higher in protein,” reports American Emu Association president Gerald Edwards. “It was also higher in iron and several other essential vitamins than the other six meats tested.”

The best way to grill this lean red meat? According to Louisiana Chef Dale Bourgeois there is very little shrinkage, so you can use 3/4 the amount of emu vs. other meats. Bourgeois points out that emu requires a shorter cooking time and lower temperature than traditional meats. “When grilling emu steaks, cook to a medium rare to light medium (150 to 160 degrees), says Bourgeois. “Fully cooked emu will retain a deep red color so care should be taken to avoid over cooking. If you want well done, use a moist cooking method.” According to Bourgeois, marinade time is reduced as emu retains flavors better than most conventional meats. “Emu is mild flavored and responds especially well to sweet marinades," says Bourgeois.

Emu is available in a variety of cuts suitable for the back yard grill, including fillet, flat and fan steaks, medallions, roast, ground and more. For additional information about emu meat, its overall health benefits, recipes or location of retail emu meat outlets, visit the industry website at www.aea-emu.org For Wisconsin visit the Wisconsin Emu Association website www.wiscea.org

ABOUT THE AMERICAN EMU ASSOCIATION Founded in 1989, the AEA is a 700 member nonprofit organization of breeders, producers and marketers of emu meat, oil and other food by-products. AEA's mission is to establish value of emu products through research, market development and industry positioning. A Board of Directors elected by its members governs all AEA activities. Through the voluntary efforts of its members, the AEA has worked to develop a consistent numbering system and nomenclature for cuts of meat, gained mandatory USDA inspection of emu meat at processing, gained acceptance for the emu into the National Poultry Improvement Plan, has established international trade rules for emu oil and created an Oil Certification Program to ensure the consumer a safe product. The AEA publishes the EMUpdate, a bimonthly newsletter, several industry flyers and sales aids along with the National Symposium handouts.

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EMU STEAKS

Grilled Sesame Ginger Steak

4 (4 oz.) emu steaks
1 Tbsp. sesame seeds, toasted
2 Tbsp. ginger, grated (or ½ tsp. powdered ginger)
2 Tbsp. honey
1 Tbsp. soy sauce, low sodium


Combine the first 4 ingredients in a small bowl. Set aside. Grill steak over hot coals, basting frequently with soy sauce mixture. Steaks can also be browned in a non-stick skillet, then add the soy sauce mixture and simmer 15 to 20 minutes. Serves 4.


Barbecued Flat Filet Steak with Chutney-Bourbon Glaze

1 lb. emu flat filet
1/3 c. peach or mango chutney
1/3 c. pineapple juice
3 Tbsp. bourbon or apple juice
1 ½ Tbsp. rice wine vinegar
1 ½ tsp. hot pepper sauce
¼ tsp. salt
2 garlic cloves, crushed


Prepare grill or broiler. Combine the filet and remaining ingredients in a large zip-loc bag. Seal and refrigerate for 2 hours. Remove filet from bag, reserving marinade. Place filet on grill or broiler, cook 8 minutes on each side or until desired degree of doneness is reached. Cut filet diagonally against the grain in very thin slices and keep warm. In a saucepan add marinade, bring to a boil. Stir occasionally, and cook for approximately 2 minutes. Serve with filet slices. Serves 4.


Cajun Steak

4 (4 oz.) emu steaks
¼ tsp. paprika
¼ tsp. garlic powder
¼ tsp. dry mustard
¼ tsp. ground sage
¼ tsp. ground cumin
1/8 tsp. pepper
¼ tsp. onion powder
1 tsp. low fat margarine, melted
1 tsp. parsley flakes
1/8 tsp. garlic powder
2 or 3 drops of hot pepper sauce


Combine the first 8 spices on waxed paper. Coat both sides of steaks. Grill on outdoor grill or broil in oven 4 inches from broiler. Turn once. Prepare sauce of margarine, flakes, garlic powder and hot sauce. Spoon over steaks before serving. Serves 4.


Grilled Emu Steaks

4 emu fillet
½ can frozen lemonade
¼ can water
2 tsp. minced onion
1 clove garlic, minced (or to taste)


Mix together the lemonade, water, minced onion and garlic. Marinate the steaks for 2 to 3 hours. Cook on grill to desired doneness. Serves 4.


Teriyaki Emu Steaks

1 (16 oz.) emu pan fillet
2/3 c. soy sauce
¼ c. salad oil
2 Tbsp. Grandma’s unsulfured molasses
2 tsp. ginger
2 tsp. dry mustard
6 cloves garlic, minced


Mix all ingredients together except for fillet. Add fillet and marinate overnight, turning at least once. Grill to desired doneness. Slice and serve. Serves 4.


KABOBS

Emu Steak Kabobs

12 ox. Emu steak cut into 1 inch cubes
2 Tbsp. soy sauce
2 Tbsp. Honey
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. grated lemon peel
¼ tsp. crushed hot red pepper flakes
8 cherry tomatoes
4 large mushrooms, cut in half
1 green bell pepper, cored, seeded and cut into 8 squares


In a shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel and red pepper flakes. Mix well. Add emu; stir to coat. Cover with plastic wrap and refrigerate for 1 to 2 hours, stirring occasionally. Using four 10-inch metal skewers, alternately thread emu, tomatoes, mushrooms and bell pepper. Grill 2 inches from heat turning 2 or 3 times until meat is medium-rare (or cooked to taste) and vegetables are lightly browned, about 10 minutes. Serve immediately. Serves 4.


Waller Kabobs

2 lb. emu fan filets
2 1040 Onions
3 green bell peppers
2 red bell peppers
2 Italian zucchini
1 pint Italian dressing
1 Tbsp. coarse ground pepper


Cut the filets into approximately 1 ¾ to 1 ½ inch cubes, place cubes in a bowl and add Italian dressing covering the cubes. Marinate in refrigerator for about 2 hours. Cut the onion and bell peppers into slices to match the cubed filet. Slice the zucchini into about 3/8 to ½ inch thick slices. Remove the cubed filets and sprinkle with the coarse ground pepper. Slide the filets and vegetable onto skewers alternating the pieces into slices for color variation. Place over grill, marinating with fresh Italian dressing to keep the meat moist. Rotate the kabobs until the vegetables are done. Remove from grill and serve. Serves 8 to 10.


BURGERS

You can use ground emu the same way you use very lean ground beef.

Emu Burgers

1 ½ lb. ground emu
½ c. non-fat dried milk
2 Tbsp. water
1 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 tsp. onion powder
½ tsp. garlic powder
1 tsp. liquid smoke, optional


Combine all ingredients with the ground emu and mix well. Shape into patties and grill. Serves 6.


Deviled Emu Burgers

2 lb. Ground Emu
¾ c. Italian Salad Dressing
3 Tbsp. Dijon-style mustard
½ c. finely chopped green onions
½ c. emu egg or 2 chicken eggs
1 c. plain dry bread crumbs


In a small bowl, combine the dressing and mustard. In a large bowl, combine the ground emu, onions, eggs, breadcrumbs and ½ cup of the dressing/mustard mixture. Shape the meat into 8 patties. Grill or broil burgers, turning once and brushing occasionally with reserved dressing mixture, until desired doneness is reached. Serves 8.


Emu Cheeseburgers

2 lb. ground emu
2 c. Cheddar cheese, finely grated
1 package Ranch Dressing Mix


Place the meat into a bowl and pour the Ranch Dressing Mix on top. Use two forks to cut the dressing mix into the meat. Add the cheese and blend with the forks. Do not over mix. Use ½ cup of mix per patty. Form 8 patties. Grill over medium heat until the juice runs clear. Serve with your favorite garnishments. Serves 8.

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BRODHEAD, WI - For the last two weeks in April, exquisitely decorated emu eggs were on display at the Bank of Brodhead and on May 7 and 8 they were displayed at the Sugar Maple Emu Farm's on-farm store during their National Emu Week CELEBRATION. These eggs were the winners of the annual Emu Egg Decorating Contest held by Sugar Maple Emu Farm to celebrate National Emu Week, held this year from May 7 - 15.

Many "ooh's" and "aah's" could be heard as onlookers admired these beautiful "works of art." These large, dark green eggs with layers of green, turquoise and white, lend themselves to the creation of beautiful art work. The eggs can be painted and hung like Christmas ornaments. They can be carved with colorful patterns being uncovered as the artist carves into the dark green, turquoise and white layers of these remarkable eggs. A series of lacework cuts can transform an emu egg into many interesting items including nightlights. They can be made into jewelry boxes and music boxes and decorated like the famous Faberge eggs. Artists are limited only by their imagination.

The "PAINTED" category's 1st place winner was a detailed, painted eggshell with a cascade of violets. This egg was painted by Mildred Harmann, Forestville, WI.

1st place in the "JEWELED" category was a stunning egg that featured a lighted, open faced emu eggshell, surrounded by blue glitter with a whale inside. This egg was decorated by Bonnie Hartley, Beloit, WI.

For more information about emu and emu eggs contact the American Emu Association, 1-541-332-0675, website, www.aea-emu.org

For local information about emu, emu eggs or emu oil visit the Wisconsin Emu Association website: www.wiemu.org or contact Joylene Reavis, 608-897-8224 / 866-608-8224 toll free (afternoons).

Red meat has been the mainstay of the American diet for many generations with steak and potatoes being the working man’s meal of choice. Many Americans consume red meat at every lunch and evening meal with hamburgers and steaks being the most popular red meat entrees. Even the popular Atkin’s Diet is focused around the protein rich properties of red meat.

The Atkins diet uses an initial combination of fats and proteins along with a very small amount of carbohydrates, most of which must come in the form of salad greens and other vegetables, to dramatically raise the body's metabolism rate. Once this level is obtained, nutritious carbohydrates can be slowly reintroduced into the diet. The dieter must be careful to avoid empty carbohydrates, i.e., processed white sugar, processed white flour and ALL products containing these substances. The Atkins diet uses fats and protein as a way to prevent hunger. Hunger is one of the primary reasons for diet failure. (For more information on the Atkins diet go to www.atkins.com

RED MEAT ALTERNATIVE

As Americans search for red meat alternatives, emu meat, a very nutritious, low fat, red meat deserves a second look. Even though the emu is a flightless bird similar to the ostrich, it's meat is a dark red meat that is very mild flavored, much like beef. Research has proven that emu meat is low in fat while being high in protein, vitamins and minerals.

A two year study beginning in 1998 at the University of Wisconsin – Madison (UW-M) has proven Emu meat to be a nutritious alternative to beef. Emu meat is lowest in fat and highest in protein and other nutrients – when compared with bison, venison, elk and ostrich. Additional comparisons found emu meat lower in fat than chicken, turkey, pork and beef.

Chief investigators for the study included Dennis Buege, Mark Kreul and Larry Borchert of the Muscle Biology and Meat Science Laboratory, College of Agricultural and Life Sciences, University of Wisconsin – Madison. Also referenced in this study was nutrient determination on emu meat conducted by Leslie Thompson and co-workers at Texas Tech University during the mid – 1990’s.

The American Heart Association has included emu meat in its listing of heart-healthy meats and Barry Sears, internationally-known author of ‘The Zone’, has also included emu meat in his diet recommendations.

The study’s chief investigator, Dennis Buege, reported that all alternative red meats tested were very low in fat content, which translates to reduced caloric content. And he also pointed out that cooking intact cuts of meat causes primary moisture loss, concentrating all other nutrients present.

“All fresh meats have very low sodium level in comparison to salt-added processed meats,” he continued. “And selenium is an element which is getting quite a bit of attention so we included it in our analysis, finding that emu, ostrich and bison had selenium levels higher than beef. Emu also contains some of the B vitamins (thiamin, niacin, riboflavin, B-6 and B-12) at levels higher than beef.”

EMU MEAT RANKS HIGH IN HEALTHY EATING

From a health standpoint, large amounts of saturated fatty acids in the diet tend to elevate serum cholesterol in some individuals, and elevated cholesterol levels are risk factors in coronary artery disease. The UW-M study compared the types of fatty acids in alternative red meat species versus other meats and poultry and found emu meat (25%) and ostrich meat (30%) are lower in percentage of saturated fatty acids and are on par with chicken (28%) or turkey (26%). (Fatty acid results are not yet available for bison or elk.)

Emu meat, which has been included on training tables for athletes and body builders, may now come into its own as an entrée of choice for the American consumer. “Within the American Emu Association (AEA), we are seeing a higher demand for emu meat from hotel and restaurant chefs featuring emu meat on their menus more now than at any other time in the history of our industry,” said Neil Williams, AEA president.

Costs of emu meat, including ground and steaks, are comparable to the better grades of beef on today’s market.

“Because most emus are free range, grain-fed livestock, their feed contains no added growth hormones, antibiotics or animal by-products,” Williams pointed out, “and emu meat and meat products are processed according to state or USDA agricultural regulations.”

Emu meat may be ordered from individual producers or can be found in specialty food stores and health food stores around the country.

For additional information about emu meat and where it can be found in Wisconsin, contact the Wisconsin Emu Association (WIEA) website www.wiemu.org or call, toll free - 866-608-8224 (afternoons & weekends) or contact the American Emu Association www.aea-emu.org or call 541-332-0675

BRODHEAD, WI - The American Emu Association's (AEA) National Emu Week (N.E.W.) is celebrated each year to educate the public about the emu industry and the products derived from this amazing farm animal. Held the first full week in May each year, events for 2004 will take place from May 1 through 9. Located in Southeastern Green Co., Sugar Maple Emu Farm will hold a CELEBRATION at their on-farm store, (4 miles Southwest of Brodhead, Hwy 11-81 to Mt. Hope Rd. & 4 miles South to Pedee Rd. then West to farm), on May 1 & 2 from 10am-3pm. Although "NO" pen tours will be given during this two day CELEBRATION, Sugar Maple Emu Farm will be offering farm tours, throughout the summer, by appointment.

Mrs. Reavis commented, "We are very busy preparing for our festivities. People are invited out to see the many benefits of these amazing birds and the many products they produce. We will have several meat dishes to taste along with Emu Summer Sausage and other value added products. There will be discounts and specials throughout the store and live emu chicks on display.

Edible Emu eggs, painted Emu egg shells, Emu egg shell jewelry, Emu statues, Emu feather dusters, Emu leather products, Emu children's books, Emu toys, Emu videos and much more, will be featured. Winners of the Emu Egg Decorating Contest will be on display during the FARM CELEBRATION. "

The AEA, sponsor of National Emu Week, is a non-profit organization that represents an alternative agricultural industry, dominated by the small farmer, who is devoted to humane and environmentally positive practices that will produce beneficial products for society.

Emu are raised in the United States for their heart healthy lean red meat, but farmers are also finding a market for the oil, hide, feathers, eggs and even the claws of the big bird. This is the fourth year for National Emu Week, a nationwide event.

For more information about National Emu Week CELEBRATIONS across the state, the Sugar Maple Emu Farm CELEBRATION or to schedule a farm tour for your class or group, call Joylene Reavis, 608-897-8224 / 866-608-8224 (toll free), afternoons (1pm-3pm weekdays), or leave a message on their website, www.SugarMapleEmu.com e-mail - emujoy@tds.net

For more information about the AEA, the emu industry or events nationwide (see AEA calendar of events on the AEA website), visit the AEA website at www.aea-emu.org or call 541-332-0675.

"National Emu Week - May 1 - 9, 2004" DALLAS, TEXAS - The American Emu Association (AEA) recently announced that Joylene Reavis, Brodhead, Wisconsin, has been appointed National Chairperson for the 2004 National Emu Week (N.E.W.) to be held May 1 - 9, 2004. Joylene is currently the president of the Wisconsin Emu Association (WIEA).

The American Emu Association sponsors National Emu Week each year to educate the public about emu agriculture and the products derived from this farm animal. During this time many emu farms will be offering tours, sponsoring contests or guest speaking. Mrs. Reavis will be working with State Coordinators across the country as they prepare for the nine day event.

Joylene Reavis, Brodhead will be acting as the N.E.W. State Coordinator for Wisconsin and Northern Illinois. “We have a number of events planned across the states,” said Ms. Reavis. "Some of the events include classroom hatching, farm tours, Open Houses and emu egg carving and decorating contests."

Emus are member of the ratite family, which includes ostrich, cassowary, rhea and kiwi. Native to Australia, emu are raised in the United States for their heart healthy red meat, oil, hide, feathers and eggs.

“Emu is similar in taste and texture to lean beef,” reports Mike Martin, American Emu Association Vice President in charge of Agricultural Affairs. “Emu are grown in this country without the use of growth hormones or antibiotics. They produce a high-protein, low-fat, nutrient-packed red meat recognized by the American Heart Association a heart healthy meat.” and Martin is not kidding. A University of Wisconsin-Madison meat study sponsored by the USDA, ranked emu meat lower in fat than chicken, turkey, pork or beef. Emu meat is also higher in "B" vitamins and minerals and lower than in calories – all while tasting like lean beef.

Emu oil, a food by-product, is used in health and beauty products. The bird also produces beautiful leather and feathers which are used in the fashion industry. National Emu Week is a time to help Americans discover the benefits of emu products.

About the American Emu Association

The AEA is a national, non-profit organization that represents an alternative agricultural industry, dominated by the small farmer, who is devoted to humane and environmentally positive practices that will produce beneficial products for society.

For more information, contact the American Emu Association by visiting their website at http://www.aea-emu.org or calling (541) 332-0675 or e-mailing info@aea-emu.org

For local information contact Joylene Reavis - 608-897-8224 / (toll free) 866-608-8224 afternoons and weekends or e-mail emujoy@tds.net

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July 18-20, 2003, Nashville, TN
ALWAYS FORWARD, NEVER BACKWARD

The 2003 AEA Symposium was held in Nashville, Tennessee, at the Holiday Inn Select Opryland/Airport on July 18-20, 2003. Nashville was HOT! HOT! HOT!, in more ways than one. These annual meetings get more and more exciting as our industry continues on its upward swing. The symposium motto “Always forward, Never backward” was fitting.

Accredited Emu Producer (AEP) classes, as always, were packed with valuable information. Each class focused on a specific topic. John Southern provided information and advice on how to price our products for profit according to our own farm profile. Al Charleston and Marcia Huddleston showed how to process an emu for your own use. Mickie Burris advised emu growers on hatching details and possible problems. Kaiser Computing gave instructions for keeping detailed records. Ron Cheruka taught us "hands-on" how to carve an emu egg. His patient techniques allowed even those who thought they had no talent, an opportunity to bring out the beauty in these dark green eggs.

The speakers were interesting to listen to and very informative. We learned a lot from Imogene Bolin about binding contracts. She was full of such funny stories. She could always become a comedian if the Attorney at Law thing doesn’t work out. Dr. Donna Kelly, who has been supporting our industry for a long time, enlightened us on avian diseases with the emphasis on bio-security. Dr. Winston’s presentation of his clinical studies re-enforced what we all know to be true… "Emu Oil really works!" He has used emu oil with great success on patients that were facing amputation of the toes or foot. His pictures were very detailed. Thank you, Dr.Winston, for your willingness to share your information with all those in attendance.

Dr. Farris spoke about pain management along with information about research and marketing. Ellen Hankes talked about having an on-farm Assessment and Environmental Review done to promote environmental stewdardship of our farmland. Representatives from several emu oil refiners talked about the best way to care for and ship your fat so that you end up with the best oil possible.

The best part….we as an industry are flourishing. We now have a scientific study published in a medical journal that will hold up to scrutiny. This accomplishment will open doors for us and stimulate the interest of the medical community. Dr. Nicolosi‘s summary of the published studies was exciting to listen to. He has a great enthusiasm for our industry and had lots of good advice for us. Much progress has been made on his research studies.

The entertainment was fabulous!!! Country music hits sung by the talent that actually wrote the words. These songwriters could be stars in their own right. It was toe tappin’ time as these talented men sang "their" songs.

Emu Products and Management, Inc (EPMI) provided the delicious emu filets for Saturday night's banquet.

Emu Today & Tomorrow (ET&T), the emu industry magazine, was there to cover the event from start to finish. Look for more information in their next monthly edition.

Next year's AEA Annual Symposium will be held on July 16 - 18, 2004 in Oklahoma City, OK.

For more information about emu and emu products or next year's symposium, contact the American Emu Association, 1-541-332-0675, website, www.aea-emu.org
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BRODHEAD, WI - The American Emu Association’s (AEA) National Emu Week (N.E.W.) is celebrated each year to educate the public about the emu industry and the products derived from this amazing farm animal. Held the first week in May each year, events for 2003 will take place from May 3 through 11. Located in southeastern Green Co., Sugar Maple Emu Farm will hold an OPEN HOUSE at their on-farm store, 4 miles South of Hwy 11-81 on Pedee Rd., on May 3 & 4 from 10am-3pm, with help from Toberman Emu Farm, Janesville. Although no pen tours will be given during the two day OPEN HOUSE, Sugar Maple Emu Farm will be offering farm tours, by appointment, throughout the summer.

Available at the Open house will be emu information, emu oil & emu oil products, emu meat with samples for you to taste, emu egg shells and decorated eggs, emu feathers, emu leather products, videos about emu farming, live emu chicks on display, discounts, specials, prizes and much more. Winners of the current Emu Egg Decorating Contest will be on display during the Open House.

The AEA, sponsor of National Emu Week, is a non-profit organization that represents an alternative agricultural industry, dominated by the small farmer, who is devoted to humane and environmentally positive practices that produce beneficial products for society.

Emu are raised in the United States for their heart healthy lean red meat, but farmers are also finding a growing market for the oil, hide, feathers, eggs and even the claws of the big bird. This is the third year for National Emu Week, a nationwide event.

For more information about the OPEN HOUSE or to schedule a farm tour for your class or group, call Joylene Reavis, 608-897-8224, afternoons, or leave a message on their website, www.SugarMapleEmu.com .

For more information about the AEA, or the emu industry, call 541-332-0675 or visit the AEA website at www.aea-emu.org .

BRODHEAD, WI - The American Emu Association (AEA) has announced that Joylene Reavis, president of the Wisconsin Emu Association (WIEA), has been named National Chairperson for 2003 National Emu Week (N.E.W.). Joylene Reavis will be working with other State Coordinators, brainstorming ideas, collecting and distributing information for state association members and setting up schedules statewide for events and promotions.

National Emu Week (N.E.W.) is a way to educate the public about emu agriculture and products. This year N.E.W. will be held the week of May 3-11, 2003.

The American Emu Association (AEA) is the sponsor of National Emu Week (N.E.W.), an annual nationwide event, held each year starting on the first Saturday in May. The AEA is a non-profit organization that represents an alternative agricultural industry, dominated by the small farmer, who is devoted to humane and environmentally positive practices that will produce beneficial products for society. This member driven association is making headway into the new millennium as consumers become more familiar with emu products.

What is an emu you might ask? Emus are member of the ratite family, which includes ostrich, kiwi, cassowary and rhea. Native to Australia, emu are very useful for their meat, oil, hide, feathers, eggs and even toenails.

The unique low-fat red meat is similar in taste and texture to lean beef. In addition, emu meat is free from growth hormones and antibiotics. The American Heart Association recognizes emu meat as a healthy alternative. According to a University of Wisconsin meat study that tested emu, chicken, beef, ostrich and bison, emu meat was considered lowest in fat and highest in protein.

Not only does this bird provide food and clothing, but the Aborigines of Australia discovered that the oil from this bird contains great soothing and moisturizing properties. Through countless generations they have proven that emu oil does work.

Can you believe just one animal provides so many different products? Joylene, N.E.W. state coordinators and the American Emu Association are working closely with agricultural organizations and retailers to create exciting events for adults and children alike. Local National Emu Week events will be announced as they are confirmed.

For more information about the AEA, the Wisconsin Emu Association or the emu industry visit the AEA website www.aea-emu.org or call 541-332-0675 . For local information contact Joylene Reavis, afternoons, at 608-897-8224 , emujoy@tds.net or www.SugarMapleEmu.com .