Pre-Conference Tracks

 

Registration fee for all tracks:  $100
Early registration before June 30th  $90

This year we’ve added a second and third track to our pre-conference schedule.  It is the most ambitious program, particularly when coupled with our regular meeting, that NADA has ever attempted.  Each Track features an indoor seminar following by a farm lunch and continued study in the field.

But this program was too big for one hotel.  So be sure to note whether your Track begins at either the Best Western or Ramada Inn.

At the end of the day, all of the track participants will gather in the Braeburn Farm hay shed to sip some local wine and beer….eat some local artisan cheeses….and local “foodies” will get to meet many real, live farmers….a rare experience.  Of course, Devon breeders will also get to meet real, live consumers…something they rarely do, either. 

North Carolina “foodies” probably lead the nation in their familiarity with healthy food issues so, after a few glasses, we expect some lively conversations and new understanding.

Here’s the schedule…registrations for all three tracks begin at 8.  Lunch will be served about 12:30.  The wine and cheese party begins at 4.  Adjournment is an individual decision but Devon breeders need to be back for the banquet at the hotel at 6.

Track One – Greg Judy
                       “Ins and outs of Mob Grazing”
                       Banquet Room
                       Best Western hotel

Greg Judy has become the foremost advocate of mob grazing in the country.  He was already well-known for raising quality cattle on a shoestring, as an author of several books, when he discovered Holistic Management’s mob grazing and the rest, as they say, is history.

 

Track Two – Gearld Fry
                        “Putting One and One Together”
                        Alamance Room
                        Ramada Inn

Gearld Fry is the acknowledged expert in grass fed genetics and his discovery of Devon a decade ago caused a storm in the grass fed world. Gearld’s philosophy works with all breeds. He’ll be covering the proper cow and bull and breeding and management to achieve gourmet-quality beef.  Warning: much of this program will be at the chute; bring boots!

Track Three – Dr. Charles Sydnor, Dr. Susan Duckett, Ridge Shinn and Chef Jeff Barney
                          “The Food System: Past and Future”
                             Wake Room
                          Ramada Inn

Here’s a rare chance to hear from three experts who not only understand cows but proper nutrition.  This Track was specifically planned for Raleigh-Durham area residents who want to know the inside on the natural food  movement from the producers point of view.

Dr. Sydnor, owner of the host farm, Braeburn, recently retired after a distinguished career as a surgeon.

Dr. Duckett is a professor of animal science at Clemson University.

Ridge Shinn, one of the founders of NADA, is president of Rotokawa Cattle Company and markets grass fed beef at fine stores and restaurants throughout the northeast.
                         

Chef Barney is a butcher, too, and his 5 Star Gas Station has taken the Raleigh-Durham area by storm.  His restaurant really is in a converted gas station but the “down home country atmosphere” masks a gourmet restaurant that specializes in local meat and produce, including Devon beef.    In addition to his appearance in Track 3, his food will be featured at many of the meals that will be served throughout the conference.  We should add that the formal name of Chef Barney’s restaurant is the Saxapahaw General Store (it’s that, too) but everyone in the area has taken to calling it the 5 Star Gas Station.

You may register for the Pre-conference Track of your choice by using the regular meeting registration form.  (click here)