This year, Winter Green-Up Grazing Conference will be held February 12 to 13 at The Century House in Latham, NY.
Neil Dennis will be one of the headline/keynote speakers this year. Hailing from Saskatchewan, Canada, Dennis is a practitioner of Holistic Management and has been pushing the envelope of Ultra-high Stock Density Grazing since the late 1990’s.
Along with Neil Dennis will be Chip Hines, a rancher and cattleman who has written books on the subjects of profitable ranching including, Time To Change, How Did We Get It So Wrong, and A Slantwise Guide To Prosperity. Having worked his whole life in the cattle industry as a rancher and Hereford breeder, Mr. Hines is definitely an “outside the box” thinker who has devoted his “retirement” work to helping other ranchers become and remain profitable.
The third speaker is Bill Roberts of 12 Stones Grassland Beef and Advanced Biological Concepts. He will speak to the audience about the importance of having truly mineralized and biologically active soils in regard to nutrient dense forages for our livestock and nutrient dense foods for people. He argues there is no substitute for an active, holistic approach to grazing as a means to healing our soils and the grasslands upon them, but sometimes the economic realities of farming and ranching require the input of minerals to our livestock.
John Moody, Executive Director of the Farm-To-Consumer-Legal-Defense-Fund, will address issues relating to animal welfare on farms and consumer perceptions vs. what is really happening. He’ll also give an update on various issues concerning livestock processing, labeling, and sales of raw milk.
Last of the speakers are going to be two chefs from the Berkshires of Massachusetts, Chef Brian Alberg and Chef Jeremy Stanton. Brian Alberg is Vice President for Food and Beverage Operations at Main Street Hospitality Group in Stockbridge, MA as well as Executive Chef at The Red Lion Inn in Stockbridge and Eat On North in Pittsfield, MA. A native of Copake, NY and graduate of the Culinary Institute of America in Hyde Park, NY.
Jeremy Stanton is Chef/Owner of Fire Roasted Catering and The Meat Market in Great Barrington, MA, and also a graduate of the Culinary Institute of America. The Meat Market is a nose-to-tail butcher shop dedicated to selling grass-fed beef, pastured pork and grass-fed lamb and they make all their own charcuterie. Fire Roasted Catering does all its cooking in a fusion of European, Southeast USA, and Argentine techniques, entirely over open wood fires. The meats and most produce are entirely sourced from Western Massachusetts and Eastern New York.
Contact Tove Ford at Cornell Cooperative Extension, (518) 765-3518 or email@example.com, Tom Gallagher at firstname.lastname@example.org, or Morgan Hartman at email@example.com to get more information about the conference.
The cost is $175.00 for the Early Bird rate until December 31 and after that, the cost is $225.00. If two people are coming from the same farm or business, the cost is $300.00 at the Early Bird rate and $400.00 after December 31.