GTBNC Oct Newsletter
NC Dept. of Agriculture & Consumer Services – Steve Troxler, Commissioner Got To Be NC October 2017 Newsletter
State Fair offers flights of NC beer, wine for first time For the first time, visitors to the N.C. State Fair will be able to purchase flights of beer and wine to sample. The beverages will be available in the new Our State Public House in Heritage Circle. Sponsored by Our State magazine, the Public House will showcase 40 breweries and 40 wineries from across North Carolina. Daily offerings will include several different styles of craft beer and wine, including award-winning examples of each. Patrons of the Our State Public House will be able to choose from wine or beer. Each wine or beer tasting flight will contain four different samples. Wine samples will be 1.5 ounces each, and each beer sample will be 4 ounces. Tickets cost $10 each and will be sold from noon to 8:30 p.m. There is a limit of one ticket per person. IDs will be checked at the door, and no one under 21 will be admitted.
The new attraction is a partnership with the N.C. Craft Brewers Guild and the N.C. Wine and Grape Growers Council. North Carolina is home to more than 200 craft breweries and more than 180 wineries.
Registration for agritourism conference opens soon
Early registration will open later this month for the 2018 N.C. Farm Tour and Agritourism Conference, to be held Feb. 11- 13 in Winston-Salem. The conference will kick off with a bus tour of six diverse farms incorporating agritourism into their agricultural businesses. Workshops will feature sessions in agritourism with tracks for beginner, intermediate and experienced farms. Topics will include Marketing; Social Media; Safety, Liability and Insurance; Customer Service and Hospitality; and Maximizing Community Partnerships. Watch the ever-expanding website, www.nc-ana.org , and engage with members on the NC-ANA Facebook page as the planning of the 2018 Farm Tour and Conference advances.
The 31st Annual N.C. Seafood Festival returned to Morehead City Oct. 6-8, featuring Cooking with the Chefs GTBNC tent.
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