George Teague and Reedy Fork Dairy Farm: An Organic Legacy

George Teague at home on the farm. Photo: JJ Richardson/CEFS

As part of our 20th anniversary, we are reflecting on the impact that CEFS has made on the state of North Carolina and beyond.  This is the second in a series of stories exploring that impact.

George Teague's Reedy Fork Organic Farm sits on 500 acres of rolling pastures and woodlands outside of Elon, in Guilford County. George is the fifth generation of his family to work this land, which was in tobacco production until his father decided to turn it into a dairy in the 1950's. The dairy supported the family for several decades, until changes in agriculture brought hard times. Confronting escalating input costs and declining milk prices, the Teague family faced an uncertain future. Explains George, "I looked into every different thing to keep this farm going. The advice [to dairy producers] at the time was 'get bigger or get out.' I wasn't interested in milking five to six hundred cows, and we didn't want to develop [the land]. Organic was the best fit for us."
 

It was on a Farm Tour organized by CEFS' Pasture-Based Dairy Unit Coordinator Dr. Steve Washburn that George decided to go organic. "We were on a Dairy Farm Tour up to Pennsylvania and Maryland, and we visited five organic dairy farms. Four of the five farms had their kids coming back to farm or already back. That was a sign of the future: people can tell you anything, but if their kids are working on the farm [you know it's profitable]. That tour changed everything, it really did. I came back gung-ho ready to go organic."
 

Once the farm was certified organic in 2007, the family realized that to make their system work economically, they needed to mill their own organic grains. Armed with various loans and grants, they built an organic grain mill right across the road from the house that George's great-great-grandfather had built. Now they sell 100 tons a month of mostly North Carolina-grown milled grains to local dairy farmers, backyard and small-scale farmers - even pet stores - across North Carolina and as far away as Georgia, Alabama, and Florida. "We've benefitted from CEFS' Organic Grains work as well," explains George. Dr. Chris Reberg-Horton, CEFS Assistant Director of Collaborative Research, directs the NC State Organic Grain Project, which works with farmers to increase organic grain production throughout the state. Increased supplies of North Carolina-grown organic grain means that George imports less and less grain from other states. 

Reedy Fork's cows on pasture. Photo: Reedy Fork Organic Farm.

George has also been involved in various research projects at CEFS' Pasture- Based Dairy Unit. Reedy Fork Organic Farm is helping to pilot test the "CowVac," a vacuum-powered walk-through fly-trap that removes harmful horn flies from cattle as they pass through. They've had it for two seasons, and George says it's "working well." Developed at the Dairy Unit, the CowVac is now marketed commercially and is also used by conventional dairy producers to reduce pesticide use on their farms. The Teagues will also be involved in testing a portable irrigation system that the Dairy Unit is developing to help cool cows on pasture. "CEFS is the only place doing this kind of work. There's not anybody else in our climate and region doing research for us."

Read more CEFS Impact Profiles on our 20th Anniversary Homepage.

Anya and Arthur Gordon at the Farm to Fork picnic.

Anya has held nearly every position in the restaurant including hostess and cashier.  In 2001, she founded the catering side of the business as a way to survive the economic recession.  "It now accounts for one-quarter of our business," she notes proudly. 

 While managing the catering business, Anya became introduced to CEFS after the restaurant was hired to cater several CEFS events.  She was impressed with the organization's work and quickly agreed to join the board.  "CEFS is a national and international leader in sustainable agriculture and community food systems," she says.  "We are very proud to be associated with CEFS and happy to support CEFS in any way we can."

 Originally from Canada, Anya grew up in a family that valued home-cooked meals.  "My parents were from Europe - they had a different culture.  My mother cooked most of the day [for the family].  I have an old-world connection to food," she says. 

 When raising her own sons, who are now in their thirties, Anya gardened extensively.  Now she and Arthur have founded the Well Fed Community Garden, a 1 ˝ acre garden just a few miles from the restaurant.  The produce feeds the restaurant and catering business, and is also donated back to the community.  The garden was inspired in part by Arthur's volunteer farm work at CEFS' Small Farm Unit.  "We're thrilled to be involved in the mystery and challenges of growing food," she says.

 The restaurant has won many awards over the years including the Green Award from Triangle Business Journal (2009), the Environmental Award from the City of Raleigh (2010), the Pinnacle Award in Sustainability from the Chamber of Commerce (2011), and the National Green Plus Small Business of the Year Award from the Institute of Sustainable Development (2012).

 Anya also serves on the Wake Food Policy Council Task Force and the City of Raleigh's Environmental Advisory Board.  She is the membership chair of North Carolina Community Garden Partners and is on the local food committee of Advocates for Health in Action.

For more information about the Irregardless Café and Catering, please visit their website.