Raleigh, NC, November 10, 2012 --(PR.com
)-- Dean Ogan, owner of Rocky Top Hospitality (http://www.rockytophospitality.com/), has announced that on Thursday, Nov. 15, The Daily Planet Café will host a science café discussion regarding the newest dog to North Carolina – the coyote. As more coyotes migrate and settle in North Carolina, the feelings of those who see these new animals range from wonder to curiosity to fear. The event will dive into the ecology that surrounds coyotes, their behaviors and the hybrid genetics that make up our new neighbors. The event will be led by Dr. Roland Kays, who serves as the director of the North Carolina Museum of Natural Science’s biodiversity and Earth conservation research lab, as well as a professor at NC State University where he teaches in the fisheries, wildlife and conservation biology program.
“So many of our science events are interesting and light-hearted conversations that surround everything from the makeup of coffee beans to trivia game nights, but it is equally important that we use these events to discuss serious matters in an effort to shed light on various issues and better inform the local community” said Ogan. “The population of coyotes across North Carolina is on the rise and without the proper information, some may mistake these creatures as loveable dogs that belong to the family down the street. We look forward to Dr. Kays’ discussion and invite the public to grab a bite while learning about the bark and biology behind out new neighbors.”
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About Rocky Top Hospitality:
Rocky Top Hospitality restaurants have consistently rated among the Triangle’s most popular local dining choices since its first restaurant opened in 1998. Six different restaurant concepts operate under the Rocky Top Hospitality name: The Twisted Fork Grill, Market & Bar, Draft Carolina Burgers & Beers, The Mash House Brewery & Chophouse, Tribeca Tavern with two locations in Cary and Raleigh, Rockwell’s American Grill & Bar, and Rocky Top Catering & Events, a thriving events facility and catering business. All Rocky Top restaurant menus provide items not found anywhere else, and focus on using local North Carolina beef, seafood, poultry, pork, dairy and organic produce. Pastas and desserts are made daily, in house by the chefs and never come out of a box. Rocky Top beef and pork have had no growth hormones, additives, antibiotics or chemical feed. Owner Dean Ogan is known for actively giving back to the community and was named the 2011 Restaurateur of the Year by the North Carolina Restaurant and Lodging Association (NCRLA).
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