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You may be surprised to learn that goat is the most widely consumed meat in the world with a rich and diverse culinary history. Most American’s have only had goat once or twice, usually in an ethnic restaurant when they where feeling bold. Local goat meat is a far cry from the gamey, pungent meat most associate with the animal. The flavor is delicate and grassy and the cuts are similar in size and composition to lamb.  Goat dairies are in the business of making cheese. To make cheese you need milk, and to get milk each season the goats must have babies. In a weird way these babies are a bi-product of a farm that is looking to produce milk. The labor and feeding costs of caring for these babies is significant. Since the farm needs the mother’s milk to produce cheese, the babies are fed on expensive milk replacer, a goat version of baby formula. Without a dependable end market for these animals farmers simply cannot take on the financial burden and must face hard choices like selling the animals into the commodity market at a few days old or even killing them at birth.  Along with Heritage Foods and other local restaurants, we are trying to change this reality by featuring goat prominently on our menu during the month of October.  Stop by and sample some of our Goatober offerings, such as braised goat on toast with ahi aigro-doux & frissee or BBQ smoked goat shoulder with tomato glaze, pickled root vegetable and a fall cabbage salad or a savory grilled goat chop with farro and wild mushroom risotto & a parsnip puree.  Follow us on twitter for more information or check out our facebook page.