I remember the first time I shared quarters with a goat. Pardon this potentially unsavory revelation, but the goat and I got too close for comfort in a latrine in East Africa. I was a newly minted Peace Corps volunteer, and my host family kept the goat there for safekeeping before slaughtering it for a special holiday dinner two nights later.
Those two years were filled with a variety of new foodstuffs, goat among them. We had goat burgers at a local bar in Mendefera and goat stews that we sopped up with spongy, fermented injera. Meat was an indulgence, not an everyday staple, so whenever a dish with goat was served, it was something to appreciate.
Here in the U.S., goat appreciation has been gaining traction for several years. This Saturday in San Francisco, in fact, the Center for Urban and Sustainable Agriculture will be presenting A Celebration of All Things Goat with 3 women who call themselves, well, The Goat Girls. Jennifer Bice of Redwood Hill Farm and Creamery, Laura Howard of Laloo’s Goat’s Milk Ice Cream, and Mary Keehn of Cypress Grove Chevre, who together founded Promote the Goat, will speak about the various culinary uses for goat milk at the Ferry Plaza Farmers Market.
If you can’t make it to San Francisco, don't worry. Grab a jug of goat milk from your local market; visit a Jamaican, Bangladeshi, Greek, or Mexican restaurant for some rotisserie, curried, or stewed goat meat; or simply smear a hunk of goat cheese on a baguette and call it a day.
Cheryl Sternman Rule is a widely-published food writer and the voice behind the blog 5 Second Rule.