Now I know what it feels like to be “scooped” for a story—and by The New York Times no less! A great article in the Dining & Wine Section of the NYT (April 1) extols the virtues of—you guessed it—goat meat and dairy. As a matter of fact, over the last year we’ve been cooking up ideas for a goat recipe book, featuring dishes from Indonesia and Southeast Asia, where goats are the preferred livestock in many areas due to their hardiness, temperament, and nutritional qualities. Our “green” goat breeding and fattening programs in Aceh are quite successful, and even dairy products are becoming more popular with the locals (as opposed to just for export). See JMD’s website for more info. http://www.jmd.or.id/livestock_enterprises/
Here’s the article. As my friend James says, read it and bleat.
How I Learned to Love Goat Meat
By HENRY ALFORD
Goat, the most widely consumed meat in the world, has been edging its way into yuppier climes for a year or so.