Echoing Patrick’s sentiment in last week’s blog, I want to thank all of our supporters for helping to make October 2017 another exceptional #GOATOBER. We couldn’t have done this project without our fearless home chefs. And we REALLY couldn’t have moved 150+ goats if it were not for our adventurous and tireless chefs. This […] The post Restaurants Celebrate Goatober Too (by Emily Pearson) appeared first on HERITAGE FOODS USA.
Heritage Foods is celebrating the seventh year of its annual October goat project, NO GOAT LEFT BEHIND, and the second in the United Kingdom. No Goat Left Behind addresses the growing problem facing New England goat dairies — namely, what to do with male goats. Since male goats are of little use on dairies, a sustainable outlet needed to be found and Goatober was launched, connecting restaurants and home chefs to a delicious protein that is actually the most widely consumed meat in the world. The project has since grown to include numerous non-dairy farms raising goat for meat. Through the dedication of America’s top chefs to raise awareness, America is slowly learning what the rest of the world already knows — that goat meat is delicious, lean, versatile, healthy, and sustainable.
When Nancy Silverton was getting ready to open up Osteria Mozza and Pizzeria Mozza in Los Angeles, her partners, Mario Batali and Joe Bastianich, gave her very little direction. “Joe had an idea for an amaro focus at the bar, and of course we had Italian wine. As far as the food, Mario trusted us, but he wanted us to look into working with Patrick and Heritage Foods, which was still very new....
"Doctor, I feel like a goat”.“How long have you felt like that”?“Since I was a kid”. How do you keep a goat from charging?Take his credit card away! What would Goatober be without a little goat humor? Or HUMOUR, as our British friends would say.
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