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Fine Dining Chefs Celebrate Goatober
By Holli Cederholm Days are getting shorter, the leaves are ablaze, and it’s all pumpkin this, and mulled cider that, and goat prepared three ways. That’s right, folks. It’s Goatober! October is hands-down the best time of year for goat meat fanciers to access fresh chevon. Stewed, curried, baked, braised...