This Week on Cutting the Curd, Anne Saxelby and Sophie Slesinger are continuing their discussion about goats. But they’re not just talking about goat cheese, but also goat meat. Tune in to hear Anne and Sophie talk to Jonny Hunter of the Underground Food Collective, and Heritage’s own Erin Fairbanks! Topics range from goat charcuterie to selling and eating dairy animals. Hear about Johnny’s famous goat bacon and Erin’s experiences working with goat farmers all over the Northeast. This program was sponsored by Hearst Ranch.
“The goat has become more fashionable to cook with I think, especially with creative cooks because of the flavor, it has interesting cuts, and it presents a lot of new possibilites. But it has been hard to source quality goat, and it tends to be very expensive.” — Jonny Hunter of the Underground Food Collective on Cutting the Curd
“To make cheese you need milk, and to get milk you need babies. As responsible eaters, it’s kind of our duty to understand and eat a little goat meat here and there.” — Erin Fairbanks of Heritage Foods on Cutting the Curd