"Goat meat is qualified as 'OTHER'. Unfortunately, it makes it seem exotic, a little scary, a little unfamiliar, but it shouldn't be. Goat is delicious."

Meet Erin Fairbanks, the project coordinator of No Goat Left Behind, a passion-driven effort to get every day diners, cooks and chefs - like you and me - to add goat meat to our diets. What Erin is trying to do, by partnering with 14 family farms across the northeast, is start a movement. She wants to encourage us, even tempt us (in a delicious way), to eat more goat meat for a good reason: to help dairy farmers save young, male goats from having a life they wouldn't be proud of.

The hard truth is: to get more goat milk for goat cheese, farmers need to breed more female goats to have babies. Unfortunately, after they're born, baby boys or baby bucklings, have no role on a dairy farm. So, most farmers are faced with difficult choices; but, it doesn't have to be that way. To tell this story, I visited Angela Miller, the owner of Consider Bardwell Farm in Vermont, to see how the life of a baby buckling could be, if we all decided to give goat meat a go. Good dairy farmers want their goats to begin and end their life on the farm, but it's costly, and not possible unless they find more people willing to try goat meat. So far, it's been difficult for these farmers to find consumers willing to pay the money for a meat less well known. It'a a big reason why I wanted to tell and share this story, help support this movement. Goat meat deserves a lot more attention. Come see why.

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