It’s Goatober and that means this week the Farm Report gives you the inside scoop on goats and the idea behind Heritage Food’s No Goat Left Behind program. From the differences between meat and dairy goats, goat nutrition, recipes, and herding Erin Fairbanks and tatiana Stanton, the goat extension specialist for NY state, will guide you on this encyclopedic episode. Learn how goat is being transformed from a niche meat to being served in over 70+ restaurants in New York and the myriad way you can prepare a delicious goat dish.

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