A Video Guide to Goat Meat

Also see:
Goat Meat, Three Ways by Anastacia Salcedo
The Atlantic Food Channel, June 23, 2010

If you're anything like me, you've eagerly devoured the recent spate of goat-forward articles but found yourself strangely frustrated afterwards. The course is clear for the dirty-dishes-avoiding, college-fund-raiding diner-outers: grilled at Berkeley's Café Rouge, spit-roasted at Washington, D.C.'s Komi, tacos at New York City's Cabrito, or (write in local favorite here). But the trendlet spells nothing but trouble for home cooks--because most of us don't know a thing about goat meat.

Jennie Rothenberg Gritz is a senior editor at The Atlantic, where she edits digital features.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register with Disqus.

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus

Video

How a Psychedelic Masterpiece Is Made

A short documentary about Bruce Riley, an artist who paints abstract wonders with poured resin

Videos

Why Is Google Making Skin?

Hidden away on Google’s campus, doctors are changing the way people think about health.

Video

How to Build a Tornado

A Canadian inventor believes his tornado machine could solve the world's energy crisis.

Video

A New York City Minute, Frozen in Time

This short film takes you on a whirling tour of the Big Apple

Video

What Happened to the Milky Way?

Light pollution has taken away our ability to see the stars. Can we save the night sky?

More in Video

Just In