A Video Guide to Goat Meat

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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.
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Jennie Rothenberg Gritz is The Atlantic's digital features editor. More

Jennie Rothenberg Gritz, an Atlantic senior editor, began her association with the magazine in 2002, shortly after graduating from the UC Berkeley Graduate School of Journalism. She joined the staff full time in January 2006. Before coming to The Atlantic, Jennie was senior editor at Moment, a national magazine founded by Elie Wiesel.

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