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

The Absurd Psychology of Restaurant Menus

Would people eat healthier if celery was called "cool celery?"

Video

This Japanese Inn Has Been Open For 1,300 Years

It's one of the oldest family businesses in the world.

Video

What Happens Inside a Dying Mind?

Science cannot fully explain near-death experiences.

Video

Is Minneapolis the Best City in America?

No other place mixes affordability, opportunity, and wealth so well.

More in Video

Just In