Photo: Alex Eaton
Last year, Heritage Foods launched “No Goat Left Behind,” a monthlong effort to create a market for the male kids rendered redundant (and often sacrificed) in the dairy industry, where only milk-producing females count. For the second annual Goatober, cuts from animals sustainably raised by cheese-makers like Vermont’s Consider Bardwell are available for purchase at Heritage Meat Shop in Essex Market and from its online store, showcased as specials at 53 local restaurants, and used to demo traditional recipes, like the spicy Mexican stew birria that Gran Electrica chef Sam Richman will cook at Astor Center on October 5 (details at heritagefoodsusa.com/ventures/goat.html).
