celebrating goatober
A month of enlightening VSU's community about the great taste of goat meat products
Download Weekly Recipes:
Friday, October 7, 2016
OPEN TO VSU EMPLOYEES ONLY
Join Culinary Expert, Ms. Wanda Johnson for a lesson in cooking goat - Space limited.
D. Wilder Demo Kitchen 11:30-12:30pm
To Register, Email Mollie Klein at mklein@vsu.edu
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Friday, October 21, 2016
OPEN TO PUBLIC, $10 CHARGE
VSU Small Ruminants Field Day 9:00am-3:00pm
Friday, October 28, 2016
VSU Randolph Farm Tour & Cooking Contest
OPEN TO VSU EMPLOYEES & STUDENTS ONLY
You'll be the judge in a VSU Culinary student goat meat cooking contest - Space limited
VSU Randolph Farm Pavillion NOON-1:00pm
To Register, Email Mollie Klein at mklein@vsu.edu
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A MONTH TO REMEMBER
get your "goat" on!
The objective of "Goatober" 2016 is to assist Virginia goat farmers in tackling their two major business obstacles: consumers’ lack of knowledge on how to find local goat farmers and their products, as well as their unfamiliarity with how to prepare goat meat.
For the month of October 2016, VSU College of Agriculture Cooperative Extension Specialists Dr. Dahlia O'Brien, Dr. Theresa Nartea, and Culinary Expert Ms. Wanda Johnson will partner with VSU Department of Hospitality Management's Chef Jeff Chapman, and VSU Agricultural Research Station Small Ruminant Researchers, Dr. Adnan Yousuf, Dr. Vitalis Temu, Dr. Michelle Corley, and Dr. Stephan Wildeus to launch an interdisciplinary pilot program called "Goatober" to help grow Virginia’s goat industry.
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This initiative aims to introduce goat meat to Virginia consumers by raising awareness on how to prepare tasty goat dishes, as well as, where to find local producers.