400 Pine St.
Goats are the world’s most common meat source, valued for their relatively inexpensive upkeep, resilience and adaptability. Vermont is home to thousands of these cute critters — we make some of our finest cheeses with their milk. But most Vermonters have never eaten chevon, or goat meat, and it rarely appears on restaurant menus. How come? Why aren’t more farmers introducing meat goats into their fields? Why aren’t local chefs putting them on their menus? Join a panel of local experts for a lively discussion on the potential these bleating babies represent for Vermont’s food system and evolving agricultural landscape. Free samples from our sponsors available before the discussion.
Sponsored by Seven Days and ArtsRiot.
Free, $5 suggested donation for the Intervale Center.