1 00:00:08,920 --> 00:00:11,200 Speaker 1: Hello, and welcome to Save for Protection of iHeartRadio. 2 00:00:11,200 --> 00:00:13,560 Speaker 2: I'm Annie and I'm more on google bum and today 3 00:00:13,600 --> 00:00:15,600 Speaker 2: we have an episode for you about goat. 4 00:00:16,560 --> 00:00:20,600 Speaker 1: Yes, whoof what an episode it is? It is? 5 00:00:20,800 --> 00:00:26,079 Speaker 2: Yeah, I probably should have specified more than goats, but 6 00:00:26,160 --> 00:00:28,800 Speaker 2: here we are back to This is going to be 7 00:00:28,800 --> 00:00:30,920 Speaker 2: one of those where we have like a few offshoot 8 00:00:31,000 --> 00:00:34,479 Speaker 2: episodes about you know, like every dish in creation that 9 00:00:34,920 --> 00:00:37,800 Speaker 2: uses any kind of goat product. We're probably gonna have 10 00:00:37,880 --> 00:00:40,760 Speaker 2: to start an entire like fiber and fashion podcast in 11 00:00:40,880 --> 00:00:45,599 Speaker 2: order to talk about goat hair and yeah, the then 12 00:00:45,640 --> 00:00:47,680 Speaker 2: do all the episodes about every different different type of 13 00:00:47,720 --> 00:00:50,920 Speaker 2: goat milk cheese on the planet. It's going to be 14 00:00:51,000 --> 00:00:56,320 Speaker 2: a whole thing, I think. You know, wow, a new podcast. Yeah, yeah, 15 00:00:56,400 --> 00:00:59,600 Speaker 2: I know nothing about fiber or fashion, so. 16 00:01:00,800 --> 00:01:04,640 Speaker 1: It's gonna be great. Then it's exciting. We're all going 17 00:01:04,720 --> 00:01:10,920 Speaker 1: to be learning together. Well, was there any reason a 18 00:01:11,000 --> 00:01:13,520 Speaker 1: goat was on your mind as a food topic? 19 00:01:15,920 --> 00:01:18,480 Speaker 2: You know? I don't. I think I think it had 20 00:01:18,520 --> 00:01:20,959 Speaker 2: kind of been on the list for a while. And 21 00:01:21,360 --> 00:01:26,759 Speaker 2: because I enjoy eating goat meat, I like goat milk products, 22 00:01:27,000 --> 00:01:30,240 Speaker 2: so I was like, huh, they've got those weird pupils. 23 00:01:30,440 --> 00:01:33,840 Speaker 2: You know, let's read about them for a few days. 24 00:01:34,840 --> 00:01:39,280 Speaker 1: It is true that the goat has a lot of 25 00:01:39,480 --> 00:01:41,640 Speaker 1: cultural stuff going for it. 26 00:01:41,920 --> 00:01:42,839 Speaker 2: Oh my heck it does. 27 00:01:44,360 --> 00:01:49,200 Speaker 1: Yeah. Yeah. I when I was just at the top 28 00:01:49,400 --> 00:01:52,040 Speaker 1: putting notes here, which I usually do for like banter 29 00:01:52,200 --> 00:01:57,400 Speaker 1: purposes or just cultural notes that I have, there's so 30 00:01:57,520 --> 00:02:01,200 Speaker 1: many about goats. I wrote the goat You're on your own, kid, 31 00:02:01,240 --> 00:02:02,920 Speaker 1: which I think was a tidal idea that. 32 00:02:02,880 --> 00:02:06,120 Speaker 2: I, oh, yeah, I like that evil. 33 00:02:05,800 --> 00:02:11,240 Speaker 1: Goats, which black Fellow and and I yeah, we were 34 00:02:11,280 --> 00:02:14,680 Speaker 1: like we could talk about evil goats. But then again 35 00:02:14,880 --> 00:02:21,959 Speaker 1: remembered food podcasts the Bazar, like the thing in the 36 00:02:22,040 --> 00:02:26,040 Speaker 1: goat's stomach that is supposedly going to heal you, which 37 00:02:26,040 --> 00:02:28,360 Speaker 1: we've talked about before in another podcast. 38 00:02:28,160 --> 00:02:32,560 Speaker 2: Or tell you the future. Yeah yeah, stuff right, yes, 39 00:02:33,560 --> 00:02:39,200 Speaker 2: which I guess is technically related to ambergree oh, because 40 00:02:39,240 --> 00:02:45,920 Speaker 2: goats and whales are both for stomached ruminants. And uh yeah, yeah, yeah, yes, 41 00:02:46,000 --> 00:02:48,680 Speaker 2: Annie and I recently went on Stuff to Blow your 42 00:02:48,720 --> 00:02:53,760 Speaker 2: Mind Sister podcast and uh hung out with Jim McCormick 43 00:02:54,000 --> 00:02:59,480 Speaker 2: and uh yeah, talked about ambergris, which is whale gut 44 00:02:59,520 --> 00:03:03,440 Speaker 2: secretion that the perfume industry decided is the best thing. 45 00:03:05,400 --> 00:03:10,240 Speaker 1: It was a fascinating episode. I highly recommend it. It 46 00:03:10,280 --> 00:03:11,280 Speaker 1: goes blas. 47 00:03:11,480 --> 00:03:12,560 Speaker 2: I had too much fun. 48 00:03:13,760 --> 00:03:15,320 Speaker 1: It was a great time. It was a great time. 49 00:03:15,360 --> 00:03:18,560 Speaker 1: Friend of the show Joe McCormick, Yes, one of our 50 00:03:18,639 --> 00:03:24,720 Speaker 1: D and D group members. Yeah, yeah, it was really fun. Also, 51 00:03:24,800 --> 00:03:28,320 Speaker 1: I was thinking about Jurassic Park the goat. 52 00:03:28,560 --> 00:03:30,399 Speaker 2: Yeah yeah, the goat park Shure. 53 00:03:31,360 --> 00:03:34,280 Speaker 1: Fainting goats have had their moment. There's a fainting goat 54 00:03:34,320 --> 00:03:39,800 Speaker 1: wiring in North Georgia. They have fainting goats. Screaming goats 55 00:03:40,000 --> 00:03:43,440 Speaker 1: also have had their moment. Many a music video you 56 00:03:43,480 --> 00:03:49,360 Speaker 1: couldn't watch. My mom had a goat that was named 57 00:03:49,360 --> 00:03:55,400 Speaker 1: appropriately Billy. Oh and every time she tells me about Billy, 58 00:03:55,600 --> 00:03:58,520 Speaker 1: it sounds like he was an angry goat, but he 59 00:03:58,800 --> 00:04:04,960 Speaker 1: ate everything and was useful. Oh, which I have heard. 60 00:04:05,040 --> 00:04:08,560 Speaker 1: This is a new thing for me. But another of 61 00:04:08,560 --> 00:04:11,040 Speaker 1: the show and friend in real life, Samantha from Stuff 62 00:04:11,080 --> 00:04:15,240 Speaker 1: I've Never told you. She recently ish bought a house 63 00:04:15,360 --> 00:04:20,520 Speaker 1: and she looked into hiring goats for lawn services. 64 00:04:20,560 --> 00:04:22,800 Speaker 2: Oh yeah, yeah, yeah, yeah. I had neighbors that would 65 00:04:22,800 --> 00:04:25,400 Speaker 2: do that sometimes. In one of my houses I was 66 00:04:25,440 --> 00:04:26,520 Speaker 2: renting a while back. 67 00:04:27,680 --> 00:04:30,240 Speaker 1: I'd never heard of that, but I guess it's a thing. 68 00:04:30,480 --> 00:04:32,920 Speaker 2: Yeah. It was pretty cool because like the goat would 69 00:04:32,920 --> 00:04:35,200 Speaker 2: just be hanging out in their yard, you know, doing 70 00:04:35,200 --> 00:04:38,720 Speaker 2: goat stuff for a few days, a couple times a year, 71 00:04:38,880 --> 00:04:42,520 Speaker 2: and it would definitely like scream at us when we 72 00:04:42,600 --> 00:04:44,760 Speaker 2: went to our cars, and so I would just kind 73 00:04:44,760 --> 00:04:45,720 Speaker 2: of scream back. 74 00:04:47,360 --> 00:04:52,840 Speaker 1: Speaking the language of the goat, right. 75 00:04:53,000 --> 00:04:54,800 Speaker 2: I did it often enough that I was like, it's 76 00:04:54,839 --> 00:04:58,160 Speaker 2: clearly communicating like I might. It's rude if I don't say. 77 00:04:57,960 --> 00:05:01,359 Speaker 1: Something, Oh, yeah, you don't want to be rumed to 78 00:05:01,440 --> 00:05:08,440 Speaker 1: the goat, my goodness. But I mean that's kind of 79 00:05:08,560 --> 00:05:10,560 Speaker 1: if I had to put like a through line of 80 00:05:10,600 --> 00:05:14,520 Speaker 1: this whole episode, it would be goats are very useful. 81 00:05:14,680 --> 00:05:20,320 Speaker 2: They are a lot of stuff. Yes, yeah, so. 82 00:05:22,600 --> 00:05:32,400 Speaker 1: I guess that goats. What are they? Well? 83 00:05:32,920 --> 00:05:36,680 Speaker 2: Goats are a category of ruminant mammal that humans raise 84 00:05:37,120 --> 00:05:40,600 Speaker 2: primarily for their meat, milk, and or hair and hide, 85 00:05:40,920 --> 00:05:44,480 Speaker 2: depending on the type. They're also sometimes hunted in the wild. 86 00:05:44,720 --> 00:05:46,880 Speaker 2: They are small to medium in size, so they're less 87 00:05:46,920 --> 00:05:50,520 Speaker 2: like immediately resource intensive than other milk and meat animals 88 00:05:50,560 --> 00:05:52,280 Speaker 2: like cattle and tend to be a little bit more 89 00:05:52,279 --> 00:05:56,200 Speaker 2: adaptable to different environments. Goat meat is a red meat. 90 00:05:56,279 --> 00:05:58,960 Speaker 2: It's a rich and a little bit funky gamey. The 91 00:05:59,000 --> 00:06:00,560 Speaker 2: milk has a little bit of a art funk to 92 00:06:00,600 --> 00:06:02,680 Speaker 2: it as well. The meat tends to be a little 93 00:06:02,680 --> 00:06:05,040 Speaker 2: bit tough, so it's often used in dishes like stews 94 00:06:05,040 --> 00:06:07,320 Speaker 2: where it has a chance to soften up. The milk 95 00:06:07,360 --> 00:06:09,400 Speaker 2: is used fresh and also preserved in all kinds of 96 00:06:09,400 --> 00:06:14,120 Speaker 2: tangy cheeses and like yogurt type situations. Goats. Goats are 97 00:06:14,160 --> 00:06:19,240 Speaker 2: like a like a more opinionated sheep. They're like a 98 00:06:19,960 --> 00:06:27,279 Speaker 2: They're like a small, punk rock curious cow. Yeah yeah. 99 00:06:27,600 --> 00:06:31,839 Speaker 2: Goat milk and meat both are both so like rich 100 00:06:32,160 --> 00:06:34,599 Speaker 2: and kind of satiny, but also have something just so 101 00:06:34,800 --> 00:06:38,679 Speaker 2: like fresh and bright about them. They take whatever meal 102 00:06:38,880 --> 00:06:40,960 Speaker 2: or snack you're eating, and they make it feel like 103 00:06:41,000 --> 00:06:45,120 Speaker 2: you're you're dining outside on on the kind of like 104 00:06:45,279 --> 00:06:48,440 Speaker 2: bright spring day where you can just feel like the 105 00:06:48,520 --> 00:06:49,920 Speaker 2: grass growing around you. 106 00:06:52,480 --> 00:06:52,960 Speaker 1: Yeah. 107 00:06:53,480 --> 00:06:57,560 Speaker 2: Yeah, they're like a little picnic Yeah yeah. 108 00:06:57,880 --> 00:07:01,200 Speaker 1: Bloodies, delicious buddies. 109 00:07:01,960 --> 00:07:05,200 Speaker 2: Okay, So there are a lot of breeds of goat, 110 00:07:06,200 --> 00:07:08,839 Speaker 2: like somewhere from over five hundred to over one thousand 111 00:07:08,920 --> 00:07:12,040 Speaker 2: depending on who you ask. We're going to get into 112 00:07:12,080 --> 00:07:15,119 Speaker 2: a few ish of those breeds in the history section. 113 00:07:15,520 --> 00:07:18,080 Speaker 2: But like, the thing is is that humans have been 114 00:07:18,160 --> 00:07:21,960 Speaker 2: keeping goats for a long time and for different purposes. 115 00:07:22,000 --> 00:07:25,559 Speaker 2: You know, meat, milk, fiber, leather being the main three there, 116 00:07:26,600 --> 00:07:28,720 Speaker 2: and so you know, so we've bred for those for 117 00:07:28,760 --> 00:07:30,800 Speaker 2: those purposes, and there are also a lot of points 118 00:07:30,800 --> 00:07:34,040 Speaker 2: at which populations of goats have gone feral and done 119 00:07:34,120 --> 00:07:37,760 Speaker 2: their own thing. So so different goats are different, but 120 00:07:37,880 --> 00:07:41,200 Speaker 2: very basically, goats are mammals that grow up to about 121 00:07:41,200 --> 00:07:43,640 Speaker 2: one hundred and twenty pounds that's about fifty five kilos, 122 00:07:43,760 --> 00:07:47,679 Speaker 2: though they're often about half that size. Depending on the breed, 123 00:07:48,480 --> 00:07:51,120 Speaker 2: some will reproduce throughout the year instead of just in 124 00:07:51,200 --> 00:07:54,280 Speaker 2: single season. A single dough will often have two kids 125 00:07:54,640 --> 00:07:57,480 Speaker 2: young goats a year, and you can maintain a pretty 126 00:07:57,480 --> 00:07:59,720 Speaker 2: good sized herd with like dozens of doughs and only 127 00:07:59,720 --> 00:08:03,280 Speaker 2: a couple bucks. They're a bit more prolific than sheep, 128 00:08:03,440 --> 00:08:05,920 Speaker 2: which have a similar body size, so they are more 129 00:08:05,920 --> 00:08:08,920 Speaker 2: commonly raised for meat than sheep are, perhaps especially in 130 00:08:09,160 --> 00:08:12,960 Speaker 2: subsistence farming and in developing parts of the world. They 131 00:08:13,000 --> 00:08:15,400 Speaker 2: also tend to be better at handling like heat and 132 00:08:15,560 --> 00:08:21,119 Speaker 2: also low water conditions than sheep or cattle. And they're weird. 133 00:08:21,120 --> 00:08:26,440 Speaker 2: Peoples are because they're prey animals, not predators. Predators tend 134 00:08:26,440 --> 00:08:30,160 Speaker 2: to have rounded people's prey. Animals that are trying to 135 00:08:30,200 --> 00:08:32,600 Speaker 2: look out for more stuff on their periphery tend to 136 00:08:32,640 --> 00:08:33,800 Speaker 2: have differently shaped peoples. 137 00:08:37,679 --> 00:08:42,040 Speaker 1: I guess we should mention also because I think sometimes 138 00:08:42,040 --> 00:08:46,839 Speaker 1: I forget people do not watch as much horror as 139 00:08:46,880 --> 00:08:52,040 Speaker 1: we do. At the beginning, when we mentioned evil goats, 140 00:08:52,080 --> 00:08:54,040 Speaker 1: we were, as you said, black Philip from the VICH, 141 00:08:54,480 --> 00:08:58,400 Speaker 1: which Lauren and I were on an episode of the podcast, 142 00:08:58,440 --> 00:09:02,240 Speaker 1: may be crush to talk about. Oh yeah, if you 143 00:09:02,360 --> 00:09:04,680 Speaker 1: want to check it out. But yeah, they've got eyes 144 00:09:04,760 --> 00:09:10,040 Speaker 1: that are very striking. Yeah, I can see why people 145 00:09:10,040 --> 00:09:15,120 Speaker 1: were like, hmmm, let's make him represent the devil. 146 00:09:16,440 --> 00:09:19,800 Speaker 2: There is a again, this is a food show, y'all, 147 00:09:19,800 --> 00:09:22,880 Speaker 2: like like, but there is a really interesting history of 148 00:09:23,080 --> 00:09:27,920 Speaker 2: goat symbolism in art and culture, and and I tried 149 00:09:28,280 --> 00:09:32,480 Speaker 2: to read enough about it in a short enough period 150 00:09:32,520 --> 00:09:35,079 Speaker 2: of time that I didn't feel like I was wasting 151 00:09:35,559 --> 00:09:40,240 Speaker 2: an entire day of food podcast reading reading about this stuff. 152 00:09:41,280 --> 00:09:45,280 Speaker 2: I couldn't I couldn't. It's it's more complicated than all that. 153 00:09:45,559 --> 00:09:50,559 Speaker 2: But but I think that we have that there's like 154 00:09:50,600 --> 00:09:53,280 Speaker 2: a couple places in the Bible where goats are used 155 00:09:53,280 --> 00:09:57,160 Speaker 2: as a metaphor of like a strong willed creature and 156 00:09:57,360 --> 00:09:59,719 Speaker 2: in a negative sense, And so that's where we get 157 00:09:59,720 --> 00:10:01,080 Speaker 2: the like evil goat thing. 158 00:10:03,120 --> 00:10:08,360 Speaker 1: I did the same thing. We both desperately wanted to 159 00:10:08,400 --> 00:10:12,400 Speaker 1: talk about it. But yeah, it was more complicated because 160 00:10:12,440 --> 00:10:16,000 Speaker 1: it was like, now you have to research this ancient 161 00:10:16,040 --> 00:10:21,600 Speaker 1: demon name. Yeah, well I really can't relate this peck 162 00:10:21,679 --> 00:10:23,480 Speaker 1: to food, and I can tell it's going to take 163 00:10:23,520 --> 00:10:29,240 Speaker 1: a lot of my time. But if you're interested listeners. 164 00:10:28,960 --> 00:10:32,360 Speaker 2: Oh yeah, it's out there. I feel like Robert and 165 00:10:32,440 --> 00:10:34,360 Speaker 2: Joe over and stuff to blow your mind have probably 166 00:10:34,400 --> 00:10:35,520 Speaker 2: talked about it at some point. 167 00:10:35,600 --> 00:10:36,920 Speaker 1: Oh I bet they have. 168 00:10:37,120 --> 00:10:39,720 Speaker 2: If they haven't, then I will tell them to do 169 00:10:39,800 --> 00:10:41,199 Speaker 2: that post take. 170 00:10:41,360 --> 00:10:50,440 Speaker 3: Well, we have a lot of sway absolutely yeah, okay, okay, 171 00:10:52,440 --> 00:10:56,400 Speaker 3: so goat goat food food show here we are all right. 172 00:10:57,120 --> 00:11:00,520 Speaker 2: Although goats do not eat as much over all as 173 00:11:00,600 --> 00:11:03,720 Speaker 2: cattle because they're just not as big, they do eat 174 00:11:03,760 --> 00:11:07,280 Speaker 2: more like per volume of milk produced as much as 175 00:11:07,280 --> 00:11:09,599 Speaker 2: three to four times more per quart of milk is 176 00:11:09,640 --> 00:11:12,080 Speaker 2: compared to dairy cows. Or that's what I read from 177 00:11:12,120 --> 00:11:15,319 Speaker 2: a paper from the early nineteen hundreds. There might have 178 00:11:15,400 --> 00:11:19,720 Speaker 2: been breeding initiatives and to other technologies that have created 179 00:11:20,120 --> 00:11:24,520 Speaker 2: milky or goats. I'm not sure, but yeah and yeah. 180 00:11:24,720 --> 00:11:27,360 Speaker 2: Goats also like need a little bit more of a 181 00:11:27,400 --> 00:11:29,959 Speaker 2: controlled diet than pop culture would tell you. But they 182 00:11:30,000 --> 00:11:32,640 Speaker 2: can be successfully fed with plant matter that would otherwise 183 00:11:32,679 --> 00:11:35,840 Speaker 2: be considered like a waste product or a byproduct, or 184 00:11:35,960 --> 00:11:38,720 Speaker 2: like OG's, how did that patch over there get so overgrown? 185 00:11:38,760 --> 00:11:42,040 Speaker 2: Get the goats over here? They're capable of eating a 186 00:11:42,040 --> 00:11:46,160 Speaker 2: wide variety of vegetation, partially because they are ruminants, meaning 187 00:11:46,160 --> 00:11:48,560 Speaker 2: that they have four stomachs which they use to really 188 00:11:48,559 --> 00:11:51,040 Speaker 2: break down their food in multiple stages, getting a lot 189 00:11:51,080 --> 00:11:53,720 Speaker 2: more nutrition out of it than like certainly we could. 190 00:11:54,559 --> 00:11:58,720 Speaker 2: And they do chew their cud like cows. The younger 191 00:11:59,080 --> 00:12:01,880 Speaker 2: animals do tend to have more tender meat, though breeding 192 00:12:01,920 --> 00:12:04,040 Speaker 2: and like the slaughter and harvest of the meat can 193 00:12:04,200 --> 00:12:07,560 Speaker 2: have a large impact. Science is still investigating this to 194 00:12:07,600 --> 00:12:12,880 Speaker 2: help develop best recommendations for farmers. Animal stress matters. Super cool, 195 00:12:13,280 --> 00:12:17,160 Speaker 2: super cool stuff being done around all of this but 196 00:12:18,320 --> 00:12:21,520 Speaker 2: again sort of Basically, there are two sort of grades 197 00:12:21,600 --> 00:12:25,559 Speaker 2: of goat meat, cabrito or capretto, which is meat from 198 00:12:25,559 --> 00:12:28,760 Speaker 2: goats that are just a few months old, and then chevron, 199 00:12:28,880 --> 00:12:31,120 Speaker 2: which is meat from goats that are over a year old. 200 00:12:31,640 --> 00:12:34,320 Speaker 2: Cabrito is paler and has a finer texture. You might 201 00:12:34,400 --> 00:12:37,040 Speaker 2: use it in like roasts or chops like you would lamb. 202 00:12:37,520 --> 00:12:41,160 Speaker 2: Chevron is typically stewed, and because chevron can be more 203 00:12:41,280 --> 00:12:44,559 Speaker 2: more strongly flavored than other red meats like, for example, beef, 204 00:12:44,760 --> 00:12:47,000 Speaker 2: it can stand up to like heavy seasonings and dishes 205 00:12:47,040 --> 00:12:52,200 Speaker 2: like curries. And goats are just a super interesting livestock 206 00:12:52,240 --> 00:12:56,280 Speaker 2: animal because it's considered so multifunctional. You know, goats might 207 00:12:56,320 --> 00:13:00,640 Speaker 2: be raised primarily for a non food function and clearing 208 00:13:00,800 --> 00:13:03,120 Speaker 2: or their hair or hide, with their milk and or 209 00:13:03,200 --> 00:13:06,760 Speaker 2: meat being harvested essentially as a byproduct. Or they can 210 00:13:06,800 --> 00:13:09,199 Speaker 2: be raised specifically for the milk or for the meat. 211 00:13:09,800 --> 00:13:12,920 Speaker 2: I don't think that I know of another land animal 212 00:13:13,160 --> 00:13:15,160 Speaker 2: that is so like multipurpose. 213 00:13:16,840 --> 00:13:19,600 Speaker 1: Yeah, when I was reading this, I couldn't think of 214 00:13:19,600 --> 00:13:23,880 Speaker 1: one either. I was like, okay, yeah, yeah, yeah, they're 215 00:13:23,960 --> 00:13:24,520 Speaker 1: up to stuff. 216 00:13:24,559 --> 00:13:29,640 Speaker 2: Man, Okay, but you're curious about fainting goats, because of 217 00:13:29,640 --> 00:13:33,240 Speaker 2: course you're curious about fainting goats, So yeah, fainting is 218 00:13:33,280 --> 00:13:34,920 Speaker 2: a little bit of a misnomer. The goats are not 219 00:13:35,120 --> 00:13:38,240 Speaker 2: losing consciousness, they're just falling over. This is caused by 220 00:13:38,240 --> 00:13:41,439 Speaker 2: what's basically a delay and relaxation of muscles the tense 221 00:13:41,960 --> 00:13:47,199 Speaker 2: involuntarily during surprise or other excitement. Like think about when 222 00:13:47,240 --> 00:13:50,880 Speaker 2: you startle, you tense up briefly. So what's happening in 223 00:13:50,920 --> 00:13:53,880 Speaker 2: these goats is that they lock into that tension for 224 00:13:53,960 --> 00:13:57,200 Speaker 2: several seconds, and if they were on uneven footing when 225 00:13:57,320 --> 00:14:01,240 Speaker 2: they tensed up, they're likely to tip over. It's a 226 00:14:01,280 --> 00:14:04,040 Speaker 2: genetic mutation that popped up in this population in the 227 00:14:04,120 --> 00:14:07,360 Speaker 2: United States in Tennessee back in the eighteen hundreds. The 228 00:14:07,400 --> 00:14:10,440 Speaker 2: condition is known as my atonia, and the goats are 229 00:14:10,480 --> 00:14:14,120 Speaker 2: more properly called my tonic than fainting because this is 230 00:14:14,120 --> 00:14:17,120 Speaker 2: ostensibly a food show. A strain of these goats has 231 00:14:17,160 --> 00:14:20,000 Speaker 2: been bred for their meat, and they're actually known for 232 00:14:20,120 --> 00:14:23,880 Speaker 2: having like really copious and tender meat production in their 233 00:14:23,960 --> 00:14:28,080 Speaker 2: hind legs due to that like frequent, prolonged tensing of 234 00:14:28,080 --> 00:14:34,160 Speaker 2: those muscles. Yeah, I worked real hard to have a 235 00:14:34,160 --> 00:14:35,560 Speaker 2: food fact to tie that one in. 236 00:14:35,640 --> 00:14:36,360 Speaker 1: Here we go. 237 00:14:39,200 --> 00:14:45,320 Speaker 2: Excellent and yeah, so right right. The dairies used to 238 00:14:45,360 --> 00:14:48,600 Speaker 2: make all kinds of cheeses. In some cultures, goat meat 239 00:14:48,680 --> 00:14:50,920 Speaker 2: is more of like a special occasion food to be 240 00:14:50,960 --> 00:14:54,000 Speaker 2: eaten at, like Christmas or Easter or i'd a ladha, 241 00:14:54,520 --> 00:14:57,920 Speaker 2: the feast of sacrifice. It's also a popular red meat 242 00:14:57,960 --> 00:14:59,120 Speaker 2: and cultures that don't eat beef. 243 00:15:00,720 --> 00:15:02,320 Speaker 1: I feel like most of the times I've had it 244 00:15:02,360 --> 00:15:06,760 Speaker 1: has been in Jamaican curry. That's oh yeah, oh yeah, 245 00:15:06,920 --> 00:15:10,160 Speaker 1: it's so good. It is so good. But it is 246 00:15:10,280 --> 00:15:15,880 Speaker 1: used in all kinds of things. Well, what about the nutrition. 247 00:15:17,040 --> 00:15:20,400 Speaker 2: Well, goat meat tends to be leaner than other red meats, 248 00:15:20,440 --> 00:15:23,240 Speaker 2: and it has a higher rate of poly unsaturated fats, 249 00:15:23,280 --> 00:15:26,120 Speaker 2: which are like the good fats. Also has a good 250 00:15:26,120 --> 00:15:29,720 Speaker 2: spread of micro nutrients. Eat a vegetable, drink of water, 251 00:15:31,160 --> 00:15:33,080 Speaker 2: do what you want. Yeah, I don't know. 252 00:15:34,120 --> 00:15:39,840 Speaker 1: I had a strange dream recently, Lauren, okay, where somebody 253 00:15:39,960 --> 00:15:42,800 Speaker 1: confronted us and was like, when you say eat a vegetable, 254 00:15:43,720 --> 00:15:48,440 Speaker 1: what do you mean does a tomato cow? Oh my gosh, 255 00:15:48,600 --> 00:15:57,800 Speaker 1: dang stress dreams. Yeah, eat a fruit or vegetable, Yeah, yeah, 256 00:15:58,440 --> 00:16:00,640 Speaker 1: we have some numb for you. 257 00:16:01,000 --> 00:16:06,280 Speaker 2: We do. As of twenty twenty, the global goat population 258 00:16:06,560 --> 00:16:08,640 Speaker 2: was estimated to be a little bit over a billion. 259 00:16:09,360 --> 00:16:12,680 Speaker 2: Some ninety percent of that was in Asia and Africa, 260 00:16:12,760 --> 00:16:15,880 Speaker 2: with nearly forty percent of the world's goats living in 261 00:16:15,960 --> 00:16:16,680 Speaker 2: China alone. 262 00:16:17,960 --> 00:16:20,720 Speaker 1: According to some sources that I found, goat milk is 263 00:16:20,760 --> 00:16:23,920 Speaker 1: the most consumed annimal milk around the world, somewhere around 264 00:16:23,960 --> 00:16:24,840 Speaker 1: sixty percent. 265 00:16:25,400 --> 00:16:27,680 Speaker 2: Yeah, I meaning it's consumed by about sixty percent of 266 00:16:27,720 --> 00:16:33,080 Speaker 2: people around the world. By volume. More cow milk is consumed, 267 00:16:33,240 --> 00:16:37,760 Speaker 2: even though fewer people drink it. Yeah, But about nineteen 268 00:16:37,800 --> 00:16:41,120 Speaker 2: million metric tons of goat milk was produced as of 269 00:16:41,160 --> 00:16:46,760 Speaker 2: twenty seventeen. As of twenty sixteen, global goat meat production 270 00:16:47,160 --> 00:16:50,960 Speaker 2: totaled some five point six million metric tons, about two 271 00:16:51,000 --> 00:16:52,320 Speaker 2: percent of the world's meat. 272 00:16:53,680 --> 00:16:57,800 Speaker 1: Australia is the largest exporter of goat meat at forty 273 00:16:57,840 --> 00:16:58,840 Speaker 1: four percent. 274 00:16:59,120 --> 00:17:01,800 Speaker 2: And about ninety one percent of that is harvested wild, 275 00:17:02,160 --> 00:17:05,960 Speaker 2: not farmed. It's not a super popular meat there. Only 276 00:17:06,000 --> 00:17:09,360 Speaker 2: some ten percent of what they produce is consumed in Australia. 277 00:17:09,520 --> 00:17:12,200 Speaker 2: Ethiopia is also a major exporter, about twenty two percent 278 00:17:12,240 --> 00:17:15,600 Speaker 2: of global exports, and the United States and the United 279 00:17:15,640 --> 00:17:20,480 Speaker 2: Arab Emirates import the most, about thirty and twenty percent, respectively. 280 00:17:21,400 --> 00:17:24,720 Speaker 2: Sudan consumes the most per capita, about eight point six 281 00:17:24,760 --> 00:17:29,360 Speaker 2: pounds of goat meat per person per year, and apparently, 282 00:17:29,920 --> 00:17:35,440 Speaker 2: according to Huffington Post anyway, only twenty three percent of 283 00:17:35,480 --> 00:17:38,600 Speaker 2: Americans have eaten goat meat. That was based on a 284 00:17:38,640 --> 00:17:42,560 Speaker 2: survey that they were reporting on. Yeah. 285 00:17:42,600 --> 00:17:45,800 Speaker 1: I saw similar numbers where people were sort of perplexed 286 00:17:46,800 --> 00:17:51,080 Speaker 1: why goat meat hasn't taken off in the United States, 287 00:17:51,480 --> 00:17:54,480 Speaker 1: But it did seem most things I read indicated Yeah, 288 00:17:54,480 --> 00:17:57,760 Speaker 1: it was pretty low. Yeah, how many people had had it. 289 00:17:58,840 --> 00:18:02,560 Speaker 2: I'm in such a such a cultural bubble. Y'all have 290 00:18:02,640 --> 00:18:05,080 Speaker 2: to have to write in and let us know your 291 00:18:05,119 --> 00:18:08,080 Speaker 2: experience and write And I see this is part of 292 00:18:08,119 --> 00:18:09,800 Speaker 2: why I wanted to look into this whole like like 293 00:18:09,880 --> 00:18:12,520 Speaker 2: leg goats or evil thing, because I was like, is 294 00:18:12,520 --> 00:18:15,520 Speaker 2: it because we have these like Puritan ideas of goats 295 00:18:15,560 --> 00:18:16,800 Speaker 2: being evil so we don't want to eat them? 296 00:18:16,880 --> 00:18:17,160 Speaker 1: Is that? 297 00:18:17,640 --> 00:18:19,360 Speaker 2: Is that what's going on in America with goat meat? 298 00:18:20,119 --> 00:18:22,040 Speaker 1: I thought that was gonna come up too. 299 00:18:25,320 --> 00:18:29,200 Speaker 2: I don't know, man, I humans also get up to 300 00:18:29,240 --> 00:18:32,160 Speaker 2: a lot of stuff. We're very like. 301 00:18:32,240 --> 00:18:42,920 Speaker 1: Goats in that way. That's true. Wow, what an accurate ohow, 302 00:18:43,720 --> 00:18:47,920 Speaker 1: all right, well we do have quite a history for you. 303 00:18:48,359 --> 00:18:50,359 Speaker 2: We do, and we are going to get into that 304 00:18:50,400 --> 00:18:52,000 Speaker 2: as soon as we get back from a quick break 305 00:18:52,000 --> 00:19:03,640 Speaker 2: for word from our sponsors, and we're back. Thank you sponsor, Yes, 306 00:19:03,760 --> 00:19:04,080 Speaker 2: thank you. 307 00:19:05,040 --> 00:19:13,040 Speaker 1: Okay. So, well, the con ancestor of the goat originated 308 00:19:13,080 --> 00:19:16,360 Speaker 1: in parts of Asia and or the Mediterranean. Oh, I've 309 00:19:16,359 --> 00:19:21,399 Speaker 1: been million years ago, so long time. Goat remains have 310 00:19:21,480 --> 00:19:24,080 Speaker 1: been found in Asia tracing back to at least seven 311 00:19:24,160 --> 00:19:27,720 Speaker 1: thousand BCE, and cave art as old as ten to 312 00:19:27,760 --> 00:19:30,280 Speaker 1: twenty thousand years depicts goats. 313 00:19:30,520 --> 00:19:35,400 Speaker 2: Okay, yeah, so they've been around for a minute. We've 314 00:19:35,400 --> 00:19:40,159 Speaker 2: been interacting with them for a minute exactly. 315 00:19:40,320 --> 00:19:44,920 Speaker 1: Though. Once again, mysteries history on this one, but as 316 00:19:44,960 --> 00:19:49,840 Speaker 1: of now, historians speculate the goat was domesticated about ten 317 00:19:49,880 --> 00:19:53,000 Speaker 1: thousand years ago in the Middle East and is believed 318 00:19:53,000 --> 00:19:56,840 Speaker 1: to be the second animal humans domesticated. 319 00:19:56,280 --> 00:19:57,080 Speaker 2: Right behind dogs. 320 00:19:57,200 --> 00:19:57,800 Speaker 1: Yeah. Yeah. 321 00:19:58,160 --> 00:20:00,800 Speaker 2: The idea is that wild goats were attracted to the 322 00:20:00,800 --> 00:20:04,760 Speaker 2: crops like grains that early farmers were growing, and so 323 00:20:04,960 --> 00:20:08,200 Speaker 2: people started hurting the goats right. 324 00:20:08,240 --> 00:20:12,080 Speaker 1: And some speculate that there were multiple domestication events in 325 00:20:12,160 --> 00:20:15,880 Speaker 1: various areas, but genetic evidence suggest that there was one 326 00:20:16,560 --> 00:20:20,040 Speaker 1: major domestication event. And when I tell you, I was 327 00:20:20,080 --> 00:20:26,160 Speaker 1: reading a very dense scientifical, scientifical scientific article about this. Whoa, 328 00:20:27,560 --> 00:20:29,920 Speaker 1: but that was the consensus, Like I think there's only 329 00:20:29,960 --> 00:20:34,120 Speaker 1: ten percent of goats that don't have the genes from 330 00:20:34,160 --> 00:20:40,600 Speaker 1: this one believed. Yeah, but yeah, goats were pretty easy 331 00:20:40,640 --> 00:20:44,320 Speaker 1: to tame and feed, so they were somewhat prized. The 332 00:20:44,400 --> 00:20:48,120 Speaker 1: mutation that allowed humans to drink goat milk occurred about 333 00:20:48,119 --> 00:20:51,560 Speaker 1: seven five hundred years ago somewhere in Europe and the Balkans, 334 00:20:52,240 --> 00:20:54,480 Speaker 1: which only increased their usefulness. I also found a whole 335 00:20:54,480 --> 00:20:57,120 Speaker 1: paper about that, which I found fascinating. 336 00:20:58,000 --> 00:20:58,840 Speaker 2: That was a good one. 337 00:20:59,160 --> 00:21:04,040 Speaker 1: Yes, people in this area used goats or meat. They 338 00:21:04,200 --> 00:21:07,400 Speaker 1: used their skins and their pelts, their milk, their sinew 339 00:21:07,720 --> 00:21:11,560 Speaker 1: for sewing, amongst other things, their horns, their bones, their 340 00:21:11,640 --> 00:21:15,400 Speaker 1: hides were used to make bottles or containers or for parchment. 341 00:21:16,560 --> 00:21:22,800 Speaker 1: And the first believed proof of soap soap making excuse. 342 00:21:22,840 --> 00:21:26,240 Speaker 1: It goes back to ancient Rome and indicates that they 343 00:21:26,440 --> 00:21:31,639 Speaker 1: used goat tallow amongst other things in this okay, so yeah, 344 00:21:31,680 --> 00:21:36,359 Speaker 1: once again useful animal. French goat cheese making traditions are 345 00:21:36,400 --> 00:21:38,359 Speaker 1: thought to go back to seven hundred and thirty two 346 00:21:38,480 --> 00:21:42,480 Speaker 1: CE when retreating enemy forces left behind the goats that 347 00:21:42,520 --> 00:21:44,960 Speaker 1: they had been using for milk in France after losing 348 00:21:45,000 --> 00:21:47,600 Speaker 1: a battle, and then they were like, let's start making cheese. 349 00:21:47,640 --> 00:21:51,000 Speaker 2: These are pretty cool. Yeah, we'll hang on to them. 350 00:21:51,040 --> 00:21:55,800 Speaker 1: Thanks, thank you. Because of their usefulness, goats were frequently 351 00:21:55,840 --> 00:21:59,000 Speaker 1: transported on long journeys by Europeans so that they could 352 00:21:59,520 --> 00:22:02,480 Speaker 1: set up goat populations wherever they were going and drink 353 00:22:02,600 --> 00:22:04,560 Speaker 1: fresh milk on the journey. So they were useful on 354 00:22:04,600 --> 00:22:05,680 Speaker 1: the journey and. 355 00:22:06,080 --> 00:22:07,040 Speaker 2: Once you got there. 356 00:22:07,160 --> 00:22:11,760 Speaker 1: Yeah. Goats arrived in Australia in seventeen eighty eight. They 357 00:22:11,800 --> 00:22:14,320 Speaker 1: were used for milk, meat and for their fiber, and 358 00:22:14,400 --> 00:22:19,920 Speaker 1: later for weed management. However, the goats escaped and eventually 359 00:22:20,160 --> 00:22:23,840 Speaker 1: led to the development of a feral goat population, a 360 00:22:23,840 --> 00:22:26,840 Speaker 1: population that has only grown and in fact, when we're 361 00:22:26,880 --> 00:22:30,840 Speaker 1: talking about those numbers at the top about Australian exporting 362 00:22:31,000 --> 00:22:34,639 Speaker 1: goat meat, a lot of it has been feral goats. 363 00:22:34,760 --> 00:22:36,160 Speaker 2: Yeah, yep, yep, yep. 364 00:22:37,119 --> 00:22:39,520 Speaker 1: The Spanish are believed to have been the ones that 365 00:22:39,600 --> 00:22:43,600 Speaker 1: introduced goats to California and the North American Southwest at 366 00:22:43,640 --> 00:22:47,399 Speaker 1: large in the seventeenth century, where the animal flourished to 367 00:22:47,480 --> 00:22:52,639 Speaker 1: the point some populations were relocated for destroying indigenous plant populations. 368 00:22:52,720 --> 00:22:56,160 Speaker 1: Oh wow, Yeah, I read it was because they didn't 369 00:22:56,160 --> 00:22:59,960 Speaker 1: have a natural predator, but I was like, really in California, 370 00:23:00,160 --> 00:23:03,560 Speaker 1: I don't know, it didn't really make sense to me, 371 00:23:03,640 --> 00:23:08,879 Speaker 1: But anyway, they did well there. Later, when Europeans settled 372 00:23:08,880 --> 00:23:11,520 Speaker 1: in North America, they brought goats with them. 373 00:23:11,640 --> 00:23:16,960 Speaker 2: Perhaps especially the English, who brought dairy breeds specifically, and 374 00:23:18,160 --> 00:23:22,200 Speaker 2: speaking of the fiber portion, Europeans had developed an interest 375 00:23:22,280 --> 00:23:26,400 Speaker 2: in mohair as a fiber by the eighteen hundreds. Yeah, 376 00:23:26,400 --> 00:23:29,120 Speaker 2: and this was after like thousands of years of textile 377 00:23:29,160 --> 00:23:32,840 Speaker 2: work with mohair, which is hair from Angora goats, specifically 378 00:23:33,240 --> 00:23:36,080 Speaker 2: in Western Asia which is where those goats are from. 379 00:23:36,640 --> 00:23:40,600 Speaker 2: Cashmere wool from Southwest Asia and northern India also gained 380 00:23:40,600 --> 00:23:44,120 Speaker 2: wider popularity around that time. There was just a lot 381 00:23:44,119 --> 00:23:45,760 Speaker 2: of interest in goat wool. Yeah. 382 00:23:46,280 --> 00:23:52,280 Speaker 1: There was also the US Navy has a long history 383 00:23:52,320 --> 00:23:55,399 Speaker 1: of transporting livestock like goats for their milk and meat. 384 00:23:56,200 --> 00:24:00,280 Speaker 1: But goats had sea legs and would eat pretty pretty 385 00:24:00,320 --> 00:24:03,760 Speaker 1: much anything as opposed to livestock like cows. Goats can 386 00:24:03,800 --> 00:24:09,399 Speaker 1: swim too, which was good for sea travel. Sure uh huh. 387 00:24:09,440 --> 00:24:11,639 Speaker 1: I also read that goat meat was seen as a 388 00:24:11,760 --> 00:24:14,800 Speaker 1: nice alternative to salted pork. Sure. 389 00:24:14,960 --> 00:24:15,240 Speaker 2: Yeah. 390 00:24:15,760 --> 00:24:19,840 Speaker 1: Yeah. Here's an account given in eighteen seventy three by 391 00:24:19,960 --> 00:24:24,760 Speaker 1: Rear Admiral Robbleie d Evans about his experience trying to 392 00:24:24,800 --> 00:24:30,399 Speaker 1: get milk from an agitated goat a coat. I found 393 00:24:30,400 --> 00:24:33,080 Speaker 1: her in a very excited state of mind, apparently having 394 00:24:33,160 --> 00:24:36,200 Speaker 1: butted out the Captain Stewart and a marine orderly who 395 00:24:36,200 --> 00:24:39,199 Speaker 1: had attempted to relieve her of her milk. One of 396 00:24:39,240 --> 00:24:41,440 Speaker 1: them had tried to hold her while the other went 397 00:24:41,480 --> 00:24:44,480 Speaker 1: for the milk. Procuring some warm water and exercising a 398 00:24:44,520 --> 00:24:47,320 Speaker 1: little patience in the premises, we soon relieved her of 399 00:24:47,359 --> 00:24:51,520 Speaker 1: the milk, which was evidently giving her pain. I thought 400 00:24:51,520 --> 00:24:53,879 Speaker 1: this was funny because so many of the other things 401 00:24:53,920 --> 00:24:56,720 Speaker 1: I had read previously were like, they're great to travel with, 402 00:24:56,800 --> 00:25:01,600 Speaker 1: and then immediately I found this, which sounds like it 403 00:25:01,640 --> 00:25:03,879 Speaker 1: was just a goat that needed some help. 404 00:25:03,920 --> 00:25:06,200 Speaker 2: But yeah, yeah, and we're all a little bit cranky 405 00:25:06,200 --> 00:25:07,159 Speaker 2: when we're uncomfortable. 406 00:25:07,240 --> 00:25:11,440 Speaker 1: Sure, but traveling can get rough, you get tired. Yeah, 407 00:25:11,480 --> 00:25:13,720 Speaker 1: but it was just funny that, like I'm pretty sure 408 00:25:13,720 --> 00:25:16,080 Speaker 1: it was from the same article, was like, they're so 409 00:25:16,280 --> 00:25:17,239 Speaker 1: easy to travel with. 410 00:25:17,720 --> 00:25:21,640 Speaker 2: Yeah, they're really same. They get along with everybody. It 411 00:25:21,680 --> 00:25:23,040 Speaker 2: butted out the captain Stewart. 412 00:25:25,119 --> 00:25:30,040 Speaker 1: Gosh, and there's not much place to run on a boat. No, no, 413 00:25:30,920 --> 00:25:35,280 Speaker 1: but okay. As time went on, goats became mascots for 414 00:25:35,400 --> 00:25:38,840 Speaker 1: the US Navy. During the twentieth century. The Navy's first 415 00:25:38,960 --> 00:25:43,399 Speaker 1: registered goat mascot was named El Sid and he was 416 00:25:43,520 --> 00:25:50,840 Speaker 1: viewed as good luck. Okay, yeah, yes. Moving away from 417 00:25:50,880 --> 00:25:55,440 Speaker 1: the Navy, the American Milk Goat Record Association or am 418 00:25:55,440 --> 00:25:58,560 Speaker 1: GRA I'm gonna go with AMRA and g R A 419 00:25:58,560 --> 00:26:02,120 Speaker 1: an organization of American oat milk producers formed in nineteen 420 00:26:02,280 --> 00:26:03,040 Speaker 1: oh three. 421 00:26:03,480 --> 00:26:06,159 Speaker 2: Yeah, you know, I didn't look up the pronunciation for 422 00:26:06,200 --> 00:26:10,520 Speaker 2: this that the word is spelled milch. It's a term 423 00:26:10,560 --> 00:26:13,800 Speaker 2: for goats and other animals kept for milking. And I 424 00:26:13,840 --> 00:26:17,880 Speaker 2: think that the idea of organizing this organization was tied 425 00:26:17,920 --> 00:26:20,080 Speaker 2: to the Saint Louis World's Fair that was going to 426 00:26:20,080 --> 00:26:24,000 Speaker 2: be happening in nineteen oh four and the milk goat 427 00:26:24,080 --> 00:26:27,600 Speaker 2: show that was planned for the fair. It turned out 428 00:26:27,640 --> 00:26:30,040 Speaker 2: that angora goats bread for their coats were way more 429 00:26:30,080 --> 00:26:33,760 Speaker 2: popular with showers that year, so the association didn't really 430 00:26:33,760 --> 00:26:36,359 Speaker 2: have a lot to do, I guess, but at any rate, yes. 431 00:26:38,320 --> 00:26:41,840 Speaker 2: Also in the early nineteen hundreds, Dutch colonists in South 432 00:26:41,880 --> 00:26:46,359 Speaker 2: Africa were working on developing bore goats from local goats 433 00:26:46,480 --> 00:26:49,959 Speaker 2: kept by indigenous peoples. This breed is known for growing 434 00:26:50,040 --> 00:26:52,560 Speaker 2: fast and big in a variety of environments and being 435 00:26:52,720 --> 00:26:55,719 Speaker 2: tasty to boot. They're now reared around the world and 436 00:26:55,800 --> 00:26:59,280 Speaker 2: used to improve meat quality in other breeds of goats. 437 00:27:00,800 --> 00:27:04,600 Speaker 2: There was an increased interest in goat dairy in both 438 00:27:04,600 --> 00:27:07,840 Speaker 2: Europe and America between World War One and World War Two, 439 00:27:08,000 --> 00:27:12,240 Speaker 2: as economic troubles and food shortages had people looking for 440 00:27:12,400 --> 00:27:16,560 Speaker 2: cow dairy alternatives. A scientific paper from the time also 441 00:27:16,600 --> 00:27:20,280 Speaker 2: noted that goats and their milk are quote remarkably free 442 00:27:20,280 --> 00:27:23,639 Speaker 2: from tuberculosis, which is not entirely true, but I wanted 443 00:27:23,680 --> 00:27:27,240 Speaker 2: to mention it because I'm always fascinated by the concerns 444 00:27:27,600 --> 00:27:31,399 Speaker 2: surrounding the dairy industry at that time, especially because we 445 00:27:31,480 --> 00:27:35,320 Speaker 2: did not have human made breast milk alternatives at the time. 446 00:27:35,440 --> 00:27:38,200 Speaker 2: So if you couldn't feed an infant with breast milk, 447 00:27:38,240 --> 00:27:40,560 Speaker 2: then what were you going to do about it? Pretty big? 448 00:27:41,119 --> 00:27:43,040 Speaker 1: Yeah, it comes up a lot and a lot of 449 00:27:43,080 --> 00:27:44,280 Speaker 1: our episodes, it does. 450 00:27:44,520 --> 00:27:49,560 Speaker 2: Yeah. From nineteen fifty four through nineteen ninety five, there 451 00:27:49,600 --> 00:27:54,440 Speaker 2: were US government and incentives to produce wool and mohair, 452 00:27:54,880 --> 00:27:58,040 Speaker 2: which increased the breeding of sheep and of angora goats 453 00:27:58,480 --> 00:28:01,399 Speaker 2: for that purpose. Kind of fallen off since then, but 454 00:28:01,720 --> 00:28:04,640 Speaker 2: with it, especially with a greater interest in goat milk 455 00:28:04,680 --> 00:28:05,000 Speaker 2: and meat. 456 00:28:07,040 --> 00:28:10,480 Speaker 1: Yeah, but with various waves of immigration to the US 457 00:28:10,520 --> 00:28:14,119 Speaker 1: from communities that consume more goat meat, the demand for 458 00:28:14,280 --> 00:28:17,720 Speaker 1: goat meat and better goat meat grew in this country. 459 00:28:18,520 --> 00:28:22,120 Speaker 2: Yeah. That led to the importation of bore and other 460 00:28:22,359 --> 00:28:25,440 Speaker 2: meat breeds like the New Zealand kiko during the nineteen nineties. 461 00:28:26,840 --> 00:28:31,720 Speaker 1: Yes, and speaking of but we're a food show, I 462 00:28:31,800 --> 00:28:36,760 Speaker 1: went on a whole thing about goat fiber and mohair 463 00:28:36,960 --> 00:28:39,920 Speaker 1: and the rise and fall of it. And in the 464 00:28:40,040 --> 00:28:43,479 Speaker 1: nineties in the US it was like less popular, and 465 00:28:43,520 --> 00:28:46,720 Speaker 1: that was one of the reasons that these other goats 466 00:28:47,040 --> 00:28:53,040 Speaker 1: were kind of introduced yeah, yeah, yeah, fascinating. I mean again, 467 00:28:53,680 --> 00:28:56,000 Speaker 1: I had to go through and like stop using the 468 00:28:56,000 --> 00:28:58,479 Speaker 1: word useful at a certain point because I was just 469 00:28:58,600 --> 00:29:03,640 Speaker 1: using it so much. But they really impacted so many 470 00:29:03,720 --> 00:29:04,760 Speaker 1: different sectors. 471 00:29:05,760 --> 00:29:12,000 Speaker 2: Yeah. Yeah. Also, if you've never seen an angora goat, 472 00:29:12,320 --> 00:29:16,120 Speaker 2: they're real pretty. They're they're just beautiful goats. I want 473 00:29:16,160 --> 00:29:18,760 Speaker 2: you to go look up some pictures of angory goats 474 00:29:18,920 --> 00:29:23,200 Speaker 2: right now. They have they have this really long pretty hair, 475 00:29:23,480 --> 00:29:25,480 Speaker 2: like a kind of like a like a sheep dog, 476 00:29:25,600 --> 00:29:28,120 Speaker 2: sort of like a like a curly like like a 477 00:29:28,680 --> 00:29:29,680 Speaker 2: just a it's just a buddy. 478 00:29:29,720 --> 00:29:35,160 Speaker 1: It's like, clearly a buddy, not a buddy that will 479 00:29:35,200 --> 00:29:39,760 Speaker 1: go evil. Not a buddy that is hearing whispers from 480 00:29:39,800 --> 00:29:40,320 Speaker 1: the devil. 481 00:29:43,200 --> 00:29:47,640 Speaker 2: Surely not surely not never never, no, no, not are 482 00:29:47,760 --> 00:29:53,200 Speaker 2: our good friend? No no, that was not the kind 483 00:29:53,240 --> 00:29:54,240 Speaker 2: of goat that Black. 484 00:29:54,000 --> 00:30:00,600 Speaker 1: Philip was clearly no, definitely not. Well, listeners, if you 485 00:30:00,920 --> 00:30:09,000 Speaker 1: have any recipes, any thoughts about goats, any knowledge about 486 00:30:09,040 --> 00:30:11,920 Speaker 1: evil goats or just goats in our culture, I don't know, 487 00:30:12,440 --> 00:30:15,080 Speaker 1: because though we are a food show, we love that stuff. 488 00:30:15,160 --> 00:30:18,240 Speaker 2: Oh yeah, oh yeah, yes, yeah yeah, we would. We 489 00:30:18,240 --> 00:30:21,120 Speaker 2: would love love to hear it in the Meanwhile, we 490 00:30:21,280 --> 00:30:24,080 Speaker 2: do already have some listener mail prepared for you, and 491 00:30:24,240 --> 00:30:25,600 Speaker 2: we are going to get into that as soon as 492 00:30:25,640 --> 00:30:27,280 Speaker 2: we get back from one more quick break for a 493 00:30:27,280 --> 00:30:34,480 Speaker 2: word from our sponsors. 494 00:30:36,840 --> 00:30:39,880 Speaker 1: Are back, Thank you, sponsors, Yes, thank you, and we're 495 00:30:39,920 --> 00:30:51,080 Speaker 1: back with there's a goat coming for you. My mom 496 00:30:51,280 --> 00:30:54,800 Speaker 1: said her, go billy, if he got his eyes set 497 00:30:54,840 --> 00:30:56,440 Speaker 1: on you, you better move out of the way. 498 00:30:56,720 --> 00:31:00,640 Speaker 2: Ah. Yeah. Yeah. They are known for being very curious 499 00:31:00,760 --> 00:31:03,240 Speaker 2: and in a little bit stubborn. 500 00:31:03,440 --> 00:31:10,520 Speaker 1: So yeah, yeah, that's what Billy sounds like. Oh Billy, 501 00:31:11,040 --> 00:31:16,600 Speaker 1: Oh Billy. Our croat baklava is such a wonderful dessert 502 00:31:16,680 --> 00:31:19,200 Speaker 1: and it is always interesting to see the different varieties 503 00:31:19,240 --> 00:31:22,240 Speaker 1: out there. My favorite spot around here is the Bods 504 00:31:22,840 --> 00:31:26,160 Speaker 1: in the Strip District. When the weather is nicer, they'll 505 00:31:26,200 --> 00:31:28,760 Speaker 1: have a table set up out front selling it. It 506 00:31:28,880 --> 00:31:32,360 Speaker 1: is probably my favorite baklava in Pittsburgh. I would be 507 00:31:32,400 --> 00:31:35,440 Speaker 1: curious to try one with hazelnuts sometime, as that seems 508 00:31:35,480 --> 00:31:38,560 Speaker 1: like it would be a pretty interesting combination. The Greek 509 00:31:38,680 --> 00:31:41,680 Speaker 1: Orthodox Church near Us always does a small food festival 510 00:31:41,720 --> 00:31:44,880 Speaker 1: in June and it has wonderful baclava as well. But 511 00:31:44,960 --> 00:31:48,840 Speaker 1: I still give the bods the edge. I remember the 512 00:31:48,880 --> 00:31:52,560 Speaker 1: fish fries. Our church, a Roman Catholic one had growing up, 513 00:31:52,960 --> 00:31:56,000 Speaker 1: huge gatherings every Friday during lynt and some of the 514 00:31:56,040 --> 00:31:59,440 Speaker 1: best fried fish around. They also had them once a 515 00:31:59,480 --> 00:32:02,960 Speaker 1: month out there. Side of flint always came with your 516 00:32:03,040 --> 00:32:06,320 Speaker 1: choice of two sides coal saw potato salad fries or 517 00:32:06,360 --> 00:32:09,800 Speaker 1: mac and cheese. Just one of those childhood things you remember. 518 00:32:10,240 --> 00:32:13,440 Speaker 1: Add to that the monthly spaghetti dinners and you can 519 00:32:13,480 --> 00:32:17,360 Speaker 1: see how food can gather people together. The whole Catholic 520 00:32:17,360 --> 00:32:20,280 Speaker 1: thing that you mentioned pretty much covers what we were taught. 521 00:32:21,920 --> 00:32:23,920 Speaker 1: Love the classics as well. The my tie is a 522 00:32:23,920 --> 00:32:26,960 Speaker 1: great drink, and a true one really does pack a punch. 523 00:32:27,440 --> 00:32:30,800 Speaker 1: Reminds me of many a winter vacation away from the cold. 524 00:32:31,200 --> 00:32:33,520 Speaker 1: I can't believe at the time Annie had not seen 525 00:32:33,600 --> 00:32:38,240 Speaker 1: someone us a cocktail umbrella. How's a toothpick? I've seen 526 00:32:38,280 --> 00:32:42,880 Speaker 1: it before. I'm still learning and growing. 527 00:32:43,280 --> 00:32:50,320 Speaker 2: Yeah, yeah, have you still not? Is this still on 528 00:32:50,360 --> 00:32:51,800 Speaker 2: your bucket list? 529 00:32:54,000 --> 00:32:57,760 Speaker 1: Yeah, we'll put it on the bucket list. Lauren and 530 00:32:57,840 --> 00:33:03,400 Speaker 1: I have been discussing a Savor anniversary episode. 531 00:33:03,600 --> 00:33:05,880 Speaker 2: Yeah yeah, and. 532 00:33:05,840 --> 00:33:08,640 Speaker 1: We've been pondering what that might be. And I was 533 00:33:08,680 --> 00:33:11,080 Speaker 1: thinking maybe we could just do one that's kind of 534 00:33:11,120 --> 00:33:14,240 Speaker 1: a a look back and what has stuck with you 535 00:33:14,360 --> 00:33:17,360 Speaker 1: and all that. And I was thinking about all of 536 00:33:17,400 --> 00:33:21,600 Speaker 1: the things I have learned this show. Oh yeah, and 537 00:33:21,640 --> 00:33:27,920 Speaker 1: some of them are simple, quote simple things. Oh I 538 00:33:27,920 --> 00:33:28,480 Speaker 1: didn't know that. 539 00:33:31,960 --> 00:33:34,160 Speaker 2: Oh sure, No, we are all. We are all learning 540 00:33:34,160 --> 00:33:36,880 Speaker 2: and growing all the time. That's a wonderful thing about 541 00:33:36,920 --> 00:33:37,800 Speaker 2: being a human person. 542 00:33:39,200 --> 00:33:41,920 Speaker 1: It is true and as we've said so many times 543 00:33:41,960 --> 00:33:45,080 Speaker 1: on the show, as we've seen exemplified by so many 544 00:33:45,080 --> 00:33:47,760 Speaker 1: of you listeners, also depends on the region you're in. 545 00:33:48,200 --> 00:33:51,960 Speaker 1: Oh deeply yep, and how you grew up. I do 546 00:33:52,040 --> 00:33:59,600 Speaker 1: love this. I have been inundated with fish fry headlines 547 00:33:59,640 --> 00:34:02,200 Speaker 1: because as part of this job, when you look up 548 00:34:02,240 --> 00:34:06,320 Speaker 1: something for work, all of a sudden, the data powers 549 00:34:06,360 --> 00:34:08,719 Speaker 1: that be believe that this is how they can sell 550 00:34:08,760 --> 00:34:13,440 Speaker 1: something to you. And I have gotten so many stories 551 00:34:13,440 --> 00:34:17,919 Speaker 1: about fish fries, and I'm actually really enjoying it. They're 552 00:34:18,000 --> 00:34:21,399 Speaker 1: just fun, like people getting together every Friday and having 553 00:34:21,440 --> 00:34:23,840 Speaker 1: these fish fries. And I like looking at the menus 554 00:34:23,880 --> 00:34:25,719 Speaker 1: because I'm also kind of that. 555 00:34:25,719 --> 00:34:28,520 Speaker 2: Weirdo who is absolutely never get to eat this, but 556 00:34:28,840 --> 00:34:31,040 Speaker 2: I want to know exactly what I could eat if 557 00:34:31,040 --> 00:34:31,640 Speaker 2: I were there. 558 00:34:32,480 --> 00:34:34,560 Speaker 1: I want to feel some kind of jealousy of like 559 00:34:34,640 --> 00:34:35,520 Speaker 1: what I could have. 560 00:34:35,840 --> 00:34:37,520 Speaker 2: Yeah, I want to see the pictures of the mac 561 00:34:37,520 --> 00:34:39,040 Speaker 2: and cheese. I want to know what's going on with it, 562 00:34:39,120 --> 00:34:39,439 Speaker 2: you know. 563 00:34:39,440 --> 00:34:46,920 Speaker 1: Like exactly exactly. And this also brought back recently. I 564 00:34:47,040 --> 00:34:50,600 Speaker 1: drove through my college campus for the first time and forever, 565 00:34:51,520 --> 00:34:54,439 Speaker 1: and they used to have Lasagnia dinners and I could 566 00:34:54,480 --> 00:34:57,200 Speaker 1: see them and I was like, oh wow, I remember 567 00:34:57,320 --> 00:34:59,279 Speaker 1: doing this Lasania dinner and they're still doing it. So 568 00:34:59,320 --> 00:35:02,279 Speaker 1: you're right, people do they come together? I mean that 569 00:35:02,320 --> 00:35:04,040 Speaker 1: was also in part free food. 570 00:35:04,360 --> 00:35:10,600 Speaker 2: Oh sure, yeah, free food. Now we're still You're right? 571 00:35:10,960 --> 00:35:16,319 Speaker 1: What am I saying? But also, yeah, this baklava sounds great. 572 00:35:17,600 --> 00:35:19,800 Speaker 1: I like that you have a favorite. 573 00:35:20,160 --> 00:35:24,719 Speaker 2: Yeah yeah, mmm mm hmmmmm. I need to get a 574 00:35:24,719 --> 00:35:31,360 Speaker 2: favorite baklava around here. Okay, duram still still still learning 575 00:35:31,600 --> 00:35:34,160 Speaker 2: new stuff to learn about baklavah. Yes, love it okay, 576 00:35:34,800 --> 00:35:37,680 Speaker 2: Heather wrote, thank you for continuing such an enjoyable and 577 00:35:37,719 --> 00:35:40,600 Speaker 2: informative podcast. I'm slightly behind an episode, so I only 578 00:35:40,640 --> 00:35:43,640 Speaker 2: recently listened to your episode. On Apple butter, I made 579 00:35:43,640 --> 00:35:45,560 Speaker 2: and canned apple butter for the first time this year, 580 00:35:45,840 --> 00:35:47,800 Speaker 2: using the apples from a couple of trees in our yard. 581 00:35:48,200 --> 00:35:50,319 Speaker 2: I followed a method using a slow cooker and the 582 00:35:50,360 --> 00:35:53,760 Speaker 2: results were great and way less labor intensive. Ten hours 583 00:35:53,760 --> 00:35:56,239 Speaker 2: on low was stirring every two hours plus using an 584 00:35:56,280 --> 00:35:59,360 Speaker 2: immersion blender as the final step resulted in some wonderfully 585 00:35:59,400 --> 00:36:03,000 Speaker 2: smooth and tasty apple butter. One thing I was waiting 586 00:36:03,040 --> 00:36:05,600 Speaker 2: for while listening to the episode was the habit of 587 00:36:05,640 --> 00:36:09,120 Speaker 2: eating apple butter with cottage cheese. This is known as 588 00:36:09,160 --> 00:36:12,560 Speaker 2: a schmier casse or a smear casse in areas of 589 00:36:12,600 --> 00:36:16,800 Speaker 2: Pennsylvania where there's a large Amish population. Note this schmer 590 00:36:16,880 --> 00:36:19,960 Speaker 2: casse should not be confused with the version in Baltimore 591 00:36:20,280 --> 00:36:23,400 Speaker 2: that's a type of cheesecake. Schmier casse is so popular 592 00:36:23,440 --> 00:36:27,320 Speaker 2: in southwest Pennsylvania that the local Eaton Park also included 593 00:36:27,480 --> 00:36:30,480 Speaker 2: cottage cheese apple butter on the salad bar. I can 594 00:36:30,560 --> 00:36:32,400 Speaker 2: vouch for how tasty this is, and it's something my 595 00:36:32,480 --> 00:36:36,760 Speaker 2: spouse loves to eat for a snack. This is so great, 596 00:36:37,280 --> 00:36:39,759 Speaker 2: This is amazing. I have never put apple butter on 597 00:36:39,760 --> 00:36:43,440 Speaker 2: my cottage cheese, but my grandmother would serve me like 598 00:36:43,440 --> 00:36:45,680 Speaker 2: like canned fruit and cottage cheese a lot growing up, 599 00:36:45,680 --> 00:36:48,400 Speaker 2: and I still have like a deep kind of nostalgic 600 00:36:48,440 --> 00:36:51,879 Speaker 2: fondness for that. I will absolutely put some apple butter 601 00:36:51,920 --> 00:36:53,439 Speaker 2: on some cottage cheese, like right now. 602 00:36:55,160 --> 00:36:57,319 Speaker 1: Yeah, that's not something I would have thought of, but 603 00:36:57,560 --> 00:37:00,239 Speaker 1: we did talk about in that episode Apple but are 604 00:37:00,239 --> 00:37:03,840 Speaker 1: going well with cheese? Yeah, I just ever thought of 605 00:37:03,920 --> 00:37:07,360 Speaker 1: cottage cheese. But yes, totally, I. 606 00:37:06,840 --> 00:37:07,279 Speaker 2: Like, why not? 607 00:37:07,800 --> 00:37:10,399 Speaker 1: Why not? That's delicious. Yeah. 608 00:37:11,719 --> 00:37:14,279 Speaker 2: I'm positive that there's a listener out there who's going 609 00:37:14,280 --> 00:37:16,319 Speaker 2: cottage cheese is the worst thing on the planet, and 610 00:37:16,320 --> 00:37:18,520 Speaker 2: I'm sorry that we're grossing you out right now, but. 611 00:37:20,520 --> 00:37:25,200 Speaker 1: I have that friend too. Oh yeah, yeah, but most 612 00:37:25,239 --> 00:37:28,160 Speaker 1: of my friends love cottage cheese and I think it's great. 613 00:37:28,200 --> 00:37:33,600 Speaker 1: So yeah, oh yeah. My household just got an immersion 614 00:37:33,600 --> 00:37:36,400 Speaker 1: blender and I'm really excited about it. I know that 615 00:37:36,480 --> 00:37:38,560 Speaker 1: as an grown adult, I could have bought one for 616 00:37:38,600 --> 00:37:41,759 Speaker 1: myself at any time, but I just never have. 617 00:37:42,120 --> 00:37:46,600 Speaker 2: Uh and yeah, so thank you to my roommate's dad, Scottie, 618 00:37:47,000 --> 00:37:51,040 Speaker 2: for bringing the joy of blended soups into our life, 619 00:37:51,239 --> 00:37:52,520 Speaker 2: or more easily blended soups. 620 00:37:52,560 --> 00:37:56,440 Speaker 1: I should say, wow, that is a joy. Yeah, I 621 00:37:56,480 --> 00:37:59,400 Speaker 1: can't wait to hear the spoils of your immersion blender. 622 00:38:00,080 --> 00:38:05,080 Speaker 1: It's gonna be so delicious. Oh wow, Well, before we 623 00:38:05,120 --> 00:38:11,799 Speaker 1: can get the total details of your journey, we thank 624 00:38:11,920 --> 00:38:16,120 Speaker 1: these listeners for writing in so much. If you would 625 00:38:16,120 --> 00:38:18,520 Speaker 1: like to write into us, you can. Our email is 626 00:38:18,560 --> 00:38:20,160 Speaker 1: hello at savirpod dot com. 627 00:38:20,200 --> 00:38:22,400 Speaker 2: Oh, we're also on social media. You can find us 628 00:38:22,440 --> 00:38:25,440 Speaker 2: on Twitter, Facebook, and Instagram at saver pod and we 629 00:38:25,480 --> 00:38:28,279 Speaker 2: do hope to hear from you. Save is production of iHeartRadio. 630 00:38:28,480 --> 00:38:30,600 Speaker 2: For more podcasts from my Heart Radio, you can visit 631 00:38:30,640 --> 00:38:33,920 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 632 00:38:33,960 --> 00:38:36,920 Speaker 2: your favorite shows. Thanks as always to our super producers 633 00:38:37,040 --> 00:38:39,720 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 634 00:38:39,760 --> 00:38:41,439 Speaker 2: and we hope that lots more good things are coming 635 00:38:41,520 --> 00:38:49,480 Speaker 2: your way.