Baaaad to the bone
I recently bought the cookbook Goat: Meat, Milk, Cheese because Northern California is a goat paradise for local eaters. I’ve had lots of relatively local goat cheese—especially in Petaluma, which seems to be goat central. Laloo’s Goat’s Milk Ice Cream is there, and you can buy flavors like Black Mission Fig and Capraccino at the Sacramento Natural Foods Co-op and Elliott’s Natural Foods.
There are goat-cheese makers in the Sierra foothills, too, and then there’s the Meyenberg Goat Milk Products in Turlock. Give the powdered goat milk a try for baking. People who are lactose intolerant can often drink goat milk products.
Oddly, though, Americans don’t seem to eat much goat meat. You can find it at any good halal butcher, like Meat Outlet USA (5858 Florin Road), or special order locally sourced goat from Taylor’s Market (2900 Freeport Boulevard). Then try making a Jamaican goat curry or an Indian goat korma. It’s sustainably raised on grass-fed meat—just what everyone wants these days.