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NEWS
By M. Dion Thompson | August 9, 1991
Three employees of a Gambrills slaughterhouse were indicted by a federal grand jury yesterday, charged with violating federal meat inspection laws by slaughtering, transporting and selling uninspected goat meat.Eddy Igweze Ndichie, president and owner of Edndichie Poultry and Livestock, was indicted along with Mawussi Kwami "Frank" Abbah, who managed the business, and Harvest "Robert" Sultry, an employee. Mr. Ndichie also was charged with making a false statement and obstruction of justice.
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ENTERTAINMENT
By Laura Vozzella, The Baltimore Sun | April 28, 2010
Jeanne Dietz-Band raises goats on a farm that looks like it's posing for a postcard, all rolling hills and weathered barns and happily grazing livestock. She and her husband moved from the Washington suburbs to Washington County 10 years ago to escape the rat race as their three sons approached their teen years. Dietz-Band, who has a doctorate in molecular biology and genetics, chucked her career in biotech and became a stay-at-home goatherd. "We were doing the suburban thing, working long hours," said Dietz-Band, whose husband continues to work as an electrical design engineer for the National Institutes of Standards and Technology.
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ENTERTAINMENT
By Laura Vozzella, The Baltimore Sun | April 28, 2010
Jeanne Dietz-Band raises goats on a farm that looks like it's posing for a postcard, all rolling hills and weathered barns and happily grazing livestock. She and her husband moved from the Washington suburbs to Washington County 10 years ago to escape the rat race as their three sons approached their teen years. Dietz-Band, who has a doctorate in molecular biology and genetics, chucked her career in biotech and became a stay-at-home goatherd. "We were doing the suburban thing, working long hours," said Dietz-Band, whose husband continues to work as an electrical design engineer for the National Institutes of Standards and Technology.
NEWS
By Ellen Gamerman and Ellen Gamerman,SUN STAFF | March 9, 2005
WASHINGTON - Congress is in session, it's late and official Wash- ington is ready for dinners of red meat and raw politics. But in a darkened room not far from the Capitol, several dozen people are absorbed not in the city's power plays, but in its food. Beyond the open kitchen at CityZen, the acclaimed new res- taurant in the Mandarin Oriental hotel, diners seem oblivious to lobbying agendas and business deals taking place in other D.C. dining rooms. They are too busy tasting the vibrant orange sea urchin atop a potato souffle or savoring the lobster poached in sweet butter or getting charmed by the teeny pancakes that arrive with freshly grated maple sugar as a warm-up before dessert.
NEWS
By Ellen Gamerman and Ellen Gamerman,SUN STAFF | March 9, 2005
WASHINGTON - Congress is in session, it's late and official Wash- ington is ready for dinners of red meat and raw politics. But in a darkened room not far from the Capitol, several dozen people are absorbed not in the city's power plays, but in its food. Beyond the open kitchen at CityZen, the acclaimed new res- taurant in the Mandarin Oriental hotel, diners seem oblivious to lobbying agendas and business deals taking place in other D.C. dining rooms. They are too busy tasting the vibrant orange sea urchin atop a potato souffle or savoring the lobster poached in sweet butter or getting charmed by the teeny pancakes that arrive with freshly grated maple sugar as a warm-up before dessert.
NEWS
By ROB KASPER | August 5, 2009
The other day I attempted to eat like a Nigerian. I had a serving of jollof rice, red rice flavored with a sauce made of tomatoes, spices and chili peppers. It was topped, initially, with some piece of boiled beef. Later I replaced the beef with goat meat, a piece that still had the skin on. "People who know about meat, always go for the goat," said Bamidelle Ogundele, better known as Lady D, the owner and chief chef of Lady D's Cafe at 2637 Greenmount Ave. Ogundele was giving me a quick tutorial in the cuisine of her native country, Nigeria.
NEWS
By Jay Apperson and Jay Apperson,Sun Staff Writer | April 15, 1994
Voodoo and contract murder. The niece who wouldn't die -- even after being shot in the head on two occasions and having her throat slit on another. "Sister Geraldine" on trial for murder, faking seizures in the courtroom and telling the jury that she couldn't count beyond the number one.Those were some of the touches that made Geraldine Parrish one of the most bizarre murderers in the annals of Baltimore crime. A detective called her tale the stuff of movies -- and it's been featured on a network police show and in a book on the city's homicide squad.
FEATURES
By Charles Perry and Charles Perry,Los Angeles Times | January 19, 2000
Here's something nobody ever says: "Goat? Why, it tastes like chicken." On the contrary, goat meat has a rep for rankness. It's the last thing a lot of people would ever consider eating. But Jamaican restaurants have softened us up with their goat curries, and a lot of non-Latinos now relish the spicy, gamy goat stew Birria. People who like food to have punch and character seem to be outgrowing the traditional American distaste for goat. We don't even bother to call it "kid" anymore, though kid -- the milder, more tender young animal -- is the only form of goat that is eaten.
NEWS
By Liz Atwood and Liz Atwood,Sun reporter | July 25, 2007
Mastering the Grill By Andrew Schloss and David Joachim Extreme Barbecue Smokin' Rigs and Real Good Recipes By Dan Huntley and Lisa Grace Lednicer Chronicle Books / 2007 / $18.95 What's better than good food? A good story. This book tells the story of barbecue fanatics around the country - folks like Mike Shugart of South Carolina, who built a contraption that resembles a furnace to cook Boston butt, and Maximino Rios of Charlotte, N.C., who cooks goat meat over heated stones in his backyard the way the ancient Mayans did. And then there are Randy Campbell and Bob Fowler, a couple of Midwesterners who grill chicken and burgers on the scoop of a front-end loader, and Mark Doxtader of Oregon, who makes a pita-bread recipe in a handcrafted kiln.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | December 18, 2002
There were a couple of firsts for me when I tried St. Mary's Carryout, a Jamaican eatery, the other day. It was the first time I had ever eaten in a restaurant named for a saint. And it was my first taste of goat meat. I'm not too sure about the goat, but I liked the restaurant. The tiny business is tucked inside a small storefront on 25th Street on the southern edge of Charles Village. Inside is the most basic of carryouts -- a stand-around waiting area separated from the kitchen by a thick glass.
NEWS
By M. Dion Thompson | August 9, 1991
Three employees of a Gambrills slaughterhouse were indicted by a federal grand jury yesterday, charged with violating federal meat inspection laws by slaughtering, transporting and selling uninspected goat meat.Eddy Igweze Ndichie, president and owner of Edndichie Poultry and Livestock, was indicted along with Mawussi Kwami "Frank" Abbah, who managed the business, and Harvest "Robert" Sultry, an employee. Mr. Ndichie also was charged with making a false statement and obstruction of justice.
ENTERTAINMENT
By John-John Williams IV, The Baltimore Sun | July 8, 2010
The Park Heights neighborhood of Baltimore has been home to a variety of Caribbean businesses for more than two decades. The Caribbean community was first established during the Vietnam War when a number of immigrants moved to Baltimore to work in the shipping yards, according to longtime Caribbean business owners. The new immigrants settled in the Park Heights area of Northwest Baltimore, and that area is now home to about 10 businesses catering to Caribbean culture. You don't have to be of Caribbean descent to enjoy the culture.
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