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The article features the preparation of Christmas dishes by an immigrant named Hazel Craig of Long Island, New York. The dishes are fixtures of her native Jamaica during Christmas. She uses different ingredients, including raisins, sweet potatoes and tomatoes. Also presented are recipes for Callaloo (Leafy Greens With Tomato and Onion) and Curried Goat.

The article reports that the refugee community of Boise, Idaho will provide a steady market for goat meat. Owner of the Malheur River Meats, Rob Stokes, witnessed the rise in demand for goats whenever the American soldiers come back from duty in the Middle East. As stated, Americans prefer the meat of goat because they believe that goats are healthier than beefs or any other mammal, have high nutritious value and are extremely lean.

Focuses on goat meat, which is just beginning to be found in some mainstream supermarkets in the U.S. Increase in demand for fresh goat due to the growing number of immigrants for whom goat was an everyday meat in their home countries; Observation that goat has been showing up more frequently on restaurant menus; Comments of chefs at various restaurants nationwide; How the end of federal subsidies for farmers raising goats for fiber led many of those farmers to switch to meat goats.

The article discusses a preliminary investigation report into death of Mohammad Ikhlaq, a Muslim man in Uttar Pradesh, India, which found the meat retrieved from his home as goat; and submission of findings in a court with charges filed against men accused of murder and attempted murder of Ikhlaq.

The article discusses a kosher dinner at the home of David and Myriam Leibowitz in Chappaqua, New York in which chef Angela Mar and cook John Magazino prepared young goats slow-roasted on a rotating spit.

The article reports that Noor Hussain, Pakistani man has been convicted for beating his wife to death for preparing vegetarian food instead of hearty goat dish.

The article discusses goat meat, with commentary presented on its nutritional content, the kinds of goats that produce the best meat, and where to buy it, along with recipes from chef Scott Conant for "Moist-Roaster Capretto" and chef Spike Mendelsohn for "Date Sauce."

The article reports on the demand for goat meats in the U.S. that far outmatches supply and driven mostly by ethnic populations in urban centers in 2010.

YOU never know where goat will take you. When I asked the smiley butcher at Jefferson Market, the grocery store near my apartment in the West Village, whether he had any goat meat, he told me: ''No. I got a leg of lamb, though -- I could trim it nice and thin to make it look like goat.'' I politely declined. We fell into conversation. I found myself telling him: ''Koreans think eating goat soup increases virility. It can lead to better sexytime.'' My new friend responded: ''My lamb does that a little. You won't want to every night, but maybe every other night.'' Reaching toward his counter to pick up a mound of hamburger, he paused to ask, ''It's for you, the goat?'' [ABSTRACT FROM PUBLISHER]

The Somali pirates who hijacked a freighter full of weapons appeared Wednesday to be backing down from earlier threats to blow up the ship if they were not paid a ransom. A pirate speaking by satellite phone said Wednesday that an excessive number of mediators had been hampering the negotiations, but that the pirates did not plan to harm the crew. People on shore near the ship said that the pirates had recently hauled aboard enough spaghetti, rice and goat meat to last them several months. The freighter was hijacked Sept. 25 off Somalia's coast, and the pirates have demanded millions of dollars before they set it free. [ABSTRACT FROM PUBLISHER]

An interview is presented with chef César Ramirez who works at the Bar Blanc in New York City. When asked about his last meal, Ramirez talks about his childhood growing up in Mexico and Chicago in terms of his food memories. Ramirez talks about barbacoa, which is similar to barbecue and involves roasting a goat in the ground. Ramirez also talks about the cooks in his family and how food makes him feel close to his Mexican heritage.

Presents a tabular representation of restaurants in the U.S that offer goat dishes in June 2005, including Diego restaurant in Las Vegas, Nevada.

Reports on the growing popularity of goat meat in the United States. Ethnic populations with a taste for goat meat; Demand for Purebred Boer breeding stock; Raising of goats in Texas.

Discusses the use of goat meat as a culinary dish in restaurants in the Washington area. Advantages one can achieve by eating goat's meat; Most common way of goat preparation.