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FODDER FOR THOUGHT


It seemed almost normal on my first trip off the farm


In October I made my first major


trip off the farm since the Covid started. It was to my 13th annual Cream of the Crop Kiko Sale in Corydon, Ind. It had been a tense summer as we waited to see if the Harrison County Fairgrounds would shut down, would visitors be allowed, would the sale eventually go on?


In preparation, I ordered 200 face- masks to hand out if needed. I had a hun- dred small bottles of hand-sanitizer, alcohol wipes and several containers of disinfectant wipes.


There were some in the crowd wearing masks, mostly med- ical workers who had to go back to work the next week.


Instead of cooking our traditional goat meat chili or burritos, as a health precaution we had the meal catered. One of the consignors to the sale, Pat Larr of Hoosier Hills Meat Goats, was able to put the meal together. She ordered 50 pounds of goat meat from Brewer Livestock in North Vernon, Ind. She then delivered the meat to Tay- lor’s Cajun Meat Co. in New Albany, Ind.


BY TERRY HANKINS Goat Rancher editor


Taylor’s showed up right at lunch time on the Saturday of the sale and served up 150 meals of goat meatloaf, Cajun potatoes and green beans. That was one of the best meals we ever served and by far one of the easiest. I highly rec- ommend these two companies for anyone planning an event in the south In- diana-Louisville, Ky., area.


The sale and an educational confer- ence hosted by the National Kiko Reg- istry went off without a hitch — and little fear of the Coronavirus.


Some of our older guests and medical workers wore their masks but for the most part, we were able to mingle and visit almost like normal. It was great to see friends and fellow goat producers that we had not seen all year. The sale was a success and was a reflection of the optimism I have seen this fall for the meat goat industry. The virus may have slowed us down, but I think 2021 is going to be a great year for goat producers. n


4 Goat Rancher | November 2020


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