Podcast appearances and mentions of james whetlor

Join Alex and Mini-Biscuit as they attend Ludlow Food Festival 2023 armed with mics. This festival had the beautiful backdrop of Ludlow Castle and there is so much to look at and many great opportunities for conversation.Staring us off is Louise Welsby who has been working with the festival for sometime. Louise was so kind to us, taking us around the site and introducing us to so many cool people like the folks from Netherton Foundry, Wenlock Spring, Organiser Jess, Kevin from Caradoc Charcoal, Rupert Bennett from Bennet & Dunne, Gary from Ludlow Brewery and Katie Johnson from Wot's Cooking.There were a few opportunities to pinch interviews with Alex Risdon from the world famous Risdon and Risdon, Marcus Bean and cook book entrepreneur James Whetlor.This was an interesting, hot day and enjoyment was had, exploring the castle grounds and speaking to so many great people. Thank you to Louise, Jess, Jessica and everyone who took to the time to speak to Alex and Mini-Biscuit.

Cook-a-long with James Whetlor in this pause-anytime episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tom Kerridge chats to ex chef James Whetlor about his journey from working in gastropubs to buying four goats to help clear an overgrown field, to supplying restaurants and consumers with sustainably sourced British goatmeat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, Gilly is with James Whetlor, former chef at River Cottage and The Eagle in Farringdon with a whole new take on the barbecue.For festival goers, upcycling hobbyists and outdoor cooking fanatics, James has come up with genius ways to easily build your own. Before she traces the fascinating dark history of the barbecue with James, Gilly asks why a man who admits he can't even put up a shelf decided to write The DIY BBQ CookBook.Check out Gilly's Substack for Extra Bites every episode. Hosted on Acast. See acast.com/privacy for more information.

In the last episode of Series 1, we speak to goat farmer James Whetlor. James is a former chef and the owner of Cabrito. His goal is to put all billy goats born into the dairy industry into the meat industry. We learn why we should be eating goat and why we don't currently eat it in the UK, plus James gives us some great recipe ideas. ⁠   It's the end of July and the courgette glut is well underway. I give you a recipe for courgette fritters, which make for such a tasty light lunch, and forager Imogen ends the series by teaching us about the plant mugwort. https://www.doorstepkitchen.com/recipes/courgettes https://www.doorstepkitchen.com/recipes/goat  https://cabrito.co.uk/  https://cabrito.co.uk/goat-book/  https://www.nativerestaurant.co.uk/  Want to learn more about the issues surrounding goat?  https://www.independent.co.uk/life-style/food-and-drink/eating-goat-meat-goatober-kid-farming-industry-dairy-a9128591.html  https://www.standard.co.uk/lifestyle/foodanddrink/7-reasons-why-you-should-be-eating-more-goat-meat-a3213241.html 

What's the deal with goats? In this episode, we join food writer Bruce McMichael from The Lemon Grove (https://www.thelemongrove.net/) and goat wrangler James Whetlor at Cheese 2019. James shares his insight as a chef and as the founder of the global movement, Goatober, a campaign to prolong the lives of billy goats around the globe (https://www.goatober.com). Bites of the Round Table is hosted by Ashley Thuthao Keng Dam (Thao), a PhD candidate at the University of Gastronomic Sciences in Pollenzo, Italy. ** Views expressed in this episode are solely those of the speaker and do not reflect the views of Bites of the Round Table or its affiliates ** --- Support this podcast: https://anchor.fm/ashley-thuthao-keng-dam/support

It's a full house this week with co-hosts Patrick Martins, Brandon Hoy, Mike Edison and special guest Daniel Sharp of The Meatball Shop. Our Moderator Emily Pearson leads our Weekly Baste Segment with hard-hitting stories of food in the news and a fast paced game of word association. This week we discuss all things GOAT, goat cheese and Goatober, British tabloids, neighborhood favorites, lunch ladies, UberEats, Meghan Markle and more. Our guest for The Weekly Grill is James Whetlor of Cabrito Goat Meat, Goatober International and the James Beard Award Winning Author of Goat: Cooking and Eating. Learn more at Goatober.com and by following @goatobernews! Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.The Main Course O.G. is powered by Simplecast.

This week Janine catches up with James Whetlor, founder of Cabrito, about why he thinks goat should be on every restaurant menu and the evolution of Goatober – a month-long global celebration of this delicious, ethical and sustainable meat. See acast.com/privacy for privacy and opt-out information.

Whetlor is trying to keep the Billies from being euthanized at birth in order to move them into the food industry.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss all things Goatober, Best Restaurants, Bourdain Day, Mexican cuisine, food delivery apps and more. Our guests for The Weekly Grill are Darren Carbone of El Vez and James Whetlor of Cabrito UK and Goatober International. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate The Main Course O.G. is powered by Simplecast.

Cometh the hour, cometh the man? Is Boris the man to save the Tories from Nigel Farage? We talk to his former right hand man about his chances (00:45). We also discuss the latest frontier of political correctness – can fantasy fiction be racist (14:15)? And last, why are people today so squeamish about meat (28:05)? With Katy Balls, James Forsyth, Will Walden, Karen Yossman, Sam Leith, James Whetlor, and Olivia Potts. Presented by Lara Prendergast. Produced by Cindy Yu.

Cometh the hour, cometh the man? Is Boris the man to save the Tories from Nigel Farage? We talk to his former right hand man about his chances (00:40). We also discuss the latest frontier of political correctness – can fantasy fiction be racist (14:10)? And last, why are people today so squeamish about meat (28:00)? With Katy Balls, James Forsyth, Will Walden, Karen Yossman, Sam Leith, James Whetlor, and Olivia Potts. Presented by Lara Prendergast. Produced by Cindy Yu.

Cabrito’s mission is to put all billy goats born in to the dairy industry into the meat industry. Ex-chef James Whetlor knew he could something about the plight of the male billy goats, who are historically euthanised at birth in the dairy industry. James realised that goat meat had potential when his roast goat leg with lentils, salsa verde and chive flowers flew off the menu at the River Cottage Canteen around 8 years ago. Soon after, James sold his first kids to one of the Great British Chefs, Jeremy Lee at Quo Vadis. Since then his customer base has grown to include more award-winning restaurants... and with Goatober, he wants hundreds of other venues to include goat on the menu. In fact, Cabrito has a global vision: to inspire every meat-eater – from Europe to India and Australia to America – to put goat meat on their shopping list at least once a month. Why don’t we do that now? As you’ll hear it’s down to a very strange quirk of history, which has led to millions of billies needlessly disappearing. James is International Director of Goatober working with partners in America, Europe and Australia and is consultant for the European ‘Food Heroes’ project, which aims to end food waste in farming across the EU. James’ first book GOAT: Cooking and Eatinghas been widely acclaimed as genre-defining and is nominated for a James Beard award 2019. This episode is a must listen.  Enjoy.  

Chef, author and entrepreneur, James Whetlor founded Cabrito Goat after keeping a few goats to solve a land management problem. Being a successful chef, a few of the goats ended up on the menu. After goat outsold beef the first week (still don’t believe it), James thought perhaps there was a larger market for kid goat meat and it turns out there was. We go deep into the history of why goat meat is considered the poor man’s food and Wendell commits to trying something new. www.cabrito.co.uk

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss GOATOBER, cheese culture in America, the abrupt closing of Pilotworks, food waste and of course, Megan Markle. The show is rounded out by our special guests Anne Saxelby of Saxelby Cheesemongers, James Whetlor, author of GOAT and founder of Cabrito Goat Meat in England and Dan and Vicki Purdy of Purdy Foods. The Main Course O.G. is powered by Simplecast.

Is goat meat inherently more sustainable than other meats? Host Lisa Held sits down with James Whetlor, founder of Cabrito and author of the book Goat: Cooking and Eating. They discuss his model of using goats from the dairy industry for meat to cut food waste, and why he thinks getting more people to eat goat would be good for the food system. The Farm Report is powered by Simplecast.

On this episode of At the Sauce, Alex and Karis speak with James Whetlor from Cabrito about the great goat agenda - stopping wasteful slaughter of billy goats by eating more of this delicious meat. Take a look at the show notes here: http://atthesauce.com/2018/10/01/james-whetlor-goat-agenda/ Our apologies about the sound levels in this episode, we were unexpectedly stuck in a busy space. This is not indicative of our usual quality and we’re working on upgrading our equipment! We’re learning as we go!

This month, Gilly Smith talks to Mexican chef, Martha Ortiz about food and sensuality, to author, James Whetlor about zero grazing in the burgeoning billy goat market and meets former Ottolenghi chef, Ramael Scully for a Slice of his Life. Plus we're off to California to meet Gina Gallo, grand daughter and great niece of the post Prohibition wine pioneers, Ernest and Julio Gallo, and to the Swiss alps to forage for lunch with www.cherrieswalks.com Hosted on Acast. See acast.com/privacy for more information.

In this week’s podcast, food director Janine catches up with James Whetlor who’s written a fascinating new book about goat and why we should all be eating more of it - not just because it's delicious but for ethical and sustainable reasons too, and cookery writer Adam talks to the oyster expert Katy Davidson who’ll be debunking a few myths about oysters. See acast.com/privacy for privacy and opt-out information.

UnitedQ BBQ Podcast - Episode 34 - James Whetlor from Cabrito - The Goat Saviors! This podcast is brought to you by our kind sponsors ProQ, BBQ Gourmet & Smokewood Shack ProQ is dedicated to providing you quality smoking products, with top notch service and free advice for beginners to pitmasters. You can find them on Facebook, Twitter and Instagram under ProQSmokers. BBQ Gourmet is dedicated to promoting real BBQ and supplying the UK and Europe with the top championship-winning BBQ rubs and sauces from the United States. You can find them @ www.bbqgourmet.co.uk Smokewood Shack delivers quality smoking wood every time! They provide the smokey goodness - you provide the talent! So if you are looking for smoking wood chunks, dust, chips or planks then head on over to SmokewoodShack.com & you can find them on Twitter @SmokewoodShack In Episode 34 - Dan & Ben chat to James Whetlor from Cabrito - The Goat Saviors! We hope you enjoy! Any feedback is welcome! If you would like to be on the show, ask the show a question or just get in touch then contact me on: Team@UnitedQ.co.uk Instagram: @UQUnitedQ @DanielShahin @BBQForte Twitter: @UQUnitedQ @DanielShahin iTunes: UQ UnitedQ Soundcloud: Unitedq

Our friend Matt: “I know someone who is buying up all the goats in the country.” So, James Whetlor and Sushila Moles come to the BKR kitchen and tell us about Cabrito. James Whetlor and Sushila Moles     Live improvised music by Paul Bradley