We want to thank our wonderful sponsors for being part of our 2022 National Show! Ring Banner Sponsors AgriPeril Insurance, Reed Burres Chinquapin Farm JLG Enterprises Meat Goat Trax Triple W Genetics SmithCo. Livestock & Pet Holding Ring Sponsor Triple W Genetics Coffee Bar Sponsor Newton Farms Banquet Sponsor Kemmer Auctioneers JABGA Contest Banners Grand Champion Bred and Owned Percentage Doe sponsored by JLG Enterprises Grand Champion Buck sponsored by Triple W Genetics Grand Champion Fullblood Doe sponsored by Frisco Hill Farm Reserve Champion Fullblood Doe sponsored by Frisco Hill Farm Grand Champion Percentage Doe sponsored by Blue Gainey Ranch Yop 5 Overall Wether Banner sponsored by JLG Enterprises

These luau-worthy Hawaiian goat mini-kebabs are courtesy of ABGA member Patricia Parson of Pendergrass, Ga. The recipe was originally printed in the March/April 2013 edition of The Boer Goat magazine. Hawaiian Goat Mini-Kebabs Ingredients 1 LB boneless leg of goat, cut into ¾” cubes 1 14-oz can pineapple chunks, each cut in half 1 CUP Italian dressing ¼ CUP melted butter 1 clove garlic, minced 3 slices bacon, cut into 1” pieces Directions Combine cugoatgaot meat, Italian dressing, and garlic in a shallow dish; marinate 1 hour or overnight in the refrigerator. Place marinated goat cubes, bacon pieces, and pineapple chunks on mini-skewers or toothpicks. Brush skewers with melted butter. Broil 5-8” over a heat source for 5 minutes. Serve hot. Makes 6 servings.

This Cajun-inspired recipe is courtesy of former JABGA Area 4 Director Isaac Ridding. You can find this and many other tasty recipes in the JABGA "Cooking for the Future", now available in our E-Store. Goat Gumbo Ingredients 2 ½ LBS goat meat 1 large green pepper ¼ CUP all-purpose flour 3 large tomatoes, chopped 1 TSP dried whole thyme 1 bay leaf ¼ TBS pepper 2 CUPS chicken broth 3 TBS butter 1 package frozen okra 3 TBS vegetable oil ½ TSP hot sauce ¾ CUP chopped green onion 6 CUP hot cooked rice Directions Trim excess fat from goat meat and cut into 1” cubes. Combine flour, thyme, salt, and pepper; dredge meat in flour mixture. Heat butter and oil in a Dutch oven; add meat and cook until browned on all sides. Remove meat, reserving drippings in the Dutch oven. Add onion and green pepper to drippings; sauté until tender. Stir in meat and the remaining ingredients, except rice. Cover and simmer for 1 ½ hour. Serve over hot rice.

We want to thank our wonderful ringside sponsors for being part of our 2022 National Show! 2022 National Show Ringside Sponsors: 2M Boer Goats Crew 2MS Boer Goats - Mike & Marjeanna Smith / Amarugia Goats - Diefenbach Family Able Acres Advanced Boer Genetics Blue Gainey Ranch / Cactus Boer Goats / KT Boer Goats Boers By Hobby / Lamoni Farms / Kemmer Auctioneers Breezy Acres Boer Goats / Carlson's Pine Crest Susan & Frank Burner / Interstate Boer Goat Association C&J Scholl Farms / Wicky's Rockin Boer Goats / Harman Farms Clear Creek Farm LLC Clear Creek Farms / Kenneth & Patricia Motes Crazy T Boer Goats Culver Family Farm Culver Family Farm Transportation Services, LLC Dust Devil Ranch / Clemens Fitting & Photography Flying L Ranch Boer Goats Hill Top Boer Goats / Wetherell Farm K Hollow Boer Goats / Fitzwater Crosscut Farm Land of Grace Farm / Redden Bros. Norman, IN Lucky Farms Lucky J Family Goats MM7 – Mount Madonna Boer Goats Paint Creek Show Goats Pair-A-Docs / Menger Creek Ranch / Mazurek Family Ranch SAKB Boer Goats SBZ Ranch Shepherd Creek Ranch / Stuart Show Goats Westfall Boer Goats / AB Pros Wildewind Farm

Tiffani Row's Goat Texas Chili recipe blew away the judges and took first place in the 2022 ABGA National Show Tasting & Recipe Contest. It's perfect for tailgating, cooking over an open fire, and cool fall evenings. Goat Texas Chili Ingredients 2 lbs ground goat 1 medium onion, diced 5 TBS chili powder 4 TBS cumin 4 TBS sugar or honey 4 TBS tomato paste 2 TBS garlic powder 1 TBS onion powder ½ TSP cayenne pepper 2 ½ TSP salt 1 TSP black pepper 2 cups beef broth 1 cube tomato bouillon 1 15-oz can of diced tomatoes and green chiles 1 15-oz can of diced fire-roasted tomatoes 2 cans of kidney beans 2 fire-roasted chiles (if available) 2 TBS masa flour mixed with ½ cup cold water Directions Brown goat meat, diced onions, and fire-roasted chiles Combine all dry ingredients; add to meat and mix well. Add beef broth and tomato bouillon Add canned tomatoes Add kidney beans Simmer for 20 minutes on low heat Mix masa flour and water; stir into chili Simmer for 5 minutes or until thick

This recipe is courtesy of former JABGA Area 4 Director Noah Ridding. You can find this and many other tasty recipes in the JABGA "Cooking for the Future", now available in our E-Store. Curry Goat Ingredients Marinade: ½ CUP soy sauce ¼ CUP curry powder ¼ CUP chopped garlic 2 TBS chopped fresh basil 1 TBS crushed red pepper 1 TSP dried oregano 1 TSP ground black pepper 2 LBS goat meat, cut into 2” chunks Curry ½ CUP oil 4 CUPS coconut onions 1 CUP chopped bell peppers ½ CUP chopped carrots ¼ CUP chopped green onions Directions For the marinade: Mix soy sauce, curry powder, garlic, basil, crushed pepper, oregano, and black pepper in a large bowl Add goat meat to the bowl and marinade overnight For the curry: Remove the goat from the marinade Heat oil in a large pan and add the goat =. Turn the heat to medium and sear the goat until brown (about 15 minutes) Add the coconut milk and 4 cups of water. Cover and cook about 2 hours. Add the onions, bell peppers, carrots, green onions, and bay leaves; simmer for about 1 hour. Serve with rice or with rice and peas.

AUTHORS: DR. DAVID FERNANDEZ is an Extension livestock specialist with the 1890 Cooperative Extension Program located at the University of Arkansas at Pine Bluff. DR. CHELSEY ANN AHRENS is an assistant professor with the University of Arkansas System Division of Agriculture, Department of Animal Science, located in Little Rock. PUBLISHER: University of Arkansas, Division of Agriculture YEAR: 2016

The goat industry just got stronger with a new agreement between American Boer Goat Association (ABGA) and American Goat Federation (AGF). ABGA will now provide association administration and management services for the AGF. Both organizations entered into a contract on April 22. “We have a need for dramatic transformation in the industry and for our members’ agricultural businesses,” said Kathryn Carruth, Executive Director of ABGA. “We need the ability to provide data analytics and services to stakeholders in the markets we work in. By being thought leaders through the understanding of trends, we can allocate resources more effectively to move the goat industry forward.” Late last summer, Anita Dahnke, longtime AGF Executive Director, informed the AGF board she would like to retire at the end of 2022. Transitional contracts have been executed. “I am excited for the future of AGF and think this is a strong move in the right direction for all involved,” Dahnke said. This move will enable AGF to increase activities on behalf of the goat industry as well as members. The transition of administrative duties, including financial, membership, communications, and public relations will take place in the coming months. Dahnke will continue working with AGF as grants consultant as well as assisting with the transition. Carruth said she is eager for new opportunities this agreement will provide. It allows both organizations to have the staff required to fulfill the similar needs ABGA and AGF have for independent projects. “This will greatly increase opportunities for the goat industry as a whole, which is a shared goal of all goat associations,” Carruth explained. “We are all stronger together. There is an abundant market that is only barely being realized. The news is out about how efficiently these animals make an end consumer-product. It is an honor to be tasked with helping both organizations realize their goals. This industry is rapidly advancing, and integrated relationships help move us toward common goals.” As the AGF Board continues its current Strategic Planning process, Dahnke said it is a perfect time to look at all the opportunities for expansion, growth, and change this new agreement might provide. The new physical and mailing address for AGF is ABGA’s address: 4258 S Jackson St., Suite B San Angelo, TX 76903. Their new phone number is 325-716-4500. While the website can still be accessed using www.americangoatfederation.org, it can also be accessed now just using www.americangoat.org. Their email addresses will remain the same. Carruth’s new AGF email is kcarruth@americangoatfederation.org.

SAN ANGELO – The World Championship BBQ Goat Cookoff during Labor Day Weekend will be bigger this year. The American Boer Goat Association (ABGA) will be part of the cookoff for the first time, thanks to its National Show Manager DeLaine Schwertner. Born and raised in Brady, Schwertner was the Brady/McCulloch County Chamber of Commerce executive vice president from 1999 to 2006. “When I began working for ABGA, I knew immediately I wanted to join forces with the Brady/McCulloch County Chamber of Commerce to promote the World Championship BBQ Goat Cookoff,” Schwertner said. “Boer Goats are raised as meat goats, and I couldn’t think of a better platform to partner with than my own hometown cookoff.” She reached out to Chamber President Taylor Hoffpauir. By the end of the conversation, it was decided ABGA Executive Director Katie Carruth would be a judge. The former Masked Rider at Texas Tech University, Carruth grew up around horses, cattle and goats. She graduated with an agriculture communications degree in 2003. Carruth was the agriculture reporter at Fox 34, the Fox affiliate TV station in Lubbock, while a student at Tech. In 2016, she graduated with a master’s degree in sustainable agriculture and food security at Royal Agricultural University in England. Carruth thinks goats are the answer to many environmental, food access and economic challenges in the world today. “It is an honor to be a judge at the World Championship BBQ Goat Cookoff,” Carruth said. “A big fan of goat meat, I’m looking forward to this event and tasting the different dishes.” Schwertner agreed. She also serves as the Junior American Boer Goat Association (JABGA) coordinator and is thrilled to share this event with her colleagues and ABGA and JABGA members. “This is sure to be a great event,” said Schwertner, who still remembers the sounds and smells from past cookoffs. “The mornings were cool, the afternoons blazing hot and the whole town had a smokey haze that let you know it was cookoff time. Every grocery store was packed. Everyone had their matching team shirts, and there wasn’t a folding chair or a hotel room to be found within 100 miles.” She hopes this year’s cookoff will be imprinted in the memories of her colleagues and members as well. To help make that happen, the association is bringing in Backyard Green Films, an agricultural production company, to film and interview several locals about the event. “We are thrilled to film this cookoff and help make it one for the books,” said Schwertner. “I can still remember when the cookoff was featured on the Food Network’s All-American Festivals. It was awesome getting to see Brady on national TV.” She’s looking forward to seeing an ABGA member cook this year and would like to encourage residents to come out and enjoy the fun. “The cookoff has always been that event that draws everyone together. Come enjoy family one last time as summer comes to a close.”

There is a member in the making in Howe, Ind. Three-year-old "KiKi", the granddaughter of ABGA member Jack Baird, showed her first goat at the Michiana OctoBoer Bash ABGA Show. “She absolutely loved it,” this proud papa said. You’ve heard the saying following in his father's footsteps. Well, it’s following in her grandfather’s footsteps this time. “I believe she is hooked on goats now. She loves going with Papa and the goats.” In true Cowboy fashion, "KiKi" sports pink cowboy boots and a pink shirt, even though she calls herself a cowboy, explained Jack, who grew up in a horse family. He’s been raising Boer goats for the last 3 years. Talking about his granddaughter carrying on the family tradition at Bairds Boer Goats makes him smile. “I did 4-H, and we’re looking forward to “KiKi” doing it.” Then Jack stopped and said, “Actually, we’ll get her involved in whatever she wants to do.” Regardless of if it’s 4-H or FFA or something else, he just likes the fact that “KiKi” enjoys what he does. “She’s not blood-related, but she’s our grandbaby.”

As a country-city kid growing up in a Dallas suburb, ABGA member Joetta Boyd’s mother wanted her to be a socialite. She married a cowboy instead. 46 years later, agriculture is still life to her. “I am very thankful for marrying my husband Shelton,” she said. “I grew up in Garland, Texas. We had raccoons and squirrels. I didn’t know anything about goats.” But that changed in 1990 when they bought 400 head of Spanish goats. “We knew we needed brush control,” said Joetta, who had been running cattle since they got married. Her love of livestock came from her grandfather, who worked at a sale barn. “It’s perfect goat country where we live. We were running a Spanish herd for brush control.” Then came 1994. “My husband heard about this new goat coming to America,” Joetta recalled. “We needed to check this out. Up to that time, we had a buyer in California who would come and get the Spanish goat kids.” She called Texas A&M, and they gave her Frank Craddock’s number, and Frank gave them Norman Kohls’ and Don Smith’s numbers. At the first ABGA convention in San Antonio, Joetta and Rena Lynch were standing outside talking. “They started signing up for memberships, so I ran inside,” said a laughing Joetta. “I had to find my husband.” She said it took a while. Again laughing, Joetta said: “If it wasn’t for that, our membership number would have been lower. We’re No. 109.” Learning about Boer goats began immediately, because there were quite a few people at that first convention. Joetta said they bought their first recipient doe carrying fullblood Boers from Norman Kohls. She carried twins: a buck and a doe. They then bought semen from Ewing Downing, Joetta explained. “We took 30 Spanish goats, and we AI-ed them,” she added. “Ten of them took. The AI was all new.” But it worked. “Everything we did, we made money off of, and we went a step further. The first goat cost $15,000. We sold that buck sight unseen at 3 months for $20,000.” They got rid of all their Spanish goats, and the rest you could say, is history. Later that year, they purchased frozen embryos at a cheaper price from a group who brought them back from New Zealand. “We bought 100 frozen embryos from LandCorp for $400 an embryo,” Joetta said. “We sold 25 frozen embryos for $1,500 a piece.” Over the years, she’s only missed four nationals. “I’ve been in ABGA since the very beginning,” she added. “It’s like a big, huge family.” So much so, Joetta even shared this story. When her youngest daughter, who has asthma, was showing Boer goats, they would take a breathing machine with them. “Norman Kohls is the judge. He stops the show when he sees she can’t breathe. He calls a 20-minute break, so she could do the breathing machine. It was priceless,” Joetta shared. But that’s not the only thing Norman did for the Boyd family. “Norman told me 10% will rise to the top easily,” Joetta explained. “They’re for shows. You get 10% that just don’t turn out which you sell for meat. Then you have the 80% that make really good breeding stock, which we keep a few and sell the majority of.” In addition to Norman, Joetta said many others have helped her along the way. The ABGA has become a family tradition for the Boyds. At one point, there were three generations of members. At their peak, the Boyd family had 450 head of Boer goats. Two years ago, Joetta had heart surgery, so they had to cut back. They now run 70 head. “I am not retired, but the grandkids took over the daily chores,” Joetta said. “I am blessed to have a son, daughter-in-law and five grandkids who live at the ranch. Agriculture is a wonderful way of life.”

“I’ve had my heart and soul in this organization.” ~ Norman Kohls These are the words of Norman Kohls, the man who founded the American Boer Goat Association (ABGA) in 1993. He said it all started with his children. “My children had picked up kids here, there, and yonder,” he explained. “We were raising sheep. Everywhere we went, we would come home with a goat.” While Norman got into the Boer goat industry because of his kids and their interest in goats, it’s his wise words that still ring true almost 30 years later. “If we’re going to do this, we’re going to do it right with Boer Goats,” he said. “I think it’s extremely important for everyone who raises animals to have a place to register them. Genetics and phenotypes are both important to a breeder’s future. The quality of the livestock has to carry the mail.” Norman said founding the ABGA wasn’t his idea. There was a group trying to find direction, and the compass just pointed to him. “The current importers decided we needed an organization,” Norman explained. “The next thing I was elected the president.” And he’s never looked back. When asked what it means to be ABGA member No. 1, Norman said this: “I’m honored to have that number. That’s a cool thing.” The ABGA membership topped more than 9,000 in 2021 making that a cool thing too. Norman has some sound advice for those considering joining the association. “If you want to be in a register industry and goats interest you, make sure you buy goats from the right person,” he explained. “Just buying a white goat with a red head will not make you a living. You’ve got to buy quality from a reputable breeder. You need a mentor who knows a ‘good one’.” For Norman, raising Boer goats is a no-brainer. “They are the natural environmentalists,” he said. “They prune all our trees and eat our shrubs we don’t want. You can’t be in the Hill Country and not have goats. The central part of Texas is made for running cattle, sheep, and goats.” Norman also enjoys eating goat meat. “You can cut goat meat up and eat it fried or cook a whole shoulder in the crock pot,” he explained. “You can make sausage. Goat’s great to put on the grill.” He even shared his secret! “It’s 50% goat meat and 50% pork, a pound and half of salt, 15 ounces of pepper to 100 pounds of meat,” he said. “Then you can alter that. Take an ounce of pepper away and add red pepper. The options are so many.” If you haven’t noticed, agriculture is life for Norman. “It’s everything,” he said. “2% of us feed all the people in this country. You have to be dedicated to your task and taking care of your land and your livestock. It’s a never-ending chore, but when you’re out here, you never go to work. It’s what you live for. You love it, and there is no better place to raise a family.”