Recently, a herd of goats from Fat & Sassy Goats, owned and operated by Jenn Balch and Donald Arrant, visited my Bedford, New York farm to forage through a small patch of woodland - naturally clearing the area of invasive plants and unruly weeds. From their trailer, the young Kiko goats trotted straight into the temporarily fenced in space and went to work - eradicating lots of the unwanted underbrush and fertilizing the soil with manure. Goats can forage on flat land, hillsides, steep slopes, and hard-to-access terrain. It was amazing to see what they could do in such a short time.
Enjoy these photos. You can also learn more about Fat & Sassy Goats on my new show, "Martha Gardens," on Roku. In this series, I'll share what it takes to keep up with more than 150 acres of gardens, pastures, and woodlands. "Martha Gardens" premieres tomorrow, Friday, October 14th, and in the first episode, I'll show you my new living maze and how I selected and planted the first specimens for this giant and fun project.
This area is just off the carriage road leading through the hayfields and back toward my woodlands. We selected this patch because of the vegetation and its accessibility to the road. Everyone was so excited to meet the goats.
Fat and Sassy Goats covers the Westchester, New York area. Owners Jenn and Don are professional goat graziers who actively manage a herd of more than 75-goats to reduce undesirable vegetation. Before the goats were released, Jenn and Don put up a temporary fence to keep the goats enclosed and safe.
Once I opened the trailer door, they all came out running – 23 Kiko goats from New Zealand, known for their aggressive foraging skills. (Photo by Marty Toub)
The goats went to work right away – eating brambles, weeds, and other unwanted plants.
10 goats can clear an acre of unwanted vegetation in 30 days. The process takes awhile, but it is done without the use of any chemicals. Plus, the animals fertilize the area, leaving good, natural manure behind.
Goats are able to reach the weeds up on this tree. They actually enjoy the plants that are up high. They also like poison ivy, but beware, a human can still be affected by touching the fur of an animal that has touched poison ivy.
Jenn and Don also explained that the goats will choose what plants to eat when, sometimes saving their favorites for last.
Here are some goats working on the ground plants. And do you know what a group of goats is called? It’s known as a herd, a tribe, or a trip of goats.
Most of these goats are just over a year old. When working, they travel together in their same herd and are always protected from predators with a temporary fence.
We all admired the markings on the goats. This goat is named “Justin.”
Most of the goats in this herd are males. A male goat is referred to as either a “buck” or a “billy” goat. Female goats are called “does” or “nanny” goats.
The goats are very intelligent, curious, and alert – exploring all corners of the enclosed space looking for their vegetation of choice.
They are also very friendly. This goat came right up to the fence line to say hello.
More goats are at the tree looking for what’s left to eat.
Justin was very interested in our crew – he came right up to us for some pats.
The practice of using goats and sheep for weed and vegetation control has been around for several centuries. During World War I, the White House implemented sheep grazing to maintain the expansive lawn because the nation was reserving the necessary manpower for the war efforts. However, once the war ended, faster gas-powered lawn mowers and weed whackers were used instead.
It’s important to note – goats also require alfalfa hay or other high nutrient foods to supplement their forage. Jenn and Don provide other necessary foods to keep their herds as healthy as can be. Goats can live up to about 12 to 15 years.
Goats are social animals and prefer the company of other goats. They also form bonds with their offspring as well as their human caretakers.
When out foraging, a goat can eat up to one to three percent of their body weight in a day – that’s a lot of plants. These goats are about the size of a large dog.
And here they are just watching all the activity around them – the sights and sounds of Cantitoe Corners. What a wonderful herd of friendly and hardworking, “hard eating” goats. Thanks for the visit, Fat & Sassy Goats. And please look out for more Fat & Sassy Goats on “Martha Gardens” on Roku. Remember, the first show premieres tomorrow!
Specialized festivals are an excellent way to gather experts, vendors, influencers, and enthusiasts so they could meet, exchange ideas, and learn from some of the best in the industry.
Over the weekend, I made an appearance at EEEEEATSCON NY 2022, a food experience featuring local and national restaurants offering all kinds of interesting and flavorful foods mixed with live music performances and inspiring panel discussions and interviews. Thousands of visitors attended the two-day food celebration held at the historic Forest Hills Stadium in New York City and hosted by The Infatuation, a restaurant discovery and platform messaging service whose mission is to gather and provide honest and reputable opinions on where to eat around the world.
Here are some of the photos from the event, enjoy.
After a three-year pandemic influenced hiatus, EEEEEATSCON NY is back. This year’s event was held at the Forest Hills Stadium music venue. The 13,000 capacity stadium is the only outdoor venue of its kind and size in New York city.
Infatuation‘s two-day EEEEEATSCON NY festival was well-organized with maps and directories positioned around the venue.
A big “score-like” board announced the event. Forest Hills Stadium was once home of the U.S. Open tennis tournament. It began hosting concerts in the 1960s and went on to welcome some of the most culturally significant performances of the time including Frank Sinatra, Barbra Streisand, The Rolling Stones, and Bob Dylan. The stadium was updated in 2013 and has remained one of the most popular venues in the area.
Thousands of visitors arrived both Saturday and Sunday. And the early fall weather in New York City was perfect. (Photo by Emily Schindler for EEEEEATSCON)
The Infatuation’s EEEEEATSCON food experience is designed for those seeking more than just food tasting, but also cooking demonstrations and panel discussions along with live entertainment. The event offers a carefully curated selection of eateries and their specialties in one space.
Here I am with musician, record producer, disc jockey, and actor, Questlove. He was there eating and supporting his friend and bandmate Black Thought, who spoke on one of the panels.
For EEEEEATSCON, one definitely had to bring a big appetite – there was so much to taste and enjoy. (Photo by Sam Morrison for EEEEEATSCON)
Food blogger Dan Pelosi, also known as “Grossy” Pelosi and I enjoyed some of the bites – I had to try the hot dogs from The Weiner’s Circle in Chicago, Illinois. And look what we’re drinking – Liquid Death, “murder your thirst.” Dan also interviewed me later in the day.
We also tried Sally’s Apizza – known for its coal-fired, thin-crust pies.
Dan brought along his biggest fan, his mom, who also inspires many of the dishes Dan cooks up.
Here I am sitting with Andrew Steinthal, co-founder of The Infatuation. He started the company with Chris Stang in 2009. The two are most known for publishing restaurant reviews and guides, and creating the popular hashtag #EEEEEATS.
And here I am with Anthony Demby, the founder of HumbleRIOT an audible idea shop, and the talent booker for the EEEEEATSCON festival.
The burger and fries are from 7th Street Burger, right here in New York City. (Photo by Kate Previte for EEEEEATSCON)
Food tasting lines were full the entire day.
Here’s Dan with our own food content creator, Sarah Carey.
We also tried New York’s Apollo Bagels – this one with lox and all the fixings on an everything bagel made with fennel seeds and flaky salt. (Photo by Kate Previte for EEEEEATSCON)
I stopped for this photo with rapper and entrepreneur Bun B. He is also the mastermind behind the Houston pop-up concept, Trill Burgers.
There were live performances throughout the festival. (Photo by Sam Morrison for EEEEEATSCON)
The audience was packed for many of the performances and interviews. It was nice to see and meet so many people – all interested in trying different foods, and learning from industry leaders.
“Grossy” Pelosi did a great job interviewing me at EEEEEATSCON. We had such a fun time. I’m already looking forward to the next EEEEEATSCON! See you there.
Just like other equines, donkeys need regular dental care - it's time for my five precious donkeys to get their teeth checked.
Donkey teeth are constantly growing, which means their bites are always changing. Because of this, it is very important for their mouths to be examined for any sharp edges or misaligned molars. Last week, a veterinary team from Miller & Associates in nearby Brewster, New York, came by the farm to see Clive, Rufus, Truman "TJ" Junior, Billie, and Jude "JJ" Junior. Each donkey was given a thorough examination and I'm happy to report - all their teeth are in good shape.
Here are some photos, enjoy.
Jude “JJ” Junior hops up on her step to take a drink and to see who’s coming by to visit. It’s an important day down at my stable.
First one up is my boy, Clive. This is Dr. Julia Daggett. She is using a giant syringe to rinse out Clive’s mouth, so she could check his teeth.
Dr. Daggett and Dr. Kim MacKinnon place a speculum on Clive. This is called a McPherson full mouth speculum. It keeps the donkey’s mouth open during the process.
Next, a speculum light is also attached to help see inside the mouth including the back molars. Adult donkeys have 40 teeth – 12 incisors, four canines, 12 premolars, and 12 molars.
The process of correcting any sharp edges or misaligned tooth conditions is called floating – filing or rasping an equine’s teeth so that chewing surfaces are smooth and properly contoured for eating. Dr. Daggett, Dr. MacKinnon, and veterinary technician, Carly Dickerson, use a power floater to file down and smooth Clive’s back molars which are rubbing against the sides of his mouth and causing some irritation.
Floats are about 21-inches long. The long handles allow Dr. MacKinnon to get to the back molars easily. She works gently and slowly, always talking to the donkey to keep him relaxed. The key to working with any equine is to gain their trust, which in turn helps them calm down.
Truman “TJ” Junior and Rufus watch Clive from the other side of the stall. Donkeys are herd animals, so they don’t like being separated from other members of their pack. We always keep my donkeys together, so they always know where their friends are.
A look inside shows Clive’s teeth after they were floated. Filing them smooth will instantly feel more comfortable the next time he chews.
Next up is “TJ.” Power floating, or floating with a power tool attached to the file, is a popular method. It does not hurt, and can get the job done more quickly. The veterinarians are also checking for proper equilibration – the process of ensuring all the teeth are in contact and bear the same amount of pressure and wear.
Much of the examination is done by feel. The edges of each tooth are felt to be sure it is not too sharp or pointed which could cut into the skin.
After all three of their exams, these boys are happy and looking for treats.
Helen comes over with a cookie for each of the boys.
Here, “TJ” watches as the veterinary team moves next door to the girls’ stall.
It’s Billie’s turn. The same process is done for every donkey – first her mouth is rinsed of any hay or grass.
And then her mouth is checked thoroughly before any floating is done. Regular dental exams and floating are an important part of any horse’s preventative health care plan. Donkeys should have their teeth checked yearly, and more often if there are any issues being treated.
Billie has the best looking teeth of the five – very little filing is needed and her bite is in great condition.
Here, Dr. MacKinnon also checks the front teeth for any abnormalities. Each donkey takes about a half hour to examine and float. What a good girl you are, Billie.
It isn’t long before both Billie and “JJ” are also done and back to eating their hay – grown and cut right here at my farm.
Billie watches as the team cleans up all the tools and supplies. She’s ready to go back out to the paddock where she can run, roll, and graze – her favorite activities.
But first, I think she’s wondering – “where’s my cookie?” It’s on the way my dear.
Martha Pins
Martha Tweets
