For more than two decades, Goat Rancher magazine has been the one-stop source for all things goat-related. Goat Rancher covers every aspect of the goat industry and has something for everyone — from the producer with 1,000 head to the 4-Her raising his first youth project. Goat Rancher is filled each month with news of upcoming events, reports on major production sales, producer profiles and fun features like recipes and family goat photos. Our monthly columnists answer questions and offer helpful advice each issue on health matters, marketing, herd management and much more. (Click …read more at the bottom of this page to learn about our writers.)

Do you like to keep up with happenings in the goat industry? Goat Rancher has the most complete list of seminars, schools, goat conferences, shows and sales in its monthly calendar, as well as market and sale reports from around the country. If you're getting ready to buy livestock, Goat Rancher has the industry's most extensive Breeders Directory, listed by state, offering a variety of different breeds. Plus, advertisers have learned that Goat Rancher is their best outlet for announcing a new product, a new service, the latest show goat genetics or the next big wether sire. Whether you're buying, selling or just learning about goats, no other magazine offers as much helpful advice and information.

Goat Rancher is published monthly from Egypt Creek Ranch, a working meat goat operation in northwest Mississippi. Editor and publisher Terry Hankins is a career journalist and a lifetime farmer and rancher — a unique combination that brings professionalism as well as common agricultural knowledge to the pages of Goat Rancher. In addition, no other magazine staff covers as many goat events, attends as many goat functions or meets as many goat producers as do the writers for Goat Rancher.

Goat Rancher was founded in 1996, just as America's growing ethnic population launched the meat goat industry on a trajectory of growth unheard of in the livestock sector (goat is the meat of choice for a diverse group that includes Hispanics, Caribbean Islanders and Middle Easterners). According to the U.S. Department of Agriculture, meat goat production is increasing at a faster pace than beef, pork or lamb.

Still, U.S. farmers can't raise enough goats. More than half of the goat meat eaten in our country is imported from overseas. This means the potential for our domestic market is unlimited. That's why thousands of farmers and ranchers are adding goats to their operations. They can easily diversify and find new streams of revenue.

In recent years, homesteaders have turned to Goat Rancher for information on starting and maintaining their own herds for home use. These suburban pioneers are leading the "eat local" and "sustainable agriculture" movements that are sweeping the nation. They have found that goat meat is heart-healthy and can easily be produced on small acreage. Homesteaders also are raising goats for all-natural milk and cheese — no dangerous additives and hormones here. And the fact that goats are environmentally friendly — they can clear land of noxious weeds without the use of dangerous herbicides — is an added bonus for landowners of any size. Decades ago, every farm had a milk cow. Today, the goat has taken its place. Goats can produce meat, milk, fiber and even profit for those millions of Americans who are fleeing past the suburbs looking for their small piece of Americana and a simpler way of life. Goat Rancher is here to make that move easier, more profitable and a lot more fun.

Terry had more than 20 years of experience in newspaper editing, designing and writing when he formed his own business and began publishing Goat Rancher in 1996. Since then, Terry has watched the industry mature and has chronicled its spread across the country. Each issue of Goat Rancher features a commentary from Terry about the industry entitled "Fodder for Thought", from which he covers diverse topics such as production sales and current trends in the market, as well as comments on his own experiences in the goat business.

You can contact Terry at:
662-562-9529   |
  LESLIE BUSBY, Advertising Sales Manager
Leslie Busby is an educator by profession but has more than 20 years in sales and marketing with experience in the ag magazine, farm supply and oilfield markets. Leslie can visit with you about your long-term marketing goals and help you develop an advertising campaign that works for you, your budget and your business.

You can contact Leslie at:
662-562-9529   |

Frank Pinkerton  is an East Texas native who earned his PhD from Texas A&M in 1967. After a storied career as an animal science professor and researcher in the U.S. and in Asia, Frank retired from academia in 1993. Since that time he has worked as a private consultant in goat marketing and management. He occasionally provides brokerage services to breeders across the country.  Frank's Q&A column, "Frankly Speaking", is one of the most-read items in Goat Rancher.

Here, he shares his advice, wisdom and sharp wit as he answers readers' questions about goat nutrition and farm management. Frank also authors analytical articles for Goat Rancher on a regular basis.

He can be contacted at 512-392-4123 or e-mail


An Yvonne Zweede-Tucker article appeared in the first issue of Goat Rancher in May 1996, but it wasn't until August 2007 that she became a regular monthly contributor.

Yvonne and her husband, Craig, have raised goats since 1991 at Smoke Ridge in Choteau, Mont.

Yvonne's focus is on large-scale, low input meat goat production and marketing. Yvonne is the author of "Way to Goat!", a handy reference guide that is ideal for the beginning goat producer.

"Way to Goat!" is available through the online store

You can contact Yvonne at:


Goat meat is a tasty alternative to beef, pork and poultry — one that hasn’t quite caught on here in the United States. Although preferred by many ethnic groups, goat meat is an unfamiliar delicacy for most Americans. Our Cuisine columnist, Suzanne Stemme, each month acquaints our readers with a new and delicious goat meat cooking experience. Suzanne and her husband, Dr. Kraig Stemme, DVM, raise Kiko breeding stock at Lake Fork Kikos in Alba, Texas.

You can reach Suzanne via their website at:


Yetti, his wife, Amber, and their daughter, Opal, operate USA Kikos in Stillwater, Okla. Yetti writes a monthly column called Kiko Corner, writing about the Kiko goat industry and relating his and his family’s adventures on their Oklahoma homestead.

You can contact Yetti at:
405-780-5196   |  |


Gregory Meiss is the head nutritionist for his family’s company, Meiss Feed and Supply out of Sibley, Illinois, and raises registered Boer goats. His livestock production and research career path began as a young child at the Meiss Feeds’ research farm, where he had the opportunity to work as one of his father’s research assistants for most of his young life. Today as the company’s head nutritionist he continues in the family tradition of livestock focus. For nearly 10 years he has focused research projects primarily on small ruminant nutrition and overall feed efficiency.

You can contact Gregory at:
217-379-7985   |   through Facebook: Meiss Boer Goats   |   or by e-mail at


Greg Brooks raises meat goats at BrookSide Acres in Greenfield, Ind., and covers the American Savanna meat goat industry. Greg, who grew up in rural Indiana, is a retired FAA traffic control center manager.

You can contact Greg at: