Our Staff



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.


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.


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.

"Way to Goat!" is available through the goatrancher.com online store 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.


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.


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.

  • Joshua Crise
  • Amelia Crise
  • Amelia Crise
Josh Crise, Kathy Crise & Amelia Crise

Josh and Kathy Crise, and their grown children, Amelia and Kevin, operate Marble Creek Acres in Lee, Maine. The Crise family members contribute to a monthly column called “Let’s Ruminate” — which chronicles events on their meat goat operation.

Lindley Daniel
Lindley Daniel

In July 2020, Lindley became the owner of Goat Rancher LLC, which publishes Goat Rancher magazine. She serves as managing editor and handles the day-to-day operation of the magazine. Lindley 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.

Carolina Noya
Carolina Noya

Carolina, an occasional contributor to the magazine, is a full-time rancher who spends her days herding 1,000 Boer-cross and Spanish-cross goats in the Wyoming brushland. Through her articles and photos, she shares the unique perspective she has as she moves her herd on the range.

Josh Mullins
Josh Mullins

Graphic Design