I grew up in Los Angeles, so my childhood was not marked by many experiences surrounding agriculture. Many students who attend UC Davis come from similar backgrounds, so UC Davis is where students like me are exposed to the plethora of sciences and niches under the umbrella of agriculture. Personally, my passion for wine and grapes was found when I attended UC Davis, something I had never been exposed to previously. Meanwhile, some find their passion for goats, or what Ben Rupchis calls the “gateway livestock,” for students foraying into agriculture.

The Robert Mondavi Institute for Wine and Food Science hosted “Forum: Learning from Goats” on November 10 and featured a panel of UC Davis’ goat experts, including Kristy Portillo, the Facilities Coordinator for the Department of Animal Science, Ben Rupchis, Manager of the Goat Teaching and Research Facility, and Erika McKenzie-Chapter, alumna, head cheesemaker, herd manager, and herd co-owner at Pennyroyal Farm.

No matter the agriculture niche, UC Davis has incredible facilities and instructors to prosper students’ learning. During my own experiences at UC Davis, I have been fortunate to take classes in the teaching winery and vineyard. And for those interested in animal science, specifically goats, the UC Davis Goat Teaching and Research Facility is a resource and tool for hands-on education that many students at other universities do not have access to.

Select students receive the opportunity to live at the Goat Barn and participate in the day-to-day activities and care surrounding goat ownership. Erika McKenzie-Chapter was one of the students who worked at the Goat Barn, and she credits this experience as being foundational for her current success in the goat world. Not only do students learn the ins and outs of being a goat farmer, but she said it also teaches the “bureaucracy of being a farmer,” which prepared her to establish the routines and protocols she now implements at her own farm.

According to Kristy Portillo, students who live and work at the farm also have the chance to learn from professors conducting research on goats. This research spans many categories. Currently, some of the most prominent research includes how goat nutrition can be changed to decrease methane emissions, topics surrounding animal welfare, and clinical trials conducted in conjunction with the veterinary school to best treat goats with various health issues.

Not only does the Goat Teaching and Research Facility provide excellent opportunities for UC Davis students ranging from undergraduate to veterinary students, but also the center gives back to the community, hosting annual open houses to discuss current research and hands-on management techniques as well as hosting outreach for younger students learning about goats through organizations like 4-H or Future Farmers of America (FFA).

In addition to contributing to goat research and teaching, UC Davis produces goat cheese. Soon, these cheeses will be for sale at the Meat Lab on the UC Davis campus. Rupchis joked that it would not be in grocery stores nationwide but assured the audience that it would certainly be available and delicious. I, for one, am looking forward to trying it!

If you missed the live event, you can watch the event recording. Skip the popcorn and grab yourself a plate of goat cheese and crackers to munch on while you watch!

Kendal Koorenny is a current master’s student in the viticulture and enology program at UC Davis. She adores food, wine, and science and writing about it all! When she is not in class or working, you can find Kendal reading a book, crafting a new cocktail recipe, or spending time with her kitten.