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  • The Wandering Goat

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Good for Kids

Attire Casual


Cuisines: Bakery , Gelato

Price Point $ $ - Cheap Eats (Under $10) $$ - Moderate ($11-$25) $$$ - Expensive ($25-$50) $$$$ - Very Pricey (Over $50)

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Nearby Restaurants

Happy Italian Pizzeria ($$) Italian, Pizza, Desserts, Ice Cream Distance: 0.06 miles

Tastee Donuts ($) Donuts, Coffee Shop Distance: 0.06 miles

Tasty Cream Donut ($) Donuts Distance: 0.07 miles

Stiggy's Snowballs ($) Desserts Distance: 0.09 miles

Pizza Hut ($) Pizza Distance: 0.14 miles

Menus People Viewed Nearby

Parkway Bakery & Tavern ($$) Bakery, Sandwiches, Seafood

Sucre ($$) Desserts, Ice Cream, Bakery, Coffee Shop, Yogurt

Croissant D'Or Patisserie ($) Bakery, Sandwiches, Subs

Recent Restaurant Reviews

Service was poor. The sauce on eggplant napoleon was like a paste, was my 1st time here. Probably will not return... see review

Literally the BEST freshly cooked food in town hands down! From Po-boys/sandwiches, Hamburgers, Hamburger Steak, Rib-eye n Filet M寞帽么钮 STEAKS, sou... see review

It's so nice having a real family restaurant in Metairie! I love this place. They have the best meatballs and spaghetti.... see review

Okay, but not great poboys... see review

I was looking for a good place to eat around here and went to this place because it was new but the food was not good. It is also grossly overpriced a... see review

Recent Votes

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The Wandering Goat

Hours updated 3 months ago

Photo of The Wandering Goat - Harahan, LA, US.

Review Highlights

Leigh S.

鈥 We got the caramel gelato and butter pecan gelato mixed into a milkshake, a strawberry lemonade, and two gingerbread cookies. 鈥 in 2 reviews

Amy E.

鈥 We stumbled across this hidden gem a few months ago, and finally decided to write a review even though I'm not a big Yelper. 鈥 in 2 reviews

Shells B.

鈥 Awesome cannolis , delicious turtles (I had a gluten free one), and fresh homemade gelato. 鈥 in 2 reviews

Location & Hours

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7106 Jefferson Hwy

Harahan, LA 70123

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artisan bakery 鈥

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Photo of Judith I.

I highly recommend checking out this awesome, locally owned bakery and gelato shop. The brownies, cookies gelato and chicken salad on fresh made bread were all amazing!! This place also has a unique vibe where you can sit and enjoy playing games with your friends and family. Great fun - check it out!

Photo of Jamie B.

We came here about 1.5 years ago. It is a cute little bakery and the sweetest owner. He was very friendly but at the time, you could tell he was a little sad because they were about to close for good. I had ordered a few sweet items, I can't remember exactly, one was a cannoli, I think maybe a brownie, a cake pop, and a cookie? I remember loving the little goat they put in the bag. And to show how kind the owner was, he threw in a could of extra cannolis. I remember the cannolis were a little try and I just didn't love the flavor. I don't think they were fresh. I think the brownie was also a little dry. But I think it w a s just bad timing when I went. I would like to go back to try their non sweet items like their Breads and sandwiches. Overall the kindness of the owner did go a long way and I will eventually return.

Photo of Shannon S.

This New Orleans gelato and bakery restaurant is noted for their cakes, breads, cookies and gelato and their other New Orleans dessert options. New Orleans has a lot of great food and Wandering Goat is one of the newer dessert restaurant options that could be easy to miss if you're not paying attention. The Wandering Goat is located in a small strip mall on Jefferson Highway in Harahan right next to the Happy Italian Pizzeria. Overall this a nice little spot to check out but make sure to check out their hours. My video review of The Wandering Goat is here: https://youtu.be/Hs1bk4R_66M

Photo of Holly P.

Visited here for the first time today. It was easy to miss because the sign off the street didn't say The Wandering Goat. I believe the sign said gelato and bakery. I parked in a spot near the pizzeria. Fortunately I didn't have to walk far to get to the bakery. I was expecting to see more baked goods. There were only about 5 or 6 that I could see. But maybe that had to do with the day of the week that I visited. I decided to try the strawberry Bundt cake. The owner said it was recently removed from the oven. I really enjoyed the cake. I initially thought it seemed a bit pricey. But after tasting the cake I realized it was definitely worth the price. I plan to return in the future to try other desserts.

Photo of Deanne Q.

The gelato was some of the best I've ever had. All of the dessert items looked so good! Cute little place, nice people. Tasted bananas foster & caramel gelato. Granddaughter loved her birthday cake gelato. Can't wait to try some bread and desserts! And everything else!

Photo of Leigh S.

After many years of saying I wanted to try this place, even though it's less than 5 minutes from my house, I finally made it. The owner was super helpful. We got the caramel gelato and butter pecan gelato mixed into a milkshake, a strawberry lemonade, and two gingerbread cookies. I couldn't figure out which item I wanted more. Great local place to get your sweet fix. We will definitely be back.

Photo of Liseli O.

Kids loved it here had some gelato and a great time Well stop by again. They do have more to offer and trying next time !

the wandering goat menu

Love this place. Everything we've had has been amazing. I never knew how much I loved Focaccia bread- Dale makes the best. Cookies (especially the turtles and the lemon curd filled butter cookies) are great. The gelato is the best I've ever had outside of Italy. Great food, great people- how can you go wrong?

Photo of Corinne D.

I have just bought the Sourdough bread. It is very low sugar. Delicious. The people are very friendly. Different pastries in the used to have gelato. All homemade.

Photo of Tina H.

The Best turtles I ever had! Super friendly owners. See y'all next weekend to try something new.

the wandering goat menu

5.6 miles away from The Wandering Goat

Jennie A. said "I went here for the first time a couple of weeks ago, and it's exactly what I thought it would be., buy your yogurt, add whatever toppings, then gasp at how much it weighs and how much it costs. Aside from that shock, the place is鈥" read more

in Ice Cream & Frozen Yogurt

Crumbl - Metairie

Crumbl - Metairie

4.1 miles away from The Wandering Goat

Kim H. said "Where do I start. At first I noticed the cute boxes laid out. I liked how they were labeled along with a list of the ingredients so I could pick the one I wanted. At first I was not going to try them but what a great misfortune if I鈥" read more

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the wandering goat menu

Not all who wander are Lost...


Meet William owner and operator of Hayburner Food Truck and now The Wandering Goat! Always known  for the ability to transfer memories in his plates, using fresh and locally grown ingredients, some will call it fine Cuisine he calls it mastering flavors and that is what makes him unique.

The Wandering Goat

We offer Artisan style pizzas that can be eaten by one or shared. Our Mobile wood fired brick oven pizza truck serves made from scratch dough, tomato sauce, fresh herbs and spices and locally sourced wood, produce, meats & cheese.

Our wood fired brick oven can fit 4-5 pizzas at time that cook within 90 seconds giving us the ability to handle high volume. We participate in local events and festivals, corporate business lunches, and offer catering services.  We are available to come to your office or business park and offer our freshly prepared pizzas for individual purchase. We also offer bundled lunch that includes a personal pizza and a drink.

Contact us to reserve your date today!

P.S. Check our big brother truck www.Hayburnerfoodtruck.com  


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@the wandering goat food truck, artisan your party, catering .

The Wandering Goat offers  catering

Off the truck packages, appetizer

stations, buffets, and unique service

options to create  special look and

feel for your  event. Whether it's set

in a winery, country farm, local

park, or  even your own backyard, we

can customize a menu to precisely

suit your needs. 


Call us Now 407.687.7037 

Serving Central Florida; Catering, corporate events,

gatherings, birthdays, weddings


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Wandering Goat Cafe

Ratings and reviews, location and contact.

This is a small coffee shop in downtown Eugene. It's on a side road not really traveled. But it's worth finding! They have some bakery items to snack on. It's set up so that you can have a good visit while you enjoy your coffee.... They have some games you can play or you can bring your own. I highly recommend the Dark Soul coffee. More

Great coffee and skilled baristas. My husband is hooked on the vegan biscuits and gravy (they are very good, as are the peanut butter bars...). The local flavor of the Whiteaker neighborhood is a bonus.

Very good coffee, very poor and slothenly service, drab environment, no atmosphere, very good music.

They didn't get anything right here. When you walk in, the combined stench of the unwashed equipment and unwashed people overwhelms your appetite. Not enough meat options. The wait staff consists of unfriendly and unattractive girls with too many tattoos and piercings to possibly be... sanitary. Tried to give it a second chance once, all I wanted to do was get a coffee and there was a really loud and terrible band playing. The barista was focusing on them and not taking orders, sometimes even walking around the store fraternizing with her friends. The coffee was okay. On an empty day you can probably order that and get uber eats sent to you for a meal. This one's going up on Eugene's worst. More

I guess there are enough neighborhood locals to keep the place afloat, but I really don't know what the draw is other than being convenient for them.

Wandering Goat is our favorite place to get coffee. The atmosphere and customers are a bit funky. Their coffee is excellent, but they make their coffee drinks strong. Small drinks have two shots and large ones have four,, so be prepared for the buzz. This... day we were after a pound of Chupacabara Espresso Roast and some lattes. My wife decided two shots was too much so she tried their Chai Tea Latte and found it nothing special. I had a quad shot large latte and it was smooth and good. We have not tried any of their goodies, which all seem to be vegan. More

the wandering goat menu

The coffee they serve is seriously good here. Decent wifi (find the network and password on a sign just to the right of the register) and a lot of outlets to plug into. The place has a nice vibe, a great mixture of young and... old, and a pure taste of the alternative energy that puts Eugene on the map. Beer and wine are on the menu as well. The pastries look heavenly, although I haven't tried any as yet (limiting my sugar intake now). There's a few off-street parking spaces, but most of the parking will be on the street. Nice that there are no parking meters nearby, from what I can tell. Highly recommend this as a great coffeeshop. More

My son and I were in Eugene for a few days and tried out as many independent coffee stores as we could :) Wandering Goat was one of our last stops. It doesn't look like much from the outside but inside, this cafe is roomy... with plenty of tables. Coffee was DELISH and they have some nice vegan bakery items too! More

the wandering goat menu

Biscuits and gravy - biscuits were dense and hard, gravy was barely tolerable but lukewarm at best. Cinnamon roll was very hard (a few days old?) and they were not interesting in replacing it. Coffee was OK at best. Quite disappointing. Our last visit.

The taste is amazing. However, my friends and I agree, we feel glared at for not being hipster enough to dine inside-we take our coffee to go.

A most unsatisfying coffee house experience. I can accept that a drab and utilitarian surrounding can appeal to some folks and that the baked good offerings can be sub-par, but the dismissive, cold attitude of the counter staff made this visit most likely my last.... A group numbering 300 would surely find this place being like home from home. Good coffee though. More

I asked for a single shot 8oz latte. They refused to do a single shot on the grounds that their roast and extraction process was perfectly balanced to their drinks (and they were using blind portafilters). I tried both and 8oz and 12oz latte (with... their standard double shot). The problem, in my opinion, with coffees bigger than 8oz is that the barista usually overheats the milk in order that it doesn't get cold quickly. I also find the froth/milk ratio is out and the taste of the crema is lost after the first couple of mouthfuls. The 12oz latte suffered from these flaws. The 8oz latte wasn't too strong, which it often is with a darker roast, but the coffee lacked depth of flavour. Perhaps I needed to try another bean. The service was excellent; friendly and knowledgeable. More

On the barista's recommendation I had the goatmeal for breakfast when we stopped here 10 days ago on our way North. It was delicious. Came back for the goatmeal and espresso on our way back South. Still delicious. Very nice baristas. Pleasant college town vibe.... Interesting neighborhood. More

I met my daughter here for a quick coffee but decided to try the biscuits and gravy too. I had never experienced Vegetarian B&G and I have to say is was FAB! Super nice servers and baristas and great food catering to vegan and vegetarian... palates! Highly recommend! More

Love the goat! Awesome breve lattes, always smooth and flavorful. Their "goat meal" is quite delicious as well. I make it a point to visit every single day that I'm in Eugene. I travel a lot and this is one of the best places I've... been. If you truly enjoy coffee, you'll love the Goat! More

the wandering goat menu

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Entertainment | The story behind New York’s hottest new…

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Entertainment, entertainment | the story behind new york’s hottest new restaurant, hamburger america, and a look at the owner’s time in chicago.

George Motz with a triple cheeseburger at the Billy Goat Tavern in Chicago, April 4, 2013, is America's leading hamburger expert. (Zbigniew Bzdak/Chicago Tribune)

Like many of you, like many of the people in this city and in this country, I like hamburgers. But no one I have ever met likes (and knows more about) hamburgers than George Motz. I first met him two decades ago when he walked down the stairs of that subterranean hamburger oasis known as the Billy Goat and said, 鈥淭here is no other food that says ‘America’ like the burger.鈥

And so has he recently put his money where his mouth has long been, opening in New York City a restaurant called 鈥淗amburger America” that has people lined up down the block and me remembering that day decades ago and Motz standing in the Billy Goat saying, 鈥淎ll roads lead here. I had never heard of the place, but most people in the burger world kept saying, ‘The Goat has got to be in there.’ [People I knew] vouched for the place. I had a hard time even finding it. I was lost for a while, just wandering the bowels of Chicago. But that first cheeseburger鈥︹

That was in 2003 and Motz was 35 years old, one of six children, a native of Long Island and a successful commercial cameraman easing into the making of documentaries. He had fallen in love with and married a lovely Chicago girl named Casey and one night in their Manhattan apartment they were, he remembers, 鈥渨atching TV and saw a show about hot dogs, and I thought, ‘Gee, I’ve never seen a really good documentary about hamburgers.'”

He decided to make one, and came up with the criteria that each place featured would have to meet: The meat had to be fresh, nothing frozen; the place had to be family-owned and be more than 40 years old; it had to have had the same burger on the menu for all those years; the burgers had to be distinctive; and the places had to have a good story to tell.

He crisscrossed the country, spending almost three years eating burgers and filming/interviewing the people who made them. That was what he was doing when I met him, as he bit into his first Billy Goat burger and said, “It鈥檚 incredible. It was everything I had heard it was. The taste was distinctive, just a great burger.鈥

And so did the Billy Goat become the last of the eight burger joint stars of Motz’s 2004 documentary, “Hamburger America,” which had its premiere here at the Museum of Contemporary Art, followed by a Billy Goat party.

“What I discovered was that hamburgers would be a perfect way to get people talking about the real America, about real family values,鈥 Motz told me. 鈥淭hese places are bastions of an America that most people don’t see, that many have forgotten even exists.”

That film would give birth to his 2018 book, “Hamburger America: A State-by-State Guide to 200 Great Burger Joints,” featuring the Goat, of course, but also the estimable Top Notch Beefburgers, at 2116 W. 95th St. in the Beverly neighborhood.

Motz was drawn deeper into the food and burger world. He created and produced the Food Film Festival (an annual event for many years here for a while and still in New York). He hosted the Travel Channel’s 2011 series “Made in America,” focusing on factories that make such iconic American products as Jack Daniels whiskey and Krispy Kreme doughnuts.

He went on to teach a course about hamburgers at New York University. He and Casey, now divorced, have two children, son Mac now in high school and daughter Ruby in college. He wrote another book, 2016鈥檚 鈥淕reat American Burger Book: How to Make Authentic Regional Hamburgers at Home.鈥

He also did a lot of traveling. 鈥淚 was in many countries 鈥擩apan, France, Sweden, Argentina 鈥 talking and giving burger-making instruction,鈥 he says. 鈥淚 know that some of the people from those classes have been inspired to open their own restaurants, spreading the word, so to speak.鈥

During the pandemic, he created Burgerslide, 鈥渁 socially distant burger delivery system,鈥 (and Instagram account ) that he ran out of his Brooklyn apartment and at various pop-up locations.

He had, understandably, been approached over the decades to open a restaurant but that did not happen until he paired with old friends and successful restaurant owners Jonathan and Andrew Schnipper and opened the new place. It is on the ground floor of a red brick building at the corner of MacDougal and Houston Streets.

On opening day, former NYC mayor Michael Bloomberg dropped in. Chris Rock stopped by. And critics were full of praise.

George Motz, the owner of Hamburger America, works in the restaurant's kitchen in New York, Nov. 21, 2023. (Jeenah Moon/The New York Times)

New York magazine鈥檚 Underground Gourmet columnist, Tammie Teclemariam, wrote that 鈥淎side from Danny Meyer and Ronald McDonald, George Motz is the biggest name in burgers鈥欌 and called his restaurant 鈥渁 big-city ode to the small-town roadside griddles that Motz has evangelized throughout his career.鈥

The New Yorker鈥檚 Helen Rosner called the classic smash burger 鈥渇antastic, strong and correct. You don鈥檛 need to know the history of burgers to be taken with its honest flavors, its modest size, its firm handshake of pickle and onion and good ol鈥 American ground beef.鈥

They and many other writers talked of the place resembling 鈥渁n old-fashioned luncheonette,鈥 with a dozen or so stools along a Formica counter surrounding a flat top grill, a few booths and walls filled with old menus, newspaper ads and some of Motz鈥檚 photographs.

Mentioned too are more of its retro design touches and other menu items. In addition to the two burger choices, smash burger and an onion smash burger, one can order egg and tuna salad, peanut butter and jelly, grilled cheese and warm ham sandwiches; fries and pies; coffee, lemonade and some milk drinks. One beer is available, Miller High Life.

The place is open seven days a week and Motz can often be found there making burgers and talking with customers. He is a naturally gregarious and charming guy, ever eager to share his stories, opinions and dreams.

鈥淚t was really a fluke that we were able to find and get this place. We never thought we could afford to open in Manhattan,鈥 he says. 鈥淏ut here we are.鈥

He will tell you that he plans to invite guest hamburger makers from around the country to work the grill, people he has met and admired in his hamburger journeys. He calls these people his “Hamburger Heroes” but he has yet to contact any members of the Billy Goat. He did ask how the patriarch of the Sianis clan was doing and I told him 鈥淪am is doing just fine鈥 and we both remembered the long-ago day Motz asked, 聽“So, what it is about burgers?”

Sam Sianis looked at him and said, “The people like them. They like them because they’re good.”

And that was that.

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Wandering Goat Coffee

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Being a sustainable business means more to us than just purchasing sustainable coffee. It also means finding ways to operate our business with the same principles that guide our green coffee buying. We are always looking for new ways to reduce waste and conserve energy while running Wandering Goat.

Some of the projects we鈥檝e implemented so far include:

  • Buying 100% wind-generated electricity from our local power company,聽 EWEB .
  • Reducing the amount of waste we generate by buying recycled, recyclable, compostable, or reusable office and cafe supplies whenever possible. This includes: napkins, straws, bags, office paper, cups, coffee bags, and cleaning supplies.
  • Reusing shipping materials like boxes and packing materials.
  • Recycling everything possible.
  • Our choice of coffee roaster, the聽 Loring SmartRoaster . It is one of the most efficient coffee roasters in the world. This machine uses 80% less natural gas and produces 80% less CO2 as shown in聽 this study . It also has the added benefit of smoke output that is a fraction of that produced by a traditional coffee roaster.
  • Composting our nitrogen-rich chaff (the outer skin of the green coffee bean that separates during roasting).
  • Offering our organic coffee grounds to gardeners in our community.

These are just a few small steps we鈥檝e taken towards operating a more sustainable business, but we鈥檙e always looking to do more. Sustainability is a process more than a goal; if you have any ideas that could help us improve 聽 we鈥檇 love to hear from you.

Organic coffees are those whose growing environment and processing have been certified by one of several independent monitoring and testing agencie s to be free聽of the presence of pesticides, herbicides, and other potentially harmful substances.

Organic Coffee

Conventional methods of growing coffee often include the use of many dangerous chemicals. Chemicals such as DDT, benzene hydrochloride, and malathion are commonly used in the cultivation of coffee. Behind cotton and tobacco, coffee is the third most heavily sprayed crop on earth.

Coffee Sprouts

It has been suggested by some in the coffee industry that because the coffee beans themselves are relatively protected from direct contact with these chemicals by a thick outer layer (the cherry), and are then roasted at high temperatures (over 400 degrees), the chances of chemical residue making it into your cup are reduced to a minimum. However, the application of chemicals to any environment invariably leads to air, water, and soil contamination, which in turn leads to the contamination of all life that depends on this soil for its nutrients. Further, the health risks posed to the people who work directly with these chemicals, and the damaging effects on their environment are devastating coffee sprouts.

For instance, as a result of increased nitrogen fertilizer applications, contaminated drinking water is now an escalating problem in many coffee-producing regions. This, in turn, results in specific cancers, birth defects, and developmental problems for children; soil erosion, decreased fish and water life population, and numerous other long-term negative ecological impacts for all species dependent upon these bio regions. Furthermore, artificial fertilizers are primarily made from fossil fuels such as petroleum, which carries mounting environmental costs, and illustrates the potential global impact of even small scale traditional farming techniques.


Currently, the process of having a coffee farm certified organic is delegated to a review by one of a number of independent organizations. Representatives from these organizations will visit the farm directly, work with the farmers when necessary to help educate them in natural growing methods and techniques in order to bring them up to standards, as well as conduct routine inspections to assure adherence to the overall international organic standard. Unfortunately, this can be a costly and extensive process. Many farmers who already practice organic methods due to the high cost of expensive chemicals, and/or a thoughtful dedication to the health of the environment and those who work and live within it, simply cannot afford to become certified. By choosing to buy only certified Organic or other sustainably grown coffees we can increase the likelihood that these programs continue to grow, therefore becoming more accessible and affordable for coffee farmers the world over.

Because of our commitment to purchasing only coffees produced using sustainable methods we can assure you that every bean that reaches your cup is grown using the safest and most ecologically beneficial farming methods practiced today, and is as safe for those who grew it, as well as their surrounding family, as it is for you and yours.

Shade Grown

Coffee is native to the high-mountain forests of Ethiopia. In its pristine birthplace, coffee grows low on the forest floor, shaded by the tall trees that make up the forest canopy. It is in these conditions that the coffee plant thrives. In this natural setting coffee receives the ideal ratio of sun to shade, protecting the plants from the sun鈥檚 intense rays while still allowing enough sun from the plant to grow and develop. This situation is not only healthy for the coffee tree but also for the entire forest by allowing the natural balance of a variety of plant, animal, and insect species.

Unfortunately, modern agricultural practices are not concerned with creating the ideal environment for the plant or its ecosystem. Common agricultural methods such as 鈥榤ono-cropping鈥, the planting of a single type of crop rather than a diverse balance in one area, are geared more toward maximum yield and profit, not quality.

Coffee grown on large estates are often planted in long rows, very close together. Obviously, coffee does not grow this way naturally so the plants require large amounts of pesticides and herbicides to thrive.

In addition to providing shade to the coffee, large trees prevent soil erosion as well as helping the soil retain nutrients. Shade trees are often nut, banana, pineapple, or other crops that can provide additional food and income for the farmer.

Probably the most publicized reason the shade grown coffee is beneficial is that the high canopy trees are a vital habitat to migratory birds. Many species of birds (as well as countless mammals and insects) require trees for their habitat. While residing in the trees, these birds are an effective pest-control for the trees and the coffee plants, lessening the need for chemical pesticide. The practice of clear cutting forest for grazing land or mono-crop agriculture has virtually destroyed the habitats of living things of all kinds from birds, to humans, to ants. Nowhere has this been more evident than in Central America.

Because Central America is relatively narrow, a dramatic loss of tree cover has made it increasingly difficult for the millions of migratory birds that travel through that region twice yearly. We are already seeing dramatic declines in bird populations, so it is imperative that changes happen now. The rise in public awareness of the damaging impact of sun grown coffee farming, as well as the increased popularity of shade grown, will hopefully have a beneficial impact over time as the demand for sustainably farmed coffees directs the market.

Unknown to some coffee lovers is the fact that certain coffees, while being 鈥檚hade grown鈥 are not actually shaded by trees. Many coffees in the Coban region of Guatemala are shaded by the low-hanging clouds that are ever present in that microclimate. Some farms shade their coffee in the shadow of massive cliffs or even whole mountains or volcanoes. While trees certainly play a primary role in coffee鈥檚 ecosystem, there are some scenarios when trees are not necessarily required for sustainable coffee production. For instance, in some regions there is very little migratory activity of birds and in others, large trees simply may not grow as they do in coffee鈥檚 native land. Therefore, the definition of shade grown coffee actually includes some that were not grown in the shade of 鈥榗anopy trees鈥. For those concerned with the environmental impact of coffee growing, it is most important to assess the overall sustainability of a farm or co-op within the context of the region, microclimate, and ecosystem where it is grown.

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  1. Wandering Goat food truck Menu / Pizza Food truck/ central Florida

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    New Orleans has a lot of great food and Wandering Goat is one of the newer dessert restaurant options that could be easy to miss if you're not paying attention. The Wandering Goat is located in a small strip mall on Jefferson Highway in Harahan right next to the Happy Italian Pizzeria. Overall this a nice little spot to check out but make sure ...

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    Dishes. sandwiches focaccia cheese. You may explore the information about the menu and check prices for The Wandering Goat - Bakery and Gelato by following the link posted above. restaurantguru.com takes no responsibility for availability of the The Wandering Goat - Bakery and Gelato menu on the website. Oak Oven menu. Red Apple Chinese ...

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  10. Menu at The Wandering Goat food truck restaurant, Longwood

    Drinks. beer. You may explore the information about the menu and check prices for The Wandering Goat food truck by following the link posted above. restaurantguru.com takes no responsibility for availability of the The Wandering Goat food truck menu on the website. The actual menu of the The Wandering Goat food truck restaurant.


    Wandering Goat Cafe. Claimed. Review. Save. Share. 38 reviews#8 of 25 Coffee & Tea in Eugene $ Quick Bites Cafe Vegan Options. 268 Madison St, Eugene, OR 97402-5035 +1 541-344-5161 Website Menu. Opens in 6 min: See all hours. Improve this listing.

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    A popular Arab and Ethiopian legend tells of a troubled young goat herder named Kaldi and his herd of mischievous goats. One morning, Kaldi noticed that some members of his herd had wandered off, much to his dismay. He scanned the hillside, to no avail. He set off down the hills to begin the search. As he began to look for his missing goats, he ...

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  23. News

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    Recycling everything possible. Our choice of coffee roaster, the Loring SmartRoaster. It is one of the most efficient coffee roasters in the world. This machine uses 80% less natural gas and produces 80% less CO2 as shown in this study. It also has the added benefit of smoke output that is a fraction of that produced by a traditional coffee ...