James
Whetlor has a passion for sustainable food practices and is committed to challenging the wasteful practice of euthanising male goats in the dairy industry. As an advocate for responsible and ethical food production, he co-founded the goat farming business Cabrito with his partner, Sushila (which, sadly, recently closed).
My earliest food experiences were shaped by my mum, a traditional home cook. My kids never hesitate to praise Granny Jo’s cooking – a compliment that’s often elusive for my own cooking.
Family meals were a cornerstone of our upbringing. We always gathered at the table, and my partner Sushila and I continue this tradition with our children.
Living with my sister during my late teens was a culinary turning point. She had lived across Europe and was a magnificent cook. Her diverse array of dishes, from Greek and Spanish to Italian and Indian, opened my eyes to the exciting world of international cuisine.
The importance of ingredient sourcing and production methods was ingrained in me from an early age. Growing up in Devon, I often found myself delayed on the way to school by cows heading for their morning milking. This experience fostered a deep understanding of the connection between farming and food. I’ve always believed that real food is produced by people, not factories and corporations.
I stumbled into the world of goat farming by accident. Sushila and I had a piece of land in need of clearing. Goats seemed like the perfect solution. Little did I know that this would lead to the founding of Cabrito Goat, a business committed to challenging the practice of euthanising male goats in the dairy industry. We started with just four goats, but grew to a goat butchery, collaborating with farmers nationwide.