Heritage Foods USA

HERITAGE FOODS USA

We believe the best way to help a family farmer is to buy from him.

"Taste, like identity, has value only when there are differences" – Carlo Petrini

Heritage Foods USA was founded ten years ago as a response to dwindling options in the marketplace for high-quality, humanely raised meat products grown by small and medium sized independent farmers. This segment of the agricultural population is being squeezed out of business by a government in harness with trade organizations that support high volume production at grotesquely low prices. As a result of US farm policies, thousands of family farms have gone under, and the loss of cultivated land has put our future domestic food supply at risk. Thanks to the support of our partners, Heritage Foods USA has managed to pump $20 million into small agriculture-related business, slowly but surely helping to reverse this trend.

We now enter 2011 with a new Heritage Foods USA Manifesto! We will continue to build on our milestone triumphs in reviving heritage breeds, increasing awareness of the food supply in the consumer mainstream, and offering farmers a chance to work their farms in a way that best serves the land, the animals, the consumer, and themselves. In addition, we are adding some radical new projects that will continue to change our food landscape for the better:

A SOCIAL BUY of seafood from various regions including the South, where the fishing industry is staggering from natural and unnatural disasters. With the commitment of over 250 restaurant chefs and 30,000 mail order customers, we will organize a Fresh Catch Social Buy, offering a significant influx of cash to seafaring populations. Spearheaded by our Director of Special Projects, Dan Honig, major shipment days will take place on docks across America in the revolutionary spirit of the Slow Food Presidium. The most important aspect to remember here is that the more people that buy, the cheaper each individual order becomes.

NO GOAT LEFT BEHIND: In dairies across America, most male goats are slaughtered and sold for next to nothing while only a few are kept on as breeders. As a result, male goats end up being a burden on dairy farms despite the fact that they descend from some of the best genetics in the world. Led by Communications Director Katy Keiffer, No Goat Left Behind is a project designed to sell every male dairy goat destined for meat use into the mainstream food chain in the New England and Atlantic State region to augment the revenue of dairy farms. No more low commodity pricing!

A CREAMERY in NEW YORK STATE: In New York State over the past two years, thousands of dairy cows have been slaughtered for meat, and dozens of farms shuttered because commodity milk prices are so low farmers cannot afford their cows. Working with Saxelby Cheesemongers, local politicians, and non-profit foundations, we will produce and sell an affordable cheese intended for sandwiches and everyday use, while paying farmers significantly more than commodity pricing for their milk. The goal of this project is that no dairy farmer living close to New York will ever be paid an unfair price for milk.

THE FOOD MUSEUM: Dave Arnold, Director of Culinary Technology at the French Culinary Instituteand weekly host of Cooking Issues on Heritage Radio Network, has already launched the concept for a major Food Museum. The project sprang from discussions with the late and much lamented Michael Batterberry of Food Arts Magazine who saw this museum as a critical way to educate and entertain the public about their food supply. Permanent and traveling exhibitions will be modest at first but the eventual goal is that the Food Museum will one day rival the Museum of Natural History as a social force. Stay tuned for information regarding the first fundraising event in spring of 2011.

MAPLE SYRUP: In March, the Heritage team, led by the Director of Mail Order Operations, Andrea Trabucco- Campos, will head to Vermont to work with the Cantor family of Deep Mountain Maple Syrup during the frenetic three-week season when sap runs. The Heritage team will bring needed hands to the harvest, produce informational videos on the true and time-tested art of producing maple syrup, and of course organize a sales campaign to restaurants, home chefs, cure masters, and everyone who just loves maple syrup.

The mission at Heritage Foods USA will always be to support "good, clean, and fair" foods and pricing, as articulated by Carlo Petrini, founder of Slow Food International. As we approach our tenth anniversary and review the success of our mission, we remain steadfast in this commitment.

Heritage Foods USA has been the engine that has helped to revive endangered breeds of poultry and enabled farmers such as Frank Reese to build major new infrastructure and grow his company to include other farmers as passionate as he is about heritage livestock. Many breeds have been upgraded to more stable status on conservation lists. In 2010 we introduced a kosher line of Heritage Turkeys raised on Leaping Waters Farm in Virginia.

We have mobilized farming groups for Berkshire, Red Wattle, Tamworth, and Duroc breeds. We are proud to announce monthly Large Black and Gloucestershire Old Spot supplies starting in Spring 2011. Heritage Foods USA works to make small farms bigger and big farms better. For example Lazy Farm has recently doubled its size to include hundreds of Animal Welfare Approved Six-Spotted Berkshires. Meanwhile Holthaus Farm applied for and received Certified Humane status for its Berkshire supply to comply with our standards. And the Norton family in Missouri has strengthened the Berkshire line on its farm in an effort to achieve 100% Berkshire genetics.

Our wholesale business has given Paradise Locker Meats the opportunity to expand tenfold over the last five years, offering better processing facilities to their region in Missouri as well as new employment opportunities. We sell 200 specialty pigs each and every week, come rain, snow, or national holiday, offering distribution and sales services to American farmers who comply with our standards on genetics and husbandry protocols.

This past year, the Hearst Ranch in California and S. Wallace Edwards and Sons in Virginia allowed us to accomplish major infrastructure changes in our distribution network, thus reducing prices for over 30,000 mail order clients. In the summer of 2011 we will again sell eighth cattle from the Hearst Ranch, the largest grassfed cattle operation in the United States. Sam Edwards is for the fourth year producing European quality prosciutto style hams, from Heritage breed pigs including some raised on peanuts, milk and cranberries.

Perhaps the greatest accomplishments of 2010 has been the growth of HeritageRadioNetwork.com (HRN), a media outlet located in the back garden of Roberta's Restaurant in Brooklyn, NY. HRN was inspired by Carlo Petrini's radio station of the 1970s, Radio Bra Onde Rosse. Led by Executive Producer Jack Inslee, HRN offers programming on our food supply and environment, with guest appearances from the top echelon of talent from multiple disciplines. At years end, we count 21 weekly shows on our Network, which saw its birth in April of 2009. Our newest show, Speakeasy, will focus on the history of the American cocktail hosted by Damon Boelte, bartender at Prime Meats.

Other shows include Dave Arnold's Cooking Issues which discusses new and innovative techniques, equipment, and ingredients, Beer Sessions, an exploration of craft beers from around the world, and Michael Harlan Turkell's, The Food Seen: a nexus of art, photography and the culinary scene. No broadband or internet radio commands the nitty-gritty of food issues, interests, or market trends that HRN routinely explores. Our shows go literally from farm to table, and art to architecture. What's even more impressive is that these shows broadcast weekly thanks to the selfless investment of our hosts and guests who welcome the opportunity to offer more than a three-minute sound byte while investigating complex issues. Discussions are in depth, and totally different from the typical radio experience. HRN is designed as a search engine: just type in a word and find every time it has been tagged as a theme.

We are immensely proud of our staff, our farmers and our radio partners. We will continue to work hard to meet the challenges that lie ahead in our next decade. For more information please contact us at 718-389-0985, info@HeritageFoodsUSA.com or info@HeritageRadioNetwork.com.

Mission & Values Traceability Standards Staff Advisory Board

MISSION AND GUIDING VALUES

Mission Statement
Heritage Foods USA exists to promote genetic diversity, small family farms, and a fully traceable food supply. We are committed to making wholesome, delicious and sustainably produced heritage foods available to all Americans. In doing so, we will foster the link between sustainable land use, small-scale food production and preservation of the foods of past generations for future generations.

Guiding Values

American

We uphold the American ideals of equity and dignity for all producers and their foods.
We are committed to heritage foods of all of the Americas, North, South and Central.
We believe that our inalienable rights of life, liberty and the pursuit of happiness include access to high quality, sustainably raised and traceable foods

Genetic Diversity

We value the earth's bounty in all its diverse expressions
We advocate the maintenance of genetic diversity in all foods
We strongly oppose GMO's.

Education

We educate consumers about the difference between small family farms and industrial agriculture.
We educate consumers to allow them to know where their food comes from and how it was raised.
We invest, from our profits, to educate every creed of American on how to prepare delicious and nutritious meals and how to appreciate the wonderful cultures from which those production methods are based.

Accessibility

We will make previously inaccessible foods available to all consumers
We will work with farmers to bring their foods to market

Traceability

We believe that it is the right of all Americans to know everything about every aspect of their food supply
We will provide complete transparency with all of our products so our customers can trace the food all the way from their dinner table to the farm that raised it.

Loyalty

We believe in long-term sustainable relationships with our families, staff, partners, suppliers and customers.
We are committed to sticking with each and every breed of animal and plant until they have reached a point that they can survive on their own, without our assistance.
We believe that trust and integrity are the foundation upon which our business will be built and that by upholding those values we will ensure loyalty with all who work with us.

Stewardship

We believe that it is a tremendous honor to represent each and every farmer and producer and that it is our responsibility to represent them in such a way as to be deemed worthy of that honor.
We believe that farming is an immeasurable gift and one that we must not take for granted
We will work to make our foods and the land where they are raised available for future generations

WHAT IS TRACEABILITY?

The confusion and uncertainty surrounding today's food labeling regulations, motivate Heritage Foods to promote a fully traceable food supply. We believe that consumers have the right to know exactly where their food comes from and every detail about the way in which it was raised.

Certified Number

Heritage Foods has introduced a labeling system that informs consumers about: the farm that produced the food, the conditions under which it was raised, age of the product, feeding history, including types of feed, processor name and location. Each product arrives with a traceable label and a certificate number. Type it below to find out more information about your Heritage Foods purchases.

PRODUCTION STANDARDS

Heritage Foods USA strives to maintain the vision of its Advisory Board member, Alice Waters, and her restaurant when she writes:

"Chez Panisse gathers its ingredients from known and trusted purveyors-purveyors known to be committed to sound and sustainable practices and trusted to remain informed and responsive to these values in a rapidly changing society. Our purveyors are committed to healthful products and practices that are pure and natural as possible, without synthetic additives or pollutants and without the unnecessary complexities of packaging or marketing. They are also committed to the conservation of resources, both natural resources like the land and water, and societal resources like the families and businesses that plant and harvest."

Heritage Foods believes in respecting the traditions of our past. Our meats and poultry are raised on pasture and are not fed antibiotics and animal by-products. Our fish are harvested in ways that do not harm the environment. We are searching for sources of organic feed.

Our pork farmers are Certified Humane and our poultry farmers are certified by the Animal Welfare Institute. Please visit their sites for more information on their rigorous protocols: www.certifiedhumane.com and www.awionline.org.

Our value added products are made in small batches by independent, farmers and businesses.

Thanks to all these guidelines, our foods actually taste better and, better yet, the producers do their best to minimize their negative effects on the environment and society.

HERITAGE FOODS USA STAFF

Patrick Martins

Patrick Martins was born in New York City's Mount Sinai Hospital on February 10th, 1972 and has lived in the city ever since. Patrick received a Masters' Degree in Performance Studies at New York University's Tisch School of the Arts. Patrick is the founder of Slow Food USA, Heritage Foods USA, Heritage Radio Network and co-founder of the New York City Trivia Game.

Serena Di Liberto

Serena Di Liberto was born in Italy in the headquarters of Slow Food where she worked for years before her move to NYC to found Slow Food USA with Patrick Martins.

She is now part of the Heritage Foods USA team and she is also a fitness instructor for Equinox Gym and New York Health and Racquet Club both located in NYC.

Andrea Trabucco-Campos

Andrea was born in Columbia and grew up in Italy. He attended New York University in the field of philosophy with a specialization in continental philosophy. Andrea currently runs the Mail Order division of Heritage Foods USA and deals with customer service and relations with farmers and distribution centers. In the future he hopes to return to school for a Master's Degree.

Daniel Honig

Daniel was born in the great state of New Jersey in 1989 and went to college at New York University where he studied philosophy and environmental studies. Daniel is pursuing a Masters in bio-ethics, which is the perfect combination of philosophy, environmental studies and the great work we do with heritage Foods USA. Daniel helps with sales and special projects at Heritage.

Katy Keiffer

Katy Keiffer has been immersed in NYC's food world for the last thirty years, from butchering meat to publicizing famous chefs to writing for Food Arts Magazine and other publications. Katy was trained in cuisine in France and has spent the last ten years working in media. Katy helps run all divisions of Heritage Foods USA.

Jack Inslee

Jack is the Executive Producer of the Heritage Radio Network. Born in Long Island, Jack has a long history of radio and DJ work. Besides working with hosts, Jack tags and logs almost every show on the network. Jack is a graduate of New York University.

ADVISORY BOARD

Mario Batali
Mario, whose original career path had him studying the golden age of Spanish theater at Rutgers University, took his first bite of culinary training at Le Cordon Bleu in London, from which he withdrew almost immediately due to a "lack of interest." An apprenticeship with London's legendary Marco Pierre White and three years cooking and learning in the Northern Italian village of Borgo Capanne, population 100, gave him what he needed to return to his native US and plant his orange-clogged foot firmly in the behinds of the checkered tablecloth-Italian restaurant establishment. Among his many culinary accolades, Mario was named "Man of the Year" in the Chef category by GQ Magazine in 1999, and in 2002 won the James Beard Foundation's Best Chef: New York City award. In addition to steering his businesses through their successes, Mario Batali hosts his own programs, "Molto Mario" and "Mario Eats Italy" on the Television Food Network. His new series "Ciao America" premiered in October 2003. He most recent book, The Babbo Cookbook, was released in 2002. Batali lives in New York City with his wife Susi Cahn, of the Coach Dairy Goat Farm, and their two sons, Benno and Leo. Mario is also one of the recipients of the 2001 D'Artagnan Cervena Who's Who of Food & Beverage in America, a prestigious lifetime achievement award.

Michael Batterberry
Michael and Ariane Batterberry have founded two of the milestone national food magazines in this century: FOOD ARTS, the publication by and for the country's leading food and drink professionals and FOOD AND WINE, one the country's leading consumer magazines. Together or individually, they have authored eighteen books on food, entertaining, and art and social history. Several (The Pantheon Story Of Art; Fashion: The Mirror Of History; Bloomingdales Book Of Entertaining) have been best sellers. The Batterberrys are among the few authors who have had four concurrent Literary Guild selections.

Michael Batterberry has appeared regularly on CNNFN (CNN's financial network) as commentator on trends in the restaurant industry. He served as introductory host to the Public Television series "Rising Star Chefs"in 1997 and he continues to be repeatedly interviewed by CNN, TV Food Network, Britain's BBC and other European programmers.

The Batterberrys are in the James Beard Foundation's Who's Who in Food and Beverage in America, and were also chosen by the Foundations as Editors of the year in 1994. IN 1998 Ariane Batterberry was chosen as Women of the year by the Roundtable for Women in Foodservice. Michael Batterberry served for six years as a member of the National Board of the American Institute of Wine and Food. He is also on the Board of the French Culinary Institute and a Member of the Corporation of the Culinary Institute of America. He was also asked onto the board of Women Chefs and Restaurateurs. He is on the Board of Stone Barns and the Smithsonian Folk Life Festival in 2005.

Samuel W. Edwards III
Samuel W. Edwards III became involved with his family¹s business at an early age. Learning the business from the ground up included sweeping floors, chopping hickory wood and cleaning the grease pit, it wasn¹t long before his father and grandfather began teaching him the art of curing and monitoring Edwards Virginia Country Ham, Bacon and Sausage. Sam III eventually joined the company in the late 1970¹s as the third-generation Edwards to take charge. He focused on the specialty food trade, mail order and the internet site while opening two Edwards Virginia Ham shops in Surry and Williamsburg, VA.

He currently serves as a board member of the National Country Ham Association and past president of The Virginia Meat Processors and the National Country Ham Association. He also is serving on the Governor of Virginia¹s appointed Specialty Food Advisory Committee. Sam is a member of the International Association of Culinary Professionals, Southern Foodways, the DMA and NASFT. He is a Regional director on the Southern Virginia Community Board for Eastern Virginia Bank and serves on the Board of Zoning Appeals in Surry County. He is also an active member of Olga¹s foozball emporium and pool hall.

Sam III and his wife Donna have two children Stephanie 21 and Sam IV 20 attending college in Virginia.

Winona La Duke
Winona La Duke is an Ojibwe community organizer, economist and author who lives and works on the White Earth reservation in northern Minnesota.

She has worked extensively on Indigenous rights and environmental issues, most recently on the issues surrounding the patenting and genetic threats to wild rice, or manoomin.

Winona's four books include Last Standing Woman (fiction), All our Relations, Winona LaDuke Reader (non fiction), and In the Sugarbush, a children's book.

Winona has served as a boardmember of the Indigenous Women's Network for the past 10 years. She also served on the board of Greenpeace USA (l99l-96) and is founding director of both the White Earth Land Recovery Program and Honor the Earth, a national Native American foundation. Winona ran as the vice presidential candidate for the Green Party in the United States presidential elections in l996 and 2000.

Zak Pelaccio
Zakary is the executive chef at the highly acclaimed 5 Ninth Restaurant, located in the heart of Manhattan's Meatpacking District. 5 Ninth serves a seasonal, modern American menu. Previously, Zak was the chef at the highly lauded Chickenbone Café, a restaurant located in Williamsburg, Brooklyn. Zak was instrumental in the concept development and build out, and was solely responsible for creating the menu and beverage lists. The unique menu that Zak developed incorporated many influences and cooking methods and ultimately became dubbed by the Press: Brooklyn Global. Zak is also a co-leader of Slow Food New York and he recently edited a Slow Food USA eating and drinking guide to New York City, that was released in the Spring of 2003.

Zak was the Founder and CEO of wiredkitchen.com, an Internet based software company with a core competency in inventory management and procurement for the full service restaurant. Before venturing into the food software business, Zak worked at some of the finest restaurants in New York City and the San Francisco Bay Area in various capacities. After graduation he worked as a chef in some of the country's most elite restaurants-The French Laundry in Napa Valley, California and Daniel in New York, New York. In addition to his culinary studies, Zak received a BA from the University of Vermont with coursework completed in Florence, Italy, the University of California at Berkeley and Columbia University, New York.

Michel Nischan
As a Renowned Chef and Best-selling Author, Michel Nischan is credited with creating a cuisine of well-being, focused on a respect for pure ingredients and intense flavors - without the use of cream, butter, processed starches or processed sugars. The inspiration to explore full-flavored cooking without such indulgences came in 1994 from his son Chris who, at age five, was diagnosed with Juvenile Diabetes.

Michel Nischan debuted his revolutionary cuisine at Heartbeat Restaurant at the W Hotel in 1997, and was immediately propelled to the forefront of New York's culinary scene. Since then he has continued to raise the bar for delicious and healthful cooking and is continually lauded for his dedication to Well-Being, Organics & Sustainability, and Cultural Food Preservation. He has been nominated for a 2004 James Beard Award for his first cookbook, TASTE, Pure and Simple (Chronicle Books, 2003), a New York Times and Wall Street Journal best-seller.

As president of Sources and Resources, Michel brings all of his passion and expertise to a variety of companies and organizations in pursuit of healthful, culturally significant and socially responsible food solutions. Michel's current clients and projects include work with the W.K. Kellogg Foundation's Food and Society Conference, the Ross School, The French Culinary Institute, Song Airways where Michel is the executive consulting chef for the first all-class airline to offer organic responsible food choices and flies 30,000 people daily, and Taj Luxury Hotels Group, in India, where he is developing restaurant concepts based on well-being.

Eric Schlosser
Eric Schlosser, author of the best selling Fast Food Nation, has been investigating the fast food industry for years. In 1998, his two-part article on the subject in Rolling Stone generated more mail than any other item the magazine had run in years. In addition to writing for Rolling Stone, Schlosser has contributed to The New Yorker and has been a correspondent for the Atlantic Monthly since 1996. He won a National Magazine Award for "Reefer Madness" and "Marijuana and the Law" and has received a Sidney Hillman Foundation Award for Reporting. His work has been nominated for several other National Magazine Awards and for the Loeb Award for business journalism. In the words of Eric: "It's time to reclaim American agriculture from the fast food chains, pesticide makers, factory farms and genetic engineers. Our heritage foods are not only healthier and sustainable, but they taste a hell of a lot better. Supporting this revolution is easy: buy the right food from the right folks."

Alice Waters
Alice Waters is the owner of Chez Panisse restaurant in Berkeley, California. Over the last three decades, Chez Panisse has cultivated a network of local farmers who share the restaurant's commitment to sustainable agriculture. In 2001, Chez Panisse was named best restaurant in the United States by Gourmet Magazine. Alice Waters initiated the Edible Schoolyard project in 1995, which incorporates her ideas about food and culture into the public school curriculum. She is author of eight books, the most recent of which is Chez Panisse Fruit (HarperCollins, 2002). Alice is also the International Vice President of Slow Food International and sits on the Board of Directors of Slow Food USA.

- Pork - Beef - Heritage Turkeys 2010 -
- Lamb - Charcuterie - Rabbit - More -

Past Anouncements

WEEKLY SPECIALS - 12/19/2011
For all of those last minute gifts and meals - whether you celebrate Hanukkah, Christmas, Kwanza or just enjoy quality time with friends and family, this is the best time for sharing your favorite meal.

WEEKLY SPECIALS - 12/12/2011
Exquisite ducks and geese from White Oak Pastures and our Heritage Smorgasbord. Need some more inspiration for your holiday meals? Take a look at our selection of Heritage holiday favorites!

WEEKLY SPECIALS - 12/04/2011
When it comes to the holiday season, the more food the better! It’s the season for feasting and gifting. Check out our Heritage holiday offerings for the meat lover in your life!

WEEKLY SPECIALS - 11/28/2011
We want to send a big thank you to everyone who participated in our 2011 Thanksgiving Heritage Turkey project - in total, we moved more than 6,000 Heritage turkeys, which has made 2011 bigger and better than ever.

WEEKLY SPECIALS - 11/14/2011

Meatloaf By Mark Bittman and Turkeys Final Flight!

WEEKLY SPECIALS - 11/07/2011
With a little over two weeks before the big day, it's time to make our last call for Heritage turkeys!

WEEKLY SPECIALS - 10/31/2011
Heritage Foods Goatober and Turkvember

WEEKLY SPECIALS - 10/24/2011
Goatastic Restaurants, Heritage Turkeys and Pork Butts

WEEKLY SPECIALS - 10/17/2011
The holidays are coming! Order early to be delivered to your home or as a gift for the date of your choice!

WEEKLY SPECIALS - 10/10/2011
Our own Andrea Trabucco-Campos designed a beautiful Fall 2011 Catalog. Check out our new Gift Packages like the Do-It-Yourself Bacon Package, Meatloaf Package, and Dinners by Mario Batali and Daniel Boulud.

WEEKLY SPECIALS - 10/03/2011
It makes no sense that male diary goats are sold into the commodity market or put to death when the United States imports almost 50 percent of its annual goat supply (17,000,000 pounds so far this year). Support these 70 restaurants in the month of October and lets eat more goat!

WEEKLY SPECIALS - 09/26/2011
Fourteen family farms and 70 restaurants have committed to participation in No Goat Left Behind. Goat is the most popular protein in the world. It is a lean, nutritious source of meat and has a lower carbon footprint than beef, pork or lamb. It makes environmental and dietary sense to utilize this readily available protein source in the United States.

WEEKLY SPECIALS - 09/19/2011
We are proud to announce the first retail outlet ever opened by Heritage Foods USA. We have called it the Heritage Meat Shop and it is located at the Essex Street Market on New York City’s Lower East Side.

WEEKLY SPECIALS - 09/12/2011
Please enjoy this great video about how No Goat Left Behind came to be. It was made by Sam Edwards IV. Heritage Turkey, 1/4 Hogs and LAST WEEK FOR PAW PAWS!!

WEEKLY SPECIALS - 09/05/2011
No Goat Left Behind is a serious project intended to introduce goat as a viable meat product in the United States while at the same time aiding dairy farms that have little need for male goats.

WEEKLY SPECIALS - 08/29/2011
Paw paws, Spare Ribs, and Osso Buco.

WEEKLY SPECIALS - 08/22/2011
We're pumped for paw paws! It's that time of year again when the short season for ripe paw paws begins! On top of having one of the most endearing names in American fruit history, the paw paw has a creamy, citrusy taste.

WEEKLY SPECIALS - 08/15/2011
Are supermarket turkeys really that bad compared to heritage turkeys? They are cheaper. And they never lack in white breast meat! But before you write off the idea of spending between $6 and $8 per person on Thanksgiving’s main event consider the differences between the two as expressed by the professor himself: Frank Reese.

WEEKLY SPECIALS - 08/08/2011
We are proud to see our old chef friend Shane Coffey start a new business that helps sustain the last independents in American agriculture. His bacon is amazing and we are happy to offer you this new sweet and delicious line of products.

WEEKLY SPECIALS - 08/02/2011
Order Your Turkey Early! For the past 10 years, we have been selling out of our fantastic Heritage Breed Turkeys, produced by Frank Reese of Good Shepherd Ranch and his network of farmers in Kansas.

WEEKLY SPECIALS - 07/25/2011
Fall is coming soon and bringing Heritage Turkeys, National Goat Month and Paw-paws.

WEEKLY SPECIALS - 07/18/2011
Every time we visit California we think, “Man, we really could live here,” and our trip this past week was no different!

WEEKLY SPECIALS - 07/11/2011
Last call for Alaska Wild Salmon! Also, Summer pork and beef specials

WEEKLY SPECIALS - 07/04/2011
It has thus far been a great year for Alaska fishing. The Alaska Department of Fish and Game put the commercial catch at 3,130,000 sockeye salmon, 862,000 keta, 55,000 kings, 44,000 pinks and 3,000 cohos, for a total of 4,094,000 Alaska Wild Salmon!

WEEKLY SPECIALS - 06/27/2011
Paul Revere's midnight ride saved the colonies from certain defeat in the face of the British. He rode from village to village spreading the news of the impending invasion. Our food system is under a similar threat. Our answer to the midnight ride this week is a Salmon Social Buy!

WEEKLY SPECIALS - 06/20/2011
Today we feature an offer of Fresh Salmon that gives you money back if we reach our goal of selling more than 3000lbs of fish. As of today we are at almost 500lbs! Also A special on whole roasts of beef and 18oz ribeyes for the 4th of July.

WEEKLY SPECIALS - 06/06/2011
Today we feature a Salumi Box from Armandino Batali, an offer of Fresh Salmon that gives you money back if we reach our goal of selling more than 3000lbs of fish, and our final offer for Hearst Eighth Cattle Share.

WEEKLY SPECIALS - 06/06/2011
Thirteen ways to say, “I love you Dad.” This year give the ultimate Father’s Day gift; our Hearst 1/8 Grass-fed cattle share. Nothing says I love you like 1/8th of a cow.

WEEKLY SPECIALS - 05/30/2011
How does 187 quintillion gallons of seawater affect the taste of grassfed animals that only eat what exists within a few feet of the Pacific Coast? Is it salty, herbaceous, tangy? Order our Hearst Ranch beef package and find out for yourself! We love the cattle share because each morning a different cut can be moved from the freezer to the fridge for a meal that night.

WEEKLY SPECIALS - 05/23/2011
We are proud to announce our cattle share program on Hearst Ranch grass-fed and finished Angus cattle from the California coast is back for its 3rd year!

WEEKLY SPECIALS - 05/16/2011
Specials on live Maine Lobsters, Missouri-style traditional smoked Hams, Rabbit Brats and Ground Rabbit Sausage!

WEEKLY SPECIALS - 05/09/2011
Heritage Foods USA travels to Maine for our first ever Lobster shipment! Another first, Heritage Foods USA now offers Rabbit Brats and Ground Rabbit Sausage!

WEEKLY SPECIALS - 05/02/2011
Heritage Foods USA processes 200 heritage breed and free-ranged pigs every week. Maintaining this number each week is important both to the farmers and to the processors who rely on our purchases for their non-commodity food. As a result we are sometimes left with extra of a certain cut – for instance this week, we have extra center-cut loins. When this happens we are proud to offer these cuts to you at a discount!

WEEKLY SPECIALS - 04/25/2011
We have arrived to one of Heritage Foods USA's favorite seasons: Grilling Season! We are proud to offer you products to populate your grills and provide the very tastes that are experienced in the best restaurants in the United States!

WEEKLY SPECIALS - 04/18/2011
On this week’s Farmer’s Corner, we spotlight Larry and Madonna Sorell. Their Lazy Ranch is home to a lovely bed and breakfast and also a dozen varieties of rare breed animals.

WEEKLY SPECIALS - 04/11/2011
It is with great pride and joy that we feature for a final time in 2011 Half Lamb from our partners at Sandstone Ridge and Clover Creek farms

WEEKLY SPECIALS - 04/04/2011
Easter is traditionally celebrated with a roast leg of lamb, spring peas, or asparagus and tiny new potatoes. The lamb-at-Easter tradition came to America by way of our Italian, and Greek populations. For these Christians, lamb is symbolic of the religious aspect of the holiday, “the lamb of God”, as well as an acknowledgement of spring. In fact, using lamb in this context is a cross over from the Jewish custom of Passover which was originally celebrated with a Temple offering of lamb, subsequently roasted and eaten, but now evoked with a lamb bone, along with the salt, bitter herbs, fresh greens, and an egg.

WEEKLY SPECIALS - 03/28/2011
We are proud to feature a delicious product that we tried for the first time two weeks ago! Good Shepherd Ranch Heritage Ground Chicken Meat.

WEEKLY SPECIALS - 03/21/2011
Take a trip inside the Sugarhouse, where Sugar makers boil the Maple sap down until it's reduced to the amber hued syrup we know and love. Also, Triggerfish and Easter Specials on Lamb, Ham, and Beef Roasts.

WEEKLY SPECIALS - 03/14/2011
What's Triggerfish? Like scallops and grouper, Triggerfish is a mild succulent fish found in tropical southern waters. Fish markets up north rarely if ever carry Triggerfish, so take advantage of an unusual opportunity.

WEEKLY SPECIALS - 03/07/2011
Triggerfish are running, Maple Syrup is flowing, and we introduce a New Cut! PIEDMONTESE BEEF TENDERLOIN

WEEKLY SPECIALS - 02/28/2011
This past week, the Heritage Team drove out of Kansas City though a blizzard, into deep farm country. Our mission: visiting the farms where the livestock we sell to you every week is bred and raised in impeccable conditions by men and women whose commitment to excellence is what makes our business possible.

WEEKLY SPECIALS - 02/21/2011
Right now we have 100 Heritage Breed Rabbits available – these are the best rabbits in the United States. Rare Hare rabbits in Kansas are exceptionally tender, delicate in flavor, and succulent.

WEEKLY SPECIALS - 02/14/2011
GET out the dutch oven and prepare one of the great classic meals, choucroute!! Our cured porterhouse pork chops are absolutely da BOMB when it comes to pairing them with sauerkraut. This is a cinch to prepare, and totally appropriate for family style dining, or for a dinner party.

WEEKLY SPECIALS - 02/10/2011
Entertaining is easy with Heritage Foods USA products, because the flavor of our beef or pork really needs no additions. Order from Heritage Foods USA today and party the night away this Valentine's Day! Use our coupon for 15% off!

WEEKLY SPECIALS - 01/31/2011
Good Shepherd Ranch is known for its turkey, but it also produces genetically pure and delicious Chickens, Ducks, and African Geese which were processed last week! These birds are like the ones your Grandparents might have known and require a cooking technique that is low and slow. Cooked in this way these poultry items have an unbelievable taste you will never forget.

WEEKLY SPECIALS - 01/24/2011
Maybe the best things about winter are the yummy cold weather dishes like a simmering pot of beans or a nice thick soup. They satisfy like no other meal, while costing less than a fast food value meal. Absolutely nothing makes those one-pot dishes taste better than our meaty Smoked Pork Shanks.

WEEKLY SPECIALS - 01/17/2011
January is a time for health and moderation, after a caloric filled holiday season! Please enjoy our weekly special on American Tuna, some of the best tuna the oceans have to offer. American tuna is low in mercury and line-caught.

WEEKLY SPECIALS - 01/10/2011
We want to bring attention to three recently published books that prominently feature Heritage Foods USA and its network! We hope you go out and buy these books! We are happy to see so many books come out about the new revolution in sustainable meats!

WEEKLY SPECIALS - 01/04/2011
Heritage Foods USA now enters 2011 with a new Manifesto! We will continue to build on our milestone triumphs in reviving heritage breeds, increasing awareness of the food supply in the consumer mainstream, and offering farmers a chance to work their farms in a way that best serves the land, the animals, the consumer, and themselves. In addition, we are adding some radical new projects that will continue to change our food landscape for the better.

WEEKLY SPECIALS - 12/27/2010
We are delighted to be able to offer Muscovy Ducks from Good Shepherd Ranch, the great team that grows our Turkeys. Since we are still in the thick of the holiday season, why not try something a little different? These ducks are a special treat, lean but tender, and loaded with flavor.

WEEKLY SPECIALS - 12/20/2010
Christmas is almost here, so remember to place your order today or tomorrow! Stay tuned next week for a chance to purchase Fresh Muscovy ducks for a New Year’s Eve dinner you will never forget!

WEEKLY SPECIALS - 12/13/2010
We have some awesome saving opportunities to stock up for the holidays. Don’t forget about our fantastic Gift Packages for friends, colleagues, and family!

WEEKLY SPECIALS - 12/06/2010
As the weather cools down, who doesn't think longingly of a delicious pot of braised Short Ribs, or a hearty beef Brisket. If time is in short supply, (as it so often is at this time of the year), maybe it's the moment to get out the stove-top grill, or a cast iron skillet, and fire up a few steaks!

WEEKLY SPECIALS - 11/29/2010
On behalf of the Heritage Foods world, we hope everyone had a great Thanksgiving. Thank you to all who purchased a sustainably raised centerpiece for the holiday.

WEEKLY SPECIALS - 11/15/2010
The moment has come, and the birds will soon be winging their way around the country, arriving in time for your Thanksgiving feast. We are also featuring wild rice, which makes a great side dish to any meal.

WEEKLY SPECIALS - 11/08/2010
If you are getting nervous about cooking your Thanksgiving meal in the presence of in-laws and visitors who might question if they could have done better, do a test run with one of our frozen birds from last year!! We still have a few left!

WEEKLY SPECIALS - 11/01/2010
Heritage Foods USA is proud to offer wild caught salmon from The Iliamna Fish Company in Alaska.

WEEKLY SPECIALS - 10/25/2010
Please enjoy this preview of our 2010 Holiday Gift Catalog, coming soon to your mailbox.

WEEKLY SPECIALS - 10/18/2010
This week Heritage Foods USA is thrilled to announce the debut of the Red Wattle Surry-ano Ham

WEEKLY SPECIALS - 10/11/2010
Today is the culmination of much anticipation. After months of thoughtful labor, we can finally premier our new line of scrumptious and savory gift packages!

WEEKLY SPECIALS - 10/04/2010
Today we have much news to announce.

WEEKLY SPECIALS - 09/27/2010
We intend to make your Gift Giving the easiest process ever, with a fantastic line up of great packages designed to appeal to everyone on your list! Stay tuned for our website Gift Page including delectable options such as Barbecue Party Packs, Holiday Entertaining Solutions, Steak Lovers Delight and scores of other ideas that take the stress out of giving gifts.

WEEKLY SPECIALS - 09/20/2010
Specials on Piedmontese Ribeye, Pork Ribs and Turkeys.

WEEKLY SPECIALS - 09/13/2010
Twig Farm, a prominent cheese farm in Vermont, is running a special promotion on Half-Goat meat packages. Michael Lee and Emily Sunderman are best known for their washed rind Twig Wheel goat milk cheese, but today they are offering us a limited amount of flavorful goat meat.

WEEKLY SPECIALS - 09/06/2010
Last chance for Pawpaws this year. Help us resist farm raised or genetically modified Salmon by supporting healthy wild salmon runs in the great state of Alaska. Our salmon are being fished as we write this email. Stay tuned in the next week or two for details on how to purchase.

WEEKLY SPECIALS - 08/30/2010
If you like sweet, creamy, delicious and unusual fruits, try our pawpaws. The Paw paw is native to the USA and was a favorite among Native Americans and the first settlers in the US. Grown from Southern Michigan to Georgia and from Kansas to the Atlantic coast, the paw paw is one of the most nutritious of our fruits, exceeding pears, apples and grapes in vitamins, and amino acids.

WEEKLY SPECIALS - 08/23/2010
Ben Franklin was such a fan of the turkey, he wanted it to be our national bird. But its sure that when he thought of this animal that he wasn't thinking of the Broad Breasted White, the behemoth, tasteless bird that is commonly sold today.

WEEKLY SPECIALS - 08/16/2010
Enjoy one final week (discounts expire Friday) of 20% discounts. Of course, Heritage turkeys from Leaping Waters Farm and Good Shepherd Ranch will be available through mid November.

WEEKLY SPECIALS - 08/09/2010
As we believe that best way to support a family farmer is to buy from him, today we present a festival of discounts, a party for your fridge and mouth.

HERITAGE TURKEYS FOR 2010
Over the past decade, Heritage Foods USA has been a leader in the food revolution in the United States. Selling Heritage Breed Turkeys is just one aspect of our work in supporting American agriculture in the form of traditional family farms, and careful stewardship of our national resources. Nothing exemplifies the spirit of our commitment more than our Heritage birds for Thanksgiving.

WEEKLY SPECIALS - 07/26/2010
Its summertime, and the cooking is easy. To make it easier, Heritage Foods USA is offering a magnificent Duroc pork Frenched Five Rib Rack, slabs of Duroc pork Spareribs, and Fantasia Nectarines.

WEEKLY SPECIALS - 07/19/2010
This week at Heritage Foods USA, we are proud to present a selection of exceptional Fresh White Oak Pastures Beef steaks for your grilling pleasure. Order today and receive this week!

WEEKLY SPECIALS - 07/12/2010
Summer is the season for grilling and here at Heritage Foods USA we are delighted to announce the arrival of some incredible deals on Fresh Heritage Ribs and Ribeyes!

WEEKLY SPECIALS - 07/06/2010
We have never liked that American food traditions are considered by some to be not as good as European traditions. That is why we are so excited about our American style cured ham that is equal in flavor to any produced in Europe. This is a staff favorite if ever there was one!

WEEKLY SPECIALS - 06/28/2010
Featured in this email is the first of 2009 Vintage Heritage Cured Hams, Meatball Packages and Fresh Rabbits!

WEEKLY SPECIALS - 06/21/2010
This is the final week to participate in our project to prove that there is a market for grass-fed beef! These cows are grass-fed, raised in the way nature intended, the way cows were built to eat, without the intervention of man who adds corn to the diet for faster growing carcasses and profit.

WEEKLY SPECIALS - 06/14/2010
We hope you enjoy reading an eloquent letter from our close friend Brian Kenny that explains exactly why our goal of selling 50 head of grassfed cattle is an important one. Grassfed is how cows were meant to eat and it is healthier for you!

WEEKLY SPECIALS - 06/07/2010
$48 Osso Bucco, $6 Pork Chops and our annual experiment to see if Heritage Foods and its network can move 50 head of grass-fed and finished beef between now and July 4th!

WEEKLY SPECIALS - 06/01/2010
Over Memorial Weekend we met Bob Smith who operates the oldest Grist Mill in the country. Located in Rhode Island, the Carpenter Mill has been operating continuously since 1703 and uses heirloom White Flint Corn to produce the best Jonny Cakes Meal ever.

WEEKLY SPECIALS - 05/24/2010
Today we are proud to introduce you to Leaping Waters Farm, owned and operated by the Bradford Family of southwest Virginia. In the coming months and years you will taste some of the rarest delicacies in the world including Ancient White Park cattle, Large Black pigs and Chocolate Heritage turkeys.

WEEKLY SPECIALS - 05/17/2010
It is with great pleasure that we announce our traditional offerings have returned with a new year, including HEIRLOOM FRUIT from our friends at Frog Hollow Farm, located alongside the Sacramento River Delta, one of the best fruit farms in the country.

WEEKLY SPECIALS - 05/10/2010
We believe that the best way to help a family farmer is to buy from him. We also believe in Founder of Slow Food Carlo Petrini's words, "Taste, like identity, has meaning only when there is difference." Try some recipes to unite these two ideas!

WEEKLY SPECIALS - 05/03/2010
True Heritage Chickens are more delicious than their commodity counterparts and now, thanks to our two distribution centers, they are much less expensive than they used to be!

WEEKLY SPECIALS - 04/26/2010
Today we feature four recipes from four of our most respected chefs in Berkeley, New York and Sante Fe. All call for a 4lb Heritage Foods Half Boston Butt. We are also featuring delicious artisan cheese made in the USA.

WEEKLY SPECIALS - 04/19/2010
Half Boston-Butts, four seasonal selections of artisan cheese, slices of prosciutto-style ham – what could be better for Mother's Day or any day for that matter

WEEKLY SPECIALS - West Coast 04/12/2010
WEEKLY SPECIALS - East Coast 04/12/2010
Iroquois White Corn is available again for the first time in five years.

WEEKLY SPECIALS - West Coast 04/05/2010
WEEKLY SPECIALS - East Coast 04/05/2010
Abraham Lincoln supports small farms and east coast specials.

WEEKLY SPECIALS - 03/29/2010
Easter specials on Half Lambs with recipes from some great American chefs.

WEEKLY SPECIALS - 03/22/2010
Easter specials on Lamb, Heritage Hams, Heritage Turkeys and Piedmontese Beef.

WEEKLY SPECIALS - 03/15/2010
THE IDES OF MARCH ARE HERE!

WEEKLY SPECIALS - 03/08/2010
This week's email features Tuna from six hook-and-line fishing families at American Tuna. Fishing with hook-and-line is the only way to ensure both the best taste and the humane treatment of fish.

WEEKLY SPECIALS - 03/01/2010
The porterhouse pork chop consists of a portion of the tenderloin, the tenderest part of the pig, and the eye of the loin, just like a beef porterhouse steak. The Recession Special is a great value on what is normally the most expensive part of the pig.

WEEKLY SPECIALS - 02/22/2010
We are excited to announce our annual RECESSION SPECIAL: the $6 Heritage chop!

WEEKLY SPECIALS - 02/15/2010
Ancient White Park Beef, Red Wattle Pork and other beef specials.

WEEKLY SPECIALS - 02/08/2010
To honor our friends at O. Ottomanelli & Sons: a romantic pair of pork tenderloins for Valentine's Day and, in homage to the movement to use lesser cuts, Dandy Doodles, a rural Southern specialty that uses the lowest cut of them all.

WEEKLY SPECIALS - 02/01/2010
Superbowl Sunday Specials Batali Style!

WEEKLY SPECIALS - 01/25/2010
The Colts and the Saints have made the Superbowl!! Be the star of your local tailgate spot with our specials on pork and lamb!

WEEKLY SPECIALS - 01/18/2010
Please enjoy reading Address to a Haggis by Robert Burns, Scotland's favorite son, as well as its translation. Also, please enjoy $25 off Heritage Turkeys!

WEEKLY SPECIALS - 01/11/2010
Haggis is the Scottish national dish. Scottish native Ian McAndrew makes this Haggis at his market in Brick, New Jersey.

WEEKLY SPECIALS - 01/04/2010
To begin this new decade we are proud to announce another project to help spread the gospel about artisan products and foods. If our revolution is to succeed it must embrace not just foodies but also carpenters, truckers, metal workers, real estate agents, architects, distributors and a host of others who can accelerate change for independent non-commodity businesses. The Heritage Radio Network now boasts about 20 shows, each more fun to listen to than the next and each in its own way promoting a better, cleaner way of living!

WEEKLY SPECIALS - 12/28/2009
Happy New Year from Heritage Foods USA and the Farms and Farm Networks of Heritage Foods USA.

WEEKLY SPECIALS - 12/19/2009
Last Minute Holiday Specials on Hams, Ducks, Turkeys, and Beef.

WEEKLY SPECIALS - 12/14/2009
It is an honor to feature Hearst Ranch Beef. In addition, we feature the BEST DUCKS AND GEESE that money can buy.

WEEKLY SPECIALS - 12/07/2009
Today we feature rare breed lamb – the best in the country – and hams for the holidays, just heat and eat.

WEEKLY SPECIALS - 12/01/2009
As always the pork business and lamb business continue day in and day out and we would like to feature one item from each animal: The Quarter Hog and Half Rare Breed Lamb.

WEEKLY SPECIALS - 11/23/2009
More than 3000 turkeys have been sent! Happy Thanksgiving! Thank you for your support!

WEEKLY SPECIALS - 11/16/2009
Turkey delivery information and a look at our delicious hams and cured products.

WEEKLY SPECIALS - 11/09/2009
We have added two larger turkey weight options as heritage turkeys tend to be large or small and not so much medium in weight.

WEEKLY SPECIALS - 11/02/2009
At Emory University's Heritage Harvest Feast, Turkeys Would Give Thanks, If They Could.

WEEKLY SPECIALS - 10/26/2009
GOOD SHEPHERD RANCH HERITAGE TURKEYS THANKSGIVING 2009

WEEKLY SPECIALS - 10/19/2009
The best of last week plus specials on Piedmontese steaks.

WEEKLY SPECIALS - 10/12/2009
Today we feature 4 items including 3 that are only available once a year: Guanciale, Belgian blue beef, Heritage turkeys, and Tamworth 10-rib racks.

WEEKLY SPECIALS - 10/05/2009
The best value for buying Heritage pork and beef are with our Packages. When ordering, you can select a future delivery date (any Tuesday through Friday) if you know in advance that you are having a party or special dinner. By ordering in advance, you are able to select a breed: Duroc, Red Wattle, Berkshire or Tamworth for pork and Piedmontese, White Oak or Hearst for beef.

WEEKLY SPECIALS - 09/28/2009
Some of the favorite customer comments we have received over the years regarding the turkeys of Good Shepherd Ranch.

WEEKLY SPECIALS - 09/20/2009
For the first time in 5 years Heritage Foods USA has published a Mail Order catalog! Get a sneak preview.

WEEKLY SPECIALS - 09/14/2009
Our steaks are the best cuts from arguably the best breed of cow in the world: the Piedmontese breed, raised in Montana by family farmers and originally from the foothills in Northwestern Italy from as far back as 25,000 years ago.

WEEKLY SPECIALS - 09/07/2009
It is with the greatest joy that we announce the arrival of the short growing season of North America's largest edible fruit. Paw-paws are a wild banana-like fruit that many refer to as a custard apple. It is creamy and citrusy at once.

WEEKLY SPECIALS - 08/31/2009
We are proud to announce the arrival of our first gadget: the Heritage Foods USA meat thermometer!! We also feature three new WHITE OAK BEEF PACKAGES.

WEEKLY SPECIALS - 08/24/2009
It's time for another gem from the ever-popular and delicious Piedmontese cattle. This week, we are excited to bring you, for the first time ever, bone-in short ribs!

WEEKLY SPECIALS - 08/17/2009
It is that time of year again: Heritage Turkeys are for sale! There are fewer birds than there have been for many years so we recommend reserving your bird early.

WEEKLY SPECIALS - 08/03/2009
About our Surryano Ham, Harold McGee wrote in a New York Times article, "These hams are so flavorful that an ounce will give you 10 mouth-filling bites…They're worth every milligram and dime." Just imagine what you can do with a boneless whole or half ham!

WEEKLY SPECIALS - 07/27/2009
We follow up last week's email with another week of tongue-n-cheeky goodness, but this time from the PIG! Also, a special on our Fantasma Sausage Sampler.

WEEKLY SPECIALS - 07/20/2009
From our popular Piedmontese breed, two cuts are among the most flavorful and intense of the whole animal. Grassy, robust, and hearty, tongues and cheeks are delicious and versatile.

WEEKLY SPECIALS - 07/13/2009
Heritage Foods is excited to sell bison again which around 1900 only numbered one herd!

WEEKLY SPECIALS - 07/06/2009
After almost five years of discussion and planning, Good Shepherd Ranch Heritage Chickens are finally ready. As with Heritage Turkeys, we must eat these Chickens to save them. There is no better way to react to the injustices of factory farming than to inject cash into the farms that raise animals and food correctly.

WEEKLY SPECIALS - 06/29/2009
Please consider tasting and supporting two new cheese producers as well as our Heritage Chicken farmers from the Good Shepherd Ranch! Yes, its true, chickens are finally back, this time for good!

WEEKLY SPECIALS - 06/22/2009
Cured, smoked, and then aged for between 14 and 18 months, the Surryano ham packs a rich pork flavor with a sweetness that is slightly offset by the ham's smokiness. Also, This Week on Heritage Radio.

WEEKLY SPECIALS - 06/15/2009
Announcing This Year's Batch of Surry-ano Ham from Sam Edwards! Also, This Week on Heritage Radio.

WEEKLY SPECIALS - 06/08/2009
Celebrate Fathers Day with savings on our selection of FRESH Pork Packages and an update on the Heritage Radio Network.

WEEKLY SPECIALS - 06/01/2009
Enjoy savings on our selection of FRESH Pork Packages including pieces from all parts of the pig!

WEEKLY SPECIALS - 05/25/2009
Heritage Rabbits, Pork Boston Butt, and our friend Peter Kaminsky's new book, Seven Fires: Grilling the Argentine Way.

WEEKLY SPECIALS - 05/18/2009
Enjoy all four months of our organic Summer Fruit Sampler, including: Bing Cherries, Nectarines, California Red Peaches, and Warren Pears.

WEEKLY SPECIALS - 05/11/2009
A letter from Hearst Ranch's Brian Kenny that eloquently explains exactly why our first cattle share project is an important one.

WEEKLY SPECIALS - 05/04/2009
The scoop on our first cattle share program and Mother's Day last chance.

WEEKLY SPECIALS - 04/28/2009
This Mother's Day give the gift of a Heritage Breakfast in Bed! Also, learn about our first cattle share program.

WEEKLY SPECIALS - 04/20/2009
This week, we are lucky enough to bring back the delicious wild sockeye salmon in its frozen form from our friend and fisherman, Christopher Nicholson, and the Iliamna Fish Company.

WEEKLY SPECIALS - 04/13/2009
We are excited to launch our Artisanal Dairy Program with the cheeses of Bronson Hill Cheesery.

WEEKLY SPECIALS - 04/05/2009
FRESH Easter Lamb! FRESH Turkey and cured Pork specials. Special on Boer Goat..

WEEKLY SPECIALS - 03/30/2009
FRESH Easter Lamb! FRESH Turkey and cured Pork specials. Special on Boer Goat.

WEEKLY SPECIALS - 03/24/2009
FRESH Easter Lamb! FRESH Turkey and Pork specials also.

WEEKLY SPECIALS - 03/16/2009
Because value is of particular value during these trying times, we are happy to reintroduce the quartered RED WATTLE pig at the original cost from 2004: $250. That comes to $7 per pound or about $4 per portion!

WEEKLY SPECIALS - 03/09/2009
For the first time ever, Heritage Foods introduces three wine offerings each of which consists of 100% heirloom Erbaluce varietal.

WEEKLY SPECIALS - 03/02/2009
Please enjoy our recipe from one of our newest supporters, PJ Clarke's of New York City, who can tell you how to turn our Brisket into delicious corned beef.

WEEKLY SPECIALS - 02/23/2009
Cranberry-fed Pork.

WEEKLY SPECIALS - 02/16/2009
Please help us welcome a delicious and special new beef from our friends at White Oak Pastures in SW Georgia.

WEEKLY SPECIALS - 02/09/2009
A NEW fresh cut pack of plum fed Duroc-pork for your romantic Valentine's Day Dinner!

WEEKLY SPECIALS - 02/02/2009
Plum-fed Pork for Valentines Day.

WEEKLY SPECIALS - 01/26/2009
Recession Special on sliced maple sugar cured bacon.

WEEKLY SPECIALS - 01/19/2009
Recession Special on American Tuna. Superbowl specials on spare ribs and skirt steak.

WEEKLY SPECIALS - 01/12/2009
Recession Special on Frozen Turkey Breasts .

WEEKLY SPECIALS - 01/05/2009
Recession Special on Porterhouse Pork Chops.

WEEKLY SPECIALS - 12/20/2008
The Aylesbury duck, the African Brown goose, and Northeast Collection Gift Baskets.

WEEKLY SPECIALS - 12/15/2008
We are thrilled to offer fresh pearl guinea fowl from Carey Farms in Lindsborg, Kansas, part of the Good Shepherd Ranch farming group.

WEEKLY SPECIALS - 12/08/2008
The Aylesbury duck, the African Brown goose, and Northeast Collection Gift Baskets.

WEEKLY SPECIALS - 12/01/2008
Newman Berkshire Certified Humane Heritage Pork Loin Package and Tohono O'odham Desert Foods Sampler.

WEEKLY SPECIALS - 11/27/2008
Thanksgiving tips - how to prepare and cook a Heritage Turkey.

WEEKLY SPECIALS - 11/18/2008
An array of special winter offerings from our Montana raised Piedmontese, Hearst Ranch, Tallgrass and Highland cattle.

WEEKLY SPECIALS - 11/11/2008
The Animal Welfare Institute is sponsoring a Thanksgiving meal in partnership with the Food Bank For New York City's Community Kitchen of West Harlem.

WEEKLY SPECIALS - 11/04/2008
To celebrate the future and 2009 in particular we would like to introduce the first Heritage Foods USA calendar.

WEEKLY SPECIALS - 10/27/2008
Just in case you forgot how good true heritage turkeys are, here is a list of our favorite comments we have received over the past years.

WEEKLY SPECIALS - 10/20/2008
We are thrilled to offer for the first time pearl guinea fowl, also known as pintade, faraona, African pheasant or guinea hen.

WEEKLY SPECIALS - 10/14/2008
Quality takes time. Muscovy ducks and Heritage turkeys.

WEEKLY SPECIALS - 10/06/2008
Muscovy ducks from Frank Reese at Good Shepherd Turkey Ranch in Lindsborg, Kansas.

WEEKLY SPECIALS - 9/30/2008
Why Heritage Turkeys are a better choice than Factory Turkeys

WEEKLY SPECIALS - 9/23/2008
Everything you ever wanted to know about the Pawpaw.

WEEKLY SPECIALS - 9/15/2008
Pawpaws are the largest native North American fruit and only grow in the Atlantic States region in the month of September.

WEEKLY SPECIALS - 9/3/2008
A report on Slow Food Nation were about 60,000 people tasted some of the best food the country has to offer.

WEEKLY SPECIALS - 8/26/2008
Introducing Route 11 Potato Chips!

WEEKLY SPECIALS - 8/19/2008
Heritage Turkeys and a new Heritage Rabbit breed. Become a volunteer for Slow Food Nation – San Francisco

WEEKLY SPECIALS - 8/11/2008
Newman University, "Farmer's Art | Heritage pork: Not so lean cuisine" and Heritage Turkeys.

WEEKLY SPECIALS - 8/3/2008
Heritage Turkeys 2008.
Early Bird Special!
$10 off all orders placed by Labor Day.

WEEKLY SPECIALS - 7/27/2008Heritage Foods might have made its name celebrating this country's great proteins but we are also proud of our foods with no meat in them!

WEEKLY SPECIALS - 7/22/2008 Cranberry-fed Duroc Pork and the Porterhouse Pork Chop Breed Variety Pack.

WEEKLY SPECIALS - 7/15/2008
News from the shores of Bristol Bay and the Iliamna Fish Co., Salmon Recipes, Up and Coming Heritage Foods News and La Vacanza del Gusto

WEEKLY SPECIALS - 7/08/2008
Wild Alaskan Sockeye Salmon and Plum-fed Duroc Pork.

WEEKLY SPECIALS - 7/01/2008
Edwards Heritage BerkBacon, Support farmers in the Mississippi Valley from Wisconsin to Missouri, Nebraska to Indiana and more pictures from Newman University and a recent article from Arkansas!

WEEKLY SPECIALS - 6/23/2008
Two rare-breeds of fresh heritage rabbit, Esposito's of NYC Italian sausage sampler, Salumi charcuterie from the Batali family, Agri-tourism in the USA, and the Tohono O'odham community's 3000-mile walk home.

News from Washington D.C.
This week Heritage Foods USA will be providing the following items to the inaugural dinners in Washington D.C. We are proud to announce that these items are for sale through the Heritage Foods USA mail order and wholesale division.

Ancient White Park ground beef from Leaping Waters Farm in Shawsville,
Virginia and Six Spotted Berkshire baby back ribs from Newman Farm in
Myrtle, Missouri for the Dressing Room's Chef Michel Nichan dinner.

Piedmontese short ribs from Montana Ranch in Billings, Montana, Angus
sirloin steak from Hearst Ranch in San Simeon, California and Ancient White
Park sirloin steak from Leaping Waters Farm in Shawsville, Virginia for
Tabla's Chef Floyd Cardoz dinner.

Tamworth pig leaf lard and Berkshire Heritage "Surryano" ham from Sam
Edwards' Virginia Traditions in Surry, Virginia for Watershed's Chef Scott
Peacock dinner.

Berkshire Heritage "Surryano" ham from Sam Edwards' Virginia Traditions in
Surry, Virginia for Chez Panisse's Chef Alice Waters dinner.

40 DAYS AND 40 NIGHTS
Tales from the Trip

In Memory of Brian Anselmo
It is with great sadness that we announce the passing of Brian Anselmo, a board member and farmer for Good Shepherd Turkey Ranch.

Momoufuku Charcuterie Tasting
Join Sam Edwards, Momofuku Ssäm Bar and Heritage Foods USA for a delicious Heritage charcuterie tasting featuring locally cured meats.

"I wouldn't buy these meats unless they were the very best...and that they are."

Chef Zak Pellaccio, Fatty Crab

"Since 2004, we have proudly sold Heritage Foods pork and we will continue to sell it for the next 50 years"

O. Ottomanelli & Sons

"For 7 years, Heritage has been our supplier of memorable and delicious pork, and boy, do we love pork!"

Chef Mario Batali

Tune into our over 30 shows
Heritage Radio Network
by visiting us at HeritageRadioNetwork.com

phone# 718 - 389 - 0985

BOX 198 402 Graham Ave. Brooklyn, NY 11211