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If you have questions, comments, suggestions, or if you would like to receive more information about ordering one of our products, contact our Customer Service Team and we'll send you a brochure. If you are a farmer who would like help marketing your foods, call us!

Heritage Foods USA
790 Washington Ave. PMB 303
Brooklyn, NY 11238
Tel | 718-389-0985
Fax | 718-389-0547

Email |

Meet The Team

Patrick Martins, Founder & President


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 Radio Network and the creator of the New York City Trivia Game. He sits on the Board of Directors for the Heritage Radio Network and the Museum of Food and Drink (MOFAD). He is the author of the Carnivore's Manifesto published by Little, Brown. His company Heritage Foods USA is the largest distributor of rare and heritage breed meats in the USA.

Heritage Foods USA, based in Brooklyn, NY, is a farm-to-table online butcher dedicated to supporting a network of family farmers raising livestock with old school genetics who cannot rely on the commodity market for sales because the animals take too long to grow. Turkeys, pigs, lamb, goats, chickens, ducks and geese are purchased nose-to-tail and sold online in parts to amazing customers in all 50 states as well as to 130 of America’s best restaurants. Heritage genetics are famous globally for their gastronomic attributes and are raised on pasture with no antibiotics.

Serena Di Liberto, Director of Accounting


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.

Todd Wickstrom, Co-Founder


Todd is a Co-Founder of Heritage Foods USA. He has worked for several of the most respected Specialty Food companies in America, including his role as the Managing Partner of Zingerman’s Deli, named the Coolest Small Company in America, by INC Magazine, and as the Chief Operating Officer of Rishi Tea. He is deeply committed to supporting independent farmers, the hardest workers on the planet, who have dedicated their lives to raising rare and endangered, heritage breeds of animals.

Catherine Greeley, Director of Mail Order


Catherine was born and raised outside of Boston, Massachusetts. She attended Culinary School at Johnson & Wales University and later graduated with her Bachelor's degree from Cornell University. Catherine manages the Mail Order department at Heritage Foods USA.

Alexes McLaughlin, Director of Marketing


Alexes joined the team in November of 2013. She found the farms and mission hard to resist and decided to dedicate her time helping Heritage grow its infrastructure and media presence.

In addition to design, photography, and media outreach Alexes hosts The Main Course on Heritage Radio Network every Sunday at NOON.

Erin Fairbanks, Assistant Director of Sales


In 2005, Erin moved to New York City and walked into the kitchen of Savoy offering to peel carrots. From Savoy she moved on to Gramercy Tavern, before heading north to spend a year at Flying Pigs Farm where she directed “Farm Camp at Flying Pigs Farm.” She completed her graduate degree in Urban Policy Analysis at Milano The New School in 2012. Erin is the founder of Heritage Foods USA's No Goat Left Behind project and is the Executive Director of the heritage Radio Network.

Laura del Campo, Director of Client Relations


Laura del Campo runs Heritage Foods USA’s test kitchen, where heritage breed meats are assessed for flavor and quality before being made available to customers nationwide. Laura began urban farming in 2005 while at the University of Victoria. In 2010 she returned to her family’s farm and turned horse pasture into gardens. Stonybrook Meadows Farm is now home to heritage breed hogs, laying hens, and herbal tea. At the same time she earned her stripes working the line at Elements, Princeton. Laura has eaten extensively in over 15 countries and is a passionate advocate of the language and culture of food. She holds international sustainability, food policy and permaculture credentials, and an MBA in from St. Joseph’s University.