HERITAGE FOODS USA
We believe the best way to help a family farmer is to buy from him.
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Heritage Foods USA was founded in 2001 as the marketing arm of Slow Food USA’s Ark project. The first Ark products to be sold were Heritage turkeys raised by the foremost breeder of Heritage poultry in the nation: Frank Reese. Many breeds of Heritage turkeys (Bourbon Red, Narragansett, Jersey Buff) are on the endangered species list for farm animals. They are endangered because they are not the breed of choice for corporations who desire fast growing inbreds with abnormal amounts of white breast meat. The only way to save the true American turkey, the one eaten in this country in the 19th century, is to raise them as food. That is what the partnership between Frank and Slow Food USA accomplished and on Thanksgiving 2002, about 800 Heritage turkeys were sold to Slow Food members around the country. Today hundreds of farmers raise Heritage turkeys including Frank Reese and his team at Good Shepherd Poultry Ranch who will raise about 10,000 this year. As a result, numerous breeds have been removed from the critically endangered species list.
After two years of growing the Heritage Turkey project, Heritage Foods USA became an independent company that sold other endangered animals like Red Wattle pigs and Katahdin lamb. At first these breeds were sold to home chefs with the help of our friends at Fed Ex. Thanks to a 2005 trip to Kansas with New York chefs Mark Ladner, Jason Denton and Zach Allen a wholesale division of Heritage Foods USA was launched. All animals come from Heritage genetics, are anti-biotic free and raised on pasture.
Today Heritage Foods USA purchases 200 Heritage pigs a week, each and every week, from a network of about 25 independent farms. These pigs are processed and cut into parts under the watchful eye and skilled hands of our partners at Paradise Locker Meats in Trimble, Missouri. Breeds like Tamworth, Gloucestershire Old Spot, Large Black, Berkshire, Duroc, and Red Wattle are delivered on Mondays and Tuesdays as the Heritage Foods USA office take orders from a network of more than 250 restaurants around the country. For a full list of these restaurants click here. Together the wholesale and mail order division of Heritage Foods USA move over 50,000lbs of Heritage, pasture-raised, anti-biotic free meat a week.
In addition to pork, Heritage Foods USA processes about 7,500 Heritage turkeys each November as well as small amounts of other foods like Heritage lamb, beef and chicken. In 2011 a new project was launched: No Goat Left Behind. No Goat is an annual project each October (or Goatober as we like to call it) that sources unwanted male dairy goats from farms in the Northeast and sells them to restaurant and home chefs.
In 2009 Heritage Foods USA created HeritageRadioNetwork.org (HRN) in honor of Carlo Petrini’s Radio Bra Onde Rosse, the second independent radio station in Italy, which broadcast good, clean and fair content in 1974 and 1975. Today HRN features more than 30 weekly shows about such topics as food technology, beer, cheese, food history and politics, and cocktails. In May 2012 more than 1 million people clicked onto HRN to learn about artisan and handcrafted foods.
In 2011, the Heritage Meat Shop (HMS) opened in New York’s historic Essex Street Market on the corner of Essex and Delancey Street. HMS is the first all Heritage breed meat shop in the United States and features fresh meats and charcuterie from this country’s best curemasters like Sam Edwards, Armandino Batali and Allan Benton. An in-house cured meats line and sandwiches are other reasons to stop by and try some delicious foods.
The best way to follow Heritage news is through our weekly emails. To sign up, click here. You can also follow us on Facebook and Twitter. You can also call us at 718-389-0985 or email us at info@HeritageFoodsUSA.com.
If you have questions, comments, suggestions, or if you would like to receive more information about ordering one of our products, please feel free to contact us. If you are a farmer who would like help on marketing your foods, please contact us!
Heritage Foods USA
Box 198 --- 402 Graham Ave.
Brooklyn, NY 11211
Patrick Martins: Patrick@heritagefoodsusa.com
Serena di Liberto: Serena@HeritageFoodsUSA.com
Erin Fairbanks: Erin@HeritageFoodsUSA.com
Catherine Greeley: Catherine@HeritageFoodsUSA.com
Alexes McLaughlin: Alexes@HeritageFoodsUSA.com
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HERITAGE FOODS USA STAFF
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 a founder of Slow Food USA, Heritage Foods USA, Heritage Radio Network and 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.
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.
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.
Jack Inslee is the Executive Producer of Heritage Radio Network. He is a graduate of New York University's Music Technology program and has worked in sound and recording since he was 12 years old. After meeting Patrick Martins in 2009, his diet and appreciation for good food has improved drastically. In his spare time, Jack runs the DJ collective "Full Service". He is also a die-hard Knicks fan.
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MISSION AND GUIDING VALUES
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.
- 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
- 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.
- 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
- We will make previously inaccessible foods available to all
- We will work with farmers to bring their foods to market
- 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.
- 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.
- 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
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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. Please visit their site for more information on their rigorous protocols: www.certifiedhumane.com.
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.
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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 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
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
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
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, 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 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.
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