HERITAGE FOODS USA IN THE PRESS
AM NY | Why chicken doesn’t taste like chicken anymore | April 2015
Edible Brooklyn | The Revolution Will Not Be Televised—But at Heritage Radio Network, It’s on the Air | April 2015
Newport This Week | Noted Carnivore Martins to Air Beefs at Lecture | April 2015
Scott Stebner | Kansas Pig Farmers | January 2015
New York Post | More New York City mom-&-pops hitting goals: study | March 2015
AM NY | Heritage Radio Network grows in Bushwick | November 2014
Identita Golose | The Carnivore's Manifesto | November 2014
Distinction | Edwards Ham | November 2014
Nightly Business Report | Small Business Matters | October 2014
The Huffington Post | A Guide to Buying the Best Pork Shoulder | October 2014
Edible Brooklyn | How and Why to Eat Goat in Gotham | October 2014
Edible Brooklyn | You Say October, We Say Goatober: Our Editors’ Thoughts on Why You Should Eat More Goat | October 2014
Edible Brooklyn | Alice Waters and Carlo Petrini Muse on the Past, Present and Future of Slow Food at Roberta’s | October 2014
Cook's Illustrated | Heritage Turkeys Taste Test | October 2014
Cook's Illustrated | ROAST HERITAGE TURKEY | October 2014
The Wall Street Journal | A Carnivore Without Guilt | July 2014
The Fatted Calf | Good Food Radio | July 2014
The Leonard Lopate Show | The Common Core and the Responsible Carnivore | July 2014
Food52 | Patrick Martins' Manifesto for Meat Eaters | June 2014
Rightsdesk | The Carnivore's Manifesto | June 2014
Böh-logging | Book Review: The Carnivore's Manifesto | June 2014
Kirkus | The Carnivore's Manifesto | June 2014
18 Reasons | The Carnivore's Manifesto Traveling Road Show | June 2014
Palatine Public Library | The Carnivore's Manifesto | June 2014
Hachette Book Group | The Carnivore's Manifesto | June 2014
The Carnivore's Manifesto | The Carnivore's Manifesto | June 2014
Heritage Foods USA | The Carnivore's Manifesto: Magical Meat Tour and Book Signing | June 2014
AM Northwest | "The Carnivore's Man!festo" author, Patrick Martins | June 2014
FoodHealer | Great Book: The Carnivore's Manifesto | June 2014
KPFA 94.1 | Up Frount with Guest Host Philip Maldari | June 2014
Bushwick Daily | “The Carnivore’s Manifesto” Launched Last Night at Roberta’s | June 2014
Chicagoist | Looking For Leghorn: Why Aren't Heritage Chickens On The Table? | May 2014
Food and Wine Magazine | The Elite Meats of America: A Short List | May 2014
Publisher's Weekly | The Carnivore’s Manifesto: Eating Well, Eating Responsibly, and Eating Meat | May 2014
Liberation | Heritage Radio Knows A Lot About Food | April 2014
Wine Spectator | Coming Home To Roost | March 2014
Edible Portland | We've Got Your Goat | Spring 2014
Modern Farmer | How To Find and Cook a Heritage Chicken | March 2014
Bi-Rite Market | Heritage Foods USA: Providers of Our Rare and Heritage Breed Pork | March 2014
Cured Meats | Jowicale | January 2014
Edible Brooklyn | Holiday Gifts | December 2013
New York Times | Iroquois Corn | December 2013
Gear Patrol | Mail Order Meat Guide | December 2013
Modern Midwest | Guide to Heritage Turkey | November 2013
Kansas Public Media | Meet the Saddest Man in Kansas on Thanksgiving | November 2013
Charlestonmag.com | Chef's Table: Get Your Goat | October 2013
Modern Farmer | No Goat Left Behind: Getting Americans to Eat Goat | September 2013
New York Times | Veggies Jumping into Yogurt, Anchovies from Italy and More | September 2013
In Great Taste | It's Time to Buy Your Thanksgiving Turkey | August 2013
The Gourmand & The Peasant | Hooking Up with Heritage Radio Network | July 2013
Vassar Quarterly | The Gritty Life of a Food Activist | Spring/Summer 2013
Bacon Unwrapped | Heritage Foods USA: Old Spot Bacon | May 2013
Underground Eats | Heritage Radio | April 2013
New York Times | There Will Be No Leftovers | March 2013
Kansas City Pitch | Paradise Locker Meats puts heritage pigs at the center of local butchery's future | March 2013
Empire Guides | Heritage Meat Shop | March 2013
Serious Eats | Heritage Meat Shop | January 2013
SAVEUR | Heritage Radio | December 2012
LA Weekly: Squid Ink | 100 Favorite Dishes | October 2012
Serious Eats | Eating Goats to Save Them and Treating Bones Like the Gold of an Animal | October 2012
Drovers Cattle Network | Commentary: Goat producers face a "hard truth" | October 2012
Castnetting | Happy Goat-ober! | October 2012
BlackBook | Hey Kids, It's Goatober | October 2012
smashed goods | goatober | October 2012
The Kansas City Star | Bacon heaven: Bakers, butchers make unusual creations | October 2012
Huffington Post | Eat Goats To Save Them: Help Dairy Farmers Give A Better End Life To Baby Male Goats (VIDEO) | October 2012
Diners Journal - The New York Times | Weekend Fare | October 2012
NY Social Status | Demonstration & Tasting with Gran Electrica Chef Sam Richman for Heritage Foods USA's No Goat Left Behind | October 2012
The Inquisitive Eater | Eating Goats to Save Them: Heritage Foods USA's - No Goat Left Behind Manifesto | October 2012
Dine With Pat | Got Goat? | October 2012
Food Curated | Eating Goats To Save Them | Heritage Foods USA | October 2012
Gear Patrol | Month of Beef (MoB) | Heritage Meat Shop | October 2012
Digest NY | On Your Mark... Get Set... Goat! | October 2012
Charleston City Paper | Goatober Diner at Hominy Grill | September 2012
Grub Street NY | Get Your Goat: 53 Local Restaurants Offering 'Goatober' Specials | September 2012
Eater NY | Radio Fundraiser at Roberta's | August 2012
Inside Scoop SF | Heritage Radio and its 24-hour food channel | August 2012
Zingerman's Mail Order | Red Wattle Porterhouse Pork Chops | August 2012
Sunflower Living | 'Johnny Appleseed' for the Birds and This Little Piggy Went Heritage | Summer 2012
The Joan Hamburg Show | AM WOR 107 | Interview with Patrick Martins about Bacon Subscription | August 2012
New York Times | Fresh Sockeye Salmon, Complete With a Cause | July 2012
The Edible Blog | Your Most Meaty Conversation Starter and Shopping Guide for July Fourth Cooking | July 2012
MTV Hive | Roberta's Throws a Block Party in Bushwick With Andrew WK and Heems | July 2012
New York Times — Diner's Journal | Restaurant Industry Moves Against Gas Drilling | June 2012
WNYC | Foraging for Food Trends in Brooklyn | June 2012
The Brooklyn Paper | Apocalypse wow | June 2012
Food Product Design | Freshly Carved Inspiration | May 2012
Bangstyle | Chow Down on "Snacky Tunes Volume 2 | May 2012
KQED Bay Area Bites | Should Sustainability be a factor in Restaurant Food? | May 2012
Diners Journal - The New York Times | What We're Reading | April 2012
Culture; Cool Hunting | Urban Farming Resources | April 2012
The New Yorker | Food-Geek Radio | April 2012
Bon Appetit | Does Heritage Turkey Taste Better than Conventional in a Blind Taste Test? | November 2011
KCET | Mozza Chef Chad Colby Goes Whole Hog | October 2011
Nona Brooklyn | Goatober Arrives: Heritage Foods Aims to Make Goat Part of the American Palate | October 2011
Yale Daily News | Food producers push sustainability | October 2011
Zagat blog | Get Your Goat at Back Forty | October 2011
New York Times | Heritage Meat Shop Opens at Essex Street Market | September 2011
Rodale | Heritage Turkey Guide: Cook the Tastiest Bird Ever This Thanksgiving! | September 2011
Rodale | Want Healthy, Safe Seafood? Consult the Superfish List | September 2011
New York Times Blog | Heritage Meat Comes to the Essex Street Market | September 2011
New York Magazine | Essex Street Market Keeps Keepin' On, With Butcher Shop and Tacos | September 2011
The Village Voice | Heritage Meats Is Replacing Jeffrey's Meats at the Essex Street Market | September 2011
UrbanDaddy | A Rare-Breed Butcher Shop on the LES | September 2011
The Lo-Down | Meat Shop, Tacos Come to Essex Street Market | September 2011
The Washington Post | Papaws: A fruit more forgotten than forbidden | September 2011
RealTimeFarms.com | Heritage Foods USA - Distributer | April 2011
New York Times | Mozza Review | December 2010
New York Magazine | Breeds Apart | December 2010
Yelp Review | December 2010
Bon Appetit | November 2010
Culinary Historians of New York | Heirloom Seeds and Heritage Breeds: How Our Agricultural Past Informs the Way We Eat Today | 10/19
NY Mag | Farm to Thanksgiving Table | 10/11
The Brooklyn Paper | A real 'meat' and greet at Roberta's | September 2010
Smokehouse | Heritage Party | September 2010
Foodielink | Heritage Radio Network Threw A Good One! | 9/27
NY Mag | You Can Do Anything In Bushwick | 9/26
BNYT | A Commune Grows in Brooklyn | 9/17
Grist | Patrick Martins Wants to Put Slaughterhouses Back In The City | 6/16
NYT | Meat and the Men Who Deal It | 4/18
The New York Times | In New York, Local Meat Is Easier to Find
The New York Times | Restaurant Review | Torrisi Italian Specialties
Esquire: By Killing Pigs, Patrick Martins Is Saving Them
The Tonight Show with Conan O'Brien: Chris Pratt of 'Parks & Recreation' and Conan talk Heritage
Bon Appetit: It’s October do you know where your Thanksgiving turkey is?
Daily Candy.com: Give Thanks
Town & Country: Giving Thanks, Graciously
Saveur: Rare Breed
Emory Report: A new Thanksgiving tradition
Bon Appetit: Is it Safe to Eat Medium-Rare Pork?
Associated Press: Emory U to use rare breed turkey in feast.
Decaturmetro.com: Emory To Feast on “Heritage” Turkeys
Emory Report: Emory Features Rare Bird
NBCNewYork.com: Savoy Celebrates the “Chicken”
wemakeourfuture.org: Finger Lakes Bioneers Presents the first “We Make OUR Future" event
NY Post: Upper-crust radio shows
United Hemispheres Inflight Magazine: High on the Hog
Suite101.com, "Breeding Pork for Taste | Heritage Pigs in the U.S."
Mother Nature Network: "Top 11 green food radio shows"
U.S. Food Policy: "Food and agriculture shows hit the radio waves"
T Magazine | The Moment: "The Concierge | Sustainable Dining Minus the Attitude"
The Scout Magazine: "Food on the Radio"
Food Arts, "Radio Free Brooklyn"
Serious Eats, "Is Ham the New Bacon?"
Bon Appetit, "50 Ways to Eat Green"
New York Times Magazine, "Table to Farm"
Lancaster Farming, "Farmer Meets Chef, Chef Meets Farmer…"
New York Times Diner's Journal, "Local Food, Local Broadcast"
Tasting Table New York, "Bushwick Gardens"
New York Times, "$25 and Under: Meanwhile, in the Back of the Pizzeria…"
New York Times, "Web Radio for Culinary Do-It-Yourselfers"
New York Times, "The Curious Cook: Bringing Flavor Back to the Ham"
Bon Appetit, "Heritage Pork"
The Feedbag, "The Sit Down: Patrick Martins, Heritage Foods USA"
FedEx Spotlight, "Heritage Foods USA: From the Heartland to Your Home"
New York Times, "Thanksgiving Post-Mortem"
Columbia Tribune, "SHOW-ME EATS - Small-town pork goes to the big city"
Edible Manhattan, "Protein Paradoxes"
NYT Magazine, "Food Fighters"
Sacramento Bee, "Get a taste of food history for holidays"
Ideal Bite, "Will Narragansett turkeys survive, Orwell they go extinct?"
Kansas City Star , "Farmer's Art | Heritage pork: Not so lean cuisine"
Epicurious, " turkey-cam!"
Moore Brothers Blog
Milwaukee Journal Sentinel Online, "A tender turkey is everyone's heritage "
Poultry Magazine, "A rare breed"
Cottage Living, "Talking Turkey: Heritage Breeds" Page 115
Edible Brooklyn - Fall 2007 - Advertisement
Edible East End - Fall 2007 - Advertisement
Fast Company - November 2007, Next Food, "Old Bird, New Feathers"
The New York Times - Nov. 7, 2007, "Preservation’s Progress"
Watt Poultry, "Heritage Foods USA: A Breed Apart "
Ruling the Roost, Saveur Magazine, November 2007
In Style, November 2007
Next Food, Fast Company Magazine, November 2007
Food, glorious food, becomes the bond between family and friends, the intersection between generations, the bridge between cultures in Kitchen Memories.
Martha Stewart Living on Sirius Radio “Morning Living with Lauren Pressley”
On the Trail, at last, to the Big City. The New York Times
July 26, 2006 Boar Meets Gilt, North Bay Bohemian/Metro Active, July 19, 2006
Pig Patrol, San Francisco Chronicle, July 5, 2006
Tastemaker of the Year, House and Garden, March 2006
Food Arts, March 2006
Wall Street Journal, February 2006
Good Food, KCRW, June 2006
The Coast News, August, 2006
Animal Welfare Institute Journal, Spring 2006
Pig International, April 2006
Napa Valley Register, July 4, 2006
Time Magazine, April 10, 2006
Dean and Deluca Catalog, Fall 2006
Eat Them or Lose Them, Time Magazine, June 13, 2005
One Mans Meat is Another Man's Passion, USA Today March 2005
Saveur Magazine Top 100, Prime Protector of Culinary Diversity, January 2005
Reuters, November 2005
Newsweek's Top 15 Tastemakers, September 26, 2005
New York Times Style Magazine, Holiday 2005
San Francisco Chronicle, July 2005
Country Home November 2005
Town and Country November 2005
Kansas City Star, November 30 2005
Washington Woman, March 2005
Countryside Magazine, April 2005
Natural Foods Merchandiser, November 2005
Wine Spectator, September 2005
Ready Made Magazine, November 2005
Metropolitan Home, November 2005
Kansas City Star, November 2005
Los Angeles Times, November 2005
Salt Lake Tribune, April 2005
Food and Wine, November 2005
Los Angeles Times, November 2005
Early American Life, December 2005
Meat and Seafood Merchandising, August 2005
Real Simple, November 2005
VOGUE, December 2005
Ag Innovator, May 2005
Princeton Packet, November 2005
Dean & Deluca Catalog, Spring 2005
New York Magazine, November 2005
New York Times Magazine, Pig is Big September 2005
Wine Spectator Top 100, December 2005
Op-Ed in the New York Times by Patrick Martins
The New York Times Magazine - Year in Ideas, December, 2004
Fortune Magazine - December, 2004.
Wall Street Journal, December 2004
Organic Style, September 2004
Gastronomica, Fall 2004
Babbo.com, Fall 2004
Sante, October 2004
Wine News, November 2004
Westchester Magazine, November 2004
Healing Lifestyles, December 2004
San Jose Mercury News, August 2004
www. obsessionwithfood.com, Fall 2004
Houston Chronicle, June 2004
The Topeka Capital Journal, December 2004
The Manhattan Mercury, December 2004
Chez Panisse.com, Fall 2004
Food and Wine Magazine, November 2004
Food & Wine Magazine
Bon Appetit Magazine
The East Hampton Star
The Wall Street Journal
The Associated Press
The Kansas City Star
The New York Times by Marion Burros
New York Times by Florence Fabricant
Toldedo's City Paper
The San Jose Mercury News
The Oakland Tribune
The Ann Arbor News
The Houston Chronicle
The Times Union
The Pittsburgh Post Gazette
The Valley Table
The Sustainable Table
The Los Angeles Times
The Sabet Herald
Op-Ed The New York Times by Patrick Martins
Food and Wine Magazine
USA Today (by Jim Hopkins)
Mother Jones (by Michael Pollan)
The Seattle Post Intelligencer
The Orlando Sentinel
The Chicago Tribune (by William Rice)
The Pittsburgh Post Gazette
The San Francisco Chronicle
The News Gazette
The New York Times (by Florence Fabricant)
The New Mexican
The Free Press
The Minnesota Star Tribune
The Princeton Times
The Associated Press
The Chicago Tribune (by William Mullen)
The Baltimore Sun
USA Today (by Dan Nephin)
The Asian American Statesman
US News and World Report
The Green Guide
The Detroit Free Press.
The New York Times by Marian Burros
Stories on Heritage Foods USA have appeared
Martha Stewart Television, ABC News with Peter Jennings and three
times on National Public Radio including Leonard Lopate.
back to top
Testimonials and Comments
ON HERITAGE BEEF …
I wanted to write to tell you how pleased I am with my recent Heritage
Foods purchase. I bought an 1/8 cow. So far I have tried the Filet Mignon,
Top Sirloin, London Broil, Kabob and Ground Beef. The first time I tasted the meat I kept thinking, this meat tastes so earthy. When I cook the meat, very little fat and water lose. The meat is delicious.
After my research into GMO corn, government subsidies, and by product feed I completely changed how I buy food, choosing now to support local vegetable farmers and co-ops.
Thank you for offering such an excellent choice.
All the best,
- T.A., California
ON HERITAGE PORK & CURED MEATS…
Thank You. The pig was perfect! Used La Caja China to cook it and it was spectacular. Your service is exceptional in this day and age. Shipping was great and all the people I spoke to were very nice and truly helpful. It is a pleasure to do business with professionals. -Sal, New York
I look forward to each and every offering you have. The producers with whom you work and whose products you offer have restored my faith in the availability, in the U.S., of the best food on Earth. I recommend your website all the time. Thank you!
Our guests raved about the chops and will be ordering some. They live in North Dakota and have some friends in the restaurant business, so they were very excited to share them back in N.D.
Thanks so much!
My order arrived in perfect time. Our guests enjoyed the pork loin very
much, and I have been enjoying the Braunschweiger, too. After our
fund-raiser I was off to a 6:30AM flight to San Diego and haven't had the
opportunity to thank all of you. - Joseph, Ohio
The plum-fed pork was out of this world! Truly – it was the best tasting meat I have ever had. I can’t wait to try the other breeds. We did a side-by-side taste test with store bought Berkshire ribs (good quality) and there was no comparison. The Heritage meat just fell apart in my mouth – really amazing! The texture was absolutely silken, my 21-month old, who wont eat most meat because of the way it feels in her mouth, scarfed it down. – Bronwen, Helena, MT.
The Duroc pork was fabulous. We had some grass-fed pork alongside as a taste test; the Duroc is clearly very special. It is totally unlike supermarket pork! – Laurie, Franklin, TN.
I grew up on a farm long ago, I thought I had only been dreaming that pork once tasted this good. This product is light years better than store-bought pork!!! – Roger, Hurricane, WV.
Your pork blows away grocery store conventional pork – Keith, Atlanta, GA
Everything we had was better than any pork that came before. We are spoiled now and only want to order Heritage pork; there is nothing else like it! – Lisa, Sherman Oaks, CA
Heritage meat is worlds different than grocery store meat!
- Mauri, Syracuse, NY
The meat is intense and delicious; it’s incredibly tender and moist. Best pork chops I have ever tasted!
- Mary, Saint Helena, CA
Great flavor, enough fat to give it a nice juiciness and good mouth feel. These are the best pork chops I’ve ever had!
- David, Clayton, CA
This meat is F#@$ING delicious!!!
- Nicole, Los Angeles, CA
Oh my gosh! Your pork is so good it is unbelievable!
Everybody with a tastebud knows that supermarket pork has become virtually unpalatable because of overleaness. But still, the contrast between the Red Wattle pork and supermarket pork proved to be astounding! We had a dinner party where we served Red Wattle center cut pork chops versus center cut pork chops from Wegmans, which is an upscale grocery chain. We poured Kikkoman Light soy sauce on the chops and then seasoned them with a spice mix of ground fennel, paprika, salt, pepper, garlic powder and oregano. We roasted the chops in the oven until most of the way done and then finished them in the broiler.
Again, the contrast was astounding! Wegmans pork was described as bland, dry as sawdust, and having an aftertaste. The Red Wattle pork was described as tender, juicy, just firm enough, very sweet flavored pork, plenty of flavor but not overpowering and extremely fresh.
Wow! Thanks! Keep up the great work!
Andrew J. Pease, Ph.D.
Associate Professor of Biology
I LOVE the product. It’s my second ham from you. First one got rave reviews so this is by popular request!
Thanks for being there. - Maria Rodale from Rodale Magazines.
The ham was wonderful. I never had such an extraordinary ham, I will order on every Easter. It was delicious! Tonia – Northport, NY.
I’d prefer Berkshire, if possible, basically the Berkshire I ate before was so good it almost made me cry! Although if you can mix breeds I’d certainly be willing to try something different. Reilly – Goleta, CA.
The quality of the guanciale has exceeded our expectations. I moved here from Milan 8 years ago, and this is the first I have had guanciale here in America. Christian & Danielle – Laurel, MD.
ON HERITAGE TURKEYS…
From my childhood I am familiar with very fresh poultry, having helped kill and clean chickens at my grandmother's house in western North Carolina. I was impressed with our turkey from the moment I opened the package for marinating the bird. The turkey was firm yet resilient, and a nice, pale color. We liked the dark meat, and there was lots of it--succulent and delicious. We'll be buying more heritage turkeys in the future! Thank you for preserving this wonderful bird. – Sandra, Bronx, NY.
With apologies for not writing sooner, we would like to extend our thanks for the exquisite holiday bird that we had this Thanksgiving, and, certainly not least, to thank you for your admirable efforts in preserving heritage birds. You are a hero to us. We purchased our bird through Prather Ranch Meat Co. that has a retail space in our wonderful San Francisco Ferry Building. Attached our pictures as we proceeded to brine the turkey, stuff it, roast it, and plate it for presentation at our Thanksgiving. The bird was absolutely delicious-succulent and moist.
Again our thanks for adding a very special and meaningful addition to our Thanksgiving. We can hardly wait until next year! With gratitude, Natalie and David - San Francisco, CA
Thank you so much for the lovely bird! And, can you please pass my gratitude to the farmers? It was the best bird I have ever tasted and I feel like it’s the first time I have ever tasted a turkey. Mitch – Princeville, HI
Dear Folks at Heritage Foods USA: Certainly you've received thousands of letters this week praising your turkeys. Add mine to the list. I ordered a small turkey, which arrived in pristine condition on November 20th. I looked on your web site for a brining recipe, made some small adjustments (reduced the salt to 1/2 cup) and brined the bird for 2 days. I roasted it up and we ate the absolute best turkey ever! It was succulent, moist, very flavorful, and very tender. I've roasted wild turkeys many times before and this bird had flavor that was every bit as good. The main difference between your birds and wild turkeys is that the wild birds are tough as thick rubber straps! I've used a hacksaw to take the legs off the wild guys before they would fit into the roasting pan. The heritage bird didn't have that problem. Thank you for a memorable Thanksgiving feast. Vicki – Monument, CO. PS: The bird is now being reincarnated into some delicious soup. I used every bit of it!
Our Thanksgiving was especially wonderful as a result of the fantastic Heritage Turkey. We are so glad to have discovered you and look forward to next year. Mary - Glen Allen, VA
Hi, My bird just arrived..... beautifully packaged, still very cold... I am very excited about cooking it on Thanksgiving. Please thank the farmers that take the time to raise these wonderful turkeys, what a treat for us. My 8 year old son is very interested in breeds of all animals that are on the endangered species lists. We spend a lot of time talking about what can be done to keep these animals alive. This will be a great lesson for him in the preservation of old stock, even though we are eating it. Happy Holidays to all of you and thanks again. Jennifer – Statesville, NC
We have been ordering our turkeys for about 4 years now and will never again get anything else. Every year they get better and better. I think this year was the best ever!
We had tried all sorts of different turkeys - free range organic, specialty butchers, you name it, we tried it. We always liked the turkeys, but were sure the taste could be better. We finally found you a few years ago, ordered our first heritage turkey and were blown away. The difference in the taste was amazing. Since then, we have only ordered our turkeys from you. Our guests at Thanksgiving now refuse to go to anyone else's house. Thanks so much for providing such a wonderful service! Katrina – Miami, FL
I'm writing to tell you how terrific our heritage turkey was. I'd wanted to try one after reading good comments about them in several food magazines. My expectations were met! The flavor was great & I loved the extra dark meat. Kudos to you for bringing these birds back & for running a 1st rate operation - easy website, shipped as stated, good communication. I'll be back next year! Julie – Boulder Creek, CA
The Turkey was really great (BBQ'd it on my "Big Green Egg" Japanese style ceramic grill). Raymond – Westerly, RI
The Heritage turkey, my third, was delicious. I love how muscular and healthy he looks! Thanks. Sumati – East Greenwich, RI
Thank you all so much for the incredible turkey that we got from you this past Thanksgiving! Using only salt and pepper, it was probably the best tasting turkey we have ever had and the gravy was definitely the best we ever had. And not having to stand in line, rummage through a bin with dozens of turkeys was an added bonus. Please keep me in mind for next year! Lars – Glendale, CA
PS – The personal and friendly service you provide was also a great bonus!
I received my turkey midday on Tuesday and everything was perfect! Thanks. Sarah – Houston, TX
Turkey update: it was SUBLIME. I brined it overnight on my fire escape, and I slathered it in olive oil, rosemary & thyme, and stuffed it with onions & apples, and I didn't overcook it!! My son had the last leftovers sandwich today -- and I can't wait to make a risotto with the stock. Thank you for helping to make our Thanksgiving so delicious! I hope yours was too. Jamie – New York, NY
The bird was superb, more flavorful than any poultry I've ever had. Robert – Douglaston, NY
The turkey was excellent! My brother, the chef, gave me some cooking tips. Was a great Thanksgiving. Hope yours was, too. Thanks! Ellen – Boston, MA
My Turkey came out great!! The soup I made the next day was even better. Thanks. Sass – New York, NY
Just to let you know we were very pleased with our turkey. This was our first heritage bird and it exceeded our expectations - a new standard has been set!!!!!!!!!!! Carol – Topsfield, MA
Our turkey was delicious. I cooked it until the temp read 150 this year, and took it out. I did the maple butter recipe, and made my gravy with sherry. It was fabulous. Looking forward to next year.
Kira – New York, NY
Hey Turkey Gang. That was the best turkey we have ever had on Thanksgiving or any other time. It cooked like a dream and it was fabulous. We will be back again next year. Karen– Sedona, AZ
Our 20lb American Bronze was the best turkey we've ever tasted -- all 18 of us agreed. Many thanks for the work you do, and for allowing us to taste REAL turkey and all your other fine products. Best wishes for the holidays and 2007. Andrea – New York, NY
The turkeys were a big hit. They were particularly flavorful the next day when turkey usually has no taste. And the turkey soup was the best ever. Noel, Rennslearville, NY
Dear Heritage Foods Folks: I made two turkeys for Thanksgiving -- one was yours and the other was an organic, locally farmed, but not heritage breed. I brined the organic turkey which gave it some flavor--it was terrific and people loved it. But the heritage bird had a true, delicious turkey flavor without any brining and I've never had a better turkey. Thanks! Keep up the good work you are doing. I'm hoping that there will be a continuing and growing demand and that such animals will be available to and affordable for more and more people! Very truly yours, Phyllis – Scarsdale, NY.
I simply wanted to take time to tell you and the farmers how delicious our turkey was! This was our first purchase of a Heritage turkey, but it will not be the last. I read about your turkeys in a magazine and looked you up online. I have to admit that I was skeptical as to whether or not there would be a noticeable difference in flavor, but decided to try a Heritage turkey. I am a skeptic no more! Everyone at our table commented on how flavorful the turkey was! My mother, who as never liked turkey, actually took seconds! She truly enjoyed it! The Heritage turkey is well worth every penny we spent and we will absolutely be ordering another for Thanksgiving next year! Thank you to all involved in bringing our turkey to our table! Respectfully, Natasha - Westland, MI
This was bar none the best bird we have ever served. We purchased the rotisserie just to step it up a notch and add a little apple wood to the fire. It was so rich and delicious there were only enough leftovers for a couple of sandwiches. Next year we get the daddy bird.
I was so proud to read your insert to my girls and they in-turn were proud to carry it to school and read it to the class. I am teaching them young that food should never be treated with respect and that you reap what you sew. I'm thrilled that in this country we can finally get back to eating meat and poultry the way it was meant to taste. I truly believe in your cause and will always support your company and the growing hand full of farms like Stone Barns that are making food taste better. Cheryl – Summit, NJ
Our 16-pound Heritage turkey was pronounced the best turkey ever. No small praise, as we have hosted Thanksgiving dinner for the family for over 30 years, and I have roasted some very good birds. The dark meat was the richest, tastiest I’ve ever experienced, and the breast was just luxurious. Worth the additional cost. Attached, not pretty but delicious platter of turkey and ham. All the best to the Heritage food chain. Joel - New York, NY
Dear Heritage Foods, I am eager to report that our Heritage Foods’ turkey was the best ever! We knew it would be exceptional from the moment we opened the package and saw the pristine and resilient bird. The aroma of the roasting turkey was intoxicating, the gravy made from its drippings exceptional, and the turkey itself rich and delicious. We also enjoyed the months of updates and photos. Thank you for helping to make our Thanksgiving superb. Kristine – Los Angeles, CA
We loved it. Completely and totally. We did find that even when the leg and thigh were at temperature (say, 150-160 degrees) the juices were still a bit bloody. We ate it anyway and it was great, but it was a curious cooking moment. Kim – New York, NY
Your turkeys were delicious. Everyone at Chez Panisse has been raving about them, myself included. I salt-cured a medium one, stuffed herbs under the skin and into the cavity, and roasted them on high heat. The layer of fat under the skin was thick and spongy like pork fat. Alice had one of the turkeys roasted in a wood oven and another one grilled, and said both were great. THANK YOU. We'll spread the good word about your birds. Give our best to the farmers, too, if you get a chance. Gordon – Berkeley, CA
back to top