WHAT PEOPLE ARE SAYING ABOUT HERITAGE FOODS USA
the Heritage Advisory Board and Consumers have been quick to rally around the Heritage Foods USA mission of preserving the farmers and food traditions of
this country. What is everyone saying about us? Read on to find out!
HERITAGE FOODS USA IN THE PRESS
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
Them or Lose Them, Time Magazine, June 13, 2005
Mans Meat is Another Man's Passion, USA Today March 2005
Magazine Top 100, Prime Protector of Culinary Diversity, January
- 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
- 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
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 Arts
- Food & Wine Magazine
- Bon Appetit Magazine
- The East Hampton Star
- The Table
- The Wall Street Journal
- The Associated Press
- Fresh News
- The Kansas City Star
- The New York Times by Marion Burros
- New York Times by Florence Fabricant
- Toldedo's City Paper
- Wine News
- The San Jose Mercury News
- The Oakland Tribune
- The Ann Arbor News
- Culinary Communications
- The Houston Chronicle
- The Times Union
- The Pittsburgh Post Gazette
- Dan's Paper
- The Valley Table
- The Sustainable Table
- Metro News
- The Los Angeles Times
- Chicago Tribune
- The Sabet Herald
- Op-Ed The New York Times by Patrick Martins
- Time Magazine
- Food and Wine Magazine
- Gourmet Magazine
- USA Today (by Jim Hopkins)
- Mother Jones (by Michael Pollan)
- The Seattle Post Intelligencer
- The Orlando Sentinel
- Food Arts
- The Chicago Tribune (by William Rice)
- Gourmet News
- 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
- Zingerman's News
- The Detroit Free Press.
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.
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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
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Letters of Support
"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."
"America's heritage foods have been amply documented to be
flavorful, nutritious and filled with stories of their origins,
dispersals and survival; what they have lacked is a means to be
marketed in a manner that ensures that their traditional producers
will not only survive, but thrive. The Center for Sustainable Environments
endorses "the bridge" being developed to extend the promotion
of these foods into new niche markets that will fully value the
traditional knowledge of farmers, ranchers and foragers, and the
foods themselves. We are ready to fully collaborate with the Heritage
Foods initiative to see that these great foods once again reach
"The producers supplying heritage products are committed to,
not only preserving our national agricultural diversity but, ensuring
future generations get to experience the fine tastes from our past.
Kansas Ag Innovation Center applauds and supports Heritage Foods
for its efforts in connecting consumers in search of fine foods
and food ingredients to our heritage product producers. We believe
that together, we can ensure the continuous supply of these fine
foods in America, and in so doing, infuse economic prosperity into
some of our rural communities. "
"Our land, our traditions, and our wild rice are our life.
If we don't preserve and maintain these, we will cease to exist
as a people. Indigenous people all over the world are losing their
natural wealth and biodiversity at an unprecedented pace - losing
the essence of their culture. A lot of time, energy, and traditional
knowledge go into harvesting wild rice, growing heirloom corn, or
raising churro sheep. These things are vital for the health of the
land and the health of the people, and communities should be fairly
compensated for those things they chose to share. We support the
Heritage Foods Initiative for providing a venue for traditional
foods to be bought and sold at a fair price for the growers and
producers. In doing so, indigenous communities are strengthened
not only economically, but also strengthened in culture and tradition."
"The food heritage of the Americas begins with the Native
peoples who have thrived here for countless generations. Ceremonies
and songs, health and welfare are rooted in Native American food
traditions. Tohono O'odham Community Action (TOCA) is delighted
to partner with the Heritage Foods initiative to share the culinary
and cultural traditions of the Tohono O'odham harvest with a wider
audience. By supporting local producers of traditional wild and
cultivated foods, Heritage Foods is helping TOCA's efforts to create
cultural revitalization, economic development and community health
within the Tohono O'odham and other tribal communities. The work
of Heritage Foods is a vital effort that TOCA fully supports."
"Since we opened the business in 1982 Zingerman's has been
about supporting, selling and savoring traditional foods. Everything
in our values and in our vision is tied back to those traditions.
The work of Heritage Foods is totally in line with our own work.
In preserving traditional foodways we all work to support native
cultures, healthy balanced ways of eating, and environmentally sound
agriculture that will help to preserve our land and our cooking
for future generations. In the food world in which we work this
is absolutely essential work."
Dear Bill Keener,
I wanted to thank you for the role that you and Sequatchie Cove
Farm are playing in the Chattanooga area. The farming methods that
you are utilizing combined with marketing to our restaurants and
locally owned groceries are giving our citizens and others who visit
the opportunity to benefit from unique and locally grown foods.
Your efforts and the efforts of others, to introduce this concept
throughout our region, utilizing products from our own food basin
is inspiring other farmers in our area and encouraging other restaurants
to do the same. Sequatchie Cove is a leader in causing the Chattanooga
region to be distinctive in this way.
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