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Dear Heritage Foods USA Supporter!

We got a phenomenal response to our survey last week! Thank you all so much for taking a moment to answer our questions.

We are moving closer to our first “Fresh Catch” Fish Buy coming up in early April. Triggerfish season opens off the Carolina coast then, and we have partnered with a great fisherman who will make our shipments possible.  Triggerfish is a mild but meaty white-fleshed fish that is wild caught on a hook and line: no trawling, no longlines, no by-catch. All the fish we sell will be selected on the basis of protocols set forth by the Marine Stewardship Council, Blue Ocean Institute or Monterey Bay Aquarium. "Red listed" fish will never be sold. Stay tuned for more updates and Pre-Order Information!

The proof that Spring is indeed on its way is in the sweet Maple Syrup sap running through the maple trees up on the Cantor sugarbush, 25 miles south of the Canadian border in Vermont. In mid March, we will be bottling and selling 1-quart containers of this old-fashioned, traditionally produced, all American sweetener. Pre-Orders start next week!

Scroll down for a recap of who has been on the Heritage Radio Network (HRN) this past fortnight. Learn about making the perfect espresso, the American Farmland Trust, the Chinese New Year, and Adrien Camut Calvados! HRN was inspired by “Radio Bra Onde Rosse,” an independent Italian radio station founded by Slow Food’s Carlo Petrini in 1975.


FEATURED FOODS!

Cured Porterhouse Pork Chops - Six 12 oz  Chops GET out the dutch oven and prepare one of the great classic meals, choucroute!! Our cured porterhouse pork chops, (six 12oz chops, $68) 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. 

Buy a few pounds of good kraut, give it a rinse, and then bed those chops for a nice slow simmer. Add a few bay leaves, some white wine, maybe some juniper, or thyme. Make it a one-pot supper by parboiling some new potatoes and throwing them in. You can add a few slices of apple for some additional sweetness, or toss in some browned sausages for the full choucroute effect. The cured chops are also great in a dish of braised red cabbage.

Or, for the super quick and easy, give them a toss in hot skillet to warm through and serve them up with fried apples and onions. Our porters come from a network of farms that raise Duroc, Tamoworth, Berkshire and Red Wattle breeds.

Cornish Game Chickens - Two 3 lb Chickens In the poultry department, we have a supply of the delicious Cornish Game Chicken, (two 3lb chickens per order, $55.). These are full sized chickens, not to be confused with the “Cornish game hen”. The Cornish Game Chicken is the name of a specific breed that does indeed originate in Cornwall, England.  As a purebred, it is on the “watch” list of the American Livestock Breed Conservancy, but as a cross with the White Plymouth Rock, it is called the backbone of the poultry industry where it contributes the large breast so beloved of American consumers. In its purebred form here, it is a short-legged plump bird with tender, flavorful meat. Remember, low and slow is the cooking method of choice for Heritage Breed Poultry.
 


HRN UPDATE

THE BEST OF HRN

• A bi-weekly heritageradionetwork.com recap •

     Feb 2011

News

  • The Beer Sessions Radio (TM) party was a huge success! Check out this awesome article by Rachel Wharton and also check out Jimmy & the guys on Beer Nation.
  • While the Beer Sessions Radio (TM) guys celebrated episode #50, Erica Wides celebrated her 75th episode of Why We Cook! Congratulations Erica!
  • The American Farmland Trust 2011 No Farms No Food Rally will take place on March 30th at the state capital in Albany. Find out more about the event here
  • Jeffrey Steingarten will be on The Main Course this Sunday at 12:00pm EST. Be sure to tune in!!
  • Nicole Taylor was featured in this awesome article about Red Velvet Cake on Yahoo!
  • Hope you enjoy our newsletter - For more news follow us on Twitter @HRNupdates.
  • Heritage Radio Network exists to bring our listeners more information and new ideas about our food systems, our culture, and our environment. All of our hosts volunteer their time, and our shows are made possible by our generous sponsors and donors like you. We have made donating to our station easier than ever by establishing a pay pal account. If you would like to earmark your donation to go to a specific show, you can do so by making a note of it on the payment page in the "purpose" box. Thanks so much for listening! Click here to donate.
    

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@HRNUPDATES



 

Recent guests and topics on HRN




NY Times food writer and cookbook author Melissa Clark on Let's Eat In


The Perfect Espresso on Cooking Issues


Joshua David Stein, Senior Editor of Eater National on The Food Seen


The Old Stone House on We Dig Plants


Ian Wolff on The Speakeasy

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Elizabeth Meltz on The Main Course


Michele Buster of Forever Cheese on Snacky Tunes


Josh Morgenthau on Greenhorn Radio

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Sean Dimin of Sea2Table on The Main Course


American Farmland Trust on The Farm Report


Hill Farmstead Brewery on Beer Sessions Radio (TM)


Chinese New Year on A Taste of the Past


Ari Form of The JakeWalk on The Speakeasy


Manilla Clams on Why We Cook

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Red Velvet Cake on Hot Grease


Boomerang Kids & Tax Forms on Flash Talks Cash

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Clare Goggin of Beer Goggins on Beer Sessions Radio (TM)


White Birch Brewing on Beer Sessions Radio (TM)



Jonah Rhodehamel of Oliveto Restaurant and Cafe on The Main Course


Bonsai trees on The Main Course


Black Jelly Beans on Why We Cook


Clinton St. Baking on The Food Seen


Vegetarian Gelatin & The Perfect Chocolate Chip Cookie on Cooking Issues


Computer Magic on Snacky Tunes


Vandra Thorburn of Vokashi on Let's Eat In

MARINE IGUANA
The Galapagos Part 1 & Part 2 on The Naturalist


Architect and author Duo Dicksinson on Burning Down the House

Sharon Lovejoy, author of "Trowel and Error: Over 700 Tips, Remedies and Shortcuts for the Gardener" on We Dig Plants

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Design Personality Aaron Ginsberg on Burning Down the House


Martin Johnson of The Joy of Cheese on Cutting the Curd



Leslie Cooperband of Prairie Fruits Farm on Cutting the Curd


Betsy Pochoda on The Main Course


Award winning author Kitty Morse on A Taste of the Past

 
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As always, we thank you for your continued support. If you have any questions, comments or would like to be a guest on our network, email info@HeritageRadioNetwork.com  

Thanks, 
Jack
Copyright (C) 2011 Heritage Radio Network All rights reserved.


Heritage Foods USA
The Source for Authentic American Heritage Foods

Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

Contact us with questions or ideas, look out for weekly announcements and read new recipes, by visiting: www.HeritageFoodsUSA.com.

You can listen to our shows on The Heritage Radio Network by visiting : HeritageRadioNetwork.com


402 Graham Ave. Box 198
Brooklyn, NY 11211

Tel: 718-389-0985
Fax: 718-389-0547



 
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