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Heritage Foods USA
The Source for Authentic American Heritage Foods

Dear Heritage Foods USA Supporter,                                                                                    

Please consider tasting and supporting two new cheese producers as well as our Heritage Chicken farmers from the Good Shepherd Ranch! Yes, its true, chickens are finally back, this time for good.
 

The Original Meat Chickens,
the Chickens that Fed this Country until 1960

So says Frank Reese, the country’s preeminent poultry farmer, about the famed heritage chickens that thrive alongside his turkeys at the Good Shepherd Turkey Ranch in Kansas. Like his turkeys, his chickens come from those breeds that are threatened by the rise of commodity production; and they are all free ranged and humanely raised.   Until now, Frank’s chickens have been hard to come by; but the farm has been building up its numbers in recent months!  These are no doubt the best chickens available in North America.

The 150-year-old Plymouth Rock, or the king of meat production, is the ultimate broiler chicken; it is also a member of the American Poultry’s Standards of Perfection. This was the original chicken produced in the United States.


Plymouth Rock

The New Hampshire is a descendent of the Rhode Island breed.  Like their less blocky relative the Plymouth Rock, they are a dual-purpose chicken, known both for their eggs and delicious, very fleshy but smooth meat. 


New Hampshire

The Cornish Game, a breed from England, arrived in America in the 19th Century, and was developed solely for its meat.  That meat, darker than your average chicken meat, is robust and firm, with a flavor slightly reminiscent of game. 


Cornish Game

Frank chose his last breed, the Jersey Giant, to illustrate the diversity of heritage chicken breeds. The Jersey Giant is a slow growing bird (it takes 24-28 weeks to reach market weight, as compared to the Plymouth’s 16-18 weeks).  A larger chicken with silky and rich meat, this is the perfect chicken for roasting.  Dress it simply so you can taste its natural flavors. 


Jersey Giant

Fresh chickens will first ship starting Thursday July 7th and are available throughout the year.

Two Fresh Cornish Game Chickens (about 6 lbs – feeds six-eight) – Overnight Shipping Included - $94

Two Fresh New Hampshire Chickens (about 6 lbs – feeds six-eight) – Overnight Shipping Included - $94

Two Fresh Jersey Giant Chickens (about 6 lbs – feeds six-eight) – Overnight Shipping Included - $94

Two Fresh Plymouth Rock Chickens (about 6 lbs – feeds six-eight) – Overnight Shipping Included - $94

Four Fresh Cornish Game Chickens (about 12 lbs – feeds about fourteen) – Overnight Shipping Included - $126

Four Fresh New Hampshire Chickens (about 12 lbs – feeds about fourteen) – Overnight Shipping Included - $126

Four Fresh Jersey Giant Chickens (about 12 lbs – feeds about fourteen) – Overnight Shipping Included - $126

Four Fresh Plymouth Rock Chickens (about 12 lbs – feeds about fourteen) – Overnight Shipping Included - $126

Eight Fresh Heritage Chickens, two of each breed (about 24 lbs feeds about twenty-eight) – Overnight Shipping Included - $208
 

Cheese as It Was Meant to Be

Sprout Creek
Just north of New York City, in the scenic Hudson Valley, at the end of the Metro North line is the city of Poughkeepsie.  One of the area's hidden gems can be found just outside of city limits, where the lush, rural landscapes start and the urban density begins to disappear.  That gem--Sprout Creek Farm--has been in its current location since 1990, where it functions as a dynamic farm, a working dairy, and an active educational institution.  Since 2000, Sprout Creek has been making small-production, raw and pasteurized farmstead cheeses.  Starting with just a few, limited offerings, Sprout Creek's catalog of cheeses has grown and matured immensely in recent years, due to the arrival of Colin McGrath, the farm's current cheese producer.

Thanks to Colin and his team's creativity, experience, and dedication, Sprout Creek now produces about a dozen cheeses.  Each cheese speaks to the quality and diversity of the farm's terroir and its milk, the flavors of which change from batch to batch. These are truly exceptional in taste and quality, and Heritage Foods USA is excited to team up with Sprout Creek to offer the entire Sprout Creek line to our customers, in four distinct packages.

Sprout Creek Milky + Delicate (2.5 lbs) - Overnight Shipping Included - $86
8 oz Do Re Mi (Fresh Chevre) - Fresh Goat Cheese; Light, Creamy, and Tangy
8 oz Sophie - Pasteurized Goat’s Milk Brie-Style; Milky and Delicate with a Sweet Tangy Finish
8 oz Rita - Pasteurized Cow’s Milk, Bloomy-Rinded; Buttery, Creamy, and Decadent
16 oz Bogart - Raw Cow’s Milk, Mold-Ripened; Semi-Firm and Milky with a Sweet Grassiness

Sprout Creek Raw Milk Classics (4 lbs) - Overnight Shipping Included - $102
1 lb Barat - Raw Cow’s Milk; Hard with Flavors of Butterscotch, Caramel, Hay, and Mixed Nuts
1.5 lb Ouray - Raw Cow’s Milk, Natural-Rinded; Reminiscent of Lancashire; Crumbly, Sweet, and Floral
1.5 lb Toussaint - Raw Cow’s Milk, Natural-Rinded; Reminiscent of Gruyere and English Cheddar; Sharp, Grassy, and Spicy

Sprout Creek Big + Bold (3 lbs) – Overnight Shipping Included - $96
1 lb Eden - Raw Cow’s Milk, Smear-Ripened; Pungent with Strong Notes of Legumes, Spring Alliums, and Tart Apple
1 lb Batch 35 - Raw Cow’s Milk, Smear-Ripened; Not-as-Pungent with Earthy Roasted Nut Flavors
1 lb Camus - Raw Cow’s Milk Blue cheese; Sweet and Spicy, Hints of Caramel, White and Dark Chocolate, Piquant Finish

Sprout Creek Everything but the Farm Itself (7 lbs) – Overnight Shipping Included - $154
1 lb Rita - Pasteurized Cow’s Milk, Bloomy-Rinded; Buttery, Creamy, and Decadent                      
1 lb Sophie - Pasteurized Goat’s Milk Brie-Style; Milky and Delicate with a Sweet Tangy Finish   
1 lb Doe Re Mi - (Fresh Chevre) - Fresh Goat Cheese; Light, Creamy, and Tangy        
8 oz Ouray - Raw Cow’s Milk, Natural-Rinded; Reminiscent of Lancashire; Crumbly, Sweet, and Floral
8 oz Smoked Ouray - Raw Cow’s Milk, Smoked; Robust, Meaty, Tastes like Bacon
8 oz Batch 35 - Raw Cow’s Milk, Smear-Ripened; Not-as-Pungent with Earthy Roasted Nut Flavors
8 oz Bogart - Raw Cow’s Milk, Mold-Ripened; Semi-Firm and Milky with a Sweet Grassiness
8 oz Camus - Raw Cow’s Milk Blue cheese; Sweet and Spicy, Hints of Caramel, White and Dark Chocolate, Piquant Finish
8 oz Eden - Raw Cow’s Milk, Smear-Ripened; Pungent with Strong Notes of Legumes, Spring Alliums, and Tart Apple
8 oz Toussaint - Raw Cow’s Milk, Natural-Rinded; Reminiscent of Gruyere and English Cheddar; Sharp, Grassy, and Spicy
8 oz Barat - Raw Cow’s Milk; Hard with Flavors of Butterscotch, Caramel, Hay, and Mixed Nuts

Nettle Meadow

Located at the base of Crane Mountain in the Southern Adriondacks, Nettle Meadow Goat Farm has been in operation since 1990.  In the 19 years of its life, Nettle Meadow has taken a small artisanal dairy program and grown it into one of the finest we have encountered.  Run by Lorraine Lambiase and Sheila Flanagan, Nettle Meadow occupies 50 acres, on which you can find approximately 200 goat.  Because of climate and seasonality of their feed, the goats produce milk that varies in flavor and butterfat content throughout the year.  This versatile and flavorful milk is the starting place of Lorraine and Sheila's delicious cheeses. 

Nettle Meadow Cheese Sampler #1 (about 2 lbs) – Overnight Shipping Included - $76
10 to 13 oz Crane Mountain (1 piece) - a semi-aged goat's milk block
8 to 10 oz Kunik (1 piece) – Nettle Meadow’s flagship goat and cow's triple cream cheese
6 oz 3 Sisters (1 piece) - Nettle Meadow's fantastic aged blend of cow, goat, and sheep's milk
5 oz (1 container) Honey Lavender Fromage Blanc

Nettle Meadow Cheese Sampler #2 (about 1.25 lbs) - Overnight Shipping Included - $66
15 oz Kunik (1 piece) - Nettle Meadow’s flagship goat and cow's triple cream cheese
6 oz Three Sisters (1 piece) - Nettle Meadow's fantastic aged blend of cow, goat, and sheep's milk

Nettle Meadow Cheese Sampler #3 (25 ounces total) – Overnight Shipping Included - $62
Five 5 oz Chevre containers: Olive Oil + Garlic, Honey Lavendar, Mixed Herb, Maple Walnut, Plain


 

 


       Archives            Programs     
      

If you missed any of last
week’s shows on The Heritage
Radio Network, you can catch
them on our archive:
HeritageRadioNetwork.com 

 
THE WEEKLY REWIND


Read about us in The New York Times.

Erica Wides’ show was a crossover last week, plunging into the world of cocktails and seasonal concoctions with mixologist and drink-tech Michael Ciccone of Back Forty.   Severine von Tscharner Fleming took Greenhorn Radio to Iowa last week to visit with heritage farmer Jude Becker.  The pair’s talk centered on the “eat them to save them” philosophy.   Don’t miss Part II of Erin Fitzpatrick’s interview with winemaker Grant Phelps of Chile’s Viu Manent vineyards.  Brian Kenny, manager of Hearst Ranch and close friend of Heritage Foods USA, serenaded Sarah Obraitis on Eat to the Beat. 

Josh Viertel, President of Slow Food USA was featured on the Edible Communities show, hosted last week by Kate Manchester, publisher of Edible Santa Fe.  The Heritage Farm Report shifted away from the food producers to the manufacturers, reporting on Paradise Locker Meats and Purdy Foods. 

Finally, on Urban Foragers, Zak Pelaccio and Jori Jayne Emde hosted a spirited talk with whiz-chef and food scientist Will Goldfard, creator and purveyor of cutting-edge ingredients and tools for the experimental, avant-garde food enthusiast. 

The Main Course covered New York’s Fancy Food Show, as did the Q Report with guests that included Sam Edwards, Rick from Rick’s Picks, the folks from Rogue Creamery, Fritzi Cohen and Hugo Gonzalez from Carnes Nuble grassfed meats in Chile.

Other Specials: A new Heritage How-To on pizza-making from home with Roberta’s Head Pizzaiolo Anthony Falco, Anne Saxelby’s second cheese-centric episode of Cutting the Curd, and of course, Joe Bastianich’s tips on opening a successful restaurant.


THIS WEEK ON HRN

  • Monday – Edible Communities – 5pm
  • Monday – Eat To the Beat – 7pm
  • Tuesday – At the Root of It – 4pm
  • Tuesday – Why We Cook – 6:30pm
  • Thursday – Urban Foragers – 3pm
  • Thursday – Greenhorn Radio – 4pm
  • Friday – Heritage Farm Report – 4pm
  • Sunday – The Main Course – Noon
  • Sunday – The Q-Report – 1pm

Heritage Radio Network is a place to find chefs, food mavericks, taste makers, artisans and intellectuals promoting and advancing the food and green movements.

Here are some of our personalities:


Heather Hyman and Lorenzo Ragionieri of the Farm Report


Patrick Martins and Katy Keiffer of The Main Course


Anne Saxelby from Cutting the Curd

Our Sponsors:


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.

If you wish to be removed from our mailing list, please click here.


PO BOX 827
New York, NY 10150

Tel: 212-980-6603
Fax: 212-980-3332

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