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Heritage Foods USA
The Source for Authentic American Heritage Foods

 
Dear Heritage Foods USA Supporter,

After almost five years of discussion and planning, Good Shepherd Ranch Heritage Chickens are finally ready. As with Heritage Turkeys, we must eat these Chickens to save them. There is no better way to react to the injustices of factory farming than to inject cash into the farms that raise animals and food correctly.

In addition, the DNA of the Plymouth Rock, the New Hampshire, the Cornish Game, and Jersey Giant are very different from one another as one can see by comparing their color, personalities and body structure. Within the genes could lie the secrets to counteract manmade and natural threats to our food supply. These chickens represent a genetic bounty that industrial agriculture should not have been allowed to compromise to this extent. All our breeds appear on the endangered lists of the American Livestock Breeds Conservancy.

We hope you will support this significant and risky undertaking of farmers like Frank Reese and Danny Williamson to re-introduce the very best tasting chickens in the United States back onto the market in a significant way since the 1950s. Here is what some famous Chefs have to say about these chickens:

“Frank’s chickens are super tender and more fully chicken flavored than you can find anywhere else.” - Miles Kline, T Rex Restaurant, Berkeley CA

“Rich and delicious like the tastiest pheasant or turkey” – Cruz Goler, Lupa Restaurant, New York NY

“A super meaty chicken that is unlike anything else I’ve ever eaten, dense without being tough, more depth of flavor than any other chicken you’ve ever eaten. You can tell that this bird was raised by someone who really knows what they’re doing.  Taste like bird. Simple and pure.” – Taylor Boetticher, The Fatted Calf, Napa, CA

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.

HRN is excited to announce a very special guest on last week’s Edible Communities show.  Marla Camp, publisher of Edibles Austin, sat down with Food, Inc. director Robert Kenner.  The two spoke about the production of the critically-acclaimed movie and the injustices of big agribusiness in America.  Severine von Tscharner Fleming took Greenhorn Radio to Vermont to get the scoop on the burgeoning town of Hardwick.  Erin Fitzpatrick brought Jonathan Russo, publisher of the Organic Wine Journal, to the studio last week for At the Root of It.  Jonathan propounded his theories on the luxury of ethics debate, and distilled the differences between organic and biodynamic wines.  Don’t miss part two of their discussion this week.  A 4th of July themed Heritage Farm Report featured Callene Rapp, Chairwoman of the American Livestock Breeds Conservancy, talking about preserving America’s endangered breeds and the struggle of heritage farmers to gain independence from commodity production.  On Eat to the Beat, Sarah Obraitis  talked with Dan and Bill Purdy about their upcoming HRN show, Custom Cuts of Music and Meat. 

Erica Wides was in Vietnam last week, where she is gathering recordings from the field for an eagerly anticipated episode of Why We Cook.   Zak Pelaccio and Jori Jayne Emde are preparing a special on Ricotta to air this week at their regularly scheduled time, Thursdays at 3PM. The Main Course and Q are planning a summer filled with interesting content.

Other Specials: A new Heritage How-To on pizza-making from home with Roberta’s Head Pizzaiolo Anthony Falco. 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
  • Sunday – Cutting the Curd

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.

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

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