Heritage Foods USA
The Source for Authentic American Heritage Foods

Dear Heritage Foods USA Supporter,

It was amidst the diverse and sprawling grasslands of Northwest Kansas that Ken Klemm and Peter Thieriot built their reputation as “The Buffalo Guys.”  Friends since the early 1990s, Ken and Peter have devoted the past 15 years to creating a sustainable and natural buffalo business for US consumers. Heritage Foods is excited to sell bison again which around 1900 only numbered one herd!

The Buffalo Guys found an environment that not only satisfied their need to maintain the rich tradition of buffalo, or bison raising, but also one that allowed them to develop and highlight sustainable practices, such as grazing and humane slaughter.

The meat and sausages they produce, all very lean and highly nutritious, are full of rich, grassy flavor that reflects the lands on which the buffalo graze. This unique combination of native grasses and foliage, with a minor grain supplement, produce a meat that is intense and slightly gamey, despite having a very low fat content.

We are excited to partner with The Buffalo Guys and offer you two exclusive packages, perfect for your next summer barbecue.


Patrick Todd Sarah Heather

All cuts arrive frozen.  The Buffalo Guys freeze the meat immediately after processing.

Buffalo Guys Bison Steak, Burger and Sausage Pack  (about 6 lbs) - Shipping Included - $128

1 pack of Hot Dogs - 12-oz package 8 Hot Dogs
1 pack of Andouilli Sausage - 12-oz package, 6 links
1 pack Polish Sausage - 12-oz package, 6 links
1 pack Bratwurst Sausage - 12-oz package, 6 links
1 lb ground, 4 patties 1/4lb each
1 6-oz Filet
1 10-oz Strip Steak
1 10-oz Ribeye Steak
1 6-oz Sirloin Steak

Buffalo Guys Bison Steak and Burger Pack (6 lbs) - Shipping Included - $161

1 lb ground 4 patties 1/4 lb each
1 lb ground
2 6-oz Filet
2 10-oz Strip Steaks
2 10-oz Ribeye steaks
2 6-oz Sirloin

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



Archives   Programs  

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


Read about us in The New York Times.

We are excited to announce the premiere of a new show on HRNBurning Down the House kicked off last week.  The show, moderated by architect and writer Curtis B. Wayne, will survey contemporary architecture, from interviews with masters, to green building techniques, to the future of the art.  Last week’s Q-Report, hosted by Patrick Martins and Mark Marabella, visited with Slow Food International’s Renato Sardo and Anya Fernald to talk about expanding the reach of farmers’ markets in America by including prepared foods in the spread.  The Main Course, with Katy Keifer and Patrick Martins, reported on the bacon boom overtaking America, with the author of The Guide to Better Bacon, Ari Weinzweig.  Don’t miss Part II of At the Root Of It’s interview with the Jonathan Russo, publisher of the Organic Wine Journal.  Zak Pelaccio and Jori Jayne Emde foraged the city for its finest ricotta, and brought Betsy Devine of Salvatore Ricotta into the studio to talk about what the New York Times has hailed as one of the city’s finest cheeses.  On last week’s Cutting the Curd, Anne Saxelby interviewed Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages.  Eat to the Beat saw Sarah Obraitis serenaded by Julia Jaksic, Head Chef of Employees Only and talented Croatian folk musician. Greenhorn Radio featured Annie Novak of the New York Botanical Gardens, who also works on a Greenpoint roof top farm profiled in New York Magazine.  Read about it here: http://nymag.com/guides/summer/2009/57477/  and listen to Annie here: http://www.heritageradionetwork.com/programs/7-Greenhorn-Radio

Specials last week: Interview with Tristam Steinberg, Chief Designer of the much talked about and recently completed Brooklyn Bowl, New York City's hottest new music venue.  Also, a special Farm Report about young farmers in America and how to buck the trend of the rising average age of farmers. 


  • 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
  • Thursday—Burning Down the House – 8:00pm
  • 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:

Curtis Wayne of
Burning Down The House

Severine von Tscharner Fleming
of Greenhorn Radio

Zakary Pelaccio & Jori Jayne Emde
of Urban Foragers

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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PO BOX 827
New York, NY 10150

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