Heritage Foods USA                        718-389-0985
The Source for Authentic American Heritage Foods

Dear Heritage Foods USA Supporter,

Stay tuned next week for a paw-paw email and the celebration of the two-week season of North America’s largest native fruit!

We are proud to announce the arrival of our first gadget: the Heritage Foods USA meat thermometer!!! It is the only tool one should ever need to ensure proper enjoyment of our food. Heritage meats lose their distinguishing features when overcooked. Get temperatures on the dot. We recommend pork to 150F and beef to 135F. Order by itself or add to any order for $14!

In time for Labor Day we feature three new WHITE OAK BEEF PACKAGES.

Order any one by 10AM and receive next day.

This grass-fed beef is raised and processed on the same farm by a friend of Heritage Foods and sustainable minded businesses everywhere. We congratulate them on their receipt of the Regional Award for The Governor’s Environmental Stewardship Program.

The beef is delicious and its taste has undercurrents of the natural grasses of the lush plains of Georgia. Click here to view a documentary that demonstrates how they raise the cattle, and produce beef.

White Oak Pastures Grill-out package - $299 -Great Value (about 18lbs)
2  - 8oz. Boneless Fillet Mignon
2  - 18oz. bone in Ribeye Steak
2 – 15 oz. NY Strip Steak
2 – 16oz. Top Sirloin Steaks
1 – 22oz. London Broil
10 – 16oz. packages ground beef (frozen)

OFFAL Package - $171 (10.5 lbs.)
2 – Beef Kidneys  approx. 1 lb.
2 – Beef Hearts  approx. 3.5 lb.
2 – Beef Tongues approx. 4 lb.
12 - Slices Liver 2 lb.

Overnight Shipping is included on all orders.

Thanksgiving Heritage Turkey 8 – 10 lbs - $119
Thanksgiving Heritage Turkey 10.1-12 lbs – $129
Thanksgiving Heritage Turkey 12.1-14 lbs – $149
Thanksgiving Heritage Turkey 14.1-16 lbs – $169
Thanksgiving Heritage Turkey 16.1-18 lbs – $179
Thanksgiving Heritage Turkey 18.1-20 lbs – $189
Thanksgiving Heritage Turkey 20.1-22 lbs – $199




Archives   Programs  

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


Recent Press:
Mother Nature Network: Top 11 green food radio shows
U.S. Food Policy: Food and agriculture shows hit the radio waves
The Concierge: Sustainable Dining Minus the Attitude

On last week’s Edible Communities, Kate Manchester talked about food issues related to school lunch and the Child Nutrition Act.  Finger On The Pulse hosted another jam-packed episode of Snacky Tunes, joined by guest Cathy Erway of Hapa Kitchen. On the third installment of Will Communication, Will Goldfarb had an in-depth discussion with Alex Raij about Basque cuisine. Author Mike Edison stopped by The Q Report, and The Main Course was all about The River Project. Chef Erica Wides dug further into the world of outcast vegetables and gave us reason to love beets, lima beans and cauliflower on Why We Cook.

Burning Down The House continues to be a leading voice in the world of architecture and design. This week, Curtis B. Wayne talked about design trends with Michael Cannell, Manuel Siez & Jamie Waugh. On Urban Foragers, Zak & Jori were joined by Josh Ozersky, editor of “The Feedbag: A Gastronomic Gazette”. On Greenhorn Radio, Severine talked about raising rabbits in upstate New York with Ambike Conroy. Sarah Obritis talked about Ice Cream Truck Music with Michael Hearst on Eat To The Beat. Nicole Slaven hosted the inaugural episode of Caffeine Stream, a bi-weekly coffee show. On The Farm Report, Heather and Lorenzo interviewed Erin Fairbanks about The Farm Camp.

Thanks for listening!

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

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.

402 Graham Ave. Box 198
Brooklyn, NY 11211

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