Author: Patrick Martins


goatober

“No Goat Left Behind” Initiative Goes International!! The British Are Coming!!

goatober2Doctor, I feel like a goat”.
“How long have you felt like that”?
“Since I was a kid”.

How do you keep a goat from charging?
Take his credit card away!

What would Goatober be without a little goat humor? Or HUMOUR, as our British friends would say.

The confidence to commit to this important project originally came from enthusiastic handshake agreements with over fifty New York City restaurants including Gramercy Tavern, Babbo, Spotted Pig, and Bar Boulud, who agreed to feature goat on their menu for the full month of October. (See the list below.)

This year we were delighted to hear from our colleagues in England, who have joined our goat project and are promoting goat dinners and events across the UK, largely spearheaded by James Whetlor of Cabrito Goat Meat, who has won the Observer Food Monthly Award for Best Ethical Producer, and in 2016 was named Good Housekeeping’s Champion Meat Producer.

During the month of GOATOBER, UK restaurants nationwide including ETM Group, HIX Restaurants, River Cottage Canteens, Shotgun BBQ, I’ll Be Mother, and Romy’s Kitchen will be featuring a goat dish on their menus.

Goat is actually the most widely consumed meat in the world — and America is slowly learning what the rest of the world already knows — that goat meat is delicious, lean, versatile, healthy, and sustainable. Goats are environmentally low-maintenance and easy to raise.

And funny. Did I mention funny?

goatober

“Goatober” Bigger Than Ever!! Six Years Later, No Goat Left Behind!

We’re proud to announce that we’re celebrating the sixth year of our annual goat project — GOATOBER, aka NO GOAT LEFT BEHIND!
I love goats.
goatober

Most Americans have never had the chance to try well-sourced goat meat, but those who experience it for the first time marvel at how light it is. The flavor of goat meat is bright, lean, and floral, with a clean and grassy finish.

Also, goats are very funny. When we were writing the CARNIVORE’S MANIFESTO, one chapter (“I AM A GOAT”) was written from the point of view of a goat:

When you are as great as I am, it’s hard to be humble… You think Daffy and Donald are the funniest livestock? Think again… I’m the funny one. When you’re girlfriend has a beard, you sort of have to be.

When my co-author Mike Edison recorded the audio version he actually read this chapter using a goat voice, which, as it turns out, sounds a lot like Gilbert Godfrey.

No Goat Left Behind/Goatober was the brainchild of Heritage Radio Network Executive Director, Erin Fairbanks, and renowned New York cheesemonger Anne Saxelby. They launched the initiative to address the growing problem facing New England goat dairies — namely, what to do with male goats?

In order to make cheese, animals on the farm must be producing milk. And to make milk, mothers must be giving birth and having many babies, consistently. Male offspring create a dilemma for the farmer — they obviously don’t produce milk, and unfortunately, there is no established humanely sourced market for American goat meat. Male goats are often euthanized at birth. This is not only an ethical catastrophe but a wasteful excess of good food.

Naturally raised goat is a seasonal meat. Mothers give birth mostly in the spring, and baby goats grow strong on the plentiful spring and summer grasses. They are ready for market in the fall. This is why Heritage Foods USA is working to change the tenth month of the year from October to Goatober!

St. John’s Bread and Life |Working to End Hunger

 

B&LemailHRN

We first heard of St John’s Bread and Life (B&L) when Anthony Butler, the Executive Director, approached us about participating in one of their events providing food for New Yorkers in need. We were surprised to learn that B&L is the largest organization in Brooklyn working to end hunger in our community. Each and everyday Bread and Life supplies thousands of meals to people and families in need. But it wasn’t until we visited their facility on Lexington Avenue in Bed-Stuy, Brooklyn that we really fell in love with their mission.

B&L has an amazing staff that works tirelessly to provide food to those without. We came to understand that the majority of those who come to Bread and Life have jobs but still have trouble paying the bills: a salary at McDonalds is not enough to pay for a family with three children. The minimum wage as it stands now is too low and even industrious New Yorkers can run into trouble. Some of B&L’s clients once had good paying jobs but the recession coupled with rising food prices left them making impossible decision, like whether to pay rent that month or buy food.

We admire Bread and Life for working hard to respect their clients’ independence. They help them with tax advice, to obtain voter registration, they provide toys on the holidays, they offer legal advice and social work. They let their clients determine what is best — from what food they eat to what toys they give their children by offering them choices and integrating technology in a way that connects and empowers.

The most remarkable aspect of Bread and Life for us foodies is Anthony and his team make it a priority to serve their clients the best, most nutritious, local, sustainable food possible. Through grants and donations Bread and Life serves delicious, clean and fair food – especially during the holidays. Obtaining enough food to feed as many mouths as Bread and Life does is not easy. The fact that they seek out the nation’s best is all the more commendable. The kitchen staff, led by Christie Robb, prepare each and every meal with care and dedication.

Fighting hunger through gastronomy is a revolutionary idea. One of Anthony’s goals is to unite the great chefs of New York with the work of their staff who feed so many. Through seminars the staff learns the ways of the best chefs. Through events like the one this February 26th, B&L brings in the best talent to work with their team, teaching technique and respect to the process of eating and preparation.

We believe everyone should support St John’s Bread and Life in whatever way is significant to them. Without the safety net they provide people would go hungry. Whether it’s driving a truck into flooded neighborhoods during a hurricane or serving thousands on Christmas or Thanksgiving, your donation will go a long way. We encourage you to visit and learn more about them and to attend this amazing event this coming Thursday.

Please Visit www.BreadandLife.org

Bread and Live | Eat to End Hunger Benefit Event | Menu
Bread and Live | Eat to End Hunger Benefit Event | Menu
Heritage Turkey Project

A Closer Look: The Heritage Turkey Project

…year after year it is the Heritage Turkey Project that remains our most important intervention into the American food supply. For one, Frank Reese and his turkeys truly are one of a kind — no one breeds poultry better than Frank who stays true to 19th century Poultry Standards of Perfection.

The Carnivore's Manifesto

Heritage Foods founder Patrick Martins Wrote a Book! The Carnivore’s Manifesto

I’ve always known that a book was needed to accumulate all the funny things I’ve experienced over the years working with great people and tasting great foods. I met my co-author Mike Edison while doing a show on the Heritage Radio Network, and I knew I had found a perfect communicator for these ideas.

Grind 2: The Sequel

Cooking is easy. Mother Nature + the skill of a responsible farmer = the only recipe you should ever fuss over.

Rather than filling your shelves with epic recipe books, how about breed charts that describe the gastronomic wonders of every livestock variety? “One 32-ounce flank steak” as the prime mover in a recipe is not enough information for the enlightened carnivore. Where does that beef come from— farm and breed, please! And was it from a happy cow that led a decent cow life, grazing and doing happy cow things? Or was it a prisoner of American industry?

Cattle are a lot more nuanced than you might think. Dig this: Piedmontese and Belgian Blues are the only two breeds of cow that have the “double-muscle” gene, which makes them extraordinarily tender. And these cows are loaded with myostatin, a protein that inhibits muscle differentiation and growth. As a result, you get a supremely tender and delicious cut of beef. Contrast that with the Angus—which has more tooth and is especially good for dry-aging. The Simmental, a Swiss cow originally bred to stand up to thin air in the Alps, requires a serious knife and some sharp incisors when it comes time to eating. But its grain packs a lot of distinct flavor. The Akaushi is tangy with hints of blue cheese and olive oil. It has a rich aged flavor with a long aftertaste.

Being intimate with the supply chain is where it’s at, which is why Heritage Foods USA is an ingredient-based philosophy. Be a friend and fan of the beast. Food is very personal, and knowledge is power. And when it comes right down to it, it’s the meat, not the motion.

Let’s Grind! The importance of eating ground meat.

The way you cut your meat reflects the way you live.

— Confucius

cow

Of an average eight-hundred-pound steer on the rail, I’ve seen between 20 and 80 percent turned into ground. It’s very simple: The more meat that is ground, the fewer pieces the farmer needs to worry about selling. There are a hundred ways to cut up a cow, but how great is it when the farmer only has to worry about a few?

This all goes for lamb as well — if domestic lamb is ever going to become a growth market (instead of our importing it from New Zealand), we need to eat more ground lamb. And it also goes for goats, a great protein source and a potential profit center for independent family farmers because goats are low-maintenance livestock.

You can even grind your own meat and bring the movement right into your home. Why not? Become an expert mixologist! A good grinder will bring new life to any meat. In the meantime, try our delicious ground beef or combo breed packs!

Our Top 3 favorite ways of using Heritage Foods USA ground meat.

To defrost, submerge in pot of cold water (about 20 minutes).

1.    Season ground meat with Omnivore’s Salt and mix together. Form into patties and add to hot pan (no oil) on very high heat. Brown the first side for just a few minutes then flip burger to brown the other side. Cook until just burgundy red on the inside (just a couple of minutes if flat patty). Add to hamburger buns that have been toasted with American cheese singles on each side.

2.    Start boiling water for pasta. Sautee a nice pile of garlic shavings in a small amount of olive oil until golden brown. Add tomato sauce and 3 chopped anchovies over low heat. Meanwhile, brown your ground meat over high heat in hot pan (no oil) just for a few minutes until evenly browned. Add to sauce and cook for 10 minutes. Serve over pasta (we recommend Baia Pasta!). Add salt and pepper to taste.

3.    Combine one and two and make two main courses for dinner.

For the sustainable food movement to make an impact on America’s most unhealthy eating habits, we are going to have to play the game of convenience and infiltrate the territory traditionally staked out by McDonald’s, Burger King, Taco Bell, and their ilk. The above meals take a few minutes to make and boast the lowest portion cost in the food world.

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