Author: Patty Lee


3 Eating Animals reviews with quotes

https://variety.com/2018/film/reviews/eating-animals-review-1202845964/

“…it leans, implicitly, toward the pro-meat argument, since the most compelling figures in the film are a handful of heritage farmers who have sidestepped the industrial-farming system to raise their own meticulously cared-for chickens, turkeys, and hogs.

One of them, Frank Reese of Kansas, raises hallowed breeds of poultry that he regards as reverently as an old Italian winemaker does his grapevines. The animals are nurtured and respected, treated as part of the life cycle. Frank’s birds roam free, of course, and eat feed that’s good for them, and Frank talks about the aesthetics of farming, how there’s a “holy” aspect to it. He also says something stark: “There’s no way you can love an animal that’s been genetically engineered to die in six weeks.”

“Christopher Quinn’s documentary makes a persuasive, far-ranging case against factory farming, which it skewers from philosophical, epidemiological and even economic perspectives. Factory farms may make it possible to feed more people, but their environmental effects may make their efficiency a Pyrrhic victory. The movie isn’t even advocating vegetarianism. But it seems impossible to come away from it without wanting to know more about where your meat comes from.”
https://www.vogue.com/article/eating-animals-movie
“In the last 40 or so years, traditional farming—that storied American ideal of the individual farmer who cares for his crop and lives off his land—has quickly lost the battle to industrial farming complexes and factories that produce seemingly endless supplies of meat, eggs, and dairy, harvested from animals who often live in horrific conditions. To call those conditions cruel would be kind—and the film knows as much, highlighting not only what goes on behind closed doors but the stories of the whistleblowers who pay the price for speaking out about it. It is a love letter, too, to the remaining farmers who continue to care for their animals as living, breathing creatures with whom we share the earth.”

Watch Natalie Portman on The Late Show with Stephen Colbert to Promote Our Farmer Frank Reese Starring in Eating Animals

Watch Natalie Portman on The Late Show with Stephen Colbert promoting the new documentary “Eating Animals” featuring our poultry farmer Frank Reese Jr. The movie unveils the horrifying truth behind factory farming and the food system that many are so disconnected from and focuses on sustainable and ethical meat choices.

But instead of stopping meat consumption totally, the movie features farmers who are raising animals the right way. Our poultry farmer, Frank Reese Jr. was the highlight of the film — portraying a farmer who chooses to work outside the commodity market and raises his animals on pasture with healthy genetics. Frank is really the champion of the film, showing how using traditional methods of farming respects both the animals and land.

It is refreshing to see a movie that is able to show the horrors of factory farming while endorsing the need to eat the correct kind of meat and support farmers who are doing it the right way.

As we have always said here at Heritage Foods, it is important to eat less meat, but eat higher quality, healthy meat with strong genetics! Support farmers whose farms you would want to visit and whose practices you support. There is the opportunity to “vote with your wallet three times a day”. We as a society need to start to know our farmers, know where our meat comes from and hold big AG accountable for their actions against animals and the environment.

It all starts with small steps like knowing what is on your dinner plate.

Support Frank Reese and other independent farmers by buying from Heritage Foods here.

Tastes Better and Better for You! Heritage Chickens Win in Taste and Health Over Any Commercial Chicken!

There is no argument: Heritage breed chickens taste better AND are better for you!

Let the facts speak for themselves: Master poultry farmer Frank Reese’s heritage breed birds are of pure genetics, unadulterated by industrially engineered genetics, antibiotics, or the cruelty of big agriculture. They are raised on pasture and they taste like what a chicken should taste like, flavorful and earthy, never bland or mealy. Eating a heritage chicken is like traveling back in time, to a place where antibiotics and the cruelty of commercial farms never existed, when meat was farmed and delivered without the disastrous hand of large scale commercial farming tainting their health and flavor.

The tale of the tape, as they say in prize fighting, tells the story: Heritage birds are less fattening, have less than half the cholesterol, and less than a tenth of the sodium, because they don’t need it: they taste great without being shot up with salt. They are more nutritious, safer to eat, humanely source, and did we mention taste great? See the facts below — this is not just our opinion, it is a scientific fact.

Featured image: Jim Turner

Chuleta de Puerco con Piperrada Picante (Pork Chops with Spicy Pepper Sauce)

Chef Jonah Miller of Huertas in NYC shares a delicious recipe excerpt from his new book The New Spanish: Bites, Feasts, and Drinks with us!

Chuleta de Puerco con Piperrada Picante

(Pork Chops with Spicy Pepper Sauce)
Serves 4

Piperrada, like romesco, is one of the Spanish sauces that has made it beyond Spanish restaurants and can be frequently found in all sorts of places. To complement pork chops, which at their best have a healthy layer of fat, in this variation of our piperrada, we added some extra heat and acid in the form of pickled cherry peppers and a splash of their brine. Fresh oregano replaces the thyme for its more assertive flavor.

A glass of dry cider would be just right here.

For the Piperrada Sauce:
2 red bell peppers
1 yellow bell pepper
1 green bell pepper (optional)
3 tablespoons olive oil
Salt and freshly ground black pepper
1 yellow onion, thinly sliced
3 cloves garlic, sliced
1 teaspoon chopped fresh oregano
1/2 cup dry white wine
1/4 cup chopped pickled cherry peppers
1/2 cup pickled cherry pepper brine

4 pork chops, about 1 inch thick
Salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, lightly crushed
5 sprigs fresh thyme

To make the piperrada, preheat the oven to 450°F. On a large baking sheet, toss the bell peppers and the cubanelle pepper, if using, with 1 tablespoon of the olive oil and season with salt. Spread the peppers apart on the pan and roast for 20 minutes, or until the skins are nicely charred on all sides, turning once or twice as needed. (You can char the skins more quickly under the broiler or by grilling them; however, I discourage this, as roasting for a longer time makes them sweeter and more tender.) Remove the peppers from the oven and transfer to a bowl. Cover the bowl tightly with plastic wrap and set aside to cool.

While the peppers are cooling, in a sauté pan over medium-high heat, combine the remaining 2 tablespoons olive oil, the onion, and the garlic and cook, stirring occasionally, until the onions begin to brown and char slightly. Add the oregano and season with salt and pepper. Pour in the wine and deglaze the pan, scraping up any browned bits from the pan bottom. Stir briefly until the wine has evaporated. Remove from the heat and set aside.

Unwrap the bowl of peppers and peel them, working over the bowl to capture all of the juices trapped inside the peppers and from the condensation in the bowl. Discard the stems and seeds and slice the peppers. Add the roasted peppers and sliced cherry peppers to the onion mixture in the sauté pan and return to medium-high heat. Strain the pepper juices left in the bowl to remove any seeds and skins, and add the juice to the pan. Simmer until the liquid is reduced by half, then stir in the cherry pepper brine. Taste and adjust the seasoning. (At this point, you can store the piperrada, in an airtight container in the refrigerator, for up to 3 days.)

Season the pork chops with salt and pepper on both sides. Heat a cast-iron or other heavy-bottomed sauté pan over medium-high heat for 2 minutes. Add the olive oil to the hot pan and then the chops. Cook until deeply caramelized on the first side, 4 to 5 minutes. Flip the chops and add the butter, swirling the pan to help it melt. Add the garlic cloves and thyme sprigs, tucking them around the pan.

Raise the heat to high. When the butter foams, baste the pork by tilting the pan towards you so that the butter pools and rapidly, repeatedly spooning the foaming butter all over the chops. Cook for 4 to 5 minutes longer. The chops are done when an instant-read thermometer inserted into the thickest part of a chop registers 145° to 150°F, or use the thumb test (testing for a medium cook); they should be warm, but not hot, in the center. Transfer the chops to a plate, tent with aluminum foil, and let rest for 5 minutes.

To serve, slice the chops or dish them up whole. Pile the pipperada on top and serve immediately.

Using Seaweed to Feed Our Pigs!

Although it may seem strange at first, our pig farmers are having fantastic results by sustainably harvesting the ocean for high-nutrition feed for our otherwise traditionally farmed Heritage pork.

The farms we use are some of the first to use seaweed in the feed, and the results have been incredible.

David Newman of Newman Farms — one of our top partners and most noted pork experts in the world (he is also a professor of animal sciences at Arkansas State University, and is as dedicated to education as he is to sound, sustainable, and healthy farming) recently told Outside magazine that his 200 Berkshire sows are thriving on seaweed-based feed.

The benefits of seaweed are impressive, and could make a huge impact on commercial farming as well by reducing the need for antibiotics and selective growth promoters, promoting animal health, producing excellent quality meat, and even having a positive environmental impact, due to improved gut health and reduced animal waste.

We’re proud to be on the cutting edge of all-natural and sustainable solutions, and seaweed is part of this brave new world.

WHY IS HERITAGE PORK THE BEST PORK FOR GRILLING?? SCIENCE!!!!!

When it comes to the best pork for grilling heritage breeds win the flavor test every time.

We are speaking strictly in facts, science-based and proven from farm to table, from plate to mouth. No commercially bred pork, no supermarket special, can possibly complete. Heritage breeds are first in their class, true champions, the only pork you should even consider, especially during grilling season when the only ingredient besides the pork is fire.

The first thing you want to consider when choosing a pork chop is COLOR. We’ve heard it said that pork is the other white meat, but trust us when we say that what you want is a pork chop that hues closer to RED… a darker chop means the meat is holding more water. Pale meat means it has been denatured and dry. This goes for any cut, from shoulder to loin to ribs to chops. You want to see some color. This will ensure juiciness and tenderness.

BUT what it doesn’t guarantee is FLAVOR.

For flavor, what you want to see is FAT.

Fat drives flavor. This is true in pork, in beef, in lamb, in any meat. Of course some breeds are ridiculously fat and others lean, and in this wonderful world there is room for them all.

David Newman, world famous meat scientist and proprietor of Newman Farms, loves especially the Berkshire pork for being so well balanced. It has lots of fat, but a good, creamy, tasty fat. They aren’t obese so the fat doesn’t dominate their beautiful structure, rather it is the perfect blend of high quality meat and luscious fat.

And he is quick to point out, this is no opinion — this is SCIENCE!!! Of course the proof will always be on the plate, but make no mistake, when you want juiciness look for color, and for taste, look for fat. All Heritage breeds will deliver with subtle differences, you can’t lose. They are juicy and tasty and healthy. Remember: If you see a pale pork chop with no marbling…. Run in the other direction!!!

Get 10% Off Pork Tenderloins this Memorial Day!

With Memorial Day around the corner nothing beats our sizzling pork tenderloin. Perfect for a group, the pork tenderloin is a low maintenance cut easy to cook on the grill. Simple to cook to a perfect medium, just slightly pink, and delicious whether marinated, wrapped in bacon, or prepared simply with salt, pepper and a little olive oil, our tenderloin is justly celebrated as true culinary jewel, perfect for fine dining, family dinner, or sliced into medallions as party favorites. And if there is any left over, a fried tenderloin sandwich cannot be beat. Serve with sides of pasta salad and watermelon surrounded by friends to really welcome in the warm weather in style.

Use coupon FBGrill at checkout and receive 10% off your purchase of our pork tenderloin featured below! Now thru the end of May 2018.

PORK TENDERLOIN
Six 10oz pieces, $69.00

Hot Dog!

All of our animals are raised on-pasture, because we believe that is the way animals should be raised. Our animals are happy and healthy. Being outdoors, roosting and rooting, is how they were meant to be. We wouldn’t have it any other way.

New! for Memorial Day, our Hot Dog Sampler $52
Taste our favorite hot dog varieties from Original to Pepperoni, Gyro, and Buffalo Chicken — all from our friends at Brooklyn Hot Dog Company!

Burgers and Hot Dog Pack $59
Chops and Hot Dog Pack $72
Steaks and Hot Dog Pack $88
Bacon and Hot Dog Pack $69

 

Sausages:

We are excited to announce a BRAND NEW duck sausage from Smoking Goose Meatery in Indianapolis, IN. This Smoked Duck and Pear Sausage is a blend of duck and pork seasoned with pears, fennel pollen, and port, and smoked until fully cooked — try it now in our Sausage Lover’s Package! Smoking Goose partners with small, family farms in Indiana and neighboring states who raise animals humanely, on pasture and without antibiotics.

 

The 2018 Poults are Hatching!

Farmer Frank Reese is busy at Good Shepherd Poultry Ranch hatching the first poults of the 2018 heritage turkey season. See below for scenes from the farm!

How to Master the Double Cut Tomahawk Chop : An Epic Tale of Pork Chop Wonder

The double cut tomahawk chop looks like something cut by God’s own butcher — it is as powerful a presentation as it is elegant, the kind of thing that makes meat lovers genuflect with love even as they wonder how to cook the darn thing. It’s over two inches thick and it takes some secret knowledge to nail it at a perfect medium while getting all the flavor, juice and texture out of the chop without incineration the outside, without having to go lower slower… the finished product must be seared to perfection, and when cut open, be as pretty and pink as any thing ever to grace your plate. The pay off is huge. You don’t want to screw it up. Don’t worry, we are here to help.

We owe our two-hit technique to Zach Allen, the chef at Carnevino, the Batali and Bastianich citadel of steak out in Las Vegas. These are the same chops they serve there, and at Babbo, and if you’ve ever had the pleasure, the only way to describe the experience is epic. You can plan an afternoon around one of these chops.

First thing: Brine. While not entirely necessary with luscious, healthy, Heritage pork, it definitely helps with these extra-thick cuts to make sure that you won’t dry them out when you put them in the broiler.

 

Brine is easy. We use just salt, and for a minimum of four hours, but you could add a little brown sugar and leave ‘em in the fridge over night.

An alternative to adding that extra bit of sweetness to the brine, is to try a balsamic and sugar glaze to add during the final minutes of cooking – just half a cup of balsamic and about six teaspoons of sugar reduced by about half until the remaining liquid will coat a spoon. Takes about 15 minutes, and you kitchen will smell like vinegar, but can be done way in advance. This will add just a little sweet tang to the chop – not enough to compete with the beautiful taste of the meat, just a note to add a little value to a very thick slice of pork.

For now just dry off the chops and hit them with Kosher salt and ground black pepper.

Now, fire up the iron skillet. Make it smokin’. Begin by searing and rendering the fat cap on these honeys – you can cook them side to side in their own goodness. No need for oil.

Flip them every two minutes or so – the quick flip method encourages more heat through the entire chop, and you’ll start to see a nice crust on the outside. Everything here is done by vibe, but when it looks nice and brown, maybe 8 – 10 mins total cooking, take them out of the pan, and let them rest, tented, for about 10 mins.

That’s the secret. The meat is still cooking, you’ll have a lot less to travel now to get them to medium. Meanwhile, put the pan in the broiler to keep it hot. 

After ten minutes, paint them with a bit of the glaze, return them to the pan, and put then under the broiler. You will be surprised at how fast they cook. Flip them in 4 or 5 minutes and give them another 4 or 5 on the other side before taking them out testing them for doneness with a thermometer. Just north of 120 degrees is where you want to be – don’t forget they’ll cook while they rest. The glaze will have caramelized and is just going to be a sweet kiss, not a big flavor. Set them aside, tent them, give them 8 or ten minutes, and serve with confidence.

After a few rounds with the knife and fork you can separate the two chops right between the bones for an extra round of gnawing. The beauty of these chops is they take much longer to eat than they do to cook and have the odd quality of building the ego of whomever is enjoying them. Serve with heroic, big wine.

Page 1 of 2512345...1020...Last »