Every year Pawpaw season blooms for a few fleeting weeks starting in late August before disappearing just as quickly as it came. For many who know and love this indigenous fruit, pawpaw season is an exciting time highlighting the close of summer and the beginning of fall, but for most the pawpaw and its rich American history comes and goes without notice….
Author: Patty Lee
Brining chicken in a buttermilk bath before frying it to crispy golden-brown perfection has been a long standing southern tradition, but did you know using buttermilk to brine your chicken will produced juicy, fall off the bone tender result when roasted in your over too!
Life on Good Shepherd Poultry Ranch is good. Frank Reese raises heritage breeds of geese, chicken, and of course turkeys all on open pasture in the Tallgrass Prairies of Lind….
Over the years we have been lucky enough to partner with the hard working fishermen of Bristol Bay, Alaska. They spend every summer working their nets to bring us delicious, sustainably harvested salmon….
We are in full swing for barbecue season and are hoping you can spend some time grilling up your favorite summer foods! While you are waiting for your meat to reach the perfect temperature, tune into these Heritage Radio Network programs to keep up with all things food, culture, policy and trends. All of this and more, just time to impress your friends over dinner conversation!
As we began to ready ourselves for the arrival of our Belted Galloway 1/8 Cattle Shares we realized that the Belties were missing from our tasting notes! We immediately rounded up the crew and invited our friends for an impromptu afternoon of tasting.
Two of America’s originals, learn the history of the bison and turkey.
As summer gets rolling, so does the season of endless grilling and weekend cookouts. Topics of discussion as of late have centered on those summer cooking staples.
Hey all you summer cats and beach kittens! The warm weather has arrived and it’s time to head out and enjoy those few extra hours of sunlight! So whether you’re planning a day at the park, or laying out pool side, we thought we’d leave you with this weeks not to miss stories from Heritage Radio Network. Grab your towels, pack a picnic basket, and tune in for the most up to date conversations about food, culture, policy, and trends.
It’s time to ditch the Sansabelt’s™ and get back to work…
But not before one more trip down memory lane!
Oregon was a blast. I couldn’t recommend the scenic drive up highway 101 more. The Redwoods are an experience everyone should have at least once in there lifetime. The shear scale of the trees is something that can only be experienced in person.
After Eugene we headed up to Portland. Father Daniel joined us for this final leg of the trip. Patrick appeared on AM Northwest which was exciting and then it was off to Pastaworks for a book signing.
Our Magical Meat Tour ended the best way possible, surrounded by friends and family– sharing food, stories, and good times. Our good friends Becca and Ethan and their two sons Owen and Sulley had us over for a BBQ at their home. It was perfect and relaxing and just what we needed after 10 days on the road.
We are happy to be able to share our experience and are grateful for all of our friends, loyal customers, and partnering restaurants who were able to come out and support us!
Enjoy these photos from our trip.