Category: Breeds


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

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!!!

The Voice of a Pork Chop

There is no denying the siren call of a Heritage pork chop, the sort of thing that would have made Homer crash his ship. Or, make a man sing about the Voice of a Pork Chop. Some folks might think it’s weird, but it makes perfect sense to us, and to Bob Dylan, who was a big fan of Jim Jackson, a blues and hokum songster who recorded this song in the late 1920s. Hokum, by the way, means comedy songs and shtick, and was big back in the days of medicine shows and vaudeville. This song was based on a popular gospel theme, bringing religion straight to the dinner table. The Voice of a Pork Chop?? Indeed!!!!!

Why a Duck? Ask Dickens!

The best thing about the holidays is always the food, that is, if you are doing it right! As we say here, let nature lead the way — great food is seasonal and should be celebrated in its own time. Look no farther than the books of Charles Dickens and ask why they always seemed to be eating geese at Christmas? Because that is when naturally mating geese and ducks are ready for harvest. It is nature’s way of writing a menu.

Our Aylesbury ducks, by the way, are the most incredible birds ever to make it all the way from London to your table! And their story is one of the best you will hear at the table.

The Aylesbury duck reached its peak popularity in the late 1800s when thousands of ducklings were sent from the town of Aylesbury to London and served by the top restaurants of the day.

Since then, the Aylesbury was crossed with other breeds like the Pekin, which fared better in industrial settings. If it were not for a few dedicated farmers who kept it pure, it is likely the breed would have disappeared for good. The Aylesbury Duck is listed on the Most Endangered List with fewer than 500 breeding birds left in the U.S. We’re proud to be offering these ducks this season — and no matter what you have heard, they are simple to prepare, not much different than roasting a chicken, and they are sure to make you a superstar in the kitchen!

The Aylesbury boasts a bouncy texture and rich, creamy fat. Its robust flavor with nutty and herbaceous notes make this the most flavorful duck on the market today. These ducks are raised outdoors on ponds and pasture with no hormones or antibiotics.

Americans consume less than 1/3 lb. of duck per year but we hope to restore the bird’s presence on the farm and at your dinner table.

Still need convincing? Here’s our recipe for a simple whole roast duck. If you love duck, and want a truly spectacular bird beyond what is even available in restaurants, you can’t possibly go wrong!

Click here for a simple duck recipe.

Jive Talkin’ Turkey , Part II

We were having so much fun talking about “turkeys of the 1970s” – a time when real Heritage turkeys were having a tough time fighting against the influx of industrial farming and a trend towards growing everything cheaper and faster, no matter what the ultimate cost — that we thought we’d go back and look at some of favorite TELEVISION TURKEYS of the 1970s!

Our favorites are failed copycat shows, and no one had more losing imitations than the original SIX MILLION DOLLAR MAN! Two of our favorites are the shameless copy GEMINI MAN, and the completely unfunny HOLMES AND YOYO about a robot cop named YOYO!!! Don’t remember them?? They were true TURKEYS!!!

Speaking of copycats, who remembers DOG AND CAT, a completely failed cop show starring KIM BASSINGER??

Television shows come and go, but Heritage Turkeys have stood the test of time, simply because they cannot be beat.

The industry does a great job of confusing the market by co-opting buzz words. The word “natural” can mean almost anything. And all of these turkeys have salt water added — they call it flavor enhancers. These are what we call “jive turkeys.” They are simply not the real thing. If you want the true tast of turkey, Heritage is the way to go.

Heritage Turkeys are the genuine item. Not copycats, not cheap imitations, not bionic robots or clones or anything produced in a laboratory like so many commercially farmed birds.

Heritage Turkeys are raised using traditional farming methods from birds with tremendous genetics. There are never any chemicals, and the birds get to roam and roots naturally. All of this goes to make Heritage Turkeys are the very best birds in the world, the most flavorful and juiciest birds on the market today.

Don’t trust us: Alice Waters says “These birds are without a doubt the tastiest birds you can possibly serve,” and Mario Batali, proudly claims “I’ve served these birds for my Thanksgiving every year for the past 12 years and always will.”

Just try calling Alice or Mario “jive” and see what happens!

Jive Turkeys, Part 1

Oh, those wacky 1970s, when it seemed that just everyone was wearing white bellbottoms and dancing to the Hustle. That may have worked if you were eighteen-years-old and could get around on platform shoes, but when it was your uncle Murray trying to act hip, pretending to be younger than he was (by a lot!), we had an expression for him: Jive turkey!

Being a turkey in the 1970s was NOT such a good thing, on the disco floor, or even on the thanksgiving table — By the early 1970s, factory farming had taken over the American poultry farming system, and turkeys were most commonly bred for traits that would deform them and destroy their flavor, namely how fast and how big they could grow. Turkeys were shot up with chemicals to keep them alive, and were so top heavy they could not walk had become the norm. In fact, they were growing so fast that turkeys became so inexpensive as to nearly bankrupt the industry.

Sadly, these kinds of “jive turkeys” – birds that really had no business representing American agriculture, became the norm, and it is still true. Like your desperate uncle trying to do the Hustle at the disco, commercially farmed turkeys cant be trusted.

The people behind this type of farming, growing everything as fast and as cheap as possible, think they can outsmart mother nature, but the there is always a price to pay: sick, inhumanely raised turkeys, and family farms that cant compete with this sort of mass production.

Thankfully, Heritage Turkeys are no jive.

(And after dinner, why not screen the classic comedy, JIVE TURKEY starring PAUL HARRIS?)

But when it comes to dinner, stick to Heritage. You don’t want anyone to call your turkey “jive” at the Thanksgiving table!

FRANK REESE, AMERICA HERO

A turkey is no better than the farmer behind it.

Long-time Heritage customers know that we got our start selling Frank’s turkeys, raised traditionally and responsibly on his Good Shepherd Farm and our relationship with him remains the cornerstone of our business.

Frank is a true hero of the Heritage food movement — he is the first and only sustainable commercial farmer to receive certification by the American Poultry Association for his birds as purebreds, standards that were set in 1873 — and he has been featured in publications ranging from the New York Times to National Geographic. His story is the Rosetta Stone of sustainable farming, and the reason why when it comes to meat, the word “heritage” is synonymous with “heirloom.” Good Shepherd turkeys are the oldest line of turkey in America, 100 percent antibiotic free, and pasture raised on the Kansas prairie.

“The biggest thing this year,” Frank says, “is that we’ve added two new farms to raise turkeys this year to meet a bigger demand. We never seem to have enough — hopefully this year if everything goes well to have twice as many turkeys as last year. But it’s still a drop in the bucket — our four farmers are going to raise what one big commercial plant will do in a week.

“But here are more and more people who want our birds — Some people who have had Heritage birds have tried to find something else, but they always come back.”

And it’s true, once you have experience the true taste of a Heritage bird, one that hasn’t been juiced with salt water and flavor enhancers, one that has been raised naturally and allowed to roost and roam and mate naturally, you will never look at another supermarket bird the same way.

Heritage turkeys are available now for Thanksgiving delivery. Isn’t it time you became part of this great tradition?

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