Our friend Ted made the most of Winter Storm Jonas, cooking up these delicious short ribs. He’s been kind enough to share his recipe with the Heritage Community!
Category: Community Table
A huge “Thank You” to all participants for sharing your holiday feast with us!
We are thrilled to announce the winner of our 2015 Heritage Turkey Photo Contest!
Each family submitted photos of their Heritage Thanksgiving Turkey for a chance to win an 18-20lb Heritage Turkey for Thanksgiving 2016. Our inbox was flooded with your submissions, here are the best of the best:
2015 Turkey Photo Contest Winner:
Freyja & Susan
South Berwick, ME
To all of you who support the Heritage Turkey Project, you have truly made this project a success. Thank You!
It would not be possible without your support and enthusiasm over the years.
We hope to see you! Our Founder, Patrick Martins, Director of Marketing, Alexes McLaughlin, and Director of Mail Order, Catherine Greeley, will all be there for this very special event. We look forward to meeting you and sharing a drink together.
HAPPY NEW YEAR!
For the first time in the history of Heritage Food USA, I feel as if we are not part of a revolution, but part of a genuine, mainstreamed movement. Everywhere we look we see genuine farm-to-table restaurants, a new wave of artisanal bakers, pasta makers, cheesemongers, and truly knock-out coffee shops and chocolatiers. Everything is, against all odds, getting better.
Since the 2001 New York Times article by Marian Burros announcing that Slow Food USA would sell heritage turkeys raised by Frank Reese, Heritage Foods USA has rumbled and sometimes tumbled laying the foundation for an alternative national meat supply.
Our challenges were myriad — finding partner farmers and processors who would help bring the best heritage breeds to the market consistently; finding trusted shipping partners to move our food around the country; finding wholesale and direct-to-home outlets for all the many cuts of livestock we sell; learning the ins-and-outs of maintaining an engaging website, running social media campaigns and managing our blog and marketing materials to help us reach a discerning customer base and engage them in our mission; finding the right team of leaders in the office, which has never been stronger; and learning how to make it work financially for all the parties involved.
Fifteen years ago this seemed like folly — when it came to being a purveyor of sustainable, humanely sourced meat, nothing was known or predictable. But right now we are clearly seeing a long-term future with incredible rewards.
Paradise Locker, our partner in all things butchery, has doubled their capacity after 15 years. This means more sustainably raised meat coming to market, and more infrastructure for good, clean, and fair food. Our farmers are investing in the future, too – there is talk of David Newman giving up his teaching gig to return full time to his farm in the Ozarks. Craig Good is starting to raise the Tamworth breed of pork for the first time. Ben Machin is expanding the number of farmers raising rare breeds of lamb under his flag.
More good news: With security comes more collaboration. This year we are following up the success of our universally beloved porchetta with more items from Swiss butcher extraordinaire Thomas Odermatt. Stay tuned for a Standing Cordon Bleu Roast (!!!), where Swiss Raclette cheese is rolled into the loin of our Old Spot pigs, using his acclaimed porchetta spices. The tradition of meat and cheese working together in a roast goes back three hundred years to Swiss traditions passed on to Thomas from his generation of butchers. Also from Thomas we’re looking forward to his own invention, the “turketta” — an entire heritage turkey deboned and rolled with delicious paprika and other earth based spices.
In Virginia, master charcutier Sam Edwards is celebrating the 90th year of his family business, and to celebrate, he is producing in limited supplies for the first time ever rare lamb prosciutto, meant to be sliced like the world’s greatest hams. We are also expanding our menu of patés, which met with critical acclaim last year. Salumi too! Stay tuned for rare breeds of rabbit, and new bacons, hams, and sausages in our Samplers and Subscriptions. We will also feature a new harvest of the world’s most delicious anchovies, bathed in various oils by our very own Di Liberto clan.
Earlier this year, there was a lot of hubbub surrounding a WHO report claiming that eating meat is dangerous. And we agreed. Commodity, industrially farmed meat is dangerous — and we have always zealously advocated a turning of the wheel away from those cruel practices. Heritage Foods USA is not part of that system. There is no controversy for us — we are proud to sell what might be the world’s best meats from the most innovatively traditional farms.
Of course none of this would be possible without our fantastic customers. We are so very committed to working for your business, and cannot possibly express the gratitude for having faith in Heritage Foods USA.
Wishing all of you a healthy, and delicious New Year, on behalf of over forty family farms and everyone in the Heritage Family, Thank YOU!!!
Founder & President
Heritage Foods USA
Thanksgiving is right around the corner, kicking off the winter holiday season. For us Thanksgiving is about sharing a meal, creating memories with loved ones. We are proud to help you bring friends and family together to celebrate over a feast of rare and heritage breed foods.
At the core of our business we really have you to thank – we wouldn’t have been able to increase our farmer network over the past decade to roughly 80 farmers and artisans. Likewise, the farmers and artisans would not be able to have increased the availability of these rare products to such an extent without your support and commitment. Of the over 51 million turkeys that will be consumed next week, less than 1% are heritage breed. Each year we have increased that percentage and hope to continue to do so so that heritage turkey will be on the table for generations to come.
Cotton Hill Creamery has been producing fresh, artisanal cheese from Alpine goats in the hills of Middleburgh, New York since 2009.
Michael Lee and Emily Sunderman run Twig Farm, a goat dairy specializing in farmstead cheese in West Cornwall, VT. The herd of about thirty-five Alpine goats spends their days grazing on pasture and enjoying fresh hay. The dairy has won many awards for aged raw milk goat cheeses, which Michael produces by hand using traditional techniques and equipment. Emily manages the business and marketing for the farm.
uce Guanzini and Mark Baustian have been raising Boer crosses on their farm since 1994. While neither come from farming backgrounds, Mark and Luce connected years ago over their shared love of animals while pursuing degrees in Biology and Animal Science at Cornell, respectively. Luce now works at Cornell as a Veterinary Technologist….
The species of grass that are out there, the wildlife, the birds, all of those things – even the contour of the land reflects the hoofprint of the bison. – Dave Carter, President National Bison Association
Dave Carter is the Executive Director of the National Bison Association, a resource for ranchers working to preserve, promote, and market bison as a sustainable industry.
Bison are a keystone species of the prairie ecosystem.
One might say bison are the “keepers of the plains”. The bison’s diet consists of native grasses, maintained by the slight disturbance of the bison’s cup-shaped hoof. In their hay-day two subspecies of bison, the plains bison and the wood bison, grazed from Alaska south into Mexico and out toward the eastern seaboard of the United States. Bison were so incomprehensibly plentiful, millions upon millions of hooves of migrating herds of bison laid the track for what is now highway U.S. 150 – year after year they wore one path, which crossed the Ohio River, running northwest to the Wabash River and into present day Illinois.
Dave Carter: I fly a small plane and it’s interesting when you fly over the prairies and you see these prairie potholes – these small lakes or ponds that are out across the prairies. A lot of those prairie potholes were formed throughout hundreds of thousands of years of buffalo wallowing in the dirt and kind of excavating it out and creating a catchment. When you create the prairie pothole, well then you have got an ecosystem that brings in the birds and the predators. So we feel that this is the animal that belongs in this part of the world. One of the things that we try and promote is that with bison the less that we tinker with the animal, the better.
Four hundred years ago estimates place historic buffalo populations around 50 million head. By one hundred and twenty years ago the American bison had been hunted down and driven to less than a thousand head.
DC: A hundred and twenty years ago there were less than seven hundred animals left alive. And there were five ranchers that essentially gathered up the remnants of the herd and saved them from extinction. People talk about the Bronx Zoo and the animals that were in Yellowstone, but it was really Charles Goodnight, and Samuel Walking, James Phillips, and the Pablo-Allard Group who gathered up the remnants and saved them.
Even though bison are being raised for meat production, the species remains wild in the sense that they don’t require any assistance mating, birthing, and can withstand cold winters without shelter. Today total bison numbers are estimated around half a million. Luckily, ranchers and the National Bison Association are committed to increasing numbers and keeping the species free of antibiotics, growth hormones, and heavy genetic selection.
Judith is a longtime friend, supporter of Heritage Foods USA, and serious cook. She’s shared one of her favorite preparations for Akaushi Short Ribs –
1. The ribs have arrived and are beautiful. I just vacuum sealed them and put them in the immersion circulator…I’m going to do a 72 hour 136 degrees (alá Thomas Keller) and then will season and finish them on Saturday. I’m sure they’ll be delicious.
2. After my 72 hour sous vide cook at 136 degrees, I took them out, cooled them down and they’re a beautiful pink…a perfect medium to medium rare. They’re totally tender. I took off the big pieces of fat (between the fat and the bones, I probably lost about 50% of the product), and put the large pieces of meat into vacuum seal bags where I added a red wine reduction sauce, with a little honey mustard. I vacuum sealed them and they’re in the freezer. They’re now ready to eat with just a gentle warming.
The “scraps” of the ribs, or the smaller pieces, I turned into a filling for dumplings. I added sautéed onions and leeks, parsley and a little salt and pepper, pulsed a few times in the food processor and put it back into the fridge to tighten up and chill. WOW what a flavor!
My pasta dough has been resting and I’ll soon be rolling that out to make the dumplings and freeze them.
3. I did make about 100+ small dumplings, froze them, and then ran out of energy.
The next day, I took the remaining 2 cups of short rib filling and tossed it with the fresh fettuccine I rolled from the remaining pasta dough. The flavor of the Akaushi beef was intense, the meat very tender and still pink in color. The sautéed leeks and onion added sweetness, the parsley added fresh herbal notes and texture. A little Omnivore Salt finished it off. I made a point of only warming it gently before tossing it with that delicate fresh pasta, but wanted to avoid re-cooking the product to preserve the sous vide benefit.
What a glorious dinner we had last night as a result! I sprinkled the dish with a little Parmigiano-Reggiano Cheese and it was perfect.