RECENT FROM HERITAGE FOODS USA


Twig Farm, Goatober Twig Farm

Twig Farm Cornwall, VT   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 […]

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Goatober Welcome Goatober!

Goat is a seasonal meat with mothers giving birth mostly in the spring. Baby goats grow dining on plentiful spring and summer grasses. They are ready for market in the fall. This is why Heritage Foods USA is working to change the 10th month of the year from October to #Goatober!

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Rainbow Haven Farm Goats Rainbow Haven Farm

Grahamsville, NY Rainbow Haven Farm is a small family farm owned by Patricia and James Mercado and their 3 sons, Jimmy, Mikey and Robert. As a family they raise dairy goats, Irish Dexter cattle, Romanov sheep, and Berkshire pigs on 10 acres of pasture in Sullivan County, NY. The resident guardian llama watches over the […]

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Goatober, Highwood Farm Highwood 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….

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Return of the Bison

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, […]

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Short Ribs Judith’s Akaushi Short Ribs

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 […]

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Standard Bronze Turkey Heritage / Heirloom

Agriculture began with humans saving and planting seeds and keeping animals. Communities selected traits over generations based on the needs of the culture and landscape. These animals and plants were passed down through generations, continuously improving as mutual dependence between the culture and food deepened. In this way food is cultural legacy – future generation’s […]

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Good Shepherd Institute Good Shepherd Institute Agriturismo

At the heart of Good Shepherd Poultry Ranch is Frank Reese, a fourth-generation farmer on a 100-year-old farm in central Kansas with more than 60 years of experience in breeding and farming heritage poultry. This year we are proud to announce the development of The Good Shepherd Institute, a 501c3 non-profit dedicated to supporting the […]

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Wholesome Wave

As we’ve mentioned before, Heritage Foods USA is a proud promoter of biodiversity and food security. We are pleased to share the work of Wholesome Wave, which has had a tremendous impact on our nation’s access to fresh and quality foods by pioneering the National Nutrition Incentive Network. Visit Wholesome Wave’s website to see initiatives […]

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Wagyu Tenderloin, Heritage Foods USA Grilled Akaushi/Angus Tenderloin

There is nothing like Akaushi/Angus Tenderloin to satisfy a hungry party. Our friend Ted shares his favorite additions to summer gatherings:   Ted: My approach is fairly simple, as I love the taste of the meat more than any flavoring or spice… About 6-7 days prior to cooking I take the roast from the freezer and […]

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