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Dear Heritage Foods USA Supporter,

We are proud to have been given the right by world-renowned Poet Laureate Mark Strand to use a short panegyric in our weekly email! While we have nothing against vegetarians, we do appreciate any famous writer who brings attention to meat!


January is a time for health and moderation, after a caloric filled holiday season! Please enjoy our weekly special on American Tuna, some of the best tuna the oceans have to offer. American tuna is low in mercury and line-caught. Our special of free cans of garlic continues for one more week!

Hand-chopped fresh garlic is added to the finest center cuts of this fatty fish. Only the finest center cuts of this fatty fish are filleted and hand-packed, cooked in their own juices, giving it a deep buttery flavor and creamy texture. The American Tuna fishermen catch tuna that are 2-5 years old, so the mercury level in them is minimal to non-existent. Omega-3 rich, lean and protein-packed with no carbohydrates and no additives, no fillers, no broth or water, this tuna truly deserves the Heritage label. It is "once cooked" in its own natural juices so you can eat it right out of the can.

While Albacore tuna may not be endangered per se, the methods used by American Tuna certainly are. It is those methods and attention to detail that give the tuna such an incredible flavor. Only the finest hook & line caught Gourmet #1 Sashimi grade Albacore fillets are used for their canned tuna that hails from the Pacific waters off the coast of San Diego, California and Oregon.

Omega-3 rich, lean protein-packed Albacore is good for your health!

Allow 5 days for ground delivery.
ALL PRICES INCLUDE SHIPPING

Offer of free cans for 1 more week only!

American Tuna Fresh Garlic (24 pack) - 12 Free 6-oz cans!
Twenty-four 6-oz cans + twelve fee. - Price: $130.00

American Tuna Fresh Garlic (Six pack) + Three Free Tins!
Six 6-oz tins plus three free - Price: $45.00

American Tuna Fresh Garlic (Twelve pack) + Six Free Tins!
Twelve 6-oz tins plus six free - Price: $76.00

American Tuna Sampler (Twelve pack)
Twelve 6-oz tins - Price: $76.00

American Tuna Sampler (24 pack)
Twenty-four 6-oz tins - Price: $135.00

American Tuna Sea Salt (Six pack)
Six 6-oz tins - Price: $45.00

American Tuna Sea Salt (24 pack)
Twenty-four 6-oz tins - Price: $135.00

American Tuna No Salt (Six pack)
Six 6-oz tins - Price: $45.00

American Tuna No Salt (24 pack)
Twenty-four 6-oz tins - Price: $135.00

American Tuna Jalapeño (Six pack)
Six 6-oz tins - Price: $45.00

American Tuna Jalapeño (24 pack)
Twenty-four 6-oz tins - Price: $135.00

American Tuna Sea Salt (Twelve pack)
Twelve 6-oz tins - Price: $76.00

American Tuna No Salt (Twelve pack)
Twelve 6-oz tins - Price: $76.00

American Tuna Jalapeño (Twelve pack)
Twelve 6-oz tins - Price: $76.00


THE BEST OF HRN

• A bi-weekly heritageradionetwork.com recap •

     Jan 2011

News

Tune in to The Speakeasy, every Wednesday at 3PM, where host Damon Boelte will discuss cocktails, spirits, wine, beer, tea, coffee and all things in the liquid universe, with guests ranging from bartenders and brewers, alchemists and ambassadors, roasters and regulars, and every expert and enthusiast in between. Learn from some of the world's leading experts in mixology, bar history, distillation and brewing about how we enjoy imbibing today. 

Damon Boelte is a classic cocktails and spirits aficionado, enthusiastically focusing on the works of legendary 19th and early 20th Century bartenders and authors such as Jerry Thomas, Harry Johnson, Charles H. Baker, Hugo Ensslin and Jacques Straub, as well as modern authors including David Wondrich, Dale DeGroff, Gaz Regan and Beachbum Berry, while also creating and developing his own cocktail recipes and bar methods.  He has consulted for many bars and restaurants in New York City and beyond, and is currently is the bar director for critically heralded Prime Meats restaurant in Carroll Gardens, Brooklyn. His background includes working for the world-famous LeNell's LTD spirits shop, where he worked with LeNell Smothers, teaching classes on Bourbon & cheese, wine, bitters and rare spirits. He has worked with many spirits and beverage companies such as Maker's Mark, Plymouth Gin, Tito's Vodka, Corzo Tequila, the American Gin Company, Highland Park and Stumptown Coffee. You can read about his cocktails and techniques in New York Magazine, The New York TImes, Time Out, Imbibe Magazine, GQ, Edible Brooklyn & Manhattan, Saveur, Bon Appetit, La Cucina Italiana, Food & Wine, Travel & Leisure, Eater.com, Tastingtable.com & seriouseats.com.

  • This January, responsibly dispose of your old electronics at one of ten eWaste Recycling Events, held across four boroughs of New York City, hosted by Tekserve and the Lower East Side Ecology Center.  Computers, printers, monitors, and lots of other electronics are being accepted for safe and proper recycling.  Visit tekserve.com/recycling for more information and drop-off location details.
  • On Jan. 23 in New York, COCHON 555 kicks off its 10-city national culinary competition promoting heritage breed pigs and breed diversity.  The tasting event will challenge 5 chefs, including Brad Farmerie of Public, Peter Hoffman of Savoy, Bill Telepan of Telepan Restaurant, George Mendes of Aldea and Sean Rembold of Marlow & Sons, to prepare a nose to tail menu created from 5 heritage breed pigs. Pig-loving epicureans will have a chance to sample these dishes along with wines from 5 different small wineries, including Scholium Project, Alysian Winery, Elk Cove Vineyards, Copain Wine Cellars and Failla Wines, as well as the opportunity to help select the “King or Queen of Porc.”  In addition, guests will be treated to whole pig breakdown demonstrations, followed by a whole roasted heritage breed pig and dessert.  General admission tickets start at $125pp and are available at www.Cochon555.com.
  • Hope you enjoy our newsletter - For more news follow us on Twitter @HRNupdates
  • Heritage Radio Network exists to bring our listeners more information and new ideas about our food systems, our culture, and our environment. All of our hosts volunteer their time, and our shows are made possible by our generous sponsors and donors like you. We have made donating to our station easier than ever by establishing a pay pal account. If you would like to earmark your donation to go to a specific show, you can do so by making a note of it on the payment page in the "purpose" box. Thanks so much for listening!
 

Follow us on Twitter



@HRNUPDATES
 

Recent guests and topics on HRN


Florence Fabricant on The Main Course



Dave Wondrich, author and mixology expert on A Taste of the Past



Music & Architecture on Burning Down the House


Anna Phillips, leech expert, on The Naturalist


Ben Flanner on Let's Eat In


Anarchy in a Jar on Let's Eat In


Patrick Connolly, head chef of Bobo, on Let's Eat In


Dave Arnold on Cooking Issues



The Year of the Vegetable on Why We Cook


The Pony Bar on Beer Sessions Radio (TM)


Sam Merritt on Beer Sessions Radio (TM)


Mo Frechette of Zingerman's on The Food Seen



Phil Smeltz on The Farm Report



Hiroko Shimbo, sushi chef, restaurant consultant, cooking instructor, and cookbook author, on A Taste of the Past



American College of Building Arts on Burning Down the House


Marissa Guggiana on The Main Course


Laura C. Martin on The Main Course


Brady Lowe, founder of Cochon 555, on The Main Course


Tax Preparation on Flash Talks Cash


Blair Randall on Greenhorn Radio


Holiday Plants on We Dig Plants


Abbe Turner of Lucky Penny Farm


Eli "Paperboy" Reed on Snacky Tunes


Chicken Soup for the Snow on Why We Cook


Belgian Beer on Beer Sessions Radio (TM)


Matt Lewis and Renato Poliafito of Baked on The Food Seen


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As always, we thank you for your continued support. If you have any questions, comments or would like to be a guest on our network, email info@HeritageRadioNetwork.com  

Thanks, 
Jack

 

Copyright (C) 2011 Heritage Radio Network All rights reserved.

Heritage Foods USA
The Source for Authentic American Heritage Foods

Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

Contact us with questions or ideas, look out for weekly announcements and read new recipes, by visiting: www.HeritageFoodsUSA.com.

You can listen to our shows on The Heritage Radio Network by visiting : HeritageRadioNetwork.com


402 Graham Ave. Box 198
Brooklyn, NY 11211
Tel: 718-389-0985
Fax: 718-389-0547