Heritage Foods USA                        718-389-0985
The Source for Authentic American Heritage Foods

Dear Heritage Foods USA Supporter,

Stay tuned over the next few weeks as we offer a variety of Pawpaws, only harvested during a two week window in the month of September. In addition we will be premiering new cuts of grass-fed beef packages from our friends at White Oak Pastures. Check out the Heritage Radio Network Archives latest Farm Report conversation with Pawpaw authority Neil Peterson and Monday’s Edible Communities program which features grilling tips for grass-fed meats!

And of course our most important project of the year, Heritage Turkeys are now for sale!

As you probably know already, the Heritage Turkey Project is our most important project of the year. Since 2003 Heritage Foods USA has partnered with Good Shepherd Turkey farmers to create a market for heritage turkeys that taste spectacular and which represent a genetic legacy and a cultural patrimony that industrial agriculture has ignored. The Turkey Project is the cornerstone of many other farm-based projects including our efforts to preserve pig and chicken varieties, wild salmon and a myriad of other uncommon foods that we must create a market for and eat in order to save. To help us, we ask that you please consider reserving your Thanksgiving turkey early.

There are fewer birds than there have been for many years so we recommend reserving your bird early. Cancellations and refunds and address changes can be made through November 16th. Turkeys will arrive Tuesday November 24th via overnight FedEx.

Our turkey numbers are light this year for two main reasons. One is that the farmers of Good Shepherd Ranch will keep aside many breeding Toms to increase supply for next year. Also, the slaughterhouse, which serviced Good Shepherd for four years has closed due to the economy, leaving a hole that will be filled by many smaller processors around the Midwest.  By rallying around our turkey farmers this year, we will give Good Shepherd an opportunity to focus on becoming independent from the whims of other processing units; they will soon begin developing a new slaughterhouse of their own just a few miles from their farm that will exist to service only their needs and the particular needs of heritage poultry in the future.

Four breeds of turkeys are available for sale this Thanksgiving 2009: the Standard American Bronze, the Black Turkey, the Narragansett, and the Bourbon Red. While it’s not possible to pick a breed, you will be told which breed you receive. All are delicious!

Stay tuned for more information about these very special birds in the coming weeks.

Heritage turkeys are never frozen and arrive the Tuesday before Thanksgiving, November 24th via FedEx overnight.

Cancellations and refunds and address changes can be made through November 16th.

We recommend about one pound of turkey per person.

Shipping is included on all orders.

Thanksgiving Heritage Turkey 8 – 10 lbs - $119
Thanksgiving Heritage Turkey 10.1-12 lbs – $129
Thanksgiving Heritage Turkey 12.1-14 lbs – $149
Thanksgiving Heritage Turkey 14.1-16 lbs – $169
Thanksgiving Heritage Turkey 16.1-18 lbs – $179
Thanksgiving Heritage Turkey 18.1-20 lbs – $189
Thanksgiving Heritage Turkey 20.1-22 lbs – $199




Archives   Programs  

If you missed any of last
week’s shows on The Heritage
Radio Network, you can catch
them on our archive:


Read about us in Food Arts: LINK TO FOOD ARTS!

This past week, the Heritage Radio Network has been all about the film "Julie & Julia". On Edible Communities, host Marla Camp was joined by Julie Powell, the woman who inspired the story for "Julie & Julia". Acclaimed author Betty Fussell stopped by The Main Course to talk about her experiences with Julia Child and James Beard.

On another information-packed episode of Burning Down The House, Curtis B. Wayne dissected the complex relationship between architects, designers, contractors and clients, with special guests Bill & Chris Sharples of the Shop Arc collective. On the Q Report, Patrick and Mark had a chance to talk about a recent lawsuit involving prisoners and soy-based diets with Gary Cox.

Celebrity whiz-chef and food scientist Will Goldfarb officially launched his brand new show, Will Communication, which now immediately follows the already popular Urban Foragers. Anne Saxelby checked in on the American Cheese Society with guest Tia Keenan on the exciting show, Cutting The Curd.

Snacky Tunes continued the stations discussion about the future of cooking with guest Irene Wong, who went further into the ideas brought up by Michael Pollan in his article in the Sunday Times, "Out Of The Kitchen, Onto The Couch". Also, multi-platinum recording artist Moby will join Darin & Greg on the September 7th edition of Snacky Tunes. Mark the date on your calendar!

On Why We Cook, chef Erica Wides covered the gamut of greens, from soft, leafy greens to sturdier collard greens. On the latest edition of At The Root Of It, Erin Fitzpatrick talked with Bill Bendelow of the Sloan Wine Group about his eclectic collection of wines.

On a very special Farm Report, expert Neil Peterson, informs listeners of the history and future of the largest fruit native to America: the Pawpaw.  Neil’s interview airs just 2 weeks before this indigenous fruit is ready for harvest, occurring only during the month of September.   

Eat to the Beat was all about country music in New York, as guest Michelle Lopez shared a collection of community based organizations and events for those who love the twang. Severine Von Tscharner Fleming continued her look into the world of young farming with guest Amy Franceschini.

Heritage Radio Network is a place to find chefs, food mavericks, taste makers, artisans and intellectuals promoting and advancing the food and green movements.

Here are some of our personalities:

Heather Hyman and Lorenzo Ragionieri of the Farm Report

Patrick Martins and Katy Keiffer of The Main Course

Anne Saxelby from Cutting the Curd

Our Sponsors:


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.

If you wish to be removed from our mailing list, please click here.

PO BOX 827
New York, NY 10150

Tel: 718-389-0985
Fax: 718-389-0547