Two Wagyu Burgers & Pork Chops FREE in every order through the holidays! Just write “CHOPPED” in the notes box at checkout ($60 order minimum).
We were saddened to hear of the passing of Doug Metzger, a founding farmer for Heritage Foods. Doug raised heritage turkeys for us starting in 2003, our second year in business. He continued to grow rare birds, along with the Good Shepherd Ranch team and his wife Betty, for the next 15 years. Doug first started raising heritage breed poultry with his Dad in the 1940s. Life Magazine once published an article stating that Doug’s Dad, who lived to be 104, had more living descendants than any living American!
NEW! The healthiest, most flavorful chicken on the market today is now available in parts! Kansas based Good Shepherd Poultry Ranch heritage farmer Frank Reese, who has made it his life’s work to preserve endangered breeds of poultry, has worked for years to maintain stronger lines of chickens. Reese has partnered with his first-ever protégé, Jed Greenberg of Chosen Farms, to raise and process heritage chickens in New Jersey. His flock is the only heritage breed line available online!
Goatober is 13 years old! This is an ominous achievement (but one that we are proud of!). Some relate "unlucky" thirteen to an idea that at the Last Supper, Judas, the disciple who betrayed Jesus, was the 13th to sit at the table. The goat is no stranger to controversy - goats play a prominent role in European witch imagery. In engravings depicting witch “sabbaths” the devil is often depicted as a goat or a goat-like man.
Little Egg is a community restaurant that aims to contribute meaningfully to the world through food and gathering. They bring people together to share transformative meals and to seed a more sustainable food system. Chef/owner Evan Hanczor was the longtime chef and a partner at Egg in Williamsburg and is now the Chef at Little Egg, a new way to share our love of good food in the morning in a little bit smaller space…a poetic full-circle back to Egg’s early days.
We were so happy to have chef Jonah Miller of Huertas visit us in our studios. He filmed a short video on Spanish olive oil and he also prepared a pork belly dish which we are happy to show here so that you can prepare it at home.
We were so happy to get behind the scene access to Maialino, one of New York’s most beloved restaurants which closed temporarily during Covid and reopened in a new location a little under a year ago. Now located next to Marta, Maialino is run by chef Joe Downey-Zayas, a long time member of so many great Union Square Hospitality kitchens. Joe is the Executive Chef of Maialino (vicino) and Marta at The Redbury Hotel. With a deep passion for Roman cuisine and culture, Joe is thrilled to lead the revival of one of New York’s most beloved Italian restaurants. We were so happy to see him and his team in action and to taste one of chef’s most delicious creations.
BBQ does not need to use exclusively the cheapest meat available. As with all cooking styles, heritage breeds make every dish better. Fette Sau was one of the first BBQ joints in the US to feature exclusively heritage breeds on their menu. Before each service, the team at the restaurant would chalk the daily specials on the board with the cut listed first and the breed/farm right after. For nearly 20 years they have featured Berkshire, Red Wattle, Tamworth, and Duroc Boston Butt, Belly, Bacon Ends, and Ribs and have been an anchor to Heritage Foods!
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