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In the early 1800s millions of Bison roamed the plains of the United States. Less than 100 years later their numbers had been reduced to a mere 541 animals. While early conservation efforts helped raise this figure modestly, it was only when American farmers began raising Bison for their meat that their population grew into the hundreds of thousands. Much like the early Bison, the millions of healthy Standardbred chickens and turkeys which used to occupy the American landscape are now on the brink of extinction.
Frank is a true hero of the Heritage food movement — he is the first and only sustainable commercial farmer to receive certification by the American Poultry Association for his birds as purebreds, standards that were set in 1873 — and he has been featured in publications ranging from the New York Times to National Geographic. His story is the Rosetta Stone of sustainable farming, and the reason why when it comes to meat, the word “heritage” is synonymous with “heirloom.” Good Shepherd turkeys are the oldest line of turkey in America, 100 percent antibiotic free, and pasture raised on the Kansas prairie.
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