Nominated by The Main Course O.G., Frank is a living legend and the best advocate for Heritage Breed Poultry!
Frank Reese of Good Shepherd Poultry Ranch is considered the godfather of American poultry. He is a fourth generation poultry farmer from Lindsborg, Kansas. For nearly all his life, Frank has maintained a keen interest in American heritage turkeys. The New York Times’ Kim Severson writes of Frank: “Only someone with a trained eye can pick the best toms and hens to breed, and Mr. Rees...
Spotlight On: Sam EdwardsFavorite Heritage Cuts: Pork Bellies, Fresh Hams, Shoulder
Sam and Donna Edwards recently stopped by the Heritage Radio Network studio to join Patrick and Emily on The Main Course OG. Download the episode to hear Sam talk all things ham, sausage, bacon, the Summer Fancy Food Show and the rebuild of his famous smokehouse in Surry, Virginia! And now for the first time ever, Edwards Hickory Smoked Sausage made with our 100% Heritage Breeds!
Photo Credit: Edwards Virgini...
Heritage Foods is celebrating the seventh year of its annual October goat project, NO GOAT LEFT BEHIND, and the second in the United Kingdom. No Goat Left Behind addresses the growing problem facing New England goat dairies — namely, what to do with male goats....
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Under the call to action Come to the Table. All are Welcome Here, 1000 guests came together this past weekend in San Francisco to award 200 American artisans in 14 categories at the Good Food Awards.
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A vegan, a butcher and a cow walk into a room… And started talking From Thursday, June 4th through Saturday, June 6th over 200 delegates from 40 states and 12 nations gathered in Denver for roundtable discussions aimed at progressively revitalizing a meat system that is currently wasteful, inhumane, and… well, not as […]
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Over the years we have been lucky enough to partner with the hard working fishermen of Bristol Bay, Alaska. They spend every summer working their nets to bring us delicious, sustainably harvested salmon....
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We are in full swing for barbecue season and are hoping you can spend some time grilling up your favorite summer foods! While you are waiting for your meat to reach the perfect temperature, tune into these Heritage Radio Network programs to keep up with all things food, culture, policy and trends. All of this and more, just time to impress your friends over dinner conversation!
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Hey all you summer cats and beach kittens! The warm weather has arrived and it's time to head out and enjoy those few extra hours of sunlight! So whether you're planning a day at the park, or laying out pool side, we thought we'd leave you with this weeks not to miss stories from Heritage Radio Network. Grab your towels, pack a picnic basket, and tune in for the most up to date conversations about food, culture, policy, and trends.
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Lamb Breed Histories and Heritage Lamb Taste Chart TUNIS It’s hard not to respect a breed that was referenced numerous times in the Bible (see fat-tailed sheep) and is reputed to be 3000 years old. It’s even harder to imagine the Tunis not being completely delicious since the first three U.S. presidents raised and consumed […]
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Frank Reese live on Heritage Radio Network! This week on No Chefs Allowed, Heritage turkey hero Frank Reese talks with hosts, Megan and Tricia as they begin planning for Thanksgiving. Frank, a fourth-generation turkey farmer, is the ambassador for the turkeys that used to feed America. Frank talks to No Chefs Allowed about today’s industrialized […]
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When our friends at Heritage Radio Network attended the Big Apple BBQ Block Party the weekend of June 8th, 2013 in New York City, it started a conversation about sustainable sourcing and barbeque. In the past, barbeque was a reflection of what was around in your area. The geography was reflected in the cuisine – you […]
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