uce Guanzini and Mark Baustian have been raising Boer crosses on their farm since 1994. While neither come from farming backgrounds, Mark and Luce connected years ago over their shared love of animals while pursuing degrees in Biology and Animal Science at Cornell, respectively.
At the heart of Good Shepherd Poultry Ranch is Frank Reese, a fourth-generation farmer on a 100-year-old farm in central Kansas with more than 60 years of experience in breeding and farming heritage poultry. This year we are proud to announce the development of The Good Shepherd Institute, a 501c3 non-profit dedicated to supporting the health of our national food system by educating agricultural experts, farmers, and students about techniques for preserving rare and heritage livestock. Course content will include both hands-on and lecture-style training. The curriculum is being developed in conjunction with Kansas Wesleyan University as an extension of their Environmental Studies Bachelor’s degree program.
Participating in our 1/8 cattle share program challenges you to eat like a true chef. Cattle shares are the most direct way to support sustainable farmers and are a great way to access exceptional beef produced outside of commercial scale.
We first heard of St John’s Bread and Life (B&L) when Anthony Butler, the Executive Director, approached us about participating in one of their events providing food for New Yorkers in need. We were surprised to learn that B&L is the largest organization in Brooklyn working to end hunger in our community. Each and everyday Bread and Life supplies thousands of meals to people and families in need. But it wasn’t until we visited their facility on Lexington Avenue in Bed-Stuy, Brooklyn that we really fell in love with their mission.
Thanksgiving! There's no other meal so rewarding yet so anxiety ridden then this once yearly feast. Your heritage turkey is going to be the star of Thanksgiving dinner. Protect your investment and your reputation this year by avoiding these 6 Common Thanksgiving Turkey mistakes! The post 6 Common Thanksgiving Turkey Mistakes appeared first on HERITAGE FOODS USA.
Americans LOVE cheese. Cheese consumption in the US has TRIPLED since 1970. This trend has been equally true for goat cheese. We’ve also begun to make more artisan cheeses at home here in the States, which is a point of pride for American cheese makers– but there’s still one thing we don’t do a lot of. Eat goat meat.
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