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Crossing Cultures
  • May 9, 2014
Crossing Cultures

Every year for the past decade the Heritage Foods USA crew takes a bunch of chefs on a tour of the slaughter facility and farms that we work with in Kansas. What is most remarkable about the experience each time is witnessing the crossing of cultures: chefs mostly from the coasts who work at some of the best restaurants in the country meet, greet and share a meal and drinks with farmers and processors from the Midwest who raise the best meats in the country on their farms.