Our favorite time of year is right around the corner, turkey season! Our preorders launch Sunday, August 22nd. Supplies are limited, so act fast. Your bird will arrive to your door fresh, never frozen, on your choice of Thursday, November 18th or Tuesday, November 23rd. Preorder your bird here.
Our turkeys are raised by none other than Frank Reese — one of America’s most important farmers. His flock of turkeys is the country’s oldest, dating back over 180 years. His farm, the Good Shepherd Po...
We recently revamped one of our favorite kits — the Salami and Prosciutto Kit. A medley of the finest heritage breed charcuterie from six of America's most talented artisans, now with optional parmesan and crackers!
Shawarma is meat, thinly sliced, and wrapped in pita bread. A classic street food with Levantine origins, shawarma shares close ties to doner kebab, al pastor, gyros, and tacos árabes. Check out our kit and recipe!
We applaud California’s Prop 12. The proposition requires that meat sold in California must come from farms that require adequate space for its breeding pigs and egg--laying hens. It’s a step in the right direction towards a more humane and equitable food system.
However, we want to highlight that living conditions are only half the battle.
Introducing a new Dinner Kit — Heritage Vindaloo! This is our take on the classic dish from Goa by way of Portugal. The kit includes a 3-4lb Heritage Boston Butt, Goan spice blend developed by Chef Floyd Cardoz and produced by Burlap & Barrel.
In 1923, most chicken keepers had small backyard flocks that primarily produced eggs for the family and perhaps a few neighbors or a local store. That was Cecile Steele’s intention when she ordered 50 baby chicks for her home flock in the Delmarva Peninsula. But much to her surprise, she received 500 birds!
Instead of protesting, Cecile decided to raise the large flock in her modest chicken coop. A few months later, she sold the 387 that survived at a tidy profit. Within three years, Cecile ...
For this Dinner Kit, we travelled to the Mediterranean! The kit includes key ingredients we love — peppers from Ark Foods, Wild Rice hand-harvested by tribal members of the White Earth Reservation, Omnivore Limone Salt, Olive Oil Jones Sierra de Cazorla Olive Oil, Bianco DiNapoli tomatoes, and Parmigiano Reggiano. Shop the kit here.
In Your Kit
- 1 lb Heritage ground meat
- Ark Foods bell peppers
- Ojibwe Wild Rice
- Omnivore Limone Salt
- Olive Oil Jones Sierra de Cazorla Olive Oil
A circumstance of Covid 19, our Heritage Mutton Project began because our longtime partners, Tamarack Sheep Farm in Vermont, was forced to delay the processing date for their lamb. Some of their animals were processed at 1-2 years of age (hogget) and others were held for more than 2 years (mutton).
Of the over nine billion chickens raised in the United States last year, nearly all were one kind of bird — the industrially produced Cornish cross F14 hybrid. History has shown us time and time again that monocrops like this — particularly at this massive scale — are nothing but bad news. American poultry farming wasn't always like this though. Less than a hundred years ago, Standardbred, heritage breed poultry dominated the market, supporting lots of small farms and promoting biodiversity i...
A lot has changed since July 4th, 1776. Our country went from a nation of small, local, agrarian economies to one of behemoth, multinational corporations and industrial agriculture on a massive scale. We prefer the former, ourselves. Not only has the agricultural system transformed dramatically, so have the livestock themselves.
Not all is lost, however. There are still small family farms raising livestock like they did back when our country was in its infancy. They even raise the same breeds...