Some pictures are worth a thousand words…some are just really adorable. Here are some favorite goat photos from our recent trip to No Goat Left Behind partner, Consider Bardwell Farms
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New York City’s mayoral election season is heating up. Amidst the controversies and politics, a new topic is emerging that has tremendous effect on the citizens of New York. Food is one of the most pressing topics today – access, production, distribution, and service – these all directly effect New Yorkers and all Americans.Recently our […]
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Last week we had the pleasure to provide the meat for a lovely food and wine event at the Astor Center in New York. The event was titled “Grilling and Swilling: Hot Weather Reds and Heritage Meats,” and looked at pairing favorite summer grilling recipes with delicious red wines. The event helped raise money for […]
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Last weekend I traveled with a group of Heritage Foods and Heritage Radio folks to Consider Bardwell Farm in West Pawlet, VT. The farm makes goat and cow cheeses the have achieved great acclaim from top chefs and cheese connoisseurs. The cheese-makers credit their amazing products to their pasture raised animals and small batch […]
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One year ago we launched our Heritage Foods USA Loyalty Program to thank you (the Enlightened Meat Buyer!) for your continued support! We are proud to keep it going for another year! Receive a certificate for $20 off your 2nd order. Included with every 5th order you place (5, 10, 15, etc.), receive a free […]
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By Janani Lee It doesn’t seem like there should be that much mystery involved in cooking a steak, but it is not as easy as you may think…or maybe it’s way easier and you are just over thinking it. I know that until recently most steaks I cooked were either way over done or stabbed […]
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By Sylvano Of the various ways salmon can be cooked, this one is simple and strikingly good. The salmon is baked in a very slow, humidified oven, which yields a moist, tender, velvet-textured fish. When it is served at room temperature with fennel and fava beans, or tomatoes and green beans, or beets and garden […]
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Ingredients 1 Duroc Pork Tenderloins 3-4 pounds of Kale 1 cup good soy sauce 1 cup mirin (sweet cooking wine from Japan) 1 cup real maple syrup pinch of red pepper flakes 2 onions quartered 2 carrots peeled and chopped roughly 2T brown sugar 10 green onions with roots cut off […]
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by Chef Erica Wides of the Institute of Culinary Education Ingredients Pork Marinade Blend in a blender or food processor: 4 cloves garlic, peeled 3 shallots, peeled 2 Tablespoons Chinese rice wine or sake 1 1/2 Tablespoons sugar 1/4 cup fish sauce 1 Tablespoon canola, or peanut oil 1 1/2 pounds boneless pork tenderloin, trimmed […]
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By Janani Lee Recently, a study was released reporting that pigs fed GM grains had more inflamed stomachs than those fed non-GM grain. This is one of the many red flags that have been raised about the unknown consequences and potential dangers of GMO in recent years. Genetically modified organisms (GMOs) have been in our […]
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Here at Heritage Foods USA, we are luck enough to work closely with Heritage Radio Network. Both organizations were founded by Patrick Martins and both share the philosophy of promoting a healthy and sustainable food system and celebrating food culture. Part of this blog will feature stories from Heritage Radio Network reporting on issues, foods, […]
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Laura’s Summer Picnic Fried Chicken is one of our favorite recipes. We find it particularly well suited to our Columdian Wyandotte Chickens. There is nothing that can compare to home fried chicken. Laura Reese could kill, pluck, clean and fry a chicken before you could get to, and from, local Chicken Shack in […]
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