"Doctor, I feel like a goat”.“How long have you felt like that”?“Since I was a kid”. How do you keep a goat from charging?Take his credit card away! What would Goatober be without a little goat humor? Or HUMOUR, as our British friends would say.
We’re proud to announce that we’re celebrating the sixth year of our annual goat project — GOATOBER, aka NO GOAT LEFT BEHIND! I love goats. Most Americans have never had the chance to try well-sourced goat meat, but those who experience it for the first time marvel at how light it is. The flavor of […] The post “Goatober” Bigger Than Ever!! Six Years Later, No Goat Left Behind! appeared first on HERITAGE FOODS USA.
We were doing some cocktail-napkin math and figured that we were about to sell The Meatball Shop their one millionth pound of pork, and that was worth some kind of award — so we gave them a couple of pens and a tote bag. But what we really want to do is have a meatball parade, because they deserve it: meatballs are going to save the earth.
In every family, there is a pride of history and lineage. This is no different for poultry or livestock. Heritage turkeys are the progeny of poultry that was bred for flavor. Norman Kardosh, Frank Reese’s mentor, spent his life teaching Frank how to raise heritage turkeys responsibly. He knew he was leaving his legacy to Frank, and he stressed the importance of pure genetics. Norman said, “If you mess them up it will take fifteen years to straighten out… if it’s even possible.”
Frank has become an icon of American farming and has been featured in publications ranging from the New York Times and the Wall Street Journal to National Geographic and Playboy. His story is the Rosetta Stone of the sustainable agricultural movement. He is a hero in the renaissance of American farming.
When we first started buying whole heritage pigs for our restaurant accounts and home chefs we didn’t know that hams make up 30% of the body weight of the pig. When we looked at our profit and loss statement, we realized that unless we found a great outlet for hams, we would fail as a nose-to-tail business, especially considering that we pay our farmers at least four times the commodity rate for pork, a price determined by a group of old men in Chicago that we think is too low.
The 2016 Heritage Foods USA Farm Tour kicked off May 4th with a historic meeting at the Memphis airport headlined by a 15-passenger van, which was at the ready for a 5-day chef tour. Since 2005, an annual farm trip provides the chance for chefs and curemasters to meet the people and animals behind their center-of-plate ingredients..
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