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From Dublin to New York: An Irish History told through food
  • Mar 2, 2015
From Dublin to New York: An Irish History told through food

St. Patrick’s Day brings memories of bagpipes marching down 5th Avenue in New York City, dying the river green in Chicago or a stomach too full of Guinness. Rarely, however, is a delicious meal associated with the once religious holiday. This may be because, as one writer put it, “economy is the main ingredient in most traditional Irish dishes.” The culinary tradition of that came out of a largely peasant Ireland to a proud Irish-American community is one of humble, simple and truly delicious food. St. Patrick’s day gives us the opportunity to tell the story of the food of Ireland taking us from the Gaelic Kings, through the Great Famine, to the now prosperous and proud Irish-Americans.

Surryano Ham Slicing & Storing Tips
  • Feb 26, 2015
Surryano Ham Slicing & Storing Tips

Don’t have a machine slicer at home? Not to worry, hand slicing is a can be a difficult skill to master but in reinforces the ancient roots of cured meat. It creates a unique experience compared to the machine generated paper thin slices and allows you to appreciate three-generations of curemaster knowledge that produce the perfect Surryano.

St. John’s Bread and Life |Working to End Hunger
  • Feb 26, 2015
St. John’s Bread and Life |Working to End Hunger

 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.

Red Wattle | A Rare Occasion
  • Feb 24, 2015
Red Wattle | A Rare Occasion

Red Wattle pork is sweet, buttery and earthy, with a subtle spice and a hint of cinnamon. Its expressive porky flavor is concentrated and bold. The Red Wattle is one of few breeds left in the world with wattles hanging from its jowl.

Chinese New Year 2015 | Year of the Goat
  • Feb 10, 2015
Chinese New Year 2015 | Year of the Goat

The Chinese New Year is based on the ancient Chinese calendar, which functioned as a religious, dynastic and social guide. Oracle bones inscribed with astronomical records and other artifacts date the calendar back as early as the 14th century B.C., during the Shang Dynasty.

Embden Goose Tasting
  • Feb 4, 2015
Embden Goose Tasting

The team at Heritage Foods USA prides ourselves on providing the best products available while supporting a network of eighty farmers who raise heritage and rare breeds. We are determined to lead the pack with the best tasting items available. To date we remain the largest meat purveyor with the mission of increasing agricultural biodiversity. We are always seeking promising competition to challenge our standard of quality as this would be a sign of a tipping point in the larger food system.

wagyu ribeye steaks
  • Feb 3, 2015
Steak Tips: Guide For The Perfect Steak

Steak cooks in minutes, but a few simple techniques can reliably tip the scale toward perfection. First, choose wisely. The quality of the meat is the foundation for a good steak.

Party Tips For Easy Entertaining
  • Jan 29, 2015
Party Tips For Easy Entertaining

Every heritage foods meal is a special one, whether it’s for a big dinner party, a romantic dinner for two or just brunch with the kids.  When we eat, especially when we eat meat, it’s important that we understand that we are undergoing an agricultural act, and also a moral one. Knowing where our food comes from is the first step to ensure that we are being good, clean and fair, but so is honoring mealtime. Here are some fun tips from the team here that come from years of throwing parties and events - we hope something in this entry is useful!