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.
The Iliamna Fish Company is a hardworking crew of native Alaskan fishermen who spend their summer months touring the fishery located deep within Bristol Bay, Alaska in search of fresh sockeye salmon. Heritage Foods USA is proud to be working with the Iliamna Fish Company, a family of 25 immediate and extended relatives that has […] The post Iliamna Fish Company appeared first on HERITAGE FOODS USA.
Last year I visited Puebla, Mexico and had the opportunity to visit several farms, both industrial scale and independent. Meat is a cornerstone in Mexican cuisine, and though many families have difficulty affording it, it is still a strong cultural symbol in Mexican communities. During my trip I observed two radically different methods of raising and processing meat.
By Dick Bessey 1 Columbian Wyandotte Chicken 2 tsp salt Olive oil for coating grill Cut chicken into pieces and sprinkle with salt. Heat grill to low to medium heat. Coat grill with some olive oil to prevent sticking. Lay chicken skin side down on grill and cook for about 15 minutes until the […] The post Summer Grilled Heritage Chicken appeared first on HERITAGE FOODS USA.
Heritage Foods USA is proud to announce our historic effort to revive 24 rare, heritage chicken lines and create an alternative market for non-industrially bred chicken. We are partnering with Frank Reese, the country’s preeminent poultry farmer, to show our customers what real chicken tastes like.
“The better the breeding, the better the eating,” Frank Perdue declares in an old commercial from Perdue chicken. He walks us through the breeds of chicken the Perdue company has raised throughout its history, listing the relative merits and drawbacks of the Barred Plymouth Rock through the Rhode Island Red, None of them, he claims, are up to his standards of “tender meat, plump breasts, [and] well turned legs.” So he had to develop his own. It is telling that a generation later, the breeds of these chickens are not nearly recognizable enough to be used in a television advertisement.
Want a hot recipe? Here’s one: choose a lovely, well-sourced piece of meat — from a merchant that you trust, sourced from a farm that you know, and a breed you have come to love, and add fire. Et voila! There’s your recipe. Just remember, the fire is the constant, the meat is the variable. And don’t forget where it came from, so you can do it again.
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