The Heritage Foods USA Advisory Board made what we do possible. Their support, both concrete and spiritual, have been an indispensable part of our success. We applaud all their work in life but especially their work in helping preserve biodiversity in the food supply.
Samuel W. Edwards III
Samuel W. Edwards III became involved with his family's business at an early age. Learning the business from the ground up included sweeping floors, chopping hickory wood and cleaning the grease pit. It wasn't long before his father and grandfather began teaching him the art of curing and monitoring Edwards Virginia Country Ham, Bacon and Sausage. Sam III eventually joined the company in the late 1970¹s as the third-generation Edwards to take charge. He focused on the specialty food trade, mail order and the internet site while opening two Edwards Virginia Ham shops in Surry and Williamsburg, VA.
He currently serves as a board member of the National Country Ham Association and past president of The Virginia Meat Processors and the National Country Ham Association. He also is serving on the Governor of Virginia's appointed Specialty Food Advisory Committee. Sam is a member of the International Association of Culinary Professionals, Southern Foodways, the DMA and NASFT. He is a Regional Director on the Southern Virginia Community Board for Eastern Virginia Bank and serves on the Board of Zoning Appeals in Surry County. He is also an active member of Olga's foozball emporium and pool hall, and is a member of Heritage Radio Network's Hall of Fame.
Winona La Duke
Winona La Duke is an Ojibwe community organizer, economist and author who lives and works on the White Earth reservation in northern Minnesota. She has worked extensively on Indigenous rights and environmental issues, most recently on the issues surrounding the patenting and genetic threats to wild rice, or manoomin.Winona's four books include Last Standing Woman (fiction), Allour Relations, Winona LaDuke Reader (non fiction), and In the Sugarbush, a children's book. Winona has served as a board member of the Indigenous Women's Network for the past 10 years. She also served on the board of Greenpeace USA (l99l-96) and is founding director of both the White Earth Land Recovery Program and Honor the Earth, a national Native American foundation. Winona ran as the vice presidential candidate for the Green Party in the United States presidential elections in l996 and 2000.
As a renowned Chef and best-selling author, Michel Nischan is credited with creating a cuisine of well-being, focused on a respect for pure ingredients and intense flavors without the use of cream, butter, processed starches or processed sugars. The inspiration to explore full-flavored cooking without such indulgences came in1994 from his son Chris who, at age five, was diagnosed with Juvenile Diabetes. Michel Nischan debuted his revolutionary cuisine at Heartbeat Restaurant at the W Hotel in 1997, and was immediately propelled to the forefront of New York's culinary scene. Since then he has continued to raise the bar for delicious and healthful cooking and is continually lauded for his dedication to well-being, organics & sustainability, and cultural food preservation. He has been nominated for a 2004 James Beard Award for his first cookbook, TASTE, Pure and Simple (Chronicle Books, 2003), a New York Times and Wall Street Journal best-seller.As president of Sources and Resources, Michel brings all of his passion and expertise to a variety of companies and organizations in pursuit of healthful, culturally significant and socially responsible food solutions. Michel's current clients and projects include work with the W.K. Kellogg Foundation's Food and Society Conference, the Ross School, The French Culinary Institute, Song Airways, where Michel is the Executive Consulting Chef for the first all-class airline to offer organic responsible food choices to 30,000 people daily, and Taj Luxury Hotels Group, in India, where he is developing restaurant concepts based on well-being.
Eric Schlosser, author of the best selling Fast Food Nation, has been investigating the fast food industry for years. In 1998, his two-part article on the subject in Rolling Stone generated more mail than any other item the magazine had run in years. In addition to writing for Rolling Stone, Schlosser has contributed to The New Yorker and has been a correspondent for the Atlantic Monthly since 1996. He won a National Magazine Award for"Reefer Madness" and "Marijuana and the Law" and has received a Sidney Hillman Foundation Award for Reporting. His work has been nominated for several other National Magazine Awards and for the Loeb Award for business journalism. In the words of Eric: "It's time to reclaim American agriculture from the fast food chains, pesticide makers, factory farms and genetic engineers. Our heritage foods are not only healthier and sustainable, but they taste a hell of a lot better. Supporting this revolution is easy: buy the right food from the right folks."
Alice Waters is the owner of Chez Panisse restaurant in Berkeley, California. Over the last three decades Chez Panisse has cultivated a network of local farmers who share the restaurant's commitment to sustainable agriculture. In 2001, Chez Panisse was named best restaurant in the United States by Gourmet Magazine. Alice Waters initiated the Edible Schoolyard project in 1995, which incorporates her ideas about food and culture into the public school curriculum. She is author of eight books, the most recent of which is Coming to My Senses: The Making of a Counterculture Cook (Clarkson Potter, 2017). Alice is also the International Vice President of Slow Food International and sits on the Board of Directors of Slow Food USA.
Michael is no longer with us, but he was so important to the beginning of Heritage Foods that we include his bio here and encourage you to research him and read his many books. Michael and Ariane Batterberry have founded two of the milestone national food magazines in this century: FOOD ARTS, the publication by and for the country's leading food and drink professionals and FOOD AND WINE, one the country's leading consumer magazines. Together or individually, they have authored eighteen books on food, entertaining, and art and social history. Several (The Pantheon Story Of Art; Fashion: The Mirror Of History; Bloomingdales Book Of Entertaining) have been best sellers. The Batterberrys are among the few authors who have had four concurrent Literary Guild selections. Michael Batterberry has appeared regularly on CNNFN (CNN's financial network) as commentator on trends in the restaurant industry. He served as introductory host to the Public Television series "RisingStar Chefs" in 1997 and he continues to be repeatedly interviewed by CNN, TV Food Network, Britain's BBC and other European programmers.The Batterberrys are in the James Beard Foundation's Who's Who in Food and Beverage in America, and were also chosen by the Foundations as Editors of the year in 1994. In 1998 Ariane Batterberry was chosen as Women of the Year by the Roundtable for Women in Foodservice. Michael Batterberry served for six years as a member of the National Board of the American Institute of Wine and Food. He is also on the Board of the French Culinary Institute and a Member of the Corporation of the Culinary Institute of America. He was also asked onto the board of Women Chefs and Restaurateurs. He is on the Board of Stone Barns and the Smithsonian Folk Life Festival.