Heritage Foods USA

It was formed in 2001 as the sales and marketing arm of Slow Food USA — a non-profit organization founded by Patrick Martins, dedicated to celebrating regional cuisines and ingredients.

Martins had learned about the plight of endangered foods while working for Slow Food, a non-profit organization created in Italy in 1986, in part to protest the opening of a McDonald’s on the Spanish Steps in Rome, and to bring attention to endangered regional cuisines and ingredients.

Call it community-supported-agriculture, or chef-supported-agriculture — thanks to pioneering home chefs and professionals at America’s very best restaurants who champion the ethos of traditional farming, and who understand the delicious difference made by healthy animals raised under the best conditions, Heritage Foods is able to support over fifty family farms, largely in Kansas, Missouri, New York, and Vermont.

From 2003 to 2015 the Livestock Conservancy census (first conducted in 1987) shows an increase in population of all the breeds that Frank is raising: 54% for the Black turkey; 41% for the Bourbon Red; 506% for the Narragansett; 502% for the Standard Bronze; and 1129% for the White Holland.

"[7] Heritage Foods USA partners with New York State and Vermont family farms to sell hundreds of goats to restaurants and home consumers throughout the month of October.

[8] The project has acquired the name “Goatober", because as a result of naturally mating goat, kids are born in the early spring, graze on pastures all summer, and are then ready for harvest in October.

Our pig program is led by Dr. David Newman and our processing is done by Lou Fantasma at Paradise Locker Meats.