It’s just gotten easier to prepare a feast that more closely resembles the one served at the first Thanksgiving. Take a step back in time, pre-industrialized food, with the Ark of the Ark of Taste Thanksgiving Collection. This collection, available through a collaboration between Slow Food USA and Heritage Foods USA, is for real cooks, foodies, epicureans and gourmands in search of flavor – forgotten flavors.
Westford Hill Distillers, a craft distiller located in Ashford, Connecticut, has been invited by the Smithsonian Institution to help kick off FOOD in the Garden 2014: Waterways and Foodways. The series, which will be held Thursdays in September, began on September 4 at the Smithsonian National Museum of American History.
Welcome to our first national buying guide to Heritage turkeys. These are the turkey breeds that generations before us ate prior to the rapid rise and ubiquity of Broad Breasted Whites. Bred with the singular goal of producing a bird with more white meat that matures as quickly as possible, Broad Breasted Whites don’t taste like much when grown in confinement on commercial farms. Still, they have become so popular that other breeds of turkeys nearly became extinct.