Flocking to Heritage Posted on 22 Jul 16:55
When we tell chefs about the genetics of heritage chicken, our farming methods, and the way Emmer & Co. is rebuilding the poultry industry, they're always supportive and interested in contributing to the cause. But the true revelation comes when they taste a heritage bird for the first time. Deep, earthy, true chicken flavors. Dense, hearty texture. The response is almost always: "This has to be on my menu."
Chefs are artists, and their masterpieces rely on finding the best mediums. It's been an honor to partner with so many talented individuals, to enhance their craft by providing them with rich, savory heritage chicken to cook with, and to enable their culinary work to reach its full, delicious potential.
Every day more chefs are learning that the best-tasting birds are finally available, and are proudly adding heritage chicken to their menus. In the Bay Area, Emmer & Co.'s birds are quick to sell to restaurants and local butchers each week. We're seeing the same trend in both restaurants across the country, and in the kitchens of discerning home cooks. Again and again we hear that once people try heritage breed chicken, they simply can't go back to flavorless birds.
And with people all over the U.S. flocking to heritage, Emmer & Co. is working hard at growing our flocks and increasing production to meet the immense demand for the best birds. Thank you for being part of the huge, ever-growing community that is joining us in rebuilding a bond with honest food.
Emmer & Co. founder Jesse Solomon recently chatted with Sally James and Stephen Andrews on Slow Living Radio, a program that gets back to real living through the land, and talks about how food is meant to be. We invite you to tune in, slow down, and live well, by listening to the interview at the link below!