Thus begins the first annual National Heritage Breeds Week. Running Sunday, May 17 – Saturday, May 23, it’s a country-wide initiative to bring awareness to the close to 200 breeds that are in danger of extinction. It all culminates on Saturday, May 23, National Heritage Breeds Day. Everyday this week, we’re preparing something to feast upon (at least figuratively). This week’s menu includes…

Monday, May 18: Heritage Breeds Survivor Pack Product Launch

Keep your eyes glued to your inboxes Monday for details on a product package inspired in equal parts by Sienfield and the question, “If I were stranded on a deserted island, what would I bring with me to eat?” You’ll save money and eat well. It is, after all, eating the breeds that ensures their survival which is the raison d’etre for this week’s festivities–that, and a celebration of the flavors and mystique of the historic breeds.

Tuesday, May 19: Heritage Breeds Podcast, Episode 7 [REPLAY]

It’s the interview heard ’round the world on Christmas Day 2014 between host C.S. Wurzberger (the Green Up Girl) and guest Jeff Duba. A message of peace, love, and joy (or–at the very least–of a burger so good that one foul-mouth chef let loose colorful expletives the FCC would ban from the radio waves). Airing on iTunes, Sticher Radio, and the Heritage Radio Network with its 1,000,000 monthly listeners in 200 countries, the podcast has been topping the charts.

Wednesday, May 20: Farmhand Day, Belhaven Highlands (Mendon, MI)

Not to be missed! Join us for a rare treat: a farm tour of a working Highland cattle farm with its own vineyard and organic hop vines. Then, participate in farm activities which may include feeding and watering week-old Highland calves, pruning the vineyard, moving cattle around, etc. Then sit down to a lunch sponsored by Duba & Co. of heritage Highland burgers. Go home with a pound of beef. We have room for a couple more people!. If you’d like to participate please e-mail The day begins in Mendon, MI, at 9:00 a.m. and concludes with a 1:00 p.m. lunch.

Thursday, May 21: Duba & Co. Podcast Sneak Preview

We’re going down into the wine cellar to pull out the proverbial vintage bottle of Dom Perignon. It’s the never-before-heard pilot episode of Duba & Co.’s podcast (currently, an on-going project). The episode’s been aging for about a year, and now you get to sit in on a conversation between two meat aficionados, Dan Mattson of the Grand Rapids Symphony Orchestra and Jeff Duba. Engrossing and engaging, the banter was taped while the host and co-host wax eloquent the glories of heritage meats. So grab a glass of fine wine or ale, head out to the patio, and pop in the ear buds. If you’re not inspired to fire up the grill after listening, you probably skipped Step One.

Friday, May 22: Joel Salatin Ticket Raffle

Attend a dinner speaking engagement featuring Joel Salatin at DeVos Place in downtown Grand Rapids on Thursday, June 18, 6:00 – 8:30 p.m. Part of Acton University’s keynote series, this is a ticketed event open to the public. Tickets are $60, and we’re giving away one this Friday. If your name is selected you’ll have 24 hours to accept before another name is drawn.

Saturday, May 23: Heritage Meat Sweepstakes Winner Selected

One of the names from of our passenger log will be drawn to receive a shipment of heritage meats, complements of Duba & Co. The winner will be notified by e-mail and/or phone and have 24 hours to respond. It’s one way to thank you for being with us.

Get ready for a week of engagement, and bon appetite!

2 replies
  1. Jen
    Jen says:

    My daughter and I went on a trip to Ireland and England several years ago. The most significant thing that stuck in my mind was the Hamburg we had in every restaurant. The taste brought me back to 4th of July and Memorial Day parties with big family gatherings. Summer.
    I remember when it was my turn to help my grandma make hamburger patties, she picked up a small ball of burger and pushed an onion in it and ate it just like that, raw. Being a young child I didn’t appreciate it as much, but I remember the taste of that cooked burger.
    I haven’t had that taste in way to many years. Until Ireland. Pure beef. No goo, no gunk, no preservatives. The USA as a whole has lost that. THANK YOU, for bringing that back.


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