#bringfieldroastalong This Summer – Giveaways!

Kicking off this Memorial Day weekend, tag #bringfieldroastalong in your Field Roast grilling and camping photos for a chance to win VIP prizes until Labor Day!  We’ll be choosing a winner out of every 10 photos tagged all summer long!  Get outside and bring Field Roast with you because our FieldBurgers, Frankfurterss, Sausages and Chao Slices will travel.  Our grain meats and Chao Slices need to stay nice and chilled until you cook them, so store them alongside your frosty beverages in the cooler and you are set.

We’ve been told that you take Field Roast hiking, camping and of course…to your family BBQs!  Be proud of the vegan meat you eat.  We make them fresh in Seattle every day.  Now you can find our products almost anywhere in the US and Canada too!  This contest is for our fans in the US and Canada only.

Pasta & Noodles from Around the World

We celebrate the food we make because it brings us all together. One of the values that expresses our Foodmaker’s Pride here at Field Roast is the family style meal. When we gather together at Field Roast in the community room, we often eat “family style” served from the same big dishes. We think this makes a subtle yet important difference in the way we share and gather around food. A big platter of pasta is right at home in this way of serving food, so we encourage you to join us!

This month, we are eating our way around the world with noodle dishes. From Italian Pasta to Japanese Udon and Soba, or phở from Vietnam we celebrate all the world’s cultures have to offer us by highlighting noodles and pasta this month. We have scoured our recipe archives and the internet to find great ways to create classic and new pasta dishes with Field Roast grain meats and Chao Slices. Enjoy!

pinterest.com/fieldroastgrain/pasta-noodles

Seattle Vegfest 2017

Every year Field Roast packs up our wares and heads out to Seattle Vegfest!  The Vegetarians of Washington put on this annual event drawing 30k people a year!  Two days and lots of great food and freebies are the draw to so many who have never tried vegan food, or who are eager to try the next great product that folks like us are creating.

This year we sampled our new Creamy Mac ‘n Chao!  We got some rave reviews and so much love.  We are always thankful for the Seattle community coming out and being so excited to see what we have to offer for the weekend.  If you have never made your way down, you missed out!  Led by Oliver and Jaxon from the Customer Service team here at Field Roast HQ, we fully staffed our booth for the two-day event with people from all across our company.  Those employees who work that weekend seem to really have a great time connecting with the masses that they normally would not get to meet.  Shared here are some pictures of our time there. Thank you, Seattle!

Root vegetables can’t be beet!

Root VegetablesWe get all excited about vegetables.  We use them in nearly all of our products.  You’ve seen chunks of them that fall out of our grain meats when you cook them, delicious carrots that give a sweet note to our FieldBurgers for example.  Every week we have eggplant, mushrooms, carrots, onions, butternut squash, celery, ginger and garlic delivered freshly cut to our facility in Seattle.  We used to cut them up ourselves…but that was creating a challenge as we grew!  So now we have vendors cut them for us and we just get to make grain meat, which is of course, what we do best.

Each month we are inspired to pull together recipes that Field Roast products, including our Chao Slices, can be used to make, or special recipes from our employees or customers!  We are a pretty lean crew of dedicated people in the office, and while we love to interact on social media and create amazing content…we are DIY!  So we love to see what you can create and are happy to share the best ways Field Roast shows up on social.  If you are interested in submitting any for us to use, please send a note to contact@fieldroast.com!

This month we are highlighting root vegetables!  These gems of the dirt are here for us when the weather is at its worst.  They bravely grow in icy soil and are so delicious!  We are loving the different ways root veggies show up on plates these days and are here to sing their praises!  Join us!

 

We make real meat.

Meat our Family

When you ask us about what we do, what Field Roast is, or how we make our products, we always say, “We make meat.”  Then we qualify that statement with “vegan meat” or “wheat meat”.  Wheat love and meat culture is part of what we call “Foodmaker Pride”.  This is a pride for making the best food we can possibly make, something really beautiful and delicious.  We honor and are inspired by culinary tradition.

We create foods with real ingredients that literally have roots, and that have a tradition themselves.  We use a process that was born in the butcher shops of Europe centuries ago when smoked charcuterie was a way to preserve food.   Our work creating vegan charcuterie is echoed now in standalone storefronts in Toronto and Minneapolis, which is gratifying and affirming.

After 20 years of pounding the pavement selling our wares to chefs and buyers across the country who are looking for “meat alternatives” and “fake meat”, we have finally seen the birth of the vegan butcher shop.  The vegan landscape is shifting so quickly and so fantastically it makes us so proud to be part of its evolution, and possibly part of that inspiration.

In the ever increasing cacophony of buzzwords used to describe vegan food, there is finally reclamation afoot.  Meat.  That word?  That is Field Roast.  Our friends in the industry are joining us in doing what we all must do; use the word meat to describe foods that provide protein and fat.  To arrive at the center of the plate and be called “faux” or “lesser” is a disparagement.  When you are making something fake you immediately define yourself as less. Delicious vegan meats and cheese are nothing less than the ultimate advocacy that will keep changing the world to a more sustainable food supply.

We know that saying “vegan meat” is not an oxymoron, nor is saying “animal meat” redundant.  We are in the midst of a very beneficial shift in perspective right now.  Even if you are a self-proclaimed carnivore, then you can eat vegan meat too, it’s for everyone.  In a generation, the words grain meat will feel more like soy milk coming off the tongue.  If plants equal protein, we are doing the work that will possibly save the planet.

Join us in this new vernacular for the vegan meat you eat.  Help to create this reality with your words and contemplate the new normal that is emerging.  Next up?  Meat farmers…you know, those people who grow wheat for the meat you eat.