Meet our Director of Human Services, Susie Cantor!

FoodMaker - Social MediaWritten by Susie Cantor

I’ve heard that working on a production line was hard work. Believe me, I’m no stranger to hard work having been in the hospitality industry for decades, a single mom and owning my own restaurant — but I really had no idea what hard work meant, until, I worked with the amazing warriors of Field Roast producing all the delicious grain meat Sausages, FieldBurgers, Deli Slices and Frankfurters.

I got to spend a day and work with folks in every area of production: in the Mix Room (mixing all the fresh ingredients together), the Label Room (carefully labeling and packaging every product), the Warehouse (receiving all the raw ingredients, storing the cooked products and shipping finished products around the world), with the Sanitation Team (keeping all of our equipment sparkling clean) and with the Quality Assurance Team (ensuring that every product we make and ship is absolutely safe and delicious).

And not only is it a very “on purpose” work environment with great care taken every single step along the way, but it’s done with great teamwork and respect for each other. This is no easy task given that there is a veritable United Nations working here at Field Roast, representing over a dozen countries from across the globe from Vietnam, to the Congo, to Burma, to Guatemala, to Fiji, to Iran, to Iraq, to Morocco, to Kenya, to Somalia, to Ethiopia, to China, to the Philippines and many countries in between!!

I have the honor of being the new kid on the team as the Director of Human Services accountable for staff happiness and customer loyalty. I can tell you that the energies of love and respect that I’ve encountered working side by side with these fine people, no doubt impacts every bite of our Field Roast products in the best possible way. And it’s also an inspiring tiny glimpse of what’s possible for the future of humanity in our ever shrinking world.

Susie

Deli Slices Recipes from Field Roast “Cooks in the Field”

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This month, our three “Cooks in the Field” made recipes using our deli sliced Field Roast, which just launched in Canada.  That’s good news for our neighbors to the North!  Whether you are in the US or Canada, check out all three Deli Slices flavors (Lentil Sage, Wild Mushroom and Smoked Tomato) and the fun uses for them in the recipes below.

Healthy Homemaker Sarah Creighton created a veggie-packed lunch or snack idea with her Deli Wraps.

Urban Foodie Joy Martin sliced the Deli Slices into strips and glazed them in mirin for her flavorful Smoky Tea Ramen with Wild Mushroom Chashu.

Grill Master Adam Rosen delivered a 1-2-3 mushroom punch with his Grilled Triple Mushroom Panini.

Happy cooking!

Field Roast scores with sports fans at stadiums and at home!

It has been a victorious football season for both Field Roast and our hometown team!  Our Frankfurters and Field Burgers have been served at CenturyLink Field here in Seattle and Candlestick Park in San Francisco all season and will be available to the fans attending the Big Game at MetLife Stadium on February 2nd.

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Last Sunday, Field Roast founder Chef David Lee invited friends to his home to watch the Seattle vs. San Francisco championship game and enjoy a hearty spread of vegan game day party dishes.  Guests included Steve Ann Chambers of the Humane Society Legislative Fund, Makini Howell of Plum Bistro, Keith Tucker of Pursuit of a Green Planet and Field Roast’s very own “Cooks in the Field” Urban Foodie Joy Martin.

It was a fun afternoon of good company, delicious vegan fare and a Seattle victory!  Check out our video coverage of the fan food and football excitement:

 We hope you will try our game day menu for the Big Game!  All the recipes are linked to below and can be found at www.fieldroast.com/gameday:

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First Recipes of 2014 from the Field Roast “Cooks in the Field”

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Happy New Year! Our “Cooks in the Field” have come up with some delicious recipes inspired by places around the globe for January:

From North Africa, Urban Foodie Joy Martin’s Smoked Tomato Briks with Chermoula Sauce.

From Turkey, Grill Master Adam Rosen’s Field Roast Shawarma with Cashew Tzatziki.

From the Mediterranean, Healthy Homemaker Sarah Creighton’s Meatloaf Crostini With Peppers.

We would love to hear which recipes you try!

 

Winter Recipes from the Field Roast “Cooks in the Field”

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Our “Cooks in the Field” have been busy in the kitchen this month. We are excited to share these winter recipes with you today.

Please check out all three recipes on our Recipes page and let us know if you try them:

Grill Master Adam Rosen’s Marinated Grilled Veggie Stackers, perfect for tailgating.

Healthy Homemaker Sarah Creighton’s Meatloaf with Peppers, great for a Mediterranean-inspired weeknight meal.

Urban Foodie Joy Martin’s Wild Mushroom Bourguignon, a lovely holiday main course.