Tis the night before Thanksgiving and all through the house….from whence your Field Roast is crafted, it’s quiet now as we finish the week and the Thanksgiving production for the year (we have December’s holidays before us still) is now done. It’s been a busy time for us…with most of us working over time during the last month or so, making the roast, filling orders and talking to customers.
Last Friday we took our first break in a few months and had our own vegan Thanksgiving Dinner. We’ve added a few new employees so we can no longer fit into our kitchen. We sectioned off part of our warehouse, rented some tables and chairs, plopped down some candles and some table linens and cooked up a storm.
Our vision for Thanksgiving was to honor the spirit (either in reality or myth) of the first American Thanksgiving – a multi cultural feast that honors each participating culture with special thanks to the First Peoples (Native Americans) of this country.
Jennifer was the hostess and party planner person with Chef Steve cooking the fundamentals…..mashed pots, gravy, stuffing, cranberry relish and yes…..our beloved Hazelnut Cranberry Roast En Croute. I (David) cooked some of the more culturally specific meals because unlike last year, employees were to busy working to cook their own dishes. Mushroom Adobo from the Phillipines, Momo from Nepal/Bhutan with fresh salsa, Corn, Red Bell Pepper, Black Bean, Cilantro melange representing from South of the Border.
We also had a special honoring of key Field Roast employee Nhung Nguyen who has worked at Field Roast for 10 years! If you’ve ever had Field Roast….then you’ve had something that has been sliced, labelled, packed by Nhung and her crew of almost 20 people.
We hope your Thanksgiving tomorrow is as enjoyable and meaningful as ours was last Friday.
Peace to you,
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