Mark Bittman and Meat Substitutes !

We got an email yesterday from a Field Roast loving Seattlelite (Ariana) who told us that famed NY Times food writer Mark Bittman was interviewed on local NPR station KUOW.

I have followed and enjoyed Mark's writing over the years.....ironically he is the author of How to Cook Everything Vegetarian!

At some point, during the interview Mark made a sweeping statement about how awful vegetarian meat substitutes were.

Ariana emailed the radio station and defended our honor! Thanks Ariana!

Mark probably doesn't realize that there are people making real vegetarian meats....that have....fresh vegetables in them.....garlic, red wine, lemon juice that AREN'T attempting to be a fake animal meat.....

When Ariana contacted the station Mr. Bittman evidently (I haven't heard the piece) said that he'd like to try some samples.....Mark..we'd love to get you some!

After Ariana emailed us I attempted to contact Mark at his NYtimes email address and got message back:
I'm sorry I cannot answer each individual query
and comment, but if you post these
questions/comments on the blog -
nytimes.com/bitten - I'm sure they'll get
answered. (Rest assured that I do read everything.)
Thanks for writing-
Mark

Does anyone know how to contact Mark so we can turn him on to what we are doing? Where is Mark Bittman!

Community Meal: Field Roast Shepherd's Pie

Yesterday was our monthly community meal at Field Roast. Usually David cooks the meal, we set a large table and enjoy some time together. Afterwords we have our monthly safety and production meeting.

This month's meal was Shepherds Pie with collard greens on the side. David started by massaging the Classic Meatloaf into crumbles, and mentioned also that he used our Porcini Gravy mix to give it some sauciness.

Today we welcomed two new faces to the office! Cindi, who comes to us via a farm in eastern Washington (among other places) and Korie from Australia. After the busy holiday season it is great to have more hands for the work that keeps coming. (Thanks so much for buying our food! That way we can keep making it!)

Now this may be a bit of a downer, since most of you won't be able to find either of these fabulous Field Roast products near you. There are some exceptions...like the Midwesterners who can find our Meatloaf at the Whole Foods deli counter, or those in LA that can do the same.

Richard setting the table in our Community Room

We love our meatloaf! Made really simply with carrots, celery, onions, a hint of tomato paste, organic palm oil (what's meatloaf without the fat) and our ubitiquitous grain meat.

These photos were taken by our newest FRoaster Korie, who joins us to work with production and quality assurance.

David and Korie in the Kitchen (which is also our Community Room)