My VegFest Adventure

My journey began at VegFest 3 or 4 years ago, although I didn't realize it at the time. I was definitely excited about the chance to eat some delicious treats at the annual vegetarian food festival. As I walked out of the Seattle Center that day, it felt like I had discovered a vegetarian paradise!

I'm pretty sure I tried every morsel that looked tasty- I ended up so stuffed I could barely move. One sample, though, I just couldn't forget: Field Roast Grain Meat. The flavor and texture of the sausage blew me away; I was an instant fan. Imagine my delight when I found out that Field Roast was a local company!

So over the next few years, I kept my eye on this happy little company. The more I learned, the more I wanted to be part of it. Long story short, this December, I started working with the Field Roast family. It felt like a dream come true. When asked if I was interested in working the Field Roast booth at VegFest Seattle, I couldn't say yes quick enough.

VegFest had become a mini-holiday for me. Each year, I looked forward to it like a kid looks forward to Halloween (only with better snacks). It was especially interesting to be involved with a different side of the food festival. To help plan, set up, and work with the Field Roast team was a most satisfying and delightful experience. My favorite part was watching people's eyes light up after their first bite of grain meat. There was so much love, and it was an honor to help represent such a wonderful company at an incredible event. I can't wait until next year!

Oh, by the way.... no one bribed me to write this blog... my excitement is sincere. :)

VegFest Seattle 2009 button designs

Like it Hot? We made these buttons for VegFest Seattle...along with buttons for Chipotle's sweet friend Apple Sage and her Italian cousin who insists that her fennel seeds remain whole. But the "I'm Hot" button was the first to run out. Still Apple Sage is a favorite of many...and of course we were handing out our good ol' "Veggie Flesh Eater" buttons on the second day.

Field Roast at Seattle VegFest 2009

If free vegetarian food appeals to you, VegFest Seattle (and Portland in September) is where you need to be... and this year was no exception. Whether your a veg head looking for the latest and greatest or a veg virgin, everyone has a blast. The energy is always positive, the conversations are always interesting and Stewart Rose, the Vegetarians of Washington guru and leader, is always waving his flag and giving away yummy new vegetarian products.
This year we decided to switch it up from years past and sample our brand new Classic Meatloaf and the lesser known quarter loaf products. (see blog below) They did not disappoint, the feedback we got was amazingly positive. How can you not like a simply made grainmeat with fresh celery, carrots, onions and the secret? Saturated fat in the form of Organic Palm Oil.
As well as sampling our products we set up a slideshow, which showed everyone just how simple it is to make the Meatloaf. Because there are so many people coming through the booth this year we setup a suggestion/story box. Everyone came through with thoughtful suggestions and hilarious stories! Here are a few of our favorites.
A quick shout out to Keith Tucker who's making a documentary on the intersection between the Green/Veg movements and Hip Hop culture, called Pursuit of a Green Planet, it's going to be real! Thanks for helping us with our veg video!
Thanks to everyone for making this years Vegfest a complete success! We also had a little Write it Down contest to see what Field Roast stories were out there, Congrats to Rena Pugh, Nathan Miles & Roger Aldridge; we thought what you shared was really fantastic! And we will contact you soon for a free Field Roast Meatloaf of your very own.

The Quarter Loaf...curious?

In the beginning, of Field Roast, there was a hunk of vegetarian meat. It was aptly and lovingly called chub, and was simmered in a kettle. At that time, in those beginning times, there were only a few hands making them.
David developed three distinct flavors crafting them in the image of good food. They have to this day, all of the fresh ingredients he used in these early days. Garlic, Tomato Paste, Onions, Sage, Mushrooms, Red Wine, and Grains like wheat & barley, and Legumes too.
Now we have gone through the harsh lands of the deli slice, and many of you may say...but I love those deli slices! But we have come to know the greatness of the chubby hunk of veggie meat that only Field Roast can make, that we have come to stand beside this forgotten loaf and reinvent it!
We now peel the netting, making it easy to use. Now maybe you have noticed...our Quarter Loaves are 12oz...not really just Quarter Loaves, but 3/4 Loaves! These chubs bear no fat whatsoever, and can be used in so many ways, from chopped to sliced & ground. Besides, our grain meats are not fake, meatless or analog. They are meaty, and completely vegan...two things we insist are NOT mutually exclusive.