Monday, November 23, 2009

Get your Celebration Roast in Vancouver BC!

You can now get some Field Roast products in Vancouver, BC! Check it out! We are really excited, and expect that the pallet of product they imported will go fast, but that this is the beginning of a wonderful relationship with Karmavore and their customers.

When Salim from Karmavore first contacted us in the office, I was skeptical. I have to admit that there have been many unsuccessful attempts to bring Field Roast to the Canadian market. We have been told that price, packaging and distribution are all barriers, and of course having the most expensive, quality fresh grain meat pass through the border causes confusion when the label clearly says "vegetarian grain meat" on it. (so which is it? Vegetarian, or Meat?)

Well, besides the fact that the word meat is not owned by the factory farm or animal meat industry, we just don't subscribe to the presumed fact that meat comes just from animals. Meat actually means "solid food" and Field Roast certainly is. While other "meat alternatives" are screaming from the rooftops that meatless and faux are fantastic, we think the word meat can be reclaimed to show meat eaters (carnivores and omnivores?) that vegetarian meat has a place in everyones diet.

So that tangent in mind, we are pleased to provide grain meat, and hope you'll let us know how we are doing! Join us on Facebook and our newsletter list to stay up to date on new products and how we make our meats. Thanks for reading!


Friday, November 06, 2009

Field Roast Customer Clammers for more FAT!

We get customer emails often and we always appreciate them. Many with accolades, some with suggestions and others with criticisms.

Today we got a special note from customer Bryan. He wrote:

"I would like to start off by saying that I like your sausages, so what I have to say is not really a complaint, but an observation. I've tried a lot of the veggie sausage, hot dogs, etc., and most of them just outright #$%. They have a terrible texture, and don't taste good either.

One thing that they all have in common is that they are low-fat, and real sausage tends not to be low fat. A good Italian hot sausage certainly is not. An Italian sausage has a lot of fat; it's part of what makes it good. I know you don't want to be a "fake meat," but I think you are missing something.

I want more fat!

You probably don't get a lot of people asking for that. And in this day and age, I don't expect to see products that say "New and Improved! Now MORE fat!" But I think we've taken the whole low fat thing too far."

Whenever I'm giving presentations about our product line or meeting with customers I always tell them that we use FAT in our products. Sometimes I describe our new Meatloafs as made with "plenty of delicious fat". We love fat. Bryan you are so right....ya can't make a good sausage without fat. If I could find a way to add more fat into our sausages i'd do it. Our every day cooking oil is expeller pressed safflower oil. In the last few years I've also begun to use organic palm fruit oil....which is...FAT! Solid at room temperature. Delicious, mouth coating, bottom of pan coagulating FAT! We use palm oil in our White Truffle Pate, Chao Cheese and now in our new Classic Meatloaf.

We have to melt it in order to incorporate into our recipes......we presently get it from a sustainable palm oil company (Agropalma) in Brazil.

Thanks for the suggestion Bryan.....and we promise to keep the fat coming....apologies for not finding enough in our products...but try the new Meatloaf, if you are lucky..there might some coagulated fat towards the bottom of the loaf. Give us a call or shoot us an email and we will give you a coupon for a Meatloaf to try out.