Monday, February 22, 2010
Thursday, February 18, 2010
Sippin' for the Seven
Come support our favorite primates at the 2nd Annual Wine (and beer) tasting fundraiser for the Cle Elum Seven chimpanzees.
Tickets only $35. All proceeds go to the chimpanzees!!!
Purchase tickets online NOW in the CSNW store (http://chimpsanctuarynw.kintera.org/store).
Featuring:
*Over 30 Washington State wines
*Local beer
*A free wine glass with our Jody logo
*Food to nibble on, including Field Roast sausages
*Live music by Lenny Price and Millie Radonovich
*Wine store to buy your favorites to take home
*Gift store with CSNW merchandise
*Wine Experts
*Your chance to talk to sanctuary staff and volunteers
*Raffle at the event with a trip to the sanctuary as the grand prize!
Sponsors: Poppoff, Inc., 93.7 The Wind, Vintage Vine, Inland Networks.
For more info, see event web page: http://chimpsanctuarynw.org/events/sippin2010/
Labels: Chimpanzee Sanctuary Northwest, Cle Elum Seven, CSNW, fundraiser, Lenny Price, Millie Radonovich, Roslyn, wine tasting
Friday, February 12, 2010
A Week of Making Field Roast - Day Six
Below are today's pics....we finished labeling quarter loaves, clipped netting for next week's production and cleaned our facility inside and out. We also shipped orders today as well.
Thursday, February 11, 2010
A Week of Field Roast - Day 5
The Quarter Loaf is the perfect size for slicing, and stir frying...sandwiches, wraps and gyros. We make them again by mixing, cooking with steam, and then wash them in a spicy broth. Nowadays, we peel the cotton netting from the loaves so that you don't have to pry them loose yourselves. But I digress...back to our production for the week!
Tomorrow everything gets shipped out and we perform our weekly extra special cleaning duties.
Wednesday, February 10, 2010
A Week of Making Field Roast - Day FOUR
Today we hosted some MBA students from Seattle University who are working on a project about business.
We also had our monthly community meal which this month...came in the flavor of Tet and an incredible vegetarian Vietnamese feast prepared by Lam, Nhung, Anh, Nga and Trinh....so good...check out the blog just before after this blog for pics.
Back to today....we made quarter loaves upstairs....Wild Mushroom with shitake, porcini and champignon mushrooms. See it in the mixing bowl below:
We also clipped and labelled bunches of Italian sausages....
and boxed yesterdays Mexican Chipotle Sausages.....
another day of making veggie grain meats!
Tet and Lunar New Year at Field Roast
This week Lam (our most senior employee) along with Nhung (our Label Room supervisor), Anh, Nga and Trinh all contributed. They created an incredible spread of food...all vegan and all delicious. When the table was set it looked like a banquet.
Here is a little slideshow below:
Tuesday, February 09, 2010
A Week of Making Field Roast - Day 3
In an earlier post, David eluded to our sophistcated labeling process, and we do this all by hand. Our labels and packaging are a reflection of the simple tenets of good cooking that we base all of our recipes on. I like that when I started working here almost 4 years ago, there were about 9 people working for Field Roast. Now...there are about 32. Meanwhile, our sausage linkers and dough mixers are not given more jobs to do, though they are asked to do them more often..the bottom line is despite our growth it's people, not machines who are most involved in making Field Roast. I like that.
Labels: Field Roast sausage, grain meat, vegan, vegetarian
Monday, February 08, 2010
A Week of Making Field Roast - Day TWO
Below are some photos from today's production with some captions.
A Week of Making Field Roast - Day One
Tuesday, February 02, 2010
Children Vote with Their Mouths - WE LOVE FIELD ROAST
Since the program began in March 2004, Kid Picks tests have been conducted in 379 venues, including PCC stores, community centers and events, and public and private schools. 3,214 products have been tested by over 23,000 kid "judges” who vote “like” or “don’t like.” 1,873, or 58%, of the products have passed. Each product is tested by a minimum of 30 kids and is designated as a Kid Pick if it can be statistically determined that at least two-thirds of any group of kids trying it will like it.
The approved products are flagged in our stores with Kid Picks tags and listed on the PCCWeb site at www.pcckidpicks.com.
Kids, parents and educators really enjoy Kid Picks events. Through promotion and word-of-mouth, the events have become very popular. Schools focusing on improving school lunch programs and in complying with new snack food policies appreciate "test driving" food options, and often use Kid Picks events as opportunities to talk to students and parents about healthy food choices, as well as the importance of voting and making their opinions count. The program does not collect information as to why a product is liked or not, but the process is closely supervised by PCC staff to be sure the opinions of the judges are not influenced by parents or other kids. Parents often take printed reminders of products their kids like with them, which we prepare for each Kid Picks event.
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Thanks for everyone at PCC for thinking of the kids and for submitting our veggie meats for consideration. I love the fact that kids like our foods! It makes our work satisfying.
Labels: pcc, veggie kids