Behind the Food: Field Roast
Full Circle works with the best farmers, ranchers and artisan producers in the industry to source only top-quality organic produce and other all-natural foods for our members. This week, we’re taking a deeper look at a Seattle-based company that creates vegan grain meats and cheeses.
In 1997, Chef David Lee wasn’t satisfied with the vegetarian meats that were available on the market, so he used his extensive culinary background and love of bold flavors to create Field Roast. As an original maker of artisan vegan meats, Field Roast is rooted in a blend of heritage, combining European charcuterie-making tradition with the Asian tradition of crafting vegetarian meats from grains.
Using non-GMO grains, fresh vegetables and bold spices, Field Roast creates amazing products that are nourishing and high in protein. Rather than imitating animal meats such as “chicken” and “beef,” Field Roast uses local ingredients to create earth-based flavors such as “Smoked Tomato” and “Apple Sage.”
This is a company that doesn’t make fake meat; it makes grain meat.
Field Roast and Full Circle
Field Roast believes that real is better than fake, and uses real ingredients to make flavor-forward products, made by real people, all the while supporting the local businesses and farms that create our community. Field Roast’s dedication to low-impact, sustainable production makes it a perfect fit for Full Circle and we are proud to carry a wide selection of delicious vegetarian meats and cheeses.
Field Roast customers are Full Circle customers: the people who believe that the footprint we leave is important.
To learn more about Field Roast, visit fieldroast.com.
Before Field Roast
Prior to Field Roast, Chef David recognized the need to serve Seattle’s homeless and disadvantaged populations with nutritious and culturally appropriate food and founded FareStart (then called Common Meals) in 1988.
Early on, Chef David recognized that food was an extraordinarily powerful and uniting tool through which individuals could transform their lives. He saw an opportunity to train the individuals he was serving, thereby “teaching a man to fish and feeding him for a lifetime.” And in 1992, he officially launched a job-training program, transforming FareStart into a 501(c)(3) nonprofit organization.
Today, FareStart offers an intensive training program that prepares homeless and disadvantaged men and women for jobs in the food services industry, serving more than 800 individuals a year with 90% of program graduates securing living-wage employment in the food service and hospitality industry.
Find out more and learn how you can contribute at farestart.org.