Newsletters

Vegan

Shows

Videos

  • Farming Flavor

    Bold flavors require bold vision. In our third and final episode of Make Taste Happen, a series bringing together a roster of cultural trailblazers to taste and explore new ways of looking at plant-based food and our world, chef and host Roy Choi meets Vicky Phouangbandith, Principal Farm Designer at Heart Beet, an urban farming company in Los Angeles. Together, they serve up a vegan rendition of the Lahp Salad, a traditional Laos dish, using Field Roast Plant-Based sausage. Drawing inspiration from Vicky’s roots in Laos farming culture, Roy and Vicky create a vivid flavor profile packed with crunch while exploring how food and farming can connect each of us to our personal histories. Explore the recipe at fieldroast.com/recipe/vegan-goi-aka-lahp-lao-meat-salad/ #ad

  • Craft Beer, Crafting Flavor

    We know bold flavors require bold vision. Crowns and Hops is a Black-owned brewery in Inglewood, CA, whose mission is to create cultural equity in the craft beer space. In our second episode of Make Taste Happen, a new series bringing together a roster of cultural trailblazers to taste and explore new ways of looking at plant-based food and our world, chef and host Roy Choi and Crowns and Hops founders Beny Ashburn & Teo Hunter come together to serve up a plant-based take on the quintessential Jamaican oxtail stew with Field Roast sausage and their own Anomaly stout craft beer.

    Explore the recipe at fieldroast.com/recipe/urban-anomaly-brown-stewed-jamaican-sausage-with-rice-peas/

    #ad

  • The Art of Fermentation

    Bold flavors require bold vision. In this new series, Chef Roy Choi invites creators and culinary innovators who are pushing boundaries in their respective industries into the Field Roast Kitchen for a bold tasting experience. A meeting of the minds and palettes, each episode sees Roy pairing our creator’s crafts, flavors and cuisines with Field Roasts’ delicious selections, delivering a once-in-a-lifetime plant-based meal. While Roy and our guest creator swap unique flavors and their own ground-breaking stories, we’ll learn about their deep connection to food, to community; to exploring new ways of looking at plant-based food and our world.

    In our first episode of Make Taste Happen, chef Roy Choi and founder of Picklé, a community-focused pickle workshop in LA, Jess Wang, showcase the taste-altering possibilities of fermentation with a new plant-rich take on the traditional Chinese Zha Jiang Mian noodle dish featuring Field Roast. 

    Explore the recipe at   fieldroast.com/recipe/zha-jiang-mian-noodles/

  • Feeding On Isolation

    Counter Space explores the role that isolation has had on eating disorders this year. Sophia and friend Jessie Kahnweiler cook remotely and forge connection during lockdown.

  • Elementary Needs

    Sophia explores kids’ access to food in Kenya and cooks a traditional Kenyan stew. We meet NY teachers bridging the hunger gap in the U.S. and pay homage to the humble lunch box.

  • Food Justice

    Counter Space takes on systemic racism in America’s food systems. Sophia pays homage to the legendary chef Edna Lewis through cooking and talks with culinary star Kia Damon.

  • Taste of a Nation

    Decades of political instability take a toll on Iraq’s national dish, grilled carp. Sophia shows us how to make Masgouf sauce and meets a chef upholding his heritage through food

  • Edible Insects

    French businesses bet big on insects as food while Sophia shows us how to cook with bugs at home. We explore the off-limit foods that might soon be on our plates.

  • Spice of Life

    We go to the annual saffron harvest to see why Kashmir’s legally protected spice is so coveted. Sophia explores the roots of the spice trade and makes chai saffron crème brûlée.

  • Feeding Longevity

    We meet the people of Ikaria cooking up a healthy way of life as Sophia prepares a mediterranean classic. We ask if the blue zone diet can be replicated around the world.

  • Demand & Supply

    China super-charges its take-out industry at a cost as Sophia uses restaurant leftovers in a dish. We meet furloughed chefs shifting to delivery and salute the “Thank You” bag.

  • Last Orders

    As COVID takes its toll on restaurants, we meet those impacted. Sophia bakes them a tribute and meets an expert who suggests that there are hopeful business models on the rise.

  • Future Farms

    Amid questions about conventional farming methods, many look to do more with less. We meet people building farms of the future and Sophia shows us how to make braised cabbage.

  • SELF CURING

    Desperate Venezuelans turn to tea to fend off the coronavirus and Sophia makes preserved lemons and discusses when food can be considered medicine.

  • ALT MILK

    Australians milk an invasive spieces for a dairy alternative as Sophia cooks up some glazed goat milk waffles. We meet a dairy farmer breaking down the impact of milk alternatives.

  • FOOD FEARS

    Japan’s Fukushima farmers work to overcome radiation stigma as Sophia makes black rice pudding & peach compote. We meet a sommelier who says Fukushima’s sake is nothing to fear.