Get the story behind Field Roast and how they blend European charcuterie and Chinese Mien Ching traditions to produce grain-based vegetarian proteins. They’ve created flavors and textures so convincing, even die-hard meat lovers often think they’re eating the real thing.
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Carly Price spent the first decade of her writing career in search of a job with the right blend of wordsmithery, food geekery and ethical values. She found it all when she began working for Whole Foods Market in 2006. As far back as she can remember, long before getting her degree in journalism, she loved storytelling and had a passion for delicious food and fresh, healthy cooking. Even in grade school, she was that weird kid who liked broccoli better than potato chips. Now she especially enjoys sharing stories of the amazing entrepreneurs and artisans behind the products at Whole Foods Market.