A blend of European and Asian heritage. And so it was, until hundreds of years later, when "Mien Ching" and "Seitan" travelled the perilous Pacific to the New World. Chinese and Japanese immigrants seeking a better life in this new America brought with them their traditional culture, including their two versions of grain meats. These "meats" were relatively unknown outside their own cultures until the birth of the natural food movement in the 1970's. In the late 1990's, David Lee, a chef in Seattle, was struggling to create a vegetarian teriyaki wrap when he learned of "Mien Ching" and "Seitan". By adding European flavours, David developed the third version of grain meat: Field Roast.