Podcasts about Miyoko

Sam fue a comer a casa de Miyoko. Después de comer, Sam nota las fotos familiares que tienen en la sala. Hay una de un niño muy sonriente y Miyoko le explica que es su papá cuando era pequeño. Sam no entiende, ¿cómo puede ser el papá de Miyoko cuando lo acaba de ver y su papá no tiene ni un pelo en la cabeza, y el niño de la foto sí? ¿En dónde quedó su pelo? Juntas, investigan en varios lugares de la casa a ver si encuentran el pelo de su papá, pero no lo encuentran. Miyoko hace memoria y no se acuerda de haber visto a su papá con pelo.

Send us Fan MailCriminal defense lawyers can learn plenty from non-lawyers who courageously and optimistically blaze their own trails, stick to their guns in very challenging times, are resilient, and keep on blazing trails. For Fairfax, Virginia, criminal defense lawyer Jonathan Katz, Miyoko Schinner fits that bill.Miyoko Schinner became a vegan, missed the dairy that she loved with pasta and other dishes, and became a pioneer with Miyoko's Creamery, which quickly went nationwide on major grocery shelves with vegan mozzarellla and other cheese, and butter. Along the way, and with Miyoko's rebellious streak, her company won a 2021 First Amendment-protecting partial federal injunction barring the California government from restricting "Miyoko's use of 'butter,' 'lactose free,' 'cruelty free,' and 'revolutionizing dairy with plants' on the company's 'vegan butter'." Around ten years ago, Miyoko founded the animal sanctuary Rancho Compasión (here is the donation link), which thrives to this day with dozens of rescued animals, several staffmembers, and many students visiting throughout the year. She supports a support forum for women in business. As Miyoko says, she does not promote veganism by such abrasive approaches as throwing blood, but instead invites people to break bread over delicious vegan food, creates vegan cookbooks, brings people on worldwide vegan tours, and co-taught a Berkely college class on plant-centric food systems. When Jon Katz met Miyoko for the second time, at the 2022 Animal and Vegan Advocacy Summit, he did not know that she had been removed (or else was about to be removed) from the very Miyoko's Creamery that she had founded. Unlike Steve Jobs's revolving door with the Apple company he co-founded, Miyoko did not return to Miyoko's Creamery, and pivoted forwards.  Criminal defense involves plenty of thrills of victory, agonies of defeat, the lack of any supporters in the courtroom other than those on the defense team, and constant retooling, regrouping and refining on the road to victory. In this Beat the Prosecution episode, Miyoko talks frankly of how she emerged from being ousted from the company she founded (while her marriage was ending, at that), partly through the support and love of people who cared about her, and also from her companion animals. This episode also is on YouTube at https://www.youtube.com/watch?v=ijpVhPKWswIThis podcast with Fairfax, Virginia criminal / DUI lawyer Jon Katz is playable on all devices at podcast.BeatTheProsecution.com. For more information, visit https://KatzJustice.com or contact us at info@KatzJustice.com, 703-383-1100 (calling), or 571-406-7268 (text).  If you like what you hear on our Beat the Prosecution podcast, please take a moment to post a review at our Apple podcasts page (with stars only, or else also with a comment) at https://podcasts.apple.com/us/podcast/beat-the-prosecution/id1721413675

To be fair, my interview with Miyako was before Marty came to our screens…. you've seen in previous posts my excuse for the dog eating my homework; I've been producing a film in Philadelphia and the timing is less than stellar. I was also waiting to speak to Mike Fontaine and Kyra Panchenko about their makeup work on Marty which has since been recognized by BAFTA, but Kyra is insanely busy and our schedules did not align. So I am finally releasing my talk with Miyako mostly for bragging rights that I, too was granted the honor of having this superstar on the show.Miyako Bellizzi is THAT GIRL that you want to friends with. She is impossibly cool and effortlessly chic, and above all, spectacularly talented. Josh Safdi's Marty Supreme is without a doubt a polarizing film, but the one fact that is undisputed is it looked flawless. The authenticity, detail, and style are deserving of their Academy Award Nominations and we all knew from the moment this film was released that Bellizzi would be among those craftspeople who were recognized during awards season. I spoke to Miyako early in the film's release so we talked about the press tour a lot. I am not ashamed to admit that I have all the Marty Merch including the Wheaties Box. So while you may have seen this beautiful woman and her extraordinary work in this film featured everywhere from Vogue to Vanity Fair, we had a great time speaking off the cuff about the excitement of the cultural influence of an A24 press tour. Enjoy!0:00 - Intro3:37 - Miyoko from Uncut Gems to Marty8:37 - Creating Gwyneth Paltrow's Costume10:00 - Women's Fashion in the 50's12:13 - Individualizing Gwyneth's Character14:09 - Morphing Dylan into Marty18:04 - Developing and Collaborating Looks20:31 - How Character Arcs Transform Costumes21:48 - Resonance with Marty's Drive23:21 - Outro Get full access to Look Behind The Look at lookbehindthelook.substack.com/subscribe

A recent confession on Reddit went viral: someone admitted they were paid by a meat-industry group to infiltrate Reddit and other platforms pretending to be vegan, creating fake health scares and sowing doubt about plant-based diets. We break down the thread, what it reveals about industry disinformation, and why it matters for anyone who eats vegan or supports animal-friendly food.  Also Jason breaks down the recent Miyoko's Creamery conflict.  Reddit Link: https://www.reddit.com/r/AMA/comments/1p7kmbn/i_was_paid_to_discredit_veganism_online_ama/Send us a text

It's hard to overstate in influence of Cornell's Merlin on the growth of birding over the last few years.  What began as a simple tool for helping people to identify bird photos has become so much more, reaching millions of nature enthusiasts and even some celebrities. Miyoko Chu. Senior Director of Science Communitcations at the Lab, and Alli Smith, Project Coordinator for Merlin, join us to talk about what it's like to be in the middle of one this massive movement for nature lovers.  If you're interested in taking advantage of the sound recording workshop offered by Cornell and mentioned earlier in the conversation, American Birding Podcast listeners can save 40% using the discount code RecordMerlin40 at checkout through December 31, 2025.  Also, the ABA mourns Tony Fitzpatrick, and welcome birders to Fort Myers this weekend.  Subscribe to the podcast at Apple Podcasts, Spotify, or wherever you get your podcasts and please leave a rating or a review if you are so inclined! We appreciate it!

Hi Bakers,Not quite ready for Fall and all things pumpkin spice?? Get one last taste of summer in this classic dessert remixed. If you love coconut and pineapple, this might be the recipe for you! Just because you don't normally put it in a shortcake doesn't mean you shouldn't!…and I put this to the test, adding lime-infused pineapple instead of strawberry with gluten-free coconut shortcakes. Try this if you want sweet, limey pineapple with lots of whipped cream over tender and buttery shortcakes. Get the taste of a pina colada in every bite. Enjoy! ~CarolynGluten-Free Coconut Pineapple ShortcakesDRYMakes nine 3” shortcakes2 cups Cup4Cup Multipurpose Flour*1/2 cup finely shredded coconut, chopped fine1 teaspoon Koda Farms Sweet Rice Flour1/2 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon baking soda4 tablespoons granulated sugar1/2 cup cold butter, cut into chunksWET1 large egg2 tablespoons unsweetened applesauce2/3 cup full-fat coconut milk, stirred1 tablespoon fresh lime juice1/4 teaspoon lime zestFilling1 tablespoon fresh lemon juice5 cups freshly cut pineapple in small chunks1 tablespoon granulated sugar (Optional)Topping1 pint heavy whipping cream1/4 teaspoon vanilla extract1-2 tablespoons powdered sugarOptional: cream and sugar to brush on top before baking shortcakesPreheat the oven to 400°F and place the rack in the middle position. In a large mixing bowl, whisk together flour, coconut, salt, baking powder, baking soda, and sugar. Add the cold butter and cut it into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the bowl in the refrigerator.In a medium bowl, combine the egg, applesauce, coconut milk, zest, and lime juice. Pour the wet ingredients slowly into the dry ingredients, adding just enough to form a thick dough that is sticky but can still be rolled out into shapes. You may have some of the wet left over. The dough will be very soft, but it can be shaped with a bit of care. Scrape the dough out onto a floured counter and pat it into a large circle. The height of the dough should be about 3/4 inches tall. Cut into shapes using a cookie cutter, I used one about 3 inches wide. Re-roll the dough scraps and cut out as many shortcakes as you can. Repeat until you don't have any dough. This recipe makes ~9 shortcakes. Place the shortcakes on a parchment-lined cookie sheet and brush with cream. Sprinkle with sugar if desired. Shortcakes will brown much better if you brush them with cream. Bake for 10-14 minutes or until browned on top and firm in the middle. Cool on a rack.Wash and slice 4-5 cups of fresh pineapple into small chunks, and add 1 tablespoon of granulated sugar if desired. Stir to combine. Set aside.Whip chilled heavy cream in a high-sided bowl with a 1/4 teaspoon of vanilla extract and 1-2 tablespoons of powdered sugar. Whip until it forms stiff peaks.Assemble shortcakes by cutting them in half and spooning pineapple on the base, top with whipped cream, and garnish with mint if desired. Eat immediately!Vegan variation:-Use another gluten-free flour blend that does not contain milk powder. I like Cup4Cup Ancient grains flour for a heartier taste, or any gluten-free King Arthur Flour-Use non-dairy butter, I like Miyoko's brand in the stick, not the tub-Use egg-substitute or about 31/4 T more milk in place of an egg*Check the ingredient list of this flour blend (it contains milk powder) for possible allergens so you can bake safely!

Ame, la gatita de Miyoko, acaba de tener cachorros. Sam correrá lo más pronto que pueda a casa de su amiga detective para descubrir el misterio de cómo nacen los cachorros y por qué son tan tiernos. 

Alexis deBoschnek is a cookbook author, recipe developer, and writer based in the Catskills in upstate New York. Her latest book, Nights and Weekends, is extremely cool, and we talk about how she brings her deep recipe writing chops to help people cook better and faster. We also discuss her upstate life and some of the memorable recipes from the book. Also on the show, Aliza talks with Miyoko Schinner, the trailblazing plant-based chef, cookbook author, and founder of the vegan cheese brand Miyoko's Creamery. Her seventh cookbook, The Vegan Creamery, shares everything you need to make milk, cheese, yogurt, ice cream, and more without dairy. We also talk about big shifts in the plant-based eating world. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

For more of my latest content, subscribe to my YouTube channel, Dark Asia with Megan and join our awesome community. Your support means everything, and I can't wait to share more Asian cases with you! On Other Platforms: • TikTok: https://www.tiktok.com/@darkasiawithmegan • Instagram: https://www.instagram.com/darkasiawithmegan • Facebook: https://www.facebook.com/darkasiameganlee

Previously Miyoko was Tiffany's Vice-President Global Sales, International Operations, Vice-President Japan Division, Director - International Japan, Account Associate, Coordinator Ala Moana Store, Coordinator/Manager Global Trade Business.   Summary: Key Points on Leading in Japan Miyoko Demey, former President of Tiffany Japan, shares valuable insights on leadership in Japan based on her thirty-year career with Tiffany, spanning the U.S. and Japan. Her experiences underscore the importance of curiosity, respect, communication, and adaptability when leading in a complex cultural environment. 1. The Importance of Curiosity and Respect Miyoko highlights curiosity as a critical leadership trait. She emphasizes the need to listen actively, ask questions, and understand different perspectives, particularly when leading multicultural teams. Leaders cannot assume “standard” solutions apply. Respect for people, their work, and the local culture is key to building trust and creating an inclusive environment. 2. Building Trust Trust is foundational for leadership in Japan. Miyoko explains that consistency is essential—leaders must follow through on promises and remain transparent. When mistakes occur, leaders should focus on learning and growth rather than blame. This approach helps employees feel safe to take risks, make decisions, and innovate. 3. Overcoming Siloed Thinking with a “One Team” Approach Japanese organizations often exhibit a siloed mindset, where roles are narrowly defined, and collaboration can be limited. Miyoko tackled this by promoting a “one team, one goal” culture. She encouraged employees to see the bigger picture and understand their contributions to the collective success of the organization. 4. Leadership Challenges for Japanese Women Miyoko acknowledges unique challenges faced by Japanese women in leadership roles, such as self-doubt and societal expectations. She advocates for mentorship programs and encourages women not to underestimate their potential. Sharing her own challenges and imperfections helped her team feel more confident about stepping up and taking risks. 5. Communication is Repetition and Adaptation Effective communication in Japan requires consistent messaging, delivered in various formats, from town halls to one-on-one meetings. Miyoko points out that Japanese audiences often rely on subtle, unstated cues (ishin denshin), but assumptions can no longer be taken for granted. Leaders must clarify their expectations explicitly to avoid misunderstandings. 6. Understanding the Headquarter-Local Dynamics Miyoko's deep knowledge of Tiffany's headquarters gave her credibility as a leader in Japan. She acted as an effective “culture interpreter,” bridging the gap between the U.S. head office and local operations. Her ability to explain local needs to headquarters—and vice versa—helped smooth operations and build trust with both sides. 7. Resilience Through Opportunity Miyoko views challenges as opportunities for growth. For instance, during COVID-19, her ability to adapt to unexpected circumstances allowed her to manage Tiffany Japan effectively while maintaining work-life balance. This mindset of resilience and positivity is essential for leaders navigating crises. 8. Key Professional Traits: The Four C's Miyoko identifies her “Four C's” for leadership: Curiosity: Always strive to learn and understand. Confidence: Built through hard work and preparation. Courage: Make decisions, take risks, and own the outcomes. Compassion/Connection: Build genuine relationships by listening and understanding others. Miyoko's leadership approach demonstrates the power of balancing respect for Japanese cultural nuances with global business priorities. For foreign leaders in Japan, she advises listening, respecting existing structures, and acting decisively while maintaining trust and communication.  

YA Fantasy that is also perfect for moms? Yes please! Debut Author Melissa Miyoko Scott brings us the perfect blend of faith, fantasy, and friendship in her novel Izabella. Join Meagan and Melissa as they talk about the world of Aragon, teaching your kids to find good books, and the faithfulness of God.

Thursday, June 20th. In this episode we talk about: Weather report: Gordon Ramsay injured in bike accident, new Miyoko's butter flavors, avocado imports from Mexico on hold Dietary Protein Intake in Midlife in Relation to Healthy Aging () Tune in live every weekday at 11am to watch on  or on Instagram (and ), or watch on Twitter or Twitch! Follow , , and for more.

Text Dr. Black your questions or comments.In episode 19 of the 'Eat Your Greens with Dr. Black' podcast, Dr. Black and her sister, Wendy, a graduate of Le Cordon Bleu College of Culinary Arts, delve into the world of plant-based meat alternatives. This episode, part two of a three-part series, is designed to assist listeners in transitioning to a plant-based lifestyle. The duo explores and samples a variety of popular plant-based options on the market, including vegan breakfast sausages, impossible and beyond burgers, vegan pepperoni pizza with creamy Miyoko's pourable mozzarella cheese, and dairy-free ice creams. Through a lively discussion, they evaluate these alternatives based on appearance, texture, flavor, cost, and nutritional content, aiming to provide listeners with comprehensive insights to make informed decisions. Wendy shares her expertise and personal experiences, including her culinary background and how plant-based eating has impacted her health, particularly in relation to rheumatoid arthritis. The episode offers an engaging journey through the delicious possibilities of plant-based eating while providing valuable information to help listeners incorporate more whole plant-based foods into their diets. Links from episode:Chef Wendy's Easy Vegan Shepherd's PieVegan Migas from ConnoisseurusVegIf you enjoyed this episode, please take a moment to rate it, leave a review, and most importantly, share it with a friend! For my free guide to Living a Plant-Forward Life, visit the show website and subscribe! eatgreenswithdrblack.com For resources related to a plant-based diet or if you struggle to afford healthy food for your family, please go to eatgreenswithdrblack.com/resources.You can contact Dr. Black at dr.black@eatgreenswithdrblack.comI am happy to answer general questions related to the information presented on this podcast. Be advised that I will never offer specific medical advice via this website, even if your child is an established patient in my practice. If you have concerns about your child's health or growth, please contact their doctor.Thanks for listening and don't forget to Eat Your Greens!

Miyoko is an epicurean activist out to create justice for animals, people and planet by connecting our palate to our future. VegNews of her “The enormously talented chef/TV host/singer/athlete/she-can-do-anything Miyoko Schinner is nothing short of a genius.” She is the Founder of Miyoko's Creamery, one of the best known vegan butter and cheese companies in the world. This episode is sponsored by the coaching company of the host, Paul Zelizer. Consider a Strategy Session if you can use support growing your impact business. Resources mentioned in this episode include: Miyoko's Creamery site 2023 VegNews article on Miyoko Vegan cooking classes in Italy Vegan Japan Tour Miyoko's YouTube Channel Research on Vegan Diet's Climate Impact Bootstrapping article Paul's Strategy Sessions Pitch an Awarepreneurs episode

Manga by Enma Akiyama   Can you believe it? 100 episodes!    We and our guest Jess aka Voidburger from Skulltenders discuss Comic Cune manga Killing Me!.    Show Notes: • You can reach us at Twitter @shonenflopcast, Tumblr shonen-flop, or email shonenflop@gmail.com   • You can find our guest at skulltenders.com and @VoidBurger   • Help keep the show running by joining the Shonen Flop Patreon at patreon.com/shonenflop. Get perks like early access to episodes; joining us during recordings, and exclusive episodes on manga like Agravity Boys, Magu-chan: God of Destruction, and PPPPPP.   • Get Shonen Flop merch, including this episode's cover art, on a shirt, mug, print, or whatever else might catch your eye https://www.teepublic.com/stores/shonen-flop?ref_id=22733   • Become a member of our community by joining our Discord. You can hang out with us, submit your questions or six word summaries! Find it at https://discord.com/invite/4hC3SqRw8r   • Want to be a guest? You can ask to be on a future episode at bit.ly/shonen_flop_guest   Credits: • Shonen Flop is hosted by David Weinberger and Jordan Forbes   • Additional editing assistance by Dylan Krider you can find his podcast, Anime Out of Context at animeoutofcontext.com   • Assistance with pronunciation, translation, and other miscellaneous research done by Tucker Whatley and MaxyBee   • Episode art by Merliel (IG: mer_liel)   • Cover art funded by our generous art benefactor Nigel Francis   MAL Description: In a world where vampires exist, Saki Fujimiya is a vampire hunter. While she attends school like a normal teenager, she targets a specific vampire in her free time. However, when Saki confronts the vampire, none of her attacks are effective, giving her enemy an opportunity to drink her blood. The vampire—using the name Miyoko Kujou—claims that she has no intent to kill Saki before declaring that she actually loves her. The encounter ends there, but Saki continues to face Miyoko at school.   Miyoko has made a habit of drinking Saki's blood, and while she may say otherwise, Saki quickly succumbs to pleasure. Despite the gratification she receives from this interaction, Saki always tries to kill Miyoko immediately afterward. Is this a sense of loyalty to her position as a vampire hunter, or is it something else entirely?  

I must confess…it's Killing Me!   David and Jordan give their first thoughts on Comic Cune manga Killing Me!. Listen in as they give an overview of the first chapter, where they think it will go from there, and ultimately their “power word” to describe the series so far. They also dive into some listener questions.    Show Notes: • You can reach us at Twitter @shonenflopcast or email us shonenflop@gmail.com   • Help keep the show running by joining the Shonen Flop Patreon at patreon.com/shonenflop. Get perks like early access to episodes; joining us during recordings, and exclusive episodes on manga like Agravity Boys, Magu-chan: God of Destruction, and PPPPPP.   • Become a member of our community by joining our Discord. You can hang out with us, submit your questions or six word summaries! Find it at https://discord.com/invite/4hC3SqRw8r   • Get Shonen Flop merch, including this episode's cover art, on a shirt, mug, print, or whatever else might catch your eye https://www.teepublic.com/stores/shonen-flop?ref_id=22733   • Want to be a guest? You can ask to be on a future episode at bit.ly/shonen_flop_guest   Credits:   • Shonen Flop is hosted by David Weinberger and Jordan Forbes   • Additional editing assistance by Dylan Crider you can find his podcast, Anime Out of Context at animeoutofcontext.com   • Episode art by Shannon (IG: illuminyatea)   MAL Description: In a world where vampires exist, Saki Fujimiya is a vampire hunter. While she attends school like a normal teenager, she targets a specific vampire in her free time. However, when Saki confronts the vampire, none of her attacks are effective, giving her enemy an opportunity to drink her blood. The vampire—using the name Miyoko Kujou—claims that she has no intent to kill Saki before declaring that she actually loves her. The encounter ends there, but Saki continues to face Miyoko at school.   Miyoko has made a habit of drinking Saki's blood, and while she may say otherwise, Saki quickly succumbs to pleasure. Despite the gratification she receives from this interaction, Saki always tries to kill Miyoko immediately afterward. Is this a sense of loyalty to her position as a vampire hunter, or is it something else entirely?  

Numerous corporations are currently in control of the world's food production and distribution. Unfortunately, a lot of them are more concerned with raking in huge profits than making a real impact, leaving many people sick, hungry, and underserved. Award-winning chef, author, and entrepreneur Miyoko Schinner is actively working on making a huge difference in this space through her company, Miyoko's Creamery. She joins Corinna Bellizzi to share how she courageously and loudly talks about the harsh truth on big shots bringing more harm than good to the food system and animal agriculture. Miyoko also explores her own efforts in achieving food sovereignty and prioritizing impact more than mere numbers. Tune in as she describes how she is making vegan cheese accessible to every household and her plans to create the world's first vegan village in Italy. About Guest:Miyoko Schinner is an award-winning chef, author, entrepreneur and speaker. She founded Miyoko's Creamery (which she started at the “young” age of 57), and is often credited for bringing vegan cheese to mainstream audiences. She also founded Rancho Compasión, a farmed animal sanctuary and education center for school-age youth. Miyoko is the author of six cookbooks, including the bestselling The Homemade Vegan Pantry, and the book credited for launching the vegan cheese revolution, Artisan Vegan Cheese. She is currently under contract with Ten Speed Press/Penguin Random House on a 7 th book, The Vegan Creamery. She co-hosted a vegan cooking show on PBS called Vegan Mashup that aired for three seasons. She currently hosts a new YouTube cooking channel called The Vegan Good Life with Miyoko, and was featured in a 4-part Netflix series, You Are What You Eat: A Twin Experiment. Calling herself an epicurean activist, she has worked tirelessly for over thirty years to reimagine a food system built on sustainability, equity, and compassion for animals. Her popular cookbooks, products, and thought leadership have inspired people across the globe to reconsider their food choices and take personal joy and responsibility in helping to participate in a better food system. Miyoko has spoken all over the world in far-flung places as Saudi Arabia, Italy, and Korea, as well as home in the US at Google, Dropbox, The Smithsonian, WBUR, KQED, The San Francisco Library, and many others. She is regularly featured on podcasts and interviews. Miyoko has been recognized by major media outlets as a cultural icon and food innovator, and was named to the coveted inaugural list of Forbes 50 Over 50 in 2021 as well as a “Game Changer” by Food and Wine. She has been featured in the New York Times, Forbes, Food and Wine, Bloomberg, Washington Post, The Guardian, San Francisco Chronicle, Washington Post, and many other media outlets. Miyoko has three grown children and resides in West Marin with her dogs, cats, and close to 100 other animals. Guest Website: https://www.ranchocompasion.org/Guest Social:https://www.instagram.com/miyokoschinner https://www.facebook.com/miyokoschinner https://www.youtube.com/@thevegangoodlifewithmiyoko Love the show? Subscribe, rate, review, & share! https://caremorebebetter.com Follow us on social and join the conversation! YouTube: https://www.youtube.com/c/caremorebebetter Instagram: https://www.instagram.com/CareMore.BeBetter/ Facebook: https://www.facebook.com/CareMoreBeBetter LinkedIn: https://www.linkedin.com/company/care-more-be-better Support Care More. Be Better: A Social Impact + Sustainability PodcastCare More Be Better answers only to our collective conscience and aims to put more good into the world. As a listener, reader, and subscriber you are part of this pod and this community and we are honored to have your support.

Yvette enjoys her conversation with Miyoko Schinner, the host of the YouTube cooking channel called The Vegan Good Life with Miyoko. Miyoko is an award-winning chef, author, entrepreneur and speaker. She is the founder of Miyoko's Creamery, a leading plant-milk dairy company. This conversation will have you reconsidering what you eat and why. 

In this episode, Lauren Hawker Zafer is joined by Arti Raman and Neil Cohen. The whole of this unique conversation revolves around a fascinating survey: “the state of generative AI" that was conducted by Portal26, in partnership with CensusWide. Portal 26 polled 400+ C-suite and IT professionals about the state of Generative AI.  Its results depict an environment in which companies are optimistic about the potential of Generative AI, yet struggle to gain visibility into the operations of their AI programs, creating significant risks around governance, data security and more.  Who are Arti Raman and Neil Cohen? Arti Raman is the founder and CEO of Portal26, formerly Titaniam. She specializes in responsible use frameworks for enterprise consumption of Generative AI. She is also an expert in advanced data protection techniques, including high-performance encryption-in-use.  Before Portal26, she was a senior product leader and head of UX and competitive intelligence for Symantec's enterprise business. Arti holds a number of patents. She was the youngest and the first female recipient of the Rosenthal Award for outstanding contribution to the field of investment and finance for her work with the late Dr. Ed Lazear, former US Chief Economist, and Nobel laureate Dr. Michael Spence. Arti holds degrees in Business, Economics, and Mathematics. Neil Cohen Neil Cohen has more than 40 years of experience creating, building and managing brands from start-ups to Fortune 500 companies, including SEGA, Hilton, Arby's, McDonalds and Miyoko's Creamery. He currently consults with companies on marketing, storytelling, business and innovation strategies, serves as advisor to 11 successful start-ups, and is an active mentor to a number of select global startup accelerators including San Francisco/NYC IndieBio Life Sciences accelerator, LA/Paris Starburst Aero Aerospace accelerator, SVG/Thrive AgTech accelerator, Startup Mexico, Puerto Rico's Parallel18 and Santiago's Startup Chile.  Don't forget to subscribe to Redefining AI and please do share your excitement about the episode with your own network! #ai #data #redefiningai #techpodcast #generativeai

Welcome to Season Three! Our first spotlight episode of this season is a snippet from our upcoming episode: Arti Raman & Neil Cohen - The State of Generative AI - A Journey of Fear vs. Hope! The whole conversation revolves around a fascinating survey: “the state of generative AI" that was conducted by Portal26, in partnership with CensusWide. Portal 26 polled 400+ C-suite and IT professionals about the state of Generative AI.  Its results depict an environment in which companies are optimistic about the potential of Generative AI, yet struggle to gain visibility into the operations of their AI programs, creating significant risks around governance, data security and more.  #Subscribe now to Redefining AI to catch up with each and every episode coming your way! Who are Arti Raman & Neil Cohen? Arti Raman is the founder and CEO of Portal26, formerly Titaniam. She specializes in responsible use frameworks for enterprise consumption of Generative AI. She is also an expert in advanced data protection techniques, including high-performance encryption-in-use. Before Portal26, she was a senior product leader and head of UX and competitive intelligence for Symantec's enterprise business. Arti holds a number of patents. She was the youngest and the first female recipient of the Rosenthal Award for outstanding contribution to the field of investment and finance for her work with the late Dr. Ed Lazear, former US Chief Economist, and Nobel laureate Dr. Michael Spence. Arti holds degrees in Business, Economics, and Mathematics. Neil Cohen Neil Cohen has more than 40 years of experience creating, building and managing brands from start-ups to Fortune 500 companies, including SEGA, Hilton, Arby's, McDonalds and Miyoko's Creamery. He currently consults with companies on marketing, storytelling, business and innovation strategies, serves as advisor to 11 successful start-ups, and is an active mentor to a number of select global startup accelerators including San Francisco/NYC IndieBio Life Sciences accelerator, LA/Paris Starburst Aero Aerospace accelerator, SVG/Thrive AgTech accelerator, Startup Mexico, Puerto Rico's Parallel18 and Santiago's Startup Chile. Listen to the full episode, as soon as it comes out by subscribing to Redefining AI and please do share your excitement about the episode with your own network! #ai #data #redefiningai #techpodcast #generativeai

New corporate moves at vegan dairy company Miyoko's Creamery might change everything.  A discussion of Vegan Friendsgiving roasts available.

Guest: Meiyoko Taylor Episode Name: Defeating Writer's Block and Embracing Success with Meiyoko Taylor [NANOWRIMO Day 3] Episode Number: 206 ___________________________________________________________________________________________________________ About the guest Meiyoko Taylor is an accomplished author, motivational speaker, and mindset coach. With a passion for personal development and a mission to inspire others, he has authored multiple books and founded the "Yes Is Back" movement, focusing on empowering individuals to overcome self-doubt and burnout. His unique approach emphasizes the importance of work-life alignment and personal fulfillment, challenging conventional notions of success. Miyoko's clear and empowering messages have made him a sought-after figure in the self-improvement sphere, helping people say "yes" to their own dreams and desires. ____________________________________________________________________________________________________________ In this insightful conversation with Massiel Valenzuela, author and motivational speaker, Meiyoko Taylor, discusses his writing journey and provides valuable insights into overcoming writer's block and achieving success. Taylor mentions that he has authored five books on his own and co-written three more, one of which was with a well-known motivational speaker. When discussing writer's block, he emphasizes that it often arises from overthinking and undervaluing one's knowledge and experiences, and he offers a simple yet powerful perspective on writing as a means of sharing personal experiences. Taylor believes that the 30s are a significant phase when people feel societal pressure to meet certain life milestones, but he encourages individuals to focus on their unique journeys instead of comparing themselves to others. He identifies three main "success killers": overthinking, trying to please everyone, and fear, particularly the fear of success. He underscores the importance of prioritizing the mission and message over personal concerns. The conversation also touches on Taylor's "Yes Is Back" movement, which encourages people to prioritize saying "yes" to themselves and their own desires. Taylor is passionate about work-life alignment and promoting harmony over the idea of work-life balance. ____________________________________________________________________________________________________________ Additional Resources Website - www.blackheartedstudios.com  Patreon Link - https://bit.ly/h2bpatreon Freebie link - https://bit.ly/h2bebook Massiel's Coach.Me site - https://www.coach.me/massielwrites Instagram - www.instagram.com/massielwrites LinkedIn - https://www.linkedin.com/in/massiel-valenzuela-castaneda/ Facebook  - www.facebook.com/howtowriteabookpodcast ________________________________________________________________________________________________________________ Are you feeling overwhelmed by your never-ending to-do list? Check out Paula, the Ultimate VA! https://pearlzconsulting11.wixsite.com/pearlz-va-services Discover the ultimate solution for regaining control with Paula, your dedicated virtual assistant. She'll help you manage your calendar, handle email, conduct research, and even mix and stitch together your podcast episodes. Don't let your to-do list overwhelm you any longer. Get started today! ______________________________________________________________________________________________ Follow Meiyoko: Meiyoko Taylor's website - https://meiyokotaylor.com/ Meiyoko Taylor's Facebook - www.facebook.com/meiyokotaylor Meiyoko Taylor's LinkedIn - https://www.linkedin.com/in/meiyokotaylor/ Meiyoko Taylor's Instagram - www.instagram.com/meiyokotaylor ____________________________________________________________________________________________________________ Like, share, or leave a review on Apple Podcasts and subscribe to our YouTube channel (Blackhearted Studios)   

Wednesday, September 13th — In this episode we talk about: Creatine, video games, and more Weather report: New microwave-crisper pouch from Kraft-Heinz, Coca-Cola released AI-designed drink, new line of Miyoko's spreads, Dr. Bronner's oat milk chocolate, Steakholder foods submits provisional patent for "immortal bovine cell lines," Apple rumored to discontinue leather cases, new study finds huge environmental benefits from replacing half of animal protein in diet A Vegan Ad Was Banned for Causing 'Unnecessary Stress' (https://plantbasednews.org/culture/media/viva-vegan-advert-banned/) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Miyoko Schinner knows a thing or two about fighting for what she believes in. As the founder of the successful CPG brand, Miyoko's Creamery, she's dedicated her life to affecting social change and sustainability through veganism and activism. In this episode of Brand Story, you'll hear from Miyoko about the battles she's fought, the importance of standing strong in your core beliefs, and why she believes that placing purpose before profit is integral for success in business.This is Brand Story, a podcast celebrating the stories of real people who are making an impact on brands, business, and the world around them. Episodes feature guests from a variety of backgrounds who bring their own unique perspectives to the conversation.Brand Story is created and produced by Gravity Group, a full-service brand and marketing agency, and is hosted by Gravity Group President, Steve Gilman.Links and Information From the Episode Here: https://www.gravitygroup.com/podcast/brand-purpose-before-profit/Continue the conversation on social:For more of Brand Story, check out our LinkedIn (https://www.linkedin.com/company/gravitygroupmarketing), where we'll post previews and highlights of shows, behind-the-scenes sneak peeks, plus other marketing news you can use.We're also on: Instagram — https://www.instagram.com/gravitygroupFacebook — https://www.facebook.com/gravitygroupmarketing(00:00) Introducing Miyoko Schinner(01:37) Suing to Use The Word "Butter", And Redefining Plant-Based Food Industry(08:03) Authenticity: Being a Mission With a Company(13:52) Creating Community Around Food & Speaking to the Spirit, Soul & Heart(19:10) Struggling With Imposter Syndrome, and Success by Questioning Everything(21:55) We Need To Redefine Success(23:49) Make a Living, Not a Killing(28:14) The Next Chapter - Fighting for Women & People Of Color in Business(32:02) Making a Living, Not a Killing(37:49) Advice to Younger Self - Don't give away your authenticity

For over 30 years, Miyoko has dedicated her life to creating a more compassionate food and economic system that honors animals as living beings with lives of their own, not as commodities for humans.She is the author of 6 books, made the Forbes 50 Over 50 list, a speaker, and an entrepreneur.Co-Hosts Alex Bayer (Genius Juice) and Wade Yenny with a combined experience in the CPG space of 35 years, chat about all things food and beverage in the market and share what's going on in their lives and any current events. They also do shout-outs and answer questions live from viewers & listeners during their show!

Starting a business is no easy feat. We hear a lot about people's success stories, but not enough about their intense challenges and failures, and more importantly, the invaluable lessons they have learned. On Today's episode of The Irresistible Factor, Kristi's guest August Vega bravely opens up about the struggles she faced with the very well-known company she founded, MALK Organics. Being a first-time entrepreneur, she quickly learned that it was an intense, cut-throat industry that required a lot of money to stay in a level playing field. August talks about the many challenges of being a leader in the CPG food space like fundraising and the intense competition. When the pandemic hit, it became almost too much for her to handle. Their fundraise was overdue, their books were in bad shape, and every single day was about survival. After eight challenging years, August made the brave decision to leave MALK Organics to prioritize caring for her child over caring for the business. August felt like she really needed to evaluate what was truly important and meaningful in her life. And for her, caring for her child took priority over the business, so she made the difficult but necessary decision to walk away completely. Since August decided to leave, she has paved a new and exciting life for herself that she is far happier with. Today, August is talking about the valuable lessons she learned from MALK Organics and how she is continuing to kick ass in the food and beverage world. She is a board member at Miyoko's Creamery and a Fractional CEO of MommaStrong, a fitness app designed to help you be healthy and reach your goals realistically. Although things didn't work out with MALK, August took the invaluable lessons she learned through starting her company and paved a new path for herself that is far more fulfilling. Tuning in, you'll hear about her abundant career in the food and bev industry, and how she keeps things exciting with her multifaceted and unlimited career interests. Stick around to the end where she shares some wise words of advice for business owners just starting out about having a good team, being financially disciplined, and trusting your gut. You don't want to miss out on this one!

Wednesday, June 28th — In this episode we talk about: Slow Carb Diet update, more tipping discussion Weather report: New lab-grown meat company, Durham vegan restaurant best in Carolinas in Yelp list, Kraft NotCheese Slices rolling out nationwide, Chris Paul invests in Wicked Kitchen, Akua and Nickolodeon collaborate on Spongebob kelp burgers Miyoko's Take on Cultivated Meat (https://www.instagram.com/reel/CuAMqgupVpb/?igshid=MzRlODBiNWFlZA%3D%3D) Lab-Grown Meat's Carbon Footprint Potentially Worse than Retail Beef (https://www.ucdavis.edu/food/news/lab-grown-meat-carbon-footprint-worse-beef) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshowand @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Joanne speaks of leadership, the "Plateau of Latent Potential," and "men whose laughter bare broken teeth and lovers' tears."    Visit the Episode Page on The Korean Vegan website for exciting updates this week, including: Changing The Game in Food & Wine, Joanne's first ever food products, and a visit to Miyoko's Animal Sanctuary.   Connect with Joanne The Korean Vegan Website The Korean Vegan Kollective The Korean Vegan Cookbook My Amazon Storefront YouTube Instagram Facebook TikTok

In this week's episode, Joanne speaks with Miyoko Schinner, the creator and founder of Miyoko's Creamery. From going vegetarian when she was only 12 years old, to lugging 60 pounds of poundcake around Japan, to starting a multi-million dollar company after the age of 50, Miyoko has an inspiring story you won't want to miss.   Connect with Miyoko Instagram YouTube LinkedIn   Connect with Rancho Compasión Website   Connect with Joanne The Korean Vegan Website The Korean Vegan Kollective The Korean Vegan Cookbook My Amazon Storefront YouTube Instagram Facebook TikTok

Waylon talks with Miyoko Schinner, the acclaimed entrepreneur, vegan cookbook author, founder of Miyoko's Creamery and Rancho Compasión, a farmed animal sanctuary. They discuss veganism, Miyoko's firing from the company she founded, the importance of DYI in the kitchen, and how we can support small businesses while launching a peaceful, real, live revolution in today's food system before it's too late. While you may know Miyoko's name best from Miyoko's Creamery and its products, she describes herself as an “epicurean activist out to end cruelty to animals and climate change by connecting our palate to our future.” Read the accompanying article on Elephant Journal. Thanks for listening. Hope you're getting a lot out of it. If this was of benefit, the full conversation is on our indie platform that supports & continues our work: elephantjournal.com/videos You can subscribe, listen, watch, & participate there—and when you do so you'll keep these mindful videos and podcasts going.

While activism and change-making can require us to exercise emotional intelligence and perform certain balancing acts, there is also a power in standing up and unequivocally stating what you believe in. Miyoko Schinner is a champion of putting the truth in plain sight and allowing the cards to fall as they may, and today she sits down to talk about her inspiring journey through impact entrepreneurship and the lessons she has learned along the way. The conversation centers on her commitment to being honest and outspoken, and we discuss her difficult exit from her company, Miyoko's Creamery, vegan activism, food colonialism, and much more. Tuning in you'll hear all about the wisdom gained over a life in brand activism, her thoughts on non-profits, and how we can reinvent the future of food!Key Points From This Episode:Care and strength; how Miyoko approaches sharing her truth with others.Pouring effort into building relationships with a true customer base.Activism versus product-peddling; Miyoko talks about the roots of her business ethos. Understanding food colonialism and the impact of the Western diet.Advice from Miyoko to younger people struggling to make a change and start something new. The benefits of age and experience; Miyoko talks about her journey and the seasons she has lived through.The role and responsibility of brands in stimulating social progress.Miyoko's thoughts on the non-profit model in today's climate. Miyoko unpacks some of her recent struggles and departure from the company she founded.  Thoughts on success, money, and impact.The evolving role of a founder and visionary as a company grows and scales. Where to find out more bout Miyoko and her upcoming projects!Links Mentioned in Today's Episode:Impact DrivenModern Species Miyoko Schinner on TwitterMiyoko's CreameryRancho CompasiónLEAPThe Vegan Good Life with Miyoko on YouTubeForbes 50 Over 50Maggie McGrathNextWorld EvergreenSeth GoldmanGage Mitchell on LinkedInGage Mitchell on TwitterBrands for a Better World - Evolve CPGBrands for a Better World CommunityBrands for a Better World on YouTubeBrands for a Better World email

Are you ready for a juicy, hilarious, and informative episode? Look no further than the latest installment of the Food Heals podcast, featuring the fabulous trio of Allison Melody, Ashley Fillingim, and Katie Krimitsos. In this episode, the ladies tackle some of the most buzzworthy health headlines of the moment, with their signature wit and wisdom.  First up, the co-hosts dive into the controversy surrounding Gwyneth Paltrow's wellness routine. From a recent podcast episode about bone broth and detoxing, Gwyneth's wellness advice has been the subject of much debate. But what do our hosts think? Tune in to find out as they share their opinions on the wellness industry, the benefits and drawbacks of various health fads, and what it means to truly prioritize one's health. With their combined expertise in law, meditation, and holistic health, the trio provides a lively and informative discussion that will leave you feeling empowered and informed. But that's not all. The conversation heats up even further as the co-hosts discuss the recent court appearance of Gwyneth Paltrow herself. From memes to courtroom drama, this story has it all, and our hosts are here to break it all down for you. And if that's not enough scandal and silliness for one episode, the ladies also tackle the shocking news of Miyoko Schinner's removal from her own company. With legal battles and investor disputes, the situation at Miyoko's Creamery is nothing short of a soap opera. But don't worry, our hosts are here to dish out all the details and provide their thoughts, insights, and support for their favorite vegan cheese company. Check out Ashley's brand new podcast, Kick Ash Life! Get Katie's Guided Meditations at WomensMeditationNetwork.com. Thank You to Our Sponsors! CURED Nutrition You deserve to take control of your mental and physical health. CURED Nutrition is trying to make it easier for you to do exactly that. Formulated with their trinity of ingredients – a blend of full-spectrum cannabinoids, functional mushrooms, and adaptogens – Serenity gummies are your answer to finding the calm in every storm. You can grab your CURED favorites for 20% off by visiting www.curednutrition.com and using coupon code foodheals at checkout. Organifi Organifi, is a line of organic superfood blends that offers plant based nutrition made with high quality ingredients. Organifi takes pride in offering the best tasting superfood products on the market at a price that works out to less than $3 a day. You can experience Organifi's high quality superfoods without breaking the bank. Go to www.organifi.com/foodheals and use code foodheals for 20% off. Learn more about your ad choices. Visit megaphone.fm/adchoices

Plant-based meat and dairy alternatives may have exploded onto the food scene in recent years but the hype is catching up, consumer sales have been lackluster and investors are turning away. Questions have emerged about whether plant-based alternatives are the climate solution they claim to be, or an ethical choice throughout their supply chains. Are they even taking the right approach by aiming for replicas, or do we need new protein formats altogether? To tackle these questions and more we hosted a very special live show at New Hope Network's Natural Products Expo West, with a panel including Miyoko's Creamery founder Miyoko Schinner, Rainfed Foods founder Sujala Balaji, and Danone's VP of Marketing Plant-Based Beverages Olivia Sanchez. Our first-ever live show features some serious debate about the future of plant-based food. Today we cover: Why the success of plant-based products has slowed down in the USIs it important for those working in the plant-based food industry have a plant-based diet?Is there room for flexibility in our diets? Should plant-based foods be complemented with animal products?The potential unintended consequences of plant-based foodWhat should the role of big conglomerates be in the plant-based sector?The rising demand for meat around the world and how emerging markets are respondingThe role of regenerative agriculture in the plant-based trend. This episode marks the end of Season 1! We've really enjoyed ourselves and hope you have too. Let us know what you'd like to see us cover in future by leaving a comment or contacting us via newfoodorder.org. Show Notes The Vegan Good Life with MiyokoRainfed FoodsDanoneExpo WestWWF Future 50 Foods report Subscribe to our newsletters that track all of the business, tech, and investment trends in food: https://tinyurl.com/nfonewsletters Follow us on Instagram: @newfoodorderpod Follow us on Linkedin: @agfunder & @foodtechconnect Thank you to Foodshot Global & New Hope Network for sponsoring the series. And a huge thank you to everyone who helped us bring this podcast to life:  Production: Patrick Carter, Cofruition Audio Editing: Tevin Sudi Original Music: Rodrigo Barbera  Art: Lola Nankin Project Management: Patrick Carter

Tuesday, March 28th — In today's episode we talk about: Matt's Meati Carne Asada review Weather report: Miyoko planning vegan lifestyle vlog, 73 percent of consumers want better plant-based cheese Receipts from Stores Contain 'Toxic Chemicals,' Report Says (Best Life Online) BPA on Receipts (Nutrition Facts) Nestle Inflicts Yet More Wounds on Limping Plant-Based Protein Category (Just Food) Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Tuesday, March 21st — In today's episode we talk about: Weather report: Cory Booker likes cultivated meat, Oatly numbers, VFC now in 600 Marston's pubs across UK, Peet's Coffee unveils plant-focused spring menu and will drop non-dairy upcharge in April Miyoko's: Schinner Claims Gender Descrimination Was at the Root of Her Dismissal (Nosh) Experts Say the 'Diversity Diet' of Eating 30 Plants a Week Could Boost Your Gut Health (Yahoo! Finance) Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Hey Pickles!We have some big news this week! Sam has finally opened her very own Etsy shop, Cucumber Craftworks!  You can get her beautiful hand knit items, jewelry , and more. It's all vegan, and all made with love!This week, we have an update on the Miyokos situation with an interview with Miyoko, and her attorney , Lisa Bloom. We also have a new recipe from our Vegan Cookbook Challenge! We made the Best Ever Veggie Burgers from The Clean Vegan by Jackie Akerberg.This was a really fun recipe and it definitely lives up to its name! They were delicious!Jackie Akerberg is the creator of Jackfruitful Kitchen, and we will link to her site and the book below in the links section!We update you on the new guidelines for purchasing produce. The updated dirty dozen & clean fifteen lists are out.In our main topic this week, we ask why are vegan restaurants closing? Are they closing at a disproportionate rate compared to non vegan restaurants?The answer might surprise you!We have our weekly listener shout out, and don't forget that if you would like to get a shout out, send us an email or DM!Thank you so much for listening and for all of your support!We Love You!Sam & ChristineHere are the links:Sam's Etsy   https://www.etsy.com/shop/CucumberCraftworksJackie Akerberg's Jackfruitful Kitchen   https://jackfruitful.comGet the cookbook https://amzn.to/40hY4W6The new Produce buying guideline   https://www.ewg.org/foodnews/dirty-dozen.phpSupport the showJoin Our Patreon https://www.patreon.com/CompassionandcucumbersDonate To Food Not Bombs https://www.buymeacoffee.com/CucumbersOur YouTube https://www.youtube.com/@compassioncucumbersveganpod/videosVisit Our Website https://www.compassionandcucumbers.comSam's Etsy https://www.etsy.com/shop/CucumberCraftworksJoin the AFA Vegan Voter Hub https://agriculturefairnessalliance.org/vegan-voter-hub/

The awkward removal of Miyoko's founder Miyoko Schinner is another reminder of how institutional investment can go very badly if founders aren't fully educated and aware of what they are getting into. And they are a reminder to me about how founder ego can cause folks to believe they need more money than they do. Investors in a rush to monetize a fad, will often goad founders into taking a large sum a commercial bank would never loan them and which they don't really need (even to grow exponentially). Your Host: Dr. James F. Richardson of Premium Growth Solutions, LLC www.premiumgrowthsolutions.com Please send feedback on this or other episodes to: admin@premiumgrowthsolutions.com

Monday, March 6th — In today's episode we talk about: Discord is ready! Link in show (don't want to get spam yet so not typing it here). Weather report: Miyoko preparing countersuit for wrongful termination, Hispanic people born in U.S. have higher disease risk than non-U.S.-born peers, Meati Foods whole cut mushroom-based steaks coming to Sprouts, PUMA moves away from kangaroo leather in football boots Is Peanut Butter Good for You? 20 Effects of Eating It (Eat This, Not That) Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern!Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Jason and Mike discuss the drama and  corporate conflict surrounding Miyoko's Creamery as the founder and the company's namesake has been removed as CEO.  

Miyoko, Now and ZenMarvelous Miyoko has been let go from the beloved vegan cheese company she founded and her many vegan fans are shocked and saddened. As this unfortunate situation unfolds we hope for the best for Miyoko and her delicious creations. Caryn Hartglass presents three excerpts of IT'S ALL ABOUT FOOD interviews with Miyoko from 2012, 2014, and 2016 showing the evolution of what is today, Miyoko's Creamery. During the 1990s, she taught vegan cooking classes, and in 1991 The Book Publishing Company published her first vegan cookbook The Now and Zen Epicure. In 1994, she opened the vegan restaurant Now and Zen in San Francisco, which eventually expanded into a natural food company of the same name, which was sold in 2003. Schinner has launched a number of vegan brands, such as UnTurkey, which she exhibited at the 1995 Natural Products Expo alongside competitor Tofurky, and Hip Whip. In 2014, Schinner launched vegan cheese company Miyoko's Kitchen, later renaming it Miyoko's Creamery. Tofurky founder Seth Tibbott was the company's first investor. In 2016, the Specialty Food Association reported the company had “grown 300% year over year,” and “they recently signed on to a new 28,000+ square-foot headquarters in Petaluma.” Miyoko has authored these cookbooks: The Now and Zen Epicure, Book Publishing Company, June 1, 1991 (as Miyoko Nishimoto) Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan], Book Publishing Company, Aug 19, 1999 (as Miyoko Nishimoto Schinner) The New Now and Zen Epicure, Book Publishing Company, September 1, 2001 (as Miyoko Nishimoto Schinner) Artisan Vegan Cheese, Book Publishing Company, Aug. 8, 2012 (as Miyoko Schinner) The Homemade Vegan Pantry: The Art of Making Your Own Staples, Ten Speed Press, June 16, 2015 (as Miyoko Schinner) The Vegan Meat Cookbook: Meatless Favorites. Made with Plants, Ten Speed Press, May 11, 2021 (as Miyoko Schinner) Miyoko has won many awards including: 2015, Veggie Award Product of the Year, VegNews Veggie Awards 2016, Sofi Award, Sofi Awards 2016, Nexty Award, Natural Products Expo West 2016 2016, Vegetarian Hall of Fame, North American Vegetarian Society 2017, Best Bite Award, Delicious Living's Best Bite Awards 2017, Animal Equality Compassionate Company, Animal Equality 2018, Next Generation Industry Pioneer Award, North Bay Food Industry Group In 2021, Miyoko was included in the inaugural Forbes 50 Over 50 list.

BevNET's director of community Melissa Traverse joined Taste Radio hosts Ray Latif and Jacqui Brugliera for a discussion about a new source for valuable industry info, ways that our team can connect with and highlight Expo West exhibitors and a high-profile CEO's shocking exit. They also spoke about a hot brand's big retail win, luscious limited-time offerings and had a frank chat about the Whole30 diet and intermittent fasting. Show notes: 0:36: Back On The ‘Cast. ‘Boys' Brilliant Advice. Expo Plans Revealed. Green Juice, Black Coffee, No Dairy. – Ray praised the return of Melissa, who, along with Jacqui, shared insights gleaned from the first episode of ‘Community Call,' before each discussed their preparation and planning for Expo West 2023 (send us your info!), including their social media and video content strategy at the event. Later, they reacted to the news that Miyoko's founder Miyoko Shninner had been removed from her role as CEO of the alt-dairy company, shared their admiration for a fast-growing brand, their excitement about a TV-show themed ice cream and indulgent, LTO snack before they each described their current rituals for healthy eating. Brands in this episode: Belgian Boys, Miyoko's, Omsom, Jeni's, Honey Mama's, Lattini, Pressed, Evolution Fresh, Suja, Trader Joe's

Thursday, February 23rd — In today's episode we talk about: Non-alcoholic Guinness and vegan Kit-Kats in Europe, with guest-host Stephen Weather report: plant-based.com domain is for sale, FDA draft guidance says "milk" is okay on plant-based labels, study determines vegan diet is adequate for dogs, Cambridge University students vote to make campus menus plant-based Ugly details from Miyoko's Creamery lawsuit (Nosh) 4 'Healthy' Foods that are Actually Bad for You, According to a Nutritionist (Best Life Online) Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Hey Pickles!This week we make a recipe from Plant Based India by Dr. Sheil Shukla!We make a recipe that we've wanted to veganize for a long time, Palak Tofu.This is a beautiful book with so many recipes that we want to dig into. You can get the book from the link below.We discuss the recently released news that Miyoko Schinner has been forced out of her company by the board & investors.We stand with Miyoko!We talk about a rage inducing research paper out of The University of Georgia Athens titled, The Vegan Industrial Complex - The Political Ecology of Not Eating Animals.AND, we do a listener shout out!!Thank you so much for listening!We love you!Sam & Christine XOThe LinksGet the cookbook   https://amzn.to/3YRE78jMiyokos Situation   https://www.nosh.com/news/2023/miyoko-leaves-miyokos-creamery/The Vegan Industrial Complex  https://drive.google.com/file/d/12BRIRkiaQjHnzt9Op3qZ1YVNbIKlRTh9/view?usp=sharing72 Reasons To Go Vegan.   https://amzn.to/3Z7Fi3mSupport the showJoin Our Patreon https://www.patreon.com/CompassionandcucumbersDonate To Food Not Bombs https://www.buymeacoffee.com/CucumbersOur YouTube https://www.youtube.com/@compassioncucumbersveganpod/videosVisit Our Website https://www.compassionandcucumbers.comJoin the AFA Vegan Voter Hub https://agriculturefairnessalliance.org/vegan-voter-hub/

This episode is all about relationships. How do we handle relationships between vegans and non-vegans? And how do navigate the cognitive dissonance between the two? I also explore entrepreneurship vs a maturing corporation when I talk about Miyoko Skinner's ousting as CEO of Miyoko's Kitchen, the company she founded. The Board of Directors voted unanimously to remove her as CEO? What are the ramifications to business owners and entrepreneurs if that happens? Last, I review Red Bamboo, the oldest all-vegan restaurant in New York City. I'd love to hear from you if you like this addition to the podcast. It will be up on Fridays as I deliberate on whether or not to combine both shows. Please let me know. Thanks! Connect with Izolda Book a Discovery Call Answering a Question? I'd love to hear from you! Leave Me A Voicemail (and yours might get picked to be in an episode) This episode is brought to you by Brain.fm. I love and use brain.fm! It combines music and neuroscience to help me focus, meditate, and even sleep! Because you listen to this show, you can get a free trial and 20% off with this exclusive coupon code: innovativemindset .* URL: https://brain.fm/innovativemindset It's also brought to you by my podcast host, Podbean! I love how simple Podbean is to use. If you've been thinking of starting your own podcast, Podbean is the way to go!** Latest Books Elevate your creative brain by accessing one of its crucial components – your intuition! Get the Functional Tarot. Get a taste of my creativity with this fun, sexy mystery, Die by the Sword, the first in the Cassie Belmont Tarot Reader Mysteries series. Grab some micro-fiction morsels from the Vegan Writers of NYC in In a New York Minute (coming soon). Latest Books An Ingenious Idea! You can now show your support with Creative Solutions Podcast Merch! Grab the Creative Solutions logo on a bottle, hat, phone case, button, and more. Support the Podcast. Social Media LinkedIn: https://www.linkedin.com/in/izoldat/ Website: IzoldaT.com Author Website: https://izoldatauthor.com/ Facebook author page: https://www.facebook.com/IzoldaST Instagram: https://www.instagram.com/izoldat/ TikTok: https://www.tiktok.com/@izoldat Twitter: https://twitter.com/Izoldat Listen on These Channels Apple Podcasts | Spotify | Stitcher | Google Podcasts | Podbean | MyTuner | iHeart Radio | TuneIn | Deezer | Overcast | PodChaser | Listen Notes | Player FM | Podcast Addict | Podcast Republic | I'm thrilled that you're tuning in to the Innovative Mindset. Get in touch if you have questions or comments. *Affiliate link. If you purchase it through the above links and take the 20% off, I'll get a small commission. ** Affiliate      

Tuesday, February 14th — In today's episode we talk about: Doug's household  Weather report: La Vie and Switch4Good ad campaigns, Miyoko's butter used in new vegan caramel 6 Surprising Health Trends You Should Actually Try Over 50, According to Doctors (Best Life Online) Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Special guest Miyoko returns to the pod. We discuss the current issues facing Japan such as the shrinking population, resistance to change, the Japanese youth, and much much more. Enjoy!Miyoko's previous episode:What do Japanese people think of Japanese stereotypesSponsors:Bearfoot BarLocated in downtown Sapporo, walking distance from the subway station. There are  variety of Japanese made craft bottled beers. A wide range of regular and unique spirits and basic cocktails also available. Burgers and pub style snacks. With friendly English and Japanese speaking staff.  https://www.facebook.com/bearfootbar The Red House Located in the heart of Rusutsu Ski Resort, just cross the main road and it's behind the Seicomart Convenience store. The restaurant features a mix of Japanese, Asian fusion, and western Style dishes, including shabu-shabu with wagyu beef and Hokkaido wagyu beef steak. Open winter and summer, 12-3pm for lunch, 5-9pm for dinner, with prices ranging from under Yen 1000 to about Yen 5000. https://theredhouse.jp/ Rusutsu LodgesOpen all year round. Located 5 minutes walk to the main Rusutsu Ski Resort Gondola. There are Japanese, Western, and apartment style rooms with breakfast packages available. There's a Japanese sento (public bath), two convenience stores less than a minute walk, ski room and tune up tables, plenty of free parking space, and summer BBQ packages available. Check out the website for more information and availability. http://rusutsulodges.com Hokkaido GuideEstablished over 10 years ago, written by locals for locals and international tourists. The guide contains information on all types of businesses and locations around Hokkaido. There's information regarding all things Hokkaido such as sightseeing, nightlife, events, services, food and restaurants, entertainment, outdoor activities, and more. Currently offered in English and Thai, advertising space available. Check out website for everything you need to know about this beautiful prefecture. https://hokkaidoguide.com Use our Buzzsprout affiliate link to start your podcast today!  Website:https://www.voicesinjapan.com/ Follow us and check out our other content:https://youtube.com/@voicesinjapanpodcasthttps://twitter.com/voicesinjapanhttps://www.facebook.com/voicesinjapan/https://www.instagram.com/voicesinjapan/Get in touch: voicesinjapan@gmail.comHelp support us at:https://www.patreon.com/voicesinjapanhttps://www.buymeacoffee.com/voicesinjapanSupport the show

On “Food Talk with Dani Nierenberg,” Dani speaks with Miyoko Schinner, a chef, cookbook author, and Founder of Miyoko's Creamery. They discuss the role businesses can play in caring for the environment, the shifting interest in dairy alternatives, and why diversification and localization matter.    While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Crescent Dragonwagon and illustrator Jessica Love pair up in this lovely and powerful new edition of Crescent's classic picture book, Will It Be Okay? The things caused us to seek comfort in 1977 still require loving attention today. We are reminded, with humanity, grace, and humor, that, yes—yes, it will be okay.   Oatmeal cookies also make things okay. Crescent shares her tummy-warming recipe with us. Dairy Hollow House Oatmeal Cookies Makes about 72 2-inch cookies When guests checked out of the inn I ran with Ned, my late husband, for 18 years, we sent them off with a bag containing a cookie each, to enjoy on the way home... to extend the pleasure of their stay just a little longer.  Ingredients: 1½ cups white sugar 1½ cups, packed, dark brown sugar ¾ cup butter, softened to room temp ¾ cup vegetable shortening, preferably Miyoko's Creamery Cultured non-dairy Butter 3 large eggs 1½ tsp vanilla 4½ cups rolled oats (not instant) 3 cups unbleached white flour 1½ tsp baking soda 1½ tsp ground cinnamon ¾ tsp baking powder ¾ tsp salt 1½ cups raisins 1½ cups chopped walnuts or pecans Oil or cooking spray  Preheat oven to 375. 2. In a large bowl, using a handheld mixer, cream together the sugars and the butters, beating till creamy and a little fluffy. Beat in the eggs, one at a time. When blended, beat in the vanilla.  3. In a second bowl, combine oatmeal, flour, baking soda, cinnamon, baking powder, and salt. Stir all but 1 cup of the oatmeal mixture into the creamed butter-sugar mixture.  4. Toss the remaining 1 cup of oatmeal with raisins and nuts and stir this into the batter.  5. Oil or spray a baking sheet. Scoop the batter, by rounded teaspoonsful, onto the sheet, allowing 1½ inches between cookies. Bake in the preheated oven for 6 to 8 minutes. Using a spatula, immediately remove the cookies from the sheet, allowing them to cool on a wire rack.  CRESCENT'S LINKS: Website: https://dragonwagon.com Book: https://a.co/d/gC8fjio Facebook: https://www.facebook.com/crescent.dragonwagon Twitter: https://twitter.com/cdragonwagon Instagram: https://www.instagram.com/cdragonwagon/ LinkedIn: https://www.linkedin.com/in/crescent-dragonwagon-0565b47/ Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. SHOW LINKS: Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

Series: Mindful Eating Film and Food Festival    Episode Description: "The animals need you… They want you-we need help! -Miyoko Schinner  Going plant-based is something that can make a massive impact on the world, and it's also something that we can do today. We don't have to wait for some significant change to happen—it's happening right now!  The Mindful Eating Film and Food Festival is one of the largest gatherings of people exploring the truth behind our food and animal agriculture systems. This fundraiser brings together changemakers, celebrities—and every one of us!  This event is produced by Rancho Compasión, Marin County's only non-profit urban animal sanctuary, which was founded by Miyoko Schinner. Rancho Compasión's Mindful Eating Film and Food Festival provides solid evidence of how to work together to create an informed world filled with compassion for animals and work together as a community to create a better world through our food choices. Learn the deepest secrets of the animal industry through thought-provoking documentaries, connect with like-minded changemakers, and be a part of humane programs geared to providing quality care to rescue animals. And all this is just scratching the surface!    In this episode, Justine and Miyoko talk about what to expect during the 3rd Annual Mindful Eating Film and Food Festival, what a sanctuary really means for both animals and humans, how animals connect with us, and how we may be indirectly contributing to the inhumane treatment of animals in factory farms. Miyoko also talks about her two passions— Rancho Compasión and Miyoko's Creamery, the home of plant-based dairy alternatives she founded.   Meet Miyoko:  Miyoko Schinner is the fearless CEO/Founder of Miyoko's, a food brand combining culinary traditions with food technology to revolutionize dairy by making cheese and butter without cows. Through an innovative proprietary process that merges food science with old-world creamery methods, Schinner has successfully scaled the production of fermented cheese and cultured butter made from plants. Under Schinner's visionary leadership, Miyoko's has replaced animal-dairy products on the shelves of more than 15,000 retailers nationwide and in Canada including Target, Trader Joe's, Whole Foods, Kroger, and Safeway. The pioneer of the plant-based cheese revolution, Schinner is a passionate culinarian, former restaurateur, best-selling cookbook author, co-host of the national public television cooking show Vegan Mashup, and a founding board member of the Plant Based Foods Association. Schinner also co-founded Rancho Compasión, a farmed animal sanctuary in California that provides a home to over 70 farm animals. She lives with her husband and has 3 grown children, 2 dogs, and 4 cats.   Twitter LinkedIn   Connect with Rancho Compasión: Website Facebook Twitter Instagram   Connect with Miyoko's Creamery:  Website Facebook Twitter Instagram YouTube   Connect with NextGen Purpose: Website  Facebook  Instagram  YouTube Episode Highlights: 01:22 What is a Sanctuary? 04:59 Human and Animal Connections 07:23 The Mindful Eating Film and Food Festival 13:46 Miyoko's Creamery 17:36 Be Involved with Rancho Compasión

Hailed by many as “the Vegan Cheese Queen,” Miyoko Schinner is here to lead the food revolution. A vegan for 35 years and hugely successful businesswoman, Miyoko has become a household name in the dairy-free cheese and butter categories. However, creating incredible cheeses from cashews and oats is only one of her priorities—she wants to dismantle the fear around labeling and create a global market where plant-based cheese is the “real” thing and dairy (if it still exists) is the alternative. She dives into the process of making cheese to the story behind her empire. This is an episode you don't want to miss.     What we discuss in this episode:   - Visit Miyoko's Creamery for all of Miyoko's cheesy products.    - The realities of the dairy industry   - Founding story of Miyoko's Creamery   - Current Miyoko's cheese products in the works   - Lawsuit against Miyoko's Creamy for using the term “butter” to label her non-dairy product.   - Miyoko's commitment to help dairy farmers transition to more sustainable and profitable industries.    - Grilled Cheese Nation Food Truck Tour   - Check out Miyoko's first book, Artisan Vegan Cheese   Connect with Switch4Good   - YouTube: https://www.youtube.com/channel/UCQ2toqAmlQpwR1HDF_KKfGg   - Facebook: https://www.facebook.com/Switch4Good/   - Instagram: https://www.instagram.com/switch4good/   - Twitter: https://twitter.com/Switch4GoodOrg   - Website: switch4good.org