Podcast appearances and mentions of Miyoko Schinner

Plant-based cheese is better than ever, but can we expand our expectations of cheese to ease our reliance on Big Dairy?Cheese is delicious. Even aspiring vegans find cheese hard to quit. But making dairy cheese is not only rough on the planet — the dairy cows' lives aren't great either. In this episode, we're getting the full picture of the impact of dairy cheese, including the United States' decades-long surplus cycle with the cheese industry and how it's connected to Pizza Hut's Summer of Cheese. We're chatting with famed vegan chef and cheese icon, Miyoko Schinner about how far plant-based cheese has come and her favorite plant-based cheese bases. We're learning practical tips to learn to love plant-based cheese, and having our very own cheese taste test.

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

Miyoko Schinner, vegan food expert, is the author or Artisan Vegan Cheese: From Everyday To Gourmet. She shares her secrets of making homemade nondairy cheeses that have extraordinary flavor! These nondairy cheeses can be used in delicious, nutritious healthful recipes and are even loved by dairy cheese lovers.

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.

Plant-based eating is a great way to reduce our carbon footprint but for those us who are only plant curious or reluctant vegans or awkward flexitarians this change-up requires some adult supervision. So we chatted with Miyoko Schinner a chef, best-selling author, vegan cheese pioneer and plant-based dairy expert to explore ways we can demystify whole food meal prep and lean in to animal-free living without all the emotional baggage. In this episode you'll learn about the science behind dairy-free cheese, the power of community-based food systems, meal making as an act of connection, animal activism and education, and how protein deficiencies in vegan diets is total hogwash. The discussion is raw and honest and you're going to love it. If you're curious about Miyoko you can follow her on Instagram and YouTube; and if you're curious about the shoutouts she gave you can follow the bread crumbs here: Rancho Gordo, Three Trees, and World Centric.Here's a summary of this episode: Miyoko's Vision for the Future of Food: Miyoko advocates for a decentralized, community-based food system, moving away from the current supermarket model which benefits large corporations at the expense of consumers and producers. She suggests a return to local markets and small-scale producers to foster a closer connection between people and their food.Cooking and Food Preparation: She encourages cooking from scratch using whole ingredients, demystifying the process of making common store-bought items like ketchup, and promoting the joy and simplicity of homemade meals.Protein Myths and Vegan Nutrition: Miyoko addresses the common misconception about protein deficiency in vegan diets, emphasizing that a well-planned plant-based diet provides ample protein without the need for animal products.Innovation in Vegan Cheese Making: As a pioneer in vegan cheese, Miyoko discusses her creative process and the evolution of making plant-based cheeses that rival their dairy counterparts in taste and texture.The Importance of Cooking at Home: Miyoko stresses the importance of the kitchen as the heart of the home, advocating for cooking as a communal and enjoyable activity rather than a solitary chore.Children's Education and Activism: Through her animal sanctuary, Rancho Compassion, Miyoko aims to educate children about animal welfare and the importance of a plant-based diet in a gentle, non-preachy manner.B Corp Certification and Ethical Consumption: She discusses the value of B Corp certification as a marker of companies committed to social and environmental responsibility, though she notes the potential for greenwashing.

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. 

From higher education and marketing to hospitality and communication, this past season of Brand Story has brought together professionals from various industries to share what they've learned during their career journeys. In this episode, we take a look back at some of the standout moments from season three, featuring advice on company culture and operations, marketing, leadership, and brand.Featuring guests Mita Mallick, Miyoko Schinner, Dr. Marcus Collins, Wade Forbes, Vanessa Patrick, and Will Guidara with host, Steve Gilman.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: gravitygroup.com/podcast/season-3-favorite-moments/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) Highlights from Season 3(00:26) Mita Mallick - Recognizing Your Biases(04:24) Miyoko Schinner - Redefining Success and Happiness (07:10) Dr. Marcus Collins - Start with the Soul, End with the Sell(10:13) Wade Forbes - The Power of Visual Communication(13:41) Vanessa Patrick - Feeling More Empowered to Say “No”(18:07) Will Guidara - Unreasonable Hospitality

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

In this episode we have a thoughtful chat with chef and activist, Miyoko Schinner. Plus we dish on the hottest headlines, answer listener Q&As, and hear all of the exciting things happening at the VegNews HQ!Get all of the show notes at VegNews.com/podcastGet a special VegNews deal on MudWtr at VegNews.com/mudwtrVisit VegNews.com for the latest vegan news, food, travel, and moreBecome a VegNews VIP at VegNews.com/vipFollow VegNews on Instagram at VegNews.com/instagram

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!

[CONTENT REMOVED] MICHELE SIMON, JD, MPH Public health attorney, food industry expert, author, and fierce advocate for women in the workplace. She is well regarded as an expert on plant-based foods and business strategy. Michele Simon is also a brilliant lawyer who has worked on issues of food and justice, particularly the plant-based space, for many years.  I met her when she was organizing at Expo West around the treatment of Miyoko Schinner, founder of Miyoko's, and of many other founders of small businesses in the natural products business.  Are women and other marginalized groups treated fairly in a white male-dominated business space?  These may be difficult questions to address but I believe we owe it to each other to try. Michele is also the author of the book Appetite for Profit. You can read her archived work on Eat Drink Politics which was created before she founded the Plant-Based Food Association.  For more information on her ongoing work visit her website.

Miyoko Schinner shares her journey pioneering a plant-based cheese revolution, discusses the vital importance of ethical business practices and corporate responsibility, and reveals some exciting plans she has for the future. Show Notes  Newsletter Sign-Up Support The Show Your Hosts: Toni Okamoto & Michelle Cehn  Thanks for tuning in to the Plant-Powered People Podcast! Be sure to subscribe at PlantPoweredPodcast.com to get our podcast e-mail newsletters.  Resources Plant-Based on a Budget (budget recipes) World of Vegan (vegan recipes and guides) The Friendly Vegan Cookbook Plant-Based on a Budget Meal Plans Connect with World of Vegan Website Instagram TikTok YouTube Facebook Newsletter Connect with Plant-Based on a Budget Website Instagram TikTok YouTue Facebook A big heartfelt thank you to our patreon supporters and episode sponsors: Sucker Punch + Almond Cow!

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

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

Hey Pickles!We have a really fun episode this week with a trivia game that you can play with us!We have an impressive recipe for our Vegan Cookbook Challenge from Vegan Eats World by Terry Hope Romero. This book has 300 vegan recipes from around the world, and we make a recipe from Morocco!We update you on the use of bone char in sugar, and we have an update on the Miyokos situation.Thanks so much for listening, and we hope you enjoy the show!Here are the links:Bone Char https://www.peta.org/about-peta/faq/are-animal-ingredients-included-in-white-sugar/Miyoko Schinner obtains council https://www.specialtyfood.com/news/article/schinner-plans-countersuit-in-miyokos-creamery-dispute/Donate to Leap For Animals https://www.flipcause.com/secure/cause_pdetails/MTQ2MTU5Get this week's cookbook *paid link    https://amzn.to/3SQWdFmTerry Hope Romero    http://veganlatina.comPlay Trivia With US!    https://groupgames101.com/food-trivia/Support 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/

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/

Monday, February 20th — In today's episode we talk about: Doug sickness, weekend recap Weather report: PETA offers to replace Wienermobile's stolen catalytic converter, McDonald's to begin offering Beyond Chicken nuggets, Kellogg's and Pringles partner on Chick'n Fries, plant-based diet may improve prostate cancer outcomes Miyoko Schinner Removed from Her Own Company Amid Ongoing 'Conflict' (Plant-Based News) Miyoko's Creamery Lawsuit: Case Filed by Plant-Based Dairy Company Against Founder 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.

Miyoko Schinner (say Me-Yo-Co) is the tenacious, award-winning vegan celebrity chef behind Miyoko's. Her passion for her craft and mission is unrivaled. The publication of her groundbreaking book, Artisan Vegan Cheese, kicked off the start of the vegan cheese revolution. Her website is www.Miyokos.com. To learn more about the animals please go to www.ranchocompasion.org to learn more about Miyoko's rescued animals

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.

Miyoko Schinner is the founder of Miyoko's Creamery."People look at a single point in history and think that's the way it's been forever. But it hasn't been. […] There was a time when everyone thought TV dinners were all the rage, and they were delicious. That was the standard at one point. And they didn't want to have a big beautiful salad. Nobody wants to eat TV dinners now. People would prefer to have a big beautiful fresh salad. So tastes do evolve. Humans do evolve. We can introduce new foods that are similar yet different—and perhaps superior in many ways."Notes and references from this episode: @MiyokoSchinner - Miyoko Schinner on Twitter @MiyokosCreamery - Miyoko's Creamery on Twitter miyokos.com - Miyoko's Creamery home pageRancho Compasión - home page Diet for a Small Planet, by Frances Moore LappéDairy Farm Transition program - home page“Point Reyes supplies emergency water for tule elk,” by Will Houston, Marin Independent Journal“Point Reyes water quality tests find high bacteria levels,” by Will Houston, Marin Independent Journal"New estimates of the environmental cost of food" - Oxford University===== Produced, hosted and edited by Stu VanAirsdaleTheme music: Sounds SupremeTwitter: @WhatCaliforniaSubstack newsletter: whatiscalifornia.substack.comEmail: hello@whatiscalifornia.comPlease subscribe wherever you get your podcasts. And if you liked What is California?, please rate and review What is California? on Apple Podcasts! It helps new listeners find the show.

Whan that April with his showres soote The droughte of March hath perced to the roote, So priketh hem Nature in hir corages Thanne longen folk to drinke Millke Alternatives - Loganne Graeme, 14th century My Website: https://dairyfreedudeid.wixsite.com/mysite Funny Nut Milk Video: https://www.youtube.com/watch?v=JJCTIPWPNtw Recipes: https://www.thepioneerwoman.com/food-cooking/recipes/a97983/how-to-make-coconut-milk/ http://www.medievalcookery.com/recipes/almondmilk.html https://www.thespruceeats.com/how-to-blanch-almonds-1802348 https://www.medievalcuisine.com/culinary-journey/recipe-index/almond-milk https://www.medievalcuisine.com/culinary-journey/recipe-index/fritur-emeles https://historydollop.com/2016/11/09/almond-milk-the-medieval-way/ https://historydollop.com/2016/11/20/almond-milk-the-medieval-way-pt-2/ https://www.alphafoodie.com/simple-homemade-soy-milk-recipe/ https://www.thespruceeats.com/raw-vegan-cashew-milk-recipe-3377462 https://cookieandkate.com/cashew-milk-recipe/ Artisan Vegan Cheese Cookbook (by Miyoko Schinner): https://miyokos.com/products/artisan-vegan-cookbook Miyoko's Creamery: https://miyokos.com

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

Mark Reinfeld— the award-winning vegan chef and author of numerous books, including “Healing The Vegan Way: Plant-Based Eating for Optimal Health and Wellness”—returns to the show, this time offering more […] The post Mark Reinfeld, vegan chef, author & educator first appeared on Talking Animals.

The history behind the science and innovation of Chef Miyoko Schinner's Sonoma, CA based artisanal vegan creamery- on a mission to revolutionize the dairy industry.HRN On Tour is powered by Simplecast.

Read the newsletter (which includes the Doenjang Spinach Soup recipe and photos!) Instagram post about my mom staying with me in LA. Video of Spinach Doenjang Soup. The Korean Vegan Meal Planner. Addiction Support. Ask Joanne. Signed Copies of TKV Cookbook Harvard Book Store Trident Booksellers & Cafe Brookline Booksmith Announcements: Make sure to join me for a LIVE cooking demo on Wednesday, May 25 at 7:30 EST! I'll be showing everyone how to make my gochujang mushroom pasta! Just a heads up, I include one monthly cooking demo and/or Q&A as part of the TKV Meal Planner. If you want to continue getting cooking demos, live Q&As, and thousands of recipes (which I'm adding to all the time), join the meal planner now! I am SUPER excited about this event that I'm doing with the Smithsonian with the incomparable Joe Yonan (food editor for Washington Post) and Miyoko Schinner, the founder behind our favorite dairy free butters and cheeses! Register and tune in for what will be a fun deep dive into all things plant based on May 25 at 4 pm EST. Did you see the Roundtable Discussion I did with Eva Pilgrim and Candice Kumai for AANHPI Heritage Month on ABCNewsLive? I had the BEST time with them and if you watch CAREFULLY, you will see a small surprise (read, unintentional) cameo....! Did you catch the interview I did with the Weather Channel? Such a great conversation with Debra Shigley and her show, Go Getters! Did you see the GIVEAWAY I announced last Friday of my new cookbook obsession, The Fiber Fueled Cookbook? It's not too late to sign up--winner will be announced in next week's newsletter!

Recognized by the United Nations as a ‘Vegan Revolutionary,' Miyoko Schinner is back on the podcast. She's an epicurean activist who is leading the animal-free dairy food system of the future. She has dedicated her life to inspiring compassion through the joy of food and the positivity plants to drive social and environmental change. Listen to how this incredible pioneer chooses herself in the most inspirational of ways. Website: https://miyokos.com/ Become a member of our Patreon page: patreon.com/chooseyounow to have access to exclusive content and send us your questions and comments at chooseyounowpodcast@gmail.com. For more about my Nutrition services and resources, visit me at PlantBasedDietitian.com

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

Today's episode is with my friend Jenny Stojkovic on the future of food is vegan. Jenny is a passionate entrepreneurial leader who is supporting the rise of women founders who are invested towards a more sustainable and humane future through advancing vegan foods, fashion, beauty, & technology. In the last few years, Jenny has launched the Vegan Women's Summit and has gathered thousands of women all over the world who are supporting a more conscious and inclusive way of leading and who are committed to business being a force for good in the world.   In this inspiring podcast interview, Jenny and I talk about her motivation for this movement, her close relationship with Miyoko Schinner, the founder of Miyoko's Creamery, and the many event opportunities that you will have as a listener to participate with these businesses whom are hiring and/or would love to wow you with their vegan products. You don't want to miss this one.   Guest Links: Vegan Women Summit — https://veganwomensummit.com/ VWS Connect — https://veganwomensummit.com/vws-connect “Why I Think the Future of Food Will Be Women Led” Rolling Stone article — https://www.rollingstone.com/culture-council/articles/future-food-led-women-1202169/   SHINE Links:   Thank you for listening. Want to build a high trust culture and psychological safety at work? Sign up for our newsletter and get the free handout and be alerted to more inspiring Shine episodes   Building Trust Free Gift — https://www.leadfromlight.com   Carley Links   Book Carley for Speaking — https://carleyhauck.com/speaking Leading from Wholeness Learning & Development — https://carleyhauck.com/learning-and-development Carley's Book — https://carleyhauck.com/shinebook Executive Coaching with Carley — https://carleyhauck.com/executive-coaching Contact Carley — https://carleyhauck.com/contact Carley's Patreon Page https://www.patreon.com/carleyhauck   Well Being Resources:   Inner Game Meditations — https://carleyhauck.com/meditations Doterra — https://www.doterra.com/US/en/site/carleyhauck 4 Sigmatic — 15% Discount code Shine — https://us.foursigmatic.com/?rfsn=4405553.d15cc7&discount=SHINE   Social:   LinkedIn — https://www.linkedin.com/in/carley-hauck/ IG — https://www.instagram.com/carley.hauck/ Website — https://www.carleyhauck.com Newsletter — https://www.leadfromlight.com Shine Podcast Page — https://carleyhauck.com/podcast   The Imperfect Shownotes   0:01 Carley Hauck   Hi, welcome to the SHINE podcast. My name is Carley Hauck, I am your host. This podcast focuses on the intersection of the application and scientific literature of conscious, inclusive leadership, the recipe for high performing teams and awareness practices that you can cultivate to be the kind of leader our world needs now. I facilitate two to three episodes a month.   And before I tell you about our fascinating topic today, can you please go over to Apple podcasts and hit the subscribe button. This way you don't miss any of our inspiring episodes. Thank you.   We are in season six of the SHINE podcast. And we have had some incredible interviews. And the focus of this season is on how we optimize the way we live, work and play. How can we create a workplace culture and world that is mindful of our consumption, our energy leaks, and optimizing for our own well being, our co-workers, our communities and the planet.   Today's episode is with my friend Jenny Stojkovic on the future of food is vegan. Jenny is a passionate executive leader who is supporting the rise of women founders invested towards a more sustainable and humane future by advancing plant based and alternative proteins. In the last few years, Jenny has launched the Vegan Women's Summit and has gathered thousands of women all over the world, who are supporting a more conscious and inclusive way of leading and who are committed to business being a force for good in the world.   In this inspiring podcast interview, Jenny and I talk about her motivation for this movement, her close relationship with Miyoko Schinner, the founder of Miyoko's Creamery and the many opportunities that you will have as a listener to enter virtually into some of the events and ways to learn more about this fascinating industry. You don't want to miss this one.   Carley Hauck 2:33   Hello, SHINE podcast listeners. This is Carley and I am here with my new friend Jenny Stojkovic, the founder of the Vegan Women's Summit. I am so excited to have this conversation. Jenny, thanks for joining me.   Jenny Stojkovic 2:47   Thank you so much for having me. And also nailing that pronunciation.   Carley Hauck 2:55   Haha, thank you. So one of the first questions I usually ask folks and guests on the podcast, because the podcast focuses on conscious inclusive leadership is What does conscious inclusive leadership mean to you?   Jenny Stojkovic 3:15   Conscious, inclusive leadership to me is at the core of everything that I do. I believe that we have an obligation to the planet and our fellow beings to make sure that anything that we're doing in our daily life is conscious of that impact. And so, to me, it's really the core focus of mission driven leadership and what it means to be in a mission driven space. I think that there are a lot of people in the last few years in the pandemic that have started to look inwards, about how they can be more conscious about how they are spending their professional time, and what they're doing for a living. And so to me, I really think that it is finding that purpose driven way to lead your life both professionally and personally.   Carley Hauck 4:04   Hmm, great answer. Thank you for sharing that. And I know that you probably get this question asked a lot. But I feel really curious what started your interest in passion and plant based and alternative proteins.   Jenny Stojkovic4:21   So my journey with the food system started seven years ago now. And it really came from a somewhat unique place when it comes to talking about plant based diets. So lots of people have their story of their why and you know, why did you go plant based. I think as I was telling you earlier before we jumped on, it's the number one question that we all get in this space. And for myself, unfortunately I went through a very deep personal tragedy. When I was quite young, my husband and I, unfortunately had our best man and his best friend murdered at a very young age, and it was a very senseless act of violence that happened to us and going through the grieving process and going through the trials and tribulations of, of the legal system. And there's an entire trial that goes with such a, you know, horrible situation.   And we decided to look inwards. Much like a lot of what you practice, we decided to learn about meditation, to learn about mindfulness, to read a lot of the Buddha's writings to really understand our purpose on the planet, when we were going through so much pain. And through that journey, we ended up actually going to the prison and forgiving the murderer, for what had happened. And we decided that if we were going to find compassion in this situation, we would have to be bringing it to our daily lives in every situation.   And so the most compassionate thing that you can really do is look at your impact that you're doing every single day, three times a day, and that's the meals that you're eating. So we decided right then in there for very much philosophical and ethical reasons that we would go plant based, my husband and I, and that has been seven years since.   Carley Hauck 6:11   Wow, I love that story. Thank you for sharing that. And I feel care hearing about your loss. And it sounds like it's been quite a learning journey for you, if you've really used it as not, why did this happen to me? But how did this happen for me, right? Like, what can I learn and grow from it?   Jenny Stojkovic 6:30   Absolutely, it's the best worst thing that has ever happened. And it has completely shifted my entire, the fiber of my being. That's how I think about myself, the humility that I bring to the planet and the understanding of, of all of the other inhabitants that we have here the responsibility to others, or responsibility to everybody else, human and non human.   And so I think that it's very important for folks that are listening, especially going through the pandemic, to find catharsis for, you know, what might have been trauma that happened to them, there's been a lot of loss in the last few years, there's a lot of loss, it's going to happen, you know, unfortunately, in the world, as we've kind of seen on the news this week, so finding a way to take that trauma and, and heal and use it for good is something that I'd like to talk about often. And something I don't hear talked about in the professional space as much as, as it really should be.   Carley Hauck 7:27   I love that you just highlighted that I agree with you. I mean, I think that we all have trauma. And we all have attachment trauma, I think that's actually one of the the bigger pieces of trauma that is not really talked about, which is, you know, maybe coming from childhood or coming from the attachment or, or non attachment that we have from different relationships in our life, whether it's personal or professional.   And I think part of that we've been seeing and all the mental health concerns that has really just had more light shined on it, I think it's always been there underneath. And when we actually choose to look at something and observe it, I think there's much more opportunity to heal and transform it versus covering it up. And, you know, part of why I wrote Shine my book and why it's called that is because, you know, again, I I like to shine the light on what's really happening on the truth.   And it's not always pretty, you know, it's not always pleasant. But we can't change it, unless we're willing to look at it and see how did it get this way? And that actually brings us to our food system, right? We have a lot of work to do. And you're part of changemakers that's really amplifying this.   So, tell me and the listeners a bit more about the Vegan Women's Summit. I know it's had a lot of growth in the last few years, pretty much the entire time of the pandemic.   Jenny Stojkovic 9:09   Yeah, absolutely. So VWS, Vegan Women's Summit, started two years ago, literally two years ago, February. We're kind of a baby or a toddler still as an organization. And it really started out of a need that I perceived a few years back, being in the tech industry. So I built my career in Silicon Valley. I've been able to work with all of you know, the most exciting, you know, tech brands in the world and help build startups and innovation. And one of the things that was very unfortunate about that experience is that I was often the only woman in the room. It was a very, very homogenous group of folks that have really led the tech industry. It's not really a surprise for anyone to hear that it's not a secret. We all know that FIn Tech has quite a diversity problem.   And I discovered that food tech was really starting to take off. It was something that I had personally seen and followed because of my plant based diet, but I hadn't professionally engaged in the space. And so starting in 2018, I started to do more and more work in the future of food programming, and discovered quite quickly that as the space was gaining more and more momentum and traction, it was unfortunately suffering from a lot of that same lack of representation of the tech industry.   So vegan Women's Summit VWS was founded to empower women to build a kinder, more sustainable world. And so we are here to inspire the nearly 4 billion women on the planet to join the mission driven space, we focus on the future of both food as well as fashion, very much beauty, biotechnology, animal free innovation, and we are inspiring women to create companies build companies invest in companies get jobs in these companies, be consumer advocates for these companies, any way that we can help push a more diverse and equitable future of food and beyond. That's, that's where you're gonna find us.   Carley Hauck 11:01   Awesome. Wonderful. So being that this has really taken off pretty much the entire time of the pandemic, I feel really curious, what are some of the important lessons that you've learned? This is clearly very purposeful for you, this mission, this business, I'm sure there's lots of lessons but maybe like narrow it down to two or three.   Jenny Stojkovic 11:25   So when we went into the pandemic we as as a share, we are a very, very young organization that had just done one in person conference, before we built out a global platform, which we are today, we were faced with this decision of do we put this whole thing on the backburner because we're going into the pandemic? Or do we just go all in on how we can build this global community?   And I have just been blown away, we went from 250 Women in a room to over 40,000 women across six continents in this virtual space, because the barriers that are broken down by the virtual setting are profound. And that was probably the best lesson that I learned was that if you really truly want to be a diverse and equitable organization that is focused on removing the challenges and barriers that women face, women in particular, you're going to have to meet them where they're at. And so many women just don't have the opportunity to network and engage in the types of external opportunities that were so commonplace before the pandemic, because of, you know, financial constraints, because, you know, half of the women in our community are parents or guardians, most of them are the majority caregiver, there's just so many different things that affect women's ability to, to really network and be part of the space. So the virtual setting, to me, was probably the best lesson that I learned.   And the other lesson that I learned is just how profound the networking gap is, too. It is just the constraints that are placed upon us, when we are from a, you know, different walks of life and have a different background that does not match that of, you know, the folks in Silicon Valley that were born on the peninsula. You know, we were just talking earlier before we jumped on the pod that we both kind of came from other places to make our way to the Bay Area. It's a leap, it's a hurdle. And so if you can create virtual spaces that are helping to create that network, and that community that these women, and especially women of color wouldn't otherwise have, you can really, really make a difference. We've had women that have created entire companies after coming to our summits. I have women that write to me every day and say, You inspire me. And look, I just raised X amount of money for this company. I started after we learned from your content.   Carley Hauck 13:43   Beautiful. So what I'm hearing is that the two important lessons were really the aspect of the virtual space allowed women that needed more flexibility to be able to participate in these types of conversations, and also just how important the network was, and that there was a real gap, and giving women women from all over the world, this type of network to learn and grow and actually support each other.   And, you know, one of the things that I love about being a woman, a woman identifying, is that there is such a strong sisterhood of women. It's always been my experience. And it's also something that you have to look for often, you know, and find your people.   I was part of the Emerging Women conference, which was hosted for many years, and then ended in 2019. And then there was also another really incredible organization that actually stopped having their in person events right before the pandemic hit in February 2020. I was actually at the last Conscious Companies Women's Summit, but they were gathering women from all over the world as well. to support other entrepreneurs that were interested in more mission and purposeful, driven businesses, like the one that you have created, and that the ones that you're supporting. So those are great lessons.   I have seen you highlight Miyoko Schinner, the founder of Miyoko's Creamery. And for those folks listening that don't know what Miyoko's Creamery is, it's it's a wonderful company based in Petaluma only about an hour from where I am currently in Marin County, that specializes in dairy free products, different types of cheeses, typically using the traditional cheese making cultures but with cashews, oats, chickpea flour. And Jenny, you may even have more to say on that, because I know that you're close with the founder, but she, at least from the outside represents one of the first women of color in the plant based and alternative protein space, it's really made some traction.   And I know that she was an early supporter of VWS. But you've also been a supporter of hers, and she's one of the speakers for the upcoming VWS Summit this April, which I know will speak to a little bit later. But I've just had this intuition that the two of you have a strong friendship and partnership. And I could be completely wrong. But I just feel curious, how did that relationship evolve to where it is now?   Jenny Stojkovic 16:27   So the intuition was right. Absolutely. So I have been fortunate to know Miyoko for, say, five or six years now perhaps, and she has very much been an early champion of myself, of VWS. I'm really fortunate to call her a friend and a mentor and, and she really represents in my opinion, what a conscious 21st century leader is.   One of the things that's so inspiring to me about Miyoko's story and this is something that needs to get out, I think in the public much more. She created three, four, maybe five companies before she launched Miyoko's Creamery, which has now raised, you know, $60- $70 million, is one of the fastest growing plant based dairy companies in the world. Massive, massive company that's hugely disrupted the industry.   And she went through so many businesses over and over and over again, before she, you know, hit the nail on the head. But this one, she was 57 years old when she started her company. And so her story is not some 25 year old, you know, white tech bro whiz kid that just like invented an app in, you know, Palo Alto, she, she really, to me exemplifies one of the many, many stories of what an entrepreneur is. And that's what is so unique and so incredibly important in this space is we have this idea and this archetype of who a founder is who an entrepreneur is. But in reality, all of us can be entrepreneurs, all of us can be founders. And the more we have women like Miyoko, that can speak out and explain actually, here's all the times I failed forward, before I created me, oh, goes are actually at 57, you can start a business at 21, you can start a business, it's never too late. It's never too early. Those are the types of lessons that have been really important for me to learn myself and for us to teach to the women in the VWS community.   Carley Hauck 18:25   Wonderful, thanks for sharing all of that. And I've listened to her talk about her path. And it's, it's quite inspiring. I'd actually love to have her on the podcast and give her a little bit of light here.   So I also know that you, having this network of women from all over the world and really understanding some of the challenges that women and marginalized communities have to really struggle with around resources and capital. I was wondering if you could share what the current stats are right now that you're privy to.   Jenny Stojkovic 19:06   This is an unfortunate turn of the conversation, it is not trending in the right direction, to put it succinctly. So we actually were making quite a bit of gains for capital investment into women founders up until about the pandemic or so. And we are now in a downward trend, because in the pandemic, many investors invested more heavily into male founders, because the going kind of story in the industry is that male founders are seen as more trustworthy backs, unfortunately. And that really gets into an entire conversation of the types of bias that women face in this space.   So VWS conducts the only industry wide survey in the future of food and animal alternative space. So we speak to hundreds of women CEOs and founders every year and collect data around their experiences, their challenges and opportunities in the industry. And unfortunately, we saw increase reports of bias from investors. Gender bias is still a very significant factor of the women wait, about half the women reported experiencing bias from investors and of the women who did report it, like 80% stated gender bias, just a shockingly high amount. Close you close a close second to that was racial bias. And then of course, there's ageism and appearance bias and other things as well. We found that women of color founders in the community were experiencing rates of bias and discrimination that was one and a half times that of the white founders in the community, which was also very troubling, especially considering much of what has happened culturally speaking, since you know, the the George Floyd murder as well. So that's, that's really scary to see that things have made that turn.   Globally speaking, of all venture capital that was invested last year, food tech and other industries included, less than 3% went to women founders and about 0.5% went to women founders of color. So the the results are still quite staggering.   Carley Hauck 21:08   Thank you for sharing that. Well, it's not surprising. And I think the more that we talk about it, the more that we bring it to the surface, that's where we can change it. And I don't know if Curt's gonna like me, outing him in this way. But one of my friends, because I'm very passionate about amplifying plant based and alternative proteins into the market, so that we can really have a more harmonious relationship with the planet and all beings and be eating in a way that is supporting life is one of my friends is Curt Albright, who is one of the founding partners of Clear Current Capital, and they have several portfolio companies that they're supporting in this space.   And for those women listening, I just wonder if there's any opportunity within his investment firm, he's actually a vegan investment banker, which is super exciting. And Unovis Partners is also doing a lot to fund the space as well. And so those might need just institutions, organizations that folks can reach out to. So just something that I'm plugging at the moment.   Jenny Stojkovic 22:32   I know both of them well. Unovis is is a very big supporter of VWS and has been since the beginning as well.   Carley Hauck 22:38   Mm hmm. They're incredible. I imagined to you did, but I'm happy to hear. So let's shift a little bit into how well you're supporting yourself in this, you know, fast paced time that you're in as an entrepreneur, but also as VWS is getting a lot more momentum, one of the things that I like to ask guests on the podcast is really about their inner game. And so the inner game really refers to some of what I've talked about in my latest book, but also, you know, one of the things that I've really watched in leaders and observed and helped cultivate and the 10 years of supporting lots of different companies and some of the students that I've worked with at UC Berkeley and Stanford. And so it refers to self awareness, emotional intelligence, well being resilience, love, authenticity. And so I imagine you have pieces of all of these Jenny, but I feel curious, which is the one that's really supporting you to rise and, you know, be able to be courageous. And what I imagine is the roller coaster of entrepreneurship.   Jenny Stojkovic 23:56   Each of these elements which you listed certainly play a role in any founder's journey. But for myself, the one that sticks out the most at this current juncture in time is certainly authenticity. I think that authenticity is something that people really crave from those around them and it is something that is really lacking in the business space in particular.   We have so many people that have been kind of putting on this professional me face you know, like wake up in the morning, put the professional me clothes on but the professional smile and you know, the professional facade and then there's the personal me. And for folks in the pandemic I think over these last few years, it started to blur quite a bit in a good way. And so I decided, a little while ago, that I would start to become more outwardly authentic to my personal self and less concerned with putting on that professional Jenny suit and smile and it has led to some really, really fantastic conversations and partnerships. And really drawn the attention of so many people that I think otherwise would have perhaps glazed over and what I'm speaking about, I think that people are getting very interested even from the non, you know, Future of Food, food tech plant based space, I received so many remarks from people that are inspired by by some of the work that I'm doing simply because I'm just connecting with them in a way that is authentic to them as a person.   And I think that's very important, because it was kind of a niche industry, and still is a niche industry in so many ways. And so for us to redefine what it means to be a leader in the future of food, and to be a plant based leader. I think it's really important. And that's what's going to really spread the message beyond just the 1% of vegans, but to the 99% of other folks.   Carley Hauck 25:47   Wonderful. Yeah, so I am going to dig a little bit deeper. And I know, because you're really leading with a lot of authenticity, I imagine you'll meet me here. So in the moments that you might feel fear, you know, to, to put on your red lipstick, let's say, which is awesome, love it. Or to really kind of just share a part of yourself that you're not used to sharing in the public eye, take off the mask, so to speak. How do you support yourself to step into that arena? Even when there's fear, even when there's maybe a thought of Oh, my gosh, what if I have backlash for doing this? What if I, you know, I just feel curious, how are you navigating that maybe inner talk?   Jenny Stojkovic 26:34   There's a quote that I've actually been repeating to myself as a mantra very recently, this one, it just sticks out- Do not pray for an easy life, pray for the strength to endure a difficult one. It's Bruce Lee. And I think that that's the most important thing to me is just building up that resilience and that grit. I think that that is the difference between the people that never get off the starting line, and those that just go for it. And it can be very vulnerable and very lonely. And, it is very difficult at times to put yourself out there to build something on your own to have no idea if people are going to receive what you're putting out there. And I just think about, you know, most people have ideas, and they have talk, and they never take action.   And that is so so important that we realize that and for us, I think that women in particular, we lack representation. So it's easy to not believe that you belong in the space to begin with, we suffer from imposter syndrome at much higher rates than than some of our other counterparts, particularly those of us that do not come from these types of networks and alumni groups. And so if you've never seen someone in this space, then you might think that are never seen someone that looks like you in this space, you might think that you don't belong.   So just remembering that being resilient, you know, leading in a way that you are fearless, but calculated and and just prepare for the fact that not everyone is going to receive what you're doing the way you want them to. And at some point that's out of your control.   Carley Hauck 28:20   Love that. That's great. Thank you so much. Yeah, I think that also, you know, one of the aspects of authenticity, the inner game of authenticity is really knowing what your yes is, what your no is, you know, really owning your truth. And then that's how we can actually lead from the outside with it. And that takes time to cultivate. And then you have the vulnerability of really bringing your whole self and being the fact that I facilitate and bring a lot of opportunities for teams and leaders to showcase their vulnerability. Because that's going to support more trust, more psychological safety. It is really something that we are all craving. And I think we've had more opportunity to bring our whole selves to work and to life in the midst of the pandemic, because we're all in each other's living rooms, right or in our, in our bedrooms, or there's a toddler running across the street, or we're shoving food in our mouth on a zoom call, right? It's just it's just kind of removed barriers in a way that we didn't have access to.   And what I feel really excited about in the future of work and how we're going to lead and team together is how do we create a workplace that really does work for everyone and supports for inclusion, and this authenticity and this vulnerability, where there's not as much posturing and there is a lot more flexibility for women and people of color, to be able to work in a way that fits their lifestyle.   I think, you know, we're not going to go back into the office in the way that we used to. And I, I'm really hoping that we pause and take all the lessons we've learned, because we're in this incredible time where we get to build it, we get to redesign and shift what wasn't working into something that does work. And I, that was not something that I was gonna ask you about. But what do you think about that? How does that land for you?   Jenny Stojkovic 30:32   I totally agree with you, we have a unique opportunity right now, where we are completely, you know, rebuilding it, it's like a whiteboard, right? We can, we all and all these companies very much are, my husband's an HR executive. And so all these companies are facing this completely new paradigm of how people live in work and in their organizations. And they're all kind of throwing stuff at the wall, like, what does this one fit? Does this one fit, some companies are saying we're staying fully zoom, other companies are saying, come back to the office, other companies are saying somewhere in the middle, you know, we're redistributing the workforce, we're decentralizing the talent and skills and the opportunities, that's the thing that really really excites me the most about this in the way that our virtual community at VWS was able to decentralize by going online, and reaching women across six continents, women in Mumbai, and Manila and places where they would otherwise never get access to Silicon Valley investors.   We are seeing that with talent, too, right? You and I both know, being in the Bay Area, that the barrier is an extremely expensive place, it's about $4,000 for a one bedroom or a two bedroom as of this month, that's the median rent right now. And so it was seen as a place that many people could not ever, you know, have as a feasible place to live and work. And now that we are redistributing where these jobs can be, we're able to hire all over and reach these marginalized communities and folks that would otherwise never ever get this opportunity. So that's what excites me the most and, and I think that that is an amazing, amazing opportunity. Yet also the challenge of how you have a cohesive culture that is threaded across screens is also a little bit difficult. And what did the hours look like? Because I think we all know now, being in this virtual setting, we kind of mesh our life and work together. I don't know about you, do you find yourself working longer hours, but you do. You break it up more? That's what my experience has been.   Carley Hauck 32:42   I've been an entrepreneur for over a decade now. I am definitely a high performer. And I tend to work a lot of hours, but make sure that I'm taking breaks. And that may mean that I'm working for hours on Sunday, you know, because I give myself more of that time during the week because I'm tired, or my creative juices just aren't firing. So it's, you know, it's getting the work done, but doing it in a way that's optimizing my well being and giving myself a chance to recover.   And actually, that was what I was going to ask you. But before I do, I want to actually go back one more step because you have been privy to some incredible founders. And we talked about Miyoko. But I feel curious, are there maybe two or three others that you'd like to highlight about their company, how they're leading what you're learning about them, they could be upcoming, you know, speakers, or they've been past speakers, I'd love to hear and just give these founders a little light.   Jenny Stojkovic 33:50   So there's so so many, but to pick a few Deborah Torres is a very incredible woman whose name you perhaps have not heard yet, but that will change very soon. She's the founder of Atlas Monroe. She is a you know, single black female founder in San Diego that has built her entire plant based protein company from the ground up without any venture capital funding. She has the largest vegan chicken manufacturing plant in North America. And she's done it all on her own dime, bootstrapping this thing, growing this thing and she famously was on Shark Tank and Mark Cuban offered to buy her company and she walked away.   So just an incredible story, an incredible story. I'm one that you don't hear enough, right. So, she's amazing. She'll be at the summit on April 8, of course, I'm lucky to call her a close friend.   I also am really inspired by many of the women that are in the future of infant and pregnancy space. This is an area where I have a very deep personal interest. I've seen such a huge huge spike in companies that are addressing stainable alternatives to infant formula. So dairy infant formula accounts for 10% of the global liquid dairy market. So it's a massive, massive industry. And nobody has created alternatives up until now. So Michelle, who you mentioned earlier, before we started the call in bio milk, Michelle Egger, she's a fantastic young millennial founder that is creating, sell cultivated breast milk alternatives.   So she is growing real breast milk in a lab so that it can be packaged and sold on grocery store shelves, so that mothers can feel confident that they can give a real alternative to their breast milk to their babies and not feel guilty about, you know, giving them formula that is not, you know, bioidentical and mammalian specific to them. This is actual real breast milk that she is recreating so that women can be empowered. And that is something that I think is so important, because there are just biological challenges that come with being a mother that are barriers for women's success in business. And, you know, you want to make sure that your child has the very best nutrition and, and has the best chance at life yet. How are you going to scale your company, if you're spending three years breastfeeding, then which is what the World Health Organization recommends, like that's a real challenge in modern day life. And she's got an actual product that can solve that. And that's very exciting to me.   Carley Hauck 36:29   Awesome, wonderful. So let's pivot back to well being we were talking a little bit about that flexibility and the hours that we keep, you know, in entrepreneurship, but let's face it, like any people leader, especially in the midst of the pandemic, and probably even before, I mean, there's people that are working in learning and development, HR, like your husband. I mean, those people have been in such service in the midst of the pandemic. And I just think the companies that are still standing owe a lot to them, you know, that they've been really having to care for the people in ways that was never required before.   And so how have you been optimizing for your own well being and you know, please be authentic, where we all learn from one another? What are some of the practices that are really necessary for you, which are the ones that maybe you wish you were able to kind of dial in a bit more.   Jenny Stojkovic 37:33   So I have a few very specific things that I have done to really make myself my best self. So obviously, I eat a plant based diet, 80% probably whole foods, plant based diet and about 20%, you know, garden nuggets or treats like Miyoko's. So diet and nutrition, I think, is very, very important.   But I also typically exercise every day, the last few weeks, I've been a little bit out of it, some healing an injury, but I typically like to make sure that I am physically active. And some of the other things I've done more recently, in the last few years, I don't drink any alcohol. Actually, I don't do any sort of drugs. And so sobriety is something that I think is really kind of starting to catch on. A lot of people are talking more about that. I myself, I never had, I was lucky, I never had an issue with alcohol addiction, I actually would drink perhaps once a month out with friends. And then I realized that alcohol was no longer serving me and it would really kind of reduce my mental and physical capacities. So I cut it out entirely about three years ago. And I really enjoyed being more clear minded and bright eyed in that regard. And I value sleep and go to bed at 9pm every night.   Carley Hauck 38:50   Great. Thank you. Well, I hope others will be inspired by those practices. Sounds like they're serving you well, Jenny. I also eat a plant based diet and I actually just had Miyoko's in my morning breakfast. So giving a little bit of a little bit of their farmhouse chatter. So good. Yeah. Yeah, very good.   Jenny Stojkovic 39:15   It's key. It's key. You have to have a little bit of, you know, I eat lots of vegetables and lots of tofu and stuff. You got to have some of the treats every now and then. I think that balance is extremely important.   Carley Hauck 39:22   Yeah. I'm also a big fan. It's funny. I think I saw you post about this. What is it called? It's like Midday, Midday Squares. Ah, those are so good. And they're full of protein.   Jenny Stojkovic 39:40   Yes. That's another shout out. Yeah. So if you go to the VW Pathfinders podcast, I have a great sit down with their CEO Lez Karls, who's a friend of mine. We were an early supporter, before Midday Square's even got to the US and Lez has a really inspiring story. I'll just do a quick plug for her. Right she has a number of learning disorders, including you know, quite significant dislike and a few others, whose name I can't remember the exact title of but she was told growing up in school that she just in terms of, you know, academics and things like that would would never be able to make it because of having so many learning disorders.   And she has created her role as CEO built around the neuro diversity that she has. And she, you know, she has led in a way where she's honest about having these learning disabilities and she embraces them and it's made her such an incredible CEO. And I just think that we don't really talk about some of these superpowers. And so we have an entire podcast and an entire piece we did on using disability as your superpower.   Carley Hauck 40:48   I also just really felt the love that you had in your voice, just your staunch support of her and your respect and admiration. So thank you for sharing that. And thanks for the energy that you bring in support of so many of these founders and women, it's really, it's really touching Jenny.   So, on that note, let's talk about this passion that you have and how you brought it into the Vegan Women's Summit, but also some of these virtual job fairs. Tell us about the upcoming April 8 Vegan Women's Summit in LA. Whoo.   Jenny Stojkovic 41:21   So for folks that are listening, we would love to have you live in person in Los Angeles at our flagship summit, The Vegan Women's Summit, it is our only big in person summit that we do a year. Our first one was in San Francisco, this one's in LA. I will have more news about our 2023 one, we're going really big because we're about to sell out for 2022 for next year. And so this summit is the only place in the entire world that is focused specifically on how we can build the future generation of changemakers. We've got hundreds and hundreds of women and male professionals flying in from all over the world to come learn and participate in this one of a kind event where we will be featuring dozens of women celebs, athletes, CEOs, investors, all speaking, we've got a really big headliner that we're announcing next week.   By the time this airs, it will be out So Alicia Silverstone will be headlining which is amazing. We also have a number of folks like Deborah, who I mentioned earlier, and then we will have 40 plus plant based brands from around the world for you to come sample. So the future of food, fashion beauty, we are trying to inspire everyone and anyone that is interested in learning how they can be a part of the future of food and how they can create a kind of more sustainable world to come out, engage with the community, listen to who is leading the community, be inspired, try the products, hopefully make some changes yourself get a job in the space.   To your point about the job fair that we do, VWS Connect is our Virtual Job Fair, where we work with all the top employers in the space everybody from Beyond and Impossible to Miyoko's, you know, all kinds of different plant based companies to help fill their roles at their companies, with our job seekers. So we're really looking to fire on all cylinders to help get women's representation at all aspects of this industry, whether it's helping you get a job, found a company, become an investor. That's what we're doing at VWS.   Carley Hauck 43:26   Wonderful, and I'm just gonna give a little plug for Omni foods because I believe they're going to be one of the booths at your VWS. And David is one of the leaders that I've highlighted in my book and Ananda Bhavani has been one of my best friends for like seven years. So I think she's, I think she's gonna be there and she and I and her sister who also work for meat. We all yep, yep. We were all at the food seed and wine conference in Miami. And I was in their booth with them and loved the product and it got an incredible response from the community in Miami. So I hope it'll have a similar response in LA.   Jenny Stojkovic 44:14   Yeah, absolutely. Winona, Ananda, and I was actually, we might have met then the person not realized. I spoke, Pinkie Colin and I keynoted seafood and wine on this past November. Is that the one you're talking about?   Carley Hauck 44:30   Yeah. Yeah.   Jenny Stojkovic 44:32   Cool. Well, there we go.   Carley Hauck 44:34   I was buzzing around but I was in the booth. I was on a press pass. So I was trying to like you know, talk to some important folks there but awesome. Awesome.   So speaking of books, you have one coming out, let's hear a little bit about it.   Jenny Stojkovic 44:50   I do so this is like on the very DL, everybody. We haven't even publicly announced it yet. But The Future of Food is Female will be published in April. It is the first book in the industry that's focused on women's leadership in plant based innovation, cell based innovation, all things animal free. We spoke to women all around the world, everyone from celebrities to a member of the European Parliament, all kinds of women that are changing the food system. And it is just incredible how much is going on, that folks maybe don't realize, and so I am both proud, yet disappointed to say it is the very first book in the entire industry focused on women's leadership. And I can't wait to get it out there.   Carley Hauck 45:40   Well wait to be a trailblazer. And I imagine there will be more after you. So, and maybe you'll have a second book, everyone's like, when are you writing your second book, I'm like, Ah, I need a break. This was a big baby.   Jenny Stojkovic 45:55   I've got ideas, I've already got a lot, a lot of ideas. And the goal of the book is so that anywhere around the world, a woman can pick it up. And we have almost 4 billion women in the world. And you can pick it up and you can see a woman that comes from a place that you came from, or looks like you or just anything out there, the representation out there is so, so scant, there just is not enough.   There's not enough publications and platforms that are highlighting that women from all over of all backgrounds are doing these incredible things. So my goal is that you will find someone you connect with in this book and you will be inspired no matter who you are male or female. But in particular, for women that are reading it, young women, were taking the book to a ton of different universities, they can be inspired to become a leader too.   Carley Hauck 46:45   Wonderful. And on the kind of end of our conversation, although I'd love to talk to you for hours, I feel curious, what is some of the best leadership guidance that you have received?   Jenny Stojkovic 47:00   I think the most important thing is to make sure that you maintain your humility and that you enter every single day with a low ego mindset. That's one of the biggest mistakes that leaders and especially startup founders make, in my opinion, and I assume you're working with a lot of leaders, you've seen the same thing. I think a low ego environment allows for us to be our best selves. And it allows for us to embrace the best ideas and to have a creative workplace where we can really grow from one another. And we don't feel the need to posture or defend ourselves or feel offended by folks that perhaps counter the types of perspectives that we have. And that's really conscious, inclusive leadership as well.   Carley Hauck 47:50   Mm hmm. Humility and low ego mindset. Love that. Well, Jenny, this has been such a delight to talk to you. I love all the common values and passion that we both share for the space. Is there anything else you'd like to leave our listeners with, I will definitely link to all the, you know, the event and the show links will be available for people.   Jenny Stojkovic 48:16   I just encourage everybody that is trying to figure out perhaps what their next big thing is trying to find that North Star, we have an incredible challenge on our hands with what's going on on the planet. And we need every single person's skills, expertise and passion to tackle it. For myself, I focus on the food system. It's the single largest cause of the issues that we're facing with climate change. And so if you're feeling inspired by this conversation, come follow us with VWS, come learn about how you can be a part of these solutions. We need everybody. So everybody's welcome.   Carley Hauck 48:50   Thank you, Jenny for your passion and purpose. Joining me today on the SHINE podcast. I love this conversation. Love this movement, super committed just as you are to seeing it rise and flourish for all beings and for our planet. A link to all the wonderful resources that Jenny and I mentioned are in the show notes including how you can participate in the sold out vegan Women's Summit that will be broadcast for you to participate in virtually from Los Angeles on April 8.   The SHINE podcast has been self sponsored since May 2019. It is freely offered from my heartfelt desire to be in service in support of a workplace and world that works for everyone and is living in greater harmony with the Earth from conscious inclusive leadership and socially responsible business practice.   I would love and appreciate your support so that I can continue to foster wonderful interviews like this one with Jenny, bringing science tips and evidence based articles to your ears. You can donate and support me by going to my Patreon page patreon.com/carleyhauck, the link is in the show notes. Your generosity helps so much.   If you enjoyed this episode, please share it with friends, family or colleagues. We are all in this together and sharing is caring. You can also leave a five star review on any of your favorite podcast carriers. That way more folks learn about shine and may spread the light. If you have questions, comments or topics you would like me to address on the podcast please email me at support@carleyhauck.com. I would love to hear from you.   And thank you for tuning in and being part of this community. I have some powerful episodes coming up through the end of the season, especially as we get closer to Earth Day. So until we meet again, be the light and shine the light.

We welcome a wizard of culinary invention, who has reimagined a remarkable range of dairy products as dairy-free. "WORLD CHANGING CHEESE & BUTTER. MADE FROM PLANT MILKS."Learn more at https://miyokos.com/

Neka is joined by Miyoko Schinner, Founder and CEO of Miyoko's Creamery, who is leading by example to a better culinary tomorrow where vegan food & lifestyle creates change in our homes, our policies, and our planet.

Neka is joined by Miyoko Schinner, Founder and CEO of Miyoko's Creamery, who is leading by example to a better culinary tomorrow where vegan food & lifestyle creates change in our homes, our policies, and our planet.

Unfortunately we were both ill when our Christmas episode was scheduled to go out and so we've changed this episode around slightly.In this episode we talk about a wonderful apple spice cookie/softie recipe made using applesauce. We also mention how to make vegan pigs in blankets using a clever technique with thinly sliced carrot. Of course, there is also a little bit of pie going on so we talk about making sausage rolls.Over the Christmas period we went away and stayed in a little cottage, so we give you some tips on how to self cater as a vegan – what should you look out for? What things should you take with you?Nut roast seems to be a staple for many vegans, but what is the simplest way to make it yourself? In this episode we go through the basics of how to make nut roast using store cupboard staples.We then moved on to cheese and look at supermarket, Artisan and home-made cheeses, are they really as good as they are made out to be?Finally, we complete our cheese discussion with a little bit of information about wine, what makes wine vegan? And how can you check?Comment on this post here https://govegan.online/series-1/veganuary-apple-spiced-cookies-vegan-travel-nut-roast-cheese-and-wine/Resources and Show Notes:APPLESAUCE SOFTIES – https://booksvooks.com/fullbook/vegan-cookies-invade-your-cookie-jar-vegan-cookies-invade-your-cookie-jar-pdf.html?page=97La Fauxmargerie Vegan Artisan Cheese shop – https://lafauxmagerie.com/Artisan Vegan Cheese, by Miyoko Schinner – https://miyokos.com/products/artisan-vegan-cookbookBosch Garlic & Herb Cashew Cheese – https://www.facebook.com/bosh.tv/photos/garlic-herb-cashew-cheese-hands-up-who-has-made-this-recipe-from-our-first-book-/2167804716631350/Wherever possible we have linked to actual recipes however if these are not published online we have linked to the authors resources where you can purchase their books.

This week we have got a subject that is close to almost everyone's heart. So sit down and relax as we give you 40 minutes of pure vegan cheese heaven with our pizza special!  We are joined by three amazing guests who are changing the vegan world with pizza and cheese: Mike Hill and Joe Hill from One Planet Pizza and Miyoko Schinner the founder of Miyoko's Kitchens. If you want some doughy inspiration by connoisseurs of the trade then look no further.

Miyoko Schinner is founder and CEO of Miyoko's, one of the most successful plant-based dairy alternative ventures of the past decade. We talk about her journey - ups and downs - and lessons learned.

Episode #69 Notes0:45 - How did you get started in the food business and Miyoko's Creamery?4:00 - What were gaps in the market for dairy-free cheeses?7:00 - How did you develop these dairy-free cheeses?11:00 - What was consumer's initial reaction to the products?17:00 - On inequities in the funding and financing landscape.21:00 - On what's working and what's not in the plant-based food industry.25:00 - What is your vision for the food system?30:00 - On a just transition for workers and food businesses in a plant-based food system.35:00 - Lessons learned in the food industry.39:00 - Book Recommendations!The Homemade Vegan Pantry, Miyoko ShinnerThe Vegan Meat Cookbook, Miyoko ShinnerArtisan Vegan Cheese, Miyoko ShinnerAfro Veganism, Bryant Terry

American chef, cookbook author, animal sanctuary founder and owner of dairy-free cheese brand Miyoko's Creamery, Miyoko Schinner joins Wellness At Work to discuss how she came to creating her brand and these products for healthier living. Making Cheese and Milk...without DAIRY? Exciting! Do you want to stay up to date with every new episode and get my brand new Self-Care Toolkit? Go to www.HelloHelanah.com to get instant access. *** Or text me (267) 281-3890 to get your burning questions answered and an insider sneak peek of exciting updates. I do my best to answer as many as I can each day, so shoot me a message today.

If you think you can get cheese from plants, you are right. Case and point: Miyoko Schinner, the tenacious, award-winning vegan celebrity chef, cookbook author, and animal sanctuary founder behind the dairy-free cheese brand Miyoko's Creamery....

This is the second (and hopefully not last) installment of the Dumb Gay Politics: Icon Series. Some guests are just so iconic that they require a whole episode dedicated to them, and Miyoko Schinner is one such guest. She is the founder and owner of Miyoko's Creamery, a plant-based cheese & butter company that is helping traditional dairy farmers transition their farms from raising cows to growing crops needed for her vegan cheeses. Julie and Brandy were truly honored and humbled to interview someone who is not only a titan of the plant-based food industry, but an environmental activist, as well. The work she's doing is the future of the agriculture industry, and whether you're a vegan or not, this interview leaves no doubt that Miyoko Schinner is an American Icon.  ****************************************************************************************************************************      *** Subscribe to our Patreon Podcast! https://www.patreon.com/dumbgaypolitics **** *** Check out our website! https://www.julieandbrandy.com *****  ***** Dumb Gay Politics with Julie & Brandy **** Julie Goldman **** Brandy Howard **** Julie and Brandy *** The People's Couch *** DGP *** Gay Podcast *** Political Podcast *** Lesbian *** Bravo *** Starburns Audio Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Damien sits down with Miyoko Schinner, founder and CEO of Miyoko's Creamery, one of the US leading plant based companies. Miyoko has been in the entrepreneurial game a long time, having been a vegan for over 35 years. She speaks about the importance of resilience in the entrepreneurial world. And speaks about how she built one of the most iconic plant based brands sharing effective strategies for fundraising. She also talks about how she is fighting back against lobbying efforts of the dairy industry. And the rollercoaster ride of the entrepreneurial journey. This podcast is produced by Vevolution and edited by Bridey Addison-Child

Welcome to episode #32, possibly our longest conversation yet. We welcomed back Alison Kilmer from Uppercase Tea (EP29) and on her suggestion she brought Miyoko Schinner from Miyoko's. Alison showed up with an incredible platter of Miyoko's Vegan cheeses with condiments and crackers. It was quite a spread and no pun intended quite spreadable too. On this show, we discuss everything Vegan, from how Miyoko got started making artisan vegan cheese, her animal sanctuary, Rancho Compasion, her philosophy and agenda. Alison touches on her Vegan diet, the Miyoko's packaging design, and her mission to inspire restaurants to become more Vegan forward. More information on Miyoko's Plant Based Cheeses: https://miyokos.com/ To find out what is happening at Wine Country Vegan: https://www.facebook.com/winecountryvegan/

This weeks episode is supported by Switch for Good. I highly recommend you give this one a listen. Find out more at https://switch4good.org/podcast Welcome back to Season 2 of the PBN Podcast. On this weeks episode the wonderful Miyoko Schinner was our guest. Miyoko is the founder and CEO of Miyoko's a world class vegan creamery. Also known as the Queen of Vegan Cheese Miyoko is a trail blazer in this sector. She has been leading the way for many years. In this episode we discuss 1. Her childhood and growing up in Japan, the local culture and cuisine. 2. Moving to the USA and observing the shifting changes in food culture in the USA. 3. How Japan used to have a mostly plant-based society. There was a period in time when Japanese people were bound to be vegan by royal decree. 3. The explosion of the vegan cheese industry 4. The junk food explosion in the USA. 5. Her cookbooks and the ideas behind them 6. Her business Miyoko's and how it all began 7. The dairy pride act Find out more about Miyoko's products https://miyokos.com Presented by Robbie Lockie | Edited by Ciaran Austin -------------------------------------------------------------------------------------------------- Listen on other platforms Soundcloud: http://soundcloud.com/plantbasednews Spotify: http://bit.ly/PBN_onSpotify iTunes: http://apple.co/iTunes_PBNPodcast REVIEW/SHARE: ⠀⠀⠀⠀⠀⠀⠀ If you enjoyed the episode and have a spare 1-2 minutes please leave a review on iTunes so the Plant Based News podcast ranks higher and becomes more discoverable for other listeners. And if you have any friends that you think will benefit from listening to this episode or any of the other Plant Based News podcast episodes please share – together we can make this world a more compassionate place.

This week we're talking about all things cheese and why so many aspiring vegans find it difficult to give it up. Momo and Evy share some charming details about the process of dairy cheese production and then compare the nutritional content of dairy cheese vs vegan cheese. Later on, (24.20) we interview the phenomenal Miyoko Schinner, vegan cheese queen and founder of Miyoko's Kitchen her early struggles going vegan while being a cheese aficionado, and how she founded her legendary vegan cheese empire. Also on this episode… What is rennet? The chemically addictive properties of dairy cheese How do you quit your cheese addiction? We discuss how to get cheese out of your system. Miyoko shares what it was like being vegan 30 years ago compared to the vegan scene today: ‘This is the renaissance of the vegan movement.' Miyoko discusses being a huge ‘stinky gooey funky cheese aficionado' and why she believes being vegan shouldn't be prohibitive of enjoying the finest foods. Being a bonne vivante vegan : ‘Joy comes with being a vegan when you realise you're no longer causing harm.' The process of making vegan cheese: Miyoko describes the life of a vegan cheese. Is vegan cheese healthy? Are dairy and vegan cheeses nutritional equivalents? ‘I think we need health on both an emotional level and a physical level. Sometimes having a delicious baguette with a big thick slab of vegan butter on it can be quite healthy for the spirit.' What's it like launching a vegan cheese business and how Miyoko built her brand. ‘I really see our competitor as being the dairy industry.' Phenomenally Vegan: Miyoko explains why she thinks it's important to be loud and proud about your vegan values. Miyoko shares good basic cheese recipes Tips for giving up dairy cheese: ‘Go snuggle up with a cow'. 'There's a wider array of foods available when you go vegan because you're thinking outside the box.' Links: Miyoko's Kitchen Tomorrow's Creamery - Cashew vs Dairy infographic Miyoko's Books and DVDs Miyoko's Facebook, Twitter and Instagram The Cheese Trap Book by Dr. Neal Barnard PETA UK - Ultimate Guide to Vegan Cheese PETA USA - Everything you need to know about Vegan Cheese PETA AUS/NZ - The Ultimate Guide to Vegan Cheese  If you'd like to take part in a 'The 1 month no cheese experiment' in the GLO Vegan Community on FB, join here: www.facebook.com/groups/GloVegan Social Media Twitter: @ChickPeepsPod Instagram: @ChickPeepsPod Facebook: @ChickPeepsPodcast Momoko Hill: @oh_momoko Robbie Jarvis: @robbjarvis Tylor Starr: @tylorstarr Evanna Lynch: @msevylynch

Miyoko is the CEO of Miyoko's Kitchen, a 100% vegan company that makes dairy alternatives. She is the author of The Homemade Vegan Pantry and Artisan Vegan Cheese. Miyoko's Kitchen home page found hereExcuse of the Day: Eating meat is tradition tho!The Livegan Podcast Patreon Page The Livegan Podcast Facebook Page

In this episode I interview Miyoko Schinner of Miyoko's Kitchen in California Miyoko's Kitchen is an award-winning producer of cultured nut products – including a range of fantastic vegan cheeses and a new vegan butter product. The company is only 18 months old, but has seen massive growth in this time and its founder Miyoko Schinner has been working in the plant-based foods arena for several decades. She started her first business in Tokyo when she was in her 20s, lugging heavy pound cakes on her back on public transport to deliver them to customers. Since then she's run successful businesses including Now and Zen vegan restaurant in San Francisco and a natural products company that manufactured a range of items from meat substitutes to pastries for United Airlines, before taking time out to raise a family. The author of five books, including Artisan Vegan Cheese and her latest The Home Made Vegan Pantry, Miyoko's mission is to replace the dairy cases in stores worldwide with delicious plant-based alternatives. And she's well on her way to doing that. It's exciting times for the company as it goes into its next growth phase, while Miyoko actively promotes veganism through talks, cooking demonstrations, participation in the recently formed Plant Based Foods Association and as a presenter on the Vegan Mashup TV show which is screened on PBS in the US. In this interview Miyoko talks about: •    The importance of systematising and streamlining production in order to grow your business •    How taking an educational, as opposed to a judgemental approach with staff and customers is key to a company's success •    Why having competition is a positive thing for all involved •    When the right time to pay yourself, as a business owner, is •    And much more Visit the Miyoko's Kitchen website Check out books by Miyoko Schinner at Amazon Find out more about Vegan Mashup TV show on Delicious TV Brands mentioned in vegan business news roundup: Wholesome Bakery Cinnaholic Go Max Go Dandy Diner Ripple RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

If there were a Nobel Prize for food, Miyoko Schinner would be rehearsing her Oslo speech right now. Committed to human health and happiness, environmental stewardship, and animal welfare, her activism tends toward the decidedly delicious.

Miyoko Schinner cooks gourmet plant-based food for omnivores, demonstrating that there's no need to "give anything up." She's a popular speaker, teacher, and cookbook author whose latest book is Artisan Vegan Cheese.