Danielle Lin Show: The Art of Living and Science of Life
Culinary Magic from Around the WorldGuest: Miyoko Schinner If you are not ready to go full-out vegan—but would love a healthier lifestyle—this is the perfect show to get you going green (and red, purple and blue). You don’t have to be a vegetarian to enjoy the beautiful spices, tastes, and textures of the delicious foods of the world. This hour will have your taste buds soaring with simple ways to jump into spring and fresh veggie flavors. More about Miyoko’s vegan cheeses: Miyokos.comThe post Loving The Art of Vegan Cuisine –Miyoko Schinner appeared first on Danielle Lin Show.
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: email@example.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.
001: What a Sanctuary Really Means for Animals and for Humans with Miyoko Schinner
Essential Ingredients Podcast
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 Facebook 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
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 firstname.lastname@example.org. For more about my Nutrition services and resources, visit me at PlantBasedDietitian.com
FLASHBACK FRIDAY - Cutting the Cheese With Miyoko Schinner
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
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/
The Business of Compassion: Miyoko Schinner on PYP 481
Plant Yourself - Embracing a Plant-based Lifestyle
Miyoko Schinner is founder and CEO of Miyoko's, one of the most successful plant-based dairy alternative ventures of the past decade.She's also a passionate advocate for animals, and long-time vegan educator and activist.I've known Miyoko for many years, and in some ways I was surprised when she decided to build a large, capital-intensive business fueled by serious investors.Don't get me wrong - I'm delighted by her success (having tasted her plant-based cheeses back in 2013, I was sure they could "fool" most palates and substitute for dairy in just about all situations). I own a dog-eared and cashew-milk stained copy of her 2012 book, Artisan Vegan Cheese (what she termed, "the book that launched a thousand vegan cheese businesses"), and have been making her buffalo mozzarella with varying degrees of success for almost a decade now.And yet, I wondered what would happen when Miyoko met capitalism in a big way.From her Facebook posts over the years, I know that she's taken a lot of criticism from vegan purists who object to her, say, partnering with a co-manufacturer that isn't 100% vegan. And from anticapitalists who find fault with some of her funding sources.And as someone not enamored of capitalism myself (at least the current state of capitalism, which funnels resources from the earth and the world's neediest peoples into the coffers of the wealthiest investors in the world), I also wondered if Miyoko's missions of saving animals and spreading love and compassion wouldn't get swallowed up - if not totally subverted - in the daily urgencies of business.In our conversation, we talked about Miyoko's journey to founding the company, and the choices and tradeoffs involved in "playing big."We discussed her evolution from someone who saw business as nothing more than a "profiteering enterprise" to a visionary who recognized that her ethics could be expressed in the marketplace.And not only could they, but she had a moral imperative to create palatable alternatives to dairy if she were going to help the world transition away from animal agriculture.We talked about the bumps along the way, from realizing that the small batch processes of cheesemaking broke down under conditions of scale, and having to divert time from craftsmanship to hiring and firing, to jettisoning the plan of slow, organic growth to seize an opportunity to get big fast.Miyoko shares her success formula (spoiler: keep experimenting and stay humble), and offers advice to other social entrepreneurs who wish to follow in her footsteps.Enjoy this inspiring conversation with a true leader in the plant-based movement.LinksMiyoko's CreameryArtisan Vegan Cheese bookThe Homemade Vegan Pantry: The Art of Making Your Own StaplesThe Vegan Meat Cookbook
How Miyoko Schinner Brought Artisanal Cuisine to Veganism
No Meat Athlete Radio
These days, Miyoko Schinner's plant-based cheese products can be found in just about any grocery store. But of course, it hasn't always been that way. Miyoko's journey started out of a desire to bring color, craft, and creativity to the bland, uninspired vegan cooking of the time. In today's episode, Matt Tullman sits down with Miyoko, who shares her stories, lessons, and vision for the future of veganism.
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
There's really no one more responsible for the creation of today's plant-based cheese and butter market than Miyoko Schinner. After turning vegan in the 80s, Schinner began a long journey that involved writing a number of best-selling cookbooks, getting on the wrong side of a Japanese mobster and eventually starting Miyoko's Creamery, a huge success story. As always, you can listen to The Food Tech Show at The Spoon (www.thespoon.tech) or wherever you get your podcasts. via Knit