Episode 69: Miyoko Schinner of Miyoko’s Creamery

Miyoko Schinner has had a long and storied natural product career. Her wildly successful company, Miyoko’s Creamery is “boldly revolutionizing dairy by making radically real cheese and butter without cows on a game-changing scale and leading the fastest growing natural cheese brand in the U.S. now sold in more than 10,000 retailers nationwide.”

https://miyokos.com Founder and CEO of Miyoko’s, Miyoko Schinner, sparked the rise of the multi-million dollar plant-based cheese revolution by engineering a proprietary technology for making dairy from plants. Earning the title “the Queen of vegan cheese,” the bestselling author, chef, and entrepreneur has dedicated 30+ years to affecting social change and sustainability through veganism and activism.

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Episode #69 Notes

0:45 - 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 Shinner

The Vegan Meat Cookbook, Miyoko Shinner

Artisan Vegan Cheese, Miyoko Shinner

Afro Veganism, Bryant Terry