"The founder and former CEO of Petaluma's vegan Miyoko's Creamery, she's now on a mission to share her recipes in a new cookbook all about plant-based alternatives to dairy products like milk, cheese and even ice cream. And when she wasn't at the bench testing how different plant oils react to cheese cultures, she founded a nonprofit farm animal rescue, Rancho Compasion in Nicasio."
"About 70% of our calories today come from ultra-processed foods, most likely from one of 10 multinational corporations. Some people are in love with cooking and putting things together, but oftentimes that cooking still entails buying a lot of products and then assembling them. I'm getting philosophical here, but the ability to understand where our food comes from, to grow food, to cultivate food, to prepare food,"
Miyoko Schinner pioneered plant-based dairy alternatives and founded Miyoko's Creamery in 2014 before being ousted as CEO in June 2022. Her new cookbook, The Vegan Creamery, presents scientific, recipe-driven methods to recreate milk, cheese and ice cream using ingredients such as watermelon seed kernels and coconut-mung bean yogurt. She performs bench testing on plant oils and cultures to achieve satisfying dairy-free textures and flavors. Schinner also founded Rancho Compasion, a nonprofit farm animal rescue in Nicasio. She raises concerns about food corporatization and widespread ultra-processed calories while urging people to understand, grow and prepare food for their communities.
Read at www.mercurynews.com
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