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.
