I first met Miyoko Schinner at the Vegetarian Summerfest two years ago. That was a huge turning point for me as a vegan. As with many before me, cheese (especially creamy, rich, artisan cheese) was something I was not looking forward to giving up. During this event, Miyoko conducted a demonstration and tasting of her amazing culinary skills and actually performed a miracle … she made vegan cheese right before my eyes (in one instance, she made mozzarella … which, on its own is not an easy task). I was immediately in love.
So, years later when I started my vegan marketing and design firm, I knew I wanted to work with Miyoko as she launched her incredible collections of vegan cheeses (referred to as cultured nut products because of California state law) to the world.
Interesting to note, that mid-way through the design and programming of the site, Miyoko was invited to New York to speak at the Farm Sanctuary in Watkins Glen (about 40 minutes from where I live). Being the amazing woman that she is, she drove to have dinner with us in the pouring rain and got to be a part of one of our last-minute vegan potlucks. Needless to say, I became somewhat of a hero that day since she also traveled with three wheels of cheese. Plus, I got to introduce her to the Ithaca Vegan Mafia and take her on a post-rain walk around Cornell campus. It was a really nice evening.
So, today MiyokosKitchen.com finally launches. With the help of ThankTank Creative and a huge team effort, MiyokosKitchen.com is open for business. The new site (which is still in its “organic” stage) features collections of cheeses that will satisfy anyone … especially omnivores. What I am most excited about, beyond having had this opportunity to be a part of history, is that Miyoko’s cheeses are so good … SO good … that they will help so many thousands of people take that next step toward veganism.
And that makes the world a better place.