December 10, 2020
5,412
188
37
4.16%
Every word spoken in this episode is indexed. Type any phrase to jump straight to the moment it was said.
Type any word or phrase that may have been spoken. Click a result to seek the player to that exact moment.
Try a name, a topic, or a quoted line
1:55Now PlayingMiyoko Schinner has been making vegan cheese and butter for 30 years, but her creations have only recently become an all-out success.
Schinner got her start teaching cooking classes and hosting a cooking show nearly four decades ago. After promoting her fourth cookbook, which featured cheese made from cashews, she started Miyoko’s Creamery in 2014.
“At the time there was no good vegan food available,” says CEO Schinner, a Japanese immigrant who lives on an animal sanctuary in Northern California’s western Marin County on land grazed by some 70 creatures like cows and donkeys. “I was a bonafide gourmand. I was determined to make foods that were delectable, healthy and vegan.”
Her brand now sells alternatives to butter, cream cheese and mozzarella, along with other dairy-free products made from nuts, oats and legumes at 20,000 stores including Walmart and Target. Estimated 12-month revenue has doubled to more than $30 million, as more shoppers turned to plant-based foods.
Read the full profile on Forbes:
Subscribe to FORBES
Stay Connected
Forbes newsletters
Forbes on Facebook
Forbes Video on Twitter
Forbes Video on Instagram
More From Forbes
Forbes covers the intersection of entrepreneurship, wealth, technology, business and lifestyle with a focus on people and success.
Sentinel Indexing in Progress
Metadata and chapters are available. Claim extraction for this episode is pending.
All video content is delivered via YouTube embedded players in accordance with the YouTube Terms of Service. Sentinel provides research tools that promote discovery and accountability across political media.