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Inside Miyoko's Kitchen
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Miyoko Schinner, vegan chef, cookbook author, television cooking show host, and entrepreneur has been promoting delicious, decadent, and healthful plant-based foods for the past thirty years. She is founder of Miyoko’s Kitchen, a leading maker of artisan vegan cheese. Her bestselling cookbook Artisan Vegan Cheese has been touted as “the holy grail of vegan cuisine” and has helped many people transition to veganism. As co-host of Vegan Mashup, a show seen on PBS, she shares her recipes for delicious vegan cuisine with viewers. Miyoko has also been an instructor in the McDougall Program for many years, and presents regularly at major festivals and events around the country. Her next cookbook The Homemade Vegan Pantry: the Art of Making Your Own Staples (Ten Speed Press) will be released in 2015.
Episode Segments:
Get Waisted with Rene': Miyoko Schinner
Miyoko is a vegan chef, author of three cookbooks (Artisan Vegan Cheese, Now and Zen Epicure, and Japanese Cooking), co-host of Vegan Mashup on the Create Channel, and star of her own online show, Miyoko's Kitchen. She is a regular cooking instructor in the nationally renowned McDougall Program and at major vegan festivals and events around the country
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Links to Related Websites:
Artisan Vegan Life
Miyoko's official website

Dairy-free and Delicious! A groundbreaking book on cultured, aged, artisanal cheeses.

Guest(s) Appearing on this Episode
Miyoko Schinner
I’m Miyoko, and for decades, I’ve delighted in cooking and feeding people, mostly omnivores. My goal is to put artistry into the vegan lifestyle. Good food is simply good food, and if it’s vegan, it’s even better.

I believe that the best food is natural, handcrafted, and made with love (for those who eat and those who don’t get eaten!). And whether you’re a vegan, vegetarian, flexitarian, omnivore, or hardened meat eater, I hope that with my books, DVDs, blog, videos, classes and recipes I can inspire you to step into your kitchen, roll up your sleeves, and embrace the joy of cooking real food, slow food, beautiful food – vegan food. Here you’ll find new ideas, new spins on old takes, and new flavors that make you go, “Wow!” Let me know what’s going on in your kitchen!

I converted to vegetarianism at 12, against my parents’ will (!) But at 15, I fell in love with my parents’ collection of the now-classic Time-Life series, “The Good Cook,” reading every page of every edition, whether about pastries or meat, learning the difference between sauté, braise, and stir-fry. I cooked for my family and held bake-offs at my house. My spare time has always been about food, glorious food.

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