In this episode I interview Miyoko Schinner of Miyoko’s Kitchen in California
Miyoko’s Kitchen is an award-winning producer of cultured nut products – including a range of fantastic vegan cheeses and a new vegan butter product. The company is only 18 months old, but has seen massive growth in this time and its founder Miyoko Schinner has been working in the plant-based foods arena for several decades.
She started her first business in Tokyo when she was in her 20s, lugging heavy pound cakes on her back on public transport to deliver them to customers. Since then she’s run successful businesses including Now and Zen vegan restaurant in San Francisco and a natural products company that manufactured a range of items from meat substitutes to pastries for United Airlines, before taking time out to raise a family.
The author of five books, including Artisan Vegan Cheese and her latest The Home Made Vegan Pantry, Miyoko’s mission is to replace the dairy cases in stores worldwide with delicious plant-based alternatives.
And she’s well on her way to doing that. It’s exciting times for the company as it goes into its next growth phase, while Miyoko actively promotes veganism through talks, cooking demonstrations, participation in the recently formed Plant Based Foods Association and as a presenter on the Vegan Mashup TV show which is screened on PBS in the US.
In this interview Miyoko talks about:
• The importance of systematising and streamlining production in order to grow your business
• How taking an educational, as opposed to a judgemental approach with staff and customers is key to a company’s success
• Why having competition is a positive thing for all involved
• When the right time to pay yourself, as a business owner, is
• And much more
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