A Tale of Resilience, Compassion and Lots of Vegan Cheese!
Introduction
It was 1968 when a young Miyoko Schinner left the familiar surroundings of Japan to begin a new life in America. At just twelve years old, she wanted nothing more than to fit in and embrace the American dream.
“My goal at the time was to become American,” Miyoko recalls. “I just wanted to have blue eyes and blond hair and not take rice balls for lunch.”
But life had other plans for her. As she grew, so did her understanding of her cultural identity and her place in the world. This realization sparked a journey back to her roots, a journey that would lead her to establish Miyoko’s Creamery—an artisanal vegan cheese company that would come to be valued at over $260 million.
One of her first encounters with American fast food—a cheese pizza—left an indelible mark. “I remember thinking this was going to be a transformative moment,” Miyoko said in an interview once. “it was the most disgusting thing I’d ever eaten… it was so oily and
greasy. It was cloying going down my throat and dripping down my face.”
The turning point came at the tender age of twelve when a camping trip with a group of vegetarian friends gave her a new perspective on food and ethics. Surrounded by nature and conversations about animal welfare, Miyoko made a poignant connection between the meat on her plate and the animals it came from.
She decided then and there to embrace vegetarianism, a pivotal step that planted the seeds for her future ventures into the world of vegan food innovation.
Turning Vegan
“I went vegan when I started learning about the dairy industry,” she recounted. “I was in my twenties and it just shook me up and I thought, oh my God.” This revelation opened her eyes to the broader implications of her food choices, not just for animal welfare but for the environment and health.
As she transitioned, Miyoko’s kitchen experiments became more than just a pursuit of culinary excellence—they turned into a mission to create food that was kind and conscious, aligning her practice with her principles.
Founding of Miyoko’s Creamery
Her vision was clear—create a line of plant-based cheeses that didn’t just mimic dairy cheese but surpassed it in flavor and texture.
Miyoko Schinner meticulously perfects her vegan cheese recipe, combining science and art in the kitchen lab
Miyoko’s Creamery quickly carved out a niche for itself, garnering a dedicated following that appreciated the quality and ethical philosophy behind each product. As the
company grew, so did Miyoko’s ambitions for her brand.
She envisioned Miyoko’s Creamery not just as a business, but as a beacon for the vegan movement, illustrating the potential for plant-based foods to dominate the
market.
The Controversy
“Misogyny can be very, very subtle,” Miyoko said in an interview. “and sometimes you don’t recognize what’s happening to you until you see it over and over again. It gets worse the more powerful you become.”
A New Beginning
She has launched a YouTube channel, “The Vegan Good Life with Miyoko,” which is a platform for her to share her culinary innovations and lifestyle tips with a global audience. The channel also serves as a space for discussing the ethical implications of our food choices, showing Miyoko’s commitment to activism.
Her ability to connect with people over shared ideals has also made her a sought-after speaker on topics ranging from vegan cooking to entrepreneurship and women’s leadership in business.
Conclusion: A Legacy Beyond Cheese
From a young immigrant girl dreaming of fitting into the American mosaic to a pioneering entrepreneur reshaping the culinary world, Miyoko Schinner’s journey is about the transformative power of embracing one’s roots and living authentically.
At 67, she embodies the vigor and vitality that she credits to her whole food, plant-
based diet—a diet that was the cornerstone of founding Miyoko’s Creamery.
- Check out Miyoko’s YouTube channel The Vegan Good Life with Miyoko where she shares recipes, lifestyle tips and discussions about veganism.
- Watch the documentary What the Health that explores the impact of diet on health and environment.
- Read Miyoko’s book Artisan Vegan Cheese for delicious recipes for cooking vegan food at home.
Together! Lets show the world the power of a plant-based lifestyle
Join The Community!
Subscribe now to receive latest articles and exciting updates directly to your inbox.
Stay ahead with insightful content that matters to you.
