Miyoko Schinner

Big Welcome to Miyoko Schinner! We are beyond excited to introduce the Queen of Vegan Cheese to the Meet the Vegans family! Soon, we’ll be releasing her amazing plant based cheese course, and we can’t wait for you to see what she’s created for you. To kick it all off, we’re giving you a special introduction to all things Miyoko on our YouTube channel. Whether you’re new to her magic or a long-time fan, we know you’re going to be just as blown away as we are! Stay tuned for the big release and prepare for plant-based cheese like you’ve never seen before!

This is how we eat in Japan. We’re loving how we’re eating here! #japanwithmiyoko @japantravelcom

Artisan soy sauce in the making in Ibaraki prefecture in Japan— they use the same 100 -year old wooden vats and barrels for aging. Roasted wheat is combined with soybeans inoculated with Koji spores then aged in vats for months, then filtered through cloth. No, it’s not Kikkoman. It’s the real thing. Kurosawa Soy Sauce. @japantravelcom

Our first Garden-to-Table dinner of the season is coming up! Swipe for a sneak peek at some of Miyoko’s delicious garden creations. 😏 Join us Saturday, April 5th, for an unforgettable six-course meal made with seasonal ingredients. We’ll start the evening with a visit to our rescued residents before sitting high above the sanctuary, enjoying a beautiful sunset and a thoughtfully crafted menu by chef @miyokoschinner Tickets are available in our bio, or DM us for a direct link! 🔗 #farmtotable

Life feels normal and precious when you’re back to basics learning to make miso and udon — day 2 of my first Japan tour! We are visiting Ibaraki prefecture, an area with many artisan producers of everything from miso to soy sauce, and are learning how to make some of these things ourselves. Yesterday, we learned how to make miso and udon. Ever heard of stomping grapes? Well, you stomp udon (thick wheat noodles) to help increase elasticity!

To buy or not to buy: be judicious. No judgment, we all need certain things and want others. But let’s think about the impacts on equity, the environment, as well as opportunities for smaller businesses and their ability to survive as corporate consolidation continues to grow and make a handful of billionaires while everyone else becomes serfs dependent on them to survive.

🌿Travel with us in 2026 through South India with renowned vegan chef @miyokoschinner and Escape To founder Prachi Jain, where ancient food and cultural practices, sustainability, and vegan cuisine converge. We invite you to savor indigenous vegan dishes in the vibrant heart of Bangalore, then retreat to the lush landscapes of Tamil Nadu, where time slows down on a lushfarm. Immerse yourself in the rhythms of the land as we learn from local farmers, harvest herbs like tulsi, and discover ancient food and cultural practices. Let's explore hidden villages, build a deeper, more hopeful connection to the Earth, cook together and learn from each other while being part of a travel community. We are so excited to share this adventure with you! Link in bio for the full itinerary & registration.

That’s it for now. More later. We all need to change our habits.

Heading off to Japan for a bit but won’t be forgetting everyone here…and hoping that what we’re experiencing now in the US will help us come together as a stronger democratic community of individuals that cares for and protects each other. We can’t go solo anymore—we’re in this together. Over the past few weeks, I have become so inspired by ordinary people rising above the greed and cruelty of the oligarchs and fascist leaders trying to control us. #powertothepeople

Good idea? Just California dreamin’? Either way, it looks like steps are being taken for California to secede. Thoughts?

I just learned about this from an email from a local store, so passing it along. Let’s start voting with our dollars. #supportimmigrants #stopracism

Progress to regress. The ancient Greeks knew better. #nonbinary #nature #createdbygod