Registered for Vida Vegan Con III? You’re invited to Miyoko’s Kitchen Mixer!
We’re living in new realm of vegan cheese these days, from culturing cashews and making your own, to stockpiles of rejuvelac and soirées with biodynamic wine pairings and fancypants, surreal assortments. The world of plant-based cheesy goodness has undoubtedly grown leaps and bounds in the past three years alone, and that’s thanks to one extraordinary woman: Miyoko Schinner.
With the release of Artisan Vegan Cheese in 2012, vegans all around the globe suddenly had the instructions to make their own aged, nondairy cheese wheels. And thanks to this woman, her test kitchens, insight, know-how and supporters (and the demand!), vegan cheese-curious & craving folks are now able to go directly to the source (and stop worrying as much about whether their quinoa is sprouting correctly, uh, not that I can relate to that or anything) from Miyoko’s Kitchen!
Let’s get to the point, we not only have Miyoko Schinner joining us on our 2015 VVC Speaker Lineup to share her expertise in the vegan business world in her presentation, “Exploits of a Veganpreneur – Experiences and Lessons Learned through Growing Multiple Vegan Businesses”, Miyoko’s Kitchen, her signature line of vegan cultured nut products is throwing a special party for all our attendees!
Okay, you know how we’re always saying, “make this a vegan vacation!“, or, this is a “3 day event!”. Well, that’s because it’s true! This year, Vida Vegan Con’s opening day is our debut Vegan Bazaar, which is where we’ll have way more vendors than ever before, all on one day. We’re talking sampling, live demos, special talks, panel discussions on Vegan Family and real talk on just how Austin got so “awesome”, raffles, two vegan taco trucks parked right outside, and for the first time ever, ANYONE can attend. Seriously. We’ve finally made a way to offer the one day ticket so many people have asked about in the past, basically.
The really important stuff:
As a Vida Vegan Con full weekend attendee, you’re already on the door list and you’re receiving this exclusive first hour to all our vendors and an amazing way to start the weekend off: Miyoko’s Kitchen Mixer!!
Info from our Facebook event:
All Vida Vegan Con full-weekend attendees are invited to an exclusive social mixer with Miyoko Schinner, her handcrafted cheeses, and all our other Bazaar vendors! This early access to Friday’s happenings takes place from noon to 1pm at The Marchesa.
The Vegan Bazaar then opens to the public for the day at 1pm. We’re thrilled to have Miyoko on our lineup for 2015! She’ll be sharing stories, lessons, and tips from the vegan business and culinary worlds on Sunday.
Note: This event is exclusively for Vida Vegan Con Weekend attendees. Tickets still available. The Bazaar opens to the public and all ticket holders at 1pm.
One more thing!
As part of our ongoing Vida Vegan Con Speaker Series, we’ll be airing a live interview with Miyoko tomorrow, April 11th at 11am PST. You can tune in by RSVP’ing over on our Google Page. As always, we’ll make sure to share the video chat on a blog post next week.
See everyone next month! Miyoko’s new cookbook, The Homemade Vegan Pantry, arrives this June.
Happy VeganMoFo 2012 Kick-Off, everyone!
We don’t have a single theme (oh, by the way, did you notice our new theme?!), but we’re gonna have theme days. In preparation/celebration of our Seattle Tech Seminar, we’re diving in to blogging tech (mostly). We’ll have tech tips brought to you by people way smarter than us, Seattle funspots, speaker spotlights, Food-Friday Fundays…and once a week, we’ll have a Q&A day.
Q&A? Yes, so we need some Qs! Shoot us your questions and we’ll dig around/ask around to get you the answers! Tweet at us, throw it up on the Facebook page, or email us at VidaVeganConference [at] gmail [dot] com.
But before we get started, we just wanted to give you a glimpse into our weekend! We’re in Chicago for location scouting and VeganMania, Chicago’s vegan-only veg fest, with vendors, nonprofits, a hefty food court (featuring Chicago Diner, Upton’s, and Native Foods as well as a lot of smaller restaurants and bakeries), and classes. Check out the crowd shot:
We all went to Miyoko Schinner’s Artisan Vegan Cheese demo, where we tried some of the quicker, unaged cheeses, including ricotta-stuffed shells and a next-to-instant but tasty nacho cheese. I’ve never seen so many people get super excited to try vegan cheesemaking before. It looks like this book is actually worth the hype. I know what I’m doing when I get back home to Portland.