Vegan chef, author, and entrepreneur, Miyoko Schinner, is changing people’s perceptions about vegan foods one plant-based cheese at a time. In 2014, she founded Miyoko’s Creamery with a goal of creating a line of organic, non-dairy products as decadent as their dairy-based counterparts.
Born out of the dream of using business as a force for good, REBBL drinks has leveraged their line of organic, plant-based elixirs to create positive social and environmental change since 2012.
For thousands of years, fermentation has provided both a method of preserving foods for consumption during winter months, and a means of digestive and immune support. Inspired by this legacy, Maggie and Luke made it their mission to create a line of fermented foods with optimized nutrition.
Husband and wife team Blake and Stephanie are both fourth generation dairy farmers, and their passion for agriculture has extended to their five children who join them in day to day operations on their organic dairy farm.