Vegan Cheese: Haute Cuisine vs. High Tech

This is a past event

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Price:
 $5.00
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From traditional culturing techniques to cutting-edge biotechnology, learn about the different approaches taken by local companies to make vegan cheese not just palatable but delectable. Attendees will get free cheese samples!

As part of Oakland Veg Week (https://www.facebook.com/OakVegWeek), Kevin Connelly of Earth Island Institute (https://www.facebook.com/EarthIslandInstitute) will moderate a panel discussion with Miyoko Schinner of Miyoko's Kitchen (https://www.facebook.com/miyokoskitchen), Shane and Marie of S+M Vegan (https://www.facebook.com/smveganchefs) and Ben Rupert of CCL's own Real Vegan Cheese (https://www.facebook.com/realvegancheese).

Don't forget to buy your tickets in advance! Only a very limited number will be available at the door http://cheesewednesday.brownpapertickets.com/

Meets in the Omni Ballroom, not in Counter Culture Labs!