“Schlimm in the flesh is just as enthusiastic and FUN as his high-voltage writing style implies. While The Cheesy Vegan, not surprisingly, is the current focus, what Schlimm promotes the most in all his books and appearances is the lively joy that plant-based eating and living can bring.” To read the full “V for Veg” article by […]
PHILLY.com: “High-voltage Vegan John Schlimm Blazes Through Philly” MILLION THANKS to Bon Appetit at Penn Dining and the Penn Vegan Society at the University of Pennsylvania for a terrific three days filled with fun, compassion, and delicious food! +++++
Allison Rivers Samson: The focus of your recipes is on “bringing food home to main street.” Could you explain to readers what that means, and why you think it’s important? Checkout my answer to this and many more interview questions by clicking HERE.
Checkout the story behind the special commission “embrace compassion” cuff I collaborated with artisan Stephanie Distler to design and create for me by clicking HERE.
THE CHEESY VEGAN made Delicious Living’s list of the Top 10 vegetarian and vegan cookbooks from 2013!!! +++++ To checkout the list, click HERE.
Checkout my Top 5 Tips for promoting your new book to bestseller in The Wow Principles ~ Click HERE.
CHECKOUT my Marilu Henner Show interview where Marilu and I chatted all things Tipsy Vegan, Al Gore’s decision to go vegan, relieving holiday stress, holiday entertaining, and much more! CLICK on December 2, 2013, Hour 1, 36:00 min mark, and ENJOY… To listen, please click HERE.
THE BIG CHEESE… After a semester of planning and using The Cheesy Vegan as part of their curriculum, the University of Pittsburgh at Bradford’s Hospitality Management Program students hosted THE BIG CHEESE event on November 19, serving several of my Cheesy Vegan recipes to a packed room. The event served as a fundraiser for the […]
“John Schlimm grew up in rural Pennsylvania working in his father’s butcher shop — a long way from the Capitol Visitor Center, where the vegan cookbook writer lunched on Thursday with the Congressional Vegetarian Staff Association…” To read the full article, click HERE.