In this episode of Shelling Peas, Chef Ryan Jennings connects with Ali Lawrence, founder of Spirit & Abundance, about artisan vegan cheese, fermentation, and plant-based entrepreneurship in Rochester, NY.

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From Zen Buddhism in Japan to Vegan Cheese in Rochester, NY

Ali shares how a transformative trip to Japan—where she studied Zen Buddhism and learned the art of Japanese fermentation—helped shape her approach to food and ultimately led her to a vegan lifestyle. This experience, combined with her background from the Culinary Institute of America, inspired her to create cultured, small-batch vegan cheeses, giving way to the thriving business now known as Spirit & Abundance.

The two chefs dive into the science behind fermentation, the rise of plant-based cuisine, the challenges and rewards of entrepreneurship, and their shared gratitude for the support of the Rochester community.