Visionaries changing America's dinner plates with plant-based recipes, cookbooks and inspiration.

As more Americans see the value in plant-based eating, from personal health benefits to positive environmental impacts, restaurant menus, grocery lists, and cooking habits are beginning to shift. 

Hodo is committed to using wholesome, plant-based ingredients to craft better-for-you foods that are always delicious. And we’re not alone. We have like-minded partners throughout the food industry, and together, we are changing the way Americans experience plant-based eating.

We’re launching Hodo's Plant-Based Visionary Series to celebrate prominent chefs and leaders who are making big moves in the plant-based revolution. This series spotlights trailblazers who are creating innovative and delicious meals with whole foods, championing sustainability and local food systems, and using Hodo in their recipes. Each visionary will share their approach to plant-based eating, as well as one of their recipes that features Hodo, giving you an opportunity to try it out at home!

We are kicking off the series with an interview with Chef Alicia Jenish-Mc Carron, Culinary Director of Good Eating Company at LinkedIn San Francisco. In the weeks to follow, we will be sharing an interview with Doctor Linda Shiue, Physician and Director of Culinary and Lifestyle Medicine at Kaiser Permanente San Francisco, followed by an interview with Nancy Singleton Hachisu who is a food journalist and cookbook author based in Japan.