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Plant-Based Pride: 17 LGBTQ Food Leaders

As an individual who proudly identifies as bisexual, it brings me so much joy to introduce you to some of the great LGBTQ leaders in the plant-based food industry. These hardworking humans are promoting equality for all living beings and making plant-based food accessible to their communities. 🌈

April Anderson, Co-Owner & Chef, and Michelle Anderson, Co-Owner, Good Cakes & Bakes

Detroit, MI

Married couple April and Michelle Anderson opened Good Cakes & Bakes in Detroit five years ago to bring plant-based, organic sweets and treats to the masses (including Oprah and the late Aretha Franklin) while offering encouragement to LGBTQ business owners everywhere. Recently executive chef April was chosen to be part of the James Beard Foundation’s Chefs Boot Camp for Policy and Change advocating for change within the food system to provide healthy, sustainable food for all. Their decadent, drool-worthy menu includes gooey butter cakes, cheesecakes, breakfast breads, cookies, brownies and more with some of the most classic and creative flavors.

Visit Good Cakes & Bakes here.

Monica Berki and Lindsi DeMik, Owners, NoW Sushi and NoW Cafe

San Diego, CA

Partners Monica Berki and Lindsi Demek founded the 501(c)(3) non-profit NoWorries Movement to raise awareness and effect change for all animals. In 2018, they opened NoW Cafe in Mission Bay — serving up 100% plant-based fresh smoothies, bites, and bowls. Their latest innovation, NoW Sushi, is a revolutionary plant-based sushi restaurant located in Pacific Beach that’s winning the hearts and tastebuds of herbivores and omnivores alike!

The animal loving power couple is currently raising funds to open a 13-acre sanctuary near Austin, TX. You can donate to their GoFundMe fundraiser here.

Visit NoW Cafe here.
Visit NoW Sushi here.

John Blomgren, Co-Owner & GM, and Garrett Jones, Co-Owner & Chef, Back to Eden Bakery

Portland, OR

One of Portland’s plant-based staples, Back to Eden Bakery has been providing organic, gluten-free, plant-based food since 2007. Co-owners and plant-based power couple John and Garrett opened their first brick and mortar in 2009 — offering sweets, treats, and soft-serve to their hungry community using local, allergen free ingredients. After gaining popularity they opened their Bakery Food Cart in 2015, and opened their new Bakery Cafe with an expanded menu including brunch and dinner in 2017. You can also shop some of their incredible baking mixes for cakes, scones, brownies and more anywhere in the US!

Visit Back To Eden Food Cart here.
Visit Back To Eden Bakery Cafe here.
Shop Back To Eden products here.

Lagusta Yearwood, Chef/Owner, Lagusta’s Luscious

New Paltz, NY

In 2003 Lagusta Yearwood created Lagusta’s Luscious, inventive artisanal chocolate with a profound commitment to plant-based, local, organic, fair-trade melt-in-your-mouth goodness. This badass babe’s mission is to promote social justice, environmentalism, and animal rights through her love of bold flavors, artisanal techniques, and eco-friendly practices used in every aspect of her businesses.

Lagusta’s Luscious Headquarters offers up the latest and greatest creations in New Paltz, NY. Lagusta also opened Lagusta’s Luscious Commissary — a coffeeshop with a full 100% plant-based food menu, handcrafted drinks, and their full line of chocolates. Earlier this year she partnered with Sweet Maresa’s to open Confectionery, an artisan vegan sweet shop in New York City with organic, fair-trade, handmade treats that are as gorgeous as they are delicious!

Order Lagusta’s Luscious products here.
Visit Lagusta’s Luscious Headquarters here.
Visit Lagusta’s Luscious Commissary here.
Visit Confectionery in New York City here.

Jasmine Shimoda and Sharky McGee, Owners, Jewel

Los Angeles, CA

The dream team composed of classically trained chef Jasmine Shimoda and the former manager of iconic New York restaurants, Sharky McGee, created Silver Lake neighborhood gem (😉) Jewel in 2018, featuring plant-based, local, seasonal produce. Their bright and beautiful dishes evoke the classic California spirit with refreshed menus every week including dishes from salads to pasta and everything in between.

Visit Jewel here.

Theresa Keane and Willow O’Brien, Owners, Pixie Retreat

Portland, OR

On their lifelong journey to feel and look their best, partners Theresa Keane and Willow O’Brien began spreading their knowledge and love for raw, plant-based food teaching classes, hosting dinners, and running a wholesale food business. With a desire to reach more people the couple opened Portland’s mostly raw Pixie Retreat restaurant in the Pearl District. Whether you’re craving something savory or sweet, you’re bound to find something delicious with their buildable bowls and puddings, salads, wraps, and more!

Visit Pixie Retreat here.

Velvet Jacobs, Chef & Co-Owner, and Treona Kelty-Jacobs, Co-Owner, Veltree Soulful Vegan Cuisine

Charlotte, North Carolina

On a mission to bring healthy traditional soul food to her community, Chef Velvet Jacobs and her wife and co-proprietor, Treona Kelty-Jacobs opened VelTree Vegan Soulfood in 2018 near the University of North Carolina at Charlotte campus. Their daily changing menu is 100% plant-based and gluten-free, typically featuring Chic’n Drumsticks, Chic’N and Waffle, Mac N Cheese, and more southern staples. Each menu item is bursting with flavor and love for their community.

Visit VelTree Vegan Soulfood here.

Yauss Berenji & Sascha Biesi, Owners, Skull & Cakebones

Austin, TX

Through raising a daughter with a dairy allergy, plant-based power couple Yauss and Sascha started Skull & Cakebones to provide high quality, plant-based food to their community in Austin, TX. They began with their bakery serving up sweet baked goods including Gooey Cinnamon Rolls and Croissants, and savory goodness like their Bagel Sammy and 3 Cheese Mac. The couple has been creating partnerships with local farms and brands whose missions align with their standards of local, fair-trade, organic food to create delectable Skull & Cakebones products which can now be found in retailers throughout Texas.

Visit Skull & Bones bakery in Dripping Springs here.
Find their products at retailers here.

Abram Bañuelos and Carlos Reynoso, Owners, Mis Tacones

Portland, OR

This fabulous couple began serving up authentic Mexican plant-based tacos at pop-ups throughout Portland in 2016. Abram and Carlos recently secured a food cart in Portland’s vegan strip mall, allowing them to bring their vegan greatness to the masses, and we’re ecstatic to watch them grow from here!

Visit Mis Tacones here.

At Kompas, we’re on a mission to make the World a better place for all living beings. We believe in equality and lead with compassion as we build our app that helps people find the best plant-based food options nearby.

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