Following a five-year stint as a marketing executive at People magazine, Amy founded a fitness-based direct-marketing company, Highpoint Communications, which she eventually sold.
After she and her husband, Ken, converted to veganism in 2007 to combat Ken’s chronically high cholesterol, Amy launched the Cleveland-based vegan chef service Dinners Done Now. As owner and head chef, she prepared more than three hundred weekly vegan meals for her clients, among them the Esselstyn family (Rip Esselstyn is author of the vegan bestseller, The Engine 2 Diet; his father, Caldwell B. Esselstyn Jr., MD, penned Prevent and Reverse Heart Disease).
When she and her family moved to Boulder in 2011, she noticed that supermarkets greatly lacked in fresh, ready-made vegan foods. To fill the gap, she launched Vegan Eats, which manufactures oil-free, gluten-free, and GMO-free vegan dishes—including soups, Alfredo sauces, baked goods, and salad dressings—for supermarket chains (currently in the Midwest and expanding).
Along with Lisa McComsey, Amy co-authored The Vegan Cheat Sheet, published by Penguin Books in 2013. A graduate of Cornell University, Amy has taught private vegan classes throughout Ohio, and in New York City and Westchester County, New York, and has been a guest lecturer at Bronx Community College. She also offers one-on-one vegan coaching to those who need more guidance and handholding. A rising vegan culinary celebrity, Amy is frequently cited in food and health blogs and has been touted in the local press. She lives with her husband and three children—Cai, Liv, and Cam—in Boulder, Colorado.
Photo by Susan Woog Wagner