Founder and CEO
Lumi Foods, Canada
Chef Karen McAthy’s focus as a chef has been highly centred on plant-based foods, fermentation, preserving, reducing food waste and working within the local food system. She founded Blue Heron with business partner Colin Medhurst in 2017.
Karen is also the author of The Art of Plant-based Cheese making (New Society Publishers, 2017, which won the vegan cookbook category of the Gourmand World Cookbook Awards, 2018.
Karen, on behalf of Blue Heron was a finalist for the innovation award for the BC Food Processor’s Awards in 2018, and Foodie of the Year award winner for Western Living Magazine, 2017.
Karen has a background in Biology from Simon Fraser University.
Tuesday, October 4, 2022
3:30 PM – 4:00 PM CDT (Chicago, USA; UTC-5)