Ali is the founder of Spirit & Abundance, a small business crafting plant based cheese and ferments in the city of Rochester. A graduate from the Culinary Institute of America and Cornell University with over 15 years of experience in the kitchen, Ali is dedicated to sharing how to cook living, plant based food along with cultured and fermented creations.
A Conversation on Community, Creativity, and Plant-Based Business
As part of this year’s “Compassion in Action: Eat Plants! Save the Planet!” theme, we’re proud to feature the Rochester Vegan Entrepreneurs Panel—a conversation with local founders who are building businesses rooted in ethics, sustainability, and bold creativity.
These inspiring entrepreneurs are proof that plant-based innovation can drive not only delicious food but meaningful change. From reimagined comfort foods to guilt-free indulgences and small-batch vegan cheese and ferments, each panelist brings a unique voice to the growing movement for conscious business and compassionate living.
Come hear what drives these entrepreneurs, what they’ve learned along the way, and how they’re using their platforms to make plant-based living more accessible, joyful, and impactful.
Minister Kaptah Xi-Amaru is the visionary founder of B+Healthy Fresh Food Market, a thriving vegan juice bar and community health food store that has served the Rochester area for over 8 years. With three locations, his mission is to make plant-based nutrition and holistic wellness accessible to underserved communities. Minister Kaptah’s impactful work has earned numerous accolades and his leadership continues to inspire a movement toward healthier, more conscious living in Rochester and beyond.
Rob Nipe is the co-founder and head vegan butcher at Grass Fed, a vegan butcher shop and deli located in Rochester, New York. Originally from New Jersey, Rob transitioned from his previous role as an analyst at the American Red Cross to pursue his passion for creating plant-based alternatives to traditional meats.
His culinary journey began with experimenting to replicate the flavors of his favorite comfort foods—like Philly cheesesteaks and breakfast sandwiches—which led to the development of a diverse range of vegan meats, including pastrami, bacon, and brisket.
Together with his wife, Nora Rubel—a Jewish studies professor at the University of Rochester—Rob established Grass Fed to offer delicious, cruelty-free versions of classic deli favorites. Their commitment to quality and authenticity has made Grass Fed a staple in Rochester’s culinary scene, appealing to both vegan and non-vegan customers alike.
Natasha Siplin is the founder of Soulistic Sweets, a vegan bakery rooted in love, community, and a deep commitment to plant-based living. Her journey began over eight years ago alongside her family, and during the pandemic, she turned her growing passion for vegan baking into a full-time business.
Now celebrating five years in business, Soulistic Sweets offers delicious, nourishing, and cruelty-free desserts that prove indulgence can be kind. Every treat is crafted with love from the soul.
We’re excited to welcome Chef Anthony Miller of The Veg-E-Table to this year’s Rochester VegFest!
Chef Anthony is known for serving up bold, flavorful, plant-based comfort food through his local business, The Veg-E-Table. With a rotating menu that keeps fans coming back for more, he specializes in dishes like Vegan Oxtail, Stuffed Bell Peppers, Rasta Pasta, Vegan Garlic Butter Steak Bites, and other creative takes on soulful classics. He also offers fresh-pressed juices and delivery or pickup options through social media.
Chef Anthony’s passion for vegan food is rooted in flavor, community, and the power of plants to bring people together.
Catch Chef Anthony Miller at Rochester VegFest 2025
🍽️ 2:40–3:25 PM – Live Culinary Demo at the Food Demo Tent Watch Chef Anthony share his signature style and skills live, and take home some inspiration for your next plant-based meal!
Follow The Veg-E-Table on Facebook and Instagram to check out his latest offerings and place your next order.
Adam Durand is a filmmaker, web developer, and graphic designer who has spent the past two decades channeling his creativity into animal rights advocacy. He first gained national attention through his work with Compassionate Consumers, a grassroots group he helped found to expose cruelty in animal agriculture. Their 2004 investigation of a Wegmans egg farm sparked national controversy and was covered by The New York Times, ABC News, and City Magazine (formerly City Newspaper), bringing mainstream visibility to the realities of factory farming and the fight for transparency.
Since then, Adam has remained a steadfast presence in the movement, taking part in open rescues, organizing strategic campaigns, and challenging laws that punish people for acting with compassion. His efforts have been highlighted in National Geographic, Vox, and cited in legal scholarship such as Cornell Law Review.
Passionate and principled, Adam invites audiences to rethink what’s possible when we act with courage, strategy, and heart.
Dr. Jim Loomis & Chef Caryn Dugan Where Science Meets the Skillet: Your Prescription for Plant-Based Health
The Doc & Chef is a dynamic wellness duo featuring Dr. Jim Loomis, a board-certified physician specializing in internal medicine, and Chef Caryn Dugan, a nationally recognized plant-based culinary educator. Together, they are transforming how people think about food and health through their engaging video series, live events, and educational outreach.
Meet Dr. Jim Loomis
Dr. Jim Loomis is the Medical Director of the Barnard Medical Center in Washington, D.C., and has served as team physician for the St. Louis Rams and St. Louis Cardinals. He is featured in the documentaries Forks Over Knives and The Game Changers and is an expert in lifestyle medicine, using evidence-based nutrition to prevent and reverse chronic disease.
At Rochester VegFest 2025, Dr. Loomis will speak about the power of plant-based nutrition to transform personal and public health—sharing clinical insights, practical guidance, and stories of healing through food.
Chef Caryn Dugan, also known as “STL Veg Girl,” is the founder of the Center for Plant-Based Living in St. Louis—the first plant-based culinary and nutrition education center in the U.S. After losing her father to cancer and battling her own health crisis, Caryn dedicated her life to teaching others how to thrive through plant-based food.
Join Chef Caryn for a live cooking demo at RVF 2025, where she’ll share a flavorful, approachable plant-based recipe that’s perfect for both seasoned vegans and newcomers alike—proving that eating for health can be delicious and doable.
Together, The Doc & Chef blend cutting-edge medical research with approachable, delicious recipes to help people take control of their health—one meal at a time. Their mission is simple: to make healthy living practical, evidence-based, and irresistibly tasty.
You must be logged in to post a comment.