Bean Scene promotes compassion, vitality and a sustainable future by linking plant-based producers and consumers, building community and strengthening the local economy.
Co-founders Nina Kauder (left) and Sarah Steinberg (right) are plant-based event planners, chefs and cooking instructors. Nina “Raw Chef” Kauder studied at the Culinary Institute of America and has a particular passion for homegrown food. She has started numerous community gardens for local non-profit organizations. Chef Nina’s cooking demonstrations can always be counted on to be informative, show how to make full use each piece of produce (including skin/rind/peel/pit & all) and to empower her students to experiment in the kitchen, altering recipes to feature ingredients that are seasonal and readily available.
Chef Sarah is a plant-based personal chef. Her clients benefit from her background as a Certified Holistic Health Coach and her training at Ann Wigmore’s world-reknowned Hippocrates Health Institute raw vegan healing retreat center in West Palm Beach, FL. She also specializes in gluten-free cooking and baking, adopting this diet after a Celiac diagnosis in 2005, way before gluten-free was popular. There are many tasty GF products for sale now, but not all of them are healthy. Chef Sarah teaches how to eat gluten-free the whole foods way.
Chefs Sarah and Nina met at a juice demonstration booth that Nina hosted at the Annual Annie Appleseed Complimentary & Alternative Cancer Therapies Conference in West Palm Beach, FL. The duo made their first big splash in April 2015 with the Bean Scene Vegan Chili Cook-off presented by Benny’s on the Beach at the Lake Worth Cultural Plaza, downtown Lake Worth, FL. It was a wild success by every measure! The weather was perfect, 700 people came throughout the afternoon and evening from all over South Florida and the event raised $3400 for the benefitting charity, the Community Caring Center of Greater Boynton Beach. On the South Shores Tavern-sponsored stage at the Cultural Plaza, an all-day musical line-up hosted by Bill Hartmann set the tone and got the crowd dancing to sweet acoustic melodies. Local craft beer was flowing. The Brewhouse Gallery (Lake Park) sponsored the beer and music. A dedicated team of volunteers came from near and far. Attendees raved not only about how great it was to be at a festival where they could eat all the food, they also remarked that it filled a void in South Florida as a grassroots, “green”, plant-based event that brought together like-minded people of diverse socio-economic backgrounds. Not only that, an overwhelming majority of the vendors enjoyed sales exceeding their usual weekend farmer’s markets.
The writing was on the wall: if you build it, they will come!
Since that initial event, Sarah and Nina have hosted many cooking demonstrations and Meetups along with guest chefs of diverse international specialties: Indian, Haitian, Afgahni to name a few. Other highlights include cashew cheese-making with RD Raw Foodie, canning, a tour of One Kombucha brewery in Lake Park and “Mylk and Cookies” tasting/crowd-sourcing event which helped Common Grounds Coffee Bar in Lake Worth to update their non-dairy mylk and pastry offerings with the people’s favorite vegan and gluten-free items.
Launching Thursday, September 24, 2015, Bean Scene Sunset Marketplace, 410 E. Boynton Beach Blvd, Boynton Beach, FL, 33435 (click for directions), will have a regional draw as an enjoyable bi-weekly evening festival. Market-goers can dance to live music, enjoy diverse international pop-up dinners, craft beer and wine and, of course, the best selection of all-vegan, often gluten-free and paleo-friendly ingredients and artisanal foods (think: kale chips, probiotic cashew cheeze, superfood truffles, sprouts, hot sauce, cinnamon buns, hummus, zucchini noodles, spices, teas, mushrooms, plant-based vegan “meats”), cruelty-free body care products, wellness practitioners, non-profit organizations and artisan-made crafts. It is a niche market where producers with plant-based specialties meet customers who are thrilled to finally find them and who will gleefully come back each time for dinner, to stock up on goodies, learn something new and enjoy the warm, community atmosphere. Speaking of community! Save your plant-based food scraps and bring them with you to the market for our Community Compost Collection!!! See you there!