Hannah Kaminsky lives in Austin, Texas, and is a freelance recipe developer, food photographer, cookbook author, and the senior editor of Vegan Journal. She’s also the creator of BitterSweetBlog.com, where you can get a taste of their latest work along with bites of food history, product reviews, DIY projects, and local restaurant features. Passionate about big flavors and simple techniques to make vegan cooking more accessible, approachable, and delicious to all, food is always the most gratifying medium for their unique style of edible art. Follow her on Instagram.

Can you share a little about your background and what you ate growing up?

I’m Ashkenazi; both my parents are Jewish. Although our origins are a bit muddled, and it’s easier to consider myself as an Eastern European mutt, I know that all of my ancestors have been Jewish, through and through. I definitely didn’t grow up with an adventurous palate, eating very simple meals like pasta and roast chicken. Meat was never a big part of my diet, which made it easy to move away from when I got older.

How did you transition to veganism?

I made the change when I became a freshman in high school and was suddenly confronted by the idea of a meatless diet. I found myself with many vegetarian friends, so without questioning it, I decided immediately to take meat off my plate. Only when I went deeper and began to investigate the reasoning behind vegetarianism did I discover how deeply flawed this approach still was, and how much cruelty it still contributed. After only one month, I went completely vegan and haven’t looked back.

With the upcoming High Holidays, how do you navigate vegan Rosh Hashanah meals with family/friends? 

I’m lucky to have found a core group of Jewish vegan friends here in Austin, so we usually get together for the holidays, sharing hosting duties, though everyone always brings a dish, too.

How did you come to wear so many hats, including as a recipe developer, photographer, and cookbook author, and start your bittersweet blog?

It all came together naturally; I never set out with a career plan. I was incredibly fortunate that I could follow my passions and somehow manage to carve out a living. It all began with my blog, where I started experimenting with food as if I would an art and a craft. I had to capture it, if only as evidence of what it should look like, and so my love for photography blossomed alongside my drive for creating new dishes. I had the opportunity to write a cookbook soon after I started sharing, and I haven’t stopped since.

Can you share a little about your work with Vegan Journal?

I had been a sporadic contributor for several years when the former senior editor reached out to see if I’d be interested in filling her shoes. I didn’t have to think twice. It’s been an incredibly gratifying job, especially since The Vegetarian Resource Group is a non-profit, making a real impact on people’s lives through education, outreach, and advocacy. There’s not a single ad in any issue of the magazine. Being part of that mission gives deeper meaning to the day-to-day work. It’s a privilege to contribute to a larger movement that aligns with my values.

If we were to take a peek in your vegan kitchen, what would we find?

I eat anything if it’s vegan! I’m happiest eating lots of vegetables, fruits, and whole grains, though I can absolutely get down on some junk food too. I try to balance it all out and just eat when I want. I’m vegan for the animals, not for health, but it’s been a nice side benefit to improve my overall well-being.

What’s the vegan scene like where you live in Austin?

Austin is such a great place to be vegan. There are options everywhere, even in traditional steakhouses now, and scores of 100% vegan restaurants. It’s been inspiring to see the scene starting to flourish again after COVID, which really shut down all meetups and events. Every year, we have the Texas VegFest, and now the SEED Food and Wine Festival, coming up at the end of October for the first time this year. I’m honored to be part of that committee and can’t wait to see all that work come to fruition.

What advice would you give to new vegans or anyone thinking about making that transition and starting their veg journey?

Don’t be afraid to dive in! There’s no harm in trying, no shame in making mistakes, and it’s not a burden if you need to ask for help. Every vegan meal is a victory. Every compassionate action counts.

What’s next for you?

I’ve taken a bit of a break from cookbook writing, but I’m keeping busy, working with other publications, independent authors, and food brands to continue creating food, photos, and stories that resonate. I’m always learning, always evolving, and always hungry for what’s next.