Meet the Team Behind VegNews

Passionate about publishing and media, Colleen Holland is the co-founder of VegNews. Since its launch in 2000, she has grown the vegan lifestyle brand into an award-winning, international media company complete with a flagship magazine, digital properties, events, and global vacations.

A graduate of UCLA and the Natural Gourmet Institute, Colleen is one of just six people worldwide to have been elected into both the Vegetarian Hall of Fame and the Animal Rights Hall of Fame. In 2021, she was named one of the country’s top women in media. A 29-year vegan, Colleen is a die-hard yogi and the founder of the Healthy Vegan lifestyle brand.

If you could eat just one veg meal for the rest of your life, what would it be?

A steaming bowl of laksa soup, a Malaysian specialty with rice noodles, tofu, and vegetables in a fragrant coconut broth.

What veg dish would you cook to dazzle a veg-curious but still carnivorous friend?

People love my Thai yellow curry with fresh vegetables, tofu, and cilantro.

With passions for plant-based living, storytelling, photography, editing, and design, Richie has found his perfect fit managing VegNews. A lover of food media, you can usually spot this SoCal native at vegan restaurants and pop-ups standing on chairs and borrowing other people’s drinks to compose the perfect Instagram shot. 

If you could eat just one veg meal for the rest of your life, what would it be?

Bánh mì with lemongrass tofu, some vinegary side salad, and a limeade to wash it all down.

What veg dish would you cook to dazzle a veg-curious but still carnivorous friend?

Loaded Beyond Meat tostadas with shredded cabbage, pico de gallo, and cashew sour cream.

Emily has always had a passion for magazines ever since she was a young girl. She grew up visiting the office of her uncle’s magazine, the Utne Reader, and later interned there. She has over a decade of experience working at an alternative-weekly publication in Minneapolis called City Pages. She believes shopping second-hand and eating plant-based are integral in helping the planet, animals, and future generations. She is new to the VegNews team and eager to create beautiful layouts and designs. In her free time, Emily enjoys trying out new vegan dishes, photography, hiking, vintage shopping, playing music, and walking her rescue dog, Nyxie. 

If you could eat just one veg meal for the rest of your life, what would it be?

A creamy Thai coconut curry with lots of vegetables and fresh mango for dessert. 

What veg dish would you cook to dazzle a veg-curious but still carnivorous friend?

I would probably take them out to a fancy vegan restaurant and let a pro dazzle them! 

After going vegan in her teens, Jill immersed herself in the natural food industry, working with some of the biggest brands including Clif Bar, Yogi Tea, Tofurky, and Sambazon. A storyteller at heart, Jill began covering the intersection of food, culture, and sustainability, all while learning the intricacies of digital content strategies in the early 2000s. From 2017 to 2020, she was Head of Content for LiveKindly. Before joining the VegNews team, Jill was a longtime reader and fan since it first launched, and is the co-founder of the leading sustainable luxury platform, Ethos.

If you could eat just one veg meal for the rest of your life, what would it be?
I love Mediterranean food. It’s all so fresh and light: hummus, olives, tabouli (I love parsley!), fresh bread, lots of veggie and bean dishes. What’s better than that? 

What veg dish would you cook to dazzle a veg-curious but still carnivorous friend?
I don’t want to brag or anything, but I’ve been told my vegan BLTs are out of this world.

A UCLA alumna, Jocelyn graduated with a Bachelor’s degree in English literature. Interested in pursuing her love of writing, Jocelyn found her passion for media while working on her campus’s Latinx newsmagazine. After graduating, she realized that compassionate, plant-based living is the key to a better, brighter future. Her passion for media and plant-based wellness led her to VegNews. Today, she enjoys reading, yoga, meditation, spending time in nature, and trying new jackfruit recipes.

If you could eat just one veg meal for the rest of your life, what would it be?
A side of rice and Salvadoran salpicon made with jackfruit. I would never go hungry. 

What veg dish would you cook to dazzle a veg-curious but still carnivorous friend?
Fried, jackfruit taquitos topped with salad and a dollop of vegan sour cream.

A graduate of UC Santa Cruz, Sarah earned her Bachelor degree in modern literature. While at UCSC, Sarah was an active member of the campus vegan animal-rights club and a copy editor for the campus newspaper. Her passion for animal rights, veganism, and sustainable living led her to the editorial position at Fresh Healthy Media. In her free time, Sarah enjoys hiking, baking vegan treats, reading, and playing with her cat, Eloise.

If you could eat just one veg meal for the rest of your life, what would it be?

Thai green curry with tofu, fresh vegetables, and a spicy coconut curry sauce.

What veg dish would you cook to dazzle a veg-curious but still carnivorous friend?

Eggplant lasagna with tofu ricotta and a cashew cheese sauce!

With 20 years’ experience in magazine publishing, Nicole brings her passion for creating engaging content and an endless fascination with the latest cruelty-free products and initiatives. A vegan of two decades, she is co-author of DIY Vegan—a cookbook that teaches you how to make your own vegan staples from scratch—and host of the award-winning food blog, A Dash of Compassion. Nicole also dabbles in food photography and shoots for vegan cookbooks on a contract basis. Find Nicole on Twitter and Instagram at @adashofvegan.

If you could eat just one veg meal for the rest of your life, what would it be?
A gigantic kale Caesar salad with garlic croutons, hemp parmesan, and sun-dried tomatoes, alongside an even bigger serving of crispy sweet potato fries. 

What veg dish would you cook to dazzle a veg-curious but still carnivorous friend?
Something familiar and comforting: vegan cutlets (made from wheat gluten for a meaty texture), along with mashed potatoes, mushroom gravy, and green beans.

Charlotte is a writer and editor based in sunny Southsea on England’s southern coast. She has worked in sustainable and vegan media for more than five years and was a huge fan of VegNews before she joined in 2022. When she’s not producing content, you can find her scrolling Depop for a second-hand fashion bargain or trying to perfect the ultimate vegan macaroni cheese recipe.

If you could eat just one veg meal for the rest of your life, what would it be?
I’m a massive fan of Italian food. It would have to be an ultra-creamy vegan mushroom carbonara with sun-dried tomatoes!

What veg dish would you cook to dazzle a veg-curious but still carnivorous friend?
Spicy oyster mushroom fajitas with homemade salsa and a side of guac. Very simple but so delicious.

Laurie’s life-long love of all things creative and crafty led her to the Rhode Island School of Design where she graduated with a BFA in photography. She has been working in the stationery industry for more than 20 years and is the co-founder and current owner of Two Trick Pony, supplying greetings and gifts to ethically and environmentally minded folks. She happily joined the VegNews team in 2016 as the Artwork Manager.

If you could eat just one veg meal for the rest of your life, what would it be?
Fresh mangos, lots and lots of them.

What veg dish would you cook to dazzle a veg-curious but still carnivorous friend?
I would serve them my vegan baked mac ‘n’ cheese. Absolutely everyone loves it, vegan or not!

Jasmin’s background in media, writing, and social justice has finally culminated in her dream role as the Senior Editor for VegNews. She is the author of the memoir Always Too Much and Never Enough, was named a “40 Under 40” by The Advocate, and is the co-host of the weekly, Webby-recognized Our Hen House podcast. Jasmin has presented book talks, workshops, and keynotes at venues around the globe, and debuted her Tedx talk, “Compassion Unlocks Identity,” last year. Though she officially came on board with VegNews in 2016, Jasmin first approached Publisher Colleen Holland for a job more than ten years prior, proving that she is the most relentless person ever.

If you could eat just one veg meal for the rest of your life, what would it be?

A macro plate with tahini-dill dressing.

What veg dish would you cook to dazzle a veg-curious but still carnivorous friend?

If I wanted to dazzle them, I wouldn’t cook. I’m very good at ordering in!

If you could eat just one veg meal for the rest of your life, what would it be?
I love the Prana Bowl from Zest Kitchen in Rocklin, CA—it has an amazing broth, brown rice, lots of crisp veggies, and is topped with vegan cream, cilantro, and avocado.

A 26-year vegetarian and decade-plus ethical vegan with a Master’s degree in psychology and Bachelor’s in writing, Michelle’s articles on veganism and social justice have been published around the world. She was born in London, raised in Denver, is a graduate of the Main Street Vegan Academy in Harlem, and now lives in Indiana. Michelle loves to read, binge-watch, exercise, and write, as well as travel the world in search of the perfect vegan doughnut.

If you could eat just one veg meal for the rest of your life, what would it be?
Vegan High Tea at the Shangri-La in Paris

What veg dish would you cook to dazzle a veg-curious but still carnivorous friend?
Tabitha Brown’s vegan mac & cheese casserole with jalapeño crisps on top. That gets ‘em every time!

With a background working for Silicon Valley internet, media, and design companies, Nick’s interest in animals, food sustainability, and health brought him to Fresh Healthy Media. A UC Berkeley graduate with an MBA from the University of San Diego, Nick has traveled around the world—including a two-year stint in Japan.

If you could eat just one veg meal for the rest of your life, what would it be?
The baked falafel shawarma made deluxe from Herbivore Restaurant.

What veg dish would you cook to dazzle a veg-curious but still carnivorous friend?
My baked tofu and raw kale salad has pleasantly surprised many of my non-veg friends and family.