Vegan Heritage Press
QUALITY VEGAN COOKBOOKS.
About Us
Jon Robertson
Publisher and Co-Founder
Jon Robertson has worked in book and magazine publishing for twenty years. For two of those years, he served on the editorial board of Charleston Magazine, Charleston, SC. For six years, he was editor-in-chief of A.R.E. Press, Virginia Beach, and for another eight years managing editor of Venture Inward magazine. He has also worked as a marketing copywriter and promotions coordinator.
Jon is the author of five books, including Fire & Light: An Off-Road Search for the Spirit of God and co-author of Apocalypse Chow: How to Eat Well When the Power Goes Out.
He has worked as a reporter and feature writer and photographer for newspapers and magazines, including the Harrisburg Patriot-News, the Wilkes-Barre Sunday Independent (Pennsylvania), Charleston Magazine (South Carolina), and Neworld: Multicultural Magazine of the Arts (San Francisco).
Jon has also done copywriting for book marketing and direct mail promotions and catalogs, as well as writing promotional copy for theater productions. He is also a published and produced playwright and a produced librettist, and has worked with many authors guiding their projects to professional-level quality.
A native of Mount Pocono, Pennsylvania, he attended The Pennsylvania State University and has a B.A. in English with minors in philosophy and education.
See Jon's website: www.jonrobertson.com
Robin Robertson
Co-Founder
Robin is the author of 17 vegan and vegetarian cookbooks, including the best-selling Vegan Planet, Fresh from the Vegetarian Slow Cooker, and The Vegetarian Meat & Potatoes Cookbook. She has twenty-five years of culinary experience that includes restaurant chef, caterer, columnist, cooking teacher, and food writer. She currently writes features and "The Global Vegan" column for VegNews Magazine. Robin's articles have appeared in Vegetarian Times, Cooking Light, Natural Health, Better Nutrition, Health, Restaurant Business, and other magazines.
An experienced chef and consultant, Robin worked for many restaurants and catering companies in northeastern Pennsylvania and Charleston, South Carolina, during the 1980s. In 1987, she left the restaurant business and rededicated her life to promoting and teaching gourmet vegan cooking.
Robin's vegan cooking repertoire includes classic, contemporary, and international cuisines.
See Robin's website: www.robinrobertson.com
Jon Robertson
Robin Robertson
Our Staff
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