Amy Myrdal Miller
Founder and President
Amy Myrdal Miller, MS, RDN, FAND, is an award-winning Registered Dietitian Nutritionist, farmer’s daughter, highly regarded public speaker, published author, and founder and president of Farmer’s Daughter® Consulting, Inc., a privately-held agriculture, food, and culinary communications firm.
During her 20-year career in nutrition, Amy has worked for a global public relations firm, a clinical research lab, the world’s largest fruit and vegetable company, a California-based commodity board, and a world-renowned culinary college. Her work experiences have helped her hone her skills in public relations, clinical and sensory research, nutrition marketing, and culinary nutrition.
From June 2007 to July 2014 Amy worked for The Culinary Institute of America (CIA), a private, not-for-profit culinary college. Her role included planning continuing education conferences and leadership retreats for foodservice, culinary, and healthcare audiences. During her seven years with the CIA Amy planned and hosted more than 50 conferences and leadership retreats focused on nutrition, health, wellness, and sustainability issues. She also conducted sensory science research studies with colleagues from the University of California, Davis.
Prior to joining the CIA, Amy led domestic marketing and health research efforts for the California Walnut Commission; directed nutrition education and nutrition marketing programs for Dole Food Company; conducted cardiovascular health research studies at the Rippe Lifestyle Institute in Shrewsbury, Massachusetts; and managed public relations campaigns for various food and agriculture clients at Fleishman-Hillard in their Kansas City office.
Amy has been widely recognized for her nutrition leadership. She was selected to give the 53rd Lenna Frances Cooper Memorial Lecture at the 2015 Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo in Nashville, TN. This award is given annually to an Academy member who is a notable and inspiring speaker with the ability to communicate expert knowledge to a broad audience, as well as a dedicated volunteer leader whose unique experiences and contributions to the profession make him or her a role model in the field of nutrition and dietetics.
Amy was the 2014 recipient of the Tufts University Friedman School of Nutrition Science & Policy Nutrition Impact award, the 2013 recipient of the California Dietetic Association Excellence in Research award, a 2007 recipient of an ADDY award, and the 2003 recipient of the Produce for Better Health Foundation Diamond Crystal Award.
Amy is a co-author of The Healthy Heart Cookbook for Dummies, the executive editor of the Dole 5 A Day Kids Cookbook, and the nutrition editor of the fourth edition of Techniques of Healthy Cooking, a textbook for culinary students published by The Culinary Institute of America. She is also a lead or co-author on eight culinary nutrition papers published in peer-reviewed journals. She currently writes a monthly column for Produce Business magazine on flavor and culinary issues.
An active volunteer leader, Amy is a member of the Academy of Nutrition and Dietetics, a past chair of the Food & Culinary Professionals Dietetic Practice Group, a member of the Academy of Nutrition and Dietetics Foundation RD Farmer and Agriculture Committee of Experts, and the 2016-2017 president of the California Academy of Nutrition and Dietetics. Amy is also a member of Les Dames d’Escoffier, an international philanthropic society of professional women leaders in the fields of food, fine beverage, and hospitality.
A farmer’s daughter from North Dakota, Amy received her BS in dietetics from the University of California, Davis; completed her dietetic internship at the University of Minnesota Hospital & Clinics; and received her MS in nutrition communication from the Tufts University Friedman Friedman School of Nutrition Science and Policy. She and her husband Scott Miller live in Carmichael, California.
You can follow Amy’s insights on farming, food, and flavor issues on Twitter @AmyMyrdalMiller.
Research and Education Associate
Megan Myrdal, MS, RD, is a registered dietitian who believes that a personal, well-connected food system drives strong, healthy communities. Megan serves as the research & education associate for Farmer’s Daughter Consulting, providing a range of client services including research-based content development, presentation development and delivery, social media management, and event management and representation.
Megan is based in Fargo, North Dakota, amidst the most fertile farmland in the world. Living and working In the heart of the Red River Valley, Megan enjoys the opportunity to connect and learn more about the various complexities and dynamics of today’s food system, and to continually explore ways to grow a healthy and sustainable food system.
In addition to Megan’s work with Farmer’s Daughter Consulting, Megan is a community food and nutrition professional in the Fargo-Moorhead (F-M) area. She is the project coordinator for the Cass Clay Food Systems Advisory Commission, the director and co-founder of Ugly Food of the North, an adjunct instructor for Concordia College, and co-organizer of the Red River Market.
Megan is a former extension educator with the North Dakota State University Extension Service. In this role Megan was chosen as the recipient of the 2013 North Dakota Academy of Nutrition & Dietetics Emerging Leader Award, as well as the 2013 Great Plains Award for Innovation & Leadership from the Bismarck-Mandan Young Professionals Network. Megan was named an Outstanding Young Dietitian of the Year in 2016 by the Academy of Nutrition and Dietetics.
Megan received her M.S. from North Dakota State University in nutrition & exercise science, and her B.S. from Concordia College in Moorhead, MN in food nutrition/dietetics and communications. She completed her dietetic internship with Loyola University – Chicago, and a public relations internship with Porter Novelli Public Services in Washington, DC.
Megan is very active in her professional associations. She is a member of the Academy of Nutrition & Dietetics, and past Recipe Contest Chairperson for the Food & Culinary Professionals Dietetic Practice Group. She is the 2016-2017 President of the North Dakota Academy of Nutrition & Dietetics, and a member of the North Dakota Nutrition Council. Megan is also serving on Concordia College’s National Alumni Board.
Vice President of Business Development
Director of Creative Services
Scott Miller is a professional photographer, licensed real estate agent, and experienced sales and management professional. His professional food photography credits include works for hire for Sunkist Growers, The Culinary Institute of America, and Northarvest Bean Growers Association.
Scott has spent more than 20 years working in sales and management, including 15 years with Ritz and Wolf Camera where he rose from the ranks of a store associate in New Orleans to a district manager in Northern California. Today he works for California Hearing Aid Center as a hearing aid dispenser.
Prior to working in hearing aid sales and service, Scott worked for Clear Channel Media & Entertainment (CCME) as a sales associate, representing radio advertising clients in a variety of sectors, including food and agriculture. During his first year with Clear Channel he received the “Rookie Salesperson of the Year” award for his aggressive and attentive sales performance.
Scott received his Bachelor of Science degree in Economics from Tulane University in New Orleans. He is a 2011 graduate of the Sacramento Entrepreneurship Academy (SEA), a non-profit organization that provides business training for undergraduate and graduate students as well as working professionals who want to start their own businesses or expand their business skills and knowledge.