Selected Podcast
Cooking a la Heart: Women Cooking Their Way to a Healthy Heart
Featured Speaker:
Today, Amy works with a variety of clients across the food system, including seed companies, grower cooperatives, commodity boards, national brands, campus dining operations, and restaurants.
Amy is the co-author of Cooking à la Heart: 500 Easy and Delicious Recipes to Help Make Every Meal Heart Healthy, © 2023 Linda Hachfeld and Amy Myrdal Miller, published by The Experiment. Cooking à la Heart is about the joyful, mindful pursuit of great food, enjoyed with people you love in settings that relax and inspire you to do more good things for your health.
Amy is a National Dairy Council Ambassador and a member of the Bayer Nutrition Network. She is the nutrition marketing and foodservice specialist for the Buy California Marketing Agreement/CA GROWN®, and the culinary and foodservice specialist for the Produce for Better Health Foundation. She writes a monthly "Produce on the Menu" column for Produce Business magazine.
Amy was appointed in 2020 to serve on the Texas A&M AgriLife External Advisory Board and the Bayer Horticultural Advisory Council, opportunities that allow her to learn from other influential leaders across our vast food system. In 2022 Amy was invited to join the Texas A&M Institute for Advancing Health Through Agriculture External Advisory Board.
Amy is a member of the Academy of Nutrition and Dietetics, a former president of the California Academy of Nutrition and Dietetics, and a past chair of the Food & Culinary Professionals Practice Group of the Academy of Nutrition and Dietetics. She is currently serving as the FCP Delegate in the Academy House of Delegates and as the treasurer for the Sacramento Chapter of Les Dames d'Escoffier International.
A farmer's daughter from North Dakota who now lives outside Sacramento, Amy received her B.S. in dietetics from the University of California, Davis, completed her dietetic internship at the University of Minnesota Hospital & Clinics, and earned her M.S. in nutrition communication from the Tufts University Friedman School of Nutrition Science and Policy.
Amy Myrdal Miller
Amy Myrdal Miller, is an award-winning dietitian, farmer's daughter, public speaker, author, and president of Farmer's Daughter Consulting, an agriculture, food, and culinary communications firm founded in 2014. During her 25-year career, Amy has worked for Fleishman Hillard, the Rippe Lifestyle Institute, Dole Food Company, the California Walnut Board & Commission, and The Culinary Institute of America.Today, Amy works with a variety of clients across the food system, including seed companies, grower cooperatives, commodity boards, national brands, campus dining operations, and restaurants.
Amy is the co-author of Cooking à la Heart: 500 Easy and Delicious Recipes to Help Make Every Meal Heart Healthy, © 2023 Linda Hachfeld and Amy Myrdal Miller, published by The Experiment. Cooking à la Heart is about the joyful, mindful pursuit of great food, enjoyed with people you love in settings that relax and inspire you to do more good things for your health.
Amy is a National Dairy Council Ambassador and a member of the Bayer Nutrition Network. She is the nutrition marketing and foodservice specialist for the Buy California Marketing Agreement/CA GROWN®, and the culinary and foodservice specialist for the Produce for Better Health Foundation. She writes a monthly "Produce on the Menu" column for Produce Business magazine.
Amy was appointed in 2020 to serve on the Texas A&M AgriLife External Advisory Board and the Bayer Horticultural Advisory Council, opportunities that allow her to learn from other influential leaders across our vast food system. In 2022 Amy was invited to join the Texas A&M Institute for Advancing Health Through Agriculture External Advisory Board.
Amy is a member of the Academy of Nutrition and Dietetics, a former president of the California Academy of Nutrition and Dietetics, and a past chair of the Food & Culinary Professionals Practice Group of the Academy of Nutrition and Dietetics. She is currently serving as the FCP Delegate in the Academy House of Delegates and as the treasurer for the Sacramento Chapter of Les Dames d'Escoffier International.
A farmer's daughter from North Dakota who now lives outside Sacramento, Amy received her B.S. in dietetics from the University of California, Davis, completed her dietetic internship at the University of Minnesota Hospital & Clinics, and earned her M.S. in nutrition communication from the Tufts University Friedman School of Nutrition Science and Policy.
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