Interview: Amy Myrdal Miller, president and founder, Farmer’s Daughter Consulting Inc.
Amy Myrdal Miller and Jason Spiess talk the current state of farming and how much has changed over the past 20 years. In addition to technology, consolidation in agriculture are discussed in detail. Urban farms and the ever-changing farmer are also topics of conversation.
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.
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