Hello, friends, strangers, wanderers of the internet.  Now I know that 9 times out of 10, when I go to someone’s “about me” page, there’s a few things I’m looking for (call me vain, I don’t care):

  1. A face.  And maybe a body, too.  I like to see what person is writing the blog.  Old?  Young?  Fat?  Skinny?  Cute?  Ugly?  Oh yeah, maybe you don’t want to admit it, but you do the same thing.
  2. A little background story.  Why are they writing the blog?  What do they do besides writing a blog (and then I get really jealous of all the ones that say all they do for a living is blog — WHAT?)?  Are they married?  Kids?  It’s all just more information to make me feel like the person is real.
  3. I like to learn something about the blog/blogger that I couldn’t find out anywhere else on their site.  The “about me” is where their personality, quirkiness, and passion should shine.

So, if you’re like me, then rest assured, I shall try to meet all of said bullet points above.  Part of me wants to leave the picture out because I HATE when people do that!!  No, no, I’m not going to do that.  Perhaps I’ll post so many pictures that you’ll never make it to who I am and why I’m here.

Well, hello my name is Megan and I’m a new-to-her-thirties girl living in the heart of Virginia.  My husband Stetson (yes, that’s really his name) and I have been married since May of 2012.  We are having a blast just being married and living in a community house with 10 of our closest friends (yeah, we’re really not that hippie, I promise).  Beyond my love of food, I am passionate about music, love watching movies, reading books, crafting (don’t worry, I don’t have an out-of-control Pinterest page), cycling, and running.  I have been blessed with an incredible community of friends and family as well as a church that I love.

I have always had a love for food.  I grew up in a house where we rarely went out to eat and my mom always had dinner on the table; a complete meal of meat, starch, and vegetables ready at the same time every day.  I was allowed to be in the kitchen and help my mom with meals which I enjoyed much more than being in the kitchen after the meal drying the dishes (my least favorite part).  My mom was never afraid to let me help and never ever let us leave the table until we finished all of our vegetables (I still hate peas).  I always enjoyed being in the kitchen, contributing to meals and helping make things for people to enjoy.

Growing up, nutrition was nothing like what it is now.  I remember being five years old and being told I had to eat liver and onions because it was good for me and then all of the sudden, we stopped eating liver.  My mom said it was because she learned that it wasn’t good for us anymore, so, we didn’t have to eat it anymore — yes!!  That and taking a multivitamin with my breakfast every morning are my first memories of being “healthy”.  I continued living a pretty normal childhood and was active in sports in high school.  I developed an intense love for baking which I still have to this day (which is so hard to fight with my nutrition background — everything in moderation, right?).

When I got into college, I pursued a degree in the sciences and considered going to medical school.  It was then that my interest in nutrition started to grow.  I developed an interest in food and its relationship to science as I went through my courses.  My interest grew as nutrition science became a more well-known field.  Late in my college years, I realized I did not want to go to medical school.  I wasn’t sure it was going to fit into the life I wanted to live.  I proceeded to graduate from college and get a job in the “real world”.

As I worked in career-land, I knew I wanted to go back to school.  I love school.  Yes.  I do.  I decided I wanted to go to school for something I was passionate about.  I researched schools near me and decided that Clemson was the best-fitting program that was in close proximity to me.  The great, and unique thing about Clemson’s food science program is that it encompasses food technology, science, nutrition, and culinary.  They offered a variety of courses in each field and even combined the concentrations into different classes and programs.

I pursued my master’s in food science and was able to take classes mostly in nutrition, but also some that played more to my nerdy side, showing the science side of food.  Again, I realized while in school that I did not want to go to the clinical route with my career.  I did not want to help people who were already too far gone, people that did not want help, or that didn’t understand what they needed.  I wanted to be a part of preventative nutrition.  Educating people about food and helping them understand more about what food is, how it works, and have it affects every part of life.

I’ve always had a passion for writing and I love helping people understand concepts.  I thought the best way to help people understand nutrition was to have a place where I could explain things on terms for people who have no nutrition background to understand.  Amacaday.com was the lightbulb that burned bright to that desire.  I want this site to be a place where people can make sense of concepts that may seem over their head.  I want to explain how and why food is so important and why the decisions we make every day can affect us for the rest of our lives.  Nutrition has made leaps and bounds of progress in the last 20 years and I believe it will continue to grow.

We’ve all heard the slogan “an apple a day keeps the doctor away”, and well, there may not be a whole lot of truth to that, but, at the core (pun intended), the truth is there.  It is not a pill a day or an anecdote a day, it is food.  Food is medicine.  There’s a quote by Hippocrates (yes, the same guy who wrote the Hippocratic oath that doctors still recite to this day) which is quite common: “Let food be thy medicine and medicine be thy food”.  The point is, before we had drug companies and shots and invasive surgeries, we had food.  Food is the fuel for our body to function and everything we put in it has a positive or negative affect.  I’m here to try to show you how that pans out.

So, thank you for reading this lengthy “about me” section.  I hope this is place that you will feel welcomed and engaged.  I hope it’s a place that you learn something new and are able to share it with others.  Small changes over time make a big difference and I believe knowledge is power.  Please feel free to click around and learn more about the fuel that keeps us living.


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