Meet Amy Myrdal Miller, MS, RDN, FAND
President of Farmer’s Daughter Consulting and co-author of
Cooking a la Heart, Fourth Edition
When did your interest in food, from farm to table, start, and how has that influenced your career?
I grew up on a farm in northeast North Dakota. As the youngest of five kids—including three brothers who are farmers—I spent a lot of time listening to my family talk about the weather and the business of farming. When I was living on the farm, my dad had a big cow-calf operation. He also grew wheat, barley, and corn for silage for the cattle. Today, with my brothers running the farm, wheat is still the largest crop, but they also grow soybeans, canola, dry beans (pintos and black beans), and sunflowers.
My interest in cooking came from my mom who got me working in the kitchen at an early age. By the time I was 10 years old, I was often in charge of making dinner and supper for the family. I love to cook and bake, and I do a lot of recipe development for clients.
My business, Farmer's Daughter Consulting, offers clients a wide range of marketing and communication services. We specialize in nutrition marketing, agriculture communication, influencer engagement, and recipe development. We are inspired by farmers, flavor, and fun!