Amy Myrdal Miller isn’t just a farmer’s daughter. She’s an award-winning dietitian/nutritionist, the founder and president of a consulting company, and has even worked for the CIA. The Culinary Institute of America, that is. She likely knows more about walnuts, pineapples, and beans than 99.9% of the population and, not only does she have a collection of over 300 cookbooks, she is the co-author of The Healthy Heart Cookbook for Dummies. Amy may or may not also be part of a “secret society.” In today’s episode, talk about all of these topics and more. 

ABOUT AMY MYRDAL MILLER MS, RDN

Amy is an award-winning dietitian/nutritionist, farmer’s daughter, published author, and founder and president of Farmer’s Daughter Consulting. During her 20-year career in nutrition, Amy has worked for Fleishman-Hillard, Dole Food Company, the California Walnut Commission, and most recently The Culinary Institute of America. Her work experiences have helped her hone her skills in public relations, nutrition marketing and communication, 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 conferences and leadership retreats for foodservice, culinary, and healthcare audiences; these events focused on nutrition, health, wellness, and sustainability issues.  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.

Amy has been widely recognized for her nutrition leadership. She 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. She is a co-author of The Healthy Heart Cookbook for Dummies and the executive editor of the Dole 5 A Day Kids Cookbook.

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 she received her MS in nutrition communication from the Tufts University Friedman School of Nutrition Science and Policy.

“… I think there’s a lot of fear based communication right now and my primary goal is to help people feel good about their food choices.” – Amy

WHAT YOU’LL LEARN IN TODAY’S EPISODE…

1:34 How Amy decided to become a Registered Dietitian/Nutritionist

2:39 How Amy came up with her company name, Farmer’s Daughter Consultants

3:04 What Amy’s company does

4:05 Amy talks about her efforts writing a monthly column for Produce Business Magazine

5:09 Amy talks about what needs to happen to get people to eat more fruits and vegetables

“What research shows is that people who eat the most fruits and vegetables no matter what form, no matter how they were processed […] have the lowest risk of heart disease.” – Amy

8:23 Amy’s culinary tips for using frozen bananas and caramelizing pineapples

“I read cookbooks like I read novels.” – Amy

9:26 Amy discusses her time with the CIA

13:19 Amy explains the purpose of companies like Compass, Sodexo, and Aramark

14:18 Amy talks about the importance of beans (legumes), the proper way to prepare dry edible beans, and how to deal with their unfortunate side effect

“Gas is actually a good thing. It means you’ve got a healthy, happy gut.” – Amy

20:28 The methods Amy uses to help manage her weight

22:42 Amy reveals the one food personality she would go out to dinner with if given the opportunity

23:58 Amy’s favorite sources for food inspiration

26:30 Amy divulges some information about the Secret Society she belongs to

SOME OF THE RESOURCES DISCUSSED…

Learn more about the CIA’s Healthy Kitchens, Healthy Lives initiative and events.

North Harvest Bean Growers is an organization committed to helping “producers and shippers supply the world with dry beans.”

Check out Julia Child’s Kitchen at the Smithonsian!

Amy’s main sources of food inspiration are Mediterranean Fresh by Joyce Goldstein and American Masala by Suvir Saran.

Les Dames d’Escoffier International is a well-known but fairly secretive society for the elite women in the culinary arts. The 2016 LDEI Annual Conference is being held in Washington, D.C.

Lastly, to learn more about Amy’s efforts to increase the consumption of beans visit her website, Farmer’s Daughter Consulting.

THANKS FOR LISTENING!

Thanks so much for joining me again this week. Have some feedback you’d like to share? Leave a note in the comment section below!

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Until next time!

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