Megan is a food historian, herbalist, oenophile, and artist. Her interests in plants are boundless, encompassing foods, medicines, dyes, fibers, folklore, and more.

Writing a bio for yourself is not easy! Where do I begin? What is relevant? And does anyone actually care!?

My name’s Megan, I’m 25 years old, and I’ve been orbiting around the world of plant science and food for as long as I can remember. In high school, I shirked required readings of Literature to read the FAO’s publications on global soy production. I’d watch Michael Pollan documentaries as I slipped in and out of feverish napping. Very proudly, I was one of 3 students in my school’s garden club. These interests begged for my attention, but my identity has always been that of an artist. I do have the stubbornness and fluctuating moods of a painter, after all.

I double majored in biology and painting as a student at Marlboro College (’16). My works in the natural sciences emphasized the domestication of plants and how their complex biochemistry has shaped our relationships with them. I studied food, agroecology, plant dyes, herbal medicines, and more. For all four years at Marlboro, I worked as a prep cook in the college’s dining hall and co-managed their small, organic vegetable farm for 2 consecutive years. From May to September, I’d sew seeds and harvest greens in the pleasant summers of southern Vermont, and during the school year, I’d pan up bacon, chop pound upon pound of onion, and fish pre-shelled, hard boiled eggs out of the murky, white liquid that preserved them.

Since graduating, I’ve continued gaining experience in the realm of food from running farmers markets, working on industrialized urban farm non-profits, professional gardening, and various volunteer work. Most importantly, I’ve discovered how to weave together my diverging interests in food, plants, and art. Creating The Lowly Esculent was a revelation about what I have always wanted to do – to use humor and art to attract people to food history, ethnobotany, and the many issues intrinsic to industrial agriculture.

This September, I’ll be pursuing my Master’s in Food Studies at NYU Steinhardt where I’ll deepen my understanding of food representation in art and how art can be used as a tool to positively influence public perceptions and relationships to food, farming, and gardening.

Click here to view my artist resume. ..

Qualifications & Certifications

Masters in Food Studies
New York University Steinhardt, NYC (~2023)
Enrolling this Fall 🙂

WSET Advanced Level Certification
International Wine Center, NYC (2019)

WSET Intermediate Level Certification
International Wine Center, NYC (2018)

Bachelor of Arts in Biology/Chemical Ecology & Painting
Marlboro College, Marlboro VT (2012 – 2016)

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