Amy Myrdal Miller, MS, RDN, FAND, is an award-winning dietitian, farmer’s daughter, public speaker, author, and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm.
Amy’s career highlights include working for Fleishman Hillard’s Agribusiness Practice, Dole Food Company, the California Walnut Board & Commission, and The Culinary Institute of America. Today, Amy works with a variety of clients across the food system, including seed companies, commodity boards, marketing orders, national brands, food start-ups, colleges, and restaurants. She is the co-author of Cooking á la Heart, a cookbook focused on dietary patterns and food choices that promote cardiovascular health that will be published by Workman Publishing and released in English-speaking countries around the world in September 2022.
Amy writes a monthly column on foodservice and flavor trends for Produce Business magazine. She has authored or co-authored ten papers in peer-reviewed journals and presented at more than 250 state, national, and international conferences the past 15 years, including giving the Lenna Frances Cooper Memorial Lecture at the Academy of Nutrition and Dietetics Food and Nutrition Conference in 2015 and presenting at the world-renowned Aspen Ideas Festival in 2017.
She is a member of the Academy of Nutrition and Dietetics, a former chair of the Food & Culinary Professionals DPG, a former president of the California Academy of Nutrition and Dietetics, and a member of the San Francisco and Sacramento chapters of Les Dames d’Escoffier International.
Amy received her B.S. in dietetics from the University of California Davis, and her M.S. in nutrition communication from Tufts University School of Nutrition Science and Policy. She received the Tufts Nutrition Impact Award in 2014.
A farmer’s daughter from North Dakota, today Amy and her husband Scott Miller live in Carmichael, California with “the interns” Violet Grey and Schroeder “the Shredder” Miller.