Megan Dorn didn't grow up eating local and organic food. Fish sticks and frozen pizzas were common and homemade meals often meant meat with condensed cream of mushroom soup. With a degree in journalism and a stint as a writer, Megan soon discovered her passion for healthy food and enrolled in culinary school. Megan, who was once intimidated by cooking, now enjoys sharing her knowledge with others to make all types of cooking more accessible. She currently works as pastry chef.