Meghan’s role as forager at PRINT is as important as it is diverse. She acts as a liaison between the farm and the table within the restaurant, working closely with all of the food and beverage purveyors. Additionally, she is actively involved in connecting the restaurant with the community.
Seeking out farmers and artisans inside the region and out, she establishes relationships that serve to supply unique ingredients for PRINT’s globally-inspired and locally-sourced menu. Mornings are often spent at the greenmarket and on PRINT’s rooftop garden. During peak growing season you’ll find her scoping out local farms, and gathering ingredients at the greenmarket on her four-wheel forager bike, in pursuit of a sustainable balance between the needs of the farmer and the standards of PRINT.
Meghan’s diverse background in food began with the inspirational time she spent studying (and later teaching) in Aix-en-Provence and Bordeaux, France. There she immersed herself in the vibrant daily markets and explored the incredible abundance of artisan foods and local purveyors.
She found a way to correlate her Bachelor of Anthropology from the University of Kansas in Anthropology with her passion for gastronomy upon acceptance into the Food Studies Masters Program at New York University, where she analyzed urban food cultures and systems within a global framework.
Prior to her arrival at PRINT, her work experience in the food industry included positions as a biodynamic wine retailer, greenmarket manager, organizer of a community cooking club, urban farmer, content developer for various food tech sites, sous chef, and youth culinary instructor.
In her free time you will find her in her kitchen experimenting with seasonal ingredients and sharing abundant meals with friends. It is this fulfillment that comes from cooking with such vibrant local ingredients that she hopes to share with guests through her foraging work at PRINT and through the PRINT blog with her recipes inspired by ingredients of the season.