With a background in ecological agriculture and many past growing seasons under her belt, Stacy began her study of food in the field, literally. Stacy has always closely linked growing and preparing healthy food, and farmed professionally for a brief time. Before joining the crew at EatingWell, Stacy managed the kitchen of breakfast and lunch hot spot Penny Cluse, in downtown Burlington, Vermont, where she learned how to make simple, delicious food from fresh ingredients. Although she’s taken a break from growing vegetables at home, Stacy and her husband help orchestrate the garden at her son’s school and her family has a CSA (community-supported agriculture) share at a local farm and buys meat from a farmer down the road. At home, Stacy plans her meals a week at a time (using plenty of EatingWell recipes) so she can get dinner on the table in a hurry and avoid the daily conundrum of what’s for dinner.
What is your favorite food?
SF: I have too many favorites to pick just one, but I just can’t seem to get enough of really great yogurt.
What is your least favorite food?
SF: I don’t care much for organ meats.
What is your favorite EatingWell recipe?
SF: Peach-Raspberry Pie.
What is your pet’s name?
What is your favorite thing about working at EatingWell?
SF: Taste tests.
What initially sparked your interest in food and nutrition?
SF: My background is in ecological agriculture—growing and cooking delicious, nutritious food has always been one of my passions.
What do you like to do during your time off?
SF: I love to spend time outdoors in beautiful Vermont. Hiking, swimming in the lake, biking and gardening are some of my favorite activities and I wish I had more time to bake at home.
What is your guiltiest culinary pleasure?
SF: Dark chocolate.
What is your favorite international fare?
What three adjectives best describe your EatingWell experience?
SF: Delicious, educational and fun.