Salvatore De Riso | Chef
October 25, 2018
Anne E. McBride, PhD | Torribera Mediterranean Center
October 30, 2018
Mary Angela Miller has spent over 30 years leading and feeding people. She grew up taking good food for granted. Until she tried to cook it herself.

Mary Angela Miller, MS, RDN, LD

Mary Angela has spent over 30 years leading and feeding people.

The granddaughter of Italian immigrants, the daughter of a phenomenal cook and baker, she grew up taking good food for granted…until she tried to cook it herself. Unfortunately, she did not inherit the kitchen skills of her maternal idols. So instead, she turned her passion for food into a career in nutrition and became a registered dietitian; partly due to her love of science, partly so she could make a career in the food industry and mainly so she could be in the company of chefs and share their table.

She hired her 1st chef at Ohio State University Wexner Medical Center where, as foodservice administrator meals to she served millions of meals to thousands of people over decades.

Mary loves food and travel adventures and has enjoyed ceviche in Peru, kebabs in Egypt and tasted 40-year-old balsamic vinegar in an aging cellar in Tuscany. But lately, like the rest of us, she’s been grounded.
So, she is satisfying her culinary wanderlust by indulging another passion: making Mediterranean Diet foods accessible to those, like her, who love it, but aren’t proficient at preparing it.

She’s checking out Mediterranean Diet cookbooks and recipes and preparing them in her average kitchen, to see the results produced by someone with her average skills. That part’s a little intimidating. What she’s not intimidated about is interviewing the authors, sharing her experiences with their recipes with them and adding their tips for success. Finally, she’ll also evaluate what special dietary needs the book or recipes might satisfy. After all, she is a dietitian!

Her goal is to make the Mediterranean Diet, the best diet, within reach of us all.