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Morgan
In pursuit of a new adventure, I found myself on the complete opposite coast and beach for that matter.

Yes, I am a Florida girl (Go Gators). I grew up in sunny and very humid Neptune beach, Florida. Of course, growing up on the beach means one thing—lots of swimming. I started swimming competitively at the age of 8 and continued through 2 years of college. Although I love the water, I took a break from swimming when I realized I would rather play with my food. By the time I was 20,my mother eventually gave up and stopped telling me not to play with my food—especially at the dinner table.

I joined the University of Florida’s food product development team (Again, Go Gators) and that brings me to Clif Bar & Co. Here, I’m able to create healthy nutritious food and work out all in the same office space! I’m a very lucky individual!

This new coast is treating me just as good as the last coast. I love the fresh locally grown organic veggies and the variety of restaurants—Indian and Mediterranean being my favorites! Hey, maybe one day I’ll operate my own fleet of biodiesel-Volkswagon buses which open up and sell fresh, organic, vegetarian, California cuisine to local office buildings during the lunch hour. I’ll call it The Morganic Revolution! Back to reality for a moment.

When I’m not at Clif Bar, you can find me having a glass of wine with my wonderful Gramps while admiring the city from his balcony, cooking with my boyfriend Jesse (who’s always excited to try my new “creations”), swimming in the bay (which I thought I would never say), reading about holistic nutrition and food, attempting to ride my bike (I’m still adjusting to the hills and railroad tracks), discovering new restaurants, running near Mount Diablo with Jesse, visiting friends in Napa and enjoying the Golden State of California—my new-found home!


Aug. 27, 2008
R&D Ventures Outside the Kitchen

Us folks in the R&D department don’t have any windows near our desks (we like to keep our ingredients and the nit and gritty of our recipes on the down low). So every now and then we have to get outside and stock up on our Vitamin D. This month, we decided to rent a bus and drive up to Napa to expand upon our culinary knowledge. Our first stop was Copia—The American Center for Wine, Food and The Arts. Copia has a wide range of culinary selections which will keep the everyday foodie busy for hours. They offer classes…

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Posted by:
Morgan
Category:
From the Kitchen

Jul. 21, 2008
Thai Day in the Kitchen

Once a month, the Clif Bar R&D team has a culinary education day in which we step outside of our day-to-day product development routine and expand upon our true love for food. This month we had Chat Mingkwan, a local chef and author, come in to teach us a little about Thai cooking. The menu for the day included Beef and Pork Satay, Peanut Sauce and Cucumber Salad, Chicken and Mushroom Galangal Soup, Pad Thai with shrimp, Red Curry with Seafood, Coconut Custard with Fresh Mango. Everything was accompanied with Jasmine Rice and Thai Iced Tea. The R&D team was…

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Posted by:
Morgan
Category:
Food Matters, From the Kitchen

Mar. 7, 2007
Steamers of Gainesville

Recently, I took a trip to Gainesville, Florida in hopes of visiting my favorite college restaurant, Steamers. In true Florida style, this restaurant is located next to a convenient store and a Laundromat. Despite, the small kitchen and location, they have the best tempeh I've ever had! If you're not familiar with tempeh, it's created through the fermentation of whole soybeans using a Rhizopus mold as a starter. A dark brownish-to-black colored tempeh equals good flavor and that's exactly what they have at Steamers. Their flavor can also be attributed to the fact that their tempeh is homemade and not…

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Posted by:
Morgan
Category:
From the Kitchen

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About this Blog

We like getting our heart rates up, taking a big breath of fresh air, savoring delicious food. But we also love telling stories and here's where we type 'em up. (BTW, it works both ways; leave a comment—please and thank you.)

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