Page 281 - How to Be a Conscious Eater - Making Food Choices That Are Good for You

ABOUT THE AUTHOR

SOPHIE EGAN, MPH, is the Director of Health and
Sustainability Leadership as well as the Editorial
Director for Strategic Initiatives at The Culinary
Institute of America. Based in San Francisco,
Egan is a contributor to the New York Times’
Health section, and she has written about food
and health for the Washington Post, EatingWell,
Time, the Wall Street Journal, Bon Appétit, WIRED,
Edible San Francisco, and other publications. Her
first book, Devoured: How What We Eat Defines Who
We Are (William Morrow), is a journey into the
American food psyche. Egan holds a master’s
degree in public health, with a focus on health
and social behavior, from the University of
California, Berkeley, where she was a Center
for Health Leadership fellow. She also holds a
bachelor of arts with honors in history from
Stanford University. In 2016, she was named one
of the UC Global Food Initiative’s 30 Under 30. In
2018, she earned a certificate from the Harvard
Executive Education in Sustainability Leadership
program at the Center for Climate, Health, and
the Global Environment. You can find her on
Twitter @SophieEganM and at sophieegan.com.

270 how to be a Conscious Eater