Maggie McMillin

Photo of Maggie McMillin
Southern California
University Of Michigan
Vegetarian Cooking, Healthy Eating, Farm-to-table Restaurants
  • Maggie spent more than a year perfecting her own protein bar recipe.
  • One of her favorite assignments to date involved taste-testing donuts at various apple orchards.
  • In an effort to learn more about local food systems, she volunteered on several organic farms, including a pick-your-own vegetable farm.


Maggie has worked as a writer and editor for more than four years. Her professional experience includes local journalism, cooking guides, and political coverage and spans topics from international restaurant culture to environmentalism. She has also worked as a content writer for clients in the nutrition and healthcare fields.


Maggie has a BA in English from the University of Michigan.
Mashed Editorial Policies

Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.

Stories By Maggie McMillin