Hi, nice to meet you!

I’m Megan, a commercial food photographer and documenter of stories.

Whether I’m shooting commercially or not, my goal is to capture a story honestly, in all its vibrant and engaging whole.

It all started with a desire to share my experience…

My photography began as a way for me to tackle my challenges with ulcerative colitis. Even though I was physically isolated, food photography kept my love of food alive and connected me with others. My goal is to help you share your passion with the world and make connections.

Some tidbits about the photographer behind the lens.

  • I live in Vacaville, CA where I’m centrally located to all the major food hubs in the Bay Area, Davis, and Sacramento.
  • I enjoy baking and cooking, and my photography career started with my food blog, Meg is Well.
  • A big reason why I like photography, baking, and cooking is that there is always more to learn, share, and experience. They are expressions that surpass language and cultural barriers.
  • I’m all about fairy lights, candles, and incense.
  • Being in nature and going on hikes by myself rejuvenates and grounds me.
  • I’m a fan of watching foreign dramas, especially if they’re from Korea or Turkey.
  • I love reading books. Fantasy, romance, science fiction, and non-fictions books about the universe or the natural world are my favorite.
  • Practicing hot yoga keeps my body working so I can get in really awkward positions for the perfect shot.

My favorite drink: the Sazerac

You can find me sipping this classic cocktail after long shoots or in the evenings while I edit. Cheers!

Sazerac Ingredients

  • Chilled rocks glass
  • 1 teaspoon absinthe (I use St. George Absinthe Verte)
  • 1 teaspoon gum syrup (or simple syrup, sugar, or sugar cube)
  • 6 dash Peychaud’s bitters
  • 1 and 1/4 ounces rye whiskey
  • 1 and 1/4 ounces cognac
  • Handful of ice
  • Orange peel

Sazerac Instructions

  • Add the absinthe to a rocks glass, swirling and rolling it until the absinthe has coated the glass. Put the glass in the freezer.
  • In a metal shaker or glass mixing vessel filled with ice, add the gum syrup, bitters, whiskey, and cognac and stir for 20 to 30 seconds until the mixing vessel is icy cold and sweating.
  • Strain into the prepared rocks glass. Take the orange peel and twist it over and slightly inside the rocks glass, dispersing the aroma. Drop the orange peel into the glass and serve.