A Little About Me…

First off, a little about me! I’m Megan Wells, a commercial food photographer living in Vacaville, California, where I’m centrally located to all the major food hubs in the Bay Area, Davis, and Sacramento.

I’m also a documentary photographer who loves capturing all those little moments we witness in our everyday lives.

Image of the author and food photographer Megan Wells holding a rocks glass. | A little about me...

I learned photography to connect with people and share my food journey and health struggles with ulcerative colitis. It started from a need to add context to my story and shape people’s understanding and continues to be an important part of my commercial and documentary work.

If you’re interested in commercial food photography, jump over to this page.

For documentary photography, which includes Day in the Life and Life Event sessions, check out this page.

More About Me

While not taking pictures, I enjoy baking and cooking. And of course, my family and friends get frustrated when they have to wait for me to take pictures. I have a blog Meg is Well where you can see specifically what I get up to.

Reading is a huge part of my life, and I’m not allowed to start a new book on the weekday because I WILL stay up until three in the morning to finish it. Fantasy, science fiction, and non-fiction books about the universe are my favorite.

I also love

  • Going on hikes by myself
  • Practicing yoga (bonus if it’s hot yoga)
  • Binge-watching TV shows like Bob’s Burgers, The Great British Baking Show, and Korean dramas

Favorite Drink: Sazerac

  • Chilled rocks glass
  • 1 teaspoon absinthe (I use St. George Absinthe Verte)
  • 1 teaspoon Gum Syrup ( or simple syrup, sugar, or sugar cube)
  • 6 dashes Peychaud’s bitters
  • 1 and 1/4 ounce rye whiskey
  • 1 and 1/4 ounce cognac
  • Handful of ice
  • Orange peel
  1. Add the absinthe to a rocks glass, swirling and rolling it until the absinthe has coated the glass. Put the glass in the freezer.
  2. 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.
  3. 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.