I’ve been with Meyer for over 4 ½ years. As Consumer Brand Manager for the Anolon and Circulon brands, I truly believe in the power of the digital space and its ability to forge genuine, interactive conversations between consumers and the brands they love.

As a recent graduate of the University of Southern California, I’m adjusting to life on my own and enjoying the delicious adventure of finally having my own kitchen. It’s frightening at times, but fabulous – especially thanks to my forgiving cookware! What I’ve discovered is that good food isn’t about the plated destination. It’s about the friends and family who share in the experimental journey along the way. It’s true - cooks don’t just make meals, they make memories.

I live an active lifestyle, so I love to try out new healthy cooking and smart snacking tips. Guess you could say that I subscribe to the “you are what you eat” mantra. Good thing I also believe that a girl’s got to indulge herself once in awhile too! My culinary skills are a work in progress, but what matters most is the joy of sharing one of my delectable progress reports with friends over a glass of wine. Besides, I can make a fabulous pumpkin pie and mean eggnog come the holidays and that counts for something, right?

Peggy Fallon is the author of GREAT PARTY FONDUES (John Wiley & Sons, 2008) and GREAT PARTY DIPS (John Wiley & Sons, 2008); ICE CREAM AND FROZEN DESSERTS (DK Publishing 2007); THE BEST ICE CREAM MAKER COOKBOOK EVER (HarperCollins 1998); and CHICKEN DINNERS IN ONE POT (HarperCollins, 1997). She is co-author of 365 SNACKS, HORS D’OEUVRES & APPETIZERS (HarperCollins, 1992); 365 GREAT BARBECUE & GRILLING RECIPES (Harper & Row, 1990); and THE COMPLETE POULTRY COOKBOOK (HP Books/Price Stern Sloan, 1990.)

Ms. Fallon was Associate Food Editor for Celebrity Dish, a monthly magazine published by TV Guide. For the past 11 years she has been a monthly columnist for East Bay Alive! (formerly The Valley Citizen Monthly), providing information and recipes using locally grown, seasonal produce. She is a Contributing Editor for www.projectfoodie.com, and serves on both its advisory and editorial boards. She has also written food and entertaining articles for the San Francisco Examiner and www.deandeluca.com.

Peggy creates original recipes for clients such as Dacor appliances, Weldon Owen Publishing, Pacific Coast Farmers’ Market Association, Kendall-Jackson Winery, Dean & Deluca, Sun-Diamond Growers, Tri-Valley Growers, OSO Sweet Onions, Mann Packing Company, Grimmway Farms, the National Honey Board, and The Barbecue Industry Association. She has contributed to dozens of cookbooks, providing everything from editorial support, copy writing, and copyediting to recipe development and testing for publishers such as Weldon Owen, John Wiley & Sons, Ten Speed Press, Chronicle Books, Kyle Cathie, and DK Publishing. She was Recipe Developer for NUTS from Diamond of California (named all-around Best Cookbook of the Year by Food & Wine magazine); Recipe Consultant for the award-winning MAYO CLINIC WILLIAMS-SONOMA COOKBOOK; Culinary Editor for the Williams-Sonoma Guide to Good Cooking ™ CD-ROM software; and a culinary consultant for Cooking.com.

She has participated in culinary study trips to Hong Kong, Bangkok, Singapore, and Oaxaca. Following 7 years as the owner/operator of a San Francisco Peninsula-based catering company, she has taught cooking classes for Chef-K Culinary Health Education for Kids; as well as adult classes at Draeger’s Cooking School, Thyme to Cook, Yan Can International Cooking School, the University of California at Santa Cruz Extension, the Burlingame Parks and Recreation Center, and the Chefs’ Holiday Program at the Ahwahnee Hotel in Yosemite National Park. Her popular classes offer entertaining menus that stress advance preparation and creative presentation. Her work in garnishing and food styling has been featured on local television programs such as View from the Bay, People Are Talking, The Channel 5 Morning News, and Good Morning, Bay Area. In conjunction with the publication of her books, Ms. Fallon has been interviewed in print as well as television and radio, including numerous guest spots on Martha Stewart Living Radio. Her promotional appearance on the QVC shopping network’s “In the Kitchen with Bob” generated the sale of 5,000 of her ice cream cookbooks in less than 10 minutes.

Born on Thanksgiving, Peggy remains passionate about the preparation and enjoyment of good food. She is a member of the International Association of Culinary Professionals, the San Francisco Professional Food Society, Bakers’ Dozen, and Consumer Business Professionals of San Francisco.