Vermont-obsessed farmer fangirl, antiquer, bookworm and total turophile (cheese lover) focused on sustainable agriculture.
As associate editor, Lucy M. Casale produces the magazine’s Chatter section and recipe index, edits the “Morsels” section and contributes to the “Fresh” and “Tastemakers” sections and EatingWell.com. She also supports research and fact-checking for nutrition and food stories. Her favorite people to interview are farmers, whether dairy farmers in Ireland or a turmeric farmer in Hawaii.
Prior to joining EatingWell as editorial assistant in 2015, Lucy was an assistant editor at FamilyFun magazine. In addition to handling all the beauty content for the magazine, she created website content, helped to grow social media presence and provided public relations support. She also served as assistant editor for myOptumHealth.com, UnitedHealth Group’s online health magazine. Lucy has been writing and in media since 2009, including work for Marie Claire, WCCO-TV, HerCampus.com and three newspapers.
A native of Northampton, Massachusetts, Lucy earned a bachelor’s degree in English from St. Olaf College in Minnesota. She dreams of one day owning a hobby farm with bees, chickens, vegetables, flowers, maybe even a mini pony. Unable to resist a flea market, you’ll find Lucy antiquing in Vermont and any city she visits, for that matter. Interesting considering her professional and personal passions today, Lucy’s first job (in high school) was as a fast-food fry cook.
My point of view:
What does “eating well” mean to me?
For me, the emphasis is all on eating more fruits and veg—the more sustainably and locally grown, the better!
The three ingredients I simply couldn’t live without…
• Cheese: Because, cheese.
• Blueberries: For my morning smoothie.
• Olive Oil: For cooking every veg.
My go-to dinner for nights when there’s no plan…
Burritos! I love Mexican food and always have canned beans on hand. I just add whatever veggies I have around, shred some cheese, drizzle on hot sauce and it’s a wrap!
The healthy habit I’ve committed to…
Yoga once a week. We have a great studio next door to the EatingWell office where I’ve been going for about two years now.
My favorite EatingWell recipe…
It’s hard to choose just one recipe, so I’ll go with the simplest (and one I make almost weekly!): Classic Hummus.
What I work on: