Margaret Moore, '14
Margaret Moore’s passion for food sciences stems from her childhood farming roots in Virginia’s Blue Ridge Mountains. Until arriving at the University of Richmond, however, she had never considered turning this hobby into her professional career path.
“It took me a long time to realize that my hobbies are really stepping stones toward my future studies and career,” says Moore.
Moore, ’14, came to UR with a plan to major in the sciences, yet avoid the pre-medical track. She enrolled in many science courses her first semester and joined Biology professor, Dr. Carrie Wu, in extracurricular plant biology research. Since then, Dr. Wu has played a pivotal role in Moore’s academic development, training her not only as a scientist, but also encouraging her to explore her other passions, i.e., languages, food, gardening, etc. Moore shares that they also share a love for food, as they are both foodies – often sharing recipes and gardening tips.
This also explains Moore’s motivation to enroll in the first-year seminar titled ‘Deciphering a Meal: Analyzing our Global Food System,’ which is an interdisciplinary course that focuses on the food system in a globalized world. Thus, academics became her launching pad for her professional pursuit of a food-related career.
Hungry for industry experience, Moore set out to find a part-time job at a restaurant, which landed her in the kitchen of local Richmond restaurant, The Blue Goat. Beyond experience, Moore wanted “to understand the food system at all levels, from field to the fork.” Needing some variety to gain a comprehensive understanding of restaurant operations, Moore left The Blue Goat and is now a cook at University of Richmond’s Cellar Restaurant, where she will continue her professional development.
Outside of Gottwald, Moore also enjoys participating in the UR community garden and taking French classes. Moore explains, “French provides a great counterbalance for my scientific studies. I love the language and culture and hope to study food and agriculture in Francophone countries.”
Currently, Moore wants “to marry [her] interests in science, food, French, and pursue a doctorate in nutrition and food science.”