Meg grew up outside New York City and graduated from Brown University with a degree in Comparative Literature. After college she moved to California to work on an organic farm. For three years she ran a science education garden for elementary school children. Her interest in organic growing led her to get a Master’s degree from Cornell Agriculture School, after which she was hired to manage a large organic vegetable operation in New Jersey.
Eventually Meg moved to New Hampshire and married Gary Hirshberg, Cofounder and Chairman of Stonyfield Yogurt. Gary was the company’s CEO for 28 years. Meg worked in the business for several years, in sales and yogurt production. Stonyfield took nine painful years to reach profitability, and now, with about $370 million in sales, it is the largest organic yogurt company in the world.
After Meg stopped working in the business, she wrote two yogurt cookbooks, and launched a career in freelance nonfiction feature writing for magazines, including Yankee, New Hampshire Magazine, and The Boston Globe Magazine. Currently Meg is a contributing editor and regular columnist for Inc. Magazine. Her column, “Balancing Acts”, focuses on work/life balance issues in an entrepreneurial setting, a subject she also addresses in speaking appearances.
Meg and Gary have three children.