Our People

Assistant Media Planner/Buyer
Megan Blaum
Megan Blaum

Megan doesn’t appear to have any visible tattoos, but it wouldn’t surprise any of us to learn “Love Purple, Live Gold” is permanently etched somewhere on her person. Born and raised right here in New Orleans, Megan comes to us with a Bachelor’s degree in Marketing and a minor in Entrepreneurship from LSU. Although she has not yet had the pleasure of running into our Director of Media Buying and fellow Tiger, Renee Stuart, at any tailgating events, she enjoys sharing the bond that only true LSU alums do.

Megan is well-seasoned in marketing, with previous experience at the Baton Rouge Newspaper Dig (back when it was known as Tiger Weekly), where she frequently updated the website with local events and drink specials, and helped plan events, including the ever-popular Adult Spelling Bee. She also assisted ESPN College Football’s production team during the Tulane vs. Ole Miss game in 2010, and currently feeds her love of sports by volunteering with the Greater New Orleans Sports Foundation.

As an assistant planner/buyer at Morgan + Company, Megan has been the right hand (wo)man on several campaigns, assisting the communications team with everything from digital media reporting to account billing and reconciliations. But, perhaps her most pressing work is performing research and spot reviews, inputting make good forms, and assisting with any and all buying or planning tasks she can get her hands on.

Megan is currently enrolled in the MBA program at Loyola University, where she will soak up all the knowledge she can and pass it on (minus the tuition) to her fellow workers at Morgan + Company.

 

Fun Stuff:

Megan’s Marvelous Cheesecake Recipe

Megan’s Marvelous Cheesecake Recipe

Preheat oven to 375°
Add 6 large eggs, 1 ½ C sugar, 2 lbs. (4 eight-ounce packages) cream cheese, ½ pint sour cream, ½ pint heavy cream, juice from 1 lemon, 1 tbsp vanilla, and 2 heaping tbsps. flour to large mixer. Beat (on low to low-medium speed) thoroughly, until completely smooth. I recommend using a stand mixer, as it will take 10-15 minutes until smooth.

While cake mixture is beating:

Wrap the outside of a 9” spring form pan in aluminum foil (to prevent dripping).
Mix 1 ½ C crushed graham crackers (I recommend using a food processor to get a finely crushed texture), 6 tablespoons melted butter, and ½ C sugar together in a small-medium mixing bowl. Pour into the spring form pan, and press mixture into place with your fingers (going along the sides of the pan, if you choose*). Bake crust for 8 minutes on 375°. Let cool.
* You can double the ingredients if you want crust along the edge of the cheesecake in addition to the bottom.

When crust is completely cool, pour batter into pan over the back of a spoon, so the crust is not disturbed. Let it rest for 5 or 10 minutes.

Bake at 400° for 15 minutes. Without opening oven door, turn temperature down to 250° and bake for 1 hour. Then, turn oven off, but do not open oven door. Leave mixture in oven for 2 hours.
Refrigerate until serving.
Enjoy!

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