I am from: Middlebury, Vermont

What I do for work: Pilates Instructor & Movement Educator

Why Slow Food?: Slow Food offers a way to both be aware of the complications of the food system and also celebrate the joys inherent in it. And by getting involved, you're immediately connected to a global network of people working toward similar goals - that's powerful!

I am from: Fremont, California

What I do for work: Good To Eat Dumplings

Why Slow Food: Slow Food works towards a better food system across all parts and honors the people, their traditions, and immense knowledge behind the food. Slow Food's work comes from a place of joy and human connection. I came to know Slow Food East Bay through the Cultural Traditions Food Project, and found a group of people who not only celebrate food, but also the stories and discussion centered around those behind the food.

I am from: Saint Helena, California

What I do for work: Cannabis Professional

Why Slow Food?: Food has always been a big part of my life, having been a part time line cook since my early 20’s. When the pandemic happened and our restaurant closed I moved full time into the cannabis industry. Not only is it important to me to stay connected to the world of food, but I also think Slow Food’s values can be applied to the cannabis space. I want to help bridge that gap.

I am from: The Kansas City area, Kansas

What I do for work: Kitchen Table Advisors, a nonprofit for regenerative farmers & ranchers

I am from: Hilo, Hawaii

What I do for work: Core Team Member at Good to Eat

Why Slow Food?: I’ve been working in the food & beverage industry for over a decade and am excited to learn more about building better, more sustainable food systems. I’m also eager to connect with a community that shares the values of Slow Food, where we can celebrate diverse cuisines and cultures together!

I am from: Fremont, California

What I do for work: Electrical engineer who went to culinary school; currently doing freelance work focusing on food education and writing my first cookbook!

Why Slow Food?: For me, food is about connection: bringing people together, learning about different cultures, and sharing stories around a table. I’m also curious about how we can make our food systems more sustainable and fair for everyone. Slow Food gives me the chance to celebrate the joy of good food while learning about and supporting the people behind it. It’s inspiring to be part of a movement that’s all about building community and making a positive impact—one delicious bite at a time!

I am from: Vallejo & Berkeley, California

What I do for work: Head Chef at the Cupboard SF

Why Slow Food?: I truly believe that food is how connections are made, and this organization prioritizes many of the principles I hold near and dear to my heart. I appreciate being able to do work that I think brings communities a little closer.

I am from: Winchester, Kentucky

What I do for work: Program Design & Technical Assistance at Room to Read

Why Slow Food?: Food is everything -- it's personal, it's political, it's care, communication, culture, community… And it is truly, deeply fun. Investing our resources (including our attention!) to food has virtually endless benefits, and endless opportunities of engagement.