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: 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.

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: Dallas, Texas

What I do for work: Software Engineer in Healthcare

Why Slow Food? Slow Food is important for cultural preservation, building understanding for where our food comes from, and creating a sustainable future for our planet. I'm excited to be part of a community that shares these values and continues to make positive impact on our food system.

I am from: Sydney, Australia

What I do for work: Nonprofit Management

Why Slow Food? I love the origin story of the Slow Food movement, and am excited about this chapter's potential to serve as a central hub and catalyst of ideas and action in the East Bay food system!

I am from: Ponchatoula, Louisiana

What I do for work: Chef, Business and Supper Club Owner, Cooking Instructor, Lead Caterer

Why Slow Food? “Slow food” was a part of my life growing up, without realizing it. I grew up growing our own fruits & vegetables, having chickens, composting, & eating what was local & seasonal. This feels like the natural way of life, and should be commonplace, rather than luxury in our society & our world. I want to change that in every small way I can!

I am from: Born in Korea and raised in Buena Park, California

What I do for work: Impact and Evaluation at a public health program at UCSF

Why Slow Food? In a better world, I would like to see all people, regardless of circumstance (past, present, and future), fulfilling their basic needs without struggle, and accessing good food is a core component of those needs. That is why I am deeply drawn to Slow Food's work to make good food a shared right, and I feel especially inspired by their work to drive change with joy, cultural exchange, and care.

I am from: Toronto, Canada

What I do for work: Food Product Development

Why Slow Food? Slow Food reminds us that frenzy is often mistaken for efficiency. By rebuilding a food supply that benefits all of us every step of the way, we can reconnect to the joy, community, and cultural connections that food can foster. I’m excited to partner with my neighbors here in the East Bay to find ways to make our local food systems work for all of us!