Meet the USA Delegation

Each national association of Slow Food sends a delegation to represent their country at Terra Madre. In addition, Slow Food International selects individuals from 100+ other countries to attend. Slow Food USA delegates are chosen by regional selection committees focused on representing the human and cultural diversity of the food communities in that geographic area.

The farmers, artisans, ranchers, chefs, activists, indigenous peoples, youth and other food movement leaders and advocates who are selected to attend as delegates receive housing, ground transportation and meals for all five days of the event. Each delegate is responsible for paying his or her own airfare. To help support individuals from all backgrounds and means representing the USA as part of the official delegation, we are allowing each delegate to include a short bio and a personal fundraising link below.

Slow Food USA has honored the following individuals with the responsibility of representing the United States of America at the 2014 Terra Madre / Salone del Gusto. By experiencing Terra Madre, delegates return to their home countries with an imperative to share with others what they have learned from and interacting with others around the world who care about Slow Food. The hope is that delegates will leave Turin inspired and empowered to enact the joy and justice of good, clean and fair food with their local communities.

Region 1 (MA, VT, RI) ▼
Vera Chang
Shelburne Farms
Ann Cromley
Slow Food Vermont
Sophie Duncan
Slow Food Morocco and Slow Food Boston BIO ▼
Sophie Duncan is currently living in Morocco, conducting a Fulbright research project on traditional food products in modern Morocco. Her research focuses particularly on ideas about authenticity and how Moroccans are able to use innovation and creativity to keep traditional foods prevalent and relevant. Sophie has also been working with Slow Food Maroc to nominate a variety of products to the Ark of Taste. When she returns to North America in the fall, Sophie hopes to work on food justice issues and farm-to-fork accessibility. She loves to cook and eat, loves being outdoors, and is excited to meet all the other delegates at Terra Madre in October!
Shannon Eldredge and Brett Tolley
Northwest Atlantic Marine Alliance and Slow Fish BIO ▼
Brett Tolley is from a four-generation small-scale commercial fishing family. Currently the community organizer for the Northwest Atlantic Marine Alliance, he is also involved in the Slow Fish International campaign as well as the budding Slow Fish USA charting committee.
Sarah Kalloch
Oxfam America
Russel Kingman
Chatham Fisheries
Albert and Eleanor Leger
Eden Ice Cider Company
Maria Moreira
World Farmers
Peggy Neu
The Monday Campaigns
Jeff Roberts
Artisan Cheese and Cured Meat
Steven Waldman
Coonamessett Farm
Region 2 (ME, NH) ▼
Jeremy Bloom
Internet Farmer
Holli Cederholm
Organic Seed Growers and Trade Association (OSGATA) and Proud Peasant Farm
Genna Cherichello
The Heirloom Seed Project at Medomak Valley High School
Matthew Lineham
Sparrow Arc Farm
Spencer Montgomery and Amanda Parks
Slow Fish, Slow Food Youth Network USA
Andrea Snow
Shawn Saindon
Cheesemaker and Fishmonger BIO ▼
For the past 10 years, Shawn Saindon has been working as a musician, seafood wholesaler and, more recently, pursuing a passion as a cheese maker. SUPPORT THIS DELEGATE ►
Cory Whitney
Vagabond Human Ecologist Foodie BIO ▼
Cory Whitney is a Human Ecologist and Ethnobotanist interested in the relationship between the traditional uses of plants and the consequent preservation of culture and biodiversity. He has worked with farmers and wild collectors in the far North Atlantic (Iceland and the Faroe Islands), for indigenous peoples' organizations in Southeast Asia (Laos and Vietnam), and now works with farmers in southwestern Uganda cataloging traditional knowledge and diversity of plants and their uses. He comes to the Slow Food USA delegation eager to support Slow Food biodiversity initiatives, and to establish gardens in Uganda under the 10,000 Food Gardens in Africa project.
Chrissy Wolf
Slow Food in the Tetons
Harrison and Otis Wood
Farnum Hill Ciders and Poverty Lane Orchards
Region 3 (NY, NJ, CT) ▼
Gina Aufiero and Ralph Loglisci
Slow Food NYC
Celia Bakaitis
Eve's Cidery
Sam Billings
Treetops Permaculture
Michael Easterling
Urban Agronomy LLC and Black Urban Growers
Judiann Carmack-Fayy and Bryan Futerman
Slow Food East End
Anthony Fassio
Slow Food NYC, Natural Gourmet Institute
Bryan Futerman
Slow Food East End
Sara Grady
Elizabeth Hoover
Kanenhi:io Ionkwaienthon:hakie ("We are Planting Good Seeds") and Brown University Ethnic Studies Program
Lauren Howe
Slow Food Hamilton College and Slow Food Mohawk Valley BIO ▼
Lauren is a 2013 graduate of Hamilton College in Clinton, New York where she majored in Environmental Studies. As a sophomore, she co-founded her college’s chapter of Slow Food and served as co-president until she graduated. Slow Food Hamilton College hosts film screenings, think-tanks, lectures, potlucks, and field trips to local farms. She also spearheaded the Real Food Challenge campaign at Hamilton to increase the sustainability of campus food purchasing. Her work with Slow Food and RFC laid the foundations for her year-long postgraduate research fellowship. As a 2013-2014 Thomas J. Watson Fellow, Lauren pursued her independent project “A Sustainable Future for Food and Farming: Modern Technology and Traditional Wisdom” in Tanzania, India, Bhutan, Bolivia, the Netherlands, and Iceland. With the help of her Tanzanian host mother and Slow Food Thousand Garden Coordinator, Helen Nguya, she helped start a “Thousand Garden” in northern Tanzania. Having served as a US delegate to Terra Madre and the Slow Food International Congress in 2012, Lauren is both thrilled and grateful to be able to reconnect with the international Slow Food community at Terra Madre 2014.
Susan Knapp and Dan Wilson
Slyboro Ciderhouse
Don and Dale Lewis
Wild Hive Community Grain Project
Sally Ann Parsons
Ark of Taste Northeast Regional Committee, Slow Food and UpDeRiva
Nata Traub
Nata's Cocktails
Laura Valdes
Rural Coalition
Region 4 (OH, PA, MD, WV, DC) ▼
Abed Alshahal
The Crest Gastropub BIO ▼
Abed Al Shahal is a co-owner/ Sustainability Strategist of The Crest Gastropub and a recent graduate from Ohio State University, where he completed a Bachelor’s of Science in Human Nutrition. Since then, he has dedicated much of his time strategizing sustainable food production and accessibility within Columbus. Abed is passionate about educating the public about the health, environmental, social and economical impacts of food choices; Over the past three years he has been actively teaching children, med students and adults with disabilities with various organizations such as OSU, the Clintonville Resource Center, OEFFA and Local Matters.
Mark Anthony Arceno
Slow Food Columbus, Slow Food Youth Network USA
Rachel Tayse Baillieul
Harmonious Homestead
Bryn Bird
Rural Coalition, Central Ohio and Bird's Haven Farms
Helen Dombalis
National Farm to School Network BIO ▼
Helen Dombalis serves as the Policy and Strategic Partnerships Director for the National Farm to School Network (NFSN). In this role, Helen collaborates with NFSN core partners (staff, regional leads, state leads, and advisors), partner organizations like Slow Food USA, and grassroots community members to strengthen farm to school connections through collective advocacy. Helen provides expertise and leadership around federal policy initiatives including the Child Nutrition Reauthorization and Farm Bill, as well as state and local policy that support farm to school and a more just food system.
Aleya Fraser
Lorette Picciano
Rural Coalition
Vicky Rateau and Sameerah Siddiqui
Oxfam America's GROW Campaign
Alex Razavi
Slow Food Case Western Reserve University BIO ▼
Alexander Razavi is a senior biochemistry, pre-medicine student at Case Western Reserve University. He has been working at the Center for Global Health and Diseases at the Case Western School of Medicine since August 2012. Alex’s interests in food as it relates to public health, medicine, and science have led him to start Case Western’s own Slow Food campus chapter as well as develop an individual research project studying the human immune response to Bacillus thuringiensis (Bt) crops. Slow Food has had a significant impact on Alex’s career goals and he would like to pursue a career in medicine, serving as both a physician and research scientist. Alex is interested in pursuing scientific and public health initiatives that can enhance the future of food, healthcare, and the environment.
Blain Snipstal
SAAFON and the Seed Keepers Collective
Irina Stoenescu
Baker Creek Heirloom Seeds, Comstock Ferre & Co.
Sue Wasserkrug
Zea May's Kitchen
Region 5 (NC, SC, VA) ▼
Phil Blank and April McGreger
Farmer's Daughter, Slow Food Triangle
Jay Dunbar
Single Brothers Handcrafted Libations
Leland Gibson
Slow Food UpState and Earth Market Greenville
Alistar Harris
Slow Food Richmond
Eric Jackson
Old Salem Museum and Gardens
Bruce Johnson
Dragonfly Farms
Monica Kraeger
Slow Food Upstate and Slow Food Atlanta
John Lewis
Renew Richmond and Slow Food RVA
Josiah Lockhart
Lockhart Family Farm and Slow Food Richmond
Anna Brogan Mann
Women's Farmer Veteran Network and Chestnut Ridge Farm
Kevin E. Mitchell
Culinary Institute of Charleston
Henry Owen
Friendship Gardens BIO ▼
Henry is a co-founder and program director of Friendship Gardens, a nonprofit partnership between Slow Food Charlotte and Friendship Trays. Friendship Gardens teaches gardening and grows food for our local meals on wheels program. Learn more at
Jennifer Stratton
Duke University (Farmer Veterans Cook Book Project)
Jordan Treakle
Farmer Advocate
Region 6 (GA, FL) ▼
Kevin J. Anderson
University of North Florida, Ogier Gardens; Duval County Urban Agriculture Task Force; Slow Food First Coast
Jennifer Hill Booker and Asha Gomez
Slow Food Atlanta
Alison Cross
SAAFON and The Boxcar Grocer
Gathegu Cecila Gatungo and Jamila Norman
Patchwork City Farms
Yolanda Gomez and Tirso Moreno
Farmworker Association of Florida BIOS ▼
Tirso Moreno has been the General Coordinator of the Farmworker Association of Florida since its inception in 1983. He is a former farmworker who came to the U.S. from Mexico in 1971 to do farm work. Under his leadership, the Farmworker Association has grown from a local to a statewide organization with more than 10,000 members. Tirso is a co-founder and board member of the Farmworker Health and Safety Institute, and serves on the boards of Southern Partners Fund, Domestic Fair Trade Association, National Immigrant Farming Initiative, and the Rural Coalition. He also advocates for farmworkers’ and immigrants’ rights in national and international meetings, such as La Via Campesina's North American and International Gatherings, United States Social Forums, World Social Forums, and the United Nations World Conference Against Racism.

Yolanda Gomez, a former citrus picker, has worked as a Community Organizer with the Farmworker Association of Florida in the citrus-growing region of Fellsmere since 2004. Yolanda also serves as the Campesinos' Gardens manager, and has been instrumental in the development of the model for this community garden that is run by and for primarily farmworker families. Yolanda also leads training, education, and leadership development around farmworkers' rights, immigrants' rights, and civic and electoral participation.
Irene Jade
Slow Food Glades to Coast
Hilary King
Emory University BIO ▼
Hilary King is an Oregon Native-Georgia transplant who works to understand the ways in which people connect to place and each other through food. She has spent more than 10 years working to build alternative food networks, from research on women's groups making handmade tortillas in Mexico to working as the chief of Farmer Relations for Liga Masiva, directly connecting Latin American farmers to consumers in the United States. When she’s not working to promote local food, knitting, or playing Scrabble, she moonlights as a PhD candidate in Cultural Anthropology at Emory University in Atlanta, GA.
Gabby Othon Lothrop
Slow Food Southeast Region and Slow Food Orlando
Althea and Matthew Raiford
Women's Farmer Veteran Coalition, Slow Food Coastal Georgia, Slow Meat, Ark of Taste
Steven Satterfield
Miller Union
Region 7 (KY, TN, AL, LA, MS) ▼
Richard Bell
University of Kentucky Hospitality Management and Tourism
Jabari Brown
Grow Dat Youth Farm
Ben Burkett
Federation of Southern Cooperatives and Rural Coalition
Jim Embry
Sustainable Communities Network
Heather Boone McKeever Haffey
Slow Food Lexington Kentucky
Alex Harrell
Slow Food New Orleans
Jessica Harris
Queens College/CUNY and Slow Food USA
Keecha Harris
Matt Jamie
Bourbon Barrel Foods
Valerie Magnuson
Louisville Grows Inc.
Jerria Martin
21st Century Youth Leadership Movement
Lance Nacio
Anna Marie Seafood LLC
Khai Nguyen
VEGGI Farmers Cooperative and Slow Food New Orleans
Eunice Paul
Mississippi Association of Cooperatives
Grace Peterson
Slow Food North Louisiana and the LSU AgCenter
Paige Rabalais
Slow Food Avoyelles BIO ▼
Paige Rabalais of Marksville, Louisiana founded Slow Food Avoyelles and the Marksville Farmers' Market (the chapter's public outreach) in 2007. Over the past several years, Paige has also spearheaded the Avoyelles Public Charter School's Edible Schoolyard, put on a community festival welcoming Alice Waters, and created a monthly community event "First Thursdays on the Square" to attract people to Marksville's historic downtown.
Region 8 (IL, IN, IA) ▼
Cortney Ahern, Jennifer Breckner and Stefanie Garcia
Slow Food Chicago
Betty Alper
BOT Bakery and GFREEV
Shea Belahi
Heirloominous Farm
Teresa A. Birtles
Heartland Family Farm and Slow Food Bloomington
Deb Cazavilan
Slow Food Des Moines and Wooden Spoons Workshops & Cooking Classes
Katherine Edwards
The Farming Institute
Greg Gunthrop
Gunthorp Farms
Breanne Heath and Elspeth McGarvy
Great Lakes Sugarbush EXHIBITOR
Sonia Kendrick
Founding Farmer of Feed Iowa First
Devin Kidner
Making Chicago Home
Susie Kirkwood
Pear Tree Preserves EXHIBITOR
Dan Metzger
Willow Garlic Growers EXHIBITORBIO ▼
Dan Metzger and Joan Rawce Metzger are Willow Garlic Growers, a small, family operation growing 20 varieties of garlic in the Driftless Area of Illinois (two hours north and west of Chicago) — including two Ark of Taste varietals, Lorz Italian Garlic and Inchelium Red Garlic. Dan and Joan believe that sustainable farming, nourishing the earth and each other, is a holy act and that growing, preparing and sharing food will bring peace to the world. Nothing less.
Danielle Nierenberg
Food Tank: The Food Think Tank
Jeanne and Phillip (Verd) Nolan
The Organic Gardener
Grant Olson
Seed Savers Exchange
Laurell Sims
Growing Power
Lee Greene
The Scrumptious Pantry
Region 9 (WI, MI, MN, ND, SD) ▼
Tom Boyden
Slow Food University of Wisconsin BIO ▼
Tom is a filmmaker, grower, and food justice advocate. He's worked in farms and farm to table restaurants around Wisconsin, currently running a rooftop garden and bicycle compost program in Madison, WI. He cycled 5000 miles around Europe last summer, filming and working with farmers in cities and the countryside. Before his trip to Italy, he's finishing up the production of 25+ videos for a new organic vegetable course at the University of Wisconsin–Madison. Tom will be creating a short film on his bicycle journey from Amsterdam to Terra Madre along with his and others experiences at the conference.
Ryan James Burk
Virtue Cider and Slow Food Chicago
Jennifer Casey
Slow Food Upper Midwest and the Midwest Ark of Taste BIO ▼
Jennifer Casey is the Director of Development & Communications for the Fondy Food Center, a nonprofit that connects local food to Greater Milwaukee through its farmers market and farm project. Before coming to Fondy, she ran the Diabetes and Community Health programs at Milwaukee’s only American Indian Health Center, and has been involved with Slow Food on local, regional, and national levels since 2008. She brings her love for the Midwest's wild asparagus, heritage apples, grass-fed dairy, and abundant fresh water and her experience as a registered dietitian, writer, speaker, gardener and professional cook to her many health and food advocacy efforts — including serving as the Slow Food USA Regional Governor for the Upper Midwest and leading the Midwest Ark of Taste Committee. Jennifer had the honor of being a delegate to Terra Madre in 2010 — an incredible experience which affirmed that food can be a powerful tool for building connections and making change — and she can’t wait for Terra Madre 2014.
Joannée DeBruhl
Stone Coop Farm BIO ▼
When she was laid off after 21 years in the insurance industry, Joanée coordinated a small community garden for Gleaners Community Food Bank and enrolled in Michigan State's Organic Farmer Training Program. In 2011, Stone Coop Farm LLC was created. Joanée and co-owner Shannon Rau, with generous support from family and friends, purchased 30 acres in Brighton, Michigan in 2012 and have been building ever since: The farm currently features four hoop houses, a greenhouse, pavilion, root cellar, farm house and two beautifully restored barns. Stone Coop Farm sells its certified organic produce through a CSA, farmers markets, and wholesale.
Linda Jo Doctor
W. K.  Kellogg Foundation
Bekah Galange, Sandra Halladay, Phil Jones and Kathryn Underwood
Slow Food Detroit Central City
Dr. Oran B. Hesterman
Fair Food Network BIO ▼
With more than 35 years in the field, Oran B. Hesterman is a national leader in sustainable agriculture and food systems. He currently serves as president/CEO of Fair Food Network, a national nonprofit that pioneers win/win/win solutions that support farmers, strengthen local economies, and increase access to healthy food— especially in our most underserved communities. In just five years, Fair Food Network’s signature program, Double Up Food Bucks, has become a national model for healthy food incentives. Hesterman’s 2011 book, Fair Food: Growing a Healthy, Sustainable Food System for All, was heralded by The New York Times as “an important, accessible book on a crucial subject” and is required reading at 25 colleges and universities. Before launching Fair Food Network, Hesterman served as a program director at the W.K. Kellogg Foundation and taught at Michigan State University.
Jamie Holding Eagle and Prairie Rose Seminole
Mandan Hidatsa Arikara Nation
Gail Imig
Michigan State University
Tracy LeTourneau
Terra Waconia, Waconia Farmers Market, Slow Food Twin Cities and the Ark of Taste
Stefanie Stauffer
Nightshade Army Industries, Slow Food Huron Valley and the Michigan Young Farmer Coalition
Diane Wilson
Dream of Wild Health
Malik Yakini
Detroit Black Community Food Security Network
Region 10 (KS, MO, NE, AR) ▼
Brian Desmet, Joshua Galliano and Brian Pelletier
Slow Food St. Louis
Ashley Glenn
Sacred Seeds
Lisa Waterman Gray
Slow Food Kansas City BIO ▼
Ever since sharing meals with students in her graduate international dorm — from Japan, Nigeria, Micronesia, Thailand, Iraq and other countries — international cuisine has fascinated Lisa Waterman Gray. While working as a restaurant cook and later a reviewer, catering associate and culinary school assistant, her passion for good food has continued to grow. As a professional writer she's also been blessed to write about food/restaurants/chefs for, Delta Sky, the Kansas City Star, Ladies’ Home Journal, and several state and AAA magazines. Over the last few years serving as a board member for Slow Food Kansas City, she has become much more aware of how the quality and source of our food directly impacts quality of life. The opportunity to share this viewpoint with others from around the world is why she can’t wait to participate in Terre Madre/Salon del Gusto.
Lisa Griffith and Jacob Knerr
Slow Food Katy Trail
Caroline Hargrove
The Columbia Center for Urban Agriculture
Joe Maxwell
Humane Society of the United States
Joseph Simcox
Baker Creek Heirloom Seeds
Dan Susman
Growing Cities and Truck Farm Omaha
Terry Winkelmann
Slow Food St. Louis and Sustainable Backyard Tour
Region 11 (TX, OK) ▼
Robert Nathan Allen
Little Herds
Lorena Andrade
La Mujer Obrera
Joshua Jones
Salt & Time Butcher Shop and Salumeria BIO ▼
Chef Josh Jones grew up farming, hunting and fishing on the Front Range of Colorado. He ran the kitchen at the original Oskar Blues Brewpub in his hometown of Lyons, CO before moving to Austin. In Austin, he has worked at Max’s Wine Dive, Peche and Dai Due before helping open Salt & Time Butcher Shop and Salumeria. Josh’s intense commitment to running a scratch kitchen is perfectly in sync with Salt & Time’s overall vision. Since taking the reigns of the kitchen, he has added an in house cheese and pasta program to complement the Butcher Shop’s whole carcass approach to producing steaks, roasts, sausage and salumi for our retail cases and restaurant menus.
Cheryl Lomax
Slow Food South Texas
Rebecca Ann Munoz
El Paso Downtown Artist and Farmers Market and La Semilla Food Center
Loretta Oden
Turtle Island Delegation
Region 12 (CO, UT, WY, MT) ▼
Carrie Balkcom
American Grassfed Association
Anne and Paul Cure
Cure Organic Farm
Michael Gillespie
The Living Farm Cafe, Slow Food Western Slope
Josh Hendrickson
Slow Food Denver and Colorado State University
Heather Kennedy and Cassy Matthews
Slow Food Boulder County
Matthew Kottenstette
Thistle Whistle Farm
Lee Lee
August Miller
FoodShed Productions
Marilyn Noble
Rocky Mountain Region, Slow Food USA
Bob Quinn
Quinn Farm and Ranch and Kamut International
Krista Roberts
Slow Food Denver
Emma Stopher-Griffin
The North Fork Valley
Region 13 (CA - Bay Area) ▼
Luisa Alberto
CUESA (Center for Urban Education about Sustainable Agriculture) and Sōw Juice
Mary Clark Bartlett
Epicurean Group
Elizabeth Birnbaum
Slow Food Santa Cruz
Grant Brians
Heirloom Organic Gardens
Kelly Carlisle
Acta Non Verba: Youth Urban Farm Project
Xanthie Drankus and Benjamin Henry
Slow Food San Francisco
Ann Fata
Slow Food San Benito Bounty
Amber Holden-Leak and Jessica Leak
Women's Farmer Veteran Coalition
Rebecca King
Garden Variety Cheese and Monkeyflower Ranch
Cindy Mendoza
CUESA (Center for Urban Education about Sustainable Agriculture)
Esperanza Pallana
Oakland Food Policy Council
Kirsten Roehler
Goat Shepherdess
Region 14 (CA - NorCal) ▼
Yael Bernier
Slow Food Sonoma County
Rebecca Black, Tiffany Nurrenbern
Slow Food Russian River
Greta Caruso
Good Eggs
Max Caruso
Slow Food Russian River and Spiral Foods Cooperative
Jessica Flood
Bloomfield Organics
Paula Gaska
Mendocino Organics
Julia A. Kendrick Conway
Slow Food Mendocino County and Assaggiare Mendocino BIO ▼
Julia A. Kendrick Conway is owner of Assaggiare Mendocino, a catering, consulting and food advocacy firm on the coast of Northern California. When Julia first connected with Slow Food while studying culinary in Tuscany in 2000, she felt she had found her family. She has been a Slow Food member ever since, and has been the leader of the Mendocino County Chapter since 2003. Julia is also a member of the Slow Food California Policy Task Force, on the Advisory Committee for our local food hub project, and a founding member of MendoFutures, a grass-roots community action network that connects and facilitates in order to create interdependence, share resources, eliminate duplication and work toward common goals for sustainability in Mendocino County and the surrounding regions. As the Mendocino region moves away from an extractive economy based on fisheries and forest products, local food provides the most viable solution to economic challenges.
Gowan Lester
Fortunate Farm and The Farmers Guild
Louis Madonado
Spoonbar Restaurant
Nick Papadopoulos
CropMobster Community Exchange
Paula Shatkin
Slow Food Russian River and the Gravenstein Apple Presidia
Evan Wiig
The Farmers Guild BIO ▼
Evan Wiig, a Brooklyn community gardner turned California ranch-hand, is currently the Executive Director of The Farmers Guild, a growing network of social and professional hubs for new farmers. Over the past few years, Evan has worked to support agricultural alliances that inspire young agrarians to come together to share resources, celebrate local food, and collectively ensure the success of sustainable agriculture.
Region 15 (CA - Central Valley) ▼
Amigo Bob Cantisano
Felix Gillet Institute
Pamela Giacomini
Hat Creek Grown Grassfed Beef
Annie Hehner
Leap Frog Farm and Slow Food Yolo
Richard Hirshen
Sherwood Montessori K-8 Charter School
Chia Lee
Siansian Produce
Bryce Loewen
Blossom Bluff Orchards
Vonita Murray
Women's Farmer Veteran Network and Thrive Acres
Janith Norman
Slow Food Rio Vista BIO ▼
Janith Norman is co-founder and president of Slow Food Rio Vista. Along with many volunteers, she organizes an annual Slow Food Festival which highlights and celebrates food grown locally, with 2014’s event being the best to-date. Through educational seminars and food demonstrations, Slow Food Rio Vista educates the public about current issues like organic farming, sustainability, and biodiversity, as well as provides tips on preparation of fresh foods and the associated health benefits. Janith is married, a former city council member, and a business professor at a local community college.
Brenda Ruiz
Slow Food Sacramento
Rowen White
Turtle Island Delegation, Mohawk Nation Seed Keeper and the Sierra Seed Cooperative
Sia Yang
Siansian Produce
Region 16 (CA - Southern California) ▼
Chelsea Coleman, Aundrea Dominguez, Jennifer Felmley and Sarah Shoffler
Slow Food Urban San Diego
Kelly Cox and Lucas Longacre
Iron Way Films and Original Fare on PBS Food
Drew M. Deckman
Deckman’s en el Mogor and Slow Food Baja California
Gabrielle Rose and Leah D. Di Bernardo
Slow Food Southern California Wine Country
Ereich Empey
Rice University
Ellen Freytag
Slow Food USA
Lauren Mapp (Ohnehtakowa)
Four Bridges Traveling Permaculture Institute
Sarah Newman
Region 17 (HI) ▼
Meghan Leialoha Au
The Lotus Blossom In You and Makanilua Farm
Hanale Matthew Bishop
Homestead Poi, Makanilua Farm
Luann Casey
Tin Roof Ranch
Elena Rego
Slow Food Maui
Chris and Virginia Robb
Slow Food Hawai'i
Jileen Marie Russell
Puu O Kumau Ranch
Kuuleialoha Santos
Hui O Ka Lo'i Pa'akai
Region 18 (WA, AK) ▼
Birtha Adams, Dolly H., Lucy, and Reppie Swan
Arctic Delegation: Kivalina, Alaska
John C. Adams
Skookum Point Oysters and Slow Food Greater Olympia
Ron Askew
Forest Ridge School of the Sacred Heart BIO ▼
Chef Ron's mother gave him a Betty Crocker Cookbook for his 11th birthday and together they built a vegetable garden in their front yard and began cooking dinners together for their family. Forty years and millions of meals later — from Seattle to Alaska to Everett to Saipan to Hong Kong and back to Seattle — Chef Ron is now happily back where he began: building gardens, cooking up real food from scratch, and serving his family of 500+ at the Forest Ridge School of the Sacred Heart (Bellevue, WA). Chef Ron and his team work with hundreds of students and faculty each year to maintain a culture of diversity, responsibility, integrity, fairness and wellness through food. His vision for the future of the school is to create an entirely edible school campus with educational components and wellness initiatives intersecting at all corners and bends of the landscape. Read more about Chef Ron in this article from the Forest Ridge School's magazine.
Rachel J. Floyd
Slow Food Greater Olympia
Charlotte Garrido
Kitsap County and the Puget Sound Regional Food Policy Council
Faith Gemmill and Robert J. Thompson
Resisting Environmental Destruction on Indigenous Lands (REDOIL)
Vincent Nattress
The Orchard Kitchen and Slow Food Whidbey Island
Warren Neth
Slow Food Southwest Washington BIO ▼
As a food system activist, Warren develops creative community involvement and marketing strategies to create a good, clean and fair food system. He empowers consumers to drive change with our pocketbooks, and also tackles structural issues that keep good, clean and fair food out of reach for so many. Warren's current focus is developing a food hub: a community gathering place where heritage skills are nurtured and our local food economy is strengthened. Through his work with Slow Food Southwest Washington, he developed a program that put at-risk-youth in leadership roles in local food activism, as well as launched a fruit tree project which gleans and maintains urban fruit trees. Warren is currently chair of Slow Food Southwest Washington and serves as a member of the Clark County Food System Council and Clark County Public Health - Healthy Retail Store Advisory Committee.
Rob Purser
Suquamish Indian Tribe
Region 19 (OR, ID) ▼
Mickey Clayton
Slow Food Santa Fe, The Feasting Place and Ohkay Owingeh
Lynne Fessenden
Willamette Farm and Food Coalition
Evan Gregoire
Boondockers Farm
Jane Pellicciotto and Kevin Scribner
Slow Food Portland
Emily Ritchie
Leah Rose Rodgers
Friends of Family Farmers and Rockwood Urban Farm
Lane Selman
Oregon State University and the Culinary Breeding Network
Jackie Varriano
Slow Food Eugene
Joshua Volk
Slow Hand Farm and Our Table Cooperative BIO ▼
Josh Volk grows vegetables for CSA and markets as a part of Our Table Cooperative just outside of Portland, Oregon. Under the Slow Hand Farm name, he works as an educator and consultant with small farmers who want to improve their practices and organizations that want to develop agricultural programs. He's excited to be representing the Portland region for the second time in Torino. Ever since attending Terra Madre in 2006, he has wanted to return to build on the connections and information that he gathered from growers around the world.
Linda Ziedrich
Slow Food Corvalis
Region 20 (AZ, NM) ▼
Elizabeth Anichini
La Semilla Food Center
Terrie Bad Hand
Rural Coalition and Taos County Economic Development Corporation
Aretta Begay, Roy Kady and Franco Lee
Navajo Churro Presdium and Navajo Slow Food
Molly Beverly
Slow Food Prescott BIO ▼
Chef Molly Beverly is a creative food activist and teacher in Prescott, Arizona. As Prescott College Food Service Director and Chef for nine years, she built the food service into a showcase of sustainable, educational, and tasty food. She operates a three-acre organic farm and a catering business that features delicious local, historical and ethnic foods. As Chair of Slow Food Prescott, she champions local growers, and supports sustainable food education. Since 1976, Molly has been teaching the adults and children in her cooking classes to focus on healthy, sustainable and delicious.
Jaime Chavez
Rural Coalition/National Latino Farmers and Ranchers Trade Association
Daniel Tewarionni Mapp
Four Bridges Traveling Permaculture Institute
Pati Martinson
Rural Coalition Taos Food Center
Nicole Yanes
Light is Life
Nina Yozell-Epstein
Farm to Table New Mexico

Meet the USA Exhibitors

Exhibitors bring the most delicious and rare tastes from across the USA to Turin, Italy to share with the entire Slow Food International community at Salone del Gusto, the world’s largest food and wine fair. An individual leader from a business or organization selected as an Exhibitor for Salone del Gusto also often serves as a Delegate to the concurrent Terra Madre conference.

Stewards of the Ark of Taste
These unique producers, who grow or work with Ark of Taste crops, were chosen by their local community in recognition of their work promoting and protecting biodiversity. They have been sponsored to attend Terra Madre and Salone del Gusto as part of the United States delegation so that they can share their exemplary products and tell their stories. EXHIBITORS ▼
Farmer’s Daughter Brand Pickles and Preserves
Delegate: April McGreger Betsy Lydon Award Recipient
Felix Gillet Institute
Delegate: Amigo Bob Cantisano Betsy Lydon Award Recipient
Wild Hive Community Grain Project
Delegates: Dale and Don Lewis Betsy Lydon Award Recipient
Vermont Farmstand
The Vermont Farmstand will feature iconic Vermont products, including cider, a selection of award-winning cheese and classic maple syrup. Our team of farmers, producers and experts are happy to share the bounty of the Green Mountain State, where we honor traditional food ways, promote sustainability and drive innovation in agriculture. Vermont is the destination for agritourism in the United States, and we have all the information you need to plan a visit. EXHIBITORS ▼
Slow Food Vermont
Delegate: Ann Cromley
State of Vermont Agency of Agriculture, Food, and Markets
Fine Ciders of the Northeast US
Fermented from particular apple varieties chosen from particular orchards in the Northeast United States, five highly individual ciders give delicious proof of the variety and potential of American fine cidermaking now. Each cider is a singular product of fruit, landscape, technique and personality. EXHIBITORS ▼
Eden Ice Cider
Delegates: Albert and Eleanor Leger
Midwest Farmstand
The Midwest is at the heart of U.S. agriculture. The immediate access to great local produce, livestock farms and the unique microclimate in Michigan that is perfect for many fruits and even wineries has given rise to a sustainable food movement in which restaurants, farmers, food artisans and ranchers are promoting native fruits, traditional techniques and recipes. Try the native American Persimmon, real Maple Syrup and handcrafted jams from the finest local fruits. EXHIBITORS ▼
Great Lakes Sugarbush
Delegates: Breanne Heath and Elspeth McGarvey
Pear Tree Preserves
Delegate: Susie Kirkwood
The Scrumptious Pantry
Delegate: Lee Greene
Tiny But Mighty Popcorn
Gene and Lynn Mealhow
Willow Garlic Growers
Delegate: Dan Metzger
Rural Coalition
Rural Coalition/Coalici√≥n Rural is an alliance of farmers, farmworkers, indigenous, migrant, and working people from the United States, Mexico, Canada, and beyond working together toward a new society that values unity, hope, people, and land. Grains, beans, spices and more will tell the story and share the flavors of the resilient rural communities of the USA. EXHIBITORS ▼
Delegates: Lorette Picciano, Ben Burkett, Jamie Chavez, Maria Moreira, Laura Valdes, Tirso Moreno, Lorena Andrade, Jerria Martin, Bryn Bird, Pati Martinson, Terrie Badhand, Dan Cornelius

Contact for your questions not addressed on our website.