National Office Staff
Richard McCarthy embodies the phrase “think globally; act locally.” He joined Slow Food USA as Executive Director in January 2013, having previously served as Executive Director of Market Umbrella, an internationally recognized non-profit mentor organization for farmers markets, community building and sustainable economic development. After Hurricane Katrina, Richard played a key role in restarting the local agricultural economy in the New Orleans area, aiming to help provide returning residents with a sense of normalcy and resilience through the revival of farmers markets.
From 2005-2007, Richard served as a founding President for the Farmers Market Coalition, the national voice for farmers markets, which contributed to the development of the US Department of Agriculture Farmers Market Promotion Program, yielding $32 million over seven years to farmers market innovation and professionalism.
Richard was named a “Hero of the New South” in 2012 by Southern Living Magazine and a “Public Health Champion” in 2004 by the Tulane University School of Public Health. He earned his master’s degree at the London School of Economics and his bachelor’s degree at Richmond, The American University of London. When he’s not dreaming up new projects, he enjoys playing squash, gardening and cooking vegetarian meals with his family at home.
Billy Buxton joined Slow Food USA in September 2016. He has been working in nonprofit development since starting his career at Day One New York.
Billy grew up in the Bay Area where he was always exploring the cultural diversity of the area though food. He is an avid cook with a collection of some 300 cookbooks and also plays rugby. Billy studied philosophy at Cal Poly - SLO and aspires to be a philosopher of food.
Manager of Community Engagement
Lauren, a native of Western Massachusetts, joined the SFUSA team in August 2014. She is a 2013 graduate of Hamilton College in Clinton, NY where she majored in Environmental Studies and co-founded her college’s chapter of Slow Food. Lauren also served as a U.S. delegate to the International Slow Food Conference and International Congress Terra Madre in 2012 and represented the Northeast Region for a second time at the 2014 world gathering. In addition to SF, she also spearheaded Hamilton’s Real Food Challenge initiative, the nationwide campaign/network of student activists working to shift 1 billion dollars in university food purchasing from industrial to “real.” As a 2013-2014 Thomas J. Watson Fellow, Lauren pursued her independent research project “A Sustainable Future for Food and Farming: Modern Technology and Traditional Wisdom” in Tanzania, India, Bhutan, Bolivia, the Netherlands, and Iceland. A yoga, Couchsurfing and new recipe enthusiast, Lauren is thrilled to be living in Denver, Colorado where she is taking advantage of all the Mile High City and Rocky Mountains have to offer: community gardening, rock climbing, hiking Fourteeners, road cycling, and skiing.
Ian joined Slow Food USA in June 2016. Through his experiences studying food culture and globalization in Southern Mexico and Mountain Top Removal in his home state of Kentucky, Ian has developed a varied and passionate view on environmental justice and human well-being. Most recently, Ian was the Sustainability Project Coordinator for Jefferson Community & Technical College, based in Louisville, KY, where he focused his efforts on integrating sustainability in the college’s curricula and establishing an urban garden to increase access to healthy food choices for the surrounding community. Ian has a bachelor’s degree from Berea College in the field of Social Justice with a concentration in Sustainability and Environmental Studies.
Director of Communications and Campaigns
Anna Mulé joined Slow Food USA in May 2016. She specializes in shaping culturally complex stories into pieces that are publicly accessible. Previously, she worked at Wagner College as director of digital marketing and adjunct professor, at Brooklyn Arts Council as folk arts associate, at StoryCorps as outreach coordinator, and co-directs a digital media consulting company, Media Folk. Anna grew up in rural upstate New York, where her family raised turkeys and made their own sausage, and has lived in Vietnam, Uganda, and Papua New Guinea. She received her master's degree in journalism and folklore/ethnomusicology from Indiana University.
School Garden Specialist
Andrew Nowak was the Project Director for Slow Food Denver’s “Seed to Table” (STT) school food program from 2001-2012, growing the program from four school gardens to more than 60 school sites. Andrew helped to develop a “Youth Farmers’ Market” (YFM) program that appeared in 32 school sites last year and received funding from the CO Department of Agriculture to implement the this model in food deserts in Denver. In addition, Andrew developed the food safety protocols and procedures for the “Garden to Cafeteria” program that allows students to grow produce for the school lunch program and is a model for similar programs around the country. For the past five years, Andrew has been the community partner for Denver Public School’s School Food Learning Lab (School Food FOCUS), helping the District source local foods for the cafeteria, to train the school kitchen staff how to scratch cook and to implement salad bars throughout the district’s cafeterias. In 2010, the governor appointed Andrew to the “Colorado Farm-to-School Task Force” and, in 2011 he became Executive Director of Real Food Colorado to promote the development of “Farm-to-School” programs throughout the state. On the National level, Andrew is a “Hall of Fame Chef” with Share Our Strength’s “Cooking Matters” program and was one of six chefs invited to the White House in 2010 to help develop the “Chefs Move to Schools Program.” He earned his doctorate in psychology at the University of Iowa and has been a culinary professional for over 30 years.
Slow Food Nations Event Director
A former management consultant, professionally trained cook, and mother of two sons, Krista brings over 15 years of leadership experience and a passion for good food to Slow Food. She has been actively involved with Slow Food since 2007 after moving back to Denver from the UK and following her passion for food to Cook Street’s professional culinary program and the kitchen at Duo Restaurant. Prior to embarking upon a food-focused career, Krista spent 10 years as a corporate business consultant with Accenture, followed by two years as director of executive development programs at Durham University in England. She is proud to have been a founding member of the City of Denver’s Sustainable Food Policy Council and to serve on the Colorado Heritage and Agritourism Committee, helping to advocate and influence policy for sustainable food and farming in Colorado. Also the director of Slow Food Denver, Krista works with a strong leadership team, passionate volunteers, and like-minded community partners to create positive, lasting change in our food system. She believes in the joy of celebrating farmers, food producers, food traditions, and the future of food.
Richard is a native of central Iowa, where he came up working on community farms and gardens. He was raised on an acreage near Ames, and grew up around farm animals and surrounded by commodity corn fields. In 2016 he graduated from Reed College in Portland, Oregon, where he studied linguistics, writing a dialectological study of African American English in Portland as his senior thesis. Now based in Brooklyn Richard cooks and writes about food at Slow Food's blog and richardadcock.com. Richard also does freelance writing and reporting, focusing on food system issues and cultures of food and cooking. He's especially interested in the sociology of food, cooperative food businesses, and community kitchens.
Slow Food Nations Support (Denver)
Julia is originally from Santa Fe, New Mexico and moved to Colorado to attend the University of Denver. She graduated Cum Laude in June 2016 with a degree in Business Administration with a focus in Real Estate and a minor in Sustainability. After working in apartment development for the summer post graduation, Julia decided to shift her focus towards a career in food sustainability. Her interest in food was first sparked after volunteering for the Santa Fe Farmer's Market after high school. Her passion for local and sustainable food has only grown, which has led her to an internship with Slow Food.
Julia Franchi Scarselli
Julia is an undergraduate student at Smith College, graduating in May 2018. She is currently working towards a Bachelor’s degree in Environmental Science & Policy and Architecture, and is passionate about the evolving food industry and urban farming. When not working for Slow Food or eating with friends, Julia is designing her olive oil start-up set to launch in February 2017.
Program Support (Denver)
Adam is a senior at the University of Denver, majoring in journalism, with a minor in anthropology. Originally from the suburbs of Washington D.C., he grew up in a family that placed strong emphasis on dining together, and sustainability. He hopes to use his degree to advocate for social justice, and tackle some of the problems facing his community. Whether avoiding avalanches in the Colorado backcountry, or advocating for a sustainable lifestyle, he is sure to be pursuing one of his passions.
Becca recently graduated from the University of Wisconsin-Madison with a degree in Dietetics and emphasis in Food Policy. She poured her heart into Slow Food-UW throughout her time in Madison and is thrilled to continue her involvement with Slow Food here in Brooklyn. Becca's current interests lay in nutritional policy and school meals, as well as legislation surrounding fair agricultural labor. When not in the SFUSA office, you can find Becca reading anything within reach, hanging out near a dog park, or experimenting with pickling techniques.
Program Support (Denver)
Stephanie is an impassioned food marketer, and has almost 10 years of restaurant marketing experience. She currently heads up the marketing department for HuHot Mongolian Grill, a create-your-own stir-fry concept. But her real passion is for growing, cooking and serving good, clean food for her family and friends. She's been a member of the Slow Food Denver chapter since 2009, a garden leader for Denver Urban Gardens since 2012, and organizes food swaps for home cooks in Denver for Mile High Swappers. Stephanie is a graduate of the University of Kansas where she earned a Bachelors of Arts in Journalism.
Ian Z McFaul
Slow Food Nations International Delegate Support
A native of Phoenix, Arizona, Ian grew up both under the shadows of saguaros and summers on an apple orchard in Door County, Wisconsin. After high school, Ian moved to the Bay Area to work for Apple. While at Columbia University in New York, reading Michael Pollan’s The Omnivore’s Dilemma opened his eyes to the need for both savoring and sustainability in our modern foodsystem. Returning to San Francisco just before the Obamas entered the White House, Ian joined their spirit of volunteering at Alice Waters’ Edible Schoolyard in Berkeley. While working for Virgin America in 2008, Ian went to Arizona, Alaska, Delaware, and Illinois to source local food and drinks from the candidates’ states for an Election Night 2008 party. Now a devoted locavore, Ian plans his travel seeking out and enjoying the best of what’s locally produced, especially things unique to the region and boarded on the Ark of Taste. After working in communications and customer experience in San Francisco, London, Melbourne, and Manila, Ian volunteers with the Center for Urban Education About Sustainable Agriculture and Sonoma County Farm Trails, and has decided to refocus towards a career in sustainable, local food and improving access to it for everyone.
Kamila is a 4th year, undergraduate student attending Parsons School for Design majoring in Communication Design and minoring in Photography. Her interests within those fields include sustainability, environmentalism, and most recently, food studies. Working in the food service industry for almost 5 years has encouraged her to advocate for more sustainable practices of enjoying a meal in restaurants/cafes through design. Aside from working with Slow Food or finishing her thesis, she enjoys visiting new art exhibitions, hiking, or trying out plant-based recipes.