National Office Staff
Anna Mulé joined Slow Food USA in 2016 after working in digital marketing and multimedia production. With a background in ethnomusicology and journalism, she loves the intersection of food and culture and the rich diversity of the Slow Food community. 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. Now, she lives in Brooklyn, NY with her husband and young son, a lover of trains and construction vehicles. They spend their free time riding trains, biking and exploring NYC.
Executive Director of Slow Food Nations
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.
Giselle Kennedy Lord
Marketing + Outreach
Prior to joining Slow Food USA in November 2018, Giselle worked for many years as a freelance video producer and digital media maven specializing in food culture and agriculture. She has worked with numerous farmers, producers, restaurants, and organizations in the Pacific Northwest. Giselle holds a bachelor’s degree in Media Studies from the University of San Francisco and a master’s degree in Gastronomy from Boston University, where she focused her research on diaspora foodways and the culinary crossroads between the Middle East and Latin America. She was named James Beard National Scholar Northwest in 2017. Giselle is a native Californian living in Oregon and constantly dreaming of mana’eesh bil za'atar in Beirut.
Network + Operations
Ian joined Slow Food USA in May 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. Prior to joining Slow Food, 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 urban gardens 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.
Partners + Sponsors
Sheri has spent over 15 years managing nonprofit organizations focused on the arts, culture, and food. Originally from New York, she fell in love with food and farms while exploring the Hudson Valley and the five boroughs of New York City. Currently, she lives in Boulder, Colorado, where she has worked with Boulder's largest food pantry and has served as Board Chair of a nonprofit focused on food security. Her education includes a bachelor's in Media and Communications from SUNY Purchase and the Graduate Program in Arts Administration at Columbia University. She is committed to food justice and equity in all forms, for all people.
Isabella graduated from the University of Richmond in May 2018 with a B.A. in Political Science. Her personal interest in health and nutrition grew into a passion for alleviating food insecurity and unequal access to healthy foods, which she explored through classes, projects, and internships throughout her four years in colleg. At her previous internship with Fair Food Network in Ann Arbor, Michigan, Isabella worked with the Double Up Food Bucks Program for people on SNAP. This experience showed Isabella how an organization can use government policy as a foundation, and build upon its resources by tailoring their work to a specific community context. Outside of SFUSA, Isabella is volunteering with Edible Schoolyard and assisting cooking classes for students at P.S. 216. Isabella is now back home in New York City where she enjoys taking dance classes and spending time with her friends and family.
Slow Food Nations Event Prodiction
Emma is a rising senior studying Environmental Studies and Anthropology at Connecticut College. This summer, she joins the Slow Food Nations team to assist with event production. Emma became interested in Slow Food after taking the class “Sustainable Food Systems” which placed food at the crossroads of environmental stewardship, social equity, and sustainability, in all senses of the word. In particular, this year’s theme of ‘Where Innovation Meets Tradition’ struck a particular chord; collaboration and communication feel more important now than ever to achieve just and fair access to good food. Inspired daily by her father, a chef from the UK, Emma is delighted to be part of the Slow Food team!
Phillip is a Junior at Metropolitan State University majoring in Hospitality Management (with an emphasis in Restaurant Operations) and minoring in Event Management. Originally from Chicago, his first steps into the industry came at the age of 15, as proprietor of his own business where he baked and decorated cakes and other desserts for clients. Phillip's passion for cooking and the restaurant experience eventually led him to Chicago's fine dining scene.
Since moving to Denver three years ago, he has continued to work in the industry, beginning at a gourmet food store where he quickly rose from cook/counterman to overseeing operations and logistics for their e-commerce business. Presently, he works the grill at EDGE Restaurant in the Four Seasons Hotel
In his free time, he enjoys connecting with other industry professionals and honing his cooking skills, which he showcases via Instagram (@rinopopup) alongside his boyfriend, who creates craft cocktails
Carly has been heavily active in the Slow Food movement since 2015, interning and then directing a program called Family Dinner Night at Slow Food-UW. She worked with the top chefs around Madison, WI, supported local farmers, and created a three-course dinner every Monday. Throughout her time at the University of Wisconsin-Madison, Carly worked full time at Kaufman Sustainable Food Lab, and focused her academic research on mapping food access in urban settings. She has a professional background in elementary garden education, large-scale culinary event planning, and urban planning. For the past year, Carly has been traveling around Europe and Asia, working at a food rescue restaurant, gardening, and helping out with small business web-design (at eating everything new she could get her hands on!) Now in Denver, she is so happy to be back with a Slow Food community.
Partners + Sponsors
After receiving a bachelor's degree in communications from Loyola University Maryland, Lauren went on to study Italian cooking at the International Culinary Center in New York City. The Italian Studies program included a few weeks of school in Italy as well as a stage at Il Falconiere, a Michelin-starred restaurant in Tuscany. While in Italy, Lauren was introduced to Slow Food and the idea that what we eat should be good, clean, and fair. These principles helped guide her career path in foodservice, restaurant consulting, and sales. She is excited to be a part of Slow Food Nations in her hometown this summer!
Slow Food Nations PR + Marketing
Maisie is a 2019 graduate of the University of Denver with majors in Strategic Communication, Political Science and Italian. She sought out her Slow Food Nations PR and Marketing internship with the hopes of combining all three of these interests. Slow Food first came on her radar in her second year Italian class, where she gave a presentation to her class about "Buono, Pulito e Giusto", or in other words, Slow Food's motto, "Good, Clean and Fair". In 2017 she studied abroad in Torino, Italy, home to Slow Food's biannual Terra Madre festival. Unfortunately Maisie's time abroad was in the off-year of the festival, but she hopes to go one day. As a former writer for the student food blog, "Spoon University", Maisie has enjoyed combining food and communications, and continues to do so for the Slow Food Nations festival. In her time at DU Maisie was the Secretary of Communication for the University of Denver's Undergraduate Student Government, the Vice President of Programming for her chapter of Delta Gamma Women's Fraternity and she won the "Excellence in Italian" Award at DU's 2019 Crimson and Gold Awards Ceremony. She feels most fulfilled when she is able to help propel positive change in the communities she's a part of. In her free time she enjoys trying new foods, playing her ukulele and speaking Italian.
Network + Development
Since graduating from the University of Michigan in 2016 with B.S. degrees in Kinesiology and Environmental Science, Alyssa has realized that many of her interests intersect in the realm of food justice. In the past, she worked for EcoWorks and spent time in her home state of Michigan engaging students in the Detroit public schools in conversations of food justice, accessibility, and healthy eating. Now living in Brooklyn, you can find Alyssa working on songwriting, exploring all of the delicious food Brooklyn has to offer, and saying hello to all the dogs she passes on the street! Alyssa joined the Slow Food USA team in the hopes of continuing to engage people in conversation about and over a good meal!
Sponsors + Partners
Zach is a recent graduate of the University of Denver with degrees in both International Business and Italian. Throughout his studies in Italian Zach learned about the Slow Food movement in Italy and eventually was able to see it first hand in Piedmont. Zach has a deep appreciation for food and food culture, he was drawn to Slow Food because he also believes in good, clean, and fair food for all.
Emilie is currently a summer intern at Slow Food USA, doing communications and editorial work. As a rising junior at New York University, she studies Psychology as a Solution for Climate Change at the Gallatin School of Individualized Study. Growing up in the Garden State, New Jersey, she has developed a love for food and is always keen on traveling and experiencing the way other cultures develop their cuisines and traditions. She believes that working with communities is an important first step in studying sustainability.