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.
Writer and Recipe Developer
Andrea worked as a copywriter/associate creative director in advertising for over 10 years before transitioning to a career in food. She received her professional plant-based chef certification from Rouxbe Cooking School and a recipe development certification from Natural Gourmet Institute. Her food writing has been featured in The Strong Buzz with Andrea Strong; FineCooking.com; Edible Queens; KidsFoodReboot.com, and in The Oxford Encyclopedia on Food and Beverages in America (2nd edition). In February 2016, she launched a live cooking show on PeriscopeTV and Facebook Live (@dabblingchef), and is working with Slow Food USA to develop a school garden cookbook for the Ark of Taste in the Garden program. A mom of 2, she is passionate about leveraging her advertising experience and recipe skills to rebrand fruits and vegetables for children of all ages.
Katherine is an undergraduate student at Hunter College, graduating in May 2017. She is currently working towards a Bachelor’s degree in Creative Writing with a minor in Food Studies and is passionate about food writing, food media, and gardening. She has worked in a student newspaper as a food writer for three years and has a food blog in which she updates her readers on recipes, food adventures, and food stories. If she is not at Slow Food, Katherine is typically home reading M.F.K Fisher food essays or working on her novel.
Network and Outreach Support Intern
Michelle is a first-year graduate student in Food Studies at New York University, who is passionate about all things food with an interest in the US meat system specifically. Her interest in Slow Food was sparked by an internship she did on a pig farm, whose values were closely aligned with that of Slow Meat. When she's not in class or at Slow Food, she's probably working at the Park Slope Food Coop or hanging out at a dog shelter somewhere in Brooklyn.
Luis is currently a graduate student at the Icahn School of Medicine at Mount Sinai here in New York focusing on Epidemiology and Environmental Health. His interests lie in population health research and the development of evidence-based health policy. He also holds a Bachelors in Biological Sciences from Virginia Tech. Originally from Los Angeles, CA but moved to and grew up in Virginia. He recently returned to New York after spending the summer in Buenos Aires, Argentina working on policy and fieldwork for an international NGO focused on Drug Policy. In addition to his work with us at Slow Food USA, he is working on a evaluation and analysis of a school food garden program here in Brooklyn to look at how effective the program is at influencing participating students' attitudes towards eating healthy foods, academic and social changes among others.
Dominique is originally from Long Island, New York where she regularly watched her Italian relatives make pasta from scratch on the dining room table. She ventured west for college and graduated with a Bachelor of Arts in Communication from Santa Clara University (SCU) in 2014. While at SCU, she was Director of the advocacy, activism and volunteerism organization and ensured its nineteen programs ran smoothly. One of the nineteen programs focused on environmental social justice, which is how Dominique first heard about Slow Food and its mission. She served the Jesuit Volunteer Corps as a Transformative Education Counselor at My Friend's Place, where she worked with homeless youth to heal trauma through the arts, mentorship, and a filling meal. Most recently she was a Multisystemic Therapist working with families and vulnerable children. Dominique is excited to transition to a behind scenes role at a non-profit organization in a development and operations capacity; and is happy to join Slow Food in its efforts to bring folks together to enjoy good, clean and fair food for all.