National Office Staff

Richard McCarthy

Executive Director

Richard McCarthyRichard 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.

Lauren Howe

Program Director, Slow Gardens

Lauren HoweLauren, 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.

Megan Larmer

Director of Strategy & Community Engagement

Megan LarmerMegan joined Slow Food USA in 2013 as Manager of Biodiversity Programs, before moving into her current position. Previously, she managed the Logan Square Farmers Market, one of the largest and most respected markets in the Midwest. Megan holds an MA in Food Anthropology from the School of Oriental and African Studies, University of London. She continues her research in association with the SOAS Food Studies Center and the Food and Heritage Research Network. She is a founding board member of the Chicago Rarities Orchard Project and an experienced theater artist, having obtained her BA in Theater from UCLA. During a decade spent as a restaurant professional, she roasted coffee on the side of a volcano, baked pies, poured wine older than her parents, planted radishes on rooftops, and much more. It was somewhere between the blueberry patch and the circus field at Bread and Puppet Theatre’s farm in Vermont that she realized her passion for beautiful and simple food, storytelling, and community building would guide her life’s work.

Ian McHugh

Administrative Assistant

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.

Anna Mulé

Director of Communications and Campaigns

Anna Mulé portraitAnna 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 M.A. in journalism and folklore/ethnomusicology from Indiana University.

Andrew Nowak

Program Director, Slow Gardens

Andrew NowakAndrew 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 Ph.D. in Psychology at the University of Iowa and has been a culinary professional for over 30 years.


Andrea Branchini

School Garden Intern

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;; Edible Queens;, 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.

Carina Immer

Terra Madre Intern

Carina Immer InternCarina Immer is an undergraduate student at the University of Connecticut, graduating in May 2017. She has gotten the pleasure to be selected as a Culinary Trust intern, and assist Slow Food USA with strategic development for the 2016 Terra Madre Salone del Gusto. Carina is currently working towards a Bachelor's of Science in Agricultural & Resource Economics, and obtaining a minor in Latin American Studies. She is specifically passionate about agricultural production pertaining to human rights and labor laws in Central and South America. She has been an avid environmentalist for her entire life, working with various conservation groups, greenhouses, and sustainable farms. Coming from a family of 'foodies' and travelers, she is constantly surrounded by new recipes, international dishes, and learning about different ways to be a smart consumer. You can find Carina practicing Vinyasa yoga, at an outdoor concert, or on a plane en route to her next destination in Latin America.

Courtney Ritter

School Garden Intern

Originally from Atlanta, GA, Courtney is a recent graduate from Georgia College & State University with a Bachelors of Science in Community Health. Courtney was initially introduced to Slow Food on a study abroad trip in Italy and was immediately inspired by its values. She is passionate about healthy eating and food sustainability, and will be working on many exciting projects with Slow Food Denver and Slow Food USA this summer. Some of her projects will include working with the new Slow Food Farmers Market at The Source, coordinating school garden corporate cleanup days, and teaching taste education as well as cooking classes at schools around the Denver area. She is working to update the database of the current Slow Food Chapters in the U.S. and has been working on various projects regarding the Slow Food USA and Chipotle partnership.

Victoria Sadosky

Communications Intern

Victoria InternVictoria joined Slow Food USA in June 2016. She recently graduated from Cornell University, where she majored in American Studies, with a focus on researching immigrant foodways. A New York City native, Victoria gained a newfound respect for fresh produce and farmer culture, along with the importance of preserving local food traditions, during her time at Cornell. She also ran Cornell’s food magazine, Crème de Cornell, where she strived to educate Cornellians on the deeper connections between food and oral history. Victoria had the opportunity to explore this topic even further through her senior thesis, “Negotiating the Immigrant Culinary Identity: A Comparative Analysis of Filipino and Vietnamese Restaurateurs in New York City”. She previously interned in the food import industry at Atalanta Corporation, and looks forward to delving into the PR and Communications arena.

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