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National Office Staff

Anna Mulé

Interim Executive Director

Anna Mulé portraitAnna 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.

Krista Roberts

Executive Director of Slow Food Nations

Krista RobertsA 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.

Ian McHugh

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.

Sheri Signer

Partners + Sponsors

Interns

Alyson Beveridge

Communications

Isabella Brafman

Policy

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.

Liz Mistick

Communications

Valeria Pinto

Communications

Valeria is a current senior studying Integrated Digital Media at NYU and minoring in Media, Culture and Communications. She has focused her studies in combining her passions for media and food into one. She lived in Paris, where she discovered her passion for pastry and hopes to go to pastry school sometime after graduation. She is currently at Slow Food USA as a digital media intern with the hopes to put all her skills into something she truly cares about. Outside of Slow Food USA, she is a docent at the Museum of Food and Drink in Brooklyn and hopes to continue combining her passion for media and food. She is currently working on a cookbook for designers, in which she will feature Slow Food ingredients and ethical ways of consumption in order to promote conscious eating and cooking. In her free time, she makes many batches of cookies in search for the perfect chocolate chip cookie, among other treats.

Sheryl Rivas

Network Outreach + Development

After receiving her bachelor’s degree from Wesleyan University in 2015, Sheryl came to realize that much of her work orbited around issues related to food, and it was clear that her passion for food was not just an undercurrent, but a driving force in her professional and personal ambitions. In the past, she’s managed kitchens, taught cooking and gardening classes to children, and cooked in a number of restaurants. She joined Slow Food this Winter in response to her continued desire to resist our current fast-paced, industrialized food system at any capacity and she is excited to help organize within the Network and Outreach team to make the Slow Food movement accessible to all. She hopes to pursue a Master’s degree in Food Studies in the Fall, where she can better explore the intersection of class, identity, politics, and food through the lens of globalization. In her free time, she can be found talking to the plants in her garden or cooking vegan versions of her favorite Dominican recipes.

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