Slow Food NYC is the New York City chapter of Slow Food, a non-profit, member-supported organization founded in 1989 to counteract the culture of fast food. Slow Food stands against the disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
Simply put, we are the members of Slow Food who live in and around New York City. We, the members of Slow Food NYC, designate a steering committee to represent us, and to run the chapter's events and affairs. Slow Food NYC is entirely organized and run by volunteers, drawing talent, expertise, and ambition from our members and friends around the city.
Slow Food NYC supports the mission of Slow Food, working closely with Slow Food USA, the national association headquartered in Brooklyn.
Holley has been a member of Slow Food NYC since 2004. A digital media pro with 20+ years experience, she is passionate about local food, and applies her energy and expertise to broaden awareness of Slow Food NYC. Holley also consults to a range of food & tech-related companies through Making Food Work and serves as Vice Chair of Culinary Historians of NY. She is a graduate of Brown University, and holds a Certificate in Advanced Culinary Techniques from the French Culinary Institute. She joined the board in 2010.
Andres started volunteering for Slow Food NYC in 2013. He got his feet wet through helping at events and vetting for the Snail of Approval committee. On the board, he joins fellow members in spreading good, clean, and fair food for all. His obsession with eating and sharing meals drove him to study Hospitality Administration at Boston University and earn his Masters in Restaurant Innovation & Management from the Basque Culinary Center. He balances his business studies with philosophies from biodynamic, organic, and permaculture agriculture. He joined the board in 2017
Christina is a Bread Baker at She Wolf Bakery in Greenpoint, Brooklyn. While baking bread at a farm in Italy, she attended Terra Madre in Turin in 2016. When she moved to New York City in 2017, she became very involved with the Slow Food NYC chapter. In particular, she worked on several events, including Slow Grains, which focused on the value of grains made outside of the commodity production system, and Slow Toast, which focused on how to use surplus bread and avoid food waste. With a background in Anthropology, she is particularly interested in the intersection of food and culture, and spends some of her free time volunteering at the Museum of Food and Drink in Williamsburg. Christina joined the board in 2018.
Martina co-founded Gustiamo, Inc., a successful Bronx-based company representing Italian food artisans in America. She is in constant conversation with chefs, journalists and leading food professionals. Gustiamo's mission includes fostering better, healthier eating while promoting food producers who work with the utmost integrity. She joined the board in 2011.
Branka has been a Slow Food NYC member and volunteer since 2010. In her capacity as a volunteer, she has helped organize events for Slow U. She joined the SFNYC board in 2013. A writer, editor and sales person, Branka has more than twenty years experience as a film/video producer, most recently specializing in health and wellness issues. A passionate cook and Greenmarket enthusiast, she studied at the Natural Gourmet Institute. She has also served as a guest curator of readings for Brooklyn Reading Works.
Urban Harvest Committee Chair Dee Dee served as a volunteer for Slow Food NYC before joining the board in 2013. Passionate about the healing properties of food, she graduated from the Institute for Integrative Nutrition in 2010. Her interest in food and nutrition education equality and institutional nutrition were strengthened through this program. She chairs Slow Food NYC's Urban Harvest committee, an educational program in 16 NYC schools as well as an educational urban farm in East New York. She has been an active member of her local CSA for 5 years and enjoys the rewards of eating fresh food from partnering local farms. She is a certified BUG / Greening Volunteer at the Brooklyn Botanic Garden.
Kelly is the Vice President of Operations, Private Schools at Butter Beans Inc, a school lunch and wellness company in New York City. With a background in sustainability and environmental advocacy, she is passionate about connecting our local and global communities to the ecological landscapes that support our food systems. Kelly has served on NGO delegations to the United Nations Framework Convention on Climate Change & United Nations Commission for Social Development. Certified in permaculture design, Kelly has worked in gardens in South Africa, the Bahamas, Thailand, and Australia, and savors any opportunity to get her hands in the soil.
A Slow Food member since 2008, Maggie has been a food-focused writer and editor for various websites for the past 15 years. She graduated from culinary school in 2007 and has been active in organizing the monthly Slow Food NYC happy hours (The Slur). Maggie loves shopping at food markets, entertaining, cooking, and, most of all, eating real, delicious food. She joined the Slow Food NYC board in 2013.
Lauren is the editor of Edible Manhattan and Edible Brooklyn. She grew up on her family's farm in western North Carolina, and before moving to Brooklyn, studied agriculture policy and made cheese in the Burgundy region of France. She is also a volunteer citizen scientist with the Billion Oyster Project.
A Slow Food enthusiast since undergraduate university, Taylor has developed a passion for local food traditions and ingredients through her years of travel and graduate schooling in Europe. After receiving her MSc in Food Security and Development, she made her way back to the United States and settled in New York City, working with the Slow Food USA Policy Steering Committee and as the Youth Advocacy Campaigns Coordinator with Teens for Food Justice. A passionate cook and outdoor enthusiast, you can often find Taylor at a local farmer’s market or entertaining friends and family with copious amounts of food.
Liz is an Adjunct in NYU's Graduate Food Studies Program, teaching a Food Project Development class she co-developed, "Intersecting Fields". With an accomplished Food Policy background committed to social change through ideas and innovation, she seeks to elevate the good food movement by localizing food systems through transformative economic development projects, including acting as the Food Program Director for for the Greylock Mill revitalization project in The Berkshires. Liz is an independent food systems consultant with a range of projects underway in Upstate New York and Long Island. Liz has been a Slow Food member since the early 2000s promoting the Good, Clean and Fair principles throughout her personal and professional life.
Ed Yowell has been a member of Slow Food since 2000. Presently, on the Slow Food NYC Board, he co-chairs the Urban Harvest Committee, serves on the Development Committee, and volunteers regularly with the SLOW U committee. He also serves on the advisory committee of the New York City Greenmarket and the American Farmland Trust New York Advisory Council. He is the Chair of the Slow Food USA Food and Farm Policy Steering Committee and served as the Slow Food USA Northeast Regional Governor from 2005 to 2015.
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