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.
SFNYC 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.
Jennifer Goggin has been an entrepreneur and advisor in the food-tech space since 2011. She got her start in the food industry as the Director of Operations for Basis Farm to Chef, an NYC-based distribution company specializing in locally grown products. She has spent time as a WWOOF volunteer in Italy, learning the basics of growing and preparing produce as well as the community needs and models of small-scale local food systems. Jennifer joined the board in 2013.
Shawn co-founded Placeful, a non-profit community real estate development company with a mission to foster community space through socially responsible partnerships in finance, agriculture, education and the arts; and New York Hops & Grains with a mission to bring craft beverage farming back to the Empire state. Previously, he served as an Executive Committee member of the North East Foodshed Alliance and Food + Enterprise.
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.
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.
Rodney has been a Slow Food NYC member and supporter since our beginnings. He has served on the Board, has been a key Urban Harvest program supporter and very active Volunteer, and an ever-reliable supporter of SFNYC fund raising events. Rodney is a Vietnam era Veteran. He served both in the US Air Force and US Naval reserve. Rodney was born and raised in the Bronx, and has lived in Flushing (Queens) for the past 39 years. He has been a true foodie since he was 9. Rodney enjoys jazz, touring food markets, and loves to cook and travel.
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.
Tatiana is a food systems change and food justice professional with a decade of community engagement and program management experience. Most recently, she managed City Harvest's Healthy Neighborhoods Initiative, a place-based program working towards more equitable, fresh and affordable food access in low-income NYC communities. Tatiana holds a Masters of Nonprofit Management from The New School for Public Engagement. Prior to joining the Slow Food NYC Board in 2013, she served on the Leadership Committee of Food System Network NYC. Tatiana proudly calls Sunnyside, Queens home - but is constantly looking for ways to satisfy her insatiable hunger for good food from the region and around the world.
Dee Dee served as an enthusiastic volunteer for Slow Food NYC before joining the board in 2013. Among other responsibilities at Slow Food NYC, she works on Urban Harvest, an educational program in NYC schools as well as a summer urban farm. She has been an active member of her local CSA for years and enjoys the rewards of cooking and eating local, seasonal food. Her professional background has been wildly diverse from marketing professional, event programming, non-profit arts, and live music venue manager to entrepreneurial designer and beyond.
Kate Ferranti is currently Deputy Chief of Staff at Local 32BJ SEIU, the largest property service workers union in the country. Until recently Kate was the Business Operations Manager at The Cleaver Co./The Green Table, a farm-to-table catering company and restaurant. She is also an MBA candidate at NYU Stern School of Business. Kate has taken food systems/policy courses at The New School and through the University of Gastronomic Sciences and spent several months in Italy, living and working on organic farms. Kate is a member of the Park Slope Food Coop and loves to spend time at the farmers market, in the kitchen and around the table. She has volunteered with Slow Food for several years and joined the board in 2012.
Kelly is the Director of Food Education 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.
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.
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.