Anthony is a food professional with experience throughout the food supply chain. Growing up on a farm he understands what it means to be a producer of wholesome food. As a manager for Pepsi and Frito-Lay Anthony gained a breadth of knowledge - processing, warehouse, distribution, quality, and procurement. Finally, graduating from Le Cordon Bleu Paris - with relevant restaurant experience - he gained professional culinary depth. Understanding how chefs and consumers transform ingredients is a critical component to the food supply chain. Anthony has served as an executive in operations, procurement, finance, human resources, and strategic planning, emphasized by MBA and undergraduate degrees in operations and strategy. He has also served as a board member for a national commodity trade association, Future Farmers of America, and school districts. He 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.
Cristina is a writer and a cook. She holds an MFA in Fiction Writing from The New School University and culinary degrees from Le Cordon Bleu, in Paris, and The Institute of Culinary Education, in New York. She works as a personal chef where she has the opportunity to share her enthusiasm for seasonal, well-sourced foods with her clients. Cristina also writes for print and online publications, as well as for her own website, TheRoamingKitchen.net, home to original recipes and culinary yarns. In her spare time, she makes custom ice creams using only the best ingredients and local dairy. She joined the board in 2013.
Daniel has been pursuing a career as the Sales Director of New York City Accounts for Fossil Farms since 2009, which has enabled him to create markets for sustainably raised meat and wild game while connecting producers and consumers to an articulated vision of regionally based sourcing and the ethics associated with value chain modeling. Daniel has been pursuing his interests in the production and consumption of food through multiple professional and academic channels including an internship with the New Amsterdam Market in 2011 and earning a MA in Food Studies from NYU in 2012. Daniel joined the Slow Food NYC board in 2013.
Dee Dee served as an enthusiastic volunteer for Slow Food NYC before joining the board in 2013. Passionate about the healing properties of food, she attended the Institute for Integrative Nutrition, becoming certified in holistic health coaching. Her interest in food policy, hunger issues, and nutrition therapy were strengthened through this program. 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.
Ed Yowell has been a member of Slow Food since 2000. He is the Slow Food USA Northeast (New York, New Jersey, and Connecticut) Regional Governor. On the Slow Food NYC Board, he co-chairs the SLOW U and Urban Harvest Committees. He also serves on the advisory committee of the New York City Greenmarket and the American Farmland Trust New York Advisory Council. He is a co-chair of the Food Systems Network NYC and a member of the New York City Food Forum.
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.
Jacqui Kauffman is a marketing professional with years of experience in the natural foods, fitness and wellness industries. Inspired by her active interest in great food, holistic nutrition and sustainable local food systems, Jacqui joined Slow Food NYC in 2012. Volunteering for the Snail of Approval committee, Jacqui publishes the committee's industry newsletter, Snail Mail and is actively involved in the production of the 2013 Farmer Forums and Slow Summit NYC, a series of events developed to connect NYC chefs and local producers. Jacqui joined the board in 2013.
Jennifer is a co-founder and CEO of FarmersWeb, an online marketplace that connects local farms and wholesale buyers. Jennifer got her start in the food industry as the Director of Operations for Basis Farm to Chef, a New York City-based distribution company specializing in locally grown products. At Basis, Jennifer managed the day-to-day operations of the business and focused on farm procurement. She has spent time as a WWOOF volunteer on family farms 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 and enjoys working to further all aspects of the Slow Food mission.
Jessica co-founded Fleisher's Grass-fed & Organic Meats with her husband Joshua in 2004. The Slow Food movement served as inspiration for their
business which has been at the forefront of reinventing the sustainable butchershop model. Her role as co-owner of Fleisher's allowed her to combine some of her greatest interests — cooking, writing and teaching — with her professional background in marketing and PR. A strong advocate for the sustainable movement she has led numerous workshops and given lectures at such notable institutions as the Culinary Institute of America, Marist College and the Glynwood Center. But her true passion is teaching kids about where their food comes from. Jessica joined Slow Food NYC in 2014.
Kate Ferranti works for The Cleaver Co./The Green Table, a farm-to-table catering company and restaurant focused on regional, seasonal cuisine. 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. Previous to her career in the food movement, she spent a decade working in communications and public relations for labor unions. 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.
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.
Maria has been a member of Slow Food since 2008 and joined the board in 2013. Her interest in joining Slow Food stemmed from a love of cooking for others and an increasing awareness of the consequences of a globalized food system. Maria was honored to be selected as a delegate to Terra Madre in 2012 and appreciated the exposure to the international Slow Food movement and Terra Madre network. She is the Development Associate at Just Food.
Martina is the co-founder of 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.
Michael Crupain, MD, MPH is a physician board certified in Preventive Medicine. Michael grew up in the New York area and attained his undergraduate degree at Duke University. Following college, he attended New York Medical College and completed two years of a Neurosurgical residency before joining a biomedical entrepreneurial venture. None of this, however, allowed him to focus as much time as he wanted on one of his other passions: food. Michael is passionate about the Slow Food Mission and served on the Board of Slow Food NYC from 2009 to 2010 before moving to Baltimore to complete a residency in Preventive Medicine at the Johns Hopkins Bloomberg School of Public Health. After completing his training, Michael took a job at Consumer Reports, where he is currently the Director of Food Safety testing at the Consumer Reports Food Safety and Sustainability Center. In addition Michael teaches undergraduate and graduate courses at Johns Hopkins University and cooks just about everyday. Michael re-joined the Slow Food NYC board in 2014.
Ramona is passionate about making a meaningful difference in the American food landscape, particularly with respect to reaching out to children in underserved communities. She has been involved with Slow Food NYC since 2009 and joined the board in 2010. She has been actively involved in organizing and promoting the chapter's events and programs and she continues to search for new opportunities to address the pervasive problems of food equity in our society. Since 2013, Ramona has served as Vice Chair of the SFNYC board.
After finishing culinary school and spending some time working in New York City restaurants, Sunil left the food industry and switched careers to become a web developer. He remained active in the food and wine world, however, and soon became involved with Slow Food NYC. His interest in where our food comes from and the quality of food available quickly drew him into the chapter's activities and has inspired his contributions since then. Sunil joined the NYC board in 2008 and has been involved in the development of much of the chapter's online communications and outreach since then. From 2009 till 2011 he served as the chapter's treasurer. He also oversees the monthly happy hour, The Slur, and assists in other community engagement activities whenever possible.
Sydney found her passion for good, clean, fair food through her work as Sales Director at Farm to Chef, a purveyor specializing in locally grown produce, meat and dairy. There Sydney worked closely with chefs to develop new channels for local growers to sell their product. Following her time at Farm to Chef, Sydney joined Sea to Table, a seafood purveyor that works with sustainably-managed family fisheries. It was at Sea to Table that Sydney first became involved with Slow Food NYC. Working closely with the local chapter, she helped to create the vetting standard for seafood partners and ultimately joined the Snail of Approval committee. Sydney's work with that committee include participating in the development and execution of the Farmer Forum series as well as the first Producer Summit. Sydney joined the Slow Food NYC board in 2014.