Emily Stone

Emily was previously a member of Slow Food in Melbourne, Australia. During the past ten years, she has also lived in Guatemala, China, and Portugal (as well as the US), always writing about the origins and destinations of the agricultural and processed foods surrounding us. She pays particular attention to cacao, a crop produced almost exclusively in the developing world and processed, traded, and consumed overwhelmingly in the developed world. She teaches creative writing at universities at home and abroad and her blog is Chocolate in Context (www.chocolateincontext.com). Emily joined the Slow Food NYC board in 2013.
Contact: emily@SlowFoodNYC.org