Gwen is the current Chair of the Board for Slow Food Utah and has been a member of Slow Food Utah since 2007. She is passionate about slow food and is an avid cook, gardener, reader, and farmer’s market groupie. Gwen grew up on an organic farm and has always believed that good, clean, fair food should be accessible to everyone.
Kim Angeli grew up in the city, mostly disconnected from the source of the food she ate. However, time spent at the apron strings of her Italian grandmother, she developed a love of the simple, fresh flavors and Sunday suppers. Moving to Utah sparked a passion for travel–into the wilderness, down the rivers, over the mountains and across continents. Travel to Central and South America with open-air markets bursting with produce harvested directly from the food shed and focusing on freshness proved there is a better way of eating. Those experiences mixed with a love of gardening turned into a career. From 2006-2015, she served as the Director of the Downtown Farmers Market, bringing local food to popularity in Salt Lake City.
For nearly a decade, Natalie has been in the public sector gaining experience in the diverse aspects of nonprofit administration. Over the years, Natalie’s personal and professional interests have let her to become more passionate about understanding how our personal and communal connections to food affect how we live as individuals, our communities and our environment. During her free time Natalie can be found digging in her garden, trying new recipes, or playing outside in the mountains.
Aaron moved to Utah in 2012 for a year-long AmeriCorps stint as a Youth Educator for Wasatch Community Gardens. Afterward he began working with the International Rescue Committee’s “New Roots” program; a micro-producer farming operation focused on helping refugees access land for growing food for their families and for sale. Aaron joined the SFU board in 2014. He’s a pretty cool dude.
Doreen Bianchi Kulikowski
Doreen Bianchi Kulikowski has a passion for cooking and eating fresh, local food. She became involved in Slow Food Utah when she taught her daughter’s young Girl Scout troop the importance of healthy eating and supporting local farmers. “It was amazing how much these young girls took hold of these lessons and worked to change their own families support of local producers and encourage their peers to the same,” Kulikowski said. Now that her daughter is in college (and proudly volunteering on a student farm), she wants to dedicate more time to helping Slow Food build a stronger and more sustainable local food movement and educate the community about the importance of knowing where their food comes from.
I am a retired early-childhood educator with over 30 years of experience. One of the subjects I loved to teach was about food and the choices they could make to make become strong people. Because of this, I want to help Slow Food in Schools become a large presence in many schools.
I enjoy conversations with farmers and producers, cooking, eating, drinking, skiing at Alta Ski Resort, bicycle rides, gardening, listening to jazz and being with family and friends. For the last 12 years I have served as Executive Chef, General Manager of Watson Shelter at Alta, 4 years on Slow Food Utah board and 2 years on SLC Food Policy Task Force.
I joined Slow Food Utah first through the Slow Food Book Group. While I am not a skilled gardener – I do not have the same green thumb my father has from growing up on a farm – I love to cook and go to Salt Lake’s many local restaurants first became interested in slow food during graduate school while studying mono-cultures and their long term effects nationally and internationally.
Chef Stuart Stein (Certified Executive Chef and Certified Culinary Educator) is a graduate of the University of Illinois Business School and the culinary arts program at Chicago’s Kendall College. He has worked as a cook, chef, restaurateur and culinary instructor in France and the all over the US. Currently, he is an assistant professor / chef instructor at the Culinary Arts Institute at Utah Valley University. Chef Stein is the author of the book, The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests, and Oceans (New Society Publishers), and has written in countless culinary and aviation publications.
Tatiana was born in Fergana, Uzbekistan and was fortunate enough to immigrate to the United States with her family in the early 90’s. She has affectionately called Salt Lake City home for 24 years. Tatiana has worked with a broad range of non-profit, community focused organizations in Salt Lake City. Her love of community is rooted in connection – bringing people together, educating and exciting them about the positive impact they can effect on their surroundings. She has worked with Taste of the Wasatch, Utah Health and Human Rights, Slow Food, and NOW-ID.