Board Updates from Slow Food Utah
Slow Food Utah is one of 80 chapters across the United States. We are a 100% volunteer run Board of Directors working towards a mission of good, clean and fair food for all. It may appear as if our chapter has been relatively quiet in the past 6 months, but the team has been busy developing a sustainable infrastructure to carry the chapter through the next decade. We are gearing up for an active year, and hope you will reconnect with Slow Food in your personal and interconnected lives.
LEADERSHIP CHANGES:
Slow Food Utah welcomes a new Board Chair, Britton Welsh, with a bounty of gratitude to Hannah Martin for carrying the torch for the last two years. Additionally, we welcome 4 new board members to the chapter. Looking to the year ahead, expect a return of some favorite programs including farm mobs, Films on Food at Farms as well as some new offerings. We continue to build our Snail of Approval Program as we target a hefty fundraising goal to support the micro-grant fund. The seeds are laid, and we hope you will join us to bring our goals to fruition.
Britton Welsh, our newly minted Board Chair and resident cheese guy, has served on the Slow Food Board for several years. Britton is the President of Beehive Cheese, located in Uintah, Utah. Britton also volunteers for the American Cheese Society and is passionate about increasing the resilience and diversity of our food communities. His business background will be instrumental as we tighten up our structure and policies with an eye on long term sustainability.
We asked Britton a couple questions about Slow Food:
1) What initially drew you to Slow Food and Slow Food Utah?
Slow Food Utah has always promoted the types of foods that we valued eating as a family growing up. I remember our first Slow Food potluck that we went to in 2005 in the backyard of a member’s house. The quality of food and experiences that Slow Food Utah creates enrich our food community!
2) What can one expect from Slow Food Utah this year?
Our Board goals are to produce fun and educational events across Utah. I see Slow Food’s role in the community as a connector of the passionate food producers, farmers, and eaters.
3) What does success look like for Slow Food Utah this year?
As chair, my measurement of success will be seen in volunteer participation at our events and committees as well as a increase in partnerships with food advocacy organizations and local producers and farmers.
Good Luck, Britton! We are behind you 100%
Check out our Board Bio Page to meet the new board members (and the oldies too). We are excited to have representation in Cache Valley, Spanish Fork and throughout the Wasatch Front.