Meet the Volunteer Board of Slow Food Utah
Vice Chair and Interim Chair
Hannah Martin joined the ranks of Slow Food Utah in 2019 as a board member after relocating to the SLC area from New England. Having worked in all aspects of the food industry, she quickly found family in the SFU community and took on a larger role of Vice Chair in 2021 and transitioned into the interim Board Chair in 2022. Outside of Slow Food, Hannah spends her time working in food systems with statewide farmers markets and SNAP customers through her role at the Utah Department of Health and Human Services. When she isn’t working or volunteering, she can be found exploring the West on her mountain bike or dangling from a mountain peak on a rope.
Britton Welsh is the President of Beehive Cheese, located in Uintah, Utah. His career here began at 14 when his dad and uncle started the business. Since then he has earned his MBA from WSU and he still endeavors to take the time to travel all over the globe and enjoy a multitude of cuisines.
Britton also volunteers for the American Cheese Society and is passionate about increasing the resilience and diversity of our food communities.
Natalie McHale joined the Slow Food team in 2022. After moving to Utah in 2013, NatalieI was fortunate to work concurrently as an environmental educator and farmers market manager, an intersection that instilled a passion to help build a stronger, more locally focused food system within Utah. Since then, she has continued this passion through various roles within Utah’s food sectors, gaining experience and connections in farming, cooperative grocery store outreach and community garden management.
Natalie believes our world consists of a diverse group of “foodies” – from rural farmers and ranchers to downtown dwellers, who simply appreciate the taste of a locally grown meal. Opportunities to bring these individuals together under a shared mission, is why Natalie believes the Slow Food movement is so important. As a member of the board, she looks forward to helping bridge these gaps and establish connections to strengthen our food system.
Kim Angeli joined Slow Food Utah in 2016, after hanging her hat from 10 years of farmers market management in Utah. During her market years, she managed the growth of the Downtown Farmers Market as the popularity of local food began to flourish here. She launched the Tuesday Harvest Market and the Winter Farmers Market.
Kim started Primrose Productions in 2016 to focus on consulting, marketing and event production with an emphasis on public spaces and community affairs. One of her first projects under Primrose was consulting the Liberty Wells Community Council for the launch of Liberty Park Farmers Market in her neighborhood.
Kim holds a Bachelor’s degree in Communications from the University of Utah and a Master’s degree in Professional Communications from Westminster College. When not crafting messages and planning events, you will find her enjoying live music or communing with nature in and around the beautiful state of Utah.
Adam’s experience in the food industry spans an eventful 25 years. His cooking knowledge is a composition of training at the California Culinary Academy (AOS Professional Chef’s Degree) and time spent in fine-dining restaurants in San Francisco, Italy, Dubai, and Salt Lake City where cuisines had Asian, Italian, Creole, Middle Eastern and Southwestern influences.
Substantial influence has also come from years of travel abroad to over 30 countries.
In addition to his culinary training, Adam has a B.A. in Economics from Trinity College in Hartford, CT. Raised in Boston, Adam first came to the Salt Lake City area to live in the summer of 1994 . Beyond his catering and consulting business, Chaia Cucina, Adam is also on the Board of Directors for Slow Food Utah, the local chapter of the worldwide organization Slow Food, and in which he’s been a member for more than 20 years. He is passionate about food justice issues, in particular, figuring out how to get healthy meals to kids suffering from food insecurity.
Kent Pyne is a full-time, 4th generation fruit farmer in southern Utah county. Focusing mostly on several different types of apples, he also grows cherries, peaches, nectarines, pluots, and other varieties of fruit. While most of the fruit is sold at farmer markets across the state, he also provides fruit to many restaurants, bakeries, and schools.
In addition to serving on the board of Slow Food, Kent currently serves as the President of the Utah State Horticultural Association. Holding a Bachelor’s degree in Business Management from Utah Valley University, Kent is always looking for ways to improve and grow his farming business.
When the offseason comes, you can bet that Kent is off skiing or traveling somewhere on this beautiful planet.
Emery Lortsher joined Slow Food in 2021 as a board member. Emery grew up on a small organic farm in South Salt Lake and has been a member of the local restaurant and hospitality community for 30 plus years.
Emery founded The Blended Table in 2011 (A Catering and Event Production Company) with a dedicated focus on procuring and serving local, seasonal and regional ingredients and products whenever possible.
Emery holds a Bachelor’s degree in Business from Westminster College. When not working on events, you can find her milling around her home garden, hiking with her pup or out climbing somewhere in nature.
Open Board Position
Join our team of volunteer Board Members. We are looking for passionate and dedicated board members to help forward our mission of good, clean and fair food for all!
Send inquiries to UtahUT@slowfoodusa.org