Now accepting applications for volunteer board members wishing to support the food system and small farm and artisan producer community across Utah. Apply Here
Meet the Volunteer Board of Slow Food Utah
Victoria Stafford
Secretary
Victoria Stafford joined the Slow Food team in 2024. Born and raised in Logan, Utah, she grew up with home-cooked Indonesian and Javanese meals, made possible by her mom’s many hours scouring the aisles of Ocean Mart for the just the right ingredients and her loving, but firm, command of the kitchen. For Victoria, food is an important way she is able to celebrate her Chinese-Indonesian heritage and connect with her mother’s side of the family—even when they’re oceans away!
Victoria holds bachelor’s degrees in Business Administration and Society and Environment from UC Berkeley, where she first got involved with environmental and food justice advocacy work on and off campus. Now, through her work at Slow Food, she is excited to help build a more just, joyful, and life-affirming food system in her home state. Outside of Slow Food, you can find Victoria in a hot yoga class, volunteering at her local warming center and farmer’s market, or connecting with friends at her favorite hometown coffee shop, Caffe Ibis.
Amber Nichols
Treasurer
Amber Nichols joined Slow Food Utah in 2026. Born and raised in Utah, she dove into food production as a young single mother in order to be more self-sufficient on a tiny postage sized lot. What started as a practical necessity grew into a passion for cultivating productive green spaces; which she now teaches others how to do professionally.
Amber manages the growing operations for Wasatch Community Garden’s Spring Plant Sale as well as a one-acre farm and delights in featuring varieties on the Slow Food Ark of Taste to increase community access. She advocates for the importance of empowering local food starting in our own backyards (no matter how big or small).
When her hands aren’t in the dirt, you can find her enjoying wine with friends, experimenting in the kitchen, or with her nose in a novel.
Natalie McHale
Vice Chair
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
Board Member
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 Kreisel
Board Member
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.
Jennifer Williamson
Board Member