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Slow Food Leaders: Taylor Pate

“Our regional, local food system is based on this movement. I think that’s pretty incredible. The ethos of the organization exists beyond the organization itself… Slow Food chapters are the body of what Slow Food USA is doing. People have a keen interest now in understanding their food, especially because of climate change. Food goes well beyond just diet.”

Slow Food Leaders: Brian Yazzie

“This is the time and place for the Indigenous food movement. The Western perspective may see us as a trend or a fad, but we’ve always been here; we’ve just been overlooked. Not only did our ancestors survive colonization, but so did our ingredients.”

Slow Food Leaders: Arden Lewis

The immigrant and refugee women who cook at Comal are participants in that experience, not simply hourly workers in a cafe. They are cultural ambassadors to the surrounding community, sharing recipes, techniques, and stories. They cook food that humanizes and equalizes.