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Food, Healing and Community: A Recipe for Slow Food USA’s Future

Well, I think that my start into the culinary industry is unique in that this is a second degree and second career for me. I started my life in accounting and quickly found out that I did not like to listen to the air conditioning and I did not like to move one pile of papers from one side of the desk to the other. But that gave me a really great a launching pad to excel very quickly.