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Top row, from left: Departing board members Alessandro d’Ansembourg and Kate Krauss and new board member Caity Moseman Wadler. Bottom row, from left: New board members Jileen Russell, Josephine Baiamonte Capraro and Tiffany Nurrenbern

Slow Food USA’s board of directors welcomes four new individuals to its ranks and says farewell to two long-standing leaders this month.

This past fall, Caity Moseman Wadler, Jileen Russell, Josephine Baiamonte Capraro and Tiffany Nurrenbern joined the board of directors; learn more about them at the end of this article. At the end of this month, Alessandro d’Ansembourg and Kate Krauss will end their terms on the board, leaving behind legacies of service and commitment to the Slow Food movement.

“Alessandro’s humanitarian and international relations expertise and exuberant spirit have been a true asset to the board of directors and the Slow Food movement for nine years,” reflected Laura Luciano, board co-chair. “It has been my pleasure to work alongside him as a co-chair, and we cannot thank him enough for his commitment and generosity that has helped shape Slow Food USA’s direction. Alessandro is Slow Food, and for that and all he is, he will forever be remembered and missed.”

Executive Director Anna Mulè praised Kate for her expertise and commitment to the organization. “Kate has been a real mentor to me over the last four years. She has deep knowledge of the Slow Food network and our mission, along with hard skills in nonprofit operations, finance and development — this is the combo of a nonprofit unicorn, and I am so thankful for her years on the board of directors!”

With these transitions come new executive leadershop on the board: Laura and Bilal Sarwari will serve as co-chairs, Tiffany will serve as secretary, and Caity will serve as treasurer. Questions, feedback and ideas for Slow Food USA’s board of directors are welcome at comms@slowfoodusa.org.


Caity Moseman Wadler

Caity Moseman Wadler is a food and nonprofit consultant. Caity was the Executive Director of Heritage Radio Network (HRN) from 2016-2023, where she oversaw 35 weekly podcasts and special programs on agriculture, beverages, dining, and culture, and an educational arm that trained 117 interns for careers in food media and audio storytelling.

Caity holds an M.A. in Food Studies from New York University and a B.A. in Molecular Biology / Biochemistry from Middlebury College. Prior to her graduate studies, Caity worked in antibody engineering for Adimab, a New Hampshire-based biotech startup. She received the Julia Child Foundation Food Writing Fellowship at Heritage Radio Network in 2015 and was recognized as one of the New York City Food Policy Center’s 40 Under 40 in 2018. She was inducted into Les Dames d’Escoffier in 2023.

Outside of work, she can be found gardening, fly-fishing, or kite-skiing across a frozen lake; always thinking about what’s for dinner.


Jileen Russell

I began my adulthood as a line cook in many Seattle Restaurants in and around The famous Pike Place Market. I now live in Hawaii and I raise cattle and sheep and maintain a large garden and I am passionate about teaching people how to be and eat “local.”


Josephine Baiamonte Capraro

Ms. Baiamonte is a dedicated leader with a multifaceted career spanning the private sector and the Federal Government. She has served in key leadership roles at U.S. Customs and Border Protection, showcasing her commitment to public service and her ability to drive change. She excels at managing large-scale change initiatives, leading teams, partnership building, strategic communications, and prioritizing people alongside mission. Ms. Baiamonte established Athena Leadership Consulting with a profound conviction that cultivating strong leadership, crafting persuasive communications, and fostering meaningful connections with key stakeholders are pivotal to strengthening social impact organizations.

Fluent in Italian and conversational in French, she holds a Bachelor’s Degree in Psychology from Brandeis University and earned a Master’s Degree in International Policy Studies and a Juris Doctorate from the University of Denver. In her personal life, she is happily married with three sons and a daughter, loves to cook (and eat) and travel.


Tiffany Nurrenbern

Tiffany Nurrenbern began her career studying the history of social movements, but has spent the last 15 years putting those lessons into practice. She works on projects that aim to redefine the power of networks in the midst of generational changes in how we cooperate, communicate, and affiliate with causes and organizations. She’s currently the Director of Programs at Zero Foodprint, James Beard Foundation Humanitarian of the Year, where she organizes food and beverage businesses, government and philanthropy to fund the transition to regenerative agriculture.

Tiffany previously worked at Roots of Change where she built and facilitated the California Food Policy Council. She served as Program Director for the Farmers Guild and consulted on campaigns with the NRDC, Friends of the Earth, and Get Gone Traveler all while learning the restaurant business working front of house at restaurants in San Francisco. She has previously served as a leader of Slow Food Russian River, President of Slow Food California, and an International Councilor for Slow Food.