Slow Food Shoreline invites you to taste, celebrate, and champion the foods and food traditions of Connecticut, and to help transform our food and farming system across the state. We share a passion for safeguarding our local food sources and skills, and we for advocate the use of the local and seasonal abundance produced by Connecticut’s farms, forests and waters. We are a member-supported organization run by an all-volunteer Board and network of committed and generous volunteers who help with, among other things, events, grant-writing, and operations.
Slow Food Shoreline is a chapter of Slow Food USA, a 501(c)(3) nonprofit organization, and a committed part of the growing international Slow Food movement.
Our Local Mission:
Slow Food Shoreline’s mission is to support all activities that promote the sustained health and well-being of our neighbors and our environment. To that end, we actively promote nutritional information and “scratch cooking” that uses natural, healthy, local and/or sustainable foods. We believe that by teaching core cooking skills and fostering a passion for local foodstuffs and beverages, people are able to learn and rediscover the life-long pleasures of communal and sustainable food traditions.
With regular events such as cooking demonstrations, classes, tastings, and other opportunities for combining learning about foods with the enjoyment of them, Slow Food Shoreline aims to increase community confidence, knowledge, and motivation to build and maintain healthy and delicious food habits.
2013 Board of Directors
Amanda Tripp- Chapter Leader & Chair
Amanda is passionate about food policies, cooking, and fixing our food system. Her interest in Slow Food stemmed from growing up in a small California farming town where she learned, first hand, the importance and power of good food. Currently, she is pursuing her PhD in Health Policy and Economics at Yale University. Amanda studies obesity policies within the Federal Nutrition Assistance Programs that affect our diets and local agriculture.
Renee Cook- Vice Chair
Renee has attended culinary school with a focus in artisan breads and pastries. She has traveled extensively learning about food traditions throughout the United States and overseas. Her passions include preserving food traditions and sharing her culinary expertise with others. Renee grew up on a farm in Michigan, the youngest of 15 siblings, where she learned scratch cooking, canning, and the art of what is now commonly called “snout to tail” and “stem to root ” eating. She enjoys gardening, seed saving, her chickens, and collecting antique cookbooks.
Michael Cook- Treasurer
Michael is an intrepid food explorer, utilizing his personal and business travel to seek out interesting, creative, and authentic foods. He was duly inspired by his first trip to Italy and his first visit to the Atlanta suburbs, to see the extremes of what can happen when corporate chains dominate a food system, and what can happen when a community makes better choices. Since then he has been committed to the support of local and independent food businesses, and an evangelist for their support in the community, before food traditions are lost forever. Michael attended culinary school, and has utilized his skills in cooking for homeless shelters in Michigan and Connecticut. During the day he leads Online and Mobile Marketing for a division of GE.
Margaret Read- Membership and Communications Leader
Margaret is passionate about food. She was born and raised in Louisiana where her parents instilled in her various food traditions of appreciating cajun cuisine and supporting local farmers. Additionally, her and her sisters grew up tending to an incredibly large garden that produced much of the fruits and vegetables they consumed. Currently, Margaret works for the Rudd Center for Food Policy and Obesity at Yale University where she is committed to changing our food environment. She believes we can change reverse the obesity trend through food policies that will change the way we are exposed to food, purchase food, and consume food.
Carly Yearsley- Volunteer Leader
Carly was born in South Korea but raised in Connecticut. So don’t let her looks deceive you because she was adopted by a family with Irish and German ancestry and would much rather eat Guinness pie than kimchi. Carly also studied at the French Culinary Institute in Soho with a focus in the pastry arts and in restaurant management. Shes enjoys cooking, gardening, volunteering in her spare time and strongly believes that food is a right.
Mig Halpine- Partnership Leader
Mig best enjoys food when it is locally sourced and shared as a long home-cooked meal with family and friends. The son of a diplomat, Mig grew up in South America and Africa where he learned the critical value and fundamental right of access to clean and healthy food to offer communities basic sustenance. He is an avid gardener with his family in Bethany where each year they host an all-Connecticut-sourced Thanksgiving dinner. Mig’s family and their sustainable home and lifestyle were profiled in the NY Times and the New Haven Register in 2008. In his day job, Mig directs marketing and business development for Pickard Chilton, an architectural design studio in New Haven.