Meet the SFS 2018-2019 Board Candidates
The Slow Food Seattle nominating committee has appointed David George Gordon and Madeline Finch to join the 2019 Board of Directors. Both David and Madeline have special skills and experience that will greatly benefit Slow Food, and we are very excited to welcome them to the board.
Earlier this year, an open seat became available and, as stated in the Chapter bylaws, the board appointed Kim Abrams-Marshall to fill in. Since February, she has served as the board’s Executive Director working on projects such as the first Slow Food Washington Regional Conference, designing the new website, updating the chapter’s branding and rebuilding organizational tools and strategies.
Members attending the Annual Meeting on Sunday, November 4, 2018 will have the opportunity to meet and approve the new board members.
Kim Abrams-Marshall
Kim Abrams-Marshall started her career as a photographer and graphic designer, and later found her true passion in the culinary arts. She graduated with top honors from the Pacific Institute of Culinary Arts in Vancouver BC. She worked as chef at Macrina Bakery and Cafe and chef / food photographer at Chateau Ste. Michelle Wine Estates.
As chef/owner of Curious Pie, Kim promotes sustainable living through method-based cooking instruction, heirloom garden starters and hand-crafted food products. She joined Slow Food Seattle in 2003 and now serves as executive director for the Seattle chapter advocating culinary traditions, food literacy and food justice.
David George Gordon
David George Gordon, also known as the Bug Chef, is an award-winning author of 20+ books and published works. As a naturalist and writer, he’s studied and written about several Slow Food Ark of Taste products including the Olympia Oyster, Marbled Chinook Salmon and Geoduck Clam. As a strong believer in the Slow Food mission and “better living through good food,” David tries to embed that message into nearly everything he writes.
As a science writer and PIO for Washington Sea Grant, he was intimately involved with regional fisheries and traditions, such as geoduck farming and reef netting for salmon, that are major elements in our state’s food heritage.
David served on the board of Wild Olympic Salmon and the Jefferson County Marine Resources Committee, whose mission is to protect and restore the marine environment by raising awareness about its human inhabitants, their cultural traditions and the natural resources upon which they depend.
Chef Gordon and his wife Karen Luke Fildes, illustrator, live in Seattle. They enjoy leading week-long programs, weekend retreats and one-day workshops on writing and science illustration.
Madeline Finch
Madeline Finch is a graduate of Western Washington University where she wrote a degree concentrating in Ecogastronomy, Food Policy, and Sustainable Agriculture. She is passionate about food, farms, and yoga. Her love for Slow Food was born when she was a freshman in college after taking a course in Ecogastronomy. Madeline went on to study the art and science of food in Guanajuato, Mexico, Dornach, Switzerland, and in Florence, Italy where she learned about food that is truly good, clean, and fair. She led a discussion course in Ecogastronomy during her last two years as an undergraduate and gave lectures on GMO’s as well.
Madeline has a background in nonprofit work with organizations such as Non-GMO Project and Common Threads Farm, both located in Bellingham, Washington. She has worked in school gardens, classrooms, on farms and at farmers markets. She currently works in the food styling and photography world, ignited after self-publishing a cookbook called "Edible Ed” and doing photo contracting work for nonprofits. She specializes in marketing and outreach. She also teaches yoga at local studios and loves to help people slow down and enjoy the moment whether it is through food or movement.