Member Spotlight: Gabriella St. George
Gabriella is a food and farm business coach at Business Impact NW and also operates her own business, Omnivore Meats, a packaged food business that partners with farmers in the Pacific Northwest to create nutritious and sustainable food products. In her free time, Gabriella loves to cook, garden, ferment new things, visit farms, find new grocery markets, and most importantly....eat!
• Name: Gabriella St. George
• Seattle Neighborhood: Ballard
• Hometown: Brooklyn, New York
• Member of Slow Food Since: 2016
SFS: What are your favorite spices?
GSG: Garlic!
SFS: How did you first learn about Slow Food?
GSG: I first heard of Slow Food during my studies at The Culinary Institute of America in Hyde Park, NY. From that point I really was eager to learn more and become more involved with the movement, so I pursued an internship at Slow Food International and The University of Gastronomic Studies in Bra, Italia. It was there that I gained my first hand exposure to the influence of the organization on an international scale.
SFS: What do you do to embody Slow Food in your daily life (career, home, hobbies, etc)?
GSG: Within my career I educate others on the importance of "Good, Clean, and Fair" food, just as what Slow Food stands for. In my day-to-day life outside of my career, I strive to support food systems that are advocating for a better, more healthful, ethical, and sustainable food system. I strive to support companies and purchase products not based on if they're local, but if they're doing things that better the food system in its entirety.
SFS: What is your favorite dish or food that has profound meaning for you and why?
GSG: My absolute favorite dish that I could (and do) easily eat at least once a week would be homemade pasta with Bolognese sauce. Being first generation in the states, (my family is from Italy) Bolognese is something that I was raised eating very often growing up. To me, it represents my heritage and defines the simplicity of good food that can bring people together. I mean, who doesn't love some good pasta and bolo?
SFS: What is the last great book or film about food that you read/saw and would recommend to Slow Food members?
GSG: The most recent book that I read was The Botany of Desire by Michael Pollan. I don't want to spoil what it is about, but I would definitely recommend it to Slow Food members!