Board Spotlight: Emily White
Emily served on the Slow Food Seattle board for six years, the last four as co-chair. During her tenure, she led the chapter with grace, diplomacy, and insight. Her vision inspired the board to reach beyond the norm and continually strive toward becoming the organization we want and need in our community. She pushed for thoughtful, inclusive programming and initiatives setting the chapter on a positive trajectory for the future.
She is currently the acquisitions editor at Mountaineers Books where she has excelled for over fourteen years in book publishing, writing, and nonprofit programs. With some of her favorite writers, Emily helped create Adventure Journal’s print quarterly, where she remains a senior editor.
Emily’s joyful laugh matches her generous heart, and without fail, she finds the positive side of every experience and the potential in everyone. Her contributions to Slow Food Seattle have been invaluable and her influence will continue to guide the chapter’s mission. She will be greatly missed at the helm.
A few more things to know about Emily:
She grew up working on a small dairy farm in Ohio with three generations of family, a few of the world’s smartest border collies, and several thousand bees, butterflies, and red-winged blackbirds.
Her most treasured recipe is her Grandma Settlemire's wild raspberry pie.
As the former senior publicist for Mountaineers Books, she produced author events from Everglades National Park to Town Hall Seattle to the Museum of the North in Fairbanks, Alaska, and coordinated media campaigns with World Wildlife Fund, The Nature Conservancy, Alaska Wilderness League, and National Geographic, among others.
She is passionate about Mountaineers Books titles because they are steeped in a sense of place and the art of paying attention, from wild alpine peaks to urban riverbanks.
Never one to turn down an opportunity to learn, she’s also tried her hand at bartending in France's Basque Country, sea kayak guiding and backcountry camp cooking in Southeast Alaska, and commercial salmon fishing in the Arctic.
Emily's interest in Slow Food includes helping others celebrate food traditions old and new, and exploring the stories of what we eat and where it comes from.