Workshops

All workshops will be held on Friday, May 17 in the Astor Crowne Hotel on the 2nd Floor Mezzanine unless noted otherwise.

12pm – 1:30pm
Room: Burgandy
2nd Fl. Mezzanine
An Early Peak at the School Garden Best Practice Manual and Technical Assistance Program
Facilitated by Andrew J. Nowak, Slow Food USA and Gigia Kolouch, Director, Seed To Table School Food Program, Slow Food Denver

There is a new direction and energy behind Slow Food school garden programs.  This workshop will provide a glimpse into the School Garden Best Practice Manual written by Slow Food volunteers.  We will also discuss the Technical Assistance and micro-grant program to help build new programs or build capacity in existing school gardens.

12pm – 1:30pm 
Room: St. Ann  
2nd Fl. Mezzanine
Slow Food Policy Issues: Food Fights that Matter 
Panelists: Charity Kenyon, Slow Food Sacramento; Jim Embry, Slow Food Louisville; Susan Pavlin, Slow Food Atlanta. Moderator: Michael Dimock, Founder, Slow Food Russian River & Chairman Emeritus, Slow Food USA.

The Slow Food movement worldwide is increasingly politicized because market mechanisms and education of the public alone cannot overcome the power of large food companies that determine the rules dictating the evolution of our food system. New policies and practices are needed at the local, state, federal and international levels. In this session, Slow Food leaders from across the nation will share the key issues on which they engage in order to create a good, clear and fair food system. Panelists include Charity Kenyon, Slow Food Sacramento, Jim Embry, Slow Food Louisville, and Susan Pavlin, Slow Food Atlanta. Moderated by Michael Dimock, Founder Slow Food Russian River & Chairman Emeritus Slow Food USA.

12pm – 1:30pm
Room: St. Louis 
2nd Fl. Mezzanine
Using Events to Engage Your Audience and Advance the Slow Food Mission
Facilitated by Sarah Kalloch, Oxfam America and Gabby Othon Lothrop, Slow Food Orlando

This workshop will be conducted in two parts. The first will cover best practices on chapter events, with particular focus on farm-to-table style affairs.  This will include basics on planning and orchestrating, finding and working with the right community partners, and connecting the events to your chapter’s work.  Case studies, photos and event planning materials will be covered.

The second part will present Oxfam America’s GROW method and GROW dinner events.  In the Fall of 2012, Slow Food USA partnered with Oxfam America on their GROW method - five easy ways to change our eating habits and increase our awareness of the global impacts of our food choices. This workshop will discuss how to incorporate the GROW method into your events, use it as an easy way to “go Slow” and will distribute tools and discussion guides to tie the everyday changes in our eating habits to a larger systemic impact.

12pm – 1:30pm
Room: Bourbon
2nd Fl. Mezzanine
Driving the Message: How to Succeed in Any Interview and Q&A
Facilitated by Jenny Best, Slow Food USA

This interactive training will cover proven techniques for rocking any Q&A setting – from interviews with media, to speaking on a panel, to networking and even job interviews. We’ll cover how to structure messaging that sticks, and how you can be in the driver’s seat in any interview…no matter where it goes.

12pm – 1:30pm
Room: Chartres 
2nd Fl. Mezzanine
Building the Slow Food Youth Network in the US (Discussion)
Facilitated by Jovan Sage, Slow Food USA

Come discuss the opportunities and challenges in engaging and growing youth leadership within Slow Food USA. How do we make Slow Food attractive to youth and increase participation of youth in Slow Food activities, events and chapters? This is also an opportunity to learn about our participation in the international Slow Food Youth Network. 

12pm – 1:30pm
Room: Astor Ballroom III
2nd Floor
Your Thoughts Wanted: What’s Next for the Snail of Approval Program (Discussion)
Facilitated by Monika Kunz, Slow Food USA and Anthony Fassio, Slow Food NYC

Join Anthony Fassio and Monika Kunz for a lively conversation about the future of the Snail of Approval program. Is this project something that should become a national initiative? If so, how would it be structured? We want to hear from as many chapter leaders as possible, so please come with ideas to share!

 

**30 Minute Break**

2pm – 3:30pm
Room: St. Louis 
2nd Fl. Mezzanine

 

Youth Leadership Development: Growing Your Slow Food On-Campus Chapter
Facilitated by Jake Holtzman, Erin Swenson-Klatt, Idalia Bamert, Slow Food Oberlin

Members of Slow Food Oberlin College will share our experiences and best practices as an on-campus chapter, covering topics such as chapter structure, sustainable leadership and planning, leadership transition, and building strong support networks. We would also like to share our hopes, goals, and vision for the role of on-campus chapters, and for the ways we might collectively expand and develop the larger network of youth in the Slow Food movement. 

2pm – 3:30pm
Room: Chartres
2nd Fl. Mezzanine
Building Your Chapter’s Leadership Team
Facilitated by Krista Roberts, Slow Food Denver

What does it take to build a strong leadership team for your chapter? We will focus on recruiting leaders and sharing responsibility, connecting your chapter's best practices and challenges.  There will be time for everyone to share, brainstorm and troubleshoot.

2pm – 3:30pm
Room: Bourbon
2nd Fl. Mezzanine
Slow Food International Initiatives
Facilitated by Serena Milano, Slow Food International, Foundation for Biodiversity

Learn more about our international initiatives and projects on biodiversity: Ark of Taste, Presidia, Earth Markets and the Thousand Gardens in Africa program. Slow Food runs these projects around the world in support of Terra Madre communities in order to protect the environment, defend biodiversity, promote sustainable agriculture, and support small-scale food production. Additional campaigns include the defense of raw milk, sustainable fisheries and GMOs. Come learn about these programs and help spread the word. 

2pm – 3:30pm
Room: Burgandy
2nd Fl. Mezzanine
Slow Fish: New Campaign is Off the Hook
Facilitated by Brett Tolley, Community Organizer, Northwest Atlantic Marine Alliance; Slow Fish Campaign

Slow Fish is a new and exciting campaign that is bridging the gap between land and sea when it comes to good, clean, and fair seafood. Learn how to bring Slow Fish back to your community and support local fishers, coastal communities, and the health of our ocean.

2pm – 3:30pm 
Room: St. Ann 
2nd Fl. Mezzanine
Snail of Approval: Building a Holistic Food Procurement Program 
Presented by Anthony Fassio, Slow Food NYC 

Learn how to set-up a Snail of Approval program to support community establishments that are buying ingredients in a good, clean, and fair manner. See how SFNYC has grown the Snail of Approval program to include the entire supply chain through a holistic approach.

2pm – 3:30pm
Room: Astor Balllroom III
2nd Floor
Slow Food Membership: Growing, Improving & Building a Better Model (Discussion)
Facilitated by Kate Krauss, Slow Food USA

Membership is the lifeblood of our organization...and a frequent source of frustration. Come learn about and share feedback on our plans to address concerns and provide new ideas for increasing the vitality of our membership-based organization. Topics will include the revised value proposition for membership, the next generation of revenue sharing, the status of work to improve membership lists, and current ideas for how the national office and the chapters can make our drive for a larger membership base more effective.

 

**30 Minute Break**

4pm – 5:15pm
Room: Chartres
2nd Fl. Mezzanine
Building and Maintaining A Successful Chapter
Facilitated by Julie Shaffer, Founder, Slow Food Atlanta and Judith Winfrey, Southeast Regional Governor

What are the mechanics that go into building and maintaining a successful chapter? Learn the stories and best practices from founding to volunteer management, meeting facilitation and budgeting.

4pm – 5:15pm
Room: Burgandy
2nd Fl. Mezzanine
Putting the Fun in Fundraising
Facilitated by Monika Kunz, Slow Food USA

We all know that good fundraising strategies are necessary for successful Slow Food chapters. Join Slow Food USA's Director of Development, Monika Kunz, for a workshop with tried and true tips and tricks on how to raise money for your chapter. Please also come with ideas on what the national office can do to be more helpful to you and your chapter moving forward. 

4pm – 5:15pm
Room: St. Louis 
2nd Fl. Mezzanine
Slow Food Connect: Authentic Partnerships and Outreach Best Practices
Facilitated by Kelly Carlisle, ANV Farm and Matthew Raiford, Slow Food Savannah

While Slow Food International is doing well and making lasting connections, the complexity of food systems here in the U.S. may make it more difficult to be culturally relevant. Come explore the definitions of "Good, Clean and Fair" in regards to diverse communities and what your chapter can do to make solid connections and relationships.  Learn outreach best practices. Discuss how to reach those living in food deserts and urban areas, how to connect people in those areas to Slow Food, and how reach those who traditionally do not connect with Slow Food.   

4pm – 5:15pm
Room: Bourbon
2nd Fl. Mezzanine
The Reconstructed Ark of Taste
Facilitated by Megan Larmer, Slow Food USA, Gerry Warren, Regional Governor, Serena Milano, Slow Food International and Janette Wesley, Regional Governor

At this workshop you will hear how the Ark of Taste (Slow Food’s collection of rare and endangered foods) is being reinvigorated at the international, national and regional levels.  Find out what work lies ahead, and how you can become involved in protecting the unique foods in your region.

4pm – 5:15pm 
Room: St. Ann 
2nd Fl. Mezzanine
Edible Education: Teaching Slow Food Values in a Fast World
Presented by Alice Waters, Slow Food Vice President; Founder, Chez Panisse; Founder, Edible Schoolyard

Alice Waters will speak about her vision for a public education curriculum that incorporates school lunch. The session will include ample time for Q&A.

4pm – 5:15pm
Room: Astor Ballroom III
2nd Floor

 

Policy: Slow Food in an Age of Sequester (Discussion)
Facilitated by Kate Krauss, Slow Food USA

What does national policy look like when decision-makers in DC are unable to produce a Farm Bill? Has all the power moved to the local and regional level? Do we matter as a policy organization? If so, what does that look like?