If you are interested in joining the Slow Food Santa Cruz Board or in working with us on a project or event, please email us at email@example.com.
If you are are a local business or organization interested in partnering with Slow Food Santa Cruz on a project or event, fill out our Partnership Form, Slow Food SC Partnership Form or our Event Promotion Form, Slow Food SC Partners Event Promotion and email it to firstname.lastname@example.org. We look forward to hearing from you!
2016 Slow Food Santa Cruz Board
Julia has worked in ecological landscape and event design in around the Monterey Bay for the past 15 years. Her company, Bell and Flourish Design, has evolved to create beautiful spaces that celebrate nature, health and community. She is currently the Creative Director of Succulent Gardens in Castroville, CA, combining horticulture, design and art.
Education from UCSC (BA Art, BA Biology), Cabrillo and West Valley College (Landscape Architecture, Horticulture, Engineering Technology, Graphic Design, Fine Art) provides a diverse backdrop for ongoing ‘freelance’ studies in Permaculture and land management. Engagement in community organizations and events provides a rewarding network for sharing her interest in the arts, ecology, botany, and food!
Edible gardens and home-orchard management are specialties within her practice that stem from a passion for cooking with organic, local harvest. Stepping out from the kitchen to gather herbs, veggies and fruit, or pick a home-grown boquet are luxuries she loves to create. Slow Flowers represent an extension of the Slow Food principals of celebrating local, ecologically responsible product. Organic event design and floral arrangement has become an additional opportunity for Julia to combine her artistic eye and ecological mindset. She looks forward to engaging and educating the community in attainable, healthy, Slow Food!
Elizabeth (Liz) Birnbaum
Liz has contributed locally, nationally, and globally to the good food movement. She was a United States delegate to Terra Madre, the international conference of Slow Food, in 2014.
Liz’s interest in food began in 2007 when she began cultivating land as a guerilla gardener. That quickly grew into a deeper interest, and she subsequently worked to establish and manage a small, diversified farm at her alma mater. From 2012-2014, Liz coordinated the content and logistics for the oldest and largest ecological agriculture event in the West: the annual EcoFarm Conference. She then transitioned to focusing on events and community outreach in the farm-to-table sector, first with local restaurant group The Glass Jar, and now with Outstanding in the Field and the Organic Farming Research Foundation.
Joining Slow Food Santa Cruz (SFSC) in 2016, native New Jerseyan Kelly is a public health professional who moved out to Santa Cruz to work in the field of Organic Certification. At Montclair State University she studied Nutrition and Food Science, and most recently received her Master’s in Public Health Nutrition from Tulane University. Although new to Santa Cruz, she’s already fallen in love with the city and eager to contribute to the efforts of SFSC. Passionate about creating sustainable food systems, she’s worked on organic farms through the WWOOF program, in various community gardens, taught nutrition education and gardening classes, and worked on development plans for community gardens and farmers markets. With SFSC Kelly hopes to educate the community on eating locally and foster sustainable and accessible food systems. Through ongoing projects of SFSC, she will contribute a unique public health and nutrition perspective to expand and promote healthy communities.
Elizabeth (Liz) Hodges
Liz Hodges moved to the Santa Cruz area in 2006 and began helping her aunt with seasonal lavender and olive oil production at Valencia Creek Farms while doing latte art at Grind’s Coffee in Capitola, pouring wine at Hallcrest and completing her BA in Global Studies. She researched the far-reaching effects of our food systems throughout her academic career and learned about the traditional and sustainable farming methods of West Africa while she studied in Ghana for two semesters. Upon returning, she volunteered at the Salinas Chinatown Community Garden and the Pacific Grove Farmers Market.
While Liz was studying International Environmental Policy as a graduate student in Monterey, she realized that all of her focus was on sustainable and organic agriculture as the intersection of ecology, equality, health and happiness. This, coupled with her passion for growing her own food, led her to study horticulture at Cabrillo. During her time at Cabrillo, she worked as an intern, managing a crop of 10,000 organic veggie starts.
Currently, she does freelance food writing and has a sustainable living blog at verdantcalifornia.com. She enjoys gardening, foraging, raising chickens, cooking, and connecting the thriving sustainable food community of Santa Cruz with Slow Food members and all lovers of good, clean, and fair food.
Sonia de la Rosa
Sonia appreciates the work that Slow Food is doing to build awareness, business collaborations, and community surrounding the issues of healthy, attainable food for all. She has been a Board Member of Slow Food SC since January 2014. She learned about the Slow Food movement via her interest in Slow Money, which aims to “bring money back down to earth” by infusing our economy with harmony, honesty, and health in place of further harm. She works as a freelance bookkeeper, providing financial services to small-businesses in SC County. Prior work experience includes non-profit program management, event planning, and sales/marketing roles for small-to-mid-size manufacturing firms. She holds a BA in Business Management Economics from the University of California, Santa Cruz. Sonia has lived in the community since 2007 and is a nature lover, outdoor sport enthusiast, and healthy food fanatic.
Upon completing her Master’s Degree, Stephanie took a position with AmeriCorps’ Resource Assistance for Rural Environments (RARE) Program at Port Orford Ocean Resource Team (POORT). During this time, her career motivations turned towards using education to preserve (access to) natural resources and using entrepreneurial approaches to create fair wages for producers. Within in this role, Stephanie became passionate about conservation, sustainable agriculture and seafood and immersed herself in understanding various hurdles within our supply chain and how to overcome them. Using her finance expertise, applied and academic education and strategic planning skills, she developed, financed and staffed a community-supported fishery (CSF) – the first CSF in Oregon. A rising model among producers derived from the agriculture sector also known as a community supported agriculture (CSA) where consumers pay prior to the food being harvested, processed or distributed. Currently, Stephanie works as a freelance consultant for various community-based social justice, conservation and (sea)food system initiatives. She recently moved to Santa Cruz, CA to enhance her quality of life, expand a place-based consulting business and participate in a community with like-minded individuals. In her spare time she enjoys hiking, surfing, cooking and practicing yoga.
Megan is passionate about environmental policy and food security. She studied environmental science at Humboldt State University, with an emphasis on ethics and policy. Since graduating she’s worked and volunteered for a diverse range of non-profits, including coordinating the nutrition education for a rural food bank, traveling on produce trucks to deliver local veggies and cooking lessons to communities in need.
Currently, she works at Patagonia, both as a Retail Associate and Environmental Grants Coordinator. She recently finished working on a cookbook with a local author, researching, developing, and testing recipes for her book.
In her spare time she likes to be in the kitchen. Baking and preserving are her current culinary interests, and she enjoys seeing what she can do with locally gleaned produce. She also enjoys photographing food and developing recipes to share with her friends.
Anna Zivian has been a Slow Food member for over twenty years, since a friend in Italy introduced her to it when she was visiting the Veneto. She recently moved back to Santa Cruz, where she had earned her Ph.D. in Environmental Studies at UCSC (something of a change from her BA in Russian and Soviet Studies many years prior). She is currently Associate Director of Knowledge Management at Ocean Conservancy, bringing together expertise, information, wisdom, and knowledge to try to solve complex ocean issues. Previously, she served as Senior Manager for Ocean Conservancy’s ocean use planning program. At Ocean Conservancy, she has also addressed transgenic aquaculture policy and aquaculture labeling. In addition to her work on ocean issues, Anna’s past research looks at the intersection of environmental policy, science, and society, and, in particular, issues of democracy and public participation in science. She has published articles on the role of subnational government in regulating genetically modified organisms (GMOs) in Europe and the United States. Anna comes by her interest in subnational government organically, having been an elected official in Colorado for ten years. She is passionate about food and food policy, and is excited to be part of the Slow Food Santa Cruz board.
Slow Food Santa Cruz
P.O. Box 7225
Santa Cruz, CA 95061