Slow Food San Diego Board Members
Scott A. Murray, an organic farmer for 32 years, was a delegate to the 2004 and 2006 Terra Madre conferences in Turin, Italy. As agriculture program director and teacher at San Pasqual Academy for Foster Teens, he created the school’s Organic and Sustainable farm project with funding from Slow Food San Diego’s 2005 and 2006 annual Orfila fundraising events and other sources. Scott consults on the conversion of chemically managed farms to Organic and Sustainable agricultural practices. He participates in the MESA international sustainable agriculture training program, with farmers from Peru , Thailand , Bolivia , Ecuador , Kenya and France working on the Academy farm. Scott serves on the board of the South Coast Resource Conservation & Development Council, the California Association of Resource Conservation and Development and is board President of the Mission Resource Conservation District which protects and conserves the natural resources of North San Diego County.
Diane Barnard joined our board on November 29, 2010. She grew up in Alberta, Canada with a passion for food, especially organics. Having been a member of her local food co-op in the early 1970’s and shopping almost weekly at farmers’ markets since 1985, she has been an ardent supporter of local farmers and sustainable farming methods. Her yard is landscaped with “edibles” including rosemary hedges, laurel trees, and lavender bushes. When not gardening or cooking, she works as an accountant. Her belief is that “life is too short to eat bad food!”
Susan Thoen is one of the original board members of Slow Food San Diego. A Southern Californian native, she is currently Director of Sales for Collective Home. Slow Food values were deeply rooted in her childhood as she helped her father grow organic vegetables or watched him hone his grilling skills. Several years ago she even became a certified National Barbeque judge. Her position as Events chair is a vehicle for her to work within the community to spread the message about re-connecting with our family’s heritage of food, sharing great recipes and styles of cooking and those traditions to young and old back to the garden, one by one.
Dr. Gary Spoto has been a member of Slow Food since June 2000. With roots in rural northern California, he has called San Diego home since 1981 and practiced medicine here since 1992. The ideals of Slow Food resonated immediately with him having grown up in a farming community with a large garden and a family of great home cooks. Elected to the board of Slow Food San Diego in November, 2008, he envisions helping to improve the health and wellbeing of our community by promoting the principles of Slow Food.
BOARD MEMBER EMERITUS
Greg Koch is Co-Founder and CEO of Stone Brewing Co. in Escondido, California. Since Greg started the company with his partner Steve Wagner in 1996, Stone has become one of the fastest growing and highest rated breweries in the world. Brewing nearly 115,000 barrels in 2010, Stone is the 15th largest craft brewery in the United States, a position it achieved without ever advertising, discounting, giving away freebies or harming puppies. Greg passionately believes that environmental and social sustainability goes hand-in-hand with brewing mind-blowing beer, and he frequently is called on to speak on topics ranging from craft beer to business to food to marketing, bringing a bold, entertaining, and often humorous approach along with his philosophy. He joined our board in November, 2008.
Jeff Jackson is the executive Chef at the Lodge at Torrey Pines where he also oversees menu concept and development. He was a chef delegate to the 2006 Terra Madre. A graduate of the Culinary Institute of America in Hyde Park , New York , he was classically trained under the legendary chef, Jean LaFont. Chef Jackson won the esteemed USA Bocuse d’Or Culinary Gold Cup competition and represented the United States in the world competition in Lyon . Before moving to San Diego , for 13 years, he was executive chef at the award winning Santa Monica hotel, Shutters-on-the-Beach. His own trademark culinary style strongly adheres to Slow Food’s principles of using fresh ingredients and seasonal products from local organic purveyors.
Associate Board positions are held by those members who actively are involved in Slow Food San Diego activities. If you are interested in volunteering in a specific area, please email : email@example.com