Mission Statement

Slow Food San Diego was founded in 2001 by Chef Gordon Smith with just six members, including Diane Smith and Susan Thoen. Chef Gordon was first introduced to Slow Food when he read an article by Chef Alice Waters, co-founder of Chez Panisse in Berkley and Vice President of Slow Food USA . A Southern California native, he recognized that San Diego County is rich in cultural and bio-diversity from organic farms and oceans teeming with sea life to apples from Julian and wild mushrooms. Slow Food is dedicated to land stewardship through ecologically sound food production. Corporate industrialization is standardizing taste and leading to the annihilation of thousands of varieties and flavors. Slow Food San Diego provides the regional population with wholesome alternatives to fast food and supermarket homogenization through public outreach that promotes the appreciation of seasonal foods and supports local producers. Slow Food San Diego partners with the areas most creative chefs. Chef members are key participants in spreading the Slow Food message of eating fresh local food through the menus they present at their restaurants and catering companies in San Diego County . Slow Food San Diego is committed to preserving food traditions and reviving the table as a center of family and community. The snail is reminder for everyone who has a need for speed that slowing down can lead to a more harmonious pursuit of happiness while advancing sustainability at every juncture of daily life. The goal of Slow Food San Diego is to continue building a strong, like-minded, active membership.

FOUNDER & GOVERNOR OF SLOW FOOD SOUTHERN CALIFORNIA
Gordon Smith founded Slow Food San Diego in 2001 and is dedicated to the movement. In 2005, he was appointed as the Governor of Slow Food for Southern California and was selected as a San Diego chef delegate to the Terra Madre in 2004 and 2006. Chef Gordon, a respected specialist in spa cuisine, was instrumental in opening Deepak Chopra's Center for Well Being. During the LA Olympics, he was production kitchen manager for 7,000 athletes. Smith was twice named Best Chef of North County for his own organic restaurant, Basil Street Cafe in Encinitas. He is working on a cookbook, Save the Males! A Kitchen guidebook for Men,  works as a private chef and owns Aah Yum Catering. ( www.aahyum.com )

gordon@slowfoodsandiego.org

PRESIDENT
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 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 an environmental education non-profit that holds the annual Earth Day Celebration.

Scott@slowfoodsandeigo.org

TREASURER-FUNDRAISER
Diane Smith is one of the original board members of Slow Food San Diego and was a delegate to the 2006 Terra Madre. She has been a midwife for 31 years and has delivered over 3,000 babies in San Diego County . Diane worked diligently, with great success, to get midwives certified by the State of California . She also serves on the board of the H.M. Artist Foundation headed by Daniel Hendrick. Diane chaired the annual "Third Annual Taste of Slow Food San Diego" in August, 2006. The event teamed local farmers and chefs to create unique cuisine from around the world. This successful yearly fundraiser helps further the San Pasqual Academy for Foster Teens sustainable farm project which was launched in 2005 with proceeds from Slow Food.

diane@slowfoodsandiego.org

CHEF LIASON
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.

jeff@slowfoodsandiego.org
 

MARKETING
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 One Coast West Home and was formerly with Vietri, an importer of handcrafted Italian products. 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.

Susan@slowfoodsandiego.org

Greg Koch, CEO of Stone Brewing Company and Dr. Gary Spoto were elected to the board on November 20th, 2008.

If you are interested in volunteering in a specific area, please e mail info@slowfoodsandiego.org.   Associate Board positions are held by those members who actively are involved in Slow Food San Diego activities.