Our volunteer board members serve our members and the community, offering a wide variety of expertise mirroring the rich community that thrives in Atlanta.
Peter Morich - Board Chair
Peter has been a member of Slow Food Atlanta since 2007. Peter is passionate about Italy, Slow Food, the good food movement in Atlanta and family. Slow Food’s mission of good, clean and fair food, the pleasure of the table, the preservation of endangered food cultures and food justice all drew Peter to the movement. Peter has traveled extensively and has spent a great deal of time in Italy over the last 20 years. Peter has a background in Sales Management and Marketing and has been an active community volunteer. Peter joined the board of Slow Food Atlanta in 2013 after a year living in Bra, Italy to attend the Master’s program in Food Culture and Communication at the University of Gastronomic Sciences in Pollenzo, Italy. Upon returning to the States, Peter and Colleen moved to Decatur, GA to continue life in a small, walkable community. Since joining the Slow Food Atlanta Board, Peter has worked on food justice, Terra Madre, created the Slow Food for Thought Series and is happy serving the good food community.
Chef Steven Satterfield - Vice President
Steven Satterfield is executive chef and co-owner of Miller Union and author of Root to Leaf. He serves on the board of Slow Food Atlanta as vice president. Satterfield started the Atlanta local network of Chefs Collaborative and is an active member of Georgia Organics and the Southern Foodways Alliance. Satterfield was also nominated for Food & Wine magazine’s “People’s Best New Chef,” following Miller Union’s placement on the “Best New Restaurants in America” lists from Bon Appétit and Esquire, as well as Atlanta Magazine’s “Restaurant of the Year” in 2010. The James Beard Foundation first recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010. In 2013, 2014 and 2015, Steven was a nominee for Best Chef: Southeast by the James Beard Foundation. In 2017, Satterfield won the James Beard Foundations “Best Chef: Southeast” award and Miller Union was recognized as one of the country’s best restaurants by Eater National. Satterfield’s dedication to seasonal cooking and his unwavering support of local farmers is the driving philosophy behind his restaurant and everything he does.
Ben Tompkins - Treasurer
Ben Tompkins is the Senior Associate Vice President for Development & Alumni Relations at Emory University. Since joining Emory in 2003, Ben has held various administrative positions and is responsible for Emory’s Development operations. Prior to joining Emory, Ben was the Director for Development Services at Agnes Scott College during their Bold Aspiration Campaign. Ben started his career in nonprofit management with Open Hand Atlanta, an organization committed to providing nutrition that prevents and manages chronic disease. He is a graduate of the University of Georgia.
Stefanie Garcia Turner - Secretary
Growing up in a food-centric family and culture, Stefanie learned early on the importance of food and its ability to bring people together. She decided to pursue her passion for food and received her Bachelor's Degree in Foodservice Management from Johnson & Wales University. While in college Stefanie learned about Slow Food and the movement instantly stuck with her. Whether by participating in Slow Food events and being an active board member of Slow Food Chicago, and now the Slow Food Atlanta chapter, or by supporting good food businesses, Stefanie has carried the motto of good, clean, and fair food with her for years. Stefanie currently manages her own consulting business helping natural food and beverage brands go to market and is passionate about creating a more sustainable food system that will benefit the environment and generations to come.
Carol McIntosh - Volunteer Chair
As an avid member of the agricultural community and chronic volunteer, Carol McIntosh embodies the Slow Food mission and takes action to fulfill it as the volunteer chair. A docent for the Lexicon of Sustainability and previous volunteer for countless events, Carol is always willing to pitch in and inspires members to do the same. She has experience in the food industry as a cook and server, and she has served as bookkeeper at Farmer D Organics. She is currently an assistant farmer at Freewheel Farm in Grant Park and a team member at Barnes Merritt & Barnes CPA. Carol is also a volunteer with The Giving Kitchen, Team GA, Crop Mob, Taste of Atlanta, and spent 9 years advising consumers at the Clark Howard Consumer Action Center. In her spare time, Carol enjoys photography, music, cruising thrift stores for crazy t-shirts, and spending time with her son, his wife, and their three dogs. She loves to try new foods. Carol is a bit of an expert on local produce -- a few of her favorites from Freewheel Farm include Swiss chard, golden beets, Hon Tsai Tai, Hakurei turnips, and green garlic. She enjoys local food artisan goods such as La Calavera bread, Zocalo salsas, Atlanta Fresh Dairies yogurt, and Sweet GA Grains blueberry granola.
Colleen Morich - Education Chair & Director, School Gardens
A retired Georgia educator and school counselor, Dr. Colleen Morich shares her love for food and comprehensive knowledge of Slow Food Atlanta as the education chair. While living in Italy for a year with her husband, Peter, Colleen became passionate about Slow Food and its mission -- especially after meeting Slow Food founder Carlo Petrini himself! Upon returning home to Decatur, Ga., Colleen joined our local chapter and later brought her experience teaching and relationship-building to the board. She is a curator for Lexicon of Sustainability and provides learning opportunities for Slow Food Atlanta members including Slow Food 101, ambassador and docent training . Colleen is also a member of Southern Foodways Alliance, Georgia Organics and Episcopal Church of the Epiphany. In her spare time, Colleen enjoys tennis, walking, family time, health and church! When it comes to favorite foods, Colleen loves anything Peter cooks and chocolate gelato. On the weekends you can find Colleen picking up pasta from Storico Fresco and spinach from Woodland Gardens.
Open - Communications Co-Chair Caroline Haye - Communications Co-Chair
Communications Chair - The Communications Chair works recruits and develops a Communications Committee to facilitate Chapter communications through website maintenance, newsletters, social media and networking to ensure consistency of communications to members, media and the community. The Committee oversees marketing and getting the word out regarding Chapter activities. The Communications Chair supports the Chapter Board in tracking Slow Food USA and Slow Food International activities of interest and in sharing Slow Food Atlanta activities with other Slow Food entities. Strong writing, editing and communications skills required. This Chair plays a critical role in developing and managing our communications strategy. Works closely with Phase3 Marketing and the Communications Committee members. Responsible for the relationship with Phase3 Marketing and coordinates event poster designs with Volunteer Designers.
OPEN - Social Co-Chair (2)
Develop, organize and manage Monthly Social Events for members and potential members. Ideas include Speaker Potlucks, Book Club, Slow Wine and Beer Tastings, Young Member Mixers and other ideas for creating community. Responsibilities include strategy development, committee creation, content creation, year-round calendar development, event creation, site selection and organization with social committee volunteers.
OPEN - Fundraising & Membership Co-Chair (2)
Drive growth of small business and individual memberships and partner fundraising. Responsibilities include strategy development, year round local campaign development for new, renewing, expiring and expired members and coordination with national membership campaign. Development and execute Slow Food Atlanta’s annual fundraising plan and create monthly fundraising reports that track progress towards goals.
OPEN - Food Justice Co-Chair (2)
“Food justice aims to ensure that the benefits and risks of producing, distributing, and consuming food are shared fairly by everyone involved and to transform the food system to eliminate inequities.” The Food Justice Chair will develop, organize and manage partnerships and events that address the “fair” portion of Slow Food’s mission of good, clean and fair food for all. Responsibilities include committee creation, strategy development, content creation, year-round calendar development, event creation, organization with food justice committee volunteers and liaison with our University Chapters at Spelman College and Emory University. Food Justice Chairs will work with Events Chairs to execute any planned events for Food Justice.
OPEN- Events Co-Chair (2)
Plan, design and produce events for Slow Food Atlanta while managing all project delivery elements within time limits. Responsibilities include committee creation, working with other chairs to identify their needs, management of a year-round events calendar and implementation to assure event success. Proactively handle any arising issues and troubleshoot any emerging problems on the event day. Conduct pre and post–event evaluations and report on outcomes.
Past Board Leaders
Julie Shaffer - Founder Slow Food Atlanta, Slow Food USA Board Member
Judith Winfrey - Past President, Regional Governor
Susan Pavlin - Past President
Past Board Members
Venetta Coleman - Food Justice Chair (2016-2019)
Tracy Stuckrath Social Chair (2016-2018)
Kimberly Coburn Member at Large (2016-2018)
Bilal Sarwari - Member at Large (2011-2016)
Chef Jarrett Stieber - Youth Liaison (2015-2016)
Whit Whitmire - Membership & Development Chair (2016-2017)