Slow Food Hawaii

Good, clean, fair food for all.

Our Leadership Team

Clare Bobo is the current Leader for Slow Food Hawai'i. She joined the leadership team in 2008 after joining Slow Food as a member in 2007. Clare has gone to Terra Madre twice, once as an observer in 2010 and as an International Congress Delegate in 2012. She and her husband Chef Dan Bobo own Island Thyme Gourmet, a personal chef service and airline caterer. They also make fresh sausage that they sell at the Parker School Farmer's Market twice a month.

Michelle Phillips is relatively new to the Big Island but is a long-time Slow Foodie - she was the event coordinator for Slow Food Oahu for over 6 years and was involved with the organization in Eugene, OR, as a member for several years before that. She attended Terra Madre in 2010 as a leader and representative, where she met and fell for one of the Slow Food delegates from Oahu, and followed him here to the Big Island four years later!  She is happily employed as a Biology instructor for Hawaii Community College, but also spent a short stint as a chocolatier for local Oahu chocolate company, Madre Chocolate, and is a long-time supporter of local food and farming. 

 

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Kate Hickey is our webmaster. She is relatively new to the island and to Slow Food, having just moved here in 2013 from Chicago where she was an attorney to pursue farming. Now her and her husband Doug own Sunshower Farms, a coffee farm in Holualoa.

 

 

 

Ginny Robb is our recently appointed Treasurer. She and her husband Chris Robb own Robb Farms, a 22 acre organic farm in Waimea. They have been members of Slow Food Hawaii for a little over a year and were delegates in October 2014 to the Slow Food International's Terra Madre, a biennial world conference in Turin, Italy.

 

 

Amber Ternus, MA, first participated in Slow Food events on Vancouver Island over 7 years ago, and is now thrilled to be part of the leadership team here in Hawaii.  She lives off-grid in Puna and is passionate about local foods, non-profit development, permaculture, community building, and putting on food-centered events for loved ones!  She is excited to help with event organizing and fundraising for Slow Food Hawaii.

 

Andrea Snow has been a part of Slow Food since joining her campus chapter in 2008. She started the Slow Food Cafe at the University of Wisconsin-Madison, where good, clean, fair, affordable and locally sourced meals are made from scratch by students and community members. In 2015 she was a delegate to Terra Madre as a youth and school garden representative, and currently works in the Farm to School movement with FoodCorps Hawai‘i.

 

 

 

 

Read our Chapter Bylaws Here.

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