Board of Directors

Now accepting board applications!

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Jenni Crain (she/her)
Chair, Slow Food USA Regional Councilor
jenni@slowfoodusa.org

Jenni Crain is a writer and local foods enthusiast who became aware of the connections between food and community when someone at the first food co-op where she volunteered explained the labels on some of the produce to her, demystifying the differences between growing methods and sparking her interest in local food systems.

Since then, she’s become a dedicated food storyteller and local foods advocate. She was honored to be the chapter’s community representative at Slow Food International’s 2016 Terra Madre conference in Italy and has served as a board member ever since.

Annie Barrett (she/her), Events

Annie Barrett is an Educator, National Board-Certified Health and Wellness Coach, Ayurvedic Practitioner, and Experienced Registered Yoga Teacher and Trainer with a passion for sharing delicious, seasonal and healthy food with her clients, family, and community.

She has worked in the field of holistic wellness for more than twenty years, empowering groups and individuals to live their best lives with the tools of coaching, lifestyle medicine, habit change science, mindfulness, and yoga.

Rachel Floyd (she/her)

Rachel Floyd is a good food advocate, Greener-grad, and two-time Americorps alum. She works in child nutrition for the state of Washington by day and pens nature-based activity books for children by night. Her career in anti-hunger, community nutrition, and food safety has spanned a decade, both here and in Vermont. Rachel lives with her spouse Brian, a small flock of chickens, and a growing number of fruit trees in Olympia. She grew up near Fresno, California in the heart of large-scale agricultural production which heavily influenced her desire to engage with local food systems.

Beyond food, Rachel enjoys scuba diving, floral arranging, and spending time outside. 

Michael Liang (he/him), Treasurer

Michael Liang is a farmer and owner of Happy Kitchen Farm, based in Tacoma, WA. He started the farm to increase the variety of culinary ingredients for his community and to inspire others to grow and cook their own food. He loves cooking with “all parts” of the plant and showcasing produce that celebrates the Pacific Northwest seasons.

Prior to farming, he worked with public land agencies for more than a decade and led a nonprofit program for creative entrepreneurs in Tacoma. He has served on multiple boards, including the Tacoma Farmers Market and as a commissioner with Parks Tacoma. He brings a multidisciplinary background to Slow Food that is rooted in public service, creativity, and connection.