Board of Directors
Now accepting board applications!
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 forever the differences between organic, pesticide-free, and other growing methods.
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 been a member of the board ever since.
Jenni Crain (she/her), Chair
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), Snail of Approval Facilitator
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 spending time scuba diving, floral arranging, and spending time outside.
Gabrielle Shaffer (she/her), Communications
Gabrielle Shaffer is a wine and food professional whose passion for “good, clean, and fair” food has guided her work for over twenty years. She was introduced to Slow Food in the early 2000s and earned her snail pin after speaking at events as a sommelier, sharing stories about wines that reflect the movement’s values.
Her background includes vineyard management, winemaking, and hospitality—experiences that have taken her from working alongside migrant farmworkers in both conventional and organic vineyards to cooking and serving in everything from corporate kitchens to true farm-to-table restaurants. These varied roles have deepened her belief that food should nourish not just those who eat it, but also those who grow it and the land it comes from.
Gabrielle brings to the board a wide range of experience, including viticulture, enology, specialty coffee, sustainable agriculture, event planning, and nonprofit work. She’s passionate about connecting producers and consumers, lifting up ethical food practices, and supporting Slow Food’s mission through advocacy, education, and community.