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 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)
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.
Claire Schechtman (she/her), Membership, Communications
Claire Schechtman is a community planner and long-time farmers market manager who now facilitates public art projects with ArtsWA. Her work supports local food systems, cultural equity, and creative public spaces. Claire moved to Olympia from Eugene and is excited to build community here in the Puget Sound. She loves to cook, make art, garden, and backpack throughout the Pacific Northwest.
Advisory Council
Angela Jefferson, City Councilwoman
Angela Jefferson was unanimously selected to serve on the Tumwater City Council in March 2021. Prior to her selection, she served on the Tumwater Planning Commission and the Tumwater Historical Preservation Commission. Before moving to Tumwater in 2017 from Lacey, she served on the Lacey Parks and Recreation Commission.
She is a combat veteran who served 25 years as an active-duty Soldier in the U.S. Army. After 14 years as an enlisted Soldier (SFC/E-7), Senior Non-Commissioned Officer, she obtained her bachelor's degree and was selected to attend the Army's Officer Candidate School.
Angela went on to serve 11 more years as a commissioned officer and retired at the rank of Major.
Angela is an Army Mom and Air Force Mom who is passionate about both physical fitness and mental wellness and is a strong advocate for seniors, youth, and the disadvantaged. She strongly believes that our environment, food systems, and health are interconnected. Therefore, serving as a board member for Slow Food Greater Olympia is personal for her.
Treacy Kreger, Chef
For three decades, Chef Treacy has invested time, energy, and expertise in filling restaurants with local flavors and creating pathways for regional farmers and small businesses to get their products into the hands of local residents.
He is one of the co-founders of South Sound Fresh, a web-based farmers' market with home delivery that takes locally grown and produced food quite literally from farm to table. The organization is based out of Our Community Kitchen, the latest way Treacy is contributing to the success of our community by providing an accessible space where small, local, food-based businesses can process and store their products.
Treacy’s unwavering love for the Pacific Northwest is rooted in Thurston County, where he was born and raised and which he enjoys as a hiker, lover of dogs, and devoted grandfather.
John Adams, Shellfish Farmer
As a second-generation shellfish farmer, John Adams has been growing specialty, beach-grown Pacific oysters for more than two decades. He co-mingles his oyster beds with native Olympia oysters and Skookum Point oysters. He and the other farmers on their land grow their own seed, using nothing but time, technique and clean bay water.
John has been part of the Slow Food movement for many years, as part of Slow Fish North America and as a friend and informal advisor to the Slow Food Greater Olympia Board. John and his farm are profiled in Slow Food USA’s The Ark of Taste: Delicious and Distinctive Foods That Define The United States by Giselle Kennedy Lord and David S. Shields, where they highlight his work to grow, sell, and save the Olympia oyster. John’s farm, South Sound Fresh, earned a Snail of Approval in 2025.