Meet Your Eboard

President – Allie Smith


My name’s Allie, I’m a middler at Northeastern studying Environmental Studies and Economics with a minor in Social Entrepreneurship. I’ve had a life long love of delicious food and passion for environmental sustainability, which naturally led me to join Slow Food my freshman year.
I was in Ecuador this summer, where fresh tropical fruits, tangy ceviche, and llapingachos (potato patties stuffed with cheese) were a staple on every menu and every street corner. I love to try new foods, and live with the mantra that I’ll try anything once… which can be mildly risky but usually rewarding. One of my most memorable experiences was preparing one of the celebrated national dishes, cuy, with an Ecuadorian family. (Yep… guinea pig!) I placed my vegetarian principles aside a few times during my travels for such special occasions. It was difficult to watch animals I had helped feed earlier in the morning be sacrificed for lunch, but I felt positive about it since the animals were raised and killed in a natural, humane way. The little guys came straight from the backyard. There was no butcher doing the dirty work for us — sparing you the gruesome details, I’ll just say it is not easy work to de-fur a guinea pig.
Cuy is considered a delicacy in Ecuador and might typically be served with other staples such as boiled potatoes, salad, faba beans, and rice. It is served “whole” and never eaten with a fork and knife. It’s traditionally eaten at celebratory occasions, and I was honored to be able to try it from an Ecuadorian family’s kitchen. While I don’t plan to ever seek out the meal again, it was quite delicious, and overall a unique experience.

Director of Finance – Angela Mroz


I’m Angela Mroz, a middler Environmental Science student. Likes: Chocolate, Mexican food, pumpkin, and things that are sweet and spicy at the same time. Dislikes: Pickles, marshmallows, and not having dessert. Motto: If you drop it on the floor, it’s still clean, eat it.

I love being a vegetarian, but that often means difficulty while traveling.  I spent 5 weeks in Brazil on a Dialogue this summer, and although I still had some great vegetarian food, the first thing I think of when I look back is the meat. Brazilian barbecue all-you-can-eat restaurants– churrascarias– give you a small card that is red on one side and green on the other.  When you turn it to the green side, a bunch of waiters come to you with slabs of all kinds of crazy meats on huge sticks, and they don’t stop giving you food until you flip your card to the red side. Street food was meat-focused as well, like sticks of chicken wrapped in bacon or fried bean pastries with shrimp.  Thankfully for the herbivore population, Brazil also is home to a million fruits I had never heard of, all of which make the BEST juices and smoothies ever.

Director of Education- Mara Scallon


Hi my name is Mara Scallon and I am a middler majoring in Environmental Science. I’m originally from CT but really love living here in Boston. Aside from my obvious interest in food, I am obsessed with running, friends/family, pickles, the New York Jets and the NY Mets, raisins, exploring things, and listening to The Killers and Queen (the best bands ever). 

I approach Slow Food from two directions. Firstly, as a runner, I have a very clear understanding of just how well my body does (or doesn’t) function depending on what I put into it. Beginning freshman year of high school I really began to understand just how important the proper nutrition can be for me. Once I got to college and began my environmental science classes in earnest, I began to realize just how seemingly insignificant decisions (vegetarian or not; food source; organic or not) can actually have huge ramifications. So I was quickly drawn to SF and have grown to love it even more as I’ve gotten more involved in our campaigns and met some more of our super great members. I look forward to several more years with SF and hope to meet you at an upcoming meeting!

Director of Communications- Michelle O’Donnell


Michelle here- I’m a middle Environmental Science major and currently on coop at the Division of Ecological Restoration, and when I’m not in a river I’m usually talking about food with my supervisors.  I love good food and just about everything having to do with the outdoors- climbing, hiking, and especially biking.

This summer I went on a bike tour of the Gaspé peninsula in Canada (never hear of it, eh? Neither had I, until planning for the trip started). Although not the gastronomical capital of the world, there were definitely some food highlights.  There were microbreweries and local meaderies galore, lots of delicious seafood (until some fateful fish and chips), and, of course, poutine.  It’s the classic Quebecois dish of french fries, cheese curd, and gravy.  Not really slow, but definitely delicious after long days of being on a bike.  The big poutine surprise came when we crossed into New Brunswick. A traditional dish of the Acadians, poutine rapée was nothing like we thought it would be.  Instead of french fries, or even hash browns like expected, it was a ball of potato that was filled with some mystery meat and thin gravy.  Delicious? Maybe not, but definitely worth trying the classic dish.

Director of Community Engagement- Emily Ashbolt

Emily Ashbolt

The food theme of my summer was probably “If you cannot put curry powder in it, it is not worth eating.”
Not only does curry powder make any food you add it to unbearably delicious, it also turns it a splendid yellow-orange color, so it is a delight to all of the senses. I personally will eat borderline anything if you tell me it has a heaping tablespoon or two of curry powder in it- maybe it’s a throwback from the British Imperialism in India. (Too soon?)
I experimented this summer with curry powder in everything from quiches and omelettes to kale chips and soups, and in my humble opinion, every single experience I had with it was a sunset-hued explosion of marvelous culinary dreams.
Some of the best curry powder recipes I tried: Curried Sweet Potato Fries and Curry Hummus

Farmer’s Market Coordinators – Maya Carlson & Rachel Rummel


(Maya)  So I was in Bali this summer on a dialogue where to-go food is folded in palm leaves to keep it warm. One evening, I was grabbing my chicken satay with peanut sauce as well as some coconut water with lime and palm sugar, when the vendor of the shop began telling me about one of his customers being pregnant with triplets. Mind you, I speak no Bahasa or Balinese and he speaks virtually no English so it was lots of pointing and gesturing to a very large woman sitting at his table. I nod along and smile and attempt to congratulate her and express my surprise. The vendor then grabs a small plastic bag full of tiny fried, brown squiggles. I realize that’s a rather strange word to use, but I had no idea at the time what the food could possibly be. He again pointed to the very pregnant woman and some how was able to get across that she cooked these fried squiggles for him to sell and gave me a small bag to try. In most of Asia, and a number of other foreign countries it is extremely rude to refuse food when it is handed to you; so I opened the stapled plastic and popped a few squiggles into my mouth. They had a very sharp crunch and really just tasted like fried oils. So not horrible, but also nothing I would ever chose to eat. I made very animated expressions to try and convey an extreme elation over her food while still waiting for my actual meal to be wrapped in brown paper and tied up with string (a few of my favorite things).  I thank them immensely for their generosity and finish the bag of crispy squiggles, while walking back to our dorms. A few days later I saw the same fried crunchies at a different vendor and asked my Balinese friend what they were. Pig intestines.


I’m Rachel, and this summer I tried skate at a gastropub-tapas bar in Dublin. It was served whole with exotic mushrooms and onions, and the some of cartilaginous bones were actually soft enough to eat. If mushrooms were animals, skate is exactly how they would taste, and no doubt I’d eat it again if it was readily available at Trader Joe’s. I love food, travel, gastronomy and pubs, but that probably wasn’t too hard to figure out. I’m a sophomore studying all things nutrition, ethics and sociology. When I’m not wandering around farmer’s markets, I hang out with one-horned bulls and do yoga.

Food Justice Coordinator – Emma Clouse


As an International Affairs and Environmental Studies major, travel is one of my main interests and goals while at Northeastern. I took the opportunity to explore Spain this summer on a Dialogue of Civilizations, completely opening my eyes to Spanish culture, lifestyle, and (of course) food. The Slow Food movement was completely integrated in the food culture in Barcelona, but my favorite dish was while living in Sevilla. In general, the food of southern Spain was everything but what I expected: lots of salt, not much spice, and so so so many potatoes. However, this heavy and mild food standard made my favorite dish so much better. The Saquitos de Gambas remain a highlight of my trip. Phyllo dough wrapped shrimp and cheese with a lobster cream sauce. Need I say more? This little tapa is unreal. Buttery, shrimpy, lobstery, creamy, cheesy. Life at its finest. I can’t wait to bring what I learned abroad to my food adventures in Boston: to take some chances, challenge my assumptions, and expect the unexpected.