Clara Dockter| email@example.com
Clara is a junior from Saint Paul, MN double majoring in geography and environmental studies. For Clara, food is her community and her culture. Starting as a Teen Cooking Night Intern with the South Madison Project, Clara quickly discovered her passion for all things relating to Slow Food UW, from the coo:king to the people. Now, Clara is the Outreach Director where she works with her team of interns to educate and engage the UW-Madison community on our food system. Clara is one overjoyed snail to be a part of the Outreach Project and work to bring clean, fair, good and just food to all. Cheers!
Project Integration Intern:
Maddie Wilinski | firstname.lastname@example.org
Maddie is a first-year aspiring dietician, and a very happy new member of Slow Food UW! She has been frequenting both FDN and Cafe almost religiously and after beginning to volunteer was so excited to officially join the team. When she’s not cooking food, eating food, learning about food, or thinking about food, Maddie does her best to live sustainably, run and dance and sing at random, and share all she’s got on the theatre stage. As her favourite author Jane Austen would end, your truly, Etc.
Brenna O’Dea | email@example.com
Hildegarde Tineo | firstname.lastname@example.org
Dormant Chef Intern:
Sarah Clifford | email@example.com
Sarah is a sophomore at UW-Madison majoring in Life Sciences Communication with intents to add another “science-y” major and a Global Health certificate. She hopes to bring her love of science, vegetarianism, and dirty Harry Potter jokes to the Slow Food community. Sarah hails from the northwest suburbs of Chicago where she enjoys playing tennis, critiquing coffee, and baking caloric desserts for all her friends. She’s very excited to be filling the Dormant Chef position (although she’s still trying to figure out how she’ll be sleeping while cooking) and can’t wait to spread her love of food with the rest of the dorm life, as she resides in Dejope herself. Sarah’s goal is to emphasize the importance of clean, fair, sustainable eating habits throughout campus in ways that are practical given the constraints of mini-fridges and microwave ovens.
Recipes for Change Intern:
Alana McKeever | firstname.lastname@example.org
I’m a junior studying business and environmental studies or more accurately, sustainable business! As a freshman, I was eager to find an opportunity to get involved with agriculture on campus. I started volunteering as a Café volunteer, then interned with the grant writing team for a year, followed by a semester as a Garden Club intern with the South Madison team. I’m passionate about the South Madison part of Slow Food UW because it incorporates food justice into the good food movement in Madison rather than excluding an important part of the city. I’m inspired by the kids at Family Voices, Garden Club, and Teen Cooking Night who get just as excited about good food as I do!