Ed Roehr
Ed had worked as a sous chef for small restaurants and training chef for an upscale steakhouse chain. He started his restaurant career prepping food and washing dishes. Ed spent a year in a small osteria- in Venice, Italy. Ed’s time in Italy informed him of a way of cooking and eating that valued seasonality and local ingredients and has worked to bring those values to his restaurant, Magpie, here in Sacramento. Ed earned a BA in Economics from the University of California, Santa Cruz. Ed grew up on school lunch and food stamps.
Contact: ed@magpiecafe.com
Gerine “Tangerine” Williams
Gerine Williams has a passion for food and community. With a long career in the food industry and community development network here in Sacramento. In 2023 Gerine joined Food Literacy Center; working as Community Engagement Manager, overseeing both the Oak Park Farmers Market and outreach and engagement events for the organization. She plans to use her relationships to promote the mission of Slow Food Sacramento for the community.
Erin Alderson
Eric is a cookbook author and educator who arrived in Sacramento in 2013 by way of central Illinois. She had always found her way to food, even when it wasn't the job — but Sacramento is where food became home. She has been developing recipes and writing about food since 2008, as well as working in photography, videography, and social media management for food-based clients — work she also hopes to bring to Slow Food Sacramento.
Her books include The Yearlong Pantry (2024) and Gathering Outside (forthcoming, 2027); she also publishes zines and the vegetarian recipe site naturallyella.com. When she isn’t writing, you can find her gardening, working at Ladyhawke Farm in Rio Linda, or lost somewhere in the mountains (with a good meal, of course).
Elieza Lewis
Elieza is a multidisciplinary designer based in Sacramento, working at the intersection of graphic design, spatial design, and ecological thinking. With a background in visual communication, Elieza brings a passion for making complex ideas accessible and creating experiences that connect people to place.
As a new board member of Slow Food Sacramento, Elieza hopes to bring a community-centered and more-than-human perspective to the organization, helping strengthen connections between people, place, food, and the ecosystems that sustain us.
Kiara Reed
Kiara has a passion for eating local, fresh, and high-quality ingredients. She cares deeply about the intersection of food access and mobility and firmly believes that access to slow food shouldn't be a privilege. As executive director of Civic Thread, she works to advance health equity in the built environment, including safe routes to schools, parks, and healthy food.
Kiara work has also supported a regional food system assessment and community-driven conversations on food andaccess. Outside of work, Kiara keeps a small urban garden, where she tends vegetables, native plants, several fruit trees, and a couple of hens.
Camelia Enriquez
Camelia Enriquez runs Twin Peaks Orchards, an internationally recognized Slow Food Farm. “I'm excited to be a part of the Slow Food Sacramento board! …. a Slow Food Farmer in Newcastle, CA. For me, slow food is a natural fit. Good, clean and fair mean a lot to me. Farming the right way means protecting wildlife and native species. Clean water and clean air should not be a luxury. Living with fairness as a lifestyle. I'm looking forward to being with this group and sharing ideas! “
Buono, pulito e giusto cibo per tutti!
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Jodie Chavious
Jodie grew up in Alaska, where eating with the seasons was the way of life.
After a few years of working for a petroleum company on The North Slope she got her first real restaurant job using the finest and freshest fish and a returned to her “eating with the seasons roots.”
Jodie moved to Sacramento in 1999 and immediately started with the Paragary Restaurant Group. Opening Esquire Grille she heard Chef Kurt Spataro quote “it if grows together, it goes together” and knew she had found her culinary community. She was lucky enough to “grow up with” many of Sacramento chef’s, working at several fine restaurants and creating lasting friendships. She graduated Le Cordon Bleu in Paris in 2006. She now operates a catering company and Pizza truck, Chavious Pizza.
She joined Slow Food Sacramento in 2018 and wholeheartedly believes in Slow, Fair and Good.
Treasurer Contact jodie@chavious.com
Randy Stannard
Randy spent two decades working on various agriculture and community development related projects before founding his urban market garden, Root 64 Sacramento, in 2017. Together with his partner, he grows a variety of seasonal produce to meet the needs of his community through a weekly farm stand, a neighborhood box distribution program, as well as several farm-to-fork restaurant accounts in Sacramento. His degree in Soil Science from Cal Poly is put into practice through his regenerative soil management practices. With his on-farm composting projects, his passion for turning waste materials into rich organic soil comes to life in the form of earthworms and soil microorganisms.
Adan Romo
Adan began studying art at age 10 under his father Jesus Romo, earned BA Art History and Renaissance Sculpture at UC Berkeley, received an MFA in Sculpture from San Francisco Art Institute, studied under Mirio Viviani and attended the Academy of Art in Rome. Adan’s Romo Studios creates public works of art. He is the Chair of the Visual Arts at St. Francis High School.
“The intersection of real food, art, and culture forms a vibrant tapestry of human expression, reflecting our shared values and histories. Together, they shape and preserve culture, fostering a deeper appreciation for the flavors, aesthetics, and rituals that unite and define us.”
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