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.
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.
Contact: ed@magpiecafe.com
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 attended 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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