[sc:”SymposiumMenu” ]

Spannocchia Symposium II – Participants

Tuscan Participants:

Farmers/Food Producers
Sarah Fioroni, Poggio Alloro
Amico Fioroni, Poggio Alloro
Riccio Pigozzo, Tenuta di Spannocchia
Carmen Zandarin, Tenuta di Spannocchia, Erbandando
Claudio Cavazzoni, Azienda Agicola Campriano
Berenice Galli, Fattoria di Cavaglioni
Livia Magazzini, Azienda Agricola Sagittario

Food Advocates/Policy Makers
Marco Bechi, Slow Food Siena
Andrea Battino, Comune di Bagnaia and Sportello Biologico, Provincia di Siena
Paolo Bucelli, Administrator, Province di Siena

Farmers’ Markets/Community Groups
Agnese Peruzzi, Coordinator Sovicille Farmers’ Market
Daniela Casarin, Tenuta di Spannocchia, Erbandando
Mariateresa Battaglino, Erbandando
Valentina Pascucci, Mondo Mangione

Chefs/Restaurants
Nicola Bochicchio, Officina della Cucina Popolare
Chiara Salvadori, Officina della Cucina Popolare

Scholars/Educators
Randall Stratton, Tenuta di Spannocchia
Isabella Dalla Ragione, Archaeologia Arborea

New England Participants:

Farmers/Food Producers
Gloria Varney, Nezinscot Farm, ME
Chris Colson, New Leaf Farm, ME
John Bliss and Stacy Brenner, Broadturn Farm, ME
Pete Johnson, Pete’s Greens, VT
Mateo Kehler, Jasper Hill Farm and Cellars, VT
Ainsley Chew, Mary’s Restaurant/Inn at Baldwin Creek, VT
Bennett Konesni, Sylvester Manor, NY
Rachel Schattman, The Intervale Center, VT
Chris Granstrom, Lincoln Peak Vineyards, VT

Food Advocates/Community Groups
Alida Payson, Cultivating Community, ME
Sarah Marshall, Cultivating Community, ME
Kirsten Walter, St. Mary’s Nutrition Center, ME
Jean Hamilton, Northeast Organic Farming Association,  VT
Monica Pless, The Food Project, MA

Chefs/Restaurants
Doug Mack, Mary’s Restaurant/Inn at Baldwin Creek, VT
Sam Hayward, Fore Street Restaurant, ME
Leslie Oster, Aurora Provisions, ME

Scholars/Educators
Brian Donahue, Brandeis University, MA
Amy Trubek, University of Vermont, VT
Megan Camp, Shelburne Farms, FBEA
John Elder, Middlebury College, VT
Wayne Castonguay, Appleton Farms, FBEA
Joanne Burke, University of New Hampshire, NH

Spannocchia Board Members:
Deb Burd, St. Mary’s Health System, ME

Spannocchia Staff:
Erin Cinelli, Executive Director, FBEA
Lindsay Hancock, Symposium Coordinator

Feedback from Participants

“Un aspetto particolarmente interessante che vorrei chiamare ricaduta positiva è stata la possibilità di scambi anche tra il gruppo italiano  , membri della stessa “comunità” che nel viaggio abbiamo  trovato pensieri e scambi nuovi che sicuramente ci aiuteranno nella costruzione della nostra comunità del cibo. (An aspect that was particularly interesting to me was the possibility to exchange ideas within our group of Italian participants – members of the same “community” that, in this experience together, discovered and shared new thoughts and ideas that will certainly help us to build our local food community.)”

“I thought the energy was outstanding; when you don’t see a good friend for some time, it is amazing how you can continue a conversation like it was yesterday. The friendships and relationships which were established in 2009 are still strong and relevant. The topics are still so strong!”