Scott Steen has cultivated a lifelong passion for how people interact with the natural world. Scott first movedto Jackson, WY in 1999, and apart from a few intermittent departures, has lived here ever since. He has traveled extensively, worked in sustainability and outdoor education, and found his way into (and out of) plenty of backcountry adventures. He is passionate about local food as both a celebration of community and culture, and as a key sustainability solution. He loves music, laughter, good friends, gardens, eating great food, and dressing up like a yeti. Scott has BA in Environmental Science and Spanish from Willamette University and is a graduate of the University of Colorado at Boulder’s Sustainable Practices Program. Scott is a certified Zero Waste Business Associate thorough the US Zero Waste Business Council. In addition to working for Slow Food in the Tetons, Scott operates a consulting company called inSight Sustainability, LLC.
Chris Hogberg’s passion for food started as a kid, cooking in the kitchen alongside his mom. Throughout the years that passion has lead him to various jobs in the food world from restaurant chef to food writer to hummus entrepreneur. It is from this passion that he first got involved with the Peoples Market in 2011 as a vendor and now, as a co-director. Originally from Seattle, Chris moved to Jackson in 2010 and has considered it home ever since.
After graduating from the Leeds School of Business at the University of Colorado, he traveled extensively working in kitchens in different corners of the world. Those travels eventually brought him to Jackson where the natural beauty and local community helped him take root. In his sixth year with the Jackson Hole People’s Market, he takes great pride in connecting consumers with local producers. You can find him behind the Slow Foods tent on Wednesday evenings reveling in all that our local food economy has to offer.
Ian started a career related to Slow Food entirely by accident. When he graduated from Skidmore College with a shiny new degree in English it was December 2008 and the economy had just avalanched. So instead of launching into the teaching scene, he started a small garden in a south facing window and waited for spring. He opened a small stand at the Jackson Hole Farmers Market and sold salad greens and baked goods that summer as a way to make a little money. Since then, he has used farming as an excuse to travel and live in new places, from sunny California to chilly Chilean Patagonia. Recently he spent a year working at Stone Barns Center for Food and Agriculture outside NYC. In October 2014 he moved back to his hometown of Jackson to farm full time and embrace Jack Frost as a friend not a foe.
Shauna moved to Jackson from Seattle in 2010 and hit the local food scene hard when she married a grass fed cattle rancher with a giant vegetable garden. During college Shauna found a passion for healthy, sustainable food while living among hippies at UC Berkeley. She works in freelance graphic design and marketing and spends her free time hiking, skiing, gardening, cooking and looking after her daughter Amelia, dog Bruin, and flock of laying hens.
Stephanie Thomas has been in the valley since 2002. She is currently the Executive Director of the Teton County Search and Rescue Foundation and is also a volunteer for the TCSAR team. Her love of “good” food started back in 6th grade when she nominated herself as the dinner maker of the family–looking up recipes, writing grocery lists and experimenting in the kitchen. She loves traveling (to visit Farmers Markets) and reading (good cookbooks with stories) and being outdoors as much as possible. She lives in East Jackson with her husband and 3 squirrelly kids.
Carter Cox is from Louisville, Kentucky and moved to Jackson by way of South Carolina 2013. Carter’s background is in leadership development, community engagement and environmental sustainability. Currently, she serves as the Development Director for the Jackson Hole Conservation Alliance, is the Vice President of the Slow Food in the Tetons board of directors and enjoys any adventure with her husband and two daughters.
Food has always been a love for Carter. While at the University of South Carolina, she worked with local farms, Slow Food Columbia, and Sustainable Midlands to support the food community in Columbia. Some of her projects include developing Carolina Community Gardens at the University and working with the Food Systems Team to provide connections between the University and local farmers. Combing her education background with food, Carter developed and taught the honors-level course, “Local Food as a Catalyst for Community Transformation.” She has also taught courses on Community-Based Social Marketing and “Green” Leadership. Carter believes that our sustainable future will be realized through first engaging people in local food systems. Jackson might have frigid temperatures, but Carter enjoys growing and exploring local food to fuel her family and active lifestyle.
Claire grew up in South Carolina and moved to Jackson in 2011. Her background is varied, from supporting a local philanthropic family foundation to business development in the design industry. She currently works with several firms, consulting on marketing strategy and business development.
Claire is an active participant in Jackson’s food culture and has personal passions in line with Slow Food. First off, she loves food! Growing her own food, participatingin CSA programs, shopping at local farmers markets, cooking, entertaining and supporting local chefs is her way of connecting with the source of her food, it’s heritage and the community around her. She also loves to travel and experience new restaurants and chefs.
Julie moved to Jackson in 2014 in pursuit of a more outdoor lifestyle. With a background in advertising, she is now running her own graphic design business, specializing in branding.
Midwestern at heart, her personal food philosophy has evolved and is borrowed from food author, Mark Bittman—to eat “real” food and to be a “less-meat-atarian.” She is inspired by the creativity, love, and effort that the Teton community puts into producing its food. When it comes to her own outdoor adventures, her favorite local item is a scotch egg from Local Butcher, made with Lockhart beef.