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.
In search of seasons, mountains, and an adventure, Ashley made Jackson her home in 2017. Before moving, she spent a decade committed to creating a healthier and more sustainable food system in San Diego, California. Ashley obtained her Master’s Degree in Public Health and Nutrition Education from the University of Southern California and went on to work in the educational setting. Before packing up and heading to the Tetons, she was the Farm to School Specialist at San Diego Unified School District where she managed their four-million dollar fresh produce contract, local produce purchasing, and developed education programs.
Ashley is dedicated to living a healthy lifestyle, eating locally, and creating a connection between people and their food. Ashley finds purpose in advancing the local food movement, education, developing community, and working to create a healthier and more sustainable food system.
Ashley has fallen in love with the beautiful landscape, majestic mountains, and the small but mighty food community in Jackson. In her free time, Ashley enjoys hiking, camping, snow shoeing, learning to ski, shopping at the farmer’s markets, and cooking.
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 became interested in the local food scene when she married a grassfed cattle rancher and started spending time in a giant vegetable garden. During college Shauna found a passion for healthy, sustainable food while living among the hippies at UC Berkeley. Shauna owns a small graphic design and marketing company and spends her free time hiking, skiing, gardening, cooking and looking after her kids Amelia and Callahan, her dog Bruin, and her flock of laying hens.
Originally from Georgia, Morgan moved to Jackson in 2002. His love of the Rocky Mountains, fly-fishing, and the desire to be a part of a vibrant, sophisticated, mountain community led him to Jackson Hole. He is one of The Clear Creek Group’s Founding Partners and joined the Slow Food in the Tetons’ board in the fall of 2017.
Morgan’s path to Jackson was circuitous, but well worth the time and effort. After managing a boutique wine wholesale company in Atlanta and graduating from The University of Georgia, Morgan concluded a change of pace was in order, and the quest to develop a high-end, fly-fishing lodge began. When it became apparent the development of such a lodge was neither desirable, nor feasible in or near Jackson, a search for trends in hospitality ensued; luxury villa rentals became the obvious alternative, and The Clear Creek Group was conceived.
Residing in Teton Village, Morgan enjoys cooking, wine, fly-fishing, and travel, and it was his travels in Italy that helped transform what was a dysfunctional relationship with food, to one that is healthy, sustainable, and enjoyable. It is that awakening that piqued his interest in Slow Food and its mission to educate and support local, sustainable food production.
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.
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.