Slow Food Indy promotes central Indiana’s food culture with events and programs that focus on good, clean, and fair food for everyone.
MEET OUR BOARD
Twinkle VanWinkle is a chef and food equity activist working to end food apartheid. She grew up surrounded by Southern cooks, musicians and creative souls. She has more than 27 years of professional cooking experience, and loves working in her garden, playing music and volunteering. As the head chef for The Patachou Foundation, she makes scratch-made meals and manages the Foundation’s after-school and summer meal programs, serving more than 1,500 kid-friendly meals each week to food-insecure school children in Indianapolis.
Born in Anderson, Indiana, Audra grew up on a farm where she learned to appreciate the art of growing your own food and raising animals at a young age. She is now a freelance food photographer who has worked with several chefs and restaurants in and around Indiana. Audra also has experience throwing events including beer festivals and specialized dinners in and around the Midwest. She now works side by side with her husband Alan at Common House restaurant where they throw monthly themed pop-restaurants.
Events Co-Chair & Marketing
Audra Beeman Sternberg
Teri is a transplant from the San Francisco Bay Area. She is excited to create events to inspire palates and stomachs. Teri is a graduate of the University of California, San Diego and is the Program Manager for the Indianapolis Prize, the world’s leading award for animal conservation.
Many know Tanorria as one of the finalists on MasterChef season seven, but she has a successful Personal Chef and prepared meal business called Tanorria's Table. She has years of experience in diversity training in the corporate spectrum as well as a deep love of good, clean and fair food.
Diversity & Inclusion Chair
Brad Williams joined Slow Food Indy as a volunteer in 2013. The Bloomington Farmers Market originally inspired Brad’s enthusiasm for local food. He hopes to connect more Indianapolis residents interested in local and organic food through a wide array of programming.
Elizabeth first became involved in the Slow Food movement in 2014 during her undergrad when she took a class about food sustainability. Recently, Elizabeth graduated with her masters degree in communication studies from Ball State University with an academic focus in instructional and interpersonal communication. She hopes to help continue the mission of Slow Food to promote good, clean and fair food for all.