Meet Our New Interns


Elizabeth Dodd

I attended Johnson & Wales University and received my BA in Culinary Nutrition. I have always been passionate about good quality food that heals mind and body. I love cooking healthy, nutritious food for others. I’ve recently become more involved in organic farming, growing high quality, nutrient dense ingredients and just returned from a WWOOF experience in Hawaii. I also love traveling—trying new foods, meeting new people and seeing beautiful places from around the world. Some of my other hobbies include yoga, painting, reading and knitting.

​Elizabeth’s projects include: the Ark of Taste in School Gardens program, assisting with hands on school garden and cooking workshops for Slow Food Denver, help with coding and updating the school garden website, and developing resources for our program like flash drives for conferences.



Yari Izigzon

yariSan Diego, CA native, raised in Mexico, Yari’s passion for natural food and education came from picking up figs from her grandma’s garden and buying fresh fruit and veggies on the streets of Tijuana. Living on a Kibbutz in Israel and working on the land, brought her an even deeper understanding and appreciation for agriculture, nutrition and communal living. Currently coordinating the Lafayette English classes program for Intercambio De Comunidades and starting her internship with Slow Foods, Yari hopes to spread literacy and food education to communities around the world. An old desire re-awaken by a recent backpacking trip to India and Nepal.

Yari’s projects include: event planning for the School Garden Spring Break Conference in Charlotte, NC in April, planning company work days in Denver school gardens, helping with the Slow Food Planet App for Denver, some communications and social media, and Spanish translation. ​




Hannah Keitel​

hannahI recently graduated from the University of Denver with a BA in International Studies and Spanish. My love for the slow food movement began in high school when I learned what industrial food production really is and the devastating consequences it has on our health and the environment. I believe that food can be positioned as a solution to many issues facing society and am passionate about making healthy food available to everyone. In my spare time, I love exploring the Colorado outdoors, hiking, cooking, reading, travel and practicing yoga.

Hannah’s projects include: the Global Garden Exchange international email pen pal program, the Eat Local Challenge campaign/fundraiser for Slow Food Denver, and some work with Salesforce, garden google map, and our Flickr photo library. ​


Submit a Comment

Recent Posts

Announcing the Snail Trail!

Slow Food Denver is excited to announce the launch of the Snail Trail. It is a dining passport that will take you on an eating adventure with coupons from a dozen of Denver’s restaurants & food organizations that are aligned with our Chapter’s efforts for good,...

Learning with Lil’ Sprouts: Pasta Salad

Learning with Lil' Sprouts: Pasta Salad    How best to keep a dozen kids grades K-4 engaged in a cooking class? I ask myself this as I start my first semester teaching two classes with Lil’ Sprouts. The answer, it turns out, is not to plan a class around all the...

At Home Soil Conservation

At Home Soil Conservation  The use of fertile land for crops is essential for our society. However, a report on agriculture notes that US soil is seeing high soil degradation and a drop in soil fertility. To make up for this loss, farmers use fertilizers containing...

Learning with Lil’ Sprouts: Homemade Dressing and Salad

Learning with Lil' Sprouts: Homemade Dressing and Salad   I don’t like salad! is the first response of most students when I tell them we are making a dressing and salad for cooking class.  You don’t have to like it, but you may have fun making one I tell them....

Fall Recipe: Swedish Apple Cake

Fall Recipe: Swedish Apple Cake One of my favorite things about fall, without a doubt, is the food. The scents, tastes, and memories that surround autumn dishes always make me look forward to the cooler weather and falling leaves. One recipe that has been a staple...

Combatting College Food Waste

Combatting College Food Waste Since moving away for college, and having to buy ingredients and cook food on my own, I’ve become very aware of how fast my food sours, spoils or even sprouts. I’ve found that when purchasing produce to make meals for one person, I have a...