Mervyn Floyd, President
Merv was born in 1943 in a small farming / tourist town in Exmoor, SW England. In the immediate post war era with food rationing, it was very much a case of grow your own vegetables, and get meat from the farm or shoot it yourself.
He worked school holidays in a butcher shop and learned the correct way to cut meat.
Merv later joined Rolls-Royce Aero Engines as an engineering apprentice, attended college in parallel and graduated in Electronics. In 1971 he moved to Switzerland and spent 16 years living in a farming community near Gruyeres. Merv traveled extensively and had the opportunity of enjoying many of the worlds top restaurants as well as local cuisine and home cooking in many countries.
In 1986, as an executive responsible for aerospace corporate business in USA he moved first to New England, married Kathy who shares the same food values, and then in 2003 to Whidbey Island. Merv retired in 2012 and operated as an International consultant until 2015. He is a founding member, ex-board member and officer of South Whidbey Yacht Club.
Merv is a firm believer in the concept of Slow Food and educating people about the benefits of growing, cooking, preserving and eating good fresh food. He has professional experience for 40+ years, creating a climate of cooperation and consensus between corporate management teams and its major customers.
Maryon Attwood, Vice President
Maryon Attwood is a co-founder and co-owner of Cook on Clay, a local woman-owned artisan manufacturing company that dovetails with sustainable communities and collaborative values-based businesses.
As a Board Member of Slow Food Whidbey Island, Maryon brings over 30 years of experience as a non-profit executive to the business of Cook on Clay, combining her values and passions into this family-owned venture. Maryon has managed community arts and cultural organizations with all of their unique complexities. She has created and established major state and regional environmental preservation, farmer training, and arts education programs across the country. Cook on Clay is her first private venture as she continues to develop business and products that serve a community vision.
Maryon’s formal art training includes a classical fine arts education and a B.A. from Monmouth College. She studied at the Art Institute in Chicago, Illinois, the Smithsonian Institution in Washington D.C. and the Gage Academy in Seattle. Maryon’s interest in clay began when she was the Executive Director of the Worcester Center for Craft in the mid-1990’s. Her interest in producing oven-to-table and grill-to-table platters comes from her concern for healthy foods prepared safely without the use of Teflon, aluminum pans, or aluminum foil.
Maryon is an agricultural and community activist working on sustainable community and food system issues that encourage healthy environments and farmland preservation.
Bob Boehm, Treasurer
Bob brings a broad range of executive management, leadership and financial management skills developed during his 40 year career that started in public accounting where he earned his CPA. After two years in the military he returned to public accounting then on to management experiences in the insurance industry, followed by executive management, leadership and financial management positions in the training and consulting industries, initially with the Forum Corporation where he was VP-Finance, managing all accounting operations, and subsequently an executive role in the startup consulting division in the US and then in Europe. More recently he was Executive Director with the Deltapoint Corporation, a world recognized implementer of lean manufacturing management systems and Joan Wellman & Associates, Inc., a leader in the implementation of Lean Management systems in the Healthcare Industry.
Bob also brings twenty five years of profit and non-profit board experience in the consulting (profit) and visual arts, performing arts, music education, and primary school areas (non-profit). He has served as president, vice president and treasurer on most of these Boards.
Kathy Floyd, Membership
Kathy's grandfather had a dairy farm in the Berkshire Mountains of Massachusetts and she spent many happy hours as a child milking cows, picking wild blueberries and catching trout from the small stream on their property. She learned her skill at apple pie baking at her grandmother’s knee.
She moved to Whidbey Island in 2003 and has been a member of Slow Food Whidbey Island since 2013. She has been retired since she moved here and spends her spare time gardening and baking. She worked in the contributions department at Boeing in Renton prior to moving to the island and brings her experience in organizational and data skills to the board. She also served as membership chair on the South Whidbey Yacht Club for a year.
Her profile picture is with Ashes, a rescued pygmy goat who happily lives on Rosehip Farm and is eating her way through several acres of blackberries, a win-win for all concerned
Debra Richardson, Member at large
Debra has been a “foodie” and for many years interested and involved with the sharing food experiences with family and friends. She has recently been involved with farming and harvesting her own hog which if asked has been the ultimate Slow Food experience for her. Debra has served on the board for a number of years as both Secretary and Membership Chair.
Jenanne Murphy, Secretary
Jenanne was born and raised in Southern California. She attended Pomona College, and received a Bachelors Degree in Physics. After a 25-year career with the Space and Communications Group of Hughes Aircraft Company, she retired to Whidbey Island in 2000 with her husband. Her interests include traveling, cooking, gardening and foraging. She has been a member of Slow Food Whidbey Island since 2013, and is actively involved in helping to preserve heritage foods via the Ark of Taste.
Mary Ann Stine, Member at large
Mary Ann is a native Whidbey Islander, and a lover of everything Whidbey Island and Slow Food. As a retired educator from Everett Public Schools, she has a huge appreciation and passion for linking everything local to farm fresh food along with educational activities that bring the whole world of agriculture to life and help instill lifestyle choices that nurture bodies, communities, and the planet.
As a retired educator, it is her mission to provide opportunities to all to learn about Slow Food, local farmers and all of the sustainable resources Whidbey Island and Slow Food has to offer.
Mary Ann is co-chairing the cooking and events committee.