Slow Food Whidbey Island recently awarded two $125 “appreciation awards” to culinary students Jessica Babcock and Ezra Campbell.
Campbell is a senior at South Whidbey High School and is part of a Sno-Isle culinary arts class taught by Chef Becky Pechman. He’s also worked at the South Whidbey Commons Coffee and Book Store, the Orchard Kitchen and volunteered at the Soup Kitchen.
Babcock was recently accepted into a four-month internship at the Rome Sustainable Food Project (RSFP) and will spend up to 50 hours per week in the kitchen while she learns Italian.
Slow Food Whidbey Island is a non-profit organization founded in 2010.
It is dedicated to educating “the palate, connecting the community, and exploring the celebration of food from farm to table,” according to a press release.
Contact Kathy Floyd at email@example.com for more information.