The Good Food Awards celebrates the sustainable food movement at sea with our preserved fish category. Now the catch from our oceans, lakes, rivers and streams has a platform all its own, with help from Monterey Bay Aquarium Seafood Watch® and Fish Revolution. To honor the work of chefs experimenting in these waters, we welcome restaurants with in-house curing, smoking and preserving programs to submit their entries. From salmon rillettes to jarred oysters and trout roe, we’re proud to cast our net wider into the responsible fishing community. View full criteria for entry.
Maria Finn is formerly Director of Marketing for Real Good Fish, a Community Supported Fishery on the Monterey Bay. She is also a journalist and author and has been a contributor to the Food & Environmental Reporting Network, Sunset Magazine and many other places. She’s the author of five books, including the TED Book, The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean. She spent 8 years working in the Alaska fishing industry, including crewing on an all-female salmon boat. Currently, she lives on a houseboat in Sausalito where she has a native oyster garden and is trying to convince her neighbors that bi-valves make great pets.
Katherine Harris is a gastronome, writer and adventurer whose interests include fermentation, innovation and the representation of lived experience in travel writing. As part of the Seedling Projects team in Summer 2014, Katherine assisted with sustainability vetting for new applicants to the Good Food Merchants Guild. A Northern California native with a serious case of wanderlust, Katherine graduated in Fall 2015 with a Master in Food Culture & Communications from the University of Gastronomic Sciences in Bra, Italy. Currently, Katherine is the Executive Assistant to co-owner Cindy Daniel of Healdsburg SHED, a proud member of the Good Food Retailers Collaborative and contributes educational content to the SHED website.
Crystal Sanders, Founder, Fish Revolution
Sandy Sonnenfelt, Prepared Foods & Pasta Program Director, Market Hall Foods & The Pasta Shop
Wendy Weisman, Co-Founder, Insight Network & Sustainable Seafood Advocate
Matt Beaudin, Chef, Monterey Bay Aquarium
Haven Bourque, Principal, HavenB Media
Gabriela Cámara, Chef & Owner, Cala Restaurant
Cesare Casella, Owner, Casella’s
Jina Osumi, CEO, Humphry Slocombe
Martin Reed, CEO, Blue Sea Labs
Harry Rosenblum, Co-Founder, The Brooklyn Kitchen
Sasha Bernstein Skon, Director, The Cooking Project