We are currently in the process of vetting all high scoring entries to ensure they meet our sustainability criteria. All high scorers will be contacted by email between now and the end of October. Finalists will be notified of their status after all responses are received and verified for their category. An official press release with the full list of Finalists will be posted on our website in mid-November. Thank you for your patience!
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We’re excited about our new partnership with Treatsie, a company sourcing amazing artisan sweets from small-batch vendors around the country! Click here to purchase curated Confections, Chocolate and Preserves Boxes featuring 2014 Good Food Awards Winners!
We get it, it’s been a busy summer – maybe you just got back from vacation, maybe our email got lost in the shuffle or maybe you’re up to your elbows making your tasty, authentic and responsible food. Everyone deserves a break, so we’re extending the entry period deadly to midnight on Tuesday, August 5. Because celebrating five years of Good Food deserves a fifth week of incredible entries, don’t you think?
Be sure to enter before midnight on Tuesday to be part of the only national initiative to recognize excellent in taste and sustainability. The entry fee is $65 per entry to cover storing, sorting and processing, and don’t forget members of the Good Food Merchants Guild get one free entry, so join today! Take me to the Good Food Awards entry page please.
Posted on January 24, 2014 in Blog
“For two years, my father refused to wear shoes. He grew a blond Afro, protested the war, and stood up for equality. He was part of a generation that believed in new ideas, shifting the status quo. Before my father, his friends and a few million free thinkers preached peace, equality and community, society went along with racial, gender and global injustice, and the constraint and loneliness often felt living life within a rigid mold, insensitive to the diversity of the 300 million Americans living it.
Five years before the Afro, my dad had a crew cut and lived in a modest nuclear family. A path was laid out for him: marry, work from nine to five, using your head and not your hands if you can help it. Accumulate a sofa, the latest appliances, have children. I asked him one day what moved him – what moved a generation – to deviate so greatly from this plan. To opt out, find the bravado to say the status quo was devoid of something important and blaze a different path.
Bob Dylan. The Beatles. Janis Joplin. Paul Simon. Artists, poets and musicians who, through their art, expressed something everyone was feeling. Through their craft they translated deep yearnings – authenticity, passion, community, connection – into a language my father’s generation could understand. They would go on to fame and fortune, but at the most basic level, they were sensitive people who saw injustice and felt emptiness in living the status quo and were driven to give voice to the creativity within. Unable to walk the road their parents had, they pursued a path that brought with it community, joy and self-expression.
Young people everywhere were drawn to their words and sound, and saw in these artists a different model of how to live: a choice of connection and expression rather than consumption and security. The integrity and dedication with which these musicians practiced their art attracted people to them, opened the door to a new way of being.
Lately, I hear a lot of people compare food producers to rock stars. But I beg to differ. You are not rock stars; you are the folk musicians and poet-revolutionaries of our generation. Now, it is your art that resonates with people all across the country, in every state, more and more every day. Your dedication to your craft – be it coffee roasting, brewing, curing, preserving or cheese making – is inspirational and shines true in an age where attention spans run shorter than 140 characters, fame is born from reality TV rather than exceptional talent, and our greatest musicians sign deals with Coke and PepsiCo. Your creations are experienced on a visceral level; your passion comes across in every bite.
More than musicians, more than writers, you live the virtues of authenticity, passion, community, and connection. Every food crafter celebrated tonight has by necessity created a tightknit community around them. Without deep ties to the farmers, foragers and ranchers who care about cultivating and rearing the very best, you could never achieve the level of excellence you have, rising to the top in a blind tasting of 1,450 foods from all 50 states. An intoxicating passion for your work comes across every time I speak to one of you about what you do. Connection happens the moment I taste a bite and watch you watching me, sharing my joy. You come from 32 states, expressing what grows there uniquely – Wild Black walnut oil from Missouri; pickled sea beans from the California Coast, Buffalo Pastrami from Colorado. Your work is a true and authentic expression of tradition. And like any good artist, you walk this path not for the promise of a pot gold at the end, but from a drive to express what is deep inside you.
Walking this path we have discovered a wealth our parents never talked about when extolling the virtues of becoming a lawyer, a doctor, or an accountant. Generosity is a way of life, and our souls relax into the abundance of good food and drink that is the backdrop of a great food crafter’s life. Daily we experience the joy of exquisite taste, and watching others enraptured by what we create. The freedom of knowing we are answering a call inherent in our souls, the fullness of working in tandem with the seasons, our communities, and our creativity in contrast to the bleak emptiness of doing a job simply to do a job.
Like the great artists and musicians of the 60s, both our art and our example of living – social norms be damned – are having far reaching effects within our culture. Colleges from Harvard to Yale to NYU offer classes in food studies. Food businesses are amongst the top growing industries in America. Young people are leaving jobs as computer programmers to start jobs as chocolate makers. Venture capitalists who got rich from Facebook and Twitter are investing in coffee roasteries and olive presses. More people than ever are incorporating Good Food into their daily lives, realizing it is worth every penny to have something tasty, authentic and responsible. Everyone wants to be close to you and what you do, because it is real, tangible, joyful, connected. The effect of leading a more joyful life – the effect of connecting to someone who made what you are about to put in your mouth – the effect of sharing your art with other people you love and bringing them happiness – experiencing the attitude of generosity and discovery that is pervasive amongst great food makers – these effects on cultural norms, and indeed, global events, can not be underestimated.
Like the 60s, we are living in a time of great shifts and uncertainty. People are tiring of the accumulation of things, faster, more information, more productivity, and seeking a different way to live. But they need someone to show them the way – a way to cut through the surface and reach human generosity, a thoughtful way, a connected way, a joyful way to live. Food is the way, and you are the poet-revolutionaries to lead us there.”
-Sarah Weiner, Executive Director, Seedling Projects
Posted on November 1, 2013 in Home Page
July 5 – 31, 2016: Entry Period, 2017 Good Food Awards
September 18, 2016: Blind Tasting, 2017 Good Food Awards
Posted on September 23, 2013 in Blog
Posted on January 17, 2013 in Home Page
A panel discussion on January 21 will bring together academics, authors, and coffee professionals to discuss how ideas about sustainability in coffee are evolving.
Sustainability is notoriously complex, embedded in deeply interdependent environmental, social, and economic contexts. And coffee, which must play convoluted games of global leap frog to get from farms into our cups, is no less tricky.
On the environmental front, there are severe consequences for poor land management and climate change, energy inputs to process and transport it, and consumer waste here in the US. The economic challenges to sustainability may be the most acute and pressing: coffee farmers and their families often have wildly fluctuating incomes and little to no control over what prices they will be paid, limited access to credit to pay for the costs of improvements, and many suffer from seasonal hunger once the harvest is over. A major purpose of certifications like Fair Trade and USDA Organic is to provide farmers with direct access to coffee buyers, to level off some of the vast insecurity that has prevailed in global coffee markets for decades. When it comes to social justice, there are many issues: historical paternalism, indigenous land rights, government infrastructure, and the great wealth disparity between coffee growers and coffee drinkers.
In the last three decades, the coffee industry—somewhat uniquely—has entwined itself with sustainability at a deep level. Fair Trade began with Mexican indigenous coffee growers and grew to be an international movement. These days, Fair Trade is both expanding and being usefully challenged and questioned by coffee roasters and their farm partners who are focusing on quality as an alternative avenue for market access and long-term survival.
There are no easy answers.
When I was writing my book Left Coast Roast, for which I interviewed 60 coffee roasters, the issue of sustainability was among the thorniest topics of conversation. But it led to some of the most interesting conversations I had with coffee roasters, in which thoughtful, passionate people were willing to grapple with their own beliefs.
I was interested in exploring how ideas about sustainability have changed in the last decade, and in hearing from both coffee roasters and academics on the issue. What is known about effective solutions? What are we still guessing at? Are quality and sustainability mutually reinforcing or do they sometimes conflict? This last question is particularly relevant to the work of the Good Food Awards.
I am grateful that the amazing folks at CUESA in San Francisco were keen to take up the topic and agreed to sponsor a panel discussion on it that would tie to the Good Food Awards presentation.
If you’ve ever grappled with these questions over a hot cup of coffee, I hope to see you there.
Coffee and Sustainability Panel Discussion
San Francisco Ferry Building
January 21, 6 pm
Coffee is a daily necessity for many of us, savored quietly in the kitchen, downed at work as a mid-afternoon pick-me-up, or sipped at a cafe among friends. With the exploding popularity of coffee in recent years, there are more options than ever, and more confusing messages about what “sustainable” means. Which coffee should we choose? In the Bay Area, you won’t find any coffee farms, but you will find local artisan roasters who are grappling with these questions, selecting their beans not only for quality and taste but also for values. Join CUESA for a discussion of the ethics behind a cup of coffee: What is its environmental footprint? Are the farmers taking care of the land? Are they getting a fair price, and what is the effect on the communities along the supply chain?
Hanna Neuschwander, author of Left Coast Roast: A Guide to the Best Coffee and Roasters from San Francisco to Seattle, will introduce the complexities of growing coffee and moving it around the globe. She will moderate the panel.
Christopher Bacon, environmental social scientist, professor at Santa Clara University, and co-author of Confronting the Coffee Crisis
Stephen Vick, quality control manager at Blue Bottle Coffee Co.
Colby Barr of Verve Coffee Roasters, 2013 Good Food Award Finalist
There will be a reception following the panel, at which Blue Bottle and Verve coffees will be available for tasting.
Posted on January 5, 2013 in Home Page
GOOD FOOD AWARDS TICKETS ON SALE NOW
114 Winners to Gather in San Francisco to Celebrate on January 18-19, 2013.
SAN FRANCISCO, CA (January 3, 2013) – Just over 100 tickets are now available to the public for the Good Food Awards Gala Reception on Friday, January 18, as well as Early Access tickets to the Good Food Awards Marketplace and Beer & Spirits Garden taking place Saturday, January 19.
The private Awards Ceremony – often referred to as ‘the Oscars of food’ – will be held at the iconic San Francisco Ferry Building, where the winners will be feted with a champenoise-style American Cider toast before a ceremony and gala reception.
Wall Street Journal columnist Kitty Greenwald remarked, “the Awards Ceremony puts a spotlight on people who are working hard, keeping a pulse on what’s happening [around the country]…it means an exciting future for young entrepreneurs and for food quality nationally.”
The gala reception immediately follows the ceremony, with the winning food and drink, representing the best of America’s tasty, authentic and responsible food culture, featured on regional tasting plates and in dishes as envisioned by 10 local chefs (including Sarah and Evan Rich of Rich Table, Comstock Saloon’s Carlo Espinas, Bill Corbett of The Absinthe Group, the Cowgirl Creamery team and William Werner of Craftsmen & Wolves). An open bar will serve the 14 winning beers and 13 winning spirits crafted into cocktails by the creative team behind Rye on the Road. A limited number of tickets to join the winners and judges at the gala reception can be found at Eventbrite ($95).
The following morning of January 19, the public Good Food Awards Marketplace will be held at the Ferry Building from 9AM to 2PM ($5 suggested donation at the door) in conjunction with CUESA’s celebrated Ferry Plaza Farmers Market. Visitors are encouraged to taste and purchase the winning products directly from the passionate food producers gathered from around the country. Many of the products are available only once a year in San Francisco. Upstairs in the Ferry Building’s Grand Hall, winning brewers and distillers will dish out tastes of their beverages from 11AM to 2PM ($15 at the door). Spirits will be sampled in their raw form as well as in cocktails by Rye on the Road.
A limited number of Early Access tickets to the Marketplace (8 – 9AM) are available for purchase ($15, including 5 $1-off coupons for those looking to buy Award Winning foods), as are tickets to the Beer & Spirits Garden ($15, includes 5 tastes and general admission to the Marketplace). A Press Tour of the Marketplace will be held from 8AM to 9AM to give the media a chance to meet and greet with the winners before the market opens to the public (interested press please use media contact, below).
The Good Food Awards would not be possible without the generous support of its many partners. We would like to specially thank founding partners Whole Foods Market, as well as Good Food Awards Lead Sponsors, Williams Sonoma and the San Francisco Ferry Building. The generous support of Bi-Rite Market, the Wisconsin Cheese Milk Marketing Board, New Resource Bank, HUB Bay Area, CUESA, Dominic Phillips Event Marketing and Veritable Vegetable is also critical to the success of the Good Food Awards.
ABOUT SEEDLING PROJECTS
Seedling Projects, a California public benefit corporation, is led by Sarah Weiner and Dominic Phillips, who have united their diverse skills to support the sustainable food movement. Through focused events and strategic models it engages the public in finding better ways to feed our communities. Find more information at: www.seedlingprojects.org