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!
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 July 29, 2014 in News
We want to thank everyone who came out to our Portland Roadshow event and a special thanks to our partners Olympic Provisions, Organic Valley and Ecotrust for their support. In case you missed the event, check out this great recap from the Portland Tribune.
Posted on July 7, 2014 in News
We’re thrilled to announce our fifth annual call for entries! From July 7 – August 1 we’ll be accepting entries to the Good Food Awards in 11 categories: beer, cheese, charcuterie, chocolate, coffee, confections, pickles, preserves, oils, spirits and – new this year – honey. In celebration of our fifth anniversary we’ve also expanded existing categories to make this year our biggest and best yet. Producers can now enter ciders (in the Beer category), preserved fish (Charcuterie) yogurt and kefir (Cheese), kombucha (Pickles) and cocktail modifiers (Spirits).
Our friends over at Good Food Web have the scoop from our very own Good Food Awards Director, Sarah Weiner on the impact and value of winning a Good Food Award for small businesses – check it out here.
Posted on June 11, 2014 in News
Thank you to everyone who helped make our DC Roadshow stop a success! Special thanks to the team from Edens and Union Market – Jodie McLean, Katie Bucklew, Jenna Stern, Evelyn Hawkins and Richie Bradenburg. We’d also thank our Good Food Marketplace vendors who joined us from across the Eastern Seaboard, from Brooklyn to Raleigh and everywhere in between. Stay tuned for photos on our Flickr page, and check out these two beautiful photos essays of our time in DC: from Brightest Young Things some gorgeous shots of Sunday Supper and from our friends at Dolcezza a recap of our Monday night potluck with farmers, artisans and friends.
Posted on April 16, 2014 in News
We’re holding our first ever online Good Food Auction and auctioning off 20 incredible food experiences and tasting boxes from across the nation to the highest bidder! Get a glimpse into what it takes to win a Good Food Award with the “Ultimate Good Food Awards Experience,” including attending the private judging of the 1,500 entries in San Francisco alongside 200 food luminaries (past judges include Alice Waters, Michael Pollan and Ruth Reichl), AND tickets to the Awards Gala to rub elbows with the 2015 Good Food Award Winners and be the first to taste the 130 winning foods.
For beer enthusiasts, bid on a chance to work side by side for a day with master brewer Dave McLean of Magnolia Brewery, or to create your own personal signature beer with the team behind Cerveceria de MateVeza. Want to see where the local food movement began? A chance to sit at the non-bookable Chef’s Table within the kitchen of the iconic Chez Panisse could be yours. These exceptional packages include a taste of the American marmalade that took gold this spring at the World’s Marmalade Competition in Britain, delivered straight to your door; salami of the month subscription from four-time Good Food Award Winner Olympic Provisions and much, much more.
Check out all of the tasty, authentic and responsible packages here!
Posted on April 1, 2014 in News
We’re excited to announce Good Food Merchants Guild‘s new partnership with Off the Grid, an organization that activates urban spaces to create community markets. Beginning Sunday, April 6, and every Sunday through October, join us at the Picnic at the Presidio and visit our collection of Good Food Awards Winners and Guild Members selling their delicious wares on the beautiful Main Parade Ground. Picnic in the sun, enjoy some great food on the spot and take something delicious home!
Photo credit: Marc Fiorito, Gamma Nine
Posted on January 24, 2014 in News
“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 in News
We joined forces with CUESA and Kitchen Table Talks for a fascinating panel discussion to answer the question, “What does ‘Artisanal’ mean, anyway?”. We were joined by our friends Sue Conley (Cowgirl Creamery), Eli Cairo (Olympic Provisions), June Taylor (June Taylor Company) and Marcy Coburn (Food Craft Institute) to discuss what it means to be an ethical, sustainable and viable artisan food artisan in today’s world. Check out CUESA’s recap and audio from the panel.