The Good Food Awards celebrates cultural authenticity, regional flavors and traditions with our pantry category! Umami-packed miso paste, pungent sambal, spicy hot sauce, colorful salsa and a plethora of savory condiments, made from responsibly sourced, GMO-free ingredients, will be considered for Awards this year. View the full criteria for entry.

Click here to view the 2018 Finalists.


Geetika Agrawal is the Senior Program Manager at La Cocina, a non-profit food business incubator based in the Mission District of San Francisco. At La Cocina she works directly with talented immigrant entrepreneurs as they scale up and grow their food businesses – which means she spends every day in a kitchen surrounded by folks cooking up dishes from every corner of the world – Japan, Nepal, Guanajuato and more.  She can’t wait to see the amazing products people are cooking up to make our pantries and our dishes more delicious.

Allison Ball is the founder of Allison Ball Consulting, specializing in growing food businesses through her one-on-one consulting and online group classes. Prior to launching her own business, Alli was essential in the development of the Bi-Rite Family of Businesses, sourcing product and coaching grocery staff for years on 18th Street, and then as Head of Grocery & Store Manager at Divisadero, building and managing a team and operations to support the majority of the products in the store. Alli has a deep love of savory foods, and is happiest when starting each day with avocado toast and a bike ride. 


Michelle Fernández, Brand Partnerships Manager, Pop-Up Magazine
Stacy Ladenburger
, Editor & Community Manager, GuildSomm

Kelly LeCoy, Director of Sales & Marketing – Emerging Brands, Touch Agency
Deagon Williams, Principle, Culinary Business Strategy


Hans Baldauf, Partner, BCV Architects
Stephanie Barrett, Head Chef, Glen’s Garden Market
Sara Brito, Co-Founder, Good Food Media Group & President, Good Food 100 Restaurants
Heidi Brown, Owner, Heidi Eatrs A Lot Consulting
Erin Fairbanks, Creator, Ladies’ Night by BKBF
Rick Field, CEO and Chief Pickler, Rick’s Picks
Jen Franco, Program Manager, Food Craft Institute
Merril Gilbert, Founder, The Merril Gilbert Company
Dava Guthmiller, CEO & Creative Director, Noise13
Corey Hill, Founder, Indie Food Hub
Kristine Arambulo Keefer, Founder, KB Public Relations
Kelsie Kerr, Owner & Chef, Standard Fare
Alison Kunetka, Senior Manager of Food Development, Williams-Sonoma
Adriana Lahl, Owner, Sal de Vida Gourmet
Dilsa Lugo, Owner & Chef, Los Cilantros
Joyce Mallonee, Food Product Launch Consultant, Mallonee & Associates
Christina Mitchell, Founder, Local Biz Talk
Lisa Marie Murray, Retail Strategist, La Cocina
Chris Munsey, West Coast Sales, Vermont Creamery
Ben Ospital, Founder, Modern Appeailng Clothing
Ariel Pasternak, Founder, Pineapple DC
Moti Phillips, Director of Marketing, California Farmers’ Markets Association
Mary Rocca, President, Palace Market, Rocca Family Vineyards
Sally Rogers, Chair, Slow Food San Francisco
Jennifer Rojas Cline, Grocery Buyer Assistant, Bi-Rite
Tahnee Shields, Small Farm Consultant, Hustling for Farmers
Erin Scott, Photographer, Author & Recipe Developer, Erin Scott Studio
Amaryll Schwertner, Executive Chef, Boulettes Larder
Linda Sikorski, Senior Buyer, Market Hall Foods
Lucy Bowen Taylor, Founder & Executive Chef, Taylored Taste