Kimchi, cortado, bread and butter pickles and even kombucha: all vinegared and lacto-fermented savories made around the country from real ingredients that are responsibly foraged or grown without the use of synthetic inputs are eligible for the Good Food Pickles Award. View the full criteria for entry.
Enter the 2018 Good Food Awards here!
Emiliana Puyana was born in New York, but raised in Venezuela. Food and cooking have always been her passion and love. In 2002, she made the move from New York to San Francisco, having fallen in love with the Bay Area after working at La Folie. She has held many different food titles as a San Francisco resident, including creator, owner and one and only hand of Jarred SF Brine, a two-time Good Food Award winner in the Pickles category. Her love of all things food keeps her glued to the Bay Area, while constantly on the move. She now finds herself working as the program coordinator at La Cocina, a non-profit organization that supports low-income food entrepreneurs as they formalize and grow their businesses.
Christian Reynoso first learned about good food in Sonoma Valley as a child at his parents’ Spanish restaurant where he would help out by hiding under tables and popping out to surprise greet guests. As Christian has lived in the Bay Area, he has grown his passion for connecting people through food. A two-time judge and Co-Chair, last year for the Good Food Awards, he brings this experience and food knowledge to the Pickles Committee again this year. He is a graduate from the Pickles and Ferments Mastery course at The Food Craft Institute, where he honed his own canning business savvy. He is also an active taste panel member on the California Olive Oil Council in Berkeley. Mainly, he can be found in the kitchen at Zuni Cafe in San Francisco. When he is not cooking at Zuni, he is still cooking and testing recipes for new cookbooks for chefs in the Bay Area and beyond.
John Birdsall, Journalist
Marcy Coburn, Executive Director, Center for Urban Education about Sustainable Agriculture (CUESA)
Ally DeArman, Director, Food Craft Institute
Michelle Mah, Director of Operations, The Slanted Door Group
Nik Sharma, Writer & Photographer, A Brown Table & San Francisco Chronicle
Karen Solomon, Author, Jam It, Pickle It, Cure It
Liz Subauste, Restaurant Consultant, Sobremesa