Calling on the jammiest jams and most mouthwatering marmalades, the Good Food Awards will be handed out to the tastiest sweet preserves made with fruits that are synthetic pesticide and herbicide free, GM free and responsibly foraged. Learn about the many types of preserves being crafted in America here. View the full criteria for entry.


Hannah Robie is a publicist at Postcard Communications, a boutique food and beverage PR firm. Here she is privileged to work with a number of Bay Area chefs, restaurants and food artisans. Hannah joined Postcard fresh from a 2014 internship with the Good Food Awards, and was a Pickles Committee member during the 2016 Good Food Awards season. Her involvement in the Bay Area’s sustainable food scene has run the gamut from scooping Ici ice cream at Berkeley Farmer’s markets to volunteering in the kitchen classroom at Berkeley’s Edible Schoolyard. Hannah is an avid recipe tinkerer and cookbook reader.

Sean Timberlake has been writing professionally for 20 years. He is the founder of Punk Domestics, a community and aggregation site for DIY food enthusiasts, and is the Food Preservation Expert for

Anna Smith Clark (Chair Emeritus) returns to the Good Food Awards for her fourth year as a Preserves Committee Chair. Anna became well acquainted with jam making as a child, drawing on the giant apricot tree in her mother’s back yard in Santa Monica. She’s had something boiling in her own kitchen ever since, always following the seasonal line-up of fresh fruit and produce. As the founder and CEO of the online marketplace Get Gone Traveler, Anna has made it possible for the people around the globe who grow and produce our food to offer paid visits, classes, and shared meals to food-forward travelers everywhere. 


Marisa McClellan, Food Blogger & Cookbook Author, Food in Jars
Shakirah Simley, Community Programs Manager, Canner-In-Residence, Bi-Rite Family of Businesses & Certified Master Food Preserver, UC San Mateo & San Francisco County Extension


Marian Baldauf, Vice President, Dodge & Cox
Richie Brandenburg, Director of Culinary Strategy, EDENS
Viola Buitoni, Home Cooking & Food Culture Instructor; Blogger, Viola’s Italian Kitchen
Christine Farren, Director of Development, Center for Urban Education about Sustainable Agriculture (CUESA)
Gail Hayden, Director, California Farmers’ Markets Association
Mei Ling Hui, Master Food Preserver, San Francisco/San Mateo UC Cooperative Extension
Alison Kunetka, Manager of Food Development, Williams-Sonoma
Marcy Masumoto, Co-Owner, Masumoto Family Farm & Co-Author, The Perfect Peach

Martha McMillin, Owner, Preserving Place
Raph Mogannam, Buyer, Bi-Rite Market
Dominic Phillips, Executive Producer, Seedling Projects
Elisabeth Prueitt, Co-Founder, Tartine Bakery; Executive Pastry Chef, Tartine Bakery & Blue Bottle Coffee
Michelle Pusateri, Creator, Nana Joes Granola
Janet Tarlov, Co-Owner, Canyon Market
Gibson Thomas, Publisher & Editor, Edible Marin & Wine Country
Sara Wilson, Owner, Market Hall Foods