preserves

Preserves

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.

Enter your preserves in the 2016 Good Food Awards here!

COMMITTEE CHAIRS

Anna Smith Clark 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, 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. 

Sean Timberlake has been writing professionally for nearly 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 About.com.

COMMITTEE

Cathy Barrow, Author & Founder, Mrs. Wheelbarrow’s Kitchen
Marisa McClellan, Food Blogger, Food in Jars, & Cookbook Author
Shakirah Simley, Community Coordinator, Bi-Rite Market
Harvindar Singh, Local Forager (Northern CA & Reno), Whole Foods Market

JUDGES FOR THE 2016 AWARDS

Christine Farren, Director of Development, Center for Urban Education about Sustainable Agriculture (CUESA)
Kitty Greenwald, Slow Food Fast Columnist, The Wall Street Journal
Allison Kunetka, Manager of Food Development, Williams-Sonoma
Marcy Masumoto, Co-Owner, Masumoto Family Farm & Co-Author, The Perfect Peach

Dominic Phillips, Executive Producer, Seedling Projects
Gibson Thomas, Publisher & Editor, Edible Marin & Wine Country

And more to come…