Preserves

Committee Chairs

Emily Morgan is the co-founder of Eat Retreat, and a former Seedling Projects intern. With her farming background, she can charm the stone off any fruit tree and is thrilled to be putting her sweet tooth to good use.

Amy Chu was Seedling Projects‘ first intern. After working behind the scenes at Good Food Awards 2010, she is now ready to explore the sweetest category, Preserves, and enjoy its sugary perks!

Committee

Gabriel Cole is a leader in the building of sustainable food systems and his consultancy, Fare Resources, provides structure and strategy for companies with a triple bottom line. He brings fifteen years of experience as an Executive Chef, event organizer, restaurant consultant and teacher. He helped to produce the Taste Pavilions at Slow Food Nation; two DooF-a-Palooza events, and is currently a consultant for the Alameda County Small Business Development Center and the Renaissance Center of Bayview.

Casey Havre created Loulou’s Garden, a small company dedicated to producing entirely hand-made jams, preserves and pickles in Escalon, CA. As the Slow Food Nation Preserves Curator, she brought together hundreds of preserves from around the country. She also works at an organic farm in the San Joaquin Valley.

Traca Salvadogo is a co-founder of the world’s first International Food Blogger Conference. A recognizable face in the Seattle food scene, she runs the popular Seattle Tall Poppy blog detailing her food discoveries around Seattle.

Julia Vanderham is an organizer and event producer who was raised on the mean streets of the fine dining world. She manages the Magik*Magik Orchestra, a non profit orchestra which has collaborated with Sting and other great musicians, and loves to eat, cook, and whip people into shape.

Emmy Moore founded Emmy’s Preserves in 2010. The San Francisco based business offers artisan pickled vegetables and preserved fruits, sourcing their produce exclusively from local, organic farms.

Dafna Kory is the founder of INNA Jam, a preserves company based in Berkeley, CA. INNA products are environmentally sustainable and made from fruits sourced within 100 miles of their Berkeley kitchen.

June Taylor runs her jam business from The Still-Room, a kitchen and storefront space in Berkeley, CA. She has practiced preserving for more than 20 years and is as interested in the history of food preservation as its practice. Taylor was one of the first of a growing coterie of jam makers to make their mark locally.

Judges

Jean Armstrong, Brand Marketing Manager for Williams Sonoma
Vanessa Barrington, Author of DIY Delicious and Co-author of Heirloom Beans
Eleanor Bertino, Owner of Eleanor Bertino Public Relations
Christopher Bleidorn, Pastry Chef at Benu Restaurant
Jim Dodge, Director of Bon Appétit Management Company San Francisco
Kitty Greenwald, “Slow Food Fast” columnist for the Wall Street Journal
Casey Havre, Founder of Loulou’s Garden
Deborah Kane, Vice President of Food and Farms at Ecotrust
Neil Lick, Vice President of Retail Merchandising for Williams Sonoma
Aida Mollenkamp, Host of Food Crafters
Nell Newman, Founder of Newman’s Own Organics
Samin Nosrat, Cook, Writer and Co-Founder of Pop Up General Store
Emily Olson, Co-Founder of Foodzie.com
Ruth Reichl,  Editorial Advisor for Gilt Taste
Amaryll Schwertner, Owner and Chef of Boullette’s Larder
Dave Stockdale, Executive Director of CUESA
June Taylor, Owner of June Taylor Company
Bryant Terry, Author of Grub and Vegan Soul Kitchen
Emily Thelin, Freelance Writer for Wallstreet Journal and Food and Wine Magazine
Jessica Theroux, Author of Cooking with Italian Grandmothers
Alice Waters, Founder of Chez Panisse and the Edible Schoolyard
Wendy Weiden, Food Consultant and Former Buyer for Williams Sonoma
William Werner, Chef and Founding Partner of Outfit Generic
Ann Yonkers, Co-Director FRESHFARM Markets