Calling on the jammiest jams and most mouth watering marmalades, the Good Food Awards will be handed out to tastiest sweet preserves made with fruits that are synthetic pesticide and herbicide free, GM free or responsibly foraged. This year, all forms of preserves are eligible, from conserves to the original way to preserve fruit- vinegar! Learn about the many types of preserves being crafted in America here.
View the full criteria for entry.

Committee Chair

Anna Smith Clark just completed her term as governor for Slow Food USA for the Bay Area region.  She is now centering her efforts on her Eco-Agritourism project, a personally tailored tour company focusing on local food and traditions. She also continues her work on International Lunchbox, a cross-cultural view of what we do for our children in regards to food, looking at traditions, issues and taboos, and Growing Traditions a look at the Bay Area urban farmers and gardeners growing food from their homelands.


Dafna Kory is the founder of Emeryville-based INNA jam and of Provender Social Club, a community group connecting food producers.

Jim Dodge is the Director of Specialty Culinary Programs for Bon Appétit Management.  Dodge is a highly respected pastry chef, educator, and author. The former Executive Pastry Chef at The Stanford Court Hotel in San Francisco, Jim appeared in the PBS series In Julia’s Kitchen with Master Chefs. He has published several books including the award-winning The American Baker and Baking with Jim Dodge and was Contributing Editor to the revised Joy of Cooking. The former Senior Vice President of the New England Culinary Institute, Jim serves on The Julia Child Foundation Advisory Council and a past board member of the International Association of Culinary Professionals.

Emmy Moore founded Emmy’s in 2010. The Oakland based business offers artisan pickled vegetables and preserved fruits, sourcing their produce exclusively from local, organic farms. Their Turmeric Cauliflower brought home a gold seal Good Food Award in 2012.

Marcy Coburn is the Executive Director of Food Craft Institute and the Eat Real Festival. Marcy has over 15 years experience with supervision and implementation of events, programs and communications in sustainable food and farming. Marcy joined the Eat Real Festival in 2011 after running communications and marketing for the EcoFarm Conference, the largest conference for Organic Farmers in America. In 2011, Marcy worked with Anya Fernald to found Food Craft Institute and conceive of and execute its training programs for new food artisans, most recently the Jams, Sauce and Condiments Master Course, which was implemented in close coordination with Bay Area food artisans. Marcy and her partner have lived in Oakland’s Temescal neighborhood for the past few years after moving to the Bay from Santa Cruz.

Preserves Judges

Allison McQuade, Proprietor at McQuade’s Celtic Chutneys
Ann Trudel, Artisan Preserver & Co-Founder at Ann’s Raspberry Farm
Anne Walker, Co-Owner at Bi-Rite Creamery and Author of Sweet Cream and Sugar Cones
Dafna Kory, Founder at Inna Jam
Eleanor Bertino, Founder of Eleanor Bertino Public Relations
Elissa Rubin-Mahon, Proprietor and Forager at Artisan Preserves
Elizabeth Prueitt, Proprietor and Pastry Chef at Tartine Bakery
Elizabeth Segran, Writer and Blogger at Jam Experiments
Ellen Roggeman, Jam Maker at McEvoy Ranch
Emmy Moore, Founder of Emmy’s Pickles and Jams
Frankie Whitman, Food Marketing and Business Development at Frankie Whitman Consulting
Gillian Sara Shaw, Baker and Proprietress at Black Jet Bakery Company
Greta Caruso, Good Eggs
Hannah Hoffman, Founder of Doughnut Dolley
Harvinder Singh, Local Food Forager at Whole Foods Market
Jean Armstrong, Director of Brand Marketing at William Sonoma
Jim Dodge, Director of Bon Appétit Management Company San Francisco
Joe Yonan, Food Editor at The Washington Post
Jordon Champaign, Founder at Happy Girl Kitchen
Karen Solomon, Author of ‘Jam It, Pickle It, Cure It’
Katrina Fried, Associate Publisher at Welcome Books
Kevin West, Blogger and Author of Saving the Season
Kitty Greenwald, Slow Food Fast Columnist at The Wall Street Journal
Laura Howard-Gayeton, Founder at Laloo’s Ice Cream
Marcy Coburn, Executive Director at the Food Craft Institute
Matthew Tinder, Pastry Chef for Daniel Patterson Group
Michele Pusateri, Baker & Proprietress at Nana Joes Granola
Michelle Wimborough, Founder of Cake Walking Baking and Pastry Chef at Zut!
Nell Newman, Founder of Newman’s Own Organics
Niloufer Ichaporia King, Author of My Bombay Kitchen
Ria Pell, Executive Chef at Ria’s Bluebird
Richard Parks, Author and Journalist
Sean Timberlake, Founder of Punk Domestics
Shelly Collins, Farmer and Jam-Maker at The Collins Farm
Susan Miller, Director of King Author Flour
Suzanne Drexhage, Owner of Bartavelle
Tyler Florence, Chef & Author at Tyler Florence