preserves

Preserves

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 CHAIRS

Anna Smith Clark returns to the Good Food Awards for her third 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 GoneAnna 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. 

Marcy Coburn is the Executive Director of CUESA and the Eat Real Festival, and the former Executive Director of the Food Craft Institute. She 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.

COMMITTEE

Jim Dodge, Pastry Chef, Educator, Author and Director of Specialty Culinary Programs, Bon Appétit Management
Shakirah Simley, Jam Maker, Bi Rite Market
Joseph Shuldiner, Director, Institute of Domestic Technology
Kevin West, Author and Blogger, Saving the Season

JUDGES FOR THE 2015 AWARDS

Alice Waters, Author, Activist & Executive Chef, Founder & Owner of Chez Panisse
Alison Kunetka, Manager of Food Development at Williams-Sonoma
Cathy Borrow, Creator of Mrs. Wheelbarrow’s Kitchen & Author of Mrs. Wheelbarrow’s Practical Pantry
Christine Farren, Director of Development at CUESA
Eleanor Bertino, Founder of Eleanor Bertino Public Relations
Elizabeth Segran, Writer and Blogger at Jam Experiments
Gibson Thomas, Editor-in-Chief at Edible Marin and Wine Country
Greta Caruso, Co-Founder of Good Eggs
James Freeman, President of Blue Bottle
Katrina Fried, Associate Publisher & Senior Editor at Welcome Books
Marcy Masumoto, Co-Owner of Masumoto Family Farm
Michelle Pusateri, Creator of Nana Joe’s Granola
Nell Newman, President & Co-Founder of Newman’s Own Organics
Niloufer Ichaporia King, Author of My Bombay Kitchen
Rebecca Jane Sullivan, Founder of Dirty Girl Kitchen & the Granny Skills Movement, Australia, Author of Like Grandma Used to Make & Ball Jar Ambassador in OZ
Robert Lambert, Jam Maker at Robert Lambert Preserves
Sandy Sonnenfelt, Prepared Foods Coordinator at Market Hall Foods
Sarah Fritsche, Staff Writer, San Francisco Chronicle
Valerie Gordon, Co-Founder of Valerie Confections & Author of Sweet