How Small Grocers are Banding Together to Change Food Retail For the Good
What Does “Artisanal” Mean, Anyway?
Bay Area Companies Win Big at the 2014 Good Food Awards
FoodWorks: Canning Company Preserves Marin's Produce
2nd Annual Good Food Awards
Good Food Awards: An Insider Takes BAB Behind-the-Scenes
Good Food Awards Showcases Sustainable Food Artisans
Sponsored
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A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. 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But that’s only part of what makes Sam Mogannam, founder of San Francisco’s Bi-Rite, a unicorn.\u003c/p>\n\u003cp>The restaurateur-turned-grocer sources local products grown and made by small producers and does about \u003ca href=\"http://www.forbes.com/companies/bi-rite-market/\">$44 million in revenue\u003c/a> out of two retail locations, catering operations, and a creamery (run with his wife Anne Walker) that serves ice cream and baked goods. Despite having more than 300 employees, Mogannam said he pays 100 percent of his staffers’ medical benefits—including part-timers who work 20 or more hours a week. He also offers a 401(k) program that he matches at 4 percent and profit-sharing that ranges from 2 to 6 percent, as well as a host of other benefits including feeding his staff every day and giving them 25 percent off all in-store purchases. Additionally, he hosts training workshops and community cooking classes at a nonprofit called \u003ca href=\"https://18reasons.org/\">18 Reasons\u003c/a>.\u003c/p>\n\u003cp>Still, he said the number one complaint Bi-Rite receives is about how expensive it is to shop there. “There’s always someone out there whose willing to sell it for less, and often times it makes us look like assholes,” Mogannam said. “It’s really hard.”\u003c/p>\n\u003cp>That’s the type of uphill climb many independent grocers face these days as they try to provide a livable wage and adequate benefits to employees while selling food made by small-scale farms and artisans. According to the U.S. Department of Agriculture, Americans now spend less of their budget, only 9.9 percent in 2013 compared to 17.5 percent in 1960, on food. As food has gotten cheaper, many independent grocers have found it difficult to compete.\u003c/p>\n\u003cp>That’s part of the reason Mogannam opted to make Bi-Rite a co-sponsor of \u003ca href=\"http://www.goodfoodawards.org/\">The Good Food Awards\u003c/a>, an annual event that champions producers who are creating and growing responsibly and sustainably made, artisan food and drinks, since its inception in 2010.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For several years, the company shared the sponsorship stage with Whole Foods and Williams-Sonoma. But, Mogannam said, “At one point I was getting sick of seeing these two corporate behemoths being the champion of the food movement.”\u003c/p>\n\u003cp>So he told Sarah Weiner, who co-founded and runs the awards via the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, that he thought stores like his and other independents needed to pool together as the presenting sponsor of the Good Food Awards. “Through the process of talking through it and testing the idea out with a few people, the idea of the collaborative was born,” Mogannam said.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300.png\" alt=\"Screen-Shot-2016-05-25-at-6.19.39-PM-300x300\" width=\"300\" height=\"300\" class=\"alignright size-full wp-image-109792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300.png 300w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-128x128.png 128w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/p>\n\u003cp>The initial idea was two-fold. They would create a network of independent retailers who could sponsor the Good Food Awards collectively as an entity. They would also help to grow the sale of organic and sustainable products by championing the producers and pushing sales in their stores.\u003c/p>\n\u003cp>That was September 2014, and Mogannam and Weiner rounded up 11 retailers to start the collaborative with a three-year vision to grow it to 25. “It was all on paper. It was nothing,” Mogannam recalled. “The founding members of the collaborative took this huge leap of faith. That put a lot of pressure on me to come up with something that was going to actually work and deliver on that promise.”\u003c/p>\n\u003cp>Later that year, Whole Foods coincidentally backed out of their sponsorship. “If we hadn’t pulled together the group, the funding for the Good Food Awards might not have happened,” said Mogannam, adding that the awards were being operated on a “shoestring budget” of $30,000 at that time. “Instead we were able to step in and bring in more money and more legitimacy because all of a sudden there was a natural presence of independents, a retail version of these producers.”\u003c/p>\n\u003cp>In January 2015, the retailers collaborative began and has continued financially backing the Good Food Awards, which had 1,927 entries from 48 states and the District of Columbia in 2016—its sixth year of honoring local and artisan producers.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.goodfoodawards.org/sponsors/\">Good Food Retailers Collaborative\u003c/a> now includes 17 retailers from across the nation. Besides Bi-Rite and Canyon Market in San Francisco, the list includes: The \u003ca href=\"http://www.thebrooklynkitchen.com/\">Brooklyn Kitchen\u003c/a>, \u003ca href=\"http://www.greenegrape.com/\">The Greene Grape\u003c/a>, and \u003ca href=\"https://foragersmarket.com/\">Foragers Market\u003c/a> in New York City, \u003ca href=\"https://www.glensgardenmarket.com/\">Glen’s Garden Market\u003c/a> in Washington, D.C., \u003ca href=\"http://www.pastoralartisan.com/\">Pastoral Artisan Cheese Bread & Wine\u003c/a> in Chicago,\u003ca href=\"https://www.zingermans.com/\">Zingerman’s\u003c/a> in Ann Arbor, \u003ca href=\"http://markethallfoods.com/\">Market Hall Foods\u003c/a> in Oakland, and \u003ca href=\"http://healdsburgshed.com/\">SHED\u003c/a> in Healdsburg, California, among others.\u003c/p>\n\u003cp>The collaborative has the potential to highlight the many things that set this type of retailers apart. “I had no idea independent retailers worked differently with producers than bigger retailers,” said Weiner.\u003c/p>\n\u003cp>For example, independent retailers are often willing to take smaller profit margins with products from small producers like organic jam and GMO-free pasta than most larger retailers are. The ordering and processing system is also typically more streamlined and easier with an independent retailer. “A lot of producers need that kind of step in order to scale up and make it,” Weiner said. These things make independent grocers an ideal match for the kinds of foods that were being promoted by the awards.\u003c/p>\n\u003cp>\u003cstrong>Incubating a More Sustainable System\u003c/strong>\u003c/p>\n\u003cp>These days, there’s a lot of talk about tech incubators, but Mogannam believes that every good retailer can be an incubator too. When a grocer gives prime shelf space to new products made by sustainable makers, it helps increase sales to a producer who is creating non-GMO mayonnaise, organic shallot oil, or a mustard made with sustainably-sourced jalapeños and honey. In turn those producers are often supporting small, independent farmers for another year. “We are trying to drive business to the small retailers so we can continue to support these producers, so there’s more product and more land being farmed well,” Mogannam said.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297.png\" alt=\"Screen-Shot-2016-05-25-at-6.20.28-PM-300x297\" width=\"300\" height=\"297\" class=\"alignright size-full wp-image-109793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297.png 300w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-128x128.png 128w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/p>\n\u003cp>That’s exactly why lawyer-turned-grocer Danielle Vogel of \u003ca href=\"https://www.glensgardenmarket.com/\">Glen’s Garden Market\u003c/a> in Washington, D.C. says one of her company’s core values is growing small businesses along with their own. In the three years since they’ve opened, Vogel says, they’ve helped launch 56 food businesses on their shelves. “In our store we give prime slotting to brands we are trying to incubate and accelerate,” she said.\u003c/p>\n\u003cp>Employees are also encouraged to share the names of three businesses the market has launched during their daily pre-shift meetings that include a “daily recitation” of company values. “Much of our inventory walks through the doors in the arms of the person that made it,” she said.\u003c/p>\n\u003cp>But sometimes the small food producers they work with grow too fast and can’t keep up with the demand without an infusion of cash—a problem that is all too common for small businesses who struggle to get funding from banks. Instead Glen’s Garden Market will barter with a small producer, like \u003ca href=\"http://www.milkcultdc.com/\">Milk Cult\u003c/a>, which makes ice cream and ice cream sandwiches, by purchasing equipment so the company can scale up and repay the grocer with inventory of the same value.\u003c/p>\n\u003cp>“When you’re making the cookie, making the ice cream, and cutting these things by hand, you can’t make that many in an operation of two people,” said Vogel. “So we were consuming their entire production inventory every single week. But that doesn’t help them grow as a business.”\u003c/p>\n\u003cp>After Milk Cult identified an ice cream sandwich cutter they’d like to have made for them, Vogel says her company wrote an $8,000 check—the price of the machine—and Glen’s received ice cream sandwiches in return. This allowed Milk Cult to take on Whole Foods accounts, she says, “and now they are growing their business throughout the city, and that’s good for all of us.”\u003c/p>\n\u003cp>\u003cstrong>Small Giants\u003c/strong>\u003c/p>\n\u003cp>The Good Food Retailers Collaborative came together earlier this month for the \u003ca href=\"http://www.goodfoodawards.org/mercantile/2016-good-food-mercantile-chicago-retailers/\">Good Food Mercantile\u003c/a>—a retail event held in Chicago after this year’s awards, featuring 80 food crafters and a number of the area’s chefs and other food community members. The day after the event, 13 members of the collaborative and a few others huddled up in a four-story Airbnb rental in the city’s West Loop and discussed how they could collectively grow their independent businesses.\u003c/p>\n\u003cp>Positioned on pillows on the floor and sofas, retailers spent the day talking about rising minimum wage trends, GMO labeling (a shift they all support), attracting and retaining talent, and best business practices. “We don’t have the same problems,” said Richard Tarlov of \u003ca href=\"http://www.canyonmarket.com/\">Canyon Market\u003c/a>. But he added, “we certainly want to learn from each other and bounce ideas around. It’s like a brotherhood of really serious merchants.”\u003c/p>\n\u003cp>Danielle Vogel shared that Glen’s Garden Market has an “extensive training process” and couples that with a “robust and quirky set of benefits that are specifically tailored to Millennials.” The laundry list includes sponsoring a women’s racing cycling team and offering a CSA through the company to hourly staff. For $10 a week, staff can receive a two-person share of vegetables or add a pound of locally ranched meat for another $10. “For $20 a week, they are eating like kings, and they are really participating in the best of what we offer, which also makes them brand advocates,” she said.\u003c/p>\n\u003cp>The astronomical housing costs in markets like San Francisco and New York coupled with the business impact of raising the minimum wage have impacted many of the retailers’ ability to retain talent. Greg O’Neill, co-owner and COO of Chicago’s \u003ca href=\"http://www.pastoralartisan.com/\">Pastoral Enterprises\u003c/a>, says being a specialty store requires extra training, which translates into higher labor costs that can’t usually be passed on to consumers.\u003c/p>\n\u003cp>“It’s one of the biggest struggles; you have to make the numbers work,” said O’Neill, who suggests that stores his size give performance-based feedback more frequently and tie an increase in wages to training and knowledge milestones with a “passport approach” and various hurdles to jump along the way.\u003c/p>\n\u003cp>That’s why Hunter Hopcroft of \u003ca href=\"http://www.stockprovisions.com/\">JM Stock Provisions\u003c/a> in Richmond, Virginia, said Mogannam sets “the gold standard” by including five extra paid vacation days, career development classes, bonuses for referring new hires, and even personalized birthday cards to every employee.\u003c/p>\n\u003cp>In all these efforts, the collaborative of retailers is trying to compete against convention grocers, and it’s an uphill battle to remain profitable. But Mogannam thinks that small can be mighty, especially when small grocers band together.\u003c/p>\n\u003cp>“Is this about creating small giants,” Mogannam said. “Everybody who is in the collaborative is a small giant. We take care of our people, we take care of [those] we do business with, we take care of our community, and, in the process, take care of our resources.”\u003c/p>\n\u003cp>\u003cem>Photo credits, from top: Gamma 9, Samantha Putman, Kassie Borreson.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nDawn Reiss is an award-winning Chicago-based journalist and a member of the American Society of Journalists and Authors. Her work has appeared in a variety of publications including TIME, U.S. News & World Report, \u003ca href=\"http://time.com/\">Time.com\u003c/a>, USA Today, The Atlantic, Reuters, Travel + Leisure, Plate magazine and Chicago Tribune. Find her on Twitter @dawnreiss or\u003ca href=\"http://www.dawnreiss.com/\">www.dawnreiss.com\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Cultivating an independent grocery space can be challenging, but a group of retailers are building a collaborative to change the conversation.","status":"publish","parent":0,"modified":1464884523,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2015},"headData":{"title":"How Small Grocers are Banding Together to Change Food Retail For the Good | KQED","description":"Cultivating an independent grocery space can be challenging, but a group of retailers are building a collaborative to change the conversation.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Small Grocers are Banding Together to Change Food Retail For the Good","datePublished":"2016-06-02T16:22:03.000Z","dateModified":"2016-06-02T16:22:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109789 http://ww2.kqed.org/bayareabites/?p=109789","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/02/how-small-grocers-are-banding-together-to-change-food-retail-for-the-good/","disqusTitle":"How Small Grocers are Banding Together to Change Food Retail For the Good","source":"Food Trends","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprByline":"\u003ca href=\"http://civileats.com/author/dreiss/\">Dawn Reiss\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/109789/how-small-grocers-are-banding-together-to-change-food-retail-for-the-good","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At a time when the food retail business is \u003ca href=\"http://www.foodandwaterwatch.org/sites/default/files/consolidation_buyer_power_grocery_fs_dec_2010.pdf\">controlled by a handful a large chains\u003c/a>, independent grocers are few and far between. But that’s only part of what makes Sam Mogannam, founder of San Francisco’s Bi-Rite, a unicorn.\u003c/p>\n\u003cp>The restaurateur-turned-grocer sources local products grown and made by small producers and does about \u003ca href=\"http://www.forbes.com/companies/bi-rite-market/\">$44 million in revenue\u003c/a> out of two retail locations, catering operations, and a creamery (run with his wife Anne Walker) that serves ice cream and baked goods. Despite having more than 300 employees, Mogannam said he pays 100 percent of his staffers’ medical benefits—including part-timers who work 20 or more hours a week. He also offers a 401(k) program that he matches at 4 percent and profit-sharing that ranges from 2 to 6 percent, as well as a host of other benefits including feeding his staff every day and giving them 25 percent off all in-store purchases. Additionally, he hosts training workshops and community cooking classes at a nonprofit called \u003ca href=\"https://18reasons.org/\">18 Reasons\u003c/a>.\u003c/p>\n\u003cp>Still, he said the number one complaint Bi-Rite receives is about how expensive it is to shop there. “There’s always someone out there whose willing to sell it for less, and often times it makes us look like assholes,” Mogannam said. “It’s really hard.”\u003c/p>\n\u003cp>That’s the type of uphill climb many independent grocers face these days as they try to provide a livable wage and adequate benefits to employees while selling food made by small-scale farms and artisans. According to the U.S. Department of Agriculture, Americans now spend less of their budget, only 9.9 percent in 2013 compared to 17.5 percent in 1960, on food. As food has gotten cheaper, many independent grocers have found it difficult to compete.\u003c/p>\n\u003cp>That’s part of the reason Mogannam opted to make Bi-Rite a co-sponsor of \u003ca href=\"http://www.goodfoodawards.org/\">The Good Food Awards\u003c/a>, an annual event that champions producers who are creating and growing responsibly and sustainably made, artisan food and drinks, since its inception in 2010.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For several years, the company shared the sponsorship stage with Whole Foods and Williams-Sonoma. But, Mogannam said, “At one point I was getting sick of seeing these two corporate behemoths being the champion of the food movement.”\u003c/p>\n\u003cp>So he told Sarah Weiner, who co-founded and runs the awards via the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, that he thought stores like his and other independents needed to pool together as the presenting sponsor of the Good Food Awards. “Through the process of talking through it and testing the idea out with a few people, the idea of the collaborative was born,” Mogannam said.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300.png\" alt=\"Screen-Shot-2016-05-25-at-6.19.39-PM-300x300\" width=\"300\" height=\"300\" class=\"alignright size-full wp-image-109792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300.png 300w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-128x128.png 128w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/p>\n\u003cp>The initial idea was two-fold. They would create a network of independent retailers who could sponsor the Good Food Awards collectively as an entity. They would also help to grow the sale of organic and sustainable products by championing the producers and pushing sales in their stores.\u003c/p>\n\u003cp>That was September 2014, and Mogannam and Weiner rounded up 11 retailers to start the collaborative with a three-year vision to grow it to 25. “It was all on paper. It was nothing,” Mogannam recalled. “The founding members of the collaborative took this huge leap of faith. That put a lot of pressure on me to come up with something that was going to actually work and deliver on that promise.”\u003c/p>\n\u003cp>Later that year, Whole Foods coincidentally backed out of their sponsorship. “If we hadn’t pulled together the group, the funding for the Good Food Awards might not have happened,” said Mogannam, adding that the awards were being operated on a “shoestring budget” of $30,000 at that time. “Instead we were able to step in and bring in more money and more legitimacy because all of a sudden there was a natural presence of independents, a retail version of these producers.”\u003c/p>\n\u003cp>In January 2015, the retailers collaborative began and has continued financially backing the Good Food Awards, which had 1,927 entries from 48 states and the District of Columbia in 2016—its sixth year of honoring local and artisan producers.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.goodfoodawards.org/sponsors/\">Good Food Retailers Collaborative\u003c/a> now includes 17 retailers from across the nation. Besides Bi-Rite and Canyon Market in San Francisco, the list includes: The \u003ca href=\"http://www.thebrooklynkitchen.com/\">Brooklyn Kitchen\u003c/a>, \u003ca href=\"http://www.greenegrape.com/\">The Greene Grape\u003c/a>, and \u003ca href=\"https://foragersmarket.com/\">Foragers Market\u003c/a> in New York City, \u003ca href=\"https://www.glensgardenmarket.com/\">Glen’s Garden Market\u003c/a> in Washington, D.C., \u003ca href=\"http://www.pastoralartisan.com/\">Pastoral Artisan Cheese Bread & Wine\u003c/a> in Chicago,\u003ca href=\"https://www.zingermans.com/\">Zingerman’s\u003c/a> in Ann Arbor, \u003ca href=\"http://markethallfoods.com/\">Market Hall Foods\u003c/a> in Oakland, and \u003ca href=\"http://healdsburgshed.com/\">SHED\u003c/a> in Healdsburg, California, among others.\u003c/p>\n\u003cp>The collaborative has the potential to highlight the many things that set this type of retailers apart. “I had no idea independent retailers worked differently with producers than bigger retailers,” said Weiner.\u003c/p>\n\u003cp>For example, independent retailers are often willing to take smaller profit margins with products from small producers like organic jam and GMO-free pasta than most larger retailers are. The ordering and processing system is also typically more streamlined and easier with an independent retailer. “A lot of producers need that kind of step in order to scale up and make it,” Weiner said. These things make independent grocers an ideal match for the kinds of foods that were being promoted by the awards.\u003c/p>\n\u003cp>\u003cstrong>Incubating a More Sustainable System\u003c/strong>\u003c/p>\n\u003cp>These days, there’s a lot of talk about tech incubators, but Mogannam believes that every good retailer can be an incubator too. When a grocer gives prime shelf space to new products made by sustainable makers, it helps increase sales to a producer who is creating non-GMO mayonnaise, organic shallot oil, or a mustard made with sustainably-sourced jalapeños and honey. In turn those producers are often supporting small, independent farmers for another year. “We are trying to drive business to the small retailers so we can continue to support these producers, so there’s more product and more land being farmed well,” Mogannam said.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297.png\" alt=\"Screen-Shot-2016-05-25-at-6.20.28-PM-300x297\" width=\"300\" height=\"297\" class=\"alignright size-full wp-image-109793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297.png 300w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-128x128.png 128w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/p>\n\u003cp>That’s exactly why lawyer-turned-grocer Danielle Vogel of \u003ca href=\"https://www.glensgardenmarket.com/\">Glen’s Garden Market\u003c/a> in Washington, D.C. says one of her company’s core values is growing small businesses along with their own. In the three years since they’ve opened, Vogel says, they’ve helped launch 56 food businesses on their shelves. “In our store we give prime slotting to brands we are trying to incubate and accelerate,” she said.\u003c/p>\n\u003cp>Employees are also encouraged to share the names of three businesses the market has launched during their daily pre-shift meetings that include a “daily recitation” of company values. “Much of our inventory walks through the doors in the arms of the person that made it,” she said.\u003c/p>\n\u003cp>But sometimes the small food producers they work with grow too fast and can’t keep up with the demand without an infusion of cash—a problem that is all too common for small businesses who struggle to get funding from banks. Instead Glen’s Garden Market will barter with a small producer, like \u003ca href=\"http://www.milkcultdc.com/\">Milk Cult\u003c/a>, which makes ice cream and ice cream sandwiches, by purchasing equipment so the company can scale up and repay the grocer with inventory of the same value.\u003c/p>\n\u003cp>“When you’re making the cookie, making the ice cream, and cutting these things by hand, you can’t make that many in an operation of two people,” said Vogel. “So we were consuming their entire production inventory every single week. But that doesn’t help them grow as a business.”\u003c/p>\n\u003cp>After Milk Cult identified an ice cream sandwich cutter they’d like to have made for them, Vogel says her company wrote an $8,000 check—the price of the machine—and Glen’s received ice cream sandwiches in return. This allowed Milk Cult to take on Whole Foods accounts, she says, “and now they are growing their business throughout the city, and that’s good for all of us.”\u003c/p>\n\u003cp>\u003cstrong>Small Giants\u003c/strong>\u003c/p>\n\u003cp>The Good Food Retailers Collaborative came together earlier this month for the \u003ca href=\"http://www.goodfoodawards.org/mercantile/2016-good-food-mercantile-chicago-retailers/\">Good Food Mercantile\u003c/a>—a retail event held in Chicago after this year’s awards, featuring 80 food crafters and a number of the area’s chefs and other food community members. The day after the event, 13 members of the collaborative and a few others huddled up in a four-story Airbnb rental in the city’s West Loop and discussed how they could collectively grow their independent businesses.\u003c/p>\n\u003cp>Positioned on pillows on the floor and sofas, retailers spent the day talking about rising minimum wage trends, GMO labeling (a shift they all support), attracting and retaining talent, and best business practices. “We don’t have the same problems,” said Richard Tarlov of \u003ca href=\"http://www.canyonmarket.com/\">Canyon Market\u003c/a>. But he added, “we certainly want to learn from each other and bounce ideas around. It’s like a brotherhood of really serious merchants.”\u003c/p>\n\u003cp>Danielle Vogel shared that Glen’s Garden Market has an “extensive training process” and couples that with a “robust and quirky set of benefits that are specifically tailored to Millennials.” The laundry list includes sponsoring a women’s racing cycling team and offering a CSA through the company to hourly staff. For $10 a week, staff can receive a two-person share of vegetables or add a pound of locally ranched meat for another $10. “For $20 a week, they are eating like kings, and they are really participating in the best of what we offer, which also makes them brand advocates,” she said.\u003c/p>\n\u003cp>The astronomical housing costs in markets like San Francisco and New York coupled with the business impact of raising the minimum wage have impacted many of the retailers’ ability to retain talent. Greg O’Neill, co-owner and COO of Chicago’s \u003ca href=\"http://www.pastoralartisan.com/\">Pastoral Enterprises\u003c/a>, says being a specialty store requires extra training, which translates into higher labor costs that can’t usually be passed on to consumers.\u003c/p>\n\u003cp>“It’s one of the biggest struggles; you have to make the numbers work,” said O’Neill, who suggests that stores his size give performance-based feedback more frequently and tie an increase in wages to training and knowledge milestones with a “passport approach” and various hurdles to jump along the way.\u003c/p>\n\u003cp>That’s why Hunter Hopcroft of \u003ca href=\"http://www.stockprovisions.com/\">JM Stock Provisions\u003c/a> in Richmond, Virginia, said Mogannam sets “the gold standard” by including five extra paid vacation days, career development classes, bonuses for referring new hires, and even personalized birthday cards to every employee.\u003c/p>\n\u003cp>In all these efforts, the collaborative of retailers is trying to compete against convention grocers, and it’s an uphill battle to remain profitable. But Mogannam thinks that small can be mighty, especially when small grocers band together.\u003c/p>\n\u003cp>“Is this about creating small giants,” Mogannam said. “Everybody who is in the collaborative is a small giant. We take care of our people, we take care of [those] we do business with, we take care of our community, and, in the process, take care of our resources.”\u003c/p>\n\u003cp>\u003cem>Photo credits, from top: Gamma 9, Samantha Putman, Kassie Borreson.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nDawn Reiss is an award-winning Chicago-based journalist and a member of the American Society of Journalists and Authors. Her work has appeared in a variety of publications including TIME, U.S. News & World Report, \u003ca href=\"http://time.com/\">Time.com\u003c/a>, USA Today, The Atlantic, Reuters, Travel + Leisure, Plate magazine and Chicago Tribune. Find her on Twitter @dawnreiss or\u003ca href=\"http://www.dawnreiss.com/\">www.dawnreiss.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109789/how-small-grocers-are-banding-together-to-change-food-retail-for-the-good","authors":["byline_bayareabites_109789"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_1875","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_2345","bayareabites_8828","bayareabites_9574","bayareabites_15488"],"featImg":"bayareabites_109791","label":"source_bayareabites_109789"},"bayareabites_77318":{"type":"posts","id":"bayareabites_77318","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77318","score":null,"sort":[1391039944000]},"guestAuthors":[],"slug":"what-does-artisanal-mean-anyway","title":"What Does “Artisanal” Mean, Anyway?","publishDate":1391039944,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77328\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/june_taylor_jam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/june_taylor_jam.jpg\" alt=\"June Taylor Jam. Photo: Courtesy of CUESA\" width=\"610\" height=\"410\" class=\"size-full wp-image-77328\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">June Taylor Jam. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/what-does-artisanal-mean-anyway\">Online Education Manager for CUESA\u003c/a> (1/22/14)\u003c/p>\n\u003cp>Last December, the \u003cem>New York Times\u003c/em> offered a list of \u003ca href=\"http://www.nytimes.com/2013/12/29/opinion/egan-words-for-the-dumpster.html?_r=1&\">words for the dumpster\u003c/a>, tired and worn-out terms ready for retirement in 2014. Topping the list was “artisan,” a term used in the marketing of products ranging from small-batch pickles and preserves to Tostitos tortilla chips and Starbucks sandwiches.\u003c/p>\n\u003cp>Regardless of mainstream attempts to co-opt the label, a truly artisanal food movement—based in craft, community, tradition, and innovation—is alive and kicking. For these businesses, growth is not something to take lightly; it’s a delicate dance between staying true to one’s values while adapting to new economies of scale.\u003c/p>\n\u003cp>Last Monday, \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>, \u003ca href=\"http://civileats.com/category/kitchen-table-talks-2/\">Kitchen Table Talks\u003c/a>, and the \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> co-hosted a \u003ca href=\"http://www.cuesa.org/event/scaling-artisanal-food-how-big-too-big\">panel discussion\u003c/a> with three successful artisan business owners, posing the tough question, “How big is too big in artisanal food?” Moderator Marcy Coburn of the Oakland-based \u003ca href=\"http://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a> grilled panelists on what it means to be an artisan and how to grow with integrity in an expanding, and sometimes dubious, “artisanal” market.\u003c/p>\n\u003cfigure id=\"attachment_77329\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/scaling_up_artisan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/scaling_up_artisan.jpg\" alt=\"Elias Cairo, June Taylor, and Sue Conley. Photo courtesy of CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-77329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elias Cairo, June Taylor, and Sue Conley. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Sue Conley, co-owner of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, a cheese-making business based in Petaluma and Point Reyes, and Elias Cairo, salumist at the Portland charcuterie maker \u003ca href=\"http://www.olympicprovisions.com/\">Olympic Provisions\u003c/a>, represented the larger end of the artisan spectrum, with upwards of 80 employees each. On the microbusiness side was June Taylor of \u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Company\u003c/a>, who has been making small-batch preserves “seven jars at a time” in Berkeley for 20+ years, with the help of only two employees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What does it mean to be an ethical, sustainable, and viable food artisan in today’s world, and how do consumers distinguish the real deal from the impostors? Beyond a dedication to their craft, certain themes emerged among the panelists as principles they won’t compromise on:\u003c/p>\n\u003cp>\u003cstrong>Commitment to local farms and community.\u003c/strong> All three businesses source directly from their local foodshed, and they develop strong relationships by paying a fair price. “As we started scaling up, we really tried to support the farmers off the bat,” said Cairo, noting that all of Olympic Provisions’ pork now comes from a Mennonite family farm in the Northwest. Cowgirl gets all the milk for their cheese from Straus Family Creamery and a couple other small organic dairy farmers in their area, while June Taylor directly sources 90 to 95% of her fruit from California famers—never from outside the U.S.\u003c/p>\n\u003cp>\u003cstrong>Flexibility and creativity.\u003c/strong> Much like farmers, small food makers are often vulnerable to the vagaries of nature, but Taylor uses these challenges to hone her craft. She changes her offerings depending on what fruit is available, and she has learned patience and flexibility from the resilient farmers she sources from. “The personality to stay with your product after you see it destroyed…it’s just amazing,” she said. “I have to take that same attitude [with my own product].”\u003c/p>\n\u003cp>\u003cstrong>Transparency and education.\u003c/strong> These artisan producers got their start selling at farmers markets, and they continue to rely on direct marketing to educate and connect with their customer base, even as sales grow through online, retail, and wholesale channels. Cowgirl Creamery regularly hosts tours to open up their creameries to their community. That kind of transparency is key, according to Conley. “It’s honest. You really understand how [the cheese is] made, who made it, where the cows are from, what kind of cows, what kind of pasture…these are the things that make it a good cheese.”\u003c/p>\n\u003cfigure id=\"attachment_77330\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cowgirl_creamery_cheese_racks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cowgirl_creamery_cheese_racks.jpg\" alt=\"Cowgirl Creamery cheese racks. Photo courtesy of Cowgirl Creamery\" width=\"250\" height=\"256\" class=\"size-full wp-image-77330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery cheese racks. Photo courtesy of Cowgirl Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hands-on quality control.\u003c/strong> As small companies grow, there may be a temptation to outsource some of the production to keep up with demand through practices such as co-packing. If such relationships are not overseen or managed responsibly, quality can suffer. “We’re completely copacker-free,” said Cairo proudly. “We make every single product that’s on our line.” Cowgirl and Taylor also make all their own products.\u003c/p>\n\u003cp>\u003cstrong>Employee health and respect.\u003c/strong> How big is too big? For Cairo, it’s “as soon as I see that tipping point of miserableness at my meat plant—of people not respecting and loving what we’re doing.” He regards his workers as his family, noting that he’s only lost one employee in five years of business. Paying workers well, offering health insurance, and ensuring a respectful, fun, and rewarding work environment are essential to his business’ mission and health.\u003c/p>\n\u003cp>\u003cstrong>Innovation in moderation.\u003c/strong> Does “handcrafted” preclude technology? As Conley pointed out, much of small-scale production is hard, repetitive work. “I think we can mechanize parts of our production in the future that would allow us to get bigger and be more fun,” said Conley. “We’re hand-packing [our cheese], and it’s really hard. I think there are ways to take the backbreaking part out.”\u003c/p>\n\u003cp>\u003cstrong>Passing on their craft.\u003c/strong> Give someone a jar of preserves and they will eat for a day. Show them how to preserve food and they will eat for a lifetime. Developing skilled workers and educating the public are ways to extend the fruits of one’s artisanal labors. Taylor offers classes in her workshop, \u003ca href=\"http://www.junetaylorjams.com/where/stillroom.htm\">The Still-Room\u003c/a>, and has dreams of one day turning it into a youth learning center. “I’ve dedicated 25 years of my life to this craft,” she said. “If nobody came up and did it in the next generation, it would be a real waste.”\u003c/p>\n\u003cp>\u003cstrong>Collaboration, not competition.\u003c/strong> As support for handcrafted food grows, is there room for more truly artisanal businesses? “There’s a spirit of ‘the more the merrier,’ and if we’re all identified as a bloc, it’s much more powerful,” said Conley. Through Cowgirl’s cheese shops, she and her business partner Peggy Smith have helped to foster identity and connections for small cheese producers throughout their region.\u003c/p>\n\u003cp>As Taylor put it, “We have to break down this massive operational style of thinking about food into smaller units. The more small companies that grow, the better.”\u003c/p>\n\u003cp>\u003cstrong>Listen to the full talk “How big is too big in artisanal food?”\u003c/strong> [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/cuesa-scaling_up_artisanal_food.mp3\"] \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>You can find June Taylor Company and Cowgirl Creamery at the Ferry Plaza Farmers Market on Saturdays.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"On January 20, CUESA, Kitchen Table Talks, and the Good Food Awards co-hosted a panel discussion with three successful artisan business owners, posing the tough question, “How big is too big in artisanal food?” Read the main principles discussed and listen to the talk.","status":"publish","parent":0,"modified":1391041596,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1141},"headData":{"title":"What Does “Artisanal” Mean, Anyway? | KQED","description":"On January 20, CUESA, Kitchen Table Talks, and the Good Food Awards co-hosted a panel discussion with three successful artisan business owners, posing the tough question, “How big is too big in artisanal food?” Read the main principles discussed and listen to the talk.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What Does “Artisanal” Mean, Anyway?","datePublished":"2014-01-29T23:59:04.000Z","dateModified":"2014-01-30T00:26:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"77318 http://blogs.kqed.org/bayareabites/?p=77318","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/29/what-does-artisanal-mean-anyway/","disqusTitle":"What Does “Artisanal” Mean, Anyway?","path":"/bayareabites/77318/what-does-artisanal-mean-anyway","audioUrl":"http://www.kqed.org/.stream/anon/blogs/bayareabites/cuesa-scaling_up_artisanal_food.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77328\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/june_taylor_jam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/june_taylor_jam.jpg\" alt=\"June Taylor Jam. Photo: Courtesy of CUESA\" width=\"610\" height=\"410\" class=\"size-full wp-image-77328\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">June Taylor Jam. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/what-does-artisanal-mean-anyway\">Online Education Manager for CUESA\u003c/a> (1/22/14)\u003c/p>\n\u003cp>Last December, the \u003cem>New York Times\u003c/em> offered a list of \u003ca href=\"http://www.nytimes.com/2013/12/29/opinion/egan-words-for-the-dumpster.html?_r=1&\">words for the dumpster\u003c/a>, tired and worn-out terms ready for retirement in 2014. Topping the list was “artisan,” a term used in the marketing of products ranging from small-batch pickles and preserves to Tostitos tortilla chips and Starbucks sandwiches.\u003c/p>\n\u003cp>Regardless of mainstream attempts to co-opt the label, a truly artisanal food movement—based in craft, community, tradition, and innovation—is alive and kicking. For these businesses, growth is not something to take lightly; it’s a delicate dance between staying true to one’s values while adapting to new economies of scale.\u003c/p>\n\u003cp>Last Monday, \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>, \u003ca href=\"http://civileats.com/category/kitchen-table-talks-2/\">Kitchen Table Talks\u003c/a>, and the \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> co-hosted a \u003ca href=\"http://www.cuesa.org/event/scaling-artisanal-food-how-big-too-big\">panel discussion\u003c/a> with three successful artisan business owners, posing the tough question, “How big is too big in artisanal food?” Moderator Marcy Coburn of the Oakland-based \u003ca href=\"http://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a> grilled panelists on what it means to be an artisan and how to grow with integrity in an expanding, and sometimes dubious, “artisanal” market.\u003c/p>\n\u003cfigure id=\"attachment_77329\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/scaling_up_artisan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/scaling_up_artisan.jpg\" alt=\"Elias Cairo, June Taylor, and Sue Conley. Photo courtesy of CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-77329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elias Cairo, June Taylor, and Sue Conley. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Sue Conley, co-owner of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, a cheese-making business based in Petaluma and Point Reyes, and Elias Cairo, salumist at the Portland charcuterie maker \u003ca href=\"http://www.olympicprovisions.com/\">Olympic Provisions\u003c/a>, represented the larger end of the artisan spectrum, with upwards of 80 employees each. On the microbusiness side was June Taylor of \u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Company\u003c/a>, who has been making small-batch preserves “seven jars at a time” in Berkeley for 20+ years, with the help of only two employees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What does it mean to be an ethical, sustainable, and viable food artisan in today’s world, and how do consumers distinguish the real deal from the impostors? Beyond a dedication to their craft, certain themes emerged among the panelists as principles they won’t compromise on:\u003c/p>\n\u003cp>\u003cstrong>Commitment to local farms and community.\u003c/strong> All three businesses source directly from their local foodshed, and they develop strong relationships by paying a fair price. “As we started scaling up, we really tried to support the farmers off the bat,” said Cairo, noting that all of Olympic Provisions’ pork now comes from a Mennonite family farm in the Northwest. Cowgirl gets all the milk for their cheese from Straus Family Creamery and a couple other small organic dairy farmers in their area, while June Taylor directly sources 90 to 95% of her fruit from California famers—never from outside the U.S.\u003c/p>\n\u003cp>\u003cstrong>Flexibility and creativity.\u003c/strong> Much like farmers, small food makers are often vulnerable to the vagaries of nature, but Taylor uses these challenges to hone her craft. She changes her offerings depending on what fruit is available, and she has learned patience and flexibility from the resilient farmers she sources from. “The personality to stay with your product after you see it destroyed…it’s just amazing,” she said. “I have to take that same attitude [with my own product].”\u003c/p>\n\u003cp>\u003cstrong>Transparency and education.\u003c/strong> These artisan producers got their start selling at farmers markets, and they continue to rely on direct marketing to educate and connect with their customer base, even as sales grow through online, retail, and wholesale channels. Cowgirl Creamery regularly hosts tours to open up their creameries to their community. That kind of transparency is key, according to Conley. “It’s honest. You really understand how [the cheese is] made, who made it, where the cows are from, what kind of cows, what kind of pasture…these are the things that make it a good cheese.”\u003c/p>\n\u003cfigure id=\"attachment_77330\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cowgirl_creamery_cheese_racks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cowgirl_creamery_cheese_racks.jpg\" alt=\"Cowgirl Creamery cheese racks. Photo courtesy of Cowgirl Creamery\" width=\"250\" height=\"256\" class=\"size-full wp-image-77330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery cheese racks. Photo courtesy of Cowgirl Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hands-on quality control.\u003c/strong> As small companies grow, there may be a temptation to outsource some of the production to keep up with demand through practices such as co-packing. If such relationships are not overseen or managed responsibly, quality can suffer. “We’re completely copacker-free,” said Cairo proudly. “We make every single product that’s on our line.” Cowgirl and Taylor also make all their own products.\u003c/p>\n\u003cp>\u003cstrong>Employee health and respect.\u003c/strong> How big is too big? For Cairo, it’s “as soon as I see that tipping point of miserableness at my meat plant—of people not respecting and loving what we’re doing.” He regards his workers as his family, noting that he’s only lost one employee in five years of business. Paying workers well, offering health insurance, and ensuring a respectful, fun, and rewarding work environment are essential to his business’ mission and health.\u003c/p>\n\u003cp>\u003cstrong>Innovation in moderation.\u003c/strong> Does “handcrafted” preclude technology? As Conley pointed out, much of small-scale production is hard, repetitive work. “I think we can mechanize parts of our production in the future that would allow us to get bigger and be more fun,” said Conley. “We’re hand-packing [our cheese], and it’s really hard. I think there are ways to take the backbreaking part out.”\u003c/p>\n\u003cp>\u003cstrong>Passing on their craft.\u003c/strong> Give someone a jar of preserves and they will eat for a day. Show them how to preserve food and they will eat for a lifetime. Developing skilled workers and educating the public are ways to extend the fruits of one’s artisanal labors. Taylor offers classes in her workshop, \u003ca href=\"http://www.junetaylorjams.com/where/stillroom.htm\">The Still-Room\u003c/a>, and has dreams of one day turning it into a youth learning center. “I’ve dedicated 25 years of my life to this craft,” she said. “If nobody came up and did it in the next generation, it would be a real waste.”\u003c/p>\n\u003cp>\u003cstrong>Collaboration, not competition.\u003c/strong> As support for handcrafted food grows, is there room for more truly artisanal businesses? “There’s a spirit of ‘the more the merrier,’ and if we’re all identified as a bloc, it’s much more powerful,” said Conley. Through Cowgirl’s cheese shops, she and her business partner Peggy Smith have helped to foster identity and connections for small cheese producers throughout their region.\u003c/p>\n\u003cp>As Taylor put it, “We have to break down this massive operational style of thinking about food into smaller units. The more small companies that grow, the better.”\u003c/p>\n\u003cp>\u003cstrong>Listen to the full talk “How big is too big in artisanal food?”\u003c/strong> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/blogs/bayareabites/cuesa-scaling_up_artisanal_food.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>You can find June Taylor Company and Cowgirl Creamery at the Ferry Plaza Farmers Market on Saturdays.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77318/what-does-artisanal-mean-anyway","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_2638","bayareabites_50","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_2223","bayareabites_404","bayareabites_13011","bayareabites_13010","bayareabites_8828","bayareabites_580","bayareabites_8675","bayareabites_13009","bayareabites_13008","bayareabites_9058"],"featImg":"bayareabites_77328","label":"bayareabites"},"bayareabites_76773":{"type":"posts","id":"bayareabites_76773","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76773","score":null,"sort":[1390234915000]},"guestAuthors":[],"slug":"bay-area-companies-win-big-at-the-2014-good-food-awards","title":"Bay Area Companies Win Big at the 2014 Good Food Awards","publishDate":1390234915,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\" alt=\"The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area made an impressive showing at the \u003ca href=\"http://www.goodfoodawards.org/\">2014 Good Food Awards\u003c/a>. Among 1450 entrants from all 50 states and 200 finalists chosen through blind tastings, the Bay Area’s food artisans walked away from Thursday night’s ceremony with 25 medals spanning all ten categories. Some awards went to longtime establishment companies like \u003ca href=\"http://www.framani.com/\">Fra’Mani Hancrafted Foods\u003c/a>, \u003ca href=\"http://guittard.com/\">Guittard Chocolate Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a>, and \u003ca href=\"http://bearrepublic.com/\">Bear Republic Brewing\u003c/a>. Others, like small start-up companies \u003ca href=\"http://www.jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> gained notable recognition despite their diminutive size.\u003c/p>\n\u003cfigure id=\"attachment_76778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\" alt=\"Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"719\" class=\"size-full wp-image-76778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In its fourth year, the Good Food Awards are an indication of the explosion of support for local, sustainable foodways. They aim to honor “people who make food that is delicious, respectful of the environment, and connected to communities and cultural traditions” by providing a space to recognize hard work by food producers across the country. The awards are organized by \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, a small group of thinkers and doers led by Alice Waters protégé \u003ca href=\"http://seedlingprojects.org/team/\">Sarah Weiner\u003c/a> and marketing leader Dominic Phillips, who work to “promote collaboration within the food movement, build public demand for Good Food, and create new leaders for the sustainable food movement.”\u003c/p>\n\u003cfigure id=\"attachment_76779\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\" alt=\"Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The celebration spanned three days this year, starting with the awards ceremony and gala on Thursday night and running through Saturday’s marketplace at the Ferry Plaza. Yet the contest began much earlier, with entries pouring in starting last July. In September, an impressive list of judges, including local figures like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite’s\u003c/a> Liz Rubin, dessert wiz \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, Linea Caffee’s \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a>, chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a>, and Eat Real’s \u003ca href=\"https://twitter.com/marcycoburn\">Marcy Coburn\u003c/a>, met to whittle down the contestants. Entrants are judged based on three core principles: \u003cstrong>food must be tasty, authentic, and responsible\u003c/strong>. And while these tenets mean different things for different categories, a clear pattern of sustainable sourcing and conscious production is present in all of the winners.\u003c/p>\n\u003cfigure id=\"attachment_76791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\" alt=\"Alice Waters and Ruth Reichl handed out the medals to the winners. Photo: Kate Williams\" width=\"1000\" height=\"755\" class=\"size-full wp-image-76791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Ruth Reichl handed out the medals to the winners.\u003c/figcaption>\u003c/figure>\n\u003cp>Thursday night’s gala was a boisterous fete. The ceremony was headlined by \u003ca href=\"http://www.americanprogress.org/about/staff/emanuel-zeke/bio/\">Dr. Zeke Emanuel\u003c/a>, the co-creator of the White House Farmer’s Market, and \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, of Newman’s Own Organics. \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> handed out medals to the winners. Otherwise, speeches were limited to winners from each category, each with a pithy story or two on the nature of sustainable business. After the awards were presented, guests were invited to sample dishes featuring winning products prepared by local chefs like \u003ca href=\"https://www.greensrestaurant.com/the-chef/the-chef.aspx\">Greens’ Annie Sommerville\u003c/a> and \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem’s Francis Hogan\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\" alt=\"Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>This year, oils were added to the list of nine categories for judging. Not surprisingly, California dominated the category, with most olive oil winners coming from the central and northern parts of the state. \u003ca href=\"http://www.cityolive.com/shop/tallgrass-ranch-estate-blend-extra-virgin-olive-oil/\">Tallgrass Ranch\u003c/a>, from Sonoma County, won for their Estate Blend of Tuscan olives (Leccino, Frantoio, Pendolino, and Moriaolo) and a milder French olive (Coumella). The oil is balanced, grassy, and a fine example of the creativity in California oil production.\u003c/p>\n\u003cfigure id=\"attachment_76796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\" alt=\"Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\" width=\"1000\" height=\"774\" class=\"size-full wp-image-76796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_76780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\" alt=\"Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\" width=\"1000\" height=\"766\" class=\"size-full wp-image-76780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\u003c/figcaption>\u003c/figure>\n\u003cp>Of the nine other categories—beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, and spirits—the Bay had a notable presence in both coffee and confections. Three of the 14 winners in coffee were local companies. \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a> took honors for both their Kenya Gichathaini and their Peel Sessions Blend, \u003ca href=\"https://www.sightglasscoffee.com/\">Sightglass Coffee\u003c/a> was recognized for their Ethiopia Guji Yetabe, and Healdsburg’s \u003ca href=\"http://www.flyinggoatcoffee.com/\">Flying Goat\u003c/a> won for their Ethiopia Wote Konga. \u003c/p>\n\u003cfigure id=\"attachment_76781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\" alt=\"Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-76781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On the sweeter side of things, local candy makers \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> from Emeryville, and \u003ca href=\"http://www.fevechocolates.com/index2.html\">Feve\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> from San Francisco took home awards for their small, yet boldly flavored chocolate filled with everything from beer to bacon. Bar chocolate from \u003ca href=\"http://guittard.com/\">Guittard\u003c/a> (an intense 100% bar of blended beans) and Humbolt’s \u003ca href=\"http://www.dicktaylorchocolate.com/\">Dick Taylor\u003c/a> (a fruity, single-origin 72% bar with beans sourced from Belize) were honored among a strong category of contenders from states as far-flung as Vermont, Hawaii, and North Carolina.\u003c/p>\n\u003cfigure id=\"attachment_76776\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\" alt=\"Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Other winners included \u003ca href=\"http://www.almanacbeer.com/\">Almanac Beer Company\u003c/a>, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Farmstead Cheese Company\u003c/a>, \u003ca href=\"http://www.berkeleyolivegrove.com/\">Berkeley Olive Grove\u003c/a>, \u003ca href=\"http://fattoriamuia.com/\">Fattoria Muia\u003c/a>, \u003ca href=\"http://www.frantoiogrove.com/\">Frantoio Grove\u003c/a>, \u003ca href=\"http://glashoffs.com/\">Glashoff Farms\u003c/a>, \u003ca href=\"http://www.wineforest.com/\">Wine Forest Wild Foods\u003c/a>, \u003ca href=\"http://www.mimisconfitures.com/\">Mimi’s Confitures\u003c/a>, \u003ca href=\"http://feelgoodfoodscatering.com/plumline.html\">Plumline\u003c/a>, \u003ca href=\"http://sgtclassick.com/default.asp\">Essential Spirits\u003c/a>, \u003ca href=\"http://falconspirits.com/\">Falcon Spirits\u003c/a>, and \u003ca href=\"http://www.osocalis.com/brandies.html\">Oscocalis, Inc\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\" alt=\"Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-76777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>Click on any image to activate the slideshow\u003c/strong>\u003c/em>\u003cbr>\n[gallery link=\"file\" ids=\"76793,76795,76783,76785,76792,76794,76786,76790,76788\"]\u003c/p>\n\u003cfigure id=\"attachment_76787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marketplace-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marketplace-sign.jpg\" alt=\"The Good Food Awards Marketplace ran on Saturday, January 18, from 8am-2pm at the Ferry Plaza building. Photo: Kate Williams\" width=\"1000\" height=\"604\" class=\"size-full wp-image-76787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards Marketplace ran on Saturday, January 18, from 8am-2pm at the Ferry Plaza building. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Bay Area food producers took home a stunning number of awards at the 2014 Good Food Awards. Kate Williams reports on this weekend's ceremony and marketplace. ","status":"publish","parent":0,"modified":1390319443,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":997},"headData":{"title":"Bay Area Companies Win Big at the 2014 Good Food Awards | KQED","description":"Bay Area food producers took home a stunning number of awards at the 2014 Good Food Awards. Kate Williams reports on this weekend's ceremony and marketplace. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Companies Win Big at the 2014 Good Food Awards","datePublished":"2014-01-20T16:21:55.000Z","dateModified":"2014-01-21T15:50:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"76773 http://blogs.kqed.org/bayareabites/?p=76773","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/20/bay-area-companies-win-big-at-the-2014-good-food-awards/","disqusTitle":"Bay Area Companies Win Big at the 2014 Good Food Awards","path":"/bayareabites/76773/bay-area-companies-win-big-at-the-2014-good-food-awards","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\" alt=\"The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area made an impressive showing at the \u003ca href=\"http://www.goodfoodawards.org/\">2014 Good Food Awards\u003c/a>. Among 1450 entrants from all 50 states and 200 finalists chosen through blind tastings, the Bay Area’s food artisans walked away from Thursday night’s ceremony with 25 medals spanning all ten categories. Some awards went to longtime establishment companies like \u003ca href=\"http://www.framani.com/\">Fra’Mani Hancrafted Foods\u003c/a>, \u003ca href=\"http://guittard.com/\">Guittard Chocolate Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a>, and \u003ca href=\"http://bearrepublic.com/\">Bear Republic Brewing\u003c/a>. Others, like small start-up companies \u003ca href=\"http://www.jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> gained notable recognition despite their diminutive size.\u003c/p>\n\u003cfigure id=\"attachment_76778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\" alt=\"Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"719\" class=\"size-full wp-image-76778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In its fourth year, the Good Food Awards are an indication of the explosion of support for local, sustainable foodways. They aim to honor “people who make food that is delicious, respectful of the environment, and connected to communities and cultural traditions” by providing a space to recognize hard work by food producers across the country. The awards are organized by \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, a small group of thinkers and doers led by Alice Waters protégé \u003ca href=\"http://seedlingprojects.org/team/\">Sarah Weiner\u003c/a> and marketing leader Dominic Phillips, who work to “promote collaboration within the food movement, build public demand for Good Food, and create new leaders for the sustainable food movement.”\u003c/p>\n\u003cfigure id=\"attachment_76779\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\" alt=\"Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The celebration spanned three days this year, starting with the awards ceremony and gala on Thursday night and running through Saturday’s marketplace at the Ferry Plaza. Yet the contest began much earlier, with entries pouring in starting last July. In September, an impressive list of judges, including local figures like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite’s\u003c/a> Liz Rubin, dessert wiz \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, Linea Caffee’s \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a>, chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a>, and Eat Real’s \u003ca href=\"https://twitter.com/marcycoburn\">Marcy Coburn\u003c/a>, met to whittle down the contestants. Entrants are judged based on three core principles: \u003cstrong>food must be tasty, authentic, and responsible\u003c/strong>. And while these tenets mean different things for different categories, a clear pattern of sustainable sourcing and conscious production is present in all of the winners.\u003c/p>\n\u003cfigure id=\"attachment_76791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\" alt=\"Alice Waters and Ruth Reichl handed out the medals to the winners. Photo: Kate Williams\" width=\"1000\" height=\"755\" class=\"size-full wp-image-76791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Ruth Reichl handed out the medals to the winners.\u003c/figcaption>\u003c/figure>\n\u003cp>Thursday night’s gala was a boisterous fete. The ceremony was headlined by \u003ca href=\"http://www.americanprogress.org/about/staff/emanuel-zeke/bio/\">Dr. Zeke Emanuel\u003c/a>, the co-creator of the White House Farmer’s Market, and \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, of Newman’s Own Organics. \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> handed out medals to the winners. Otherwise, speeches were limited to winners from each category, each with a pithy story or two on the nature of sustainable business. After the awards were presented, guests were invited to sample dishes featuring winning products prepared by local chefs like \u003ca href=\"https://www.greensrestaurant.com/the-chef/the-chef.aspx\">Greens’ Annie Sommerville\u003c/a> and \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem’s Francis Hogan\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\" alt=\"Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>This year, oils were added to the list of nine categories for judging. Not surprisingly, California dominated the category, with most olive oil winners coming from the central and northern parts of the state. \u003ca href=\"http://www.cityolive.com/shop/tallgrass-ranch-estate-blend-extra-virgin-olive-oil/\">Tallgrass Ranch\u003c/a>, from Sonoma County, won for their Estate Blend of Tuscan olives (Leccino, Frantoio, Pendolino, and Moriaolo) and a milder French olive (Coumella). The oil is balanced, grassy, and a fine example of the creativity in California oil production.\u003c/p>\n\u003cfigure id=\"attachment_76796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\" alt=\"Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\" width=\"1000\" height=\"774\" class=\"size-full wp-image-76796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_76780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\" alt=\"Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\" width=\"1000\" height=\"766\" class=\"size-full wp-image-76780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\u003c/figcaption>\u003c/figure>\n\u003cp>Of the nine other categories—beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, and spirits—the Bay had a notable presence in both coffee and confections. Three of the 14 winners in coffee were local companies. \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a> took honors for both their Kenya Gichathaini and their Peel Sessions Blend, \u003ca href=\"https://www.sightglasscoffee.com/\">Sightglass Coffee\u003c/a> was recognized for their Ethiopia Guji Yetabe, and Healdsburg’s \u003ca href=\"http://www.flyinggoatcoffee.com/\">Flying Goat\u003c/a> won for their Ethiopia Wote Konga. \u003c/p>\n\u003cfigure id=\"attachment_76781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\" alt=\"Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-76781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On the sweeter side of things, local candy makers \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> from Emeryville, and \u003ca href=\"http://www.fevechocolates.com/index2.html\">Feve\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> from San Francisco took home awards for their small, yet boldly flavored chocolate filled with everything from beer to bacon. Bar chocolate from \u003ca href=\"http://guittard.com/\">Guittard\u003c/a> (an intense 100% bar of blended beans) and Humbolt’s \u003ca href=\"http://www.dicktaylorchocolate.com/\">Dick Taylor\u003c/a> (a fruity, single-origin 72% bar with beans sourced from Belize) were honored among a strong category of contenders from states as far-flung as Vermont, Hawaii, and North Carolina.\u003c/p>\n\u003cfigure id=\"attachment_76776\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\" alt=\"Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Other winners included \u003ca href=\"http://www.almanacbeer.com/\">Almanac Beer Company\u003c/a>, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Farmstead Cheese Company\u003c/a>, \u003ca href=\"http://www.berkeleyolivegrove.com/\">Berkeley Olive Grove\u003c/a>, \u003ca href=\"http://fattoriamuia.com/\">Fattoria Muia\u003c/a>, \u003ca href=\"http://www.frantoiogrove.com/\">Frantoio Grove\u003c/a>, \u003ca href=\"http://glashoffs.com/\">Glashoff Farms\u003c/a>, \u003ca href=\"http://www.wineforest.com/\">Wine Forest Wild Foods\u003c/a>, \u003ca href=\"http://www.mimisconfitures.com/\">Mimi’s Confitures\u003c/a>, \u003ca href=\"http://feelgoodfoodscatering.com/plumline.html\">Plumline\u003c/a>, \u003ca href=\"http://sgtclassick.com/default.asp\">Essential Spirits\u003c/a>, \u003ca href=\"http://falconspirits.com/\">Falcon Spirits\u003c/a>, and \u003ca href=\"http://www.osocalis.com/brandies.html\">Oscocalis, Inc\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\" alt=\"Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-76777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>Click on any image to activate the slideshow\u003c/strong>\u003c/em>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"76793,76795,76783,76785,76792,76794,76786,76790,76788","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_76787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marketplace-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marketplace-sign.jpg\" alt=\"The Good Food Awards Marketplace ran on Saturday, January 18, from 8am-2pm at the Ferry Plaza building. Photo: Kate Williams\" width=\"1000\" height=\"604\" class=\"size-full wp-image-76787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards Marketplace ran on Saturday, January 18, from 8am-2pm at the Ferry Plaza building. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76773/bay-area-companies-win-big-at-the-2014-good-food-awards","authors":["5485"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1875"],"tags":["bayareabites_234","bayareabites_237","bayareabites_8828","bayareabites_8563","bayareabites_8347","bayareabites_2153","bayareabites_12955"],"featImg":"bayareabites_76838","label":"bayareabites"},"bayareabites_39718":{"type":"posts","id":"bayareabites_39718","meta":{"index":"posts_1591205157","site":"bayareabites","id":"39718","score":null,"sort":[1331142680000]},"guestAuthors":[],"slug":"food-works-canning-company-preserves-marins-produce","title":"FoodWorks: Canning Company Preserves Marin's Produce","publishDate":1331142680,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\" alt=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" title=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-39928\">\u003c/a>\u003cbr>\n\u003cem>Merrilee Olson, on right, kitchen supervisor Mayte Lopez on her left, and crew in the FoodWorks kitchen. Photo: Duncan Garrett \u003c/em>\u003c/p>\n\u003cp>It's no secret that Marin County farms produce an abundance of local, seasonal, and organic produce enjoyed by residents around the Bay Area.\u003c/p>\n\u003cp>But finding homes for all that fresh food, whether lemons, tomatoes, or apples, can be a challenge for farmers during harvest time -- and what to do to generate income during the months when specialty crops are out of season?\u003c/p>\n\u003cp>Enter \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/11/canning-for-a-cause-lets-preserve/\">canning queen Merrilee Olson\u003c/a> to the rescue. Olson heads up the new food manufacturing company \u003ca href=\"http://www.camfoodworks.com/\">Community Action Marin's (CAM) FoodWorks\u003c/a>, a small-batch, co-packing company that helps Marin farmers turn their excess fruits and vegetables into jams and jellies, conserves and chutneys, and salsas and sauces, giving them a shelf life beyond the growing season, adding another source of revenue to farmers, and providing an artisan product to consumers. \u003c/p>\n\u003cp>And -- the CAM community hopes down the track -- turning a profit that would supplement this San Rafael-based, non-profit, county organization, which funds, among other services, food programs for local residents in need.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From Olson's perspective, it's a win-win all round.\u003c/p>\n\u003cblockquote>\u003cp>\"We're trying to create a model here that's replicable and plays a role in creating a resilient, thriving, and healthy community,\" she says. \"Though my new motto is: We're sailing the ship while we're building it. Since we're creating something that hasn't been done it's both exciting and challenging,\" she adds. \"We're a local food company for the people and we want to make stars out of our local farmers and their produce through these value-added products.\"\u003c/p>\u003c/blockquote>\n\u003cp>Launched last June as a project with long-term fundraising objectives for \u003ca href=\"http://camarin.org/\">Community Action Marin\u003c/a>, a social services agency that provides child care, energy assistance, emergency family needs, mental health care, employment training, and senior programs for the county's low-income residents, FoodWorks began producing jars of jams back in August from the agency's central kitchen and production has been steadily building ever since.\u003c/p>\n\u003cp>The CAM kitchen -- which feeds more than 600 children in the county's Head Start program every day -- used to shut down at 2 p.m. CAM staffers realized that the state-of-the-art space was an underutilized resource that could be put to good use and hired canning guru and recipe tester Olson, the founder of \u003ca href=\"http://www.facebook.com/pages/PRESERVEsonoma/142805682435645\">PRESERVESonoma\u003c/a>, a nonprofit canning organization previously profiled on BAB, to come on board as FoodWorks' director. \u003c/p>\n\u003cp>Given her canning and culinary background, Olson was able to attract many big name small producers to her nascent project, including \u003ca href=\"http://mcevoyranch.com/\">McEvoy Ranch\u003c/a> in northern Marin, as well as Middleton Farms, \u003ca href=\"https://www.prestonvineyards.com/\">Preston Vineyard\u003c/a>, and \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Winery\u003c/a>, all in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\" alt=\"A trio of value-added products produced by FoodWorks.\" title=\"A trio of value-added products produced by FoodWorks.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39930\">\u003c/a>\u003cbr>\n\u003cem>A trio of value-added products produced by FoodWorks. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Others who have sought out FoodWorks include small local food entrepreneurs, who want to sell their own BBQ sauce, and restaurant clients who want to produce their own line of condiments. Kenny Rochford of \u003ca href=\"http://www.schoolgardenwines.com/\">School Garden\u003c/a> called on Olson's service for an apple chutney product using gleaned produce from an unused farm in Healdsburg as part of a fund-raising effort for a local school garden. \"As charitable endeavors go, I'd rather write a check for apple chutney than gift wrap,\" jokes Rochford. The project has proven popular; up next: Meyer lemon marmalade. \"Gleaned fruit is tricky, there are variations in color, flavor, and texture,\" notes Rochford. \"Olson is good at tweaking recipes to accommodate that.\"\u003c/p>\n\u003cp>FoodWorks recently landed a commitment from \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a> to make tomato sauce using produce from the independent retailer's farm, and FoodWorks' biggest client, whose product will hit a major grocery store chain at a $5.99 price point, will be announced shortly. Both are big gets for the budding business.\u003c/p>\n\u003cp>While Olson, a former culinary director for \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Corporation\u003c/a>, enjoys coming up with unique specialty products for farmers, she's especially glad to be crafting quality artisan products out of pristine produce that was otherwise destined for the compost pile. (Speaking of compost: Olson sends all of hers to \u003ca href=\"http://tarafirmafarms.com/\">Tara Firma Farms\u003c/a> in Petaluma, where it's enjoyed by the resident pigs.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\" alt=\"Persimmon-ginger-chile preserves ready for canning.\" title=\"Persimmon-ginger-chile preserves ready for canning.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39932\">\u003c/a>\u003cbr>\n\u003cem>Persimmon pickles with ginger and chile ready for canning. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Olson, who supervises a kitchen crew of three, works with clients on product concept, recipe development, production, and packaging and labeling, often with farmers own private label attached for instant branding purposes. Higher-value, less-perishable products can also help subsidize small farmers whose profit margins are slim in the sustainable, organic produce world.\u003c/p>\n\u003cp>CAM FoodWorks plays an invaluable role as an incubator for small food businesses, says Sarah Darcey-Martin, outreach director for \u003ca href=\"http://www.agriculturalinstitute.org/\">Agricultural Institute of Marin\u003c/a>, which operates eight Bay Area farmers' markets. And the group can assume many of the costs of regulation and certification, a commercial kitchen space, and labor that could prove prohibitive for small farmers, adds Ellen Roggemann, the specialty food developer and an assistant gardener at McEvoy Ranch, who works with Olson on recipes for the ranch's line of products, including apple and lavender jelly.\u003c/p>\n\u003cp>Each jar that comes out of the FoodWorks kitchen costs between $2 and $3.50 to produce, with a minimum order of 25 cases (by comparison, the industry average is around 500). Farmers pass on this cost to consumers, with products retailing around $8-$12 for the gourmet goodies, typically sold on site, at farmers' markets around the Bay Area, or in small specialty stores. (Though the notion of landing bigger takers like Whole Foods remains a goal, as is farmers pooling produce to come up with a product -- say, five-farm soup -- for the wholesale or retail market.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\" alt=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" title=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" width=\"560\" height=\"388\" class=\"alignnone size-full wp-image-39934\">\u003c/a>\u003cbr>\n\u003cem>The range of products produced by FoodWorks for Medlock Ames Winery. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>\"Foodworks is one of the few kitchen partners able to work with boutique volumes and Merrilee Olson has the skill and zeal to help us craft delicious products, says Dawn Pacheco of Medlock Ames Winery, for whom FoodWorks has produced strawberry jam, quince apple butter, apple pear butter, mandarin marmalade, and rustic marinara sauce. \"The scale, flexibility and passion of Foodworks is perfect for us.\"\u003c/p>\n\u003cp>Olson, a \u003ca href=\"http://www.goodfoodawards.org/preserves/middleton-farm-raspberry-preserves/\">Good Foods Award winner for her raspberry preserves using Middleton Farm fruit\u003c/a>, would also like to see the kitchen made available for community canning projects, such as jarring excess tomatoes, for instance, that can be used as sauce in school lunch programs.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Olson also hopes to see other small-scale food processing places popping up emulating FoodWorks efforts. And she's already talking about expansion plans for her own nascent enterprise. \u003c/p>\n\u003cblockquote>\u003cp>\"We need other local food-processing facilities to get where we need to go in terms of advancing a local, sustainable food system,\" she says. \"We need to build momentum here -- for us that means a bigger facility and more investment. We've already demonstrated the business is there.\"\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"Canning queen Merrilee Olson lends her expertise to a new preservation project designed to help Marin farms -- and county children fed by the Head Start program -- by producing an artisan product from excess produce.","status":"publish","parent":0,"modified":1342311156,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1171},"headData":{"title":"FoodWorks: Canning Company Preserves Marin's Produce | KQED","description":"Canning queen Merrilee Olson lends her expertise to a new preservation project designed to help Marin farms -- and county children fed by the Head Start program -- by producing an artisan product from excess produce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"FoodWorks: Canning Company Preserves Marin's Produce","datePublished":"2012-03-07T17:51:20.000Z","dateModified":"2012-07-15T00:12:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"39718 http://blogs.kqed.org/bayareabites/?p=39718","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/07/food-works-canning-company-preserves-marins-produce/","disqusTitle":"FoodWorks: Canning Company Preserves Marin's Produce","path":"/bayareabites/39718/food-works-canning-company-preserves-marins-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\" alt=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" title=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-39928\">\u003c/a>\u003cbr>\n\u003cem>Merrilee Olson, on right, kitchen supervisor Mayte Lopez on her left, and crew in the FoodWorks kitchen. Photo: Duncan Garrett \u003c/em>\u003c/p>\n\u003cp>It's no secret that Marin County farms produce an abundance of local, seasonal, and organic produce enjoyed by residents around the Bay Area.\u003c/p>\n\u003cp>But finding homes for all that fresh food, whether lemons, tomatoes, or apples, can be a challenge for farmers during harvest time -- and what to do to generate income during the months when specialty crops are out of season?\u003c/p>\n\u003cp>Enter \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/11/canning-for-a-cause-lets-preserve/\">canning queen Merrilee Olson\u003c/a> to the rescue. Olson heads up the new food manufacturing company \u003ca href=\"http://www.camfoodworks.com/\">Community Action Marin's (CAM) FoodWorks\u003c/a>, a small-batch, co-packing company that helps Marin farmers turn their excess fruits and vegetables into jams and jellies, conserves and chutneys, and salsas and sauces, giving them a shelf life beyond the growing season, adding another source of revenue to farmers, and providing an artisan product to consumers. \u003c/p>\n\u003cp>And -- the CAM community hopes down the track -- turning a profit that would supplement this San Rafael-based, non-profit, county organization, which funds, among other services, food programs for local residents in need.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From Olson's perspective, it's a win-win all round.\u003c/p>\n\u003cblockquote>\u003cp>\"We're trying to create a model here that's replicable and plays a role in creating a resilient, thriving, and healthy community,\" she says. \"Though my new motto is: We're sailing the ship while we're building it. Since we're creating something that hasn't been done it's both exciting and challenging,\" she adds. \"We're a local food company for the people and we want to make stars out of our local farmers and their produce through these value-added products.\"\u003c/p>\u003c/blockquote>\n\u003cp>Launched last June as a project with long-term fundraising objectives for \u003ca href=\"http://camarin.org/\">Community Action Marin\u003c/a>, a social services agency that provides child care, energy assistance, emergency family needs, mental health care, employment training, and senior programs for the county's low-income residents, FoodWorks began producing jars of jams back in August from the agency's central kitchen and production has been steadily building ever since.\u003c/p>\n\u003cp>The CAM kitchen -- which feeds more than 600 children in the county's Head Start program every day -- used to shut down at 2 p.m. CAM staffers realized that the state-of-the-art space was an underutilized resource that could be put to good use and hired canning guru and recipe tester Olson, the founder of \u003ca href=\"http://www.facebook.com/pages/PRESERVEsonoma/142805682435645\">PRESERVESonoma\u003c/a>, a nonprofit canning organization previously profiled on BAB, to come on board as FoodWorks' director. \u003c/p>\n\u003cp>Given her canning and culinary background, Olson was able to attract many big name small producers to her nascent project, including \u003ca href=\"http://mcevoyranch.com/\">McEvoy Ranch\u003c/a> in northern Marin, as well as Middleton Farms, \u003ca href=\"https://www.prestonvineyards.com/\">Preston Vineyard\u003c/a>, and \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Winery\u003c/a>, all in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\" alt=\"A trio of value-added products produced by FoodWorks.\" title=\"A trio of value-added products produced by FoodWorks.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39930\">\u003c/a>\u003cbr>\n\u003cem>A trio of value-added products produced by FoodWorks. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Others who have sought out FoodWorks include small local food entrepreneurs, who want to sell their own BBQ sauce, and restaurant clients who want to produce their own line of condiments. Kenny Rochford of \u003ca href=\"http://www.schoolgardenwines.com/\">School Garden\u003c/a> called on Olson's service for an apple chutney product using gleaned produce from an unused farm in Healdsburg as part of a fund-raising effort for a local school garden. \"As charitable endeavors go, I'd rather write a check for apple chutney than gift wrap,\" jokes Rochford. The project has proven popular; up next: Meyer lemon marmalade. \"Gleaned fruit is tricky, there are variations in color, flavor, and texture,\" notes Rochford. \"Olson is good at tweaking recipes to accommodate that.\"\u003c/p>\n\u003cp>FoodWorks recently landed a commitment from \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a> to make tomato sauce using produce from the independent retailer's farm, and FoodWorks' biggest client, whose product will hit a major grocery store chain at a $5.99 price point, will be announced shortly. Both are big gets for the budding business.\u003c/p>\n\u003cp>While Olson, a former culinary director for \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Corporation\u003c/a>, enjoys coming up with unique specialty products for farmers, she's especially glad to be crafting quality artisan products out of pristine produce that was otherwise destined for the compost pile. (Speaking of compost: Olson sends all of hers to \u003ca href=\"http://tarafirmafarms.com/\">Tara Firma Farms\u003c/a> in Petaluma, where it's enjoyed by the resident pigs.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\" alt=\"Persimmon-ginger-chile preserves ready for canning.\" title=\"Persimmon-ginger-chile preserves ready for canning.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39932\">\u003c/a>\u003cbr>\n\u003cem>Persimmon pickles with ginger and chile ready for canning. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Olson, who supervises a kitchen crew of three, works with clients on product concept, recipe development, production, and packaging and labeling, often with farmers own private label attached for instant branding purposes. Higher-value, less-perishable products can also help subsidize small farmers whose profit margins are slim in the sustainable, organic produce world.\u003c/p>\n\u003cp>CAM FoodWorks plays an invaluable role as an incubator for small food businesses, says Sarah Darcey-Martin, outreach director for \u003ca href=\"http://www.agriculturalinstitute.org/\">Agricultural Institute of Marin\u003c/a>, which operates eight Bay Area farmers' markets. And the group can assume many of the costs of regulation and certification, a commercial kitchen space, and labor that could prove prohibitive for small farmers, adds Ellen Roggemann, the specialty food developer and an assistant gardener at McEvoy Ranch, who works with Olson on recipes for the ranch's line of products, including apple and lavender jelly.\u003c/p>\n\u003cp>Each jar that comes out of the FoodWorks kitchen costs between $2 and $3.50 to produce, with a minimum order of 25 cases (by comparison, the industry average is around 500). Farmers pass on this cost to consumers, with products retailing around $8-$12 for the gourmet goodies, typically sold on site, at farmers' markets around the Bay Area, or in small specialty stores. (Though the notion of landing bigger takers like Whole Foods remains a goal, as is farmers pooling produce to come up with a product -- say, five-farm soup -- for the wholesale or retail market.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\" alt=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" title=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" width=\"560\" height=\"388\" class=\"alignnone size-full wp-image-39934\">\u003c/a>\u003cbr>\n\u003cem>The range of products produced by FoodWorks for Medlock Ames Winery. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>\"Foodworks is one of the few kitchen partners able to work with boutique volumes and Merrilee Olson has the skill and zeal to help us craft delicious products, says Dawn Pacheco of Medlock Ames Winery, for whom FoodWorks has produced strawberry jam, quince apple butter, apple pear butter, mandarin marmalade, and rustic marinara sauce. \"The scale, flexibility and passion of Foodworks is perfect for us.\"\u003c/p>\n\u003cp>Olson, a \u003ca href=\"http://www.goodfoodawards.org/preserves/middleton-farm-raspberry-preserves/\">Good Foods Award winner for her raspberry preserves using Middleton Farm fruit\u003c/a>, would also like to see the kitchen made available for community canning projects, such as jarring excess tomatoes, for instance, that can be used as sauce in school lunch programs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Olson also hopes to see other small-scale food processing places popping up emulating FoodWorks efforts. And she's already talking about expansion plans for her own nascent enterprise. \u003c/p>\n\u003cblockquote>\u003cp>\"We need other local food-processing facilities to get where we need to go in terms of advancing a local, sustainable food system,\" she says. \"We need to build momentum here -- for us that means a bigger facility and more investment. We've already demonstrated the business is there.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/39718/food-works-canning-company-preserves-marins-produce","authors":["5125"],"categories":["bayareabites_752","bayareabites_63","bayareabites_1874","bayareabites_60"],"tags":["bayareabites_9576","bayareabites_344","bayareabites_10193","bayareabites_8828","bayareabites_10195","bayareabites_8573","bayareabites_10194"],"featImg":"bayareabites_39928","label":"bayareabites"},"bayareabites_37667":{"type":"posts","id":"bayareabites_37667","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37667","score":null,"sort":[1326655426000]},"guestAuthors":[],"slug":"2nd-annual-good-food-awards","title":"2nd Annual Good Food Awards","publishDate":1326655426,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n","blocks":[],"excerpt":"Makers from Northern California sweep the 2nd Annual Good Food Awards. Find out who won!","status":"publish","parent":0,"modified":1326848088,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1143},"headData":{"title":"2nd Annual Good Food Awards | KQED","description":"Makers from Northern California sweep the 2nd Annual Good Food Awards. Find out who won!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"2nd Annual Good Food Awards","datePublished":"2012-01-15T19:23:46.000Z","dateModified":"2012-01-18T00:54:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37667 http://blogs.kqed.org/bayareabites/?p=37667","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/15/2nd-annual-good-food-awards/","disqusTitle":"2nd Annual Good Food Awards","path":"/bayareabites/37667/2nd-annual-good-food-awards","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37667/2nd-annual-good-food-awards","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_1244","bayareabites_2638","bayareabites_50","bayareabites_1875","bayareabites_90","bayareabites_60","bayareabites_1248"],"tags":["bayareabites_14753","bayareabites_587","bayareabites_10080","bayareabites_10077","bayareabites_10078","bayareabites_8828","bayareabites_347","bayareabites_10076","bayareabites_1293","bayareabites_2153","bayareabites_10079","bayareabites_3369"],"featImg":"bayareabites_37686","label":"bayareabites"},"bayareabites_37540":{"type":"posts","id":"bayareabites_37540","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37540","score":null,"sort":[1326478163000]},"guestAuthors":[],"slug":"good-food-awards-an-insider-takes-bab-behind-the-scenes","title":"Good Food Awards: An Insider Takes BAB Behind-the-Scenes","publishDate":1326478163,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\" alt=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" title=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37595\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserves and Pickles -- Good Food Awards.\u003c/strong> Photo: James Collier\u003c/em>\u003c/p>\n\u003cp>It's the second year for the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>' \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> -- winners announced tonight at a gala at San Francisco's Ferry Building -- and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">BAB contributor\u003c/a> \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a> gives us an inside peek into the national food contest, which features sustainable foods made with real, authentic ingredients by local producers.\u003c/p>\n\u003cfigure id=\"attachment_37597\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/StacyVentura_KarenSolomonPortrait.jpg\" alt=\"Karen Solomon. Photo: Stacy Ventura\" title=\"Karen Solomon. Photo: Stacy Ventura\" width=\"200\" height=\"301\" class=\"size-full wp-image-37597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Karen Solomon. Photo: Stacy Ventura\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept behind the food competition is to highlight best in show in various edible categories from five regions of the country, this year prizes will go to makers of beer, charcuterie, cheese, chocolate, coffee, pickles, preserves, and -- a new area -- spirits. \u003c/p>\n\u003cp>As was the case last year, many Bay Area food makers are in the finalists' circle, including \u003ca href=\"http://www.lagunitas.com/\">Lagunitas Brewing Company\u003c/a> (a lil' sumpin' sumpin'), \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> (duck pate), \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> (carmody and whole milk ricotta), \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> (Ethiopian shakiso), \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles & Jams\u003c/a> (turmeric cauliflower), and \u003ca href=\"http://chezpim.com/\">Chez Pim\u003c/a> (blueberry and golden raspberry jam).\u003c/p>\n\u003cp>Dozens of judges served as blind tasters; there were 926 entries from 46 states. Last year \u003ca href=\"http://www.goodfoodawards.org/winners/\">71 producers\u003c/a> won the honor of adding a Good Food Awards label to their products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We spoke with Solomon, the author of \u003cem>\u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It, Pickle It, Cure It\u003c/a>\u003c/em>, about the awards.\u003c/p>\n\u003cp>\u003cstrong>What's your role with the Good Food Awards and why are you involved?\u003c/strong>\u003c/p>\n\u003cp>This year I was a committee member in the pickles category. We helped figure out the criteria for judging. Last year, the first of the awards, I was involved from the beginning with both the pickles and preserves committees. Additionally, I was a judge in the pickles category and a co-presenter for the awards in that area. For me, anything that spotlights the achievements of conscientious food artisans is a worthy cause. I like to see the little guy win big.\u003c/p>\n\u003cp>\u003cstrong>What kind of criteria are judges looking (and tasting) for in this contest?\u003c/strong>\u003c/p>\n\u003cp>When we judge pickles, we look for balanced, quality products that reflect their excellent ingredients. We want full flavor, but not too biting. We want a welcoming appearance. And for me personally, I want the integrity of the vegetables to be in tact. I hate mushy pickles!\u003c/p>\n\u003cp>\u003cstrong>There are a lot of Bay Area finalists again -- is that a reflection of this region as a mecca for food producers or the simple fact that the awards are based here?\u003c/strong>\u003c/p>\n\u003cp>I think it's a little of both. Since the event happens here, so locally we'll have the most fuel for the fire. And while the awards are spread over numerous divisions across the country, it's undeniable that a lot of great artisan food comes from here. The Bay Area has the right combination of interest, size, a year-round growing season, and affluence to support those undertaking artisan food.\u003c/p>\n\u003cp>\u003cstrong>How does a Good Food Awards winner label help food artisans?\u003c/strong>\u003c/p>\n\u003cp>I think it draws attention to a product on the shelf. It reflects the quality under the cap.\u003c/p>\n\u003cp>\u003cstrong>Slightly off topic question: Have you seen the Portlandia segment \u003ca href=\"http://www.wecanpicklethat.com/\">\"We Can Pickle That!\"\u003c/a> and what do you make of it? Is it a cruel poke at a recently rediscovered Domestic Art, a bit of food-related fun, a sign that pickling is on its way to becoming a mainstream practice again, all of the above, or something else entirely?\u003c/strong>\u003c/p>\n\u003cp>I have mixed feelings about it. Of course it's funny and I'm a total sucker for such great humor. The clip and the website have been all over social media within canning circles, and most of us are laughing. Still, it stings a bit -- no hipster, no matter how aging one may be, wants to think he or she is a tired joke.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=yYey8ntlK_E]\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>GOOD FOOD AWARDS RECEPTION\u003c/p>\n\u003cp>The Good Food Awards ceremony is tonight, Friday, January 13, at San Francisco’s Ferry Building. A limited number of tickets are available for Gilt City members. The catered reception will be hosted by Ruth Reichl.\u003c/p>\n\u003cp>Time: 8:00pm-10:00pm\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nPrice: $100\u003cbr>\nTickets: \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a> or \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>\u003c/p>\n\u003cp>GOOD FOOD AWARDS MARKETPLACE\u003c/p>\n\u003cp>On Saturday, January 14, there's an opportunity to taste the award-winning products by sustainable food producers from around the country, including Colorado cheesemakers, Utah chocolatiers, and Ohio picklers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Time: 8:00am-2:00pm (8:00am-9:00am Exclusive Tasting)\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nTickets: Exclusive Tasting: $12 through \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>, General Admission: $5 at the door, Beer and Spirits Garden: $12 for 5 tastings, or \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Good Food Awards insider and BAB contributor Karen Solomon offers a behind-the-scenes peek at the sustainable eats competition.","status":"publish","parent":0,"modified":1326478163,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":775},"headData":{"title":"Good Food Awards: An Insider Takes BAB Behind-the-Scenes | KQED","description":"Good Food Awards insider and BAB contributor Karen Solomon offers a behind-the-scenes peek at the sustainable eats competition.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Good Food Awards: An Insider Takes BAB Behind-the-Scenes","datePublished":"2012-01-13T18:09:23.000Z","dateModified":"2012-01-13T18:09:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37540 http://blogs.kqed.org/bayareabites/?p=37540","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/13/good-food-awards-an-insider-takes-bab-behind-the-scenes/","disqusTitle":"Good Food Awards: An Insider Takes BAB Behind-the-Scenes","path":"/bayareabites/37540/good-food-awards-an-insider-takes-bab-behind-the-scenes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\" alt=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" title=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37595\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserves and Pickles -- Good Food Awards.\u003c/strong> Photo: James Collier\u003c/em>\u003c/p>\n\u003cp>It's the second year for the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>' \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> -- winners announced tonight at a gala at San Francisco's Ferry Building -- and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">BAB contributor\u003c/a> \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a> gives us an inside peek into the national food contest, which features sustainable foods made with real, authentic ingredients by local producers.\u003c/p>\n\u003cfigure id=\"attachment_37597\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/StacyVentura_KarenSolomonPortrait.jpg\" alt=\"Karen Solomon. Photo: Stacy Ventura\" title=\"Karen Solomon. Photo: Stacy Ventura\" width=\"200\" height=\"301\" class=\"size-full wp-image-37597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Karen Solomon. Photo: Stacy Ventura\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept behind the food competition is to highlight best in show in various edible categories from five regions of the country, this year prizes will go to makers of beer, charcuterie, cheese, chocolate, coffee, pickles, preserves, and -- a new area -- spirits. \u003c/p>\n\u003cp>As was the case last year, many Bay Area food makers are in the finalists' circle, including \u003ca href=\"http://www.lagunitas.com/\">Lagunitas Brewing Company\u003c/a> (a lil' sumpin' sumpin'), \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> (duck pate), \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> (carmody and whole milk ricotta), \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> (Ethiopian shakiso), \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles & Jams\u003c/a> (turmeric cauliflower), and \u003ca href=\"http://chezpim.com/\">Chez Pim\u003c/a> (blueberry and golden raspberry jam).\u003c/p>\n\u003cp>Dozens of judges served as blind tasters; there were 926 entries from 46 states. Last year \u003ca href=\"http://www.goodfoodawards.org/winners/\">71 producers\u003c/a> won the honor of adding a Good Food Awards label to their products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We spoke with Solomon, the author of \u003cem>\u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It, Pickle It, Cure It\u003c/a>\u003c/em>, about the awards.\u003c/p>\n\u003cp>\u003cstrong>What's your role with the Good Food Awards and why are you involved?\u003c/strong>\u003c/p>\n\u003cp>This year I was a committee member in the pickles category. We helped figure out the criteria for judging. Last year, the first of the awards, I was involved from the beginning with both the pickles and preserves committees. Additionally, I was a judge in the pickles category and a co-presenter for the awards in that area. For me, anything that spotlights the achievements of conscientious food artisans is a worthy cause. I like to see the little guy win big.\u003c/p>\n\u003cp>\u003cstrong>What kind of criteria are judges looking (and tasting) for in this contest?\u003c/strong>\u003c/p>\n\u003cp>When we judge pickles, we look for balanced, quality products that reflect their excellent ingredients. We want full flavor, but not too biting. We want a welcoming appearance. And for me personally, I want the integrity of the vegetables to be in tact. I hate mushy pickles!\u003c/p>\n\u003cp>\u003cstrong>There are a lot of Bay Area finalists again -- is that a reflection of this region as a mecca for food producers or the simple fact that the awards are based here?\u003c/strong>\u003c/p>\n\u003cp>I think it's a little of both. Since the event happens here, so locally we'll have the most fuel for the fire. And while the awards are spread over numerous divisions across the country, it's undeniable that a lot of great artisan food comes from here. The Bay Area has the right combination of interest, size, a year-round growing season, and affluence to support those undertaking artisan food.\u003c/p>\n\u003cp>\u003cstrong>How does a Good Food Awards winner label help food artisans?\u003c/strong>\u003c/p>\n\u003cp>I think it draws attention to a product on the shelf. It reflects the quality under the cap.\u003c/p>\n\u003cp>\u003cstrong>Slightly off topic question: Have you seen the Portlandia segment \u003ca href=\"http://www.wecanpicklethat.com/\">\"We Can Pickle That!\"\u003c/a> and what do you make of it? Is it a cruel poke at a recently rediscovered Domestic Art, a bit of food-related fun, a sign that pickling is on its way to becoming a mainstream practice again, all of the above, or something else entirely?\u003c/strong>\u003c/p>\n\u003cp>I have mixed feelings about it. Of course it's funny and I'm a total sucker for such great humor. The clip and the website have been all over social media within canning circles, and most of us are laughing. Still, it stings a bit -- no hipster, no matter how aging one may be, wants to think he or she is a tired joke.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yYey8ntlK_E'\n title='//www.youtube.com/embed/yYey8ntlK_E'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>GOOD FOOD AWARDS RECEPTION\u003c/p>\n\u003cp>The Good Food Awards ceremony is tonight, Friday, January 13, at San Francisco’s Ferry Building. A limited number of tickets are available for Gilt City members. The catered reception will be hosted by Ruth Reichl.\u003c/p>\n\u003cp>Time: 8:00pm-10:00pm\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nPrice: $100\u003cbr>\nTickets: \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a> or \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>\u003c/p>\n\u003cp>GOOD FOOD AWARDS MARKETPLACE\u003c/p>\n\u003cp>On Saturday, January 14, there's an opportunity to taste the award-winning products by sustainable food producers from around the country, including Colorado cheesemakers, Utah chocolatiers, and Ohio picklers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Time: 8:00am-2:00pm (8:00am-9:00am Exclusive Tasting)\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nTickets: Exclusive Tasting: $12 through \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>, General Admission: $5 at the door, Beer and Spirits Garden: $12 for 5 tastings, or \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37540/good-food-awards-an-insider-takes-bab-behind-the-scenes","authors":["5125"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_10069","bayareabites_8828","bayareabites_10068","bayareabites_10071","bayareabites_2153","bayareabites_10070"],"featImg":"bayareabites_37595","label":"bayareabites"},"bayareabites_21359":{"type":"posts","id":"bayareabites_21359","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21359","score":null,"sort":[1295049989000]},"guestAuthors":[],"slug":"good-food-awards-showcases-sustainable-food-artisans","title":"Good Food Awards Showcases Sustainable Food Artisans","publishDate":1295049989,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21469\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\" alt=\"Canned Peaches. Photo by Aya Brackett \" title=\"Canned Peaches. Photo by Aya Brackett \" width=\"500\" height=\"500\" class=\"size-full wp-image-21469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canned Peaches. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>[Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>. Bay Area businesses in the winners' circle include: \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a>, \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a>, \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig\u003c/a>, \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>, \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, \u003ca href=\"http://site.preservesonoma.com/\">Middleton Farm\u003c/a>, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>, and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>.]\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Isn't it always \u003ca href=\"http://goodfoodmonth.org/\">Good Food Month\u003c/a> in the Bay Area?\u003c/p>\n\u003cp>Do we need another award night honoring food artisans?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The answer to both those questions appears to be yes.\u003c/p>\n\u003cp>Here's why: The \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> recognizes food purveyors who demonstrate high standards in taste \u003cem>and\u003c/em> sustainability and the ceremony tonight kicks off a month-long series of events showcasing artisan food producers in the sustainable food movement, many of whom struggle to make their businesses viable while they endeavor to work in environmentally-responsible and ethical ways.\u003c/p>\n\u003cp>The honors will be given out at a gala at San Francisco's Ferry Building hosted by the reigning queen of the sustainable food movement, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003c/p>\n\u003cp>The ceremony is not open to the public but passionate food folk can find out what all the fuss is about on Saturday when winning producers will be offering samples, talking up their wares, and selling them too, under the arcade at the front of the Ferry Building on the Embarcadero from 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>Almost 800 entries from 41 states were submitted from food makers hoping to earn the best-of-class honors in seven categories: coffee, chocolate, preserves, cheese, pickles, and beer. A panel of 80 judges -- including industry bigwigs like chocolate superstars \u003ca href=\"http://www.recchiuti.com/about_michael.html\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, and \u003ca href=\"http://www.scharffenberger.com/johnscharffenberger.asp\">John Scharffenberger\u003c/a> -- were recruited for blind tastings. A \u003ca href=\"http://www.goodfoodawards.org/the-awards/finalists/\">list of the 130 finalists\u003c/a> can be found on the Good Food site.\u003c/p>\n\u003cp>The Bay Area is well represented. Finalists include several local brewers, among them \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a> from Berkeley for Organic Gingerbread Ale, San Francisco's \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear\u003c/a> for Polar Bear Pils, and \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a> for ESChi.\u003c/p>\n\u003cp>Finalists in the charcuterie category include Berkeley's \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> for Smoked Beef Tongue and Sonoma's \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and The Fig\u003c/a> for both Coppa and Pimenton Salami. A slew of Marin cheese-makers made the cut, notably \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for Red Hawk, \u003ca href=\"http://pointreyescheese.com/\">Point Reyes Farmstead\u003c/a> for its signature blue, and \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a> for Nicasio Square.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21498\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/chocolate-bags300.jpg\" alt=\"Bags of cacao. Photo by Aya Brackett \" title=\"Bags of cacao. Photo by Aya Brackett \" width=\"300\" height=\"302\" class=\"size-full wp-image-21498\">\u003cfigcaption class=\"wp-caption-text\">Bags of cacao. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>Chocolatiers vying for first-place nods include San Francisco's \u003ca href=\"http://www.charleschocolates.com/\">Charles\u003c/a>, \u003ca href=\"http://www.jadechocolates.com/\">Jade\u003c/a>, and \u003ca href=\"http://www.pocodolce.com/\">Poco Dolce\u003c/a>, and Oakland's \u003ca href=\"http://www.vicechocolates.com/\">Vice\u003c/a>. Coffee makers up for top honors: Oakland's \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, San Francisco's \u003ca href=\"http://ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, and Santa Rosa's \u003ca href=\"http://www.eccocaffe.com/store/index.php\">Ecco Caffe\u003c/a>.\u003c/p>\n\u003cp>In the canning and jamming categories, Berkeley's \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a> represents the home team with Spicy Oregano Purple Carrots, while Monterey's \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a> is on the preserves list for Apricot Chili Jam.\u003c/p>\n\u003cp>Good Food director \u003ca href=\"http://www.goodfoodawards.org/team/director/\">Sarah Weiner\u003c/a> of \u003ca href=\"http://seedlingprojects.org/\">The Seedling Projects\u003c/a> says the event grew out of a casual conversation at the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> wrap-up meeting. One of the preserves' organizers, Casey Havre of \u003ca href=\"http://www.loulousgarden.com/StoreFront.bok\">LouLou's Garden\u003c/a>, mentioned how important it was to meet with fellow food artisans from different fields who share similar philosophies to generate ideas, learn about each other's products, and find ways to work together.\u003c/p>\n\u003cp>That idea stayed with Weiner, who spent time living in London, where she fell in love with an independent grocery store/deli that sold products with a little gold seal on them. Further investigation revealed that the seal was a taste award, bestowed by a British newspaper. Items that carried the seal, the proprietor confided, flew off the shelves.\u003c/p>\n\u003cp>Those two moments sowed the seeds for the Good Food Awards. The awards selection criteria sparked some bickering; a bitter brouhaha brewed over whether there even is such a thing as sustainable coffee. For some insights into that debate, visit the coffee news site \u003ca href=\"http://sprudge.com/good-food-awards-what-went-wrong.html\">Sprudge.com\u003c/a> and a response to the criticism over at \u003cem>\u003ca href=\"http://www.freshcup.com/featured-article.php?id=134\">Fresh Cup Magazine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21470\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/coffee-cups500.jpg\" alt=\"Glasses of Coffee. Photo by Jenny Hiser\" title=\"Glasses of Coffee. Photo by Jenny Hiser\" width=\"500\" height=\"419\" class=\"size-full wp-image-21470\">\u003cfigcaption class=\"wp-caption-text\">Glasses of Coffee. Photo by Jenny Hiser\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most food artisans, though, are grateful for the opportunity to show off their hard work. And with its national scope, the event can offer encouragement to sustainable food producers -- like the raspberry jam maker (a finalist) and her farmer husband in Ohio who hand-picked bugs off their crops and almost gave up on organic -- in parts of the country where there may not be much support or solutions for the challenges of sustainable production, Weiner explains.\u003c/p>\n\u003cp>Finalist \u003ca href=\"http://lettuceeatkale.com/2010/fermented-food-fans-meet-the-folks-from-cultured/\">Alex Hozven\u003c/a> of Cultured adds that while she runs a food business, she isn't always the best at marketing her own work. The awards, she says, are a way of exposing more people to her unique products and garnering media attention that is likely to have ripple effects over time. Plus, like other fermented food fans, she's curious to see what picklers from other parts of the country are doing.\u003c/p>\n\u003cp>This Saturday marks the beginning of 30 days of sustainable food events, including cooking demonstrations, canning and pickling classes, and culinary and farm tours. Each week has a theme: Jan. 17-23 is devoted to events around coffee and chocolate; Jan. 24-30 features preserves and cheeses; Jan. 31-Feb. 6 charcuterie and pickles; Feb. 7-13 focuses on ethnic food and brewing events will be held in conjunction with the annual \u003ca href=\"http://www.sfbeerweek.org/\">San Francisco Beer Week\u003c/a>, Feb. 11-20.\u003c/p>\n\u003cp>Most events require advance tickets though many are free. For a complete schedule visit \u003ca href=\"http://goodfoodmonth.org/\">goodfoodmonth.org\u003c/a>.\u003c/p>\n\u003cp>Back to the beginning. \"It's good food month every second of every day in the Bay Area,\" agrees Lisa Rogovin, an epicurean concierge whose culinary tours \u003ca href=\"http://inthekitchenwithlisa.com/\">In the Kitchen with Lisa \u003c/a>are featured on the Good Food Month schedule. \u003cem>(Full disclosure: I lead some of these tours.)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"But locals may not frequent some of the stops on, say, our Mission Tour, such as \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>, \u003ca href=\"http://www.lavictoriabakery.com/La_Victoria_Bakery/La_Victoria.html\">La Victoria Bakery\u003c/a>, and \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, or have no idea about these businesses' back stories,\" she explains. \"Personally, what I like about the Good Food program is that it introduces me to noted national brands that live and breath the same local, seasonal, sustainable mantra as do many of the artisans in our backyard.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>.\u003cbr>\n\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"The Good Food Awards honor food artisans who demonstrate high standards in taste and sustainability and kicks off a month-long series of events showcasing sustainable food producers.","status":"publish","parent":0,"modified":1296174894,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1066},"headData":{"title":"Good Food Awards Showcases Sustainable Food Artisans | KQED","description":"The Good Food Awards honor food artisans who demonstrate high standards in taste and sustainability and kicks off a month-long series of events showcasing sustainable food producers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Good Food Awards Showcases Sustainable Food Artisans","datePublished":"2011-01-15T00:06:29.000Z","dateModified":"2011-01-28T00:34:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21359 http://blogs.kqed.org/bayareabites/?p=21359","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/14/good-food-awards-showcases-sustainable-food-artisans/","disqusTitle":"Good Food Awards Showcases Sustainable Food Artisans","path":"/bayareabites/21359/good-food-awards-showcases-sustainable-food-artisans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21469\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\" alt=\"Canned Peaches. Photo by Aya Brackett \" title=\"Canned Peaches. Photo by Aya Brackett \" width=\"500\" height=\"500\" class=\"size-full wp-image-21469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canned Peaches. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>[Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>. Bay Area businesses in the winners' circle include: \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a>, \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a>, \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig\u003c/a>, \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>, \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, \u003ca href=\"http://site.preservesonoma.com/\">Middleton Farm\u003c/a>, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>, and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>.]\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Isn't it always \u003ca href=\"http://goodfoodmonth.org/\">Good Food Month\u003c/a> in the Bay Area?\u003c/p>\n\u003cp>Do we need another award night honoring food artisans?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The answer to both those questions appears to be yes.\u003c/p>\n\u003cp>Here's why: The \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> recognizes food purveyors who demonstrate high standards in taste \u003cem>and\u003c/em> sustainability and the ceremony tonight kicks off a month-long series of events showcasing artisan food producers in the sustainable food movement, many of whom struggle to make their businesses viable while they endeavor to work in environmentally-responsible and ethical ways.\u003c/p>\n\u003cp>The honors will be given out at a gala at San Francisco's Ferry Building hosted by the reigning queen of the sustainable food movement, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003c/p>\n\u003cp>The ceremony is not open to the public but passionate food folk can find out what all the fuss is about on Saturday when winning producers will be offering samples, talking up their wares, and selling them too, under the arcade at the front of the Ferry Building on the Embarcadero from 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>Almost 800 entries from 41 states were submitted from food makers hoping to earn the best-of-class honors in seven categories: coffee, chocolate, preserves, cheese, pickles, and beer. A panel of 80 judges -- including industry bigwigs like chocolate superstars \u003ca href=\"http://www.recchiuti.com/about_michael.html\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, and \u003ca href=\"http://www.scharffenberger.com/johnscharffenberger.asp\">John Scharffenberger\u003c/a> -- were recruited for blind tastings. A \u003ca href=\"http://www.goodfoodawards.org/the-awards/finalists/\">list of the 130 finalists\u003c/a> can be found on the Good Food site.\u003c/p>\n\u003cp>The Bay Area is well represented. Finalists include several local brewers, among them \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a> from Berkeley for Organic Gingerbread Ale, San Francisco's \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear\u003c/a> for Polar Bear Pils, and \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a> for ESChi.\u003c/p>\n\u003cp>Finalists in the charcuterie category include Berkeley's \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> for Smoked Beef Tongue and Sonoma's \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and The Fig\u003c/a> for both Coppa and Pimenton Salami. A slew of Marin cheese-makers made the cut, notably \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for Red Hawk, \u003ca href=\"http://pointreyescheese.com/\">Point Reyes Farmstead\u003c/a> for its signature blue, and \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a> for Nicasio Square.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21498\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/chocolate-bags300.jpg\" alt=\"Bags of cacao. Photo by Aya Brackett \" title=\"Bags of cacao. Photo by Aya Brackett \" width=\"300\" height=\"302\" class=\"size-full wp-image-21498\">\u003cfigcaption class=\"wp-caption-text\">Bags of cacao. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>Chocolatiers vying for first-place nods include San Francisco's \u003ca href=\"http://www.charleschocolates.com/\">Charles\u003c/a>, \u003ca href=\"http://www.jadechocolates.com/\">Jade\u003c/a>, and \u003ca href=\"http://www.pocodolce.com/\">Poco Dolce\u003c/a>, and Oakland's \u003ca href=\"http://www.vicechocolates.com/\">Vice\u003c/a>. Coffee makers up for top honors: Oakland's \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, San Francisco's \u003ca href=\"http://ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, and Santa Rosa's \u003ca href=\"http://www.eccocaffe.com/store/index.php\">Ecco Caffe\u003c/a>.\u003c/p>\n\u003cp>In the canning and jamming categories, Berkeley's \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a> represents the home team with Spicy Oregano Purple Carrots, while Monterey's \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a> is on the preserves list for Apricot Chili Jam.\u003c/p>\n\u003cp>Good Food director \u003ca href=\"http://www.goodfoodawards.org/team/director/\">Sarah Weiner\u003c/a> of \u003ca href=\"http://seedlingprojects.org/\">The Seedling Projects\u003c/a> says the event grew out of a casual conversation at the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> wrap-up meeting. One of the preserves' organizers, Casey Havre of \u003ca href=\"http://www.loulousgarden.com/StoreFront.bok\">LouLou's Garden\u003c/a>, mentioned how important it was to meet with fellow food artisans from different fields who share similar philosophies to generate ideas, learn about each other's products, and find ways to work together.\u003c/p>\n\u003cp>That idea stayed with Weiner, who spent time living in London, where she fell in love with an independent grocery store/deli that sold products with a little gold seal on them. Further investigation revealed that the seal was a taste award, bestowed by a British newspaper. Items that carried the seal, the proprietor confided, flew off the shelves.\u003c/p>\n\u003cp>Those two moments sowed the seeds for the Good Food Awards. The awards selection criteria sparked some bickering; a bitter brouhaha brewed over whether there even is such a thing as sustainable coffee. For some insights into that debate, visit the coffee news site \u003ca href=\"http://sprudge.com/good-food-awards-what-went-wrong.html\">Sprudge.com\u003c/a> and a response to the criticism over at \u003cem>\u003ca href=\"http://www.freshcup.com/featured-article.php?id=134\">Fresh Cup Magazine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21470\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/coffee-cups500.jpg\" alt=\"Glasses of Coffee. Photo by Jenny Hiser\" title=\"Glasses of Coffee. Photo by Jenny Hiser\" width=\"500\" height=\"419\" class=\"size-full wp-image-21470\">\u003cfigcaption class=\"wp-caption-text\">Glasses of Coffee. Photo by Jenny Hiser\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most food artisans, though, are grateful for the opportunity to show off their hard work. And with its national scope, the event can offer encouragement to sustainable food producers -- like the raspberry jam maker (a finalist) and her farmer husband in Ohio who hand-picked bugs off their crops and almost gave up on organic -- in parts of the country where there may not be much support or solutions for the challenges of sustainable production, Weiner explains.\u003c/p>\n\u003cp>Finalist \u003ca href=\"http://lettuceeatkale.com/2010/fermented-food-fans-meet-the-folks-from-cultured/\">Alex Hozven\u003c/a> of Cultured adds that while she runs a food business, she isn't always the best at marketing her own work. The awards, she says, are a way of exposing more people to her unique products and garnering media attention that is likely to have ripple effects over time. Plus, like other fermented food fans, she's curious to see what picklers from other parts of the country are doing.\u003c/p>\n\u003cp>This Saturday marks the beginning of 30 days of sustainable food events, including cooking demonstrations, canning and pickling classes, and culinary and farm tours. Each week has a theme: Jan. 17-23 is devoted to events around coffee and chocolate; Jan. 24-30 features preserves and cheeses; Jan. 31-Feb. 6 charcuterie and pickles; Feb. 7-13 focuses on ethnic food and brewing events will be held in conjunction with the annual \u003ca href=\"http://www.sfbeerweek.org/\">San Francisco Beer Week\u003c/a>, Feb. 11-20.\u003c/p>\n\u003cp>Most events require advance tickets though many are free. For a complete schedule visit \u003ca href=\"http://goodfoodmonth.org/\">goodfoodmonth.org\u003c/a>.\u003c/p>\n\u003cp>Back to the beginning. \"It's good food month every second of every day in the Bay Area,\" agrees Lisa Rogovin, an epicurean concierge whose culinary tours \u003ca href=\"http://inthekitchenwithlisa.com/\">In the Kitchen with Lisa \u003c/a>are featured on the Good Food Month schedule. \u003cem>(Full disclosure: I lead some of these tours.)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"But locals may not frequent some of the stops on, say, our Mission Tour, such as \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>, \u003ca href=\"http://www.lavictoriabakery.com/La_Victoria_Bakery/La_Victoria.html\">La Victoria Bakery\u003c/a>, and \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, or have no idea about these businesses' back stories,\" she explains. \"Personally, what I like about the Good Food program is that it introduces me to noted national brands that live and breath the same local, seasonal, sustainable mantra as do many of the artisans in our backyard.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>.\u003cbr>\n\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21359/good-food-awards-showcases-sustainable-food-artisans","authors":["5125"],"categories":["bayareabites_301","bayareabites_64","bayareabites_50","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_234","bayareabites_8828","bayareabites_8826","bayareabites_8830","bayareabites_1156","bayareabites_8829"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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