[Update: A list of all last night's winners and their profiles can be found at Good Food Awards. Bay Area businesses in the winners' circle include: Bison Brewing, Drake's Brewing, Marin Brewing Company, Cafe Rouge, The Girl and the Fig, Ceres Community Project, Cultured, Happy Girl Kitchen, Middleton Farm, Cowgirl Creamery, Nicasio Valley Cheese Company, Blue Bottle Coffee, and Charles Chocolates.]

Isn't it always Good Food Month in the Bay Area?

Do we need another award night honoring food artisans?

The answer to both those questions appears to be yes.

Here's why: The Good Food Awards recognizes food purveyors who demonstrate high standards in taste and 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.

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, Alice Waters.

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.

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 Michael Recchiuti, Alice Medrich, and John Scharffenberger -- were recruited for blind tastings. A list of the 130 finalists can be found on the Good Food site.

The Bay Area is well represented. Finalists include several local brewers, among them Bison Brewing from Berkeley for Organic Gingerbread Ale, San Francisco's Thirsty Bear for Polar Bear Pils, and Marin Brewing Company for ESChi.

Finalists in the charcuterie category include Berkeley's Cafe Rouge for Smoked Beef Tongue and Sonoma's The Girl and The Fig for both Coppa and Pimenton Salami. A slew of Marin cheese-makers made the cut, notably Cowgirl Creamery for Red Hawk, Point Reyes Farmstead for its signature blue, and Nicasio Valley Cheese Company for Nicasio Square.

Chocolatiers vying for first-place nods include San Francisco's Charles, Jade, and Poco Dolce, and Oakland's Vice. Coffee makers up for top honors: Oakland's Blue Bottle, San Francisco's Ritual Coffee Roasters, and Santa Rosa's Ecco Caffe.

In the canning and jamming categories, Berkeley's Cultured represents the home team with Spicy Oregano Purple Carrots, while Monterey's Happy Girl Kitchen is on the preserves list for Apricot Chili Jam.

Good Food director Sarah Weiner of The Seedling Projects says the event grew out of a casual conversation at the Slow Food Nation wrap-up meeting. One of the preserves' organizers, Casey Havre of LouLou's Garden, 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.

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.

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 Sprudge.com and a response to the criticism over at Fresh Cup Magazine.

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.

Finalist Alex Hozven 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.

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 San Francisco Beer Week, Feb. 11-20.

Most events require advance tickets though many are free. For a complete schedule visit goodfoodmonth.org.

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 In the Kitchen with Lisa are featured on the Good Food Month schedule. (Full disclosure: I lead some of these tours.)

"But locals may not frequent some of the stops on, say, our Mission Tour, such as Mr. Pollo, La Victoria Bakery, and Mission Pie, 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."

Update: A list of all last night's winners and their profiles can be found at Good Food Awards.

Warning: This is not a piece extolling the virtues of Slow Food Nation '08, so if there are delicate sensibilities out there who can't bear the suggestion that Slow Food Nation is anything other than shiny, happy people eating food, you should probably stop reading right now.

It would be one thing if this rant was all about how I volunteered at Slow Food Nation and all I got was this lousy apron.

That's not even the half of it. In fact, it's just emblematic of the entire SFN volunteering experience as I lived it. It's emblematic of the rudeness, the exclusion, the contradictions between what SFN advertised and what was actual, and the overall disgust I came away with after volunteering. The blog posts about what SFN did right are already thick on the ground, and the praise is prodigious; this is not going to be one of those pieces.

All my life, I've volunteered at various non-profits, churches, and events, and this is the first time I've been made so boiling mad by the attitude and treatment received. Building houses for Habitat for Humanity in the 105° Missouri heat was a more rewarding experience, and we even had one of our newly-paned HFH windows shot out by a friggin' drive-by!

I volunteered at SFN to help a friend and to help a vendor I believe deeply in; my beef is with neither of those parties. They took care of their volunteers the best they could. They celebrated our participation and did what they could to make it a pleasant experience. Not so for the rest of the SFN organization.

Let me get it out there right away that I appreciate the idea of slow food. (Note the lowercase.) It's the execution of this particular event I take exception to. Do I think it's awesome that there were, like, 26 different preserve makers there? Of course. Do I celebrate all 110 olive oils made in the Slow Food way? Well, I didn't get to taste any of them, but who wouldn't celebrate that range of fat? Was I completely disgusted by the way the organization treated the unpaid volunteers? Oh, hell yes!

Slow Food is about counteracting the "disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world." Slow Food Nation '08 "was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair."

But how about how they treat their workers? Their unpaid workers? People who volunteered their time, energy, and bright smiles to support them in their cause? Shouldn't that be a consideration?

Directly from the SFN website:

Slow Food Nation is a community event and we welcome your participation. We’re seeking volunteers to help in all aspects of planning and on site. Let us know if you'd like to join in this exciting endeavor—we promise plenty of fun and food!

In the cold light of morning, after an exhausted sleep following a long volunteer shift, I just have to laugh at that: "we promise plenty of fun and food!" So, the fun is debatable. You make your own fun; I've always believed that. And we did. At our vendor, we joked with each other, with the "paying guests," and we laughed a lot. One of my "paying guests" friends even told me I looked like the happiest person at the entire event. But the food? Sure, there was "plenty" of food, but none of us volunteers were allowed to eat it.

I direct you to the "food" portion of the multi-page dos, don'ts, and behavior modifications we received in advance as volunteers (bolding mine):

CIVIC CENTER: Although some small snacks may be available to our volunteers, please note that meals are neither provided nor reimbursed. Affordable meals are available each day from 15 unique Slow-On-the-Go vendors in the plaza."

FORT MASON: Volunteers wishing a simple meal may take one as available from our sponsor, Whole Foods. No additional concessions are available for purchase at this location. Volunteers are asked to refrain from eating samples from our taste partners, as these are intended for our paying guests and we will run out.

SFN never pointed out where these "simple meals" were, and I never saw them. If they meant the cheese and bread and juice they had at our check-in location, well, that was a-ways away from where we were working and would take more than a 10-minute break to get there, bolt the food, and get back to our post.

Keep an eye out for all the shouting "NOs" and "NOTs" in the additional portions quoted below from what I'm calling the SFN Dos and Don'ts. They make the overall tone quite objectionable. Get an editor and learn how to convey things in a more palatable manner, especially to people WHO ARE THERE TO HELP YOU.

Getting There: Transportation: Slow Food Nation encourages you to travel in ways that minimize our collective carbon footprint. We will NOT reimburse for parking and there is NO official parking partner affiliated with this event – plus it is a holiday weekend!

Sheesh.

(Also, given that I have a whole separate post coming about the behavior of the Slow Food Nation "paying guests," maybe SFN should have provided Dos and Don'ts for them.)

After checking in as a volunteer, we were directed to wait in our designated food area. Signs above were labeled "olive oil," "wine," "chocolate," etc. We got our one freebie -- the SFN apron -- and stood around a bit. There was milling. I joked (because the firm, bright smile never left my face ALL NIGHT) to a old friend and fellow volunteer that it's like we were the Joad Family. Day laborers from the Dust Bowl era, waiting to see if there's paying work that day.

A SFN organizer briefly welcomed us, thanked us for our time, and then said no less than five times that we were NOT to ask for food in the Taste Pavilion. If we required food during our 4pm-10pm shift, they had food for us there. However, we had to make sure to ask our managers if we could leave our post and really should consider planning our hunger around a lull.

A lull? Sorry, we didn't see a lull at my vendor. None. Not in six hours. My only lull was a 10-minute break that I used to stretch my legs and call home to report a Top Chef Marcel sighting. We never stopped serving people as fast as humanly possible.

"Do NOT ask for ANY food," he repeated. Again. I turned to fellow Joad Family member and shook a finger in her face, "Don't even THINK about food," I ordered her, "You're thinking about it. I can tell. DON'T!" Because you gotta laugh. Or else you'll scream.

Moving on to the "perks" portion of the Dos/Don'ts, we were told:

Each volunteer will be given a Slow Food apron to wear during their work shift, which is then yours to keep. Please note, however, that aprons only are not valid for entrance to ticketed events. Volunteers will be admitted, with their Managers, to work shifts only and do not receive free entrance to any other events.

Let's put my whines about the lack of freebies for the hard-working volunteers aside. Let's instead consider a case where a volunteer actually tried to BUY a Slow Dough coupon so they could participate in the events. They tried and were reportedly told, "You can't, you're a volunteer."

So, let me get this straight: As a volunteer, I work for free. I work for love and laughs, and I don't get any perks aside from an apron that is probably compostable if I add Slow Food-approved olive oil to it. And as a volunteer, I can't even PAY you to let me enjoy the promised "plenty of food and fun"? Unique.

Maybe they weren't allowed to sell to volunteers in case those volunteers shirked their shifts, but shouldn't that be something the volunteer's vendor policed? Maybe the volunteer was going to use the Slow Dough the next day when they weren't working. Is that not allowed?

When we were herded to the Taste Pavilion to start our shifts, a SFN manager came over to get us. "You [food group]?" she asked unsmilingly, "Follow me." "She's very excited about her job," fellow Joad Family member confided in me. We followed her. We got a warm, happy, and grateful welcome from our vendor.

Since we're still and always on food, I'll quote what the Dos/Don'ts said about water:

Water stations will be located in all locations, so please be sure to bring your own water containers to fill. Individual bottles will NOT be available.

SFN never pointed these stations out to us and I never saw them, so I'm thankful for two things: I brought my own container that I'd already filled at home AND our vendor provided us with filled water bottles. Because our vendor? Is awesome beyond the reaches of the SFN org.

Hand-Outs: Please do NOT give food, samples, or leftovers of any kind to any homeless person, at any location, under any circumstances. Word will spread of free food and we will soon have an encampment. Be sure to clean up all waste at days' [sic] end.

Of course, this is just ironic when part of Slow Food's mission is the professed belief "that everyone has a fundamental right to pleasure."

On two totally separate occasions, two UNPAID volunteers on their 10-minute breaks were ordered quite rudely by extraneous SFN workers not connected with our specific vendor, "Bus that table!" When both volunteers explained that they were not general staff but were working for [specific vendor] and also on their break, the response was, "Yeah. Bus that table!" No please, no thank you. Just an apron.

Maybe I've got this all wrong. Maybe every person wearing a SFN apron -- official ribbons or no -- was an unpaid volunteer who was also working just out of the pure goodness of their hearts. Because they believe passionately in the cause. If so, shouldn't that have brought us together in a more cohesive state of camaraderie where communications are clear, polite, and respectful?

At the end of the sweaty six-hour shift, a bar designer came over to us during clean-up and shook out dozens of cocktails composed of Gin 209, St. Germaine, mint, cucumber, and agave for us. He announced, "I've worked enough of these things to know you guys got nothing tonight." He gave the cocktail some name like, "Multi Spa," but I prefer to call it, "Faith Reviver." Maybe not faith in being a SFN volunteer again, but faith that there are still kind people out there who know how to treat others with respect, dignity, and gratitude.

My parents -- my dad, especially -- didn't raise me to turn a blind eye to the inconsistencies and contradictions of the world. They raised me to speak up and out if changes are to be made to the accepted status quo and not to sit idly by hoping everything will all work out somehow.

Next time you do an event, Slow Food Nation, take better care of the people who turned out to help spread your message. We may not have been "paying guests" in the monetary sense, but we paid with our time, energy, and goodwill and we deserved to be accorded the same respect as those forking over cold hard cash. This was a high-profile chance to show a whole mess of people that you are better than the average food industry expo, and in some ways you did. In other ways, you really didn't.

Bless you and your gleaming cocktail shaker, Bar Designer.

Listen to Slow Food Nation on KQED's Forum.

Slow Food Nation
This Labor Day weekend San Francisco will host Slow Food Nation -- a four day gathering to promote sustainable and healthy food. We talk with organizers and experts in the slow food movement, exploring the connection between our plates and the planet.

Host: Michael Krasny

Guests:
• Anya Fernald, executive director of Slow Food Nation
• Dr. Vandana Shiva, author of "Biopiracy: The Plunder of Nature" and founder and director of Navdanya, an organization supporting conservation, renewal and rejuvenation of biodiversity
• Eric Schlosser, award-winning journalist, author of "Fast Food Nation" and a correspondent for the Atlantic Monthly
• Michael Pollan, professor of journalism at UC Berkeley and author of "In Defense of Food: An Eater's Manifesto"

Read Amy Sherman's Event post about Slow Food Nation.

Photo credit Scott Chernis

Slow Food is a movement that started in Italy and promotes a return to the way people used to eat. While it's a sentiment most of us can get behind, life is very different in Italy. Perhaps that is part of the reason why Slow Food USA has had a difficult time building massive grassroots support.

Certainly there have been public statements by the founder of Slow Food that have turned off potential local supporters. Many Slow Food programs have also left believers in the cause feeling, as the New York Times put it recently, as if Slow Food was "just one big wine tasting with really hard to find cheeses that you weren’t invited to."

But the Slow Food Nation events in San Francisco over Labor Day weekend are intended to be accessible to everyone. While some of the events are still pricey to attend, the good news is, there are plenty of events that are free. Here's a round up of just a handful of some of the major free events and programs. Head to the Slow Food Nation site for the complete Slow Food Nation schedule.

Slow Arts
Poetry by peach farmer David "Mas" Masumoto, a photography exhibit on the theme of Life in a Tuscan Town and a Bulgarian Honeybee and Harvest dance are just some of the many arts programs that are part of Slow Food Nation. All but the photo exhibit take place at the Victory Garden.

Youth Food Movement programs
Retreats, films and workshops and a culminating "Eat-In" are planned for those in the 16-34 age range.

Marketplace
The Marketplace will take place in the Civic Center Plaza. There will be produce for sale, street food, "soap box" story telling and water stations for everyone.

Food for Thought films
You'll need to RSVP and tickets are limited, but there will be showings of films such as The Future of Food and Our Daily Bread. Films take place at the Cowell Theater at Fort Mason.

Whichever events you end up taking part in, here's hoping you have a very slow Labor Day weekend.

(Photo by trp0.)

There’s been a lot of buzz lately in San Francisco about planting gardens at Civic Center and bringing in a special farmers market for Slow Food Nation's big Labor Day blowout. No surprise that the farmers market just across the street, the one that’s been a neighborhood fixture for the past 26 years, isn’t good, clean or fair enough to take part.

Truth be told, some of us were happy that the Heart of the City wasn’t getting an all-star makeover. It’s fine the way it is, humming along in its quiet, humble way as a workaday market. The Tenderloin shoppers don't need to worry about mobs of tourists elbowing their way in for bits of free fruit, Whole Foodies complaining about the smell of live chickens or lines of groggy hipsters waiting for their espresso drinks.

Residents have been actively fighting gentrification, the inevitable physical and cultural displacement that accompanies economic development, and the neighborhood farmers market is their newest battleground. On Thursday, at a special meeting of the San Francisco Board of Supervisors, one seemingly innocuous agenda item -- "Revocation of Permit for U.N. Plaza Farmer’s Market" -- had to be tabled after public outcry, including a flood of calls from local residents and market vendors.

Mayor Gavin Newsom's quickly reversed his proposal for City Hall's Real Estate Division to assume control of the Heart of the City Farmers Market. No residents, vendors or shoppers were consulted. Market manager, Christine Adams, who has been heading the market since it first opened, learned about the City's idea when it sent her a job application.

Change is always difficult. As the oldest continuously running farmers market in the city, there's certainly room for improvement. An overworked and underfunded nonprofit currently manages the Heart of the City Farmers' Market. The key, though, in any type of development, is respecting all stakeholders while weighing the benefits of short-term gain against long-term goals.

Schoolkids learning about strawberries from Yerena Farms.

From the City's point of view, the permits are stale. It would like to increase the nominal $1 lease to $5,000 to help cover the cost of cleaning the plaza, double the stall fee from $25 a day to $50 a day, and -- most contentious of all -- take 2% of profits. Farmers currently sit on the nonprofit management company's board of directors, so the City has offered to include farmers on an advisory committee. By combining operations with the Alemany Farmers Market, also run by the Real Estate Division, it expects to increase efficiency and economies of scale.

Opponents counter with the age-old question: Why fix something that's not broke? The market only makes $13,000 a year, which it currently spends on outreach and compostable bags. It seems a rather cheap blow to try filling city coffers from the pockets of small farmers and from low-income residents who are just trying to find some fresh produce in the middle of one of the city's most arid, asphalt-ridden food deserts. With the rising cost of gas, the smallest farmers will be the most vulnerable when faced with increased fees. On the other side of the market transactions, shoppers are pinching pennies more and more as the dollar becomes ever weaker.

Talks continue. There's a good chance the Real Estate Division will back off, and there's hope that the City will arrive at a compromise with the market management on fees.

Raj Patel, policy analyst for the think tank, Food First, and author of Stuffed and Starved: The Hidden Battle for the World Food System, says that despite the neighborhood's ability to push back the City, it’s hard to know just how big a victory this is. “There’s no guarantee that this farmers market will be around five years from now. What’s actually needed is a comprehensive city plan for sustainability, to keep the market at UN Plaza and to encourage the formation of small farmers’ markets in other neighborhoods.”

Toronto has a Food Policy Council and Oakland has its Food System Assessment.
Isn't it time that San Francisco stop playing around with pretty exhibition gardens and boutique markets? Let's lead the way with bringing fresh food to as many of its citizens as possible.

We have plenty of good and clean. It's time for fair.

*Update (6/23/08): See comments to read a statement emailed from Slow Food Nation.