About
The Good Food Awards rely on the expertise of the pickles community to create the tasting, determine judges and set standards for the category. Read on to learn who has been integral to building the category, as well as what the pickles standard are and who will be judging this year.
Committee
Co-ChairsBrie Mazurek
Communications Director at CUESA
Brie oversees communications for the nonprofit CUESA. Previously, she has worked as a book editor and apprenticed on an organic farm. In addition to amplifying the inspiring stories of our local food community through her work at CUESA, she enjoys exploring the farmers market and dabbling in fermentation projects at her home in Oakland.
Katie Kalmikoff
Founder and CEO at Katie K Marketing + Events
Katie is a marketing and events consultant who helps companies ranging from early-stage startups and VCs, to large established brands, look at business, marketing, and events through the lens of community. Katie’s fiercely passionate about all things food, from cooking and baking to exploring farmers’ markets and trying new restaurants. She previously did a short study of pastry in France and is an assistant at The Civic Kitchen Cooking School in San Francisco. Katie has been a copious consumer of all types of pickles since she was a small child (there’s photo evidence) and dabbles in the art of making them as well.
Standards
In order to be eligible for a Good Food Award, pickles entries must meeting the following standards:
- Made in the USA or US territories.
- Free of artificial ingredients, including colors, flavors and preservatives.
- Free of genetically modified ingredients.
- Made with domestic, non-petroleum based vinegar, where vinegar is used.
- Made with ingredients that are foraged or grown:
- Locally.*
- With respect for seasonality.*
- Without the use of synthetic inputs, including herbicides, pesticides, fungicides or fertilizers.
- Made by a crafter that is an upstanding member of the good food community, committed to equity, inclusion, and justice in all levels of their business.
*Ingredients that make up less than 2% of the product, such as spices, may be sourced from farther afield.
Subcategories
Additionally, pickles entries must fit within one of the following subcategories:
- Olives
- Vinegar-Fermented
- Lacto-Fermented
Kombucha can now be entered in the Elixirs category.
Former Judges
Ave Lambert
Director of Education, CUESA
Elizabeth Vecchiarelli
Owner/Manager, Preserved
Preeti Mistry
Chef, Chef Preeti Mistry
Aruna Lee
Owner, Volcano Kimchi
Kate Geronemus
Chef, Chez Panisse
Kavitha Raghavan
President, Indian Paradox
Kylene Guse
Co-Owner, GYST and Doctoral Candidate in Nutrition and Microbiomics, GYST and University of Minnesota
Kathryn Lukas
Founder, Farmhouse Culture
Leena Trivedi-Grenier
Boris Nemchenok
Managing Partner, Fiorella | Violet's | Uva Enoteca
Kayleigh Kahn
Director of E-Commerce, Luke's Local
Joanne Weir
Managing Member, Joanne Weir
Jillian Knox
Stella Kim
Producer, Stylist, Art Director, Stella Kim Creative
Sarah Flick
Associate Grocery Department Head, Bi-Rite Market
Ryan Pollnow
Chef, flour + water