Pucker up for...


Kimchi, cortado, bread and butter pickles: all vinegared and lacto-fermented savories made around the country from real ingredients that are responsibly foraged or grown without the use of synthetic inputs are eligible for the Good Food Pickles Award.


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.



Brie 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.

Committee Members

Kayla Abe, Founder, Ugly Pickle Co.
Kelly McVicker, Founder, McVicker Pickles


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.


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

, Freelance Food & Culture Writer

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

, Food Stylist

Stella Kim

Producer, Stylist, Art Director, Stella Kim Creative

Sarah Flick

Associate Grocery Department Head, Bi-Rite Market

Ryan Pollnow

Chef, flour + water