Pucker up for...

Pickles

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.

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-Chairs

Brie Mazurek

Communications Director at CUESA – San Francisco, CA

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.

Dana Eastland

Content Strategist at Practical Media – San Francisco, CA

Dana Eastland is currently the Content Strategist at Practical Media, where she edits and oversees some of the best new voices in relationships, weddings, and feminism. Prior to that, she worked with some of San Francisco’s finest bars and restaurants at RRPR Creative, and wrote about restaurants, bars, and events at tablehopper.com, where she was the associate editor. She is a proud veteran of the San Francisco food industry, and avid home preserver. She will happily mix you a mean cocktail anytime at her home in San Francisco, where she lives with her firefighting partner and a very handsome rescue dog.

Committee Members

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, oriented toward growing their business in harmony with a better food system.

*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:

  • Vinegar-Fermented
  • Lacto-Fermented

Kombucha can now be entered in the Elixirs category.

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