More than five years ago, I sold my first sourdough at the local farmer’s market. It was thrilling and suddenly I became a professional food producer. My customers put their trust in me as I take on the great responsibility providing nourishment to them. Making the right decisions that are nutritious, sustainable, affordable, and above all, taste great, is the hardest thing I have ever done. The fact that you buy buy products again and again is a great reward, but now I have a medal that I can wear around my neck!
Earlier this year I submitted my entry for my Sweet Potato Stout Craft Beer Crackers. The first phase consists of a blind tasting. They receive thousands of entries from across the country and somehow organize an army of volunteers to score each and every bite. I was thrilled to get the notice that my entry scored high and would move on to the next phase, vetting each ingredient to assure they meet the Good Food Foundation Standard. This includes being pesticide-free, non-gmo, free from additives, and traceable to the farm-level where possible. This is a very high bar to clear and this is why winning the award means so very much!
The Good Food Awards ceremony was held at the historic War Memorial & Performing Arts Center, an impressive location that became even more important with executive director Sarah Weiner’s closing remarks. She told the story of the aftermath of the earthquake and fire of 1906 when San Francisco merchants banded together to save their city by petitioning to host a world expo. Just nine years after complete devastation, the city rose from the ashes and threw the biggest party in the world. The point being, that we are not unlike those merchants and together anything is possible!
We were honored to share the stage with honorary hosts Carlo Petrini, the founder of the International Slow Food Movement, "a comprehensive approach to food that recognizes the strong connections between plate, planet, people, politics and culture,” and Alice Waters, author and owner of Chez Panisse. Being on the stage with pioneers of the natural food movement is something I will never forget.