Good Food Awards (podcast)Jan 6th, 2012 | By Cecilia | Category: Featured Articles, podcast, the show
Good food is food that tastes good to us, right?
If you talk to the tastemakers who put on the Good Food Awards–now in its second year–they’ll tell you there’s more to it than that.
Good food has a conscience.
Organizers of this celebration of hand crafted comestibles look for producers, specifically those creating small batch artisanal products, that not only make great tasting food and drink, but that also supports sustainability and social good.
Sarah Weiner is Director of Seedling Projects, the umbrella organization that puts on the Good Food Awards. She says she hopes that as more products display the Good Food label, consumers will come to realize they don’t have to choose between delicious food and food that fits their values.
The competition concentrates on products in eight categories of food and drink, including: beer, charcuterie, cheese, chocolate, coffee, pickles, preserves, and spirits.
Last year, Stephanie McClenny, owner of Confituras–a homegrown artisanal jam, jelly and preserves company in Austin, Texas–took home a Good Food Award for her Texas Fig Preserves. When she submitted her entry, she’d been in business less than six months; winning put her on consumer radars in Texas and beyond. She has another chance this year with her Bourbon Brown Sugar Peach Preserves, which made it to the finals.
The awards ceremony takes place January 13, 2012 in San Francisco.
Austin is well represented at the 2012 Good Food Awards. Other local finalists include Independence Brewing with its Convict Hill Stout; Letelier Food Company’s Chicken Liver Pate; Balcones Distilling with its Rumble Cask Reserve; and out of Dallas, the Mozzarella Company’s Hoja Santa Goat Cheese.
With a little luck Austin artisans will bring home additional good food awards as further proof of the dynamic and diverse food and drink being created deep in the heart of Texas.