good food foundation

Patricia King, the executive director of the California Olive Oil Council is joined by her marketing manager, Wendy Winters. Together they discuss what the COOC seal means, the role of guilds in empowering small farmers, and whether olive oil has terroir. 

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Jeff Pillet-Shore sits down to talk with Hannah Fordin and Luke Schmueker of Shacksbury Cider. Jeff shares his expertise in defining the Allagash brand and enlightens listeners as to what Belgian beer brewed in Maine tastes like, as well as what makes it special. He also discusses the company’s sustainability campaign and its charitable partners who help maintain its status as a B Corporation.  

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Hannah Fordin interviews David Yourd of Philosophy Foods and Sam Suchoff of Lady Edison. David co-founded Philosophy Foods to help small producers who were creating superior products but didn’t have the means to effectively promote themselves. Now he works with several business owners including Sam Suchoff, who produces the Good Food award-winning Lady Edison Extra Fancy Country Ham. They provide insight into the wholesale specialty food market, the role distributors play, and how a food brand can stand out. 

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Hannah chats with Adam Chinchiolo of the Far West Cider Company. They are also joined by Caitlin Braam of Caitlin Braam Creative and Luke Schmuecker of Shacksbury Cider. Adam shares stories from his upbringing growing apples and cherries in the San Joaquin Valley to opening his taproom.

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Heritage Radio Network is bringing you the full, unedited ceremony of the 10th Good Food Awards recorded at the Herbst Theater in San Francisco on January 17, 2020. 

The evening’s speakers in order of appearance were as follows:

Opening Remarks

Dolores Huerta, United Farm Workers

Keynote Speaker (Introduced by Alice Waters)

Michael Pollan

Greg Johnsman, Geechie Boy Mill

Briana Warner, Atlantic Sea Farms

Mario Esparza, The PB Love Company

Emily Boynton, Fiddlehead Farms

Lorenza Passetti, Volpi Salami

Master of Ceremonies

Sam Mogannam, Bi-Rite Family of Businesses

Closing Remarks:

Sarah Weiner, Executive Director of the Good Food Foundation

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Some of the people that have been a part of the Good Food movement from the very beginning join us to talk about where the organization started and where it's going next (2020 is the 10 Year Anniversary of the Good Food Foundation).

Brian Kenny of Hearst Ranch kicks us off with his hot take of the Good Food Mercantile and speaks to the importance of passion in building a small food business, but also the strategies involved with pricing your product effectively and reaching economies of scale.

We're thrilled to welcome long-time supporters of HRN, the women behind Cowgirl Creamery! Sue Conley, Amanda Parker, and Peggy Smith sit down to reflect on the early days of Good Food and talk about the growth of their cheese-making business, which is favorite among many in the Bay Area.

Finally, we host a conversation between Louisa Conrad of Big Picture Farm (a small goat dairy in Southern Vermont that makes goats' milk caramels) and Luke Schmueker of Shacksbury Cider. Louisa talks about the unique ethos of Big Picture Farm, such as the reason why their goats live in their family units for their full lifespan, why they chose to self-distribute their caramels, and what's in store for visitors to the farm!

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Our guest hosts from the Good Food Foundation, Sarah Weiner and Annalena Barret, interview one of this year's winners – Mark Sanfilippo from Salume Beddu.

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Our guest hosts from the Good Food Foundation, Sarah Weiner and Annalena Barret, interview the amazing Yair Tygiel, better known as The Coconut Man.

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