Happy New Year! We’re feeling like proud parents around the kitchen these days. Our first born ferment and customer favorite, the Smoked Jalapeño Kraut is all grown up and a finalist in the 2012 Good Food Awards.
If you haven’t already heard, the Good Food Awards are organized by a host of food loving, community building, sustainability promoting activists and is the brain child of Seedling Projects. This, from their website, sums up the event:
“For a long time, certifications for responsible food production and awards for superior taste have remained distinct—one honors social and environmental responsibility, while the other celebrates flavor. The Good Food Awards recognize that truly good food—the kind that brings people together and builds strong, healthy communities—contains all of these ingredients. We take a comprehensive view, honoring people who make food that is delicious, respectful of the environment, and connected to communities and cultural traditions”.
How long have we dreamed of such an event?
This Friday January 13th, seventy one winners will be announced (by Alice Waters no less) across eight categories: Beer, Charcuterie, Cheese, Chocolate, Coffee, Pickles, Preserves, and Spirits at a shin dig in San Francisco. Ruth Reichel (former editor of, I cried when it closed, the best food magazine of all time, “Gourmet”) will be presenting awards. If I’m lucky, I’ll get to shake her hand.
It’s funny and a little surreal to think about the path to this place. The first kiss of real kraut in Germany in 1995. My decision in 2008 to stop fighting the bad guys and start a business creating “good foods”. A farmer’s innocent question about smoked jalapeños to the aha moment in my neighbors kitchen – followed by lots of jumping up and down when I realized my kraut experiment had merit. Then to Slow Food Nation where during the course of three days we handed out 8,000 samples and sold 1,000 pound of the stuff-whew! Three years later, thousands of folks regularly eat the Smoked Jalapeño Kraut on their eggs in their morning or their grilled quesadilla at night. And now this – to have the good fortune on Friday the 13th to be considered for a Good Food Award. All grown up indeed. Many thanks to all of you for your willingness to play along- keep your fingers crossed…