Podcasts about good food foundation

Listen in on Cultivation Station while we talk with Nora Weiser the Executive Director for The Good Food Foundation. The Good Food Foundation exists to celebrate, connect, empower and leverage the passionate and engaged, yet often overlooked, players in the food system who are driving towards tasty, authentic and responsible food in order to humanize and reform our American food culture.

The Portland Good Food Mercantile is coming up soon and we know that tons of tasty food brands will be attending. As you prepare for this trade show and other trade shows, you might wonder…what do I really need to BE prepared for these shows? That’s why we’re revisiting this episode with Joyce Attar. Joyce is the Director of Operations and member of the family that owns and operates Barbur World Foods, World Foods, and Ya Hala in Portland, Oregon. She’s also a member of the Good Food Merchant Alliance! She joins Alli to discuss… Where you can find a list of retailers that are values-aligned What BUYERS do to prepare for trade shows Why knowing your end customer and store audience is critical What piece of information not to miss in your buyer followup email We can’t wait to hear which piece of Joyce’s advice that you’ll implement first in your next trade show. DM us on Instagram or LinkedIn to let us know, and check out our full show notes here to find more information on The Good Food Foundation and their work, as well as more on Joyce! This episode is sponsored by Retail Ready®. Another quarter is beginning…do YOU have a strategy for starting and maintaining growth in your biz? If not, sign up for a time to watch our Masterclass! As we begin Q2, we want to make sure that you have an actionable retail strategy for how to increase YOUR sales. Check out our Masterclass for these tips, plus hear more about joining us in Retail Ready®. Click here to sign up for a time to watch our Masterclass!

You’re a food crafter making tasty, high quality products in an industry with many challenges. Ever wonder if there’s a way to receive recognition for YOUR product? Look no further than the Good Food Awards. In this Original Recipe episode, we revisit a past episode where Alli and Sarah Weiner, the executive director of the Good Food Foundation, chat about how the Good Food Awards began and how & why you should apply. As of June 1st, 2023, the entry period is now open until June 30th! Listen in to… Hear how the Good Food Awards celebrates thoughtful food crafters and products Learn about the evaluation process, which focuses on taste, social responsibility, environmental consciousness, and local influence Know how winning an award can benefit your brand’s recognition and sales And how and where to apply! Will your brand be entering any products to the Good Food Awards? Let us know by sending us a DM on Instagram or LinkedIn, or joining our Food Biz Wiz Facebook group. Be sure to check out our full show notes here to find all the links mentioned, including a $10 off discount code for first-time entrants, the Good Food Awards’ site, and more! This episode is sponsored by our Wholesale Success System Workshop! This FREE training is for all our listeners who know that they want to take control of their sales, land on more shelves, and have higher sales once they’re there. Alli will outline her simple sales system so that you can repeat this process in your biz. Follow this link to save your spot and join us!

The Good Food Awards celebrate products that are “tasty, authentic and responsible.” Makers are recognized in eighteen different categories each year based on a blind tasting and the organization's social and environmental responsibility standards. After more than a decade in San Francisco, the awards celebrated their first year in Portland this past weekend. Sarah Weiner, co-founder and executive director of the Good Food Foundation, joins us to talk about the move. We're also joined by award winner Holly Ong, co-founder of Sibeiho, to talk about the impact the awards can have on small producers.

Are you heading to the Good Food Awards and Mercantile in Portland this coming April? In this week’s episode 189 of the Food Biz Wiz Podcast, I chat with Joyce Attar. Joyce is the Director of Operations at World Foods Portland and is a member of the Good Food Foundation. You won’t want to miss our conversation, where she shares key information for trade shows… including the Good Food Mercantile! After listening in, you’ll know: Where you can find a list of retailers that are values-aligned What BUYERS do to prepare for trade shows Why knowing your end customer and store audience is critical What piece of information not to miss in your buyer followup email Get all this and more in this episode! As I mentioned, you can find out more about Joyce, World Foods Portland, the Good Food Foundation and Mercantile, my Instagram, and our Food Biz Wiz Facebook, all in our full show notes linked here! This episode is sponsored by our mini Reorder Checklist! This checklist is the one I mention in this episode: it’s a list of ways to onboard a new retailer so that you’re more likely to sell off those shelves and receive reorders. You can find our simplified version at the link here OR, if you’re a Retail Ready® student, you can find the longform version and training directly within our course platform!

San Francisco based Good Food Foundation does so, so many things. Support is the one word that comes to mind, but hardly begins to enumerate this multi-faceted organization and the impact they are having on helping America eat better. Their website says it best in their mission, that they exist of help the “passionate and engaged, yet often overlooked” food entrepreneurs who are being authentic and responsible “in order to humanize and reform our American food culture.”. Now that's a big idea, but it takes follow up. The Good Food Foundation supports all those passionate and engaged people with five big, key programs that build incredible awareness for those folks. First is the awards program, a rigorous process by which the winners receive huge awareness and publicity. Second is the nearly 500-member guild, where membership is based on meeting high standards and is an amazing arena in which to talk shop. Fifty percent of American food dollars are spent in the grocery store, and the Merchants Alliance is where those store owners practice putting only the best food on their shelves. The Mercantile program is the grand trade show series, which includes the big NYC show and a Traveling Mercantile. These shows bring 350-800 retailers and media to meet with 200 crafters to show their stuff, each in the same size booth. The Fund program is a work in progress, to intensify innovative programs to unite crafters and merchants to keep good food in front of consumers. Their work has given immeasurable help to growers, ranchers, makers and merchants who buck the big corporate trend. How did this great effort get started? The Executive Director, Sarah Weiner (yes, there are three Sarah's on this episode; try not to get confused) jumped into the fray fresh out of college. As Director of Communications for the Slow Food International Office, Italy, she became a staunch leader for the food movement. Moving then to California, USA, she became Alice Waters' (famous author and national public policy advocate for universal access to healthy, organic foods) “Girl Friday”. Sarah then went on to produce a cavalcade of successful event; Slow Food Nation with 85,000 guests, Organic Food Festival with 20,000 attendees and Sips and Suppers, a fundraiser launched with Alice Waters, Joan Nathan and Jose Andres. These events evolved into bigger visions and missions, including Farm to Desk in Washington, D.C. organizing gardening, classroom and cafeteria programs in public schools where food topics were part of the curriculum. It was the Good Food Awards Project that really blossomed. The first event in San Francisco drew 2,000 entries from all 50 states and from there the team launched project after project, which ultimately became the current five programs of the organization. And the foundation of each of those programs is based on those two important themes: Authentic and responsible. Social media: @goodfoodfdn. Website: goodfoodfdn.org. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall, Sarah Masoni LinkedIn - https://www.linkedin.com/in/sarah-masoni-67182a23/.

Our show hosts are headed off to New York next week for the Fancy Food Show. Follow them on @masoniandmarshall . And now for a chocolate show, a fan favorite. Maureen Nikaido, is founder of Moku Chocolate a chocolate company with a great story. Since Maureen sponsored a Nicaraguan child and made a visit to the country, she has been dedicated to spotlighting cacao farmers around the world, Her chocolate handcrafts high-quality, bean-to-bar, single-origin chocolate from raw, direct trade cacao beans. Moku's direct trade beans are sourced from farmers in Nicaragua, Peru, Dominican Republic, Sierra Leone, Madagascar, and Colombia. This ensures socially responsible compensation to the cacao farmers and fosters prosperity among the farming communities with a focus on integrity, quality, and environmental sustainability. However, it's the stories she shares with her customers about the farmers, their country and their lives that creates a bond far beyond eating a chocolate bar. Maureen and our host Sarah Masoni originally met at the Portland, Oregon Good Food Mercantile, sponsored by the Good Food Foundation. Its mission is to celebrate, connect, empower and leverage the passionate and engaged, yet often overlooked, players in the food system who are driving towards tasty, authentic and responsible food in order to humanize and reform our American food culture. Maureen started selling Moku Chocolate in February 2021, but the idea had begun on that Central America tour in 2013. She went to a chocolate museum in Granada. The story of cacao bean, the source of chocolate, the fact that it grew on trees, the natural beauty of the region and the care and craftsmanship that went into creating chocolate was so richly told that Maureen was hooked. There was another side to the story, however. The cacao bean was essentially a second crop for the farmers, to bring in some extra income. But the share of the global market value they received as incredibly small, and most families were barely subsisting. After a few years, Maureen jumped into researching the chocolate craft community and in 2019 things got serious business-wise. Luckily, she found a legion of people who wanted to make chocolate treats, but also support fair trade and a better life for the farmers. Maureen then took some online classes to learn how to make chocolate and since then the notoriety has been excellent. Her first big award was International Chocolate Awards for her goat milk chocolate. And the awards have been stacking up ever since. Maureen's packaging is extremely sophisticated and consistent, so take a look on her website when you have a chance. Her distribution is currently online and about two dozen grocery stores down the central valley of Oregon. Where to find out more about Maureen and Moku Chocolate: Website - Moku Chocolate – moku chocolate Instagram - Maureen Nikaido (@mokuchocolate) • Instagram photos and videos Twitter - Moku Chocolate (@MokuChocolate) / Twitter Good Food Mercantile - https://goodfoodfdn.org/event/good-food-mercantile-portland/ @masoniandmarshall on Instagram

Last year, we talked with The Good Food Foundation about their annual honey contest (S3, E14). This year, we bring you four of the 15 finalists to talk about their entries and their beekeeping operation. Winners will be announced the week of the episode's release! Honey for the contest is entered and only compared to honeys from the region it is produced and it can be liquid, comb or infused. The honey must be entered by the beekeeper who produced it.  The judges look at how it was produced and harvested, overall animal husbandry, and is there any community engagement with bees, beekeeper and the people in their world. First up in the episode, we have Max Kirwin, the Good Food Awards leader, who oversees all 18 committees for this contest. Joining Max is Mark Carlson, the Honey Committee chair who will share what it is they are looking for in each honey submission category. Mark was with us back in August of 2020 in our first episode with the Good Food Foundation. We have 4 very different finalists this time. Jay Williams of Williams Honey Company and South Hall Farms, is working to build a destination luxury resort dedicated to sustainability, agricultural, culinary discovery and the circle of life. Of course, honey and pollinators play an important role to the theme. Ethan West, of Republic of Vermont Honey Company, they manage a treatment free apiary with bees spread out over 3 counties in the Champlain Valley of Vermont and the Green Mountains. Dustin Vanasse, along with Michael Gilbert of Bare Honey, produces honey in solar panel yards all over California. Dusty has learned the tricks of Solar Based Beekeeping, utilizing the acreages and space around these large installations to produce infused honey, using organic and local peppers for his flavoring. Before they left, we asked each of these finalists give tips on how to get ready for next year's competition. A whole lot of good advice in this final segment. Think you have good honey? Then think about entering next year's Good Food Awards. Links and websites mentioned in this podcast:  Good Food Foundation - https://goodfoodfdn.org Good Food Award - Honey Competition - https://goodfoodfdn.org/awards/categories/honey/ Honey Bee Obscura Podcast - https://www.honeybeeobscura.com ______________ This episode is brought to you by Global Patties! Global Patties is a family business that manufactures protein supplement patties for honey bees. Feeding your hives protein supplement patties will help ensure that they produce strong and health colonies by increasing brood production and overall honey flow. Global offers a variety of standard patties, as well as custom patties to meet your specific needs. Visit them today at http://globalpatties.com and let them know you appreciate them sponsoring this episode!  We welcome Betterbee as sponsor of today's episode. BetterBee's mission is to support every beekeeper with excellent customer service, continued education and quality equipment. From their colorful and informative catalog to their support of beekeeper educational activities, including this podcast series, BetterBee truly is Beekeepers Serving Beekeepers. See for yourself at www.betterbee.com Thanks to Strong Microbials for their support of Beekeeping Today Podcast. Find out more about heir line of probiotics in our Season 3, Episode 12 episode and from their website: https://www.strongmicrobials.com We want to also thank 2 Million Blossoms as a sponsor of the podcast. 2 Million Blossoms is a quarterly magazine destined for your coffee table. Each page of the magazine is dedicated to the stories and photos of all pollinators and written by leading researchers, photographers and our very own, Kim Flottum. _______________ We hope you enjoy this podcast and welcome your questions and comments: questions@beekeepingtodaypodcast.com Follow Beekeeping Today Podcast today! Thanks to Bee Culture, the Magazine of American Beekeeping, for their support of The Beekeeping Today Podcast. Available in print and digital at www.beeculture.com Thank you for listening!  Podcast music: Young Presidents, "Be Strong"; Musicalman, "Epilogue". Original guitar background instrumental by Jeff Ott Beekeeping Today Podcast is an audio production of Growing Planet Media, LLC

Today I'm drinking a Meiomi Pinot Noir to finish up a bottle my wife opened - https://meiomi.com/products/meiomi-pinot-noir Creature Comforts, which became a Certified B Corporation in August, raised over $500K last year. Once again they are teaming up with Sierra Nevada Brewing Co. 100% of the profits from the “Get Comfortable” Hazy Double IPA will go directly to their Get Comfortable campaign, a year-round outreach program designed to channel the generosity of many toward the community's most pressing needs. To learn more about their Get Comfortable Program, and the difference it's making, check out https://getcurious.com/get-comfortable-2020/ Vermont's Champlain Orchards, Eden Ciders, and Appalachian Gap Distillery are among the finalists in the Good Food Foundation's Awards for passing “Category-specific Sustainability Standards” and making some darn fine goods in a good way. They join 41 other states and their many vetted businesses that are vying for the awards. See if your state made it at https://goodfoodfdn.org/awards/finalists/ And prepare yourself - it's gonna sneak in between Black Friday, Small Business Saturday, and Cyber Monday - Small Brewery Sunday (and the others) are now just days away. Small Brewery Sunday officially comes up on November 28th. I know I'm supposed to say it's about beer, but as long as you go do your part to support local wine, beer, spirits, or whatever - go help out for locals. The official site as at https://www.brewersassociation.org/association-news/small-brewery-sunday-returns-nov-28/ Find out more about your host The Real Voice - Mel Allen. He's a working voice over talent and you can check out voice over samples and demos at https://therealvoice.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/boozebuddy/support

We're back with another rapid-fire Q&A episode as we wrap up season eight of the Food Biz Wiz podcast! In today's show, I'm answering: If I missed the retailer's category review schedule, do I really have to wait until next year? How can I stop comparing myself to other food founders I see on social media? Should I lower my price if my product isn't selling well? How soon should I email the buyer back after I drop off samples if I haven't heard anything? How do I gain confidence in pitching? If my product isn't selling in a particular store, what should I do? What should my minimum order quantity be? For the full show notes and all of the resources mentioned on today's show, click here. Thank you to the Good Food Foundation for sponsoring this episode. The GFF is an organization that I have known, worked with, and respected for a decade, and I can't wait for my listeners to get to know them as well! Don't forget to use promo code FOODBIZWIZ for 10% off your first entry this year. Good luck!

We're back with another rapid-fire Q&A episode as we wrap up season eight of the Food Biz Wiz podcast! In today's show, I'm answering: If I missed the retailer's category review schedule, do I really have to wait until next year? How can I stop comparing myself to other food founders I see on social media? Should I lower my price if my product isn't selling well? How soon should I email the buyer back after I drop off samples if I haven't heard anything? How do I gain confidence in pitching? If my product isn't selling in a particular store, what should I do? What should my minimum order quantity be? For the full show notes and all of the resources mentioned on today's show, click here. Thank you to the Good Food Foundation for sponsoring this episode. The GFF is an organization that I have known, worked with, and respected for a decade, and I can't wait for my listeners to get to know them as well! Don't forget to use promo code FOODBIZWIZ for 10% off your first entry this year. Good luck!

How do you charge premium prices for your products, attract a loyal group of repeat customers, and build a business that fits into YOUR lifestyle? Chef Evelyn Williams has the answers for you on today's show. Chef Evelyn is a Culinary Brand Strategist who helps her clients build solid foundations that develop profitable and sustainable culinary businesses, and generate multiple streams of income to scale and expand their culinary business empires. She's got a ton to share with us around building a high-end brand, so tune in! For the full show notes, access to the spice brand that we reference in the show today, and to keep in touch with Evelyn, click here.  Thank you to the Good Food Foundation for sponsoring this episode. The GFF is an organization that I have known, worked with, and respected for a decade, and I can't wait for my listeners to get to know them as well! Don't forget to use promo code FOODBIZWIZ for 10% off your first entry this year. Good luck!

How do you charge premium prices for your products, attract a loyal group of repeat customers, and build a business that fits into YOUR lifestyle? Chef Evelyn Williams has the answers for you on today's show. Chef Evelyn is a Culinary Brand Strategist who helps her clients build solid foundations that develop profitable and sustainable culinary businesses, and generate multiple streams of income to scale and expand their culinary business empires. She's got a ton to share with us around building a high-end brand, so tune in! For the full show notes, access to the spice brand that we reference in the show today, and to keep in touch with Evelyn, click here.  Thank you to the Good Food Foundation for sponsoring this episode. The GFF is an organization that I have known, worked with, and respected for a decade, and I can't wait for my listeners to get to know them as well! Don't forget to use promo code FOODBIZWIZ for 10% off your first entry this year. Good luck!

You've won a prestigious food industry award, or gotten a fantastic press mention for your food or beverage brand, but now what?  Time and time again, I see producers fail to use that recognition to fully support their retail accounts, boost sales, land new placements, or procure additional press. This episode will change that!  In today's show, I'm sharing my best advice on what to do with industry praise - be it an award, a press mention, or some other celebratory event - and how to use it to drive sales. Tune in! Find the full show notes, the links to the past episodes that I mention on today's show, and that discount for entering the Good Food Awards by clicking here.  Thank you to the Good Food Foundation for sponsoring this episode. The GFF is an organization that I have known, worked with, and respected for a decade, and I can't wait for my listeners to get to know them as well! Don't forget to use promo code FOODBIZWIZ for 10% off your first entry this year. Good luck!

You've won a prestigious food industry award, or gotten a fantastic press mention for your food or beverage brand, but now what?  Time and time again, I see producers fail to use that recognition to fully support their retail accounts, boost sales, land new placements, or procure additional press. This episode will change that!  In today's show, I'm sharing my best advice on what to do with industry praise - be it an award, a press mention, or some other celebratory event - and how to use it to drive sales. Tune in! Find the full show notes, the links to the past episodes that I mention on today's show, and that discount for entering the Good Food Awards by clicking here.  Thank you to the Good Food Foundation for sponsoring this episode. The GFF is an organization that I have known, worked with, and respected for a decade, and I can't wait for my listeners to get to know them as well! Don't forget to use promo code FOODBIZWIZ for 10% off your first entry this year. Good luck!

Join me in conversation with Sarah Weiner, the Co-Founder and Executive Director of the Good Food Foundation, as we talk about the history of The Good Food Awards, the changes that they've made in the past year, and the impact that this non-profit has on the food industry. We also discuss who is eligible to enter, what winning an award has done for past recipients, and how to know if you're right for one of their 18 categories. The entry period for the Good Food Awards is now open, from June 1 - June 30, 2021, so get to it! Click here for the link to enter the Good Food Awards and for our full show notes. Don't forget to use promo code FOODBIZWIZ for 10% off your first entry this year. Good luck! Finally: we hope to see you in Brand Camp, our free 5-day online workshop for emerging food & beverage brands, running June 6 - June 11th. Come save your spot and you'll be on your way to increasing your sales next week! Join us at www.takebrandcamp.com Thank you to the Good Food Foundation for sponsoring this episode. The GFF is an organization that I have known, worked with, and respected for a decade, and I can't wait for my listeners to get to know them as well! 

Join me in conversation with Sarah Weiner, the Co-Founder and Executive Director of the Good Food Foundation, as we talk about the history of The Good Food Awards, the changes that they’ve made in the past year, and the impact that this non-profit has on the food industry. We also discuss who is eligible to enter, what winning an award has done for past recipients, and how to know if you’re right for one of their 18 categories. The entry period for the Good Food Awards is now open, from June 1 - June 30, 2021, so get to it! Click here for the link to enter the Good Food Awards and for our full show notes. Don’t forget to use promo code FOODBIZWIZ for 10% off your first entry this year. Good luck! Finally: we hope to see you in Brand Camp, our free 5-day online workshop for emerging food & beverage brands, running June 6 - June 11th. Come save your spot and you’ll be on your way to increasing your sales next week! Join us at www.takebrandcamp.com Thank you to the Good Food Foundation for sponsoring this episode. The GFF is an organization that I have known, worked with, and respected for a decade, and I can’t wait for my listeners to get to know them as well! 

How do you actually use your assumptions, experiences, and messaging to create a brand that truly connects with and speaks to people? Today Dava Guthmiller and I are going to tackle that very question. Dava is a believer in connections - what connects people with brands, eaters with foods, businesses with environments, creativity with the process, and communities with each other. We talk a lot about the creative process, the emotion behind all forms of creativity, and the role of empathy in the creative process as well as in connecting with your audience, be they consumers, constituents, or communities.  Key Takeaways:Emotion matters to brand. There are emotions in the act of creativity for the creator and in the act of consumption from the consumer. An empathetic brand comes down to the people - not just what you're putting out, but how are you creating interaction and conversation.Listen and connect with those outside of your standard sphere, you never know what you will learn.  "You either confirm five assumptions or you discover 100 opportunities. It's better to discover the opportunities first, and then go ahead and confirm assumptions afterwards, if you feel like you need to." —  Dava Guthmiller About Dava Guthmiller: Dava Guthmiller, Founder and Chief Creative, Noise13Co-Founder, InVisible Talks and InVisible VenturesDava Guthmiller is a believer in connections--what connects people with brands, eaters with foods, businesses with environments, creativity with the process, and communities with each other.As the Founder and Chief Creative Officer at Noise 13, the San Francisco brand strategy and design agency, she is the driver behind building thoughtful, sustainable brands. From sustainability to diversity, to empathy & humanity, their renewed focus is to craft brands that are doing good for people and for the planet.A design evangelist, Dava is the Co-Founder of In/Visible Projects. At its core, In/Visible Projects believes in the power of design. Healthy cross-functional collaboration leads to innovative decision-making. Design is the superpower that unlocks business value, but also advocates for the end-user. In/Visible Projects runs an annual conference, In/Visible Talks, in January, salons and smaller creative events year long, and manages the In/Visible Ventures community.Always inventing, Dava is also an advisor, mentor, and investor. speaker, moderator, and artist. She sits on the advisory boards for all things good--Good People, Good Food Foundation, and the Visual Media Alliance. She is also part of the REGEN1 team building tools and big picture plans for a regenerative food system. Dava and Noise 13 have been featured in publications such as Forbes, The Dieline, Print Mag, and Creative Boom. Connect with Dava, Noise13, and InVisible:Noise13: noise13.comTwitter: twitter.com/davagLinkedIn: linkedin.com/in/davaguthmillerLinkedIn: linkedin.com/company/in-visible-ventures/LinkedIn: linkedin.com/company/noise-13/Instagram: instagram.com/davagInstagram: instagram.com/noise13designInvisible Talks: http://2021.invisibletalks.com/  Don't forget to download your free guide! Discover The 5 Business Benefits of Empathy: http://red-slice.com/business-benefits-empathy  Connect with Maria: Get the podcast and book: TheEmpathyEdge.comLearn more about Maria's brand strategy work and books: Red-Slice.comHire Maria to speak at your next event: Red-Slice.com/Speaker-Maria-RossLinkedIn: Maria RossInstagram: @redslicemariaTwitter: @redsliceFacebook: Red Slice

How do you actually use your assumptions, experiences, and messaging to create a brand that truly connects with and speaks to people? Today Dava Guthmiller and I are going to tackle that very question. Dava is a believer in connections - what connects people with brands, eaters with foods, businesses with environments, creativity with the process, and communities with each other. We talk a lot about the creative process, the emotion behind all forms of creativity, and the role of empathy in the creative process as well as in connecting with your audience, be they consumers, constituents, or communities.  Key Takeaways:Emotion matters to brand. There are emotions in the act of creativity for the creator and in the act of consumption from the consumer. An empathetic brand comes down to the people - not just what you're putting out, but how are you creating interaction and conversation.Listen and connect with those outside of your standard sphere, you never know what you will learn.  "You either confirm five assumptions or you discover 100 opportunities. It's better to discover the opportunities first, and then go ahead and confirm assumptions afterwards, if you feel like you need to." —  Dava Guthmiller About Dava Guthmiller: Dava Guthmiller, Founder and Chief Creative, Noise13Co-Founder, InVisible Talks and InVisible VenturesDava Guthmiller is a believer in connections--what connects people with brands, eaters with foods, businesses with environments, creativity with the process, and communities with each other.As the Founder and Chief Creative Officer at Noise 13, the San Francisco brand strategy and design agency, she is the driver behind building thoughtful, sustainable brands. From sustainability to diversity, to empathy & humanity, their renewed focus is to craft brands that are doing good for people and for the planet.A design evangelist, Dava is the Co-Founder of In/Visible Projects. At its core, In/Visible Projects believes in the power of design. Healthy cross-functional collaboration leads to innovative decision-making. Design is the superpower that unlocks business value, but also advocates for the end-user. In/Visible Projects runs an annual conference, In/Visible Talks, in January, salons and smaller creative events year long, and manages the In/Visible Ventures community.Always inventing, Dava is also an advisor, mentor, and investor. speaker, moderator, and artist. She sits on the advisory boards for all things good--Good People, Good Food Foundation, and the Visual Media Alliance. She is also part of the REGEN1 team building tools and big picture plans for a regenerative food system. Dava and Noise 13 have been featured in publications such as Forbes, The Dieline, Print Mag, and Creative Boom. Connect with Dava, Noise13, and InVisible:Noise13: noise13.comTwitter: twitter.com/davagLinkedIn: linkedin.com/in/davaguthmillerLinkedIn: linkedin.com/company/in-visible-ventures/LinkedIn: linkedin.com/company/noise-13/Instagram: instagram.com/davagInstagram: instagram.com/noise13designInvisible Talks: http://2021.invisibletalks.com/  Don't forget to download your free guide! Discover The 5 Business Benefits of Empathy: http://red-slice.com/business-benefits-empathy  Connect with Maria: Get the podcast and book: TheEmpathyEdge.comLearn more about Maria's brand strategy work and books: Red-Slice.comHire Maria to speak at your next event: Red-Slice.com/Speaker-Maria-RossLinkedIn: Maria RossInstagram: @redslicemariaTwitter: @redsliceFacebook: Red Slice

It was great catching up with Sarah Weiner, Executive Director of the Good Food Foundation. She is a perfect example of someone that followed their passion for food and seems to have created her dream career sharing sustainable food and promoting artisan producers. "Sarah has worked side by side with the sustainable food movement's founders and visionaries across the globe. As the Director of Communication for the Slow Food International Office in Italy, she was immersed in the roots of the food movement before heading to California to become Alice Waters' “Girl Friday” (in Alice's words) for two years. Next she spearheaded the development of Slow Food Nation as its Content Director, produced the 20,000 person Organic Food Festival in Bristol, England for the Soil Association, developed the Art.Food.Hope fund-raising campaign on the eve of Barack Obama's Presidential Inauguration, and co-founded Seedling Projects.She is the founder of the Good Food Foundation and for over a decade she has grown the Foundation." We talked about some of the ways the Foundation needed to reformulate the judging of the Good Food Awards during the pandemic, what this year's festivities will look like and how quality, small batch food products continue to grow. Since the Good Food Awards began they have had over 6000 entries from across the country. The five key programs under the Good Food Foundation are spreading the word, one producer at a time, all with sustainability, connection, and concentration on reforming the American food culture. https://goodfoodfdn.org/ https://www.instagram.com/goodfoodfdn/

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 RemarksDolores Huerta, United Farm WorkersKeynote Speaker (Introduced by Alice Waters)Michael PollanGreg Johnsman, Geechie Boy MillBriana Warner, Atlantic Sea FarmsMario Esparza, The PB Love CompanyEmily Boynton, Fiddlehead FarmsLorenza Passetti, Volpi SalamiMaster of CeremoniesSam Mogannam, Bi-Rite Family of BusinessesClosing Remarks:Sarah Weiner, Executive Director of the Good Food Foundation HRN On Tour is powered by Simplecast.

Hannah finishes up the day’s interviews with a dessert course of cheese talk. Mary Tuthill is a member of the Vermont Cheese Council, one of less than 1,000 Certified Cheese Professionals in the U.S., and the product curator at Taste Place. They delve into terroir, history, and how to train a great cheese monger. HRN On Tour is powered by Simplecast.

Kat Johnson and Hannah Fordin catch up with Claire Alsup, a former HRN intern and the current director of business development at Yolélé Foods, a company with a mission to introduce West African ingredients to a broader audience and create opportunity for smallholder farmers. Halley Crane, another HRN conversation sits down with them too. They exchange thoughts on ancient grains, regenerative farming practices, and the food scene in the Bay Area. HRN On Tour is powered by Simplecast.

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. HRN On Tour is powered by Simplecast.

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.  HRN On Tour is powered by Simplecast.

Emily Pearson and Patrick Martins of The Main Course O.G. host several guests for a discussion about moving the good food movement forward through diversity, building greater systems of support for farmers, and balancing tradition and innovation. Hear from Sarah Weiner the executive director of the Good Food Foundation; Chris Eley, the owner of Indianapolis restaurant, Smoking Goose; Cristina Salas-Porras and Lee Hudson of Hudson Ranch; and Sana Javeri Kadri, the founder of spicy company, Diaspora Co.. Emily and Patrick ask each guest one signature question: What would they serve Prince Harry and Meghan Markle upon their arrival in Canada. HRN On Tour is powered by Simplecast.

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. HRN On Tour is powered by Simplecast.

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.HRN On Tour is powered by Simplecast.

Hannah Fordin sits down with Beatrice Uighi and Mariangela Montanari. Beatrice started Gustiamo 20 plus years ago in The Bronx with the goal of introducing New Yorkers to “real” Italian food. Mariangela lives in Modena, Italy and works in La Cà dal Nôn, the vinegar factory her family has owned for generations. She is among very few balsamic vinegar producers who owns the grapes from which she makes her products. Together they talk about excellent ingredients and Italian culinary history. HRN On Tour is powered by Simplecast.

In this episode, my co-host Jean-Charles Boisset and I discuss the meaning of good food and how the Good Food Foundation has createdt a certification process to reward foods that not only taste delicious, but respect the environment. As with each episode, we also taste two wines; this week’s selection includes the JCB Infinity NV Sparkling Crémant de Bourgogne and 2015 Raymond Vineyards 1½ Acres Bordeaux blend. This episode is made possible by Oakville Grocery, part of Boisset Collection, a portfolio of wineries and lifestyle destinations with strong historical and family roots. Good Food Awards Merchants and Communications Manager Katherine Harris helps dispel any misunderstandings about the definition of good food. We learn of the strict criteria the foundation uses to judge and rank the more than 2,000 products submitted to their Good Food Foundation. The foundation currently has 13 food categories and over 300 judges from an array of food specialty areas, to award deserving products with the coveted Good Food Award, which appears on the product label. Founder Sarah Weiner spent time working with Alice Waters and the Slow Food movement in Europe before launching these awards a few years ago. Harris tells us that there are dozens of products at Oakville Grocery sporting their recognizable award, including crackers, chocolates, and caramels. Thanks for listening, and stay tuned for more shows in the coming weeks. Please share across your social media channels and subscribe to get each new episode directly in your podcast feed. You can find Napa Sonoma magazine on newsstands, subscribe here, or read the digital edition online.  

"Today we welcome two women in food who are big inspirations to us! Vallery Lomas won ABC’s “Great American Baking Show,"" but the season never aired due to unfortunate circumstances far beyond her control. She remains undettered, and has been growing her baking presence online and through TV appearances. She also recently penned a moving tribute to the late Leah Chase. Sarah Weiner is the ED of The Good Food Foundation. She has worked side by side with the sustainable food movement’s founders and visionaries across the globe. She joins us to talk abotu the latest with Good Food, like the upcoming Summit and Mercantile in Brooklyn." It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate HRN Happy Hour is powered by Simplecast.

Patrick shares his experience transitioning from the mens apparel business to opening a small batch brinery that paid off and was recently recognized with an award from the Good Food Foundation.

The Good Food Awards Mercantile is the place to taste the future of food, from small, sustainable producers. We discuss the Good Food Foundation that puts it on, and chat with two Good Food Guild members, direct from the show floor. Links and Show Notes Good Food Foundation (https://goodfoodfdn.org) Good Food Awards (https://goodfoodfdn.org/awards/) Good Food Mercantile (https://goodfoodfdn.org/mercantile/) Specialty Food Association (https://www.specialtyfood.com) 2019 Winter Fancy Food Show (https://www.specialtyfood.com/shows-events/winter-fancy-food-show/) 2019 Summer Fancy Food Show (https://www.specialtyfood.com/shows-events/summer-fancy-food-show/) Fort Mason Farmers Market, San Francisco (http://www.cafarmersmkts.com/fort-mason-center-farmers-market/) Oregon Bark (https://www.oregonbark.com) Tcho Chocolate (https://tcho.com/) (Amazon (https://amzn.to/2EpIErQ)) Types of peanuts, including Valencia (https://www.nationalpeanutboard.org/peanut-info/peanut-types.htm) Guittard Chocolate (https://www.guittard.com) (Amazon (https://amzn.to/2EqYaDO)) Rainbow Grocery (https://www.rainbow.coop), San Francisco Bay Area Animal Place’s Vegan Republic (https://www.veganrepublicstore.org) Vermont Amber Organic Toffee (https://www.vermontamber.com) Our thanks to Anne Smith of Oregon Bark and Elizabeth Feinberg of Vermont Amber for joining us. You can follow them on Twitter: Oregon Bark (@oregonbark) (https://twitter.com/oregonbark) Vermont Amber Organic Toffee (@vermontamber) (https://twitter.com/vermontamber) Thank you for listening. You can follow us on Twitter: Lettuce Wrap (@lettucewrappod (https://twitter.com/lettucewrappod)) Christine Doerr (@christinedoerr (https://twitter.com/christinedoerr)) Tammy Tan (@spicehound (http://twitter.com/spicehound)) or email us at lettucerwrappod@gmail.com (mailto:lettucerwrappod@gmail.com). That’s a wrap! Amazon (https://amzn.to/2DBzg5j) and other links may be affiliates. Purchases help support the show. Special Guests: Anne Smith, Oregon Bark and Elizabeth Feinberg, Vermont Amber .

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! HRN On Tour is powered by Simplecast.

The Good Food Awards took place on Friday, January 11th, 2019 at the Herbst Theatre in San Francisco. It was a celebration in truly good food – the kind that brings people together and builds strong, healthy communities. Speakers included Carlo Petrini (translated from Italian by Patrick Martins), Jessica B. Harris, Sarah Weiner, and more. Listen in to hear the winners for beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fix, honey, oils, pantry, pickles, preserves, snacks, and spirits. HRN On Tour is powered by Simplecast.

As a child, Sarah Weiner loved food the way other little kids might love music. Her mom would hand her a treat and she'd be an angel all afternoon. Sarah also had a fondness for raising awareness for endangered species and caring for those in need. Years later she would come to realize that her passion for food and making the world a better place could come together to help reshape the nation's food system. Today Sarah serves as Executive Director of the Good Food Foundation. On this episode of Making Ways podcast, she discusses her path from food-loving kid to Economics student at Dartmouth College, and her experiences working with Alice Waters. Sarah has fantastic practical advice on how to learn through osmosis and offers this nugget of wisdom: “If you want to be a change leader, start by being a change helper.” Listen to her story on Making Ways now.

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. Heritage Radio Network On Tour is powered by Simplecast

Our guest hosts from the Good Food Foundation, Sarah Weiner and Annalena Barret, interview the amazing Yair Tygiel, better known as The Coconut Man. Heritage Radio Network On Tour is powered by Simplecast

The day before things kicked off at the Good Food Mercantile at Union Market in Washington D.C., the festivities began with Good Food USA's Small Business Breakfast Panel: Tips & tricks on starting, scaling, and surviving your venture. Introduced by Sarah Weiner, Executive Director of the Good Food Foundation, the panel was moderated by Ezekiel Emanuel. Emanuel is an oncologist, bioethicist, and health policy expert at the University of Pennsylvania—though you may recognize his name from his work on the Affordable Care Act and former First Lady Michelle Obama's Let's Move Initiative—and he is now working with Shawn Askinosie to create a premium chocolate bar with beans from Madagascar. The panelists are superstars of the good food movement, including Elias Cairo of Olympia Provisions, Danielle Vogel of Glen's Garden Market, Ann Yang of Misfit Juicery, Shanika McCloud of Greenplicity, and Sarah Gordon of Gordy's Pickle Jar. They share their stories, their struggles, and the best business advice they've ever received. Many thanks to Union Market for providing this recording!