Announcing the Good Food Finalists for 2018


good food awards logo

Congratulations to the outstanding 279 food & drink crafters from 40 states and Washington, DC


San Francisco, CA (November 7, 2017) – The Good Food Foundation is proud to announce the 279 companies in the running for a Good Food Award in 2018. The Finalists represent not just the best of America’s food movement, but the qualities we love most about this country: our rich cultural diversity, vibrant agricultural landscape, and the creativity and integrity of its small business owners.


The 15 categories the Good Food Awards celebrate – from spirits to cheese to coffee – comprise over

$200 billion of America’s gross domestic product, a greater portion than the cattle and pork industries combined. The 2018 Finalists represent the vanguard in each of their industries, setting new standards for gastronomic excellence as well as social and environmental practices that have over time proven to be adopted by the rest of the industry. Each Finalist rose to the top in a blind tasting of 2,057 entries, and also passed a rigorous vetting to confirm they meet Good Food Awards standards regarding supply chain transparency, environmentally sound agricultural practices, humane animal husbandry and deep community engagement.


Amongst their ranks are Mehdi Boujrada of Villa Jerada, who brings the flavors of his childhood home in Morocco to Seattle; Mark Sanfilippo of Salume Beddu, who crafts Tuscan-style salami in Saint Louis; and Ayako Iino, who combines Japanese tradition with California plums to make her ume pickles, syrups, and preserves. All of the Finalists – including 162 companies (58%) that have never won before

– partner with hundreds of farmers, ranchers and fishermen to actively build a better food system.


The Winners will be announced on Friday, January 19, 2018, at a gala in the historic San Francisco War Memorial, followed by two days of celebration including the public Good Food Awards Marketplace (Tickets: $5) and the industry-only Good Food Mercantile (Tickets: $35). A limited number of tickets are available to join the Winners and honorary host Alice Waters, pioneer of the food movement, at the Awards Ceremony (Tickets: $165).


Organizers & Supporters:

The Good Food Awards are organized by the Good Food Foundation 501 (c) 3. The Presenting Sponsor is the Good Food Merchants Collaborative, comprised of 22 of the country’s top independently-owned retailers from Austin to Oakland to Sioux Falls, all of whom are committed to supporting America’s great food crafters. Joining them is a vibrant group of key supporters, including Premier Sponsors Williams-Sonoma, Bi-Rite Market, Vermont Cheese Council and Fort Mason Center for Arts & Culture; and Lead Sponsors Dominic Phillips Event Marketing, Impact HUB Bay Area, Gamut SF, Ten Speed Press, The Perennial and Veritable Vegetable. Special thanks to the Collaborative Members:



Antonelli’s Cheese Shop

Bi-Rite Market Canyon Market Cowgirl Creamery Cured

Di Bruno Bros. Each Peach Market Foragers Market

Glen’s Garden Market Good Earth Natural Foods The Greene Grape Healdsburg SHED

JM Stock Provisions Liberty Heights Fresh Look’s  Market Market Hall Foods

Palace Market

Pastoral Artisan Cheese, Bread & […]

Announcing the Good Food Finalists for 20182017-11-13T14:42:11-05:00

The Art of Natural Cheesemaking with David Asher

Course Summary: 
“The Art of Natural Cheesemaking” offers a well-rounded understanding of the opportunities available to safely and deliciously create value-added dairy products ecologically and without reliance on manufactured cultures. We will prepare many styles of cheese and study the stages of their evolution, gaining insight into how an array of cheeses can evolve from the very same milk, with the same culture, and the same rennet.
The Art of Natural Cheesemaking with David Asher2017-11-13T13:43:04-05:00

Employment Opportunity: Lazy Lady Farm


Lazy Lady Farm, a small goat dairy and cheese operation located in northern Vermont, is seeking a full-time (ie 40 hrs/week), long term (ie able to commit for minimum of one year, ideally longer) employee, to begin immediately. The preferred applicant is one who has a desire to do any and all farm tasks, a curiosity about how the farm functions and a willingness to participant in all that we do here. The applicant must also be able to work quickly and efficiently as production has a cost to it. This is not a job for someone low key. This is a job for someone who is excited about the cheese world and farm work.
About the day-to-day: the work week is Sunday through Thursday. Mornings are spent either in the cheese room hooping cheese and washing forms or in the cave wrapping, flipping, washing and brushing our cheeses. After a 3-4 hour break in the mid-day, there is a milking shift (including barn chores) that begins at 5 pm, and ends at 8pm.
The ideal candidate will have at least some background in farming or animal husbandry and/or food service, boundless energy and a strong desire to learn and contribute. Attention to detail and ability to absorb and apply new information is essential — training is rigorous, the learning curve is steep and you will be expected to work independently once the training period is complete.
Training pay for the first two weeks is $10.50/hour. After the training period, the rate increases to $11.50/hour, and as proficiency and efficiency is acquired it will be raised to $13/hour. Housing is not available on the farm, but can be arranged in convenient proximity to us. Having a car is a must, as is the grit to survive our long (but breathtakingly beautiful) winters.
Lazy Lady has been in business since 1987. We milk 40 registered Alpine and Saanen dairy goats and produce about 375 lbs of cheese per week, roughly 12 differently styles in all. The farm is off grid and electricity is made with solar panels and a wind generator.
Serious inquiries can email Laini Fondiller:, with Cheesemaker’s Assistant in the subject line. We are looking to hire someone immediately (ie by the first week of September).

Employment Opportunity: Lazy Lady Farm2017-04-04T12:24:04-04:00

Vermont Cheesemakers Win at World Championship Cheese Contest


Vermont Cheeses Shine at the World Championship Cheese Contest

Vermont Cheese Council Members Win Multiple Awards in Madison, WI

Stowe, VT – March 11, 2016:  Jasper Hill Farm cheeses captivated judges at the 2016 World Championship Cheese Contest in Madison, WI.  Along with Jasper Hill Farm, three other Vermont Cheese Council members, Vermont Creamery, Cabot Creamery Cooperative, and Boston Post Dairy, also captured top awards in their categories.  Jasper Hill Farm, located in Greensboro, won two “Best in Class” awards for “Winnimere,” a washed rind, seasonal cheese and “Moses Sleeper,” a brie style, bloomy rind cheese.  In addition, its “Harbison” won a second place award and its much loved “Bayley Hazen Blue” won a third place award.  “Winnimere” was one of four outstanding American cheeses that made the cut for consideration for Best in Show, but lost to the “Grand Cru Surchoix,” an Emmi-Roth USA cheese made in Wisconsin.  This is the first American cheese to win the top prize in 30 years.

Cabot Creamery Cooperative, located in Cabot, also won two “Best in Class” awards, for their “Cabot Sharp” (6 months- 1 yr.) and Cabot Greek Yogurt.  In addition, Cabot received a third place award for its “Vermont Farmhouse Reserve,” part of its new Farmers Legacy Collection.  Vermont Creamery, located in Websterville, was named “Best in Class” for its “Fresh Crottin”, a fresh goat cheese.   Boston Post Dairy, located in Enosburg Falls, won a third place award for its gouda-style goat cheese “Tres Bonne.”

The World Championship Cheese Contest is held annually in Madison, Wisconsin and boasts a record-breaking 2,955 cheeses submitted from around the world. There were 110 judging categories, with only 11 percent of all the cheeses taking prizes in their classes.  The World Championship Cheese Contest is the world’s largest technical competition for cheese, butter and yogurt.

The Vermont Cheese Council is a non-profit trade association with 50 members. Its mission is to promote and advance quality cheesemaking in Vermont.  The Vermont Cheese Council prints The Vermont Cheese Trail Map and will host the 8th Annual Vermont Cheesemakers Festival on July 17, 2016.  The Festival was recently named “Top Five Food Festivals to Plan Your Vacation Around” and Fodor’s Travel “Top Ten Summer Food Festivals in the United States.”


For additional information, please email Tom Bivins, Executive Director for the Vermont Cheese Council at or call 802-451-8654.

Vermont Cheesemakers Win at World Championship Cheese Contest2016-03-14T08:07:13-04:00

First Farm in Orleans County Awarded Top Animal Welfare and Environmental Certification


–Lazy Lady Farm uses sustainable agriculture methods to earn Animal Welfare Approved certification–

WESTFIELD, VT (FEBRUARY 3, 2015)–The herd of dairy goats at Lazy Lady Farm is now certified as Animal Welfare Approved. This certification and food label lets consumers know these animals are raised in accordance with the highest animal welfare standards in the U.S. and Canada, using sustainable agriculture methods on an independent family farm. Lazy Lady Farm is the first farm in Orleans County to achieve this certification.

Like other AWA farmers across the country, Laini Fondiller recognizes the growing consumer interest in how animals are raised on farms. Managing animals outdoors on pasture or range has known benefits for animals, consumers and the environment. Lazy Lady Farm is a 35-acre off the grid property, powered by solar panels and a 1K wind turbine to minimize the farm’s carbon footprint. Fondiller implements a rotational grazing strategy at the farm, regularly moving the 40 milking Alpine goats around each of the 14 small paddocks to graze, giving the fields time to recover before the goats return. “Rotational grazing provides for proper foliage growth without overgrazing and allows us to cut the pasture if needed to eliminate what the goats didn’t eat, encouraging the preferred grasses to grow back uninhibited,” Fondiller explains. “The soil, hay and pastures are our biggest tools for creating award-winning cheeses.”

Fondiller has spent the last 25 year or so at Lazy Lady Farm working to create a consistent, productive, and profitable goat herd, sourcing the right genetics to ensure good milk production and great health. She raises registered Alpine goats at Lazy Lady Farm for milk quality and quantity: “Careful breeding from proven genetics, great pastures, proper grain feeding, and decent hay are all important factors in creating a consistent, productive, and profitable herd,” she says.

AWA Program Director Andrew Gunther says, “The accountability and integrity offered by Animal Welfare Approved farmers like Laini are unmatched in food production. We’re glad to have Lazy Lady Farm in the AWA family.”

Lazy Lady Farm Certified AWA goat cheese is sold at the Capital City Farmers Market in Montpelier, VT. For more information about Lazy Lady Farm visit or email

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About Animal Welfare Approved
Animal Welfare Approved (AWA) audits, certifies and supports farmers raising their animals according to the highest welfare standards, outdoors on pasture or range. Called a “badge of honor for farmers” and the “gold standard,” AWA is the most highly regarded food label in North America when it comes to animal welfare, pasture-based farming, and sustainability. All AWA standards, policies and procedures are available on the AWA website, making it the most transparent certification available.

AWA’s Online Directory of AWA farms, restaurants and products enables the public to search for AWA farms, restaurants and products by zip code, keywords, products and type of establishment. AWA has also launched AWA Food Labels Exposed, a free […]

First Farm in Orleans County Awarded Top Animal Welfare and Environmental Certification2017-03-01T11:39:39-05:00
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