2020 Good Food Award FinalistGFA-CinnamonGFA-Original

THE VOTES ARE IN: MEET THE GOOD FOOD AWARDS FINALISTS OF 2020

These 307 food & drink crafters from 42 states, D.C. and Guam represent the best in delicious, sustainable fare

San Francisco, CA (November 5, 2019) – As it celebrates its 10th anniversary, the Good Food Foundation is proud to announce the 307 companies in the running for a 2020 Good Food Award. With a demonstrated commitment to environmental stewardship and growing their businesses in harmony with a better food system, these outstanding crafters represent the nation’s best in delicious, sustainable fare.

The 2020 Finalists recognized today are emphasizing fairness and transparency from seed to plate, promoting safe and enjoyable working environments, and safeguarding biodiversity by creating products free of genetically modified ingredients. Finalists from across the 17 categories are crafting food that is good for both consumers and the environment, favoring practices that build soil health for generations to come without the use of pesticides and herbicides.

The 403 products listed below from these 307 outstanding food and drink crafters first rose to the top in a blind tasting of 1,835 entries by 252 grocers, makers, farmers, journalists and chefs; then passed a rigorous vetting to confirm they meet Good Food Awards standards regarding ingredient sourcing and environmentally sound agricultural practices. An additional 17 high scoring products were disqualified for not meeting the sustainability standards.

Amongst the Finalists are Amber Lambke of Maine Grains, a company in this year’s new Grains category with a bold idea to repurpose a jailhouse into a gristmill, Laura Stewart of Haw River Mushrooms, a North Carolina-based farm transforming oyster mushrooms into vegan jerky, and Paul Backbier of Island Honey Bee, the first ever Good Food Award Finalist from Guam. All of the Finalists – including 113 companies (28%) 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 17, 2020, at a 1,000 person gala in the historic San Francisco War Memorial & Performing Arts Center, followed by two days of celebration including the public Good Food Awards Marketplace at Fort Mason Center for Arts & Culture

Strawberry Almond Flour Cake with Goat’s Milk Caramel Sauce

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We’ve found our favorite Mother’s Day recipe! The Strawberry Almond Flour Cake adapted from King Arthur Flour. The best part of this cake is that you can use caramel two ways. Make homemade whipped cream using caramel as a sweetener then drizzle caramel on top of the cake before serving. Follow the original recipe and then make our whipped cream recipe below. Note: if you want a two layer cake as shown in the photo double the King Arthur recipe.

Ingredients

2 cups heavy cream

1/4 cup Fat Toad Farm goat’s milk caramel

1 teaspoon vanilla extract

In a stand-up mixer whip heavy cream until soft peaks form. Add caramel and vanilla and whip for 10 more seconds until fully incorporated. Spread whipped cream on first layer of cake. Place second cake on top and spread on top layer. Top with fresh berries and drizzle with caramel.

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G.O.A.T Kidding Season

3 things go hand-in-hand in March in Vermont. Mud season + sugaring season + goat kidding season. We would happily let go of mud season, we get fueled up by being out in the woods for sugaring season but the cute little baby goats are what truly get us through the end of winter to the green pastures. Ayers Brook Goat Dairy is doing an amazing job bringing lots of little goat kids into the world!

Pancakes Drizzled with Maple Caramel Sauce

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Recipe adapted from The King Arthur Flour 200th Anniversary Cookbook

Time: 20 minutes         Yield: 15 pancakes (depending on size)

Ingredients:

4 cups King Arthur Unbleached All-Purpose Flour

2 to 4 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon baking soda

4 eggs

1 quart buttermilk or yogurt

1/2 cup (1 stick) melted butter or vegetable oil (optional)

Topping:

8oz Fat Toad Farm Vermont Maple Caramel Sauce

Directions:

In a large bowl, mix the dry ingredients thoroughly.

In a second bowl, mix the buttermilk and melted butter (or oil) together. Separate the eggs setting the whites aside to fold in later and add only the yolks to the buttermilk and butter mixture. Take about 20 seconds and blend this mixture into the dry ingredients. Finally, in a separate bowl, beat the egg whites that you set aside until they form stiff peaks and fold them into the mixture.

Heat up your griddle and pour about a quarter cup of the mixture for each pancake leaving enough space for them to expand. Turn them when the bubbles on the top surface pop and don’t fill in. The second side takes only half the amount of time needed to cook the first.

Serve them up with a healthy drizzle of Fat Toad Farm Vermont Maple Caramel Sauce and be prepared to lick your plate clean!

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