Category: edible News


Accepting entries July 5-31, including new Elixirs category!

San Francisco, CA (July 5, 2016) – Today marks the launch of a coast-to-coast call for entries of beer, charcuterie, cheese, chocolate, cider, coffee, confections, honey, fish, oils, pantry, pickles, preserves, spirits and (new this year) elixirs. The Good Food Awards celebrates the kind of food we all want to eat: tasty, authentic and responsibly produced. As the only national initiative to recognize food crafters who excel in both taste and sustainability, we anticipate over 2,000 entries from all fifty states.

Over 250 food crafters, grocers, chefs, journalists and pioneers of the food movement will serve on this year’s judging panel, including Tartine Bakery Co-Founder Elisabeth Prueitt; the Museum of the African Diaspora’s Chef in Residence Bryant Terry; Cowgirl Creamery Co-Founder Peg Smith; urban farming champion Ron Finley; Tyler Malek, the “ice cream mastermind” behind Salt & Straw; and celebrated chefs Nora Pouillon, Cesare Casella and Anthony Myint.

To enter, food crafters fill out a short online form at by July 31, followed by sending samples for a blind tasting in September. A $70 per entry processing fee covers sorting, transport and storage (waived for the first entry submitted by new and renewing Good Food Guild members). Early birds entering July 5-12 receive a $10 discount on their second entry. Find more information on the most frequently asked questions at:

Elixirs: New this Year Shaken or stirred, our Elixirs category celebrates the ingredients at the front of the bar – bitters, shrubs, syrups, tinctures, concentrates, drinking vinegars and flavor extracts. In the past, elixirs (or “modifiers” as they’re called in the industry) have been incorporated into the Spirits category. With a huge growth in both industries, this year they will be divided. Consequently, there will be twice the number of winners, with 15 spirits and 15 elixir crafters taking home a Good Food Award. Find more information at:

Organizers The Good Food Awards is organized by the Good Food Foundation, a California based 501 (c) 3 formerly known as Seedling Projects, in collaboration with a broad community of food producers, chefs, food writers and passionate food-lovers. The Good Food Foundation is also the organizing force behind the Good Food Guild, Good Food Mercantile and Good Food Retailers Collaborative.

Sponsors Special thanks to presenting sponsor the Good Food Retailers Collaborative, composed of 19 of the country’s top independently owned retailers from Austin to Oakland to Salt Lake City, committed to supporting America’s great food producers in their own communities and across the country: Antonelli’s Cheese Shop, Bi-Rite Market, Canyon Market, Cooks of Crocus Hill, Cowgirl Creamery, Di Bruno Bros., Each Peach Market, Foragers Market, Glen’s Garden Market, The Greene Grape, Healdsburg SHED, JM Stock Provisions, Liberty Heights Fresh, Look’s Market, Market Hall Foods, Pastoral Artisan Cheese, Bread & Wine, TASTE, Washington’s Green Grocer, Woodstock Farmers’ Market and Zingerman’s Family of Businesses. Joining them is a vibrant group of key supporters, including Premier Sponsors Bi-Rite Market and Williams-Sonoma and Lead Sponsors Dominic Phillips Event Marketing, Impact HUB Bay Area and Veritable Vegetable. Find more information at:


Green Papaya Salad – Serves 4-6


Recipe and Photo by Jana McMahon
Course: Salad
Author: Jana McMahon


  • Knife
  • Peeler
  • Colander
  • Blender or Food Processor



  • 1 Large Green Papaya (Peeled and Grated)
  • 2 Medium Carrots (Peeled and Grated)
  • ½ Cup Unsalted Roasted Macadamia Nuts or Peanuts (Rough Chopped)
  • ¼ Cup Cilantro (Rough Chopped)
  • Fried Pork Rinds (Lightly Crushed)


  • Juice of 3 Limes (¼-⅓ Cup)
  • 2 Tbs. Fish Sauce
  • 3 Garlic Cloves
  • 1-2 Red Thai Chili (Seeded Or To Taste - *Very Spicy*)
  • 2 Tbs. Palm Sugar (Or Any Granular Sugar of Choice)
  • 15 Mint Leaves
  • 1 Kaffir Lime Leaf (Optional)


Prepare Salad.

  • Peel and grate green papaya and carrots. You can use the grating wheel of a food processor.
  • Put grated papaya and carrots into a colander to drain while you make the dressing.

Prepare Dressing.

  • In a food processor or high-speed blender (VitaMix), start with lime, sugar, and garlic. Process until the garlic is finely ground and the sugar is dissolved.
  • Add the fish sauce, chili and mint leaves to the lime mixture and blend until well incorporated.
  • Taste. You may need to make some adjustments while seeking a balance between sweet, salty, sour, and spicy.

Mix and Serve.

  • Remove papaya and carrot from colander to a large mixing bowl.
  • Add the dressing and mix well.
  • Finish with chopped macadamia nuts and fresh cilantro.
  • Top with pork rind crumble.
  • Serve and enjoy.

edible Communities Publications Win Prestigious National Award

James Beard Foundation names edible 2011 “Publication of the Year”

eci-jbedible Hawaiian Islands has been awarded the 2011 Publication of the Year Award from the James Beard Foundation, along with the nearly 70 other titles currently publishing within the Edible Communities network of regional food magazines. During the James Beard Journalism Awards dinner held in New York City last Friday evening, Edible Communities co-founders, Tracey Ryder and Carole Topalian, were on hand to accept the award on behalf of all of the Edible magazines.

“We could not be happier or more proud of our publishers than we are right now — they each bring an incredibly high level of quality to their magazines and are experts at knowing all there is to know about their local food communities, says Ryder. They all work very hard to ensure that each issue is full of compelling stories and images and also play an active role in their local food communities. To know that the vote was unanimous and that every member of the Beard Foundation Journalism Awards Committee voted for us is an honor we deeply appreciate.”

Background and information from the James Beard Awards Committee:

This year, the Journalism Committee of the James Beard Foundation Awards has decided for the first time to present a special award for what it deems to be Publication of the Year. The Publication of the Year Award recognizes a publication—in magazine, newspaper, or digital format—that demonstrates fresh directions, worthy ambitions, and a forward-looking approach to food journalism.

The publications produced by the Edible Communities company are “locavores” with national appeal. They are locally grown and community based, like the foods, family farmers, growers, retailers, chefs, and food artisans they feature. The company’s unique publishing model addresses the most crucial trends in food journalism; the publications are rooted in distinct culinary regions throughout the United States and Canada, celebrating local, seasonal foods with the goal of transforming the way we shop, cook, and eat. Their underlying values speak to today’s spirit of shared responsibility: every person has the right to affordable, fresh, healthful food on a daily basis.

Through the vision of its co-founders, Tracey Ryder and Carole Topalian, Edible Communities began in 2002 with a single publication, Edible Ojai, in their California hometown. Maintaining consistent standards of excellence, the network has grown to 70 publications in 2011. Edible Communities’ regional journalists and publishers are local foods advocates who write with a community voice, reside in the communities where they publish, and savor the culinary products produced there.

Edible Communities is more than a group of high-quality, regional print magazines with compelling storytelling and visual narratives. Through electronic and digital platforms—websites, social media, Edible Radio podcasts, and popular local events—its food journalism carries regional stories to national and global audiences. We believe that in years to come the collected work of these unique publications will serve as a valuable resource for exploring the impact of regional food and agriculture from a grassroots perspective.

At a time when journalists are reinventing traditional publications and embracing digital formats, the Journalism Committee of the James Beard Foundation is proud to recognize Edible Communities for this first-ever award. Edible Communities’ body of work reflects excellence in the ever-changing world of food journalism. Its publications inform and connect today’s food-savvy readers with local communities that stand for a healthful, flavorful, and sustainable food supply.

— The Journalism Awards Committee