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On January 20, James and I headed to San Francisco to receive a winning medal for Red Hen Cannery's Good Food Award. We drove through torrential rain, from the farm to San Francisco, passing through spilling creeks and ignoring flash food warnings from the National Weather Service, all with a car packed with jars of winning jam. We made it just in time and were treated to an amazing evening filled with inspiration from food and Native American rights activist, Winona La Duke, and California Seasonal Food Movement pioneer, Alice Waters.
This is what the Good Food organization people wrote about the event: "The winners harken from 36 states and 141 cities, having risen to the top amongst 2,095 entries in a Blind Tasting with 250 judges held in September. The highest scoring entries were submitted to a rigorous vetting process to verify they met the sustainability and social responsibility criteria to win a Good Food Awards – with over three dozen ultimately disqualified. This year’s winners represent the forefront of American craft food and drink, making products that are delicious, respectful of the environment, and connected to communities and cultural traditions."
Hooray for The Red Hen and thanks to all of you for your kindness, inspiration, flavor ideas, feedback and business over the years. Thanks, as well, to my amazing family and especially my grandfather, Lawrence Bailard, for planting and maintaining such amazing fruit and citrus and for allowing me to make my jam from it.
This is what the Good Food organization people wrote about the event: "The winners harken from 36 states and 141 cities, having risen to the top amongst 2,095 entries in a Blind Tasting with 250 judges held in September. The highest scoring entries were submitted to a rigorous vetting process to verify they met the sustainability and social responsibility criteria to win a Good Food Awards – with over three dozen ultimately disqualified. This year’s winners represent the forefront of American craft food and drink, making products that are delicious, respectful of the environment, and connected to communities and cultural traditions."
Hooray for The Red Hen and thanks to all of you for your kindness, inspiration, flavor ideas, feedback and business over the years. Thanks, as well, to my amazing family and especially my grandfather, Lawrence Bailard, for planting and maintaining such amazing fruit and citrus and for allowing me to make my jam from it.
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