companies on the peninsula win the Good Food Awards for their sustainable products | Peninsula Foodist | The peninsula foodist
By Anthony Shu
Putting coffee notes and farmer faces on their bags is just one of the ways Progeny Coffee stands out from its competitors. Photo courtesy of Progeny Coffee.
On March 4, specialty food producers from across the country were honored at the Good food prices at the Palace of Fine Arts in San Francisco, including a handful of winners from the peninsula.
Hosted by the Good nutritional foundation, the Good Food Awards celebrate “tasty, authentic and responsible” food in 18 different categories. Winners are recognized for their commitments to social and environmental responsibility in addition to creating enjoyable products.
Five winners were recognized on the peninsula:
SantÃ© Nuts: Candied Pecans
Based in Santa Clara, SantÃ© Nuts boils nuts before roasting them to create the crunchiest product. The company says that the boiling process adds increased moisture to the nuts, which results in the creation of more small holes as steam escapes during the roasting process. These tunnels are essential for developing an airy crunch.
Offspring Coffee: PiÃ±ita
The Covered Six Fifty how Progeny Coffee displays a dedication to sustainable practices and an economic approach called “beyond trade” that aims to push a greater share of profits to farmers. PiÃ±ita is a strawberry, vanilla and tropical fruit flavored coffee produced by third-generation farmer Juan Felipe Restrepo.
Pikklepuss: Premium Strawberry Pepper Shrub Cocktail Shaker, Pear Ginger Premium Shrub Cocktail Shaker
Redwood City’s pikklepuss is part of a recent wave of companies producing the shrubby, vinegary syrups that form the basis of alcoholic and non-alcoholic cocktails. Originally popular in the American colonial era, shrubs are reappearing in cocktail bars across the country.
Alma Superfoods: Aji Yellow Pepper Cashew Butter
Founded by Guili Glassman in Belmont, Alma Superfood’s nut butters harness the Peruvian ingredients she grew up with in her childhood home. In addition to the yellow aji pepper, the company offers products that highlight lucuma, a starchy fruit commonly used to flavor ice cream, cocoa and chipotle.
Slow Brine: Kraut of the Coast
Based in Moss Beach, Slow Brine ferments sauerkraut, pickles, sauces and kimchi. It also offers ready-to-eat products to the Coastside through Rebyl food. Coastside Kraut is a twist on traditional sauerkraut with mustard greens, ginger and seaweed.
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