Logo (since 1999)
Food Articles, News & Features Section



Chef working

  You are here > 

HomeFood ArticlesOrganic, Local & Ethical Foods >  Sustainability Award Winners 2012


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters.  More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals



2012 Sustainability Award Winners


August, 2012
The Chefs Collaborative announced the 2012 Sustainability Award Winners. These awards recognize individuals who have played an exemplary role in promoting a national network of chefs changing the sustainable food landscape.

The organization called for nominations in May.  "Our members and friends responded with more than a hundred chefs, producers and sustainable food leaders doing amazing work all over the country," said Melissa Kogut, executive director of Chefs Collaborative. The Awards Committee selected finalists for each award and presented them to an esteemed group of judges. "The judges votes are in and we are proud to recognize this year's Pathfinder, Foodshed Champion and Sustainer," added Kogut.

The organization's members and friends will toast the 2012 Sustainability Award Winners on Tuesday, October 2, at noon, at the Seattle Art Museum. The Awards lunch is set for the conclusion of the 2012 Sustainable Food Summit, September 30 - October 2, in Seattle. Kim Severson of The New York Times will be Mistress of Ceremonies and John Sundstrom of Lark restaurant and a team of some of Seattle's best chefs are planning a meal that will make the Pacific Northwest proud.

Founded in 1993, Chefs Collaborative ( is a national network of chefs changing the sustainable food landscape using the power of collaboration, education and responsible buying decisions.

The 2012 Sustainability Award Winners

  • Pathfinder
    Paul Willis
    Founder and Manager Niman Ranch Pork Company, Thornton, Iowa

    This award recognizes a visionary working in the greater food community who has been a catalyst for positive change within the food system through efforts that go beyond the kitchen.

    Paul Willis is a second generation farmer who has advocated for sustainable and humane animal welfare through hog farming. He believes in raising hogs outdoors or in deeply bedded pens, not only because it allows the pigs to demonstrate their natural behaviors but also because it creates a higher quality product.  Over the past 30 years we have lost over 96 percent of hog farmers in the U.S. while the average number of hogs per farm has risen by over 1000%. As the industry transitioned to an industrial method of farming Paul worked to preserve traditional hog farming methods- both for the farmer and the consumer.
  • Foodshed Champion
    Lora Lea and Rick Misterly
    Owners, Quillisascut Farm, Rice, Washington

    This award recognizes a food producer (farmer, fisher, artisanal producer) in the Pacific Northwest committed to working with chefs and who exemplifies the following principle:  Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry.

    "I feel it is the duty for all of us who love working with the land to share the information we have gained with others. This farm school is my goal for passing on the knowledge gathered over the last 20 years on this piece of land," says Lora Lea Misterly, co-owner of Quillisascut Farm in Rice, WA.  For thirty-one years, Rick and Lora Lea Misterly have been living the "slow life," growing Quillisascut Farm. They started out with a bare piece of ground; gradually over time they have built a home, a farmstead, a cheese business and a culinary school to share their love for all things farm to table - building healthy soil, maintaining a vibrant garden, nurturing seeds that tell a story of love, beauty, taste and seasonality.
  • Sustainer
    Kären Jurgensen
    Chef Instructor, Seattle Culinary Academy, Seattle, Washington

    This award recognizes a chef who has been both a great mentor and is a model to the culinary community through his/her purchases of seasonal, sustainable ingredients and the transformation of these ingredients into delicious food.

    Kären has mentored, inspired and taught chefs and culinary students through her work as a chef/instructor at Seattle Culinary Academy, and chef/instructor at Quillisascut Cheese Company's Farm School, teaching professional chefs, culinary students and agricultural professionals farm to table practices and philosophies.  She is the founder of the Seattle Chefs Collaborative chapter and is still active on the board.  She is the co-author of ‘Rethinking the Kitchen,’ the sustainable kitchen handbook.



  Meatless Alternatives   |   U.S. Consumption Habits   |   A Better Food System   |   Is Organic Healthier?   |   Growing Green Awards  |   Sustainable & Organic Farming   |   Ag Report Highlights Organic   |   Bananas & Rainforests   |   Bulk Foods Are Green   |   Canada’s Organic Rules   |   Chicken, Organic Pasture Raised   |   Cow Pies to Clear Skies   |   Local Food & the Environment   |   Eco Friendly Dinnerware   |   Fast Food Recycling   |   Fish, What to Avoid   |   Garlic: California or China?   |   Generation Organic   |   Genetically Engineered Alfalfa   |   Good Food Awards Entries   |   Organic Food Health & Safety   |   Labeling GM Foods: Prop 37 Defeat   |   Local Food & Supermarkets   |   Local or Organic? pg 1   |   Local or Organic? pg 2   |   Location, Location, Location   |   Cow Pea Storage Bags   |   Drip Irrigation   |   Toilet Compost Fertilizer   |   Organic Farming   |   Organic Foods   |   Organic Foods Guide   |   Organic Reduces Cancer Risk   |   Organic Sales Increase   |   Organic Food Health Research   |   Labeling & Cloned Animals   |   Pros & Cons of Biofuels   |   Protein Source Impacts   |   Reverse Trick or Treating   |   Flying Fish Restaurant   |   Slow Food   |   Sustainable Sugars   |   Sustainability Award Winners 2012   |   Sustainable: What is it?   |   Think Globally, Act Locally pg 1   |   Think Globally, Act Locally pg 2  

Go to Top of page

  Home   |   About & Contact Us   |   Chef James Bio   |   Website Bibliography   |   Recipe Contests   |   Food Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail: [email protected] 
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.  All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.