This text originally appeared in the CUESA newsletter
Slow Food mourns the November passing of Diane Joy Goodman, a passionate and effective hands on sustainability activist and moving force within the California food world. Diane was a key figure in the sustainable food movement, a committed advocate for organic farmers and a friend to many chefs.
She ran a consulting business that helped clients (everyone from rice to vegetable growers) understand organic standards and regulatory compliance, navigate the certification process, and communicate organic practices through their marketing. She was also the two-time chair of the California Organic Foods Advisory Board, a member of the National Organic Standards Board (where she helped craft and pass the current standards), and an active member of many committees and task forces for organizations such as the Organic Trade Association (OTA).
Diane’s daughter Allyson and Son in Law Larry Jossell carry on her legacy of culinary integrity in San Francisco’s Nopa restaurant, for which Diane hand picked produce from farmer’s trucks as they came to the market.
