15 Years of Edible Communities Milestones
With a credo of “If you want to eat local, it helps to read local,” Edible Communities has grown to become the largest media company exclusively devoted to the local good food movement.
Here are some highlights from the past 15 years.
Edible Ojai launches in California. The one-color, 16-page quarterly newsletter about food and its makers debuts with a print run of 10,000 copies. After one year, Edible Ojai has subscribers in 43 states.
Saveur magazine features Edible Ojai in its “Top 100” January/February issue. As a result of that mention, Edible Ojai founders Tracey Ryder and Carole Topalian launch Edible Communities, a network of licensed magazines and websites devoted to celebrating local, seasonal food. Six “pilot” territories are identified; by year’s end, Edible Cape Cod debuts and is quickly followed by five other titles.
Edible Communities grows from seven to 30 magazines, all locally owned and operated by licensed publishers in their respective communities.
Edible Radio makes its debut. The series of podcasts features interviews with thought leaders in the food world, including Dan Barber, Gary Nabhan, Fred Kirschenmann, Paul Willis, Marion Nestle and Ruth Reichl.
In August, Edible Communities is featured on the front page of the New York Times food section. During the following 12 months, the company grows from 30 to 60+ magazines.
The first annual Edible Institute, a two-day thought forum about the present and future state of local food, is held in Santa Fe, NM.
The company’s first book, Edible: A Celebration of Local Foods, is published by John Wiley and Sons.
Edible Communities is honored by the James Beard Foundation with its first-ever Publication of the Year Award. In announcing the award, the Foundation recognizes Edible publications “as a valuable resource for exploring the impact of regional food and agriculture from a grassroots perspective…. [The organization’s] body of work reflects excellence in the ever-changing world of food journalism.”
Four community-based cookbooks—Edible Brooklyn, Edible Seattle, Edible Dallas & Fort Worth and Edible Twin Cities—are published by Sterling Epicure.
Edible Communities founders Tracey Ryder and Carole Topalian are named to Fortune and Food & Wine’s list of the 25 “Most Innovative Women in Food and Drink.”
Edible Communities reaches 100 licensed magazines in communities across the United States and Canada. The company now prints 6 million magazines each year.
The new and improved EdibleCommunities.com launches, featuring content from the organization’s local communities.
Edible Communities launches Good Spirits, a national event series to showcase artisanal wine and spirits.