Published for foodies living in Manhattan and celebrates the borough's diverse food and delicious culture. Provides engaging stories and enticing photography while defining and honoring Manhattan cuisine. Serves to advocate the preserving of food traditions and savoring food experiences.

Edible Marin & Wine Country, a print and digital magazine celebrating the harvest of Marin, Napa and Sonoma counties, season by season.

Devoted to promoting and celebrating locally grown and seasonal foods. Reviews dining, events and festivals, books and food products. Editorial emphasizes people who grow, sell, produce and cook food.

Launched in May 2013, Edible Milwaukee tells stories behind local and sustainable food in Southeastern WI. Focuses on the production, distribution, and consumption of food in Milwaukee and the Midwest. Edible Milwaukee is a quarterly magazine and online platform focused on the production, distribution, and consumption of food in Milwaukee and the Midwest. They are part of a larger network of 80+ Edible Communities publications in North America, each locally-owned and -oriented. Their goals as a publication are to present Milwaukee as a city at the forefront of integrating sustainable principles (economic, environmental, and social) into everyday life, and to recognize the city’s contributions to food-related initiatives.

Edible Nashville will officially launch in March 2015. Covers the local food movement in Nashville, Tennessee. Profiles farmers, artisans, chefs, restaurants, home cooks, gardeners and more.

Dedicated to celebrate the abundance of local food in North Central New Mexico and features local, seasonal, authentic foods and culinary traditions. Editorial content covers local dining, food events and festivals, new books to read and products to try. Also features people who grow, produce, cook and sell local foods, as well as new recipes, what’s for sale and where to find it. The publication RARELY does stories outside of New Mexico. Regular departments include: Letter from the Editor; Notable edibles; What’s Fresh, What’s Local; Hoe and Skillet; Cooking Fresh, Edible Events; and Recipe Index.

Celebrates the established food traditions, new food trends, and the growers and producers that shape the local food landscape in New Orleans. Also profiles local farmers, fishermen and food artisians, as well as taking readers behind the scenes of their favorite restaurants. Provides recipes that showcase local, in-season ingredients.

Edible Ohio Valley is a quarterly magazine about the people that grow, raise, and produce food close to home. Edible magazines are the voice of a movement. It tells stories about people in The community who do things differently. The definitive resource guide for locals who want to support their neighbors??. In the spaces between clean air, clean water, and clean soil we connect the dots with clean food and work towards a healthier region for everyone.

Edible Orange County explores and celebrates the history and passion for food, art and culture within the southern coastal and inland communities of Orange County, California.

Launched in September 2010 and celebrates the food artisans, growers, and chefs of Central Florida by providing information, stories and recipes. Also, promotes buying real food from locally owned businesses, supporting Florida's farmers and fisherman, and keeping residents and their environment healthy.