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.

Covers the food culture of Philadelphia and its surrounding areas.

Covers the food culture of Philadelphia and its surrounding areas.

Promotes and celebrates the local foods grown and raised in Phoenix and the surrounding Valley of the Sun area. Connects farmers, food artisans, chefs and food-related business owners with stronger ties in the community. Presents ideas on eating locally grown, seasonal foods, getting to know the people who grow, produce, cook and sell food, supporting school gardens, food banks and other community programs and learning more about dining, markets, food events, festivals, classes, cookbooks and day trips. Regular departments include: From the Good Earth, featuring farmers, new farm businesses and stories about local produce by season; In the Kitchen, exploring the world of cooking through the eyes of a local chef, restaurant, author or home cook; Dirt Under Your Nails, a focus on home gardening with an emphasis on edible landscaping, fruit trees, herbs and kitchen gardens; Feeding the Community, a profile of food-based community organizations such as school gardens, chef training programs and local food banks; Edible Traditions, including old recipes, fond food recollections and culinary traditions of the area; Meet Me At the Market, an overview of what's in season and what to look for in the area's fresh food markets; FoodSense, a sensible approach to nutrition; Native Foods, focusing on indigenous, wild and foraged foods such as cactus, tepary beans, mesquite, blue corn and chiles; Arizona Road Trip, which encourages readers to travel to new areas in search of culinary delights; Valley Bites, a round-up of news from press releases provided by farms, restaurants, cooking schools and food festivals; an Events Calendar and an Advertiser Directory.