Debuting in January 2010, edible South Florida is one of the newest members of Edible Communities, whose publications, supporting websites and events seek to connect consumers with family farmers, growers, chefs and food artisans of all kinds. This full-color magazine will be distributed at Whole Foods Markets, farmers markets and other locations.
“Now more than ever, people care about what they eat and where it comes from,” says publisher Katie Sullivan, a Miami native who grew up enjoying backyard bananas and local mahi-mahi. “In edible South Florida, we’ll talk with chefs who make it a point to highlight local produce and seafood, demystify community-supported agriculture (CSA) and food co-ops, explore what’s in our tropical gardens, and take full advantage of our wonderful multicultural community.”
Other editorial topics in edible South Florida include coverage of the local Slow Food movement and other sustainable food initiatives, events calendars, a rundown of festivals, farmers markets and produce stands, profiles of food and drink artisans, home gardening articles and original recipes, all accompanied by lush photography.
“We’ll find out which types of mangos are the best, who’s making the sweetest local honey and what you can do with that bumper crop of starfruit in your backyard,” says Sullivan. “And we’ll showcase restaurants that focus on great local food from Fort Lauderdale down to Key West.”
Edible South Florida also connects with readers online (ediblesouthflorida.com)
Launching a print publication at a time when magazines are folding in record numbers – most recently, the venerable Gourmet – is a risky venture, but publications like edible South Florida are succeeding because they provide local relevance and support a sense of community, says Sullivan. “Edible Communities, which started with one publication in Ojai seven years ago, has been steadily growing. Now there are 55 magazines and counting. Their business model is unique – hyperlocal content, independent publishing, national support – and highly successful.”
Sullivan says initial response to edible South Florida’s booth at Fairchild Tropical Botanic Garden’s recent Edible Garden Festival confirms support and excitement for the project. “We were warmly embraced by everyone from backyard gardeners to high-profile chefs,” she says. “They’re all looking forward to our first issue. We’re working hard to make it informative … and beautiful.”
For more information, contact Katie Sullivan at Katie@ediblesouthflorida.com or 305-461-2794.
