Part of the Edible Communities, a James Beard Award-winning network of publications across the U.S. and Canada, Edible Ohio Valley was launched in 2010 when three sisters established the franchise in the Cincinnati region. Edible magazines celebrate local food—and the farmers, artisan makers, small retailers, advocates and chefs who bring it to our tables.
The Challenge
Armed with a passion for local food, the founding publishers did not have magazine experience. From the get-go, the magazine was visually gorgeous, but the editorial content was of mixed quality.
The Collaboration
When I encountered Edible Ohio Valley while shopping at Findlay Market in the summer of 2010, I immediately wanted to get involved. I contributed my first feature article, on family food traditions, for the winter issue, and continued writing for several issues before joining the staff as the magazine’s editor. Working with our small and mighty team, I help shape each issue’s content, work with contributing writers, shepherd the editorial process, and do all the editing and fine-tuning. I also write extensively and occasionally develop recipes for each issue.
