Edible magazines' message food for thought
By Melissa Allison
Seattle Times
Alex Corcoran waxes romantic about discovering his first copy of Edible Portland on a business trip last summer.
"I was just swept away," he says. "I realized the magazine had been written directly for me."
Within months, Corcoran, who has been an actor and has studied architecture, photography and sculpture, became publisher of Edible Rhody in Rhode Island, where he lives.
He plans to launch Edible Seattle next spring, the latest in a chain of magazines that start with the word "Edible" and focus on the local food movement.
What began as a single magazine — Edible Ojai — in California in 2002 has caught the spirit of a national trend toward food awareness and eating locally in particular.
Edible Communities, the eight-employee parent company, started what's basically a franchise program three years ago. It has 30 magazines in print and several in the works, from Edible Seattle to Edible Hawaiian Islands.
Local food — the concept of eating fresh food that doesn't require transcontinental gas fumes to reach your table — has become so popular that Edible Communities' founders believe they can launch 12 new titles a year with no end in sight.
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Seattle Times' profile of Edible publications
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