Coyote Talking: November/December 2016

 

November 11, 2016

Coyote TalkingIssue 21: November/December 2016

Our mission at Edible Baja Arizona is to celebrate the gastronomy of Tucson and the borderlands by telling compelling stories about the people and organizations working to build a prosperous, just, and resilient local food economy. The magazine is all about building community and making connections, holding a mirror up to this special place and reflecting the energy, creativity, innovation, deep roots, and abundant harvests that are possible when we come together. There is so much to celebrate and illuminate here, so many stories to tell; we will never run out of material.

In this very issue, you’ll find editor Megan Kimble’s story on the exciting work going on at Tucson’s “biggest restaurant”: TUSD’s Food Services, a department that serves meals to more than 30,000 kids a day and is helping to transform the local food system in positive ways that impact all of us, not least of all our students. And there are many other wonderful stories and images to discover in the 200+ pages you’re holding.

Since 2013, we have pursued our mission with an unwavering commitment to quality. Our tiny staff works incredibly hard with a large group of freelance contributors to produce a magazine that has won a bushel of awards for writing, design, and photography excellence. We spend an inordinate amount of money on best in class printing to produce what I call “artifacts” that are worthy of savoring and collecting. In this age of digital saturation, we believe print is powerful, a tangible touchstone in a flood of information.

Become a Subscriber. Your support makes a huge difference. Will you join us?

And so, dear reader, if you agree that Edible Baja Arizona is doing something exemplary—and perhaps extraordinary—in this community we love, we invite you to directly support our efforts by subscribing. A casual perusal of this issue would indicate that we have amazing support from our advertising partners and for that we are grateful. That support pays for a good portion of our overhead. Your support as a subscriber, however, is a powerful way to ensure that we can continue to produce at the level of quality you have come to love and expect after 21 issues. Supporting Edible Baja Arizona is no different that helping to sustain public broadcasting, cultural organizations, or worthy nonprofits in our community.

If you love Edible Baja Arizona, now is absolutely the best time to become more than a reader. Become a subscriber. Your support makes a huge difference. Will you join us?

Edible Baja Arizona's award winning editor, Megan Kimble, and her mom, Midge, enjoy brunch at The Coronet and take advantage of the VIP Discount Card for subscribers. if you love Edible, be like Megan and Midge--and become a subscriber today. Photo by Steven Meckler.

Edible Baja Arizona’s award winning editor, Megan Kimble, and her mom, Midge, enjoy brunch at The Coronet and take advantage of the VIP Discount Card for subscribers. If you love Edible, be like Megan and Midge–and become a subscriber today. Photo by Steven Meckler.

A staff note: With this issue, we celebrate a transition. Online editor Kate Selby has handed the controls to Shelby Thompson, who is now in charge of our blog, website, newsletter, and social media platforms. Kate came aboard in early 2015 and was instrumental in taking our ragtag digital efforts to a higher level. Kate performed miracles, creating our weekly newsletter “Bocaditos,” energizing our Facebook and Instagram feeds, and wrangling a group of contributors and interns to create wonderful online content that extends the reach and breadth of the print magazine. Although I’m a passionate supporter of print, I positively adore our digital realm. Thank you, Kate! You’ll continue to see Kate in Edible Baja Arizona as our Baja Eats restaurant writer. We welcome Shelby, who brings a passionate enthusiasm for all things local.

From all of us at Edible Baja Arizona, thank you for an amazing year. We wish you a joyous holiday season and look forward to further adventures in 2017. We’ll see you around the table. ¡Salud! ✜

Doug Biggers

—Douglas Biggers, editor and publisher







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