Edible Phoenix, an award-winning quarterly magazine that chronicles the Valley’s slow-food scene, has a new owner and editor, assuring the 17-year-old periodical will live on.
🚜 What it covers: The abundance of local foods in Phoenix with articles featuring farmers, food artisans, chefs, and food-related business owners.
The background: Founder and editor Pamela Hamilton, who launched Edible Phoenix in 2005, announced her retirement in September and put the magazine up for sale in hopes someone would continue her work.
The new owner: Shannan Perciballi, a Tempe native and ASU graduate, has worked in many facets of the restaurant and beverage industry since 1984.
