About Us

Dear Brooklynite:

Think another community loves food like Brooklyn does? Fuggedaboutit!

  • A rich fabric of ethnic neighborhoods, including the most diverse zip code in the county (in Midwood);
  • Restaurants lauded by Zagat and Michelin guides;
  • A food production legacy from Domino Sugar to the Brooklyn Brewery to Jacques Torres Chocolates;
  • Obscure ingredients like nobody’s business, from Sahadi’s to the Park Slope Food Co-op to live poultry markets;
  • A burgeoning network of farmers markets and community gardens, and an agricultural heritage to rival any county in the nation.
  • From old-timers swilling egg creams to hipsters demanding fair trade coffee to young moms lugging grass-fed milk from the farmers markets, Brooklynites know food and demand the best.

Enter Edible Brooklyn, a new magazine that celebrates the borough’s diverse food and delicious culture. Brimming with engaging stories and enticing photography, Edible Brooklyn defines and honors Brooklyn cuisine. But it’s much more than glam-shots and restaurant reviews. This is a magazine with an opinion, one that advocates for preserving food traditions, savoring food experiences, and pulling back the curtain on where Brooklyn’s food comes from and how it gets here.

Edible Brooklyn provides a unique opportunity to reach 40,000 highly desirable customers, four times a year. Edible Brooklyn will be available at no cost in restaurants, grocers, wine shops, farmers markets, bakeries, coffee shops, boutiques and street corner newsracks, in Park Slope, Prospect Heights, Fort Greene, Brooklyn Heights, Cobble Hill, Boerum Hill, Williamsburg, Greenpoint, and throughout the borough (as well as a few lucky locations in Manhattan).

We’re convinced readers will eat it up. Not just because Brooklynites are ready to sink their teeth into fresh food writing. But because Edible Brooklyn is part of a surging nation-wide trend: the magazine is being co-launched with Edible East End which celebrates the harvest of the Hamptons and North Fork, and has enjoyed an overwhelming response there. These publications are members of the Edible Communities family of regional food magazines (www.ediblecommunities.com) In fact, the editors of Saveur selected Edible Communities for their 2006 Saveur 100 and said they “wish [the magazines] would crop up everywhere.”

We agree, and invite you to join by advertising in our pages.



Gabrielle Langholtz, Editor

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