The Little Food Magazine That Could

The San Diego Press Club announced the 48th Annual Excellence in Journalism Awards on October 25, 2021, with 17 recognitions for Edible San Diego.

Congratulations to all those in San Diego’s esteemed journalism and media industries who were recognized this year. For one of the smallest of the small titles—a tiny, diligent team and passionate, talented, freelance contributors—to be producing stories worthy of recognition in the #27 media market in the nation, well, it feels like nothing short of a miracle. (See the full list of 2021 winners below.)

We Are More Than a Place for Pretty Food Pictures

Our recipe for editorial success is to shine a spotlight on the unique, beautiful, and diverse food culture of our region. We do this through stories, recipes, perspectives, and experiences that are relatable, approachable, inclusive, promote food and nutritional equity, best environmental efforts, and support the viability and sustainability of our food system and resources—plus indulgent dessert guides (because balance, people). Yes, there’s a lot on our agenda, but as many in the Edible Communities say, “It’s more than a magazine. It’s a mission.”

In case you haven’t kept count, Edible San Diego has been recognized 36 times in three years by the SD Press Club. We are greatly honored by the judges and appreciate all that the SD Press Club does to elevate journalism in our region. To all of our readers and advertisers—thank you for supporting good food journalism.

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Edible San Diego Contributors Recognized for Excellence in Journalism

We couldn't do this work without talented freelance contributors who write stories, recipes, take photos, videos, draw illustrations, and look for the stories to tell about the people, food, beverages, outreach, and more that standout in the San Diego County region.

Many thanks also to those who have been featured in our work. You do the hard work of living the stories that inspire us to eat and feed each other better—and grow a stronger community for it.

It's what makes this one of the best places for a little food magazine to be.