The Little Food Magazine That Could

November 16, 2021

Attractions

Edible San Diego Recognized 17 times for Excellence in Journalism

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.

If you haven’t joined or subscribed yet, what are you waiting for?

Your memberships and subscriptions help fund our work.

Your Membership or Subscription Supports Truly Local Food Journalism

PS: Subscriptions and digital memberships make great gifts.

PPS: Great special rates for advertisers.

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.

After more than a year without dining, exactly how does a food writer support local restaurants during San Diego Restaurant Week and a global pandemic? Michael Aaron Gardiner sought takeout with a view and used the article as a backdrop to point out the disparity in Covid relief bailouts for the restaurant industry and more than 5.3 million pre-pandemic food service workers.

First Place Awards

Michael Gardiner

In Search of the Perfect View and Food Pairing: San Diego Restaurant Week in the Shadow of the Pandemic

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Second Place Awards

Lulu Yueming Qu

Edible San Diego’s Guide to the Coolest Treats

Dr. Amber Pairis and Alexandria Warneke

Resilient Roots: Understanding Climate Change and Opportunities for Agriculture

Maria Hesse

An Invitation to Bluebirds

Felicia Balli

Gordon Visits Woof n’ Rose

Felicia Campbell and Olivia Hayo

A Taste of Home

Weekly meals from Make Projects are inspired by the international cuisines of the culinary program’s trainees, bringing a sense of home to refugees escaping war or seeking greater opportunities in the US. This makes for one of the most creative, heartfelt, and diverse menus in the city. Image: Olivia Hayo.

Kelly Bone

Eat This Now: Vegan Food Truck Rolling Roots Going Above and Beyond

Lauren DiMatteo

How to Sustainably Farm in the City

Katie Stokes, ediblesandiego.com

Websites—General Interest

Third Place Awards

Hannah Packman

The Inequities of Farming

Freelance contributor Ryan Rizzuto becomes a first-time SD Press Club award winner with this portrait of Tina Chitura taken with an iPhone 7 at Hakuma Farm in Ramona. Rizzuto works as the executive chef at Kitchens For Good, a dynamic food-based nonprofit with programs varying from meal outreach services to culinary training.

Ryan Rizzutto

Portrait of Tina Chitura featured in Homegrown Connections.

Honorable Mentions

Christina Ng, Lulu Yueming Qu

A Chef’s Tale of Summer

Maria Hesse

Staycation: Go From SDC to OC for an Overnight Getaway

Rising Star

Katie Stokes

Publisher and Editor in Chief, Edible San Diego

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

We Are More Than a Place for Pretty Food Pictures

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.

If you haven’t joined or subscribed yet, what are you waiting for?

Your Membership or Subscription Supports Truly Local Food Journalism

PS: Subscriptions and digital memberships make great gifts.

PPS: Great special rates for advertisers.

Edible San Diego Contributors Recognized for Excellence in Journalism

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.