Tucson Foodie got its start in 2009.
Around that time, Twitter was ramping up in popularity when food nerd and graphic designer Adam Lehrman moved back to his hometown of Tucson, Arizona after spending a considerable amount of time living in San Francisco.
With dreams of starting a farm-to-table restaurant – something that wasn’t as common as it is these days – Adam thought it would be fun to publicize his search for the best local ingredients he could find and created the Tucson Foodie Twitter account. The logo was intentionally designed to fit into the (now ubiquitous) square profile pic format.
Quickly after the account was created and Adam began tweeting food related tweets, he started to gain a following. Additionally, he started receiving invitations to new restaurant openings and special media dinners.
From 2009 through 2012 Tucson Foodie grew to include a website, Facebook page, and profiles on most social networks. But it wasn’t until 2014 when Adam decided to focus on Tucson Foodie full-time that its growth really exploded.
Since that time in early 2014 Tucson Foodie has organically grown to 50,000 unique visitors every month viewing 100,000 pages. On Facebook alone we reach over 200,000 people every month. And we’ve been featured in major publications such as National Geographic, New York Magazine, and Eater.com.
These days, an assortment of passionate, food-loving, full-time and part-time employees, along with a handful of content creators, keep the content flowing. We try to inject a balance of humor and cleverness with a strong sense of design. We make every attempt to portray things as beautifully – and authentically – as possible.
Tucson Foodie focuses on food and beverage related coverage in and around Tucson. While Tucson Foodie got its start focusing on more DIY forms of food information for home chefs and food artisans, today our coverage is mostly bar, restaurant, and food event focused.
We publish original content daily, including feature stories, restaurant profiles, video features, and more.