Edible Baja Arizona magazine is no more.
Co-founder, editor, and publisher Doug Biggers originally planned to transition the brand into Baja Arizona Magazine, but was unable to secure funding for the project.
With the transition into Baja Arizona Magazine, the company would have disassociated itself from Edible Communities, which includes a network of over 90 independently-owned, locally-focused magazines and websites across the U.S. and Canada. Biggers hoped to rebrand the magazine and concept for a high-quality regional media company.
“We were hopeful until the very end that the mission of the magazine would be able to continue, as it had for the last four and half years,” Biggers said. “Support that we thought was secured failed to materialize and we had no choice but to suspend operations. We will post a more substantive statement on our website and social media pages soon. We thank all of our amazing advertisers, freelance contributors, subscribers, and readers for a wonderful experience. It was an honor to produce a magazine that reflected the beautiful efforts of the local foods community in Baja Arizona.”
Edible Baja Arizona was founded in June 2013. While no full public statement has been released yet regarding the operation suspension, ediblebajaarizona.com is still up with previous content at this time.
As a fellow local food-focused media company, we appreciate Biggers’ vision along with the high-quality journalism, photography, and illustration that set Edible Baja Arizona contributors apart. We express our deepest sympathies to the entire Edible Baja Arizona team and wish them the best.
[January 5, 2018 edit: Edible Baja Arizona posted the following on their Facebook page]
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
