Episode
971: Eat Local, Tell Local: The Story of Edible Phoenix Magazine
- Published
- Mar 3, 2026
- Duration seconds
- 1848
- Processing state
not_requested- Canonical source
- https://www.urbanfarm.org/968
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Summary
With Shannan Perciballi A Rosie On The House Replay This episode explores Arizona’s local food community through a conversation with Shannon Perciballi, publisher and editor of Edible Phoenix. Shannon shares the story behind the magazine’s evolution, her transition from a 35-year restaurant career into publishing, and why “slow media” matters. The discussion highlights mesquite as an underrated desert food, the importance of supporting local restaurants and farmers, and how storytelling strengthens resilient regional food systems. Shannan Perciballi is the publisher and editor of Edible Phoenix , a quarterly magazine celebrating Arizona’s local food culture. A longtime Phoenix resident, she brings decades of experience in restaurants, wine, and hospitality to her work. Perciballi holds an English degree from Arizona State University and advanced wine certifications, and is deeply involved in supporting farmers, artisans, and regional food systems through storytelling, community partnerships, and advocacy for resilient local economies. Episode Highlights Shannon’s leap from restaurant executive to magazine publisher “We are never going to scoop a story—we are the slow story.” Mesquite flour and its sweet, caramel-like flavor in sourdough bread The power of seed swaps to spark food-growing conversations How summer restaurant slowdowns ripple through the local farm economy The tactile experience of holding a seasonal, intentionally crafted magazine Key Topics Edible Phoenix Shannon Perceval Pamela Hamilton Slow media and quarterly publishing Arizona local food culture Mesquite as a desert superfood Local First Arizona Uptown Farmers Market North Phoenix Baptist Church Desert Botanical Garden Seed swaps and community events Supporting independent restaurants and farmers Cu…