Edible readers are concerned, connected, savvy and community minded. Exactly the sorts of customers you want. They influence their friends, telling them where to shop, where to eat, what to cook, what to drink and why.
And, frankly, they trust us. They know we are an honest, smart, and beautiful publication. With a unique, decentralized publishing model, no other magazine devotes editorial exclusively to local foods and food culture. And that makes our advertisers more attractive from Manhattan to Montauk.
Our publication has a circulation of 40,000 copies per issue
Run your ad in our Edible Manhattan & Edible Brooklyn and/or Edible Long Island & Edible East End titles, and receive a discount based on number of titles and frequency.
Our thoughtful, concerned readers are exactly the sorts of customers you want.
“Bedell’s association with Edible East End and Edible Brooklyn allows us to reach a targeted audience who are genuinely interested in learning more about the beauty and passion of the wine and food culture. It is the core of our advertising program.”
—Trent Prezler, Bedell Cellars, Cutchogue
Our readers tell us that they “read the magazine cover to cover—even the ads.” That means more exposure for you.
“The mission of the Edible publications supports the mission and values of Whole Foods Market. It’s a great fit for our advertising budget, it targets exactly those local residents we want to reach, which makes it highly effective for us.”
—Angela Rakis, Whole Foods Market
Because we don’t review restaurants or lean on gossipy stories, our readers trust the businesses we write about and the businesses that advertise with us. That means they are more likely to become new customers for you.
“Edible is the best publication around these days. Really, it’s incredibly honest and informative.”
—Dan Barber, Blue Hill and Blue Hill at Stone Barns
“Unlike the typical giveaway glossies [out there] that are filled with real estate and jewelry ads … [Edible Communities publications] take a serious and celebratory look at what the fields and waters have to offer.”
—Florence Fabricant, The New York Times