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New Quarterly Publication Focuses on the Foods of the Sacramento
Region
SACRAMENTO, California. - The premiere issue of Edible Sacramento
will appear on newsstands around the greater Sacramento area
in April. This exciting new quarterly celebrates the abundance
of local foods, season by season, as it profiles the farmers,
co-ops, chefs, restaurateurs, wine makers, and food artisans
who champion the local foods and natural resources of Yolo,
Sacramento and Placer counties.
Published by local residents Jennifer and Daren Cliff, Edible
Sacramento promises to become one of the area's leading journalist
offerings. Jennifer Cliff studied with the International Sommelier
Guild, and enhanced her knowledge of wines working for Suzanne's
Cuisine and the Ojai Valley Inn & Spa in Ojai, California.
Jennifer also worked entire seasons, from harvest to barreling,
with Adam Tolmach at his award-winning winery, The Ojai Vineyard.
Daren Cliff graduated college with a degree in agricultural
business, and now works in wine distribution. He works with
The Estates Group, a prestigious importer and distributor
of wines from around the world. The Cliffs began doing research
for Edible Sacramento in late 2004 and were quickly impressed
with the number of "edible" resources available
throughout the region. "The Sacramento area is ripe for
this. There is so much going on, and the philosophy and mindset
of the people here are a perfect fit for this type of magazine,"
notes Jennifer.
Contributors to Edible Sacramento include Davis resident Ann
Evans, a journalist, food artisan and chef. Evans has 15 years
of experience covering local food stories, and she is the
head of the Yolo County Slow Food Convivium. She also works
as a Nutrition Education Consultant for the Nutrition Services
Division at the California Department of Education. Daren
Cliff will offer a regular wine column, "Swirl of the
Season" focusing on wines from the local area as well
as from around the world that pair well with the fresh, seasonal
ingredients available each quarter. Critically-acclaimed photographer
Carole Topalian will contribute spectacular pictures of the
region and its bounty. Each issue of Edible Sacramento will
feature profiles of chefs, farmers, farmers' markets, specialty
and gourmet stores, food artisans, and books. Seasonal recipes,
plus tips on where to buy the best ingredients locally, are
also included.
Edible Sacramento is a member of the growing Edible Communities
network of regional food publications, founded in 2001 by
Tracey Ryder and Carole Topalian. Their first publication,
Edible Ojai, was selected by Saveur magazine as part of their
"Saveur 100" list in 2004 as being "a concept
we wish would crop up everywhere…and might well be a
model for regional food-themed publications." In addition,
Edible Ojai was honored with an Award of Excellence in Consumer
Education and Communication from the International Association
of Culinary Professionals (IACP), in April, 2004.
Edible Sacramento will be published quarterly. Circulation
is estimated at 20,000 quarterly and 80,000 annually. Edible
Sacramento will be distributed through its advertisers, tourism
bureaus, and various inns and hotels. It is free to pick up
from those locations, or is available by paid subscription
for $28 per year. For more information, call (916) 965-1860,
or visit them online at: www.ediblesacramento.com.
Contact: Jennifer and Daren Cliff
Edible Sacramento
Member of Edible Communities, Inc.
P.O. Box 5178
Fair Oaks, CA 95268
(916) 965-1860
info@ediblesacramento.com
www.ediblecommunities.com
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