Megan Kimble

  • About me
  • Work
    • Writing
      • Edible Baja Arizona
    • Books
  • Unprocessed
    • Unprocessed Media
    • Praise for Unprocessed
    • Excerpt from Unprocessed
  • Awards
  • Contact

Powered by Genesis

Edible Baja Arizona

I was the founding editor of Edible Baja Arizona, a local food magazine serving Tucson and the borderlands, and the largest publication in the national Edible Communities network. In 2015, Tucson became the only city in the United States to be designated a UNESCO City of Gastronomy—you can read about the designation, and my contribution through Edible Baja Arizona, in The New York Times.

The There There

After three decades of effort, downtown Tucson is indisputably revitalizing. What that revitalization means for downtown is still being determined.

Full article

novcoverFeeding TUSD

Tucson Unified School District’s Food Services department is out to change the way kids eat—one meal at a time, 30,000 meals a day.

Full article

coverseptLocal Cents

Ten 55 Brewing is the first business in Arizona seeking to raise capital through equity crowdfunding.

Full article

coverjulyWild Life

A hundred years after the National Park Service was founded, exploring the worth of wilderness.

Full article

covermayA Drop in the Bucket

Hamilton Distillers’ new malting system links grain to glass.

Full article

cover2The World According to Suzana

In the restaurant known for little things, Suzana Davila has built a reputation on big flavors.

Full article

cover_janMaking Meat

On three family farms—a ranch run by a father and son; a pork farm run by a husband and wife; and a poultry farm run by two brothers—the process of making meat emerges from a community of interdependent parts.

Full article

Pages from 2015-11_Edible-Baja-Arizona_ISSUUMade in Tucson

In a factory just south of downtown, Tucson’s HF Coors is continuing a 90-year legacy of manufacturing durable dinnerware for restaurants, hotels, and homes.

Full article

cover_julyFarm to Market

From farmers’ markets to wholesale markets, local food producers are seeking stability in sales and access to reliable distribution channels.

Full article

Edible Baja Arizona - May/June 2015Firing Locally

Tucson’s firefighters are making the case for going local first on food.

Full article

Edible Baja Arizona - March/April 2015It’s Not About the Bread

Barrio Bread’s Don Guerra does more than bake slow-fermented, heritage-grain artisan breads — he also cultivates “belongingness.”

Full article

Edible Baja Arizona - January/February 2015A Gastronomy of Place

Reimagining Baja Arizona’s food future by peering into its past.

Full article

Edible Baja Arizona - September/October 2014Feed the World

On his Willcox test farm, philanthropist Howard Buffett is studying soil and conserving water, hoping to find a way to grow food better.

Full article

Edible Baja Arizona - July/August 2014Everything Goes with Waffles

With new owners, new waffles, and a renewed farm-to-food truck focus, Foodie Fleet is doubling down on local sourcing.

Full article

Edible Baja Arizona - May/June 2014The Fish in Our Foodshed

As overfishing drives fisheries toward collapse across the Sea of Cortez, connecting fishermen directly to their markets may offer them a more sustainable future.

Full Article

Edible Baja Arizona - March/April 2014Shortening the Line

As one of every five people in southern Arizona struggles to put enough food on the table, leaders in emergency food relief are asking: What else can we do?

Full Article

Edible Baja Arizona - November/December 2013Muscle to Meat

Demand at small-scale meat processing plants has become the “bottleneck” in getting local beef from ranch to market.

Full Article

Edible Baja Arizona - November/December 2013

A Ranch’s Observation

At 47 Ranch, Dennis and Deborah Moroney are pioneering a model of collaborative conservation, working both as ranchers and land stewards.

Full Article

Edible Baja Arizona - September/October 2013Carrying Capacity

The story of the desert is one of survival, and migrants survive—or succumb—because of what they can carry.

Full Article

  • 
  • 
  • 

Buy the Book!

Unprocessed My City-Dwelling Year of Reclaiming Real Food on Indiebound
Unprocessed My City-Dwelling Year of Reclaiming Real Food on Barnes & Noble
Unprocessed My City-Dwelling Year of Reclaiming Real Food on Harper-Collins
Unprocessed My City-Dwelling Year of Reclaiming Real Food on Amazon.com

Tweets by megankimble

Follow @megankimble

Next Event

There are no events to display

All events