Episode Details

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
• Culinary education through Careers through Culinary Arts Program

What is Edible Phoenix and why does it exist?

Edible Phoenix is a quarterly magazine celebrating Arizona’s local food culture. It tells the “slow stories” of farmers, ranchers, bakers, gardeners, and artisans whose work often goes unnoticed in mainstream media. Its mission is to strengthen community through storytelling and support resilient local economies.

How did Shannon Perceval become the publisher?

After a 35-year career in Arizona’s restaurant and hospitality industry, Shannon purchased the magazine in 2023 when founder Pamela Hamilton retired. A longtime subscriber, she stepped into ownership to preserve and grow a publication she deeply valued.

What makes “slow media” different?

Unlike fast-breaking news, Edible Phoenix publishes quarterly and focuses on depth over speed. It explores how food is grown, prepared, and shared—embracing seasonality and intentional storytelling rather than headlines.

Why is mesquite important to Arizona’s food system?

Mesquite trees produce sweet, protein-rich pods that can be milled into flour. Despite being abundant in the desert, they’re often overlooked. Featuring local foragers and educators helps reintroduce this native, climate-adapted food into the regional diet.

Why is supporting local restaurants and farmers critical?

Local restaurants often source from local farms, creating a circular food economy. When independent restaurants struggle—especially during summer slowdowns—farmers and ranchers feel the impact. Spending locally keeps money circulating in the community and sustains family-owned businesses.

How can consumers discover truly local food businesses?

Visit farmers markets and ask vendors where their products are served. Farmers often supply i