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Posts Tagged ‘how to pitch food magazines’

Earn $1 a Word at Culture and Foodie Mag Saveur

saveur-articleAlthough Saveur is a foodie pub with plenty of competition (names like Bon Appétit, Food & Wine and Every Day with Rachael Ray come to mind), the mag distinguishes itself with its varied content, authentic storytelling and literary writing.

The pub is 70 percent freelance written (50 percent for its online counterpart), and because of the small number of staff writers, editors are eager to recruit quality freelancers who can stick around for the long haul:

“Once we’re working with somebody, if we’ve had a good experience with them, we’re happy to have them continue to pitch us and we will even start reaching out to them,” [said executive editor Betsy Andrews]. More seasoned freelancers can score features ranging from 1,200 to 2,000 words. Biographies as well as the wine and cellar sections (500 to 1,300 words) are also within freelance reach.

To hear more about the mag, including editors’ contact details, read: How To Pitch: Saveur.

The full version of this article is exclusively available to Mediabistro AvantGuild subscribers. If you’re not a member yet, register now for as little as $55 a year for access to hundreds of articles like this one, discounts on Mediabistro seminars and workshops, and all sorts of other bonuses.

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Cheryl Brown on Allrecipes Magazine’s Nontraditional Model

5Cheryl-Brown-article

As the new editor-in-chief of Allrecipes magazine, Cheryl Brown is tasked with a bit of reverse engineering — she is building a print platform where only a digital one (in the form of Allrecipes.com) existed. And if anyone’s cut out for the job, it’s her.

Before her current venture, Brown worked at Gourmet for 10 years before transitioning to digital at AOL and then arriving at Meredith in 2011 to oversee Recipes.com. In the latest installment of Mediabistro’s So What Do You Do, Brown shares what she learned at Gourmet, her mission for Allrecipes and advice for journos trying to break into food media:

Don’t be afraid to try something that isn’t part of your intended ‘career plan,’ and don’t avoid jobs or tasks you think are at a level below where you currently are. Some of my most important learning moments came from trying things that had nothing to do with my day-to-day job. For instance, when I switched from print to digital, my world was rocked in a lot of ways. I remember learning to program a website. I sat down and I had no idea how to make it go live, how that even worked. But [now] I have a completely new skill set and career path because I took that chance with digital.

To hear more from Brown, including her thoughts on the web-to-print model, read: So What Do You Do, Cheryl Brown, Editor-in-Chief of Allrecipes Magazine?

Write for Vegans at VegNews

VegNews“Think, eat, thrive” is the tagline of this veg-friendly book, which means the mag goes beyond recipes. Though it started out as a freebie newspaper at local health food shops, as vegan culture went more mainstream, so did the pub. And you can land a byline by catering your story to anyone who is interested in cutting back on carnivore habits.

“I would say there have been a few studies recently that have come out that say a lot of people are reducing their meat consumption and trying out things like meatless Mondays,” said editorial director Elizabeth Castoria. “Definitely in terms of who our audience is, there is an ever growing awareness of the potential to eat in a healthy and compassionate way that wasn’t there five or 10 years ago.”

For more information on what to pitch, read How To Pitch: VegNews. [subscription required]

This Mag is Looking for Food Writers

If you have some professional cooking experience, or a lot of food writing experience, Plate is looking for your take on grub. This trade magazine boasts a readership of professional chefs and highly educated foodies, but its glossy photos make it look like newsstand fare rather than your typical trade pub.

“We make sure to talk to industry leaders and up-and-coming chefs around the country, and make their exchange of information the focus of the magazine,” said editor Chandra Ram. “You won’t find holiday cooking or dining information here; you will find timely, fun and exciting food discussion by people who are passionate about food.”

For more information on what to pitch, read How To Pitch: Plate.

ag_logo_medium.gifThis article is an exclusive feature for Mediabistro AvantGuild subscribers. If you’re not a member yet, you can register for as little as $55 a year and get access to these articles, discounts on seminars and workshops, and more.

This Mag is Looking for Food Writers

If you have some professional cooking experience, or a lot of food writing experience, Plate is looking for your take on grub. This trade magazine boasts a readership of professional chefs and highly educated foodies, but its glossy photos make it look like newsstand fare rather than your typical trade pub.

“We make sure to talk to industry leaders and up-and-coming chefs around the country, and make their exchange of information the focus of the magazine,” said editor Chandra Ram. “You won’t find holiday cooking or dining information here; you will find timely, fun and exciting food discussion by people who are passionate about food.”

For more information on what to pitch, read How To Pitch: Plate.

ag_logo_medium.gifThis article is an exclusive feature for Mediabistro AvantGuild subscribers. If you’re not a member yet, you can register for as little as $55 a year and get access to these articles, discounts on seminars and workshops, and more.