Over 55 percent of the content in Clean Eating comes from freelancers, and most of that is for recipe development. So if you’ve got kitchen know-how and are savvy with a pen, there’s plenty of opportunity in the book for you.
“We’re always looking for experienced recipe developers. A writing background to bring your recipes to life is a definite plus,” said editor-in-chief Alicia Rewega.
Those well-versed in the kitchen are not the only ones that stand to score a byline. “We need writers who are able to take scientific nutrition research and turn it into actionable and understandable service writing for the layperson,” she said.
- Marcy Bloom on How She Became Condé Nast's Youngest Publisher
- Royal Baby Prince George Lands Vanity Fair Cover
- The New Yorker to Launch New Paywall
- Pitch The Root Stories on Faith and Happenings in the Western United States