Circulation: 40,000
Frequency: Bimonthly
Special issues: None
Background: Edible Jersey—part of Edible Communities, a network of more than 100 local publications produced and distributed across the country—has been around since 2007. And lest you think the Jersey food scene is all hot dogs and funnel cakes at the Shore, executive editor Joy Manning’s magazine proves otherwise: New Jersey is the Garden State, after all.
There’s coverage of restaurants and food shopping, of course, but Edible Jersey is also full of articles about big farmers and small gardeners, plus the home cooks who bring those harvests to life.
There are features on artisan food makers and the specialty food markets. And there’s ample coverage of food-related issues, like hunger and agricultural policy, and how those topics manifest with the everyday people in New Jersey neighborhoods.
“We’re kind of the opposite of the big glossy magazines that aim to be so universal,” Manning explains.
This goal—to shirk all direct competition and become the local, grass-fed burger place to everyone else’s fast-food joint—is perhaps the most singular force driving Manning’s editorial focus.
“A lot of what we think about when we’re assigning stories is what can we assign that is not going to be covered in New Jersey Monthly or on a blog,” she says. “We don’t really focus on trends and things that are new, and we really like things where the writer of the story has some kind of personal connection with the subject—like a story they can only tell.”
What to pitch: According to Manning, any story idea that’s food-focused and grounded in the local New Jersey scene is fair game. But if you’re looking for more concrete direction, she suggests these departments as the most freelancer-friendly:
Tidbits: These 150- to 200-word “snack size” items cover some aspect of local food news, an event, food artisans and their products, or a trend. Though they’re usually written in house, they’re still open for pitches.
Edible Health: This section covers health and wellness with a local food angle, like a recent piece that examined raw milk in New Jersey.
First Person: Manning loves to see pitches for personal essays that focus on a food theme and also have a local hook of some kind—though she says that, sometimes, the fact that the author lives in New Jersey is enough. These pieces usually run around 800 words and can include a recipe if it’s relevant.
Features: The Edible Jersey features well houses pieces from 1,500 to 3,000 words in length and covering a variety of topics, including farming, restaurants, food artisans, home cooking, markets and shopping, policy and the environment and more.
“Edible Jersey features are always people-focused, and the people behind the food is often what we’re driving at,” Manning explains. “When you pitch a feature, it should always be clear who the story’s main character is. And that character could be you—we love a reported, first-person feature.”
Drinks: “In each issue, we like to cover some aspect of local beer, wine or craft spirits culture,” says Manning. “It can be about making it, serving it or even enjoying it.” These stories are around 1,000 words.
Melting Pot: This column celebrates international food across the Garden State and can focus on one particular person or establishment, or a roundup of places around a common theme. This piece runs roughly 1,000 words as well.
What not to pitch: There are no closed sections.
Online opportunities: None at this time
What publicists should pitch: First tip for publicists looking to pitch Edible Jersey: Read the magazine. All of the back issues are available for free online, says Manning, so there’s no excuse for not understanding the exact tone of the book, as well as the types of personalities and products that typically get covered.
“We’re not going to go for something that’s packaged in New Jersey, but we are going to be interested in something that’s made from New Jersey–grown produce,” she explains.
In keeping with Edible Jersey’s focus on stories that aren’t being regurgitated across all other media outlets, Manning also notes that this due diligence could inspire a new pitch that a publicist may not have previously considered.
“I would really love it if publicists read the magazine and were of sensitive to our way of doing things,” she explains. “We like to tell the untold story.”
Percentage of freelance content published: 90 percent
Percentage of freelance pitches accepted: 30 percent
Recent freelance story pitched and published: “Oysters and Knots,” the cover story of the spring 2016 issue, is about the tension between local oyster farmers and environmentalists.
“We liked that the story wasn’t just a rah-rah, ‘How great are our local oysters?’ piece,” Manning says. “It exposed an almost counterintuitive issue. Everyone always thinks that oysters seem so environmentally friendly, but in reality, some environmentalists are anxious because oyster farming might be threatening a shorebird called the Red Knot. That’s a very interesting story we haven’t heard.”
Etiquette: According to Manning, Edible Jersey is “very easy to pitch,” in the sense that if you are familiar with the magazine, can write a clear and compelling pitch, and have an engaging writing style, you’re very likely to score an assignment.
One other must: Detailing your relationship with New Jersey and the local food scene. “I really like people to have a connection,” Manning says. “Edible readers know our local voice, and it’s really community-driven.”
Lead time: Six months to a year, but Manning is open to pitches on seasonal stories she can photograph now for publication next year.
Pay rate: $50 for a short story to $375 for a feature. Manning also notes that getting in the door and turning out a successful story can lead to regular assignments—and paychecks—in the future.
Payment schedule: On publication
Kill fee: None, as Manning says she doesn’t kill stories
Rights purchased: First rights. Once published, all rights revert to the writer.
Contact info:
Edible Jersey
P.O. Box 279
Maplewood, NJ 07040
(973) 763-6691
ediblejersey.com
Twitter | Facebook
Email format: FirstName@ediblephilly.com
View the Edible Jersey masthead
Direct all pitches to:
EDIBLEJERSEYPITCHES at GMAIL dot COM