Contributor Submissions Guidelines

August 09, 2016
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Thank you for your interest in writing for Edible Queens. We are a member of Edible Communities, a growing, James Beard award-winning, international series of community-based food publications whose mission is to transform the way communities cook, eat, shop for and relate to the food that is grown and produced in their area.

Edible Queens publishes five issues a year: Fall, Winter, Spring, Summer and Late Summer. Each issue emphasizes the current season with a focus on New York’s most diverse borough - Queens. We look for subjects that are both timely and traditional, and have a special interest in topics that relate to the full breadth of our mission. The editor chooses writers and topics for each issue with the intention of balancing the coverage and nurturing a wide and loyal readership. Submit your story ideas to editorial@ediblequeens.com.

For Photographers

We’re always interested in working with new photographers. The best way to connect with us is via an email to the editor (editorial@ediblequeens.com). Please include a link to a website where we can view samples of your work  as well as any specific departments you think are best suited to your interests.

For Writers

We rely on freelancers for our stories and departments, and generally, writers generate their own topics. While we follow the seasons closely, we also have thematic issues like Innovation, Grow, Travel, just to name a few. Our editorial calendar is planned as much as a year in advance.

Previous issues are available to read on our website. Rates vary according to department and experience, and typically fall in the range of .25 per word. Payment is sent upon publication, and each contributor also receives a copy of the issue with their story. At this time, we do not pay expenses of writers on assignment.

Submit a written query before sending a finished piece. If you have not written for us before, please enclose samples of your writing, preferably work that has been published. Queries are accepted only by email at editorial@ediblequeens.com. We do our best to respond to all queries within three months.

Recipes to accompany articles are highly desirable, and they must be original and carefully tested. If they are not original, permission for reprint must be obtained by the submitter; Edible Queens and Edible Communities will not pay associated permission fees.

Features
We include two to four features in each issue; they range from 1,200 to 2,000 words. Topics are limited only by season, and range from an in-depth exploration of a regional tradition or ingredient to a food-related experience, such as creating a traditional English herb garden or raising chickens in the city. We occasionally publish stories with an agri-tourism focus, so long as they are limited to New York state.

Departments
Please refer to previous issues of Edible Queens for a clear picture of style and to familiarize yourself with topics that have already been covered.

Artisans: [Producer/Farmer Profile]: Profiles of small-batch food producers and their specialty, such as breads, cheeses, ice creams, vegetarian food products, charcuterie, coffee, jams, teas, chocolate and honey. There are countless untold stories for these small producers, whether they only sell through farmers’ markets or have to be hunted down in specific neighborhoods.

Edible Reads: Reviews of food related published books including cookbooks, memoir, travel and policy

Liquid Assets: Assets range from teahouses to microbreweries, coffee to cocktails. We’re also interested in craft distilleries in the region, as well as hard cider and artisanal bitters. We’re always looking for specific regional microbreweries and special seasonal beers. Unique flavors and organic ingredients are of special interest.

Food Spotting: Short blurbs on new and noteworthy businesses that have opened in the last year.

In the Kitchen:  Edible Queens does not publish restaurant reviews. Instead, we get behind the scenes in professional kitchens, talking with chefs about their relationships with producers, their favorite local ingredients, and specific practices they’re introducing into their restaurants to grow their own produce or reduce waste.

Back Burner: We end each issue with a literary-style essay, exploring some seasonal aspect of local food culture  such as street vendors, museums, street art, family food traditions, etc.

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