james beardThank you for your interest in writing for edibleSEATTLE. 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 shop for, cook, eat, and relate to the food that is grown and produced in their area. Please read these guidelines thoroughly and familiarize yourself with issues of other Edible Communities publications, at www.ediblecommunities.com

.SEATTLE is published bimonthly. Each issue emphasizes the current season with a focus on the Puget Sound area (encompassing Whatcom, Skagit, Snohomish, King, Pierce, Thurston, Kitsap, Mason, Clallam, Jefferson, Island and San Juan counties). We look for subjects that are both timely and traditional, and we 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.

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. Please include a link to a website where we can view examples of your work online, your standard rates and local travel availability, as well as any specific departments you think are best suited to your interests. Photographers located outside the immediate Seattle metro area are of special interest.

For Writers
We rely on freelancers for the majority of our stories and departments, and generally, writers generate their own topics. On occasion, the editor makes specific assignments based on writers’ interests and knowledge. Cooking Fresh, Urban Foraging, and Modern Pantry are handled by assignment only; at this time, we do not accept queries for these departments. We follow the seasons closely, and 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 .15-.30 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. 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 SEATTLE and Edible Communities will not pay associated permission fees.

Features
We include two to four features in each issue; they range from 1,000 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 agritourism focus, so long as they are limited to Washington state.

 

Departments
Department stories range from 750 to 1,000 words. Please refer to previous issues of edibleSEATTLE for a clear picture of style and to familiarize yourself with topics that have already been covered.

Artisans: 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.

 

Liquid Assets: The emphasis is wine created in the Puget Sound region; occasional stories from wineries from the eastern side of the mountains may be accepted. Grapes do not have to originate from Western Washington to consider a winery based in the region. As the state’s new distillery laws are now in place, we’re also interested in craft distilleries in the region, as well as hard cider and artisanal bitters.

On Tap: We’re always looking for specific regional microbreweries and special seasonal beers. Unique flavors and organic ingredients are of special interest.

 

On the Water: Whether the topic is fish and fishing boats or shellfish and their farms, this department focuses on the seasons, sustainable practices and family-run businesses that provide us with such abundance. Genuinely sustainable harvesting is key.

 

In the Kitchen: edibleSEATTLE 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. We’re especially interested in hearing about restaurants outside the Seattle urban core.

Final Course: We end each issue with a literary-style essay, exploring some seasonal aspect of local food culture—foraging for nettles in the spring, making jam, harvesting a garden, or a personal cultural or family food tradition. We are looking for graceful writing that captures the many flavors of life in the Northwest. These essays run 750-words in length and are submitted fully written for editorial consideration. We publish what is the best fit for the issue and are delighted to feature new writers in this slot. Please note that it is a submission for Final Course.