Thank you for your interest in contributing for Edible Seattle. 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.
Edible Seattle is a quarterly, seasonal publication. We cover all of Washington state. 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.
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 and your standard rates. Photographers located outside the immediate Seattle metro area are of special interest. At this time we do not pay expense for photographers.
We rely on freelancers for the majority of our stories and departments. Generally writers generate their own topics, however on occasion, the editor will make specific assignments based on goals for an issue. Our editorial calendar is planned as much as a year in advance.
Rates vary according to department and experience, and typically fall in the range of .20-.30 per word. Payment is sent upon publication. Each contributor receives a copy of the issue with their story. At this time, we do not pay expenses for writers.
Please submit a written pitch 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.
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 range from 1,000 to 1,200 words. Topics should be relevant to our brand, in addition to a humanistic story.
One Ingredient, Three ways:
Three original recipes, with photos to match, using local and seasonal ingredients.
We take an in depth look at an element of local food history often taken for granted.
Wine, beer, spirits and anyhting in between. If it is local, if it is craft, if it is quality and has a story, we are interested.
A first-person, narrative travelogueof an edible adventure in our region. The column centers around an actionable trip idea that readers can easily replicate.
On the Water:
Whether the topic is fish and fishing boats or shellfish and their farms, this department focuses on sustainable practices and family-run businesses that provide us with such abundance.
In the Kitchen:
Edible Seattle does not publish restaurant reviews. Instead, we get behind the scenes in professional kitchens and get to know our chefs. We talk with them about their food producers, their favorite local ingredients and their unique specific practices.
Farm to Table:
In-depth examinations of the foragers and farmers who grow or hunt our best local ingredients— what they’re doing, how they started, and why it’s important.
We end each issue with a mouth-watering sesasonal dessert.
We look forward to hearing from you.