March 01, 2015
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Contributor Pitch Guidelines

Edible Capital District welcomes submissions, pitches and story ideas, especially those that dig into what this region eats, grows, produces and why. We hunger for bits of forgotten food history; a dumpling or doughnut that’s worth a trip; an artisan, cook, or chef that makes his/her own beer or bratwursts; a factory or store with a culinary specialty, be it big or small; a trend that is really making a difference in how this region thinks about food. These may include such things as: our agricultural past, our industrial past, heyday eats, iconic foods, excellent ethnic eats, the localvore scene, community gardens, rooftop orchards, important food figures, and behind the scene peeks to name a few.

We take submissions both for features (which range from 1,000 to 3,000 words, but generally run about 1,500) and for Notables, which are generally 200 to 400 word shorts on smaller tidbits like little-known books, events, people, ingredients, products, places, menu items, or odd food factoids that deserve their day in the sun. We don’t cover new restaurant openings in and of themselves — the blogs have that covered quite well.

To pitch us, send one or two well-thought out paragraphs describing your idea, along with two to three clips in the tone you’d write in. Note that Edible Capital District’s style is high energy with a strong sense of humor, so please send clips — even links to blog posts — that show you’re capable of going beyond a straight news story. Please send both in an email along with your contact information to mary [at] ediblecapitaldistrict [dot] com. You need JavaScript enabled to view it with the word “pitch” somewhere in the subject line.

Please note that because of the number of pitches we get, we regret that we aren’t able to respond to every email or as quickly as we’d like to. We will try to contact those with ideas we like within two weeks.

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