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CONTACT US
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CONTACT US
Writers GuidelinesWho we are: EatingWell is the only national food magazine that focuses exclusively on eating healthfully (our motto: “Where Good Taste Meets Good Health”). We are the preeminent magazine resource for people who want to enjoy food that is delicious and good for them.Our readers are interested not only in cooking and nutrition science, but also in the origins of food and social issues related to food networks. They appreciate eating culture and traditions. They are well-read and discriminating—yet they don’t take themselves too seriously. EatingWell’s “voice” is journalistic and authoritative; it speaks to both men and women. We cover nutrition with a newsy, science-based approach. Our recipes emphasize high-quality healthful ingredients, simple preparations and full flavor. Publication frequency: Bimonthly Circulation: 325,000 We’d love to hear from you. We welcome ideas from new writers. If you haven’t worked with us before, it’s best to start off pitching front-of-book ideas, even if you’re an established writer. Consider it an audition for a longer piece. Please familiarize yourself with EatingWell and our departments. It’s difficult for us to contract with someone to write a story—no matter how brilliant the idea is—if it doesn’t fit into a specific department in the magazine. Send us ideas for specific sections in the magazine (e.g., Fresh). You increase your chance of scoring an assignment with us if you 1) develop your pitch following the format for past columns, and 2) explain why the proposed topic should be covered in a specific issue. Example: “I think that the trend of ‘X’ would make a great Trend on Trial for the September/October issue because ‘X’ million of Americans say they do ‘X’ every fall.” Pitching tips: EatingWell prefers pitches via e-mail. Our staff is small, so it may take up to a month to get a response from an editor. If after a couple of weeks you don’t hear from us, we welcome a friendly follow-up e-mail. Please send your pitch to the editor of the appropriate department (see below). Describe your idea in two to three paragraphs. Be sure to explain “why now” and tell us where the story fits into the magazine. Share a bit (just a few sentences will do) about your experience: What other publications do you write for? What story topics interest you most? Please do not attach clips (we’ll request them if we want them); rather, sell us with great writing in your pitch. Even if your idea doesn’t “hit,” if your pitch is well-packaged (specifically for EatingWell) and written in a compelling way, we’ll be impressed—and likely to keep you in mind for future assignments. Lead time: 3 to 6 months Pay rate: up to $1/word Rights purchased: All rights (including Web rights) Freelancer-Friendly Columns Fresh—From the World of Food: In this new front-of-book section, we feature seasonal picks and the latest trends in nutrition/health and food culture (think: food policy, sustainable agriculture, wacky new eating practices, “hot” new products, etc.). While some of Fresh’s regular features are written in-house (“Pick of the Season” openers and The List) or by regular contributors, most of the section is open to freelancers. Items generally range from 250 to 500 words. This is a section in which we like to try out new writers. We’d particularly love to hear your ideas for the following: • Trend on Trial: This regular column examines a popular eating (or diet) trend. In past issues, we’ve covered calorie restriction for longevity, the raw-food diet and faith-based weight-loss programs. In Trend on Trial items, we examine what (if any) scientific evidence supports the health benefits associated with the featured trend and provide expert commentary about the pros and cons of the practice. Then, we deliver an “EatingWell verdict.” Please review back issues and target your pitch accordingly. Interested writers should have strong scientific reporting skills. Contact: Senior Editor Nicci Micco, nicci@eatingwell.com; please include “Trend on Trial” in your subject line. • Local Hero: In almost every issue, we highlight an individual (or group) who is promoting values of sustainable agriculture, food justice, nutrition education, food safety, environmental consciousness, animal welfare (as it relates to food) and/or healthful eating practices in his or her (or their) local community. This is a wonderful place for new writers—even those without previous magazine-writing experience—to break in. Tell us about a mover and shaker in your local community—and why he/she should be the subject of a future Local Hero column. Contact: Senior Editor Nicci Micco, nicci@eatingwell.com; please include “Local Hero” in your subject line. • General news items: Other appropriate pitches for the Fresh section include timely topics in nutrition policy, food safety, sustainable agriculture, food origins, food books (that aren’t diet books or cookbooks) and interesting expert/farmer/food-producer profiles. Think: off the beaten track. If something has appeared in a major news outlet (e.g., New York Times, CNN.com) or a food- or health-related news wire, we’ve seen the story, so please don’t pass the headline along without giving it a “Fresh” spin: What’s the angle for EatingWell? Why should we cover it now? (Or rather, in four to five months—which is our usual lead time.) Ask yourself: Could this work just as well in another food magazine? If the answer is yes, hone your pitch further, keeping EatingWell’s motto (“Where Good Taste Meets Good Health”) in mind. Contact: Senior Editor Nicci Micco, nicci@eatingwell.com; please include “Fresh News” in the subject line. Nutrition—News to Live By: In this front-of-book section, we cover timely nutrition topics with a service-based slant (think: “news you can use”). The Featured Nutrient and What Is It? columns are written in-house (so please don’t send pitches for these items). Familiarize yourself with our formats. Nutrition openers focus on a timely nutrition topic (or study) and are highly image-driven. If you’re pitching an idea to fit this format, please offer an art suggestion that delivers a strong visual impact. Nutrition Q&A ideas can be more “ever-green” in nature, but still should have a news hook (or seasonal tie-in). Please do not send us just a suggested question; rather tell us what we might expect to see in the answer. What experts would you interview? What questions would you ask these experts? Writers interested in contributing to the Nutrition section should have a strong background in science and health reporting. Contact: Senior Editor Nicci Micco, nicci@eatingwell.com; please include “Nutrition Opener” or “Nutrition Q&A” in the subject line. Other Columns Food/Culture-based Travel Stories When it comes to feature stories (including those with a travel component), EatingWell prefers to work with writers whose work we know. We invite established writers who have a strong portfolio of clips from major publications and travel stories that might appeal to our readers (think: healthful eating, food origins) to introduce themselves. Contact: Editorial Director Lisa Gosselin, lisa@eatingwell.com Food Stories Most of our recipes are developed in-house or are contracted out to regular contributors who are well-established cooks and food writers. If you have a strong background in writing about food and developing recipes for national publications, we invite you to introduce yourself. Contact: Send a note about your experience and publishing history to Food Editor Jessie Price, jessie@eatingwell.com |
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