Welcome to Edible Pioneer Valley, a quarterly culinary magazine dedicated to the Pioneer Valley’s local food movement. Our mission is to be a community resource, rooted in social awareness, on behalf of our local local food community. We feature recipes highlighting local, seasonal ingredients alongside stories focused on restaurants, farmers, food producers, and home cooks throughout Hampden, Hampshire and Franklin counties. Edible Pioneer Valley is a feast for the eyes, the intellect, and the palate.
We rely on freelancers for the majority of our stories and departments.
Stories can be pitched or assigned. The primary qualification for contributors is an ability to write in a lively, informative, and accurate manner. We are looking for tightly written articles with an original voice that will engage and inform our readers.
We recommend that potential contributors start by pitching to one of our departments.
Examples of the departments we run include:
Justice Served: Reportage on local food justice news and trends, profiles of people and institutions changing and challenging the food system to improve access to local and sustainable food.
Peeling the Onion: Here, we break down food policy into easily digestible parts, bringing our readers the facts and fallout from food issues that affect us in the Valley. One to three policies are covered per story and should include voices from both sides of the table whenever possible.
Community Kitchen: Stories from and about the folks cooking exceptional, mission-driven, or culturally-traditional meals in non-professional kitchens (in community centers, vocational programs, firehouses, churches, and private homes) across the Valley.
DIY: How-to guides that emphasize ways to grow, use, preserve and prepare local ingredients. Guides cover projects like fermentation, cheesemaking, oven building, and other techniques.
Notable Edibles: The latest food related finds from the region. Look for tips on where to eat, shop for kitchen gadgets and find ingredients, as well as other bits of culinary information.
Liquid Assets: We examine the art and science of beverages being crafted in our backyard, from small-batch brews and age-old cocktails to coffee roasters and tea importers. Here we include tasting notes, where to buy the products, and the profiles of who is making them.
Feature stories range from 700 – 2000 words. Topics might include an in-depth exploration of a local ingredient, a farm, profiles of farmers, chefs, food producers, or food justice advocates, or personal essays about a food-related experience.
Send queries along with a brief note detailing your interests and experience as a writer and up to three mission-related writing samples (as links or pdfs) to firstname.lastname@example.org
Pitches should include a succinct outline of the focus and angle of the article. Writers may be asked to submit a short, raw writing sample.
Recipes are highly desirable, but they must be original and carefully tested. If they are not original, permission to reprint must be obtained and paid for by the submitter. Please note all sources for information in the article should be cited, and if passages from published (including Web published) material are included, permission for use must be obtained.
Edible In Season: Each issue, we celebrate a seasonal ingredient and bring readers a variety of recipes that utilize it in unique yet accessible ways.
We also welcome recipe submissions that fall outside our In Season themes but encourage recipes highlighting locally grown or produced ingredients. Send recipes along with a brief note detailing your interests and professional and educational background in food to email@example.com
Visual storytelling is a big part of what we do. If you’re a photographer with food or photojournalism experience or an illustrator with a portfolio of culinary or botanical work, we want to hear from you.
Send up to three relevant work samples, (attached as pdfs or jpegs) as well as a brief note detailing your interests, experience, and professional background as an artist to firstname.lastname@example.org
We pay all our contributors for material published in our print edition. Contributor fees vary based on assignment.