WHO WE ARE
Eating Well 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: 850,000 (as of the July/August 2014 issue)
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 Eating Well 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 piece for the Fresh section of the September/October issue because ‘X’ million of Americans say they do ‘X’ every fall.”
Eating Well 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. 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 Eating Well) 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)
In this front-of-book section, we feature seasonal picks and the latest trends in food and health (think: food policy, sustainable agriculture, wacky healthy new eating practices, etc.). While some of the Fresh section’s regular elements are written in-house or by regular contributors, much of the section is open to freelancers. Items generally range from 150 to 350 words. This is a section in which we like to try out new writers. Writers interested in contributing to the Fresh section should have a strong background in science, health and/or food reporting.
FRESH Food: These pages are dedicated to celebrating food. Could be a restaurant, a farm find, a seasonal food, a great farmers’ market or something trendy in the food/drink market. Sustainable agriculture and food origins pieces could fit into this section.
We’ll occasionally run something like “Local Hero in the News,” highlighting an individual (or group) who has a timely or newsy event or movement that promotes 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. Tell us about the results: What has this person/group accomplished? Who have they helped? What makes them unique?
FRESH Life: Here we will be getting more into how food and eating intersect with lifestyle, such as travel, beauty, books (not diet or cookbooks) and gifts.
FRESH Thinking: This page covers several facets of one current food-related issue, controversy or movement.
FRESH Health: Health and nutrition studies appear here. It can be multiple small stories or one page exploring various elements on one topic.
If something has appeared in a major news outlet 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 Eating Well? 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 Eating Well’s motto (“Where Good Taste Meets Good Health”) in mind.
We aim to highlight a new study that’s also timely. (For example, in February we might cover a new heart study since it’s American Heart Month or in the summer we might cover a study on hydration)
FRESH Fix: This is one page devoted to how to solve health conditions with food. Past examples: mood; allergies; cholesterol.
Contact: Associate Nutrition Editor, Julia Westbrook, Julia.Westbrook@eatingwell.com
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: Food Editor Jim Romanoff, Jim.Romanoff@eatingwell.com
Food/Culture-based Travel Stories
When it comes to feature stories (including those with a travel component), Eating Well 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: Editor-in-Chief Jessie Price, firstname.lastname@example.org