Here's this week's featured publication -- another chance to earn a
by-line and a check...
And, don't forget -- for those who fancy a free vacation after this
year's Fund Your Travels Workshop in Panama -- we still have 18 seats
left for the San Blas islands. Details here:
http://www.thetravelwriterslife.com/tpi/panama/
-- Lori
Lori Allen
Director, AWAI Travel Division
September 18, 2008
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Featured Publication: Edible Chesapeake
Website: www.ediblechesapeake.com
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WHAT'S EDIBLE NEAR YOU?
By Bonnie Caton in Arlington, Virginia
Honey in the Chesapeake Bay region comes in just about as many
varieties as beer.
There's the heavy-bodied "Black Locust," ideal for baking. The dark,
molasses-tinged "Buckwheat," to sweeten a barbecue sauce. And the
spicy "Goldenrod," said to pair well with salted nuts and strong
cheeses.
I got my education on honey in this month's Edible Chesapeake
Magazine, an ideal publication for you to approach with any
food-related travel articles you might have up your sleeve.
Not only does this magazine accept freelance articles, but Edible
Chesapeake is actually one of over 50 "Edible" Publications across the
U.S. and into Canada and Europe (perhaps in an area near you).
Each magazine has its own editor. But the common theme is
community-centric, local food.
Edible Communities believes that, "...every person has the right to
affordable, fresh, healthful food on a daily basis and that knowing
where our food comes from is a powerful thing."
And they're not the only ones. Trends in food these days are tending
toward the "locavore" movement -- favoring farmer's markets over mega
shopping centers... seasonal produce over imported foods... and a
yearning to maintain rich, local traditions through food.
If that feels about right to you, you should submit something to
Edible Chesapeake or the regional Edible magazine near you. First,
check the Edible Communities website (EdibleCommunitites.com) to find
out if there's a magazine for your area.
You can't always read through the entire issue online. But you'd do
well to at least scan the article headlines from the covers of past
issues.
To pitch story ideas or photos to Edible Chesapeake, send them to
info@ediblechesapeake.com . (Check your local magazine's website for
more details on submitting there.)
And don't forget that some editors can be finicky. There aren't any
writer's guidelines here, so you'll want to be careful to follow
proper editor etiquette when you're pitching your story ideas. It
would be a shame for your idea to go directly into the waste bin just
because you forgot to address the editor the right way.
Former food critic and current travel editor to the Denver Post, Kyle
Wagner, gave us some priceless advice for getting on an editor's good
side at our food writing workshop this year in Denver. You'll find all
her practical tips plus a step-by-step guide on breaking into the food
writing market, story ideas, and a list of over 60 approachable,
food-related publications where you can sell your work, in Get Paid to
Eat: How to Quickly and Easily Break into Food Writing and Turn Your
Dining Adventures into Cash. You can test drive it for 30 days for
just $2.95, here: http://www.thetravelwriterslife.com/eat/frod/295
Or, to learn more about how to get paid to eat, go here:
http://www.thetravelwriterslife.com/eat/fr/295
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Know a friend or two who'd enjoy the freedom and independence of a
writer's or photographer's life? They, too, can sign up to receive
this free e-letter here: http://www.thetravelwriterslife.com/eletter
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The Right Way to Travel is a FREE newsletter from the American Writers
& Artists Inc., available to AWAI members and friends.
It is coming to you because you are either a member of The Ultimate
Travel Writer's Program or Turn Your Pictures into Cash, or you have
opted to receive information about getting paid to travel from the
AWAI Travel Division.
(c) 2008 American Writers & Artists Inc.
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Delray Beach, FL 33483
Phone (561) 278-5557
Fax (561) 278-5929
memberservices@awaionline.com
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