Did you know that February is National Cherry Month? It is also Great American Pie Month. Coincidence? I think not. Don?t confuse this, however, with National Pie Day, which is January 23, or with the Great American Pie Festival, which is held in April.
Pies have been around since the ancient Romans first made them from goat cheese and honey. They appeared in Europe around the twelfth century and were made with meat that had more crust than filling. Early colonists brought pie-making with them to the new world and, like the Romans, seldom ate the piecrust, which was primarily used to hold the filling during baking.
Here are a few culinary magazines that may be interested in articles about food, cooking, or just pie.
Conde Nast Publications, Inc.
6300 Wilshire Blvd., 10th Floor
Los Angeles, CA 90048
Contact: Victoria von Biel, Executive Editor
This monthly magazine is 50% freelance written. Readers are upscale food aficionados who enjoy upscale travel and restaurants and want to read about fine food and home entertaining. Circulation is 1,300,000. Nonfiction articles can be personal essays, features about food and travel and should have a light, lively style. They do not want cartoons, quizzes, poetry, or food history. Length is 150-2,000 words. Pays $100-2,000, plus expenses of writers on assignments.
15111 N. Hayden Rd., PMB 304
Scottsdale, AZ 85260
Contact: Nancy Price, Executive Editor
This bimonthly magazine is new; its debut issue was January, 2005. Featuring articles about diet, food, recipes, cooking tips, planners and helpful tools, they are looking for well-written articles geared to both men and women about food and diet. Specifically, they want articles based on interviews and research with food professionals, chefs, and other ?real people? who love to cook or are dieting. Full length articles are 800-1,200 words and pays $150-250. Short features are $400-600 words and pays $75-150. See writer?s guidelines for more details.
House of White Birches
306 E. Parr Road
Berne, IN 46711
260-589-4000, ext. 396
Contact: Shelly Vaughan James, Editor
Nonfiction needs are how-to, humor, personal experience, and recipes that deal with food and/or cooking. This magazine is 35% freelance written and is published bimonthly. Length is 250-750 words. Pays $25-200. Columns include Pinch of Sage (hints for the home cook) and Kitchen Know-How. Writers should request guidelines and editorial schedules via mail or email before submitting articles.