Are most freelance contributors local to each magazine’s publishing area?
Most of the time editors work with local freelancers who know local stories. But there are opportunities for all different levels of writers. Beginning writers can get bylines and very seasoned, experienced natural food writers who happen to live in the community also contribute. In Santa Fe for example, Deborah Madison, a well-known food writer, is a contributor. And college students who are trying to get their feet wet as food writers are also featured. It’s a nice collection of different perspectives. If a writer has an idea for a story that would work for more than one community, whom should she approach? Writers can approach us at the headquarters level, and we always encourage them to contact the local editors as well. A lot of times we get story ideas that are specific to a region, for instance California or the Northeast, where we have clusters of magazines. So we forward those to the local publishers who decide as a group if they want to run the article(s) as regional piece(s)
