edibleSEATTLE is published quarterly. Each issue emphasizes the current season with a focus on the Puget Sound area (encompassing Whatcom, Skagit, Snohomish, King, Pierce, Thurston, Kitsap, Mason, Clallam, Jefferson, Island and San Juan counties). We look for subjects that are both timely and traditional, and we have a special interest in topics that relate to the full breadth of our mission. The editor chooses writers and topics for each issue with the intention of balancing the coverage and nurturing a wide and loyal readership.

Submitting a story
We rely on freelancers for the majority of our stories and departments, and generally, writers generate their own topics. On occasion, the editor makes specific assignments based on writers’ interests and knowledge. Icebox, Cooking Fresh, Book News and In the Kitchen are handled by assignment only; at this time, we do not accept queries for these departments. Please read these guidelines, as well as issues of other Edible Communities publications, for the best understanding of our subject matter and tone. We follow the seasons closely, and our editorial calendar is planned as much as a year in advance.

Submit a written query before sending a finished piece. If you have not written for us before, please enclose samples of your writing, preferably work that has been published. Queries are accepted by email only at this time or and will be answered within three months.

Recipes to accompany articles are highly desirable, and they must be both original and carefully tested. If they are not original, permission for reprint must be obtained by the submitter; edibleSEATTLE and Edible Communities will not pay associated permission fees.

Department stories range from 350 to 1,000 words. Urban Foraging is recommended as a starting point for previously unpublished writers.

Artisans: Profiles of small-batch food producers and their specialty, such as breads, cheeses, ice creams, vegetarian food products, charcuterie, coffee, jams, teas, chocolate and honey.
Field and Forest: Focuses on foraged ingredients, whether they're from the front yard, the beach or the forest. Particularly interested in a specific experience, such as digging dandelion greens or hunting for edible seaweeds. This department offers a great opportunity for new photographers--foraged food photos are not always easy to supply from other sources.
Farm to Table: Looks at one specific farm in each issue. Limited only by region, with a strong emphasis on family farms that use sustainable practices.
Liquid Assets: The emphasis is wine created the Puget Sound region; occasional stories from wineries from the eastern side of the mountains may be accepted. Grapes do not have to originate from our region to consider a winery "based" in Western Washington. Smaller "On Tap" stories look at specific regional microbreweries and seasonal beers.
Local Hero: We're looking for people who are changing the world through the medium of food. These stories focus on specific individuals, groups or events that relate in some way to a volunteer project or non-profit organization.
On the Water: Whether the topic is fish and fishing boats or shellfish and their farms, this department focuses on the seasons, sustainable practices and family-run businesses that provide us with such abundance.
Urban Foraging: City-dwellers have their own "foraging" talents. This section celebrates locally-produced ingredients and items used in urban kitchens, where to find them, and what makes them stand out from the crowd. These should be short pieces that focus specifically on a single product or shop--anything from an ecological alternative to a paper plate to your favorite independently-owned bakery. We encourage sources from all over the Puget Sound; the shop does not have to be within the greater Seattle area to be worth of an urban forage.