Wondering whether to pitch Saveur magazine? If you’ve never written for the publication before, you’re in luck, says Editor-in-Chief James Osland. In a recent phone interview, he estimated that some 60 to 80 percent of Saveur is freelanced. Of that amount, he said at least 50 percent is not from regular contributing editors.
So, if you do the math, that means 30 to 40 percent of Saveur’s food writing is written by new writers. Moreover, new writers don’t have to pitch a small story first.
“No,” Oseland reiterates when I express surprise. “You don’t have to break in at the front of the book. I’ll take a feature.”
Saveur has only nine issues per year, with an average of 72 to 74 pages to fill per issue. That’s three or four features, four to five departments, and four to five shorter pieces in Fare, a department at the front. “We don’t have a lot of real estate,” Oseland admits. “Sometimes you have to choose stories that go well together. I wish it wasn’t finite, but alas it is, so we have to be judicious.”
One Long Communal Story Meeting
The way to get into Saveur is to pitch (an email to the editors that