I've been a fan of Lidia Bastianich's ever since I first started watching her cook on PBS years ago. When my husband was gifted her "Lidia's Italy in America" cookbook, my admiration only grew (try the Chicken Scarpariello recipe, and thank me later!). Whether in her cookbooks or on her TV series, Bastianich has always presented Italy and Italian cuisine in a realistic light, and I really appreciate that. Italian fare is more than just pizza, pasta, and gelato (though those ARE important and delicious components); Bastianich knows that and embraces Italy's culinary diversity. Needless to say, I was excited to have the chance to interview her for our Autumn 2013 Voicings.
It’s no surprise, but we at culture receive far more story pitches than we’re ever able to assign. Hey, we’re not complaining! It’s great to constantly receive new ideas and options for the magazine, even if it means we also need to complete the less fun task of turning down would-be contributors.
Pitches usually come from writers, but they also are sent by people who are on the producing/sales end of things: cheesemakers, consultants, retail sales managers, publicists. It doesn’t really matter who sends in a pitch, so don’t be shy; if it’s a great idea, we’ll be sure to follow up on it.
If you’d like to get your story into print in culture , here are a few tips for submitting a successful pitch:
Hello, culture-verse! My name is Katie, and I'm pleased to introduce myself as culture's new editor. I've been working in culture's Boston office for a month now. I'm still in settling-in mode, but I'm thrilled to be here.
As you may have read previously in this post, my background is in daily journalism — most recently I worked at the Washington Post Express. Each week, I edited the Dining section; every other week, I wrote a column on eating out. It was a delicious introduction into the world of food journalism.