Editorial Guidelines
Fresh
Overview
Fresh magazine is the publication of Hannaford Brothers Co. for its supermarket customers. A chain of more than 150 stores throughout New England and New York state, Hannaford is headquartered in Maine. The magazine conveys our passion for food, for cooking, and for doing the most with products available at the markets. Hannaford shoppers are knowledgeable, discerning, and busy, but they like to eat and cook good food. They appreciate suggestions and recipes for weeknight and special occasion menus.
Published bimonthly, the magazine is for sale in Hannaford stores, and is free with purchases over $25. It has a press run of approximately 250,000.
Specifics for freelancers
Fresh has been published since 2004. When The Pohly Company took over publication in 2006, we redesigned the magazine, both visually and editorially.
The fresh editorial calendar is established in conjunction with Hannaford. Articles available for freelancers are all recipe driven. Only writers who are experienced recipe developers should submit queries, and all recipes must be original recipes developed specifically for the publication.
Editorial structure
The magazine includes three feature articles per issue, plus several departments, some of which we produce in-house.
Departments
These articles consist of about 300 words of text plus three recipes. Departments available for freelancers include the following:
Inspirations: Hannaford has a line of premium quality products produced under the label Hannaford Inspirations. Products include artisan breads, cheeses, and meats, as well as sauces, preserves, and marinades. This column includes information about the products, along with recipes following a certain theme, such as easy brown-bag lunches. Recipes all feature Inspirations products.
For Your Health: Recipes focusing on a health-related topic, such as gluten-free, low-fat, and so on.
Cooking with Kids: Three kid-friendly recipes, with instructions about specific cooking techniques useful for cooking with kids.
Features
Features vary each issue and include about 400 words of text plus four to six recipes. Articles are usually seasonal, such as grilling in July/August, apple recipes in September/October, holiday fare in November/December. Queries for features should consider the time of year that the article would appear.
Our regular feature is Meals in Minutes, with a theme such as seafood or one-dish meals, and includes four to six recipes that can be prepared in 30 minutes or less.
Payment
Fees vary based on the assignment and experience of the writer with our publication. We pay 45 days from receipt of invoice.
Submissions and assignments
We typically assign stories four to six months before the issue date, as all recipes must be approved and tested before publication. If you are interested in writing for us, consider that time frame. In general, you can expect a reply from us within approximately four weeks from the date of submission. Please do not follow up with a phone call to check on the status of your query - this only adds to the volume of queries and slows down the response time.
If you query by email, be sure to include your full addresses (both email and postal) in the body of the email. We cannot be responsible for replying to email queries that do not have this information. Also be sure to include clips of sample recipes you have developed, either as an attachment or link, or as text in the body of the e-mail.
Address queries or press releases to:
Karen English, Executive Editor
The Pohly Company
99 Bedford Street, Floor 5
Boston, MA 02111
E-mail: kenglish@pohlyco.com
Lisë Stern, Food Editor
The Pohly Company
99 Bedford Street, Floor 5
Boston, MA 02111
E-mail: lstern@pohlyco.com
No phone calls please.
