Friday, January 25

Give us some Gravy!

We've been getting some questions lately about how writers can submit articles to Gravy, our quarterly journal. We are always excited to hear from new potential contributors.

First, click here to browse past issues of Gravy and to read about our editorial process and submission guidelines. Each issue normally contains an oral history from our archives, a recipe, and three to four articles of 500-900 words each. We also enthusiastically accept illustrations, cartoons, and photos.

If you believe that your work is a good fit for Gravy, we are willing to read pitches (100-200 words) or submissions (500-900 words) on any topic at any time of the year. (Give us a few weeks to get back to you—Gravy is a small operation!) That said, we do organize each issue around a theme.

The next issue of Gravy, #47, will be dedicated to all things sweet. Look for it in your mailbox in early March, or at the SFA Culinary Hub at the Charleston Wine and Food Festival. (Submissions for this issue are closed.)

We hand the Gravy reins to a guest editor about once a year, and this summer, we will have a "Food and Crime" issue guest-edited by Jack Pendarvis. Jack will have the final say on content for this issue, but we are accepting pitches and submissions to pass along to him.

In the fall, Gravy will be dedicated to home cooks and home cooking. Submissions for this issue, which prints in early September, will be due in mid-July.

Check back with us later this year for issue themes for December 2013 and beyond.   

If you have more questions about getting on the Gravy train, e-mail editor Sara Camp Arnold at or