Food for Thought. Food media outlets come in 101 flavors, and the editors who shape them have different tastes. Pitch a bland story and you're likely to end up in the
garbage with yesterday's special. Some insights from Publicity Club of New York's latest "Meet the Media" event, courtesy of Robin Foroutan, a client executive at Burson-
Marsteller:
- New York Times. If you're pitching a trend piece to Food Columnist Florence Fabricant, you'll need to supply more than one-sided dish. Serve up
viewpoints from various companies and explain how the trend alters the marketplace. Take note: The Times rarely runs holiday or themed stories, and Fabricant prefers phone
calls to press kits. Leave a detailed voicemail with pertinent information. Wednesday and Thursdays are the best times to call. 212/556-7884. - GOURMET. Jocelyn Zuckerman, senior editor of the "Good Living" section, is hungry for scoop on hotels and restaurants, but can't accept comps from said
establishments. Chef- and celebrity-recommended kitchen gadgets and dining locations are good bets for the magazine's "Faves" section. Recent stories have focused on interior
design and new, exciting ingredients/flavors. Send a letter with a press kit, then follow up with email. 212/286-4568, [email protected]. - Crain's New York Business. Reporter Louise Kramer covers restaurants, hotels, culture, tourism and food/wine/spirits companies headquartered in New York City.
Kramer appreciates exclusives - particularly early buzz about financial trends (e.g., why a restaurant owner is opening in a new part of town, what foods will be served and why
investors are buying into the restaurant venture). Pitch ideas via email and be sure to include a client list if you represent an agency. 212/210-0266, [email protected]. - The Food Network. For daytime programming, think "how to." Prime time fare includes narrative travel stories and the occasional food competition - all with a
national or international perspective. Producers are looking to secure on-location plant tours in quirky places such as distilleries and chocolate factories. Lead-time is two
months, so if you're peddling oven-hot news, this isn't the place. Send b-roll, cookbooks and samples if they're relevant to your pitch. And if you're hoping to secure a
spokesperson appearance, provide a sample tape to prove your protégé is comfortable on camera. Contact the production directors: James Segelstein, 212/401-5389, or Kathleen
Finch, 212/401-5313.