Archive | FAQs

From the list below choose one of our FAQs topics, then select an FAQ to read. If you have a question which is not in this section, please contact us.

Frequently Asked Questions

Curious about edible South Shore‘s ‘back of the house’? We’ve answered many of the most commonly asked questions below. If you have additional queries please feel free to email and she’ll try her best to answer. Maybe your question will end up here; if you’re curious, others may be as well.

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Why are there non-food advertisers advertising in a food magazine?

A: Our readers are typically concerned about their health, their community, and their environment; they believe everyday choices make a difference in the quality of life. Many are part of the LOHAS demographic (Lifestyles of Health and Sustainability). Non-food advertisers, such as Linda Kucera Window Restoration are placing their brand in front of a targeted […]

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If I advertise with you will you write about me?

A: We don’t make any type of arrangements like this. We feel that our readers, and ourselves, highly value editorial with integrity and when we make deals around our editorial coverage it compromises our ethics. We believe the perspective can be skewed when deliberate deals are made. Our editorial is singularly based on subjects our […]

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Who are edible advertisers?

A: At eSS we seek out businesses that are aligned with our mission and we invite those businesses to advertise with us. We have a direct relationship with all of the businesses represented in eSS. While accepting an ad is not an endorsement of the product or company, we strive to find products and services […]

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Does eSS accept Interns?

A: Yes! We love interns. Please send us a letter of interest that includes your current activities, availability, and background information. Please also tell us about your education, previous jobs, and goals for your internship with eSS. Internships are unpaid, however we can provide you with lots of hands-on experience and hand-to-mouth research opportunities.

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Where do your recipes come from?

A: We gather recipes through many different channels: restaurants, home cooks, traditions, history, and we also create our own. Our head notes always explain the recipe’s provenance, if there is no credit given it is an original recipe developed by our food editor Paula Marcoux. If you have a special recipe you’d like to tell […]

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