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culturecheesemag.com
reach over 500,000 cheese lovers via print, digital, events, and giveaways
print50,000+ distribution to newsstands and paid subscribers per issue
• Frequency: Bimonthly—4 Seasonal issues (Spring, Summer, Autumn and Winter) plus 2 Annual issues (Best Cheeses of the Year and Cheese+)• Cover price: $9.95• Annual subscription: $30
National retail distribution to more than 4,500 supermarkets, book-stores, wholesale clubs, and premium regional grocers.
Local distribution to more than 250 fine cheese and specialty food stores.
Ask your sales contact about retail locations in your region.
digital mediaWebsite culturecheesemag.com
• Impressions per month: 500,000• Unique visitors per month: 100,000
Email Newsletters
Cheese Heads Up to 2,000 cheese mongers
Cheese: the word on culture to 10,000 consumers
Culture Recipes: to 4,000 home cheese chefs
Social Media Facebook: 105,000 likesTwitter: 12,600 followersInstagram: 8,596 followersPinterest: 1,900 followers
Numbers reflect data as of November 2017.
giveawaysThere are sponsored quarterly giveaways in
the magazine, as well as regular online give aways via newsletters and
social media.
eventsCulture hosts events throughout the year, as well as supports other consumer and industry events through appearances and partnerships.
cultureNACHO PARTY! OUR EXPERT GUIDE FOR THE MELTIEST GAME DAY DISHES p. 52
culturecheesemag.com
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wine + cheeseIN NEW YORK’S
FINGER LAKES
GHEE, NUT BUTTER,
and CHOCOLATE
TRUFFLES
DIY
MASTERCHEF’S
CHRISTINA TOSI
on cheese p. 24
MORE RICH
& CREAMY
RECIPES
THE BESTBAKED BRIE p. 39
Plus
19 SP
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CHEESE+ 2017
DISPLAY UNTIL JUNE 17
Fab foods to pair with cheese right now
NUTTY RECIPESfor every meal
Sweet JAMS AND JELLIES to savor
the great
+
Contact our publisher to discuss opportunities: stephanie@culturecheesemag.com.
culturecheesemag.com
audience profile
educated, passionate, and hungry
education 78% bachelor’s or postgraduate degree
passionate for culture43% read culture magazine cover-to-cover44% go back and read it thoroughly later93% keep every issue!
hungry for cheese 74% eat cheese once per day or more64% spend more than $50 on cheese per month75% cook with cheese several times per week or more20% spend $250-$500 per month on cheese
love food and the good life 80% eat out once per week or more66% drink beer once per week or more43% drink beer several times per week or more77% drink wine once per week or more55% drink wine several times per week or more69% travel for pleasure within the US two or more times per year14% travel six or more times per year75% purchase kitchenware twice per year or more44% purchase kitchenware six times per year or more
Median household income in the United States in 2014 was $53,657 (U.S. Census Bureau)Numbers based on reader surveys conducted between 2010–2012
culturegender 61% women39% men
age 19% 25-3425% 35-4425% 45-5423% 55+
wealth 33% $51-100K20% $101-150K17% $151-250K11% > $251K+
in every issue:
Cheese Styles Learn the story behind the style and discover the must-try cheeses in the category
Cheesemaker Meet a cheese maker and go behind-the-scenes at the farm and creamery
TravelPack your bags and follow our guide to some of the best cheese destinations on the planet
Centerfold Feast your eyes on a photo spread of one tasty cheese
Cheese Plate Curate a winning spread with help from master mongers
Beer & Cheese Pair wedges and wheels with brews for a whole new tasting
experience
Wine & Cheese Wow your guests with exceptional wine and cheese pairings by a seasoned taster
In Season Demystify your CSA bounty and learn
how to match fresh fruits and vegetables with curds
Can Do Roll up your sleeves and find out how to make cheese and accompaniments in your home kitchen
culturecheesemag.com
editorial
culture tells the stories of the people, places, and ideas behind your favorite cheesesculture
All editorial subject to change
cheesemakers | mongers | farmers | chefs | recipes | pairings
Chef ’s Dish Meet chefs around the world creating exceptional cheese dishes
Recipes Make unforgettable meals with these cheesy recipes developed just for culture
Cheese Shops Get to know notable cheese shops in the US and Canada
PLUS: The latest cheese news, personal essays, conversations with cheese celebs, cheese science, and more!
culturecheesemag.com
readers say
I’m so excited, I want to eat it!
Just so you know I went all the way from Chicago to Milwaukee to try the 28-year-old cheddar at Cheese Mart after reading your article about it. –Carol Bontekoe
Part time business attorney, full time mother of four little ones, lover of good food (including cheese, of course) and wine. Reading culture magazine is like a mini vacation…it takes me away!–Kelly Duffield
Your publication has kept me up into the wee hours of the night. Incredible issue on Normandy.–Holly Ward
I work at Whole Foods Market and support our fabulous cheese department and team members! And I love culture.–Ashley Galaway Hawkins
I own a small goat dairy in Ontario, Canada. I make and sell cheeses, milk and yogurt. I LOVE cheese, too!!!–Katie Normet
Super geeks from Silicon Valley, I work at Apple and my boy works at Google. I’m addicted to cheese, and he’s addicted to me, which makes him addicted to cheese!–Assana Fard
I’m a regular Jane enthusiast who loved cheese so much it was my nickname. These days I hover around Cheese Plus and other Bay Area venues for my fix. –Maria McMath
I purchase cheese for a funky co-op in Astoria, Oregon, and I’m starting my own goat dairy! Your magazine ROCKS!–Nels Olson
SCORE! Just received my culture cheese magazine in the mail. I’m so excited, I want to eat it. : )–@cookcookery
Was re-reading an older issue and smiled when I came across the centerfold. I love those.–Susan Evans Reisetter
culture
Voicings rd.3 FINAL.indd 25 5/14/17 2:54 AM
Publisher Stephanie Skinner has launched magazines and media properties for over 25 years. With culture, she
combines her enthusiasm for media and a love of fine food and drink.
Counter culture and independent sales manager Lassa Skinner is based in Providence, R.I., and teaches cheese classes
around the US and beyond. With an extensive career in retail and education, she drives the Community + Education team to ensure culture is both helpful and handy for cheese shops, makers, and at cheese-related events everywhere.
Editor-in-chief Brandi Wills brings 13 years of experience in the magazine industry to culture. During her career, she has
launched and managed multiple brands and publications, and her work has been recognized by The James Beard Foundation, Editor & Publisher Magazine, FOLIO, MIN, New York Public Library, and The Tulsa Press Club. Beyond cheese, her passions include wine, making pickles, mystery novels, and photography.
Managing editorRebecca Haley- Park has been with culture since 2012, starting as an intern. She then climbed the
ranks, moving from social media manager to various junior editorial posts, and finally to her current position. A native New Englander, she holds a BFA in creative writing from the University of Maine at Farmington and lives on the North Shore of Massachusetts.
Associate editor Molly McDonough worked as a cheesemaker on two continents before earning an
Agriculture and Food Science degree in France. She joined the culture team in 2015, and currently contributes regularly to all sections of the magazine.
Editorial assistant Bettina Makalintal is a new addition to the culture team, having recently come out of the
food industry and a stint as a bike mechanic. She can often be found biking to donut shops and scoping out new coffee places.
A multi-skilled journalist and media professional, Monisha Awasthi brings over sixteen years of experience
integrating linear and digital channels to her digital editor role at culture. When not getting her daily dose of oxygen on social media, you'll find the trained chef developing new flavors in her suburban kitchen.
Erika Kubick brings her background in cheesemongering and four years of digital marketing experience to her
role as the social media editor for culture. Erika is devoted to building a community of cheese lovers online through culture and with her own blog, Cheese Sex Death.
culturecheesemag.com
people
the team behind the cheese culture
culturecheesemag.com
people (continued)
the team behind the cheese
With more than 20 years of experience in ad sales, national brand manager Rebecca Carrington has represented
culture since the magazine’s second issue. When she’s not talking cheese, she plays bass in a bluegrass and rock band and is a soccer, baseball, and music mom to her two boys.
National brand manager Natalie Herman shares her love of cheese with her family in weekly “Cheese Sundays.” Always
excited to talk fine cheese, food, and drink, she uses her expertise—from almost two decades of representing some of the world’s best magazines from Bon Appétit to Vogue—to help clients succeed and grow their brands.
Amy Fukuizumi is part of culture's Community + Education team, building, planning and executing our counter culture
seminars across the country. She calls Newmarket, N.H., home, loves the art of storytelling, the magic of cheese, and the power of a solid team. She believes wholeheartedly that cheese people are the best and community is everything.
Kara Kaminski-Killiany brings a decade of program manage-ment, strategy, and research experience to her
role on the Community + Education team for counter culture, and to culture’s special projects. At culture, Kara combines her love for all things policy and politics with her passion for cheese.
ACS CCP Rachel Freier brings years of cheese-related restaurant experience to culture’s Community +
Education team and counter culture events. Enjoying every moment on the road as a cheese educator, she brings the beverage and culinary angle closer to the counter.
Brooklyn, NY-based Red Herring Design brings a love of food (especially cheese!) and a desire to do good work to culture.
Led by founder Carol Bobolts, the firm creates award-winning designs for a wide range of clients.
culture
culturecheesemag.com
WINTER 2016–17
WIN
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9 . Is
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Mo
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enterfold: P
uits d’Astie
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BONUS: THE PERFECT APRES-SKI CHEESE PLATE p. 28
+ DIY QUESO FRESCO, MARMALADES, AND MORE
Hole in One!
FRENCH CHEESE COMESFULL CIRCLE p. 66
THE ULTIMATE GUIDE TOMOZZARELLA p. 79
16 CHEESY SPOTS IN Philly p. 60
Get to knowPuits d’Astier
print specs & ratesculture magazine
advertising specsMagazine trim size: 8.875 in. x 10.875 in.
DESCRIPTION NON-BLEED, w x h (in.) BLEED, w x h (in.)
Spread (allow ¼ in. safety on 16.5 x 9.375 18 x 11.125
all sides for live material
and 1.25 in gutter)
Full page (allow ¼ in. safety on 7.5 x 9.375 9.125 x 11.125
all sides for live material)
1/2 page vertical 3.625 x 10
1/2 page horizontal 8.125 x 4.875
1/3 page vertical 2.375 x 10
1/3 page square 4.875 x 4.875
1/4 page square 3.625 x 4.875
ad rates and discountsFREQUENCY
Spread
Full page; Covers 2 or 4
Full page; Cover 3
Full page
1/2 page vert./hor.
1/3 page square/vert.
1/4 page square
Full page and spread advertiser ads will be included in the digital edition of culture.
digital art requirementsThe art department works on the Mac OSX platform. PDFs are preferred, but we also accept digital art and support files created in InDesign CS6 or CC and Adobe Photoshop CS6 or CC. Photoshop files should be converted to CMYK and saved as TIFFs at 300 dpi at 100% of the final size. Submit files via e-mail or FTP site to our art department by the materials closing date or we cannot guarantee placement.
advertising contacts:EAST and EUROPE Rebecca Carrington, Brand Manager607 432 2219rcarrington@jvjohnson.com
WEST and AUSTRALIA/NEW ZEALAND Natalie Herman, Brand Manager908 996 7339natalie@culturecheesemag.com
fax insertion orders to:866 557 1212
send ad materials to:Carol Bobolts Red Herring Design212 219 0557cb@rhdnyc.com
culture
2018 closing datesISSUE AD CLOSE MATERIAL DUE ON SALE
SPRING 2018 Jan 26 Feb 2 Mar 6
CHEESE+ Mar 2 Mar 9 April 17
BEER + CHEESES Mar 23 Mar 30 May 8
SUMMER 2018 May 12 May 19 Jun 26
AUTUMN 2018 Aug 3 Aug 10 Sep 18
CHEESES AT
THE HOLIDAYS Aug 24 Aug 31 Oct 2
WINTER 2018 Sept 21 Sept 28 Nov 13
BEST CHEESES 2018-19 Oct 26 Nov 15 Dec 11
1X $12,569
8,316
6,913
6,615
4,167
2,778
2,051
2X $11,941
7,900
6,710
6,284
3,960
2,640
1,948
4X $10,684
7,505
6,274
5,623
3,543
2,362
1,743
6X $10,149
7,130
5,960
5,341
3,365
2,244
1,656
ad sizes and ratesDESCRIPTION SIZES w x h (px) RATE IMPRESSIONS AVAIL.
Leaderboards top and bottom of page 728 x 90 $30/CPM* 250M
Medium rectangle right side 300 x 250 $20/CPM 375M
*For fixed, top-only leaderboard positioning, add 20%
digital art requirementsAll digital ads must be delivered at 100% final size as RGB .jpg, .gif,.png or .flv files, 72 dpi, 100 KB or less. Submit files to our web department by closing date or we cannot guarantee placement.
All rich media should comply with IAB Guidelines:iab.com/guidelines
advertising contacts:EAST and EUROPE Rebecca Carrington, Brand Manager607 432 2219rcarrington@jvjohnson.com
WEST and AUSTRALIA/NEW ZEALAND Natalie Herman, Brand Manager908 996 7339natalie@culturecheesemag.com
fax insertion orders to:866 557 1212
send ad materials to:Monisha Awasthi, Digital Editormonisha@culturecheesemag.com
digital specs & ratesculturecheesemag.com culture
culturecheesemag.com
Cheese Heads Up (CHU) is read by the retail industry. Reach mongers, importers, and distributors with our industry-focused editorial.
Cheese: the word on culture (CTW) is read by the most avid cheese fans and features recipes, gear, and tips on buying and serving cheese, plus highlights from culture’s digital platforms.
Culture Recipes (weekly, sent Friday mornings). For the reader who cooks, this newsletter serves up a seasonal, cheese-centric recipe perfect for the upcoming weekend. Each email includes a vertical photo, a short description, and a link to the recipe on culture’s website. MATERIALS REQUIRED Recipe instructions including ingredients, steps, and yield;
high resolution photography (.jpg) of the completed recipe in two sizes, each at 300dpi
(w x h): 750 x 500 and 600 x 900; author name and bio (can be company or a
specific person); author photo or company logo at 250 x 250 (300dpi .jpg)
ad sizes and ratesDESCRIPTION SIZES w x h (px) RATE
CHU or CTW full banner ad 468 x 60 $750
CHU or CTW double banner ad 468 x 120 $1300
Culture Recipes sponsorship specs above $500
digital specs & ratesemail newsletters
culturecheesemag.com
culture
closing and materials due dates:Please refer to the monthly editorial calendar for important closing and materials due dates.
digital art requirementsAll digital ads must be delivered at 100% final size as RGB .jpg, .gif or .png files, 72 dpi, 100 KB or less. Submit files to our web department by closing date to guarantee placement.
fax insertion orders to: 866 557 1212
advertising contacts:EAST and EUROPE Rebecca Carrington, Brand Manager607 432 2219 rcarrington@jvjohnson.com
WEST and AUSTRALIA/NEW ZEALAND Natalie Herman, Brand Manager908 996 7339 natalie@culturecheesemag.com
send ad materials to:Monisha Awasthi, Digital Editormonisha@culturecheesemag.com
Double banner 468 x 120
Full banner 468 x 60
Recipe development — $500/recipe, minimum of 4 Feature your cheeses in original recipes developed by our team of culinary editors Each recipes comes with:• 2 professional photos• 1 write-up highlighting the role of the cheese in the recipe• 3 written social media post to promote your content: 1 Facebook, 1 Twitter, 1 Instagram
Pairings development — $500/pairing, minimum of 4 Make your cheeses party-ready with creative pairings designed by our on-staff expertsEach pairing comes with:• 1 professional photo• 1 5-10 second video• 1 write up discussing the pairing, why it works, and how to serve it• 1 Instagram post to promote your content
Sponsored video posts — $2,500 each Introduce your cheeses to our entire online audience with a culture-created video postAbout the video:• Our digital content team will create a video that tells the story of a single cheese and offers tasting notes, pairing suggestions, and serving recommendations• The video will be featured on the culture website and promoted on our Facebook, Twitter, and Instagram channels• The video file will be delivered to you for your own promotional use
new digital offerings
culturecheesemag.com
culture
As a compliment to the consumer reach of culture magazine, we engage the industry side of cheese and specialty food through the educational seminar series, counter culture. Counter culture is a traveling two-day seminar offering education, professional development and community-building opportunities at no cost to professionals in the cheese and specialty food industry. During the seminar, culture staff and guest presenters deliver an ever-evolving curriculum, covering topics from cheese science to The Art of Mongering and pairing while cheesemakers and specialty food producers from around the world share their cheeses and stories.
Guided tastings are incorporated during presentations with additional chances for attendees to sample new products and experiment with pairings on Tasting Table. Tasting Table is stocked throughout each day with international and domestic products from preserves to charcuterie.
Counter culture attendees come from independent shops, grocery, specialty food stores, distribution plus food service and food/beverage-related areas.
For 2018, counter culture is slated for four dates in four different regions of the US (TBD). Cost for involvement varies by presentation length, panel discussions, cooking/ recipe demonstrations (dependent on venue location), and pairing sessions. Curriculum is carefully curated and guided by culture to ensure the mission is clear, learning is solid, attendees receive invaluable education, and the presenters are well represented.
community + education
culturecheesemag.com
culture
To discuss presentation opportunities, sponsorships, partnerships, and other ways to get involved with counter culture, contact Lassa Skinner at lassa@culturecheesemag.com
spring 2018editorial calendar
culturecheesemag.com
culture
eventsMarchCalifornia’s Artisan Cheese FestivalNew Zealand Champions of Cheese AwardsOregon Cheese Festival
April South African Cheese FestivalCheeseTopia
Editorial lineup and calendar subject to change
printDeadlinesAd close Jan 26 Material due Feb 2
On sale Mar 6
Editorial LineupFOCUS: BLUE CHEESE
Externally rinded blues
Parmigiano Reggiano
Cooking with
mascarpone
British Columbia
Creative composed
salads
Cheese as biofuel
From-scratch
strawberry milk
digitalEmail NewslettersCheese Heads Up mails on the first Tuesday of every month.
Cheese: the word on culture mails on the first Wednesday of every month.
Culture Recipes mails on Friday mornings.
April ad close Mar 29 May ad close Apr26
June ad close May 24
Recipes material due 2 weeks before scheduled mail date
Cheese+ Pairings Issueeditorial calendar special annual edition
culturecheesemag.com
cultureprintDeadlinesAd close Mar 2
Material due Mar 9
On sale Apr 17
Editorial lineup and calendar subject to change
Editorial LineupFoods: Breads,
charcuterie, seasonal
produce, and specialty
condiments galore
Beverages: Booze,
bubbles, brews,
and more
Recipes: Cheeseburgers
and a pairings party
summer 2018editorial calendar
culturecheesemag.com
cultureprintDeadlinesAd close May 12 Material due May 19
On sale Jun 26
digital
eventsJuneFood & Wine ClassicGreat Wisconsin Cheese FestivalGreat Canadian Cheese FestivalEditorial lineup and
calendar subject to change
July Vermont Cheesemakers FestivalAmerican Cheese Society ConferenceFinger Lakes Cheese FestivalInternational Cheese Awards
Editorial LineupFOCUS: YOGURT,
SPAIN
Artisan yogurt
Yogurt stars in
international dishes
Barcelona
Madrid
Burrata
Cheese and climate
change
Cheese ice cream
Email NewslettersCheese Heads Up mails on the first Tuesday of every month.
Cheese: the word on culture mails on the first Wednesday of every month.
Culture Recipes mails on Friday mornings.
July ad close Jun 28 August ad close Jul 26
September ad close Aug 23
Recipes material due 2 weeks before scheduled mail date
autumn 2018editorial calendar
culturecheesemag.com
cultureprintDeadlinesAd close Aug 3 Material due Aug 10
On sale Sept 18
eventsSeptemberWashington Artisan Cheesemakers Festival Arthur Amish Country Cheese Festival SF Cheese Fest
October American Cheese Month The Cheese Fest at Atlanta
NovemberWorld Cheese Awards
Editorial lineup and calendar subject to change
Editorial LineupFOCUS: CIDER-
WASHED CHEESES
Cheesy hand pies
Ricotta salata
New Zealand
A spooky Halloween
cheese plate
Cheese in Portland,
Maine
Pecora Sarda sheep
Cheese crystals 101
digitalEmail NewslettersCheese Heads Up mails on the first Tuesday of every month.
Cheese: the word on culture mails on the first Wednesday of every month.
Culture Recipes mails on Friday mornings.
October ad close Sep 20 November ad close Oct 25
December ad close Nov 29
Recipes material due 2 weeks before scheduled mail date
culturewinter 2018editorial calendar
culturecheesemag.com
printDeadlinesAd close Sep 21 Material due Sep 28
On sale Nov 13
digital
eventsJanuary 2019Isthmus Beer and Cheese FestivalCheesemonger Invitational
February 2019Salon de l’Agriculture
Editorial lineup and calendar subject to change
Editorial LineupFOCUS: CHEESE
AROUND THE WORLD
Cheese in Mexico
China’s love of cheese
Cheesy pastries
in Philadelphia
Spotlight on Switzerland
Triple creams
A cheese lover’s
holiday menu
Email NewslettersCheese Heads Up mails on the first Tuesday of every month.
Cheese: the word on culture mails on the first Wednesday of every month.
Culture Recipes mails on Friday mornings.
January 2019 ad close Dec 27, 2018 February 2019 ad close Jan 17, 2019
March 2019 ad close Feb 21, 2019
Recipes material due 2 weeks before scheduled mail date
Best Cheeses of the Year 2018-19editorial calendar special annual edition
culturecheesemag.com
cultureprintDeadlinesAd close Oct 26
Material due Nov 15
On sale Dec 11
Editorial LineupThe year in cheese: stand-out wheels, makers,
mongers, restaurants, destinations, and more
Timeless recipes to win over a crowd at any occasion
Award-winning cheeses from the American Cheese
Society Judging & Competition, International Cheese
Awards, World Cheese Awards, US Championship
Cheese Contest, and many more
Editorial lineup and calendar subject to change
DeadlinesAd close Mar 23
Material due Mar 30
On sale May 8
One of the hottest trends in food and drink pairing is matching cold brews with cool curds. This spring, culture releases the ultimate guide to pairing beer and cheese, for sale on newsstands across the country. Inside you'll find:
Editorial lineup and calendar subject to change
Special Interest Publicationseditorial calendar culture
Beer + Cheese summer 2018
The Style Selector – Find your new favorite beer with a comprehensive guide to 30 distinct styles, including flavor profiles, brewing histories, top producers, expert cheese pairings, and more!
The Pairing Pros – Top tips on buying and pairing beer and cheese from cicerones, food writers, and chee-semongers.
Tools of the Trade – Our editors present the best accessories for enjoying and serving beer and cheese at your next home tasting party.
Meet the Makers – Profiles of brewers you should know, from revered brewmasters to rising stars, and what they're pairing with their own masterpieces.
Cheese 101 – culture's authoritative guide to buying, storing, serving, and enjoying any cheese, any time of year!
’Tis the season of love, laughter, togetherness . . . and food! The holidays are when we show off our skills in the kitchen. Impress your friends, family, and co-workers with this recipe-packed guide!
Cheese at the Holidays autumn/winter 2018
Cocktail Parties – Keep your guests mingling and munching with decadent hors d’oeuvres, stylish cheese plates, expert wine pairings, and signature cocktails.
Formal Dinners – From Thanksgiving to New Year's Eve, your dining room is ground zero for the fanciest meals you'll cook all year. Make it one for the books with hearty mains, memorable sides, seasonal salads, and fresh-baked breads.
Family Gatherings – Please the whole family with comfort food favorites starring ooey, gooey cheese in every bite.
Office Potlucks – Whether it's a chili cook-off or a cookie exchange, we've got you covered with our most-loved sharable dishes.
Leftovers – The house guests are gone and your fridge is overflowing. No worries! We've whipped up a collection of delicious recipes featuring the most common holiday leftovers.
the details96 pages, plus coverperfect bound, alternative paper stock
Limited to 15 advertisers, full page or spread ads ONLY
distributionRegular subscription and directs newsstand, events throughout the year
PLUS: Holiday newsstand promotions at grocery and bookstores
$12.95 cover price
ad rates C2 and C4 $10,000
C3 $8,500
Full page $8,000
specs8 x 10 in. trim8.25 x 10.25 bleed (allow ¼ in. safety on all sides for live material)
contact:Brand Managers Rebecca
Carrington (rcarrington@jvjohnson.com), Natalie
Herman (natalie@culture cheesemag.com) or publisher Stephanie
Skinner (stephanie@culturecheese mag.com) to secure one of these limited ad spots
send ad materials to:Carol Bobolts Red Herring Design212 219 0557cb@rhdnyc.com
DeadlinesAd close Aug 24
Material due Aug 31
On sale Oct 2
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