our Media Kit

Celebrating the Pleasure of Local Food and Beverage
edible LOUISVILLE® & THE BLUEGR ASS
edible
Celebrating the Pleasure of
Local Food and Beverage
Issue 33 | Aug–Sept 2015
$5.95
LOUISVILLE® & THE BLUEGR ASS
| A Fund to Have Farmers’ Backs |
An Appetizing Apiary | Meats with Benefits
| SEEDS Blossom at Tallgrass Farm |
Issue 33 | August-September 2015
2016
Media Kit
Why Advertise in Edible?
2
Empress
of Herbs
Agricultural Entrepreneur
Cultivates an Herbal Empire
By Diane Heilenman
Photos by Andrew Hyslop
24 | march & april 2013
edible louisville & the bluegrass region
Lidia’s Layered Casserole with Beef, Cabbage and Potatoes
12 fresh sage leaves
8 garlic cloves, peeled
¼ cup fresh rosemary leaves,
stripped from the branch
⅔ cup extra-virgin olive oil
1½ tablespoons kosher salt
2 pounds red potatoes, sliced ½ inch thick
4 pound boneless beef shoulder roast
2 tablespoons butter
1 head Savoy cabbage, about 2½ pounds,
cored and sliced
2 cups white wine
1 pound Kenny’s Norwood cheese,
shredded (substitute Fontina or any
hard, grate-able cheese)
R Arrange a rack in the middle of the oven,
and heat to 425°. Use a food processor to
mince sage, rosemary, garlic, ¼ cup of
the olive oil, and ½ teaspoon of the salt
into a fine-textured paste. R Put the potato slices in a large bowl;
sprinkle on top 1 teaspoon salt, 2
tablespoons olive oil and 1 tablespoon
of the herb paste. Toss well to coat the
slices with the seasonings. R With a sharp knife, slice the beef across
the grain into ¾-inch-thick slices; if
using a top-blade roast, slice it crosswise
(feel free to cut the beef in manageable
chunks before cutting it in thinner
pieces). As you did with the potatoes,
put the meat slices in a bowl and toss
them with 1 teaspoon salt, 2 tablespoons
olive oil and 2 tablespoons of the
herb paste.
R Brush the roasting pan with the
remaining olive oil and butter. Arrange
half of the potato slices in a single layer
on the pan bottom, spread half the
cabbage shreds evenly over the potatoes,
and season with 1 teaspoon salt.
Distribute all the beef slices, in a single
layer, over the cabbage. (The pan should
be about half full: press down on the
beef if it looks like you need more room
for the rest of the vegetables.)
R Lay the remaining potato slices on top
of the beef slices, spread the rest of
the cabbage evenly over the slices, and
season with the remaining teaspoon salt.
Stir all of the remaining herb paste into
the white wine, and pour the wine all
over the cabbage shreds.
R Tent the baking dish with a sheet of
aluminum foil, arching it above the
food and pressing it against the sides of
the pan. Set the dish in the oven, and
bake about 30 minutes. Reduce heat to
350° and cook 2 hours more. The meat
and vegetables will be very tender and
almost all of the liquid will be absorbed.
R Remove the foil, and sprinkle the
shredded cheese over the top. Return
heat to 425°. Bake another 15 to 20
minutes, until the cheese has melted,
bubbled and browned into a crusty
topping.
R Let the casserole rest for 10 minutes. Set
the roasting pan on a trivet at the table,
and serve family-style, spooned onto
dinner plates. Serves 12.
4
5
Autumn Spice Scones
recipe on page 47 n
edible louisville® & the bluegrass
october & november 2015 | 21
Our readers are champions of
local artisans and businesses.
They prefer neighborhood
markets over big box chains.
They actively share their new
finds with friends. Exactly the
kind of customers you want!
Magazines
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your customers
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also means they see your ads
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Our readers know we produce
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magazine devotes editorial
content exclusively to local
foods and local culture.
Get started now! Become
part of something beautiful.
Print stats:
Edible Louisville and the Bluegrass
distributes throughout the region
approximately 15,000 printed
copies six times a year.
Reader stats:
*Based on a national
Edible Communities readers survey.
An active, growing social media presence
with Facebook (over 2,800+ likes)
and Twitter (nearly 6,300 followers).
Instagram and Pinterest followers growing
every day.
6
Promote
events in
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communications
Promote your special foodrelated events in our weekly
e-mail to readers, our
website, Facebook page
and Twitter feeds, reaching
many more beyond the
print publication… and our
followers are growing weekly.
7
Extend
your own
support
of “going local”
We are 100% locally owned
and operated. Our advertisers
are almost exclusively local
businesses and our readers
are your neighbors. The fact
is, we are all in this together.
These restaurants prioritize ingredients sourced
from our region. They are proud of their links
and support of local farmers and perhaps fi shers,
brewers and vintners. Supporting them supports
our local food economy. Please support them
with your dollars.
GUIDE
Our readers are 51% women,
49% men. Median age 34.*
Average household income is
$115,000. 84% are college
graduates, 81% are professionals,
educators, entrepreneurs.*
We had approximately 55,000 pages
views of our website, and approximately
30,000 pages views of our digital
magazine which includes all our ads.
We offer you a cost-effective
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awareness — from Louisville
to the Bluegrass and
Southern Indiana.
edible D I N I N G
Each copy of the magazine is shared
with an average of 3.5 people
(that means our advertisers reach
over 50,000 readers).*
Digital stats:
3
Get
regional
coverage
Lindsay Franzen Photography
1
Target a
perfect
audience
www.ediblelouisville.com
Jefferson County: Kara Voit,
502-396-0875, [email protected];
Fayette County: Norma Taylor,
859-619-2774, [email protected]
Dining Guide & Southern Indiana:
Chef Meagan Jeanette, 502-819-7722,
[email protected]
Volare Italian Ristorante Chef Josh Moore loves to incorporate unique flavors using local ingredients,
whenever possible. The Volare Burger is a perfect example of taking the idea of a burger to the next level.
The Volare burger takes certified Angus Beef and dresses it up with grilled onion, pancetta jam, smoked gouda
on brioche. The burger is topped off with heirloom tomato ketchup made from tomatoes grown on Moore’s farm.
Louisville Metro
North End Café
1722 Frankfort Ave. &
2116 Bardstown Road
Louisville, KY; 502-896-8770
www.northendcafe.com
Traditional meets modern eclectic cuisine at the North
End Café. The menu highlights traditional items made
with a health-conscious approach using the freshest
seasonal ingredients available. Offering breakfast all
day, plus lunch and dinner daily. Dine inside or on the
patio. On- and off-site catering available.
Varanese
2106 Frankfort Ave.
Louisville, KY 40206
502-899-9904
www.lillyslapeche.com
For a casual yet upscale dining experience, Lilly’s Bistro
in the historic Highland Neighborhood exudes warmth
and style. Fresh and seasonal ingredients inspire our
New American Cuisine with an international flair from
our local farmers. Enjoy a variety of small and large plates
from our sustainable-farmed menu. Hours: lunch T-Sa
11am-3pm; dinner T-Sa 5-10pm.
BDlue
og
Blue Dog Bakery
2868 Frankfort Ave.
Louisville, KY 40206
502-899-9800
www.varanese.com
www.bluedogbakeryandcafe.com
Chef John Varanese believes that Louisville diners
appreciate fresh ingredients prepared with a creative
flair and a culturally diverse menu. Newly remodeled,
this eclectic New American restaurant features spacious
meeting rooms and year-round patio dining in a relaxed
and stylish environment. Hours: Su-Th 5pm-11pm, F-Sa
5pm-midnight.
Located in the heart of Crescent Hill, Blue Dog Bakery
offers a European-inspired café with a soup, salad and
sandwich menu. World-class artisan bread and pastry,
house-cured meats, Italian coffee and an impressive
selection of beer and wine complement the ever-changing selections. Hours: bakery, Tu-Sa 7am-4pm; brunch/
lunch 9am-2pm.
Wiltshire Pantry
Bakery & Café
901 Barrett Avenue,
Louisville, KY 40204
502-581-8561
www.wiltshirepantry.com
Wiltshire Pantry Bakery and Café continues the tradition
of fresh, local and inspired as we showcase a delicious
range of soups, salads, sandwiches and baked delights.
Hours: Tu-Fr 7am-3pm, Sa 8am-3pm, Su 10am-2pm.
The Mayan Café
813 E. Market St.
Louisville, KY 40206
502-566-0651
www.themayancafe.com
The Mayan Cafe proudly serves the essential ingredients
of Mayan cooking — dishes rich with smoked chilies,
pumpkin seeds, lime, oil infusions and roasted meats.
Our meat comes exclusively from local farms and we use
as much sustainably grown local produce and cheese as
is seasonally available. Hours: lunch M-F 11am-2:30pm;
dinner M-Th 5-10pm and F-Sa 5-10:30pm. Reservations
recommended.
Continued on next page
Edible Louisville & the Bluegrass invites your restaurant to join the list of locally sourced restaurants participating in our Dining Guide.
For Louisville, contact Julia at 502-744-6980. | For Bluegrass, contact Norma at 859-619-2774.
edible louisville® & the bluegrass
media kit | edible louisville & the bluegrass region
Lilly’s —
A Kentucky
Bistro
1147 Bardstown Road |
Louisville, KY 40204 | 502-451-0447
august & september 2015 | 45
Don’t take
our word for it!
Sage Advice
J C o ok i ng Fr e sh I
Sage and Sausage
Dressing
By Sarah Fritschner | Photos by E.S. Bruhmann
U
2 pounds bread, cubed
1½ pounds breakfast or mild
Italian sausages
3 cups chopped onions
2 cups chopped celery
¾ cup butter, divided
3 Granny Smith apples or other
tart apples, peeled, cored, cubed
1½ cups chopped fresh parsley
½ cup packed fresh sage leaves
(more if using Italian sausage)
Salt and pepper
3 cups (or more) chicken or
turkey broth
and I just harvest as I need them for cooking.
I was raised on dressing from a box, which
seems like an ironic use of grocery dollars —
buying stale bread.Dressing has been used for
centuries as the clever cook’s way to stretch
proteins and make use of aging bread by giving
it new life with fresh herbs and aromatics.
Even if you don’t have a lot of bread ends
hanging around (and you can use any, from
French baguette to leftover hot dog buns),
making your own stuffing is easy and fun.
If you have vegetarians at your dinner table
for Thanksgiving — and these days, who doesn’t
— you can leave the sausage out of some or all
of this dressing.
ncommonly bad at growing food, I can
manage a few herbs in my garden — and
Salvia officinalis is still there when all the others
have given up for the season. My experience
may explain why the flavor of common sage is
associated with fall foods: It is more resistant to
frost than fragile herbs like basil and oregano.
Long after the first frost, fresh sage is
available for an extended season, most notably
in dressing for the Thanksgiving turkey but also
Southern breakfast sausage, in which it plays a
dominant role.
Though there is always a smallish sage
bush in my garden, I don’t clip and dry the
leaves. The plant holds its leaves all winter
u Preheat oven to 325°. Bake
bread cubes on 2 large rimmed
baking sheets until lightly
toasted, about 20 minutes.
u Sauté sausage in very large
skillet over medium-high heat
until cooked through, about 15
minutes, breaking into pieces
with spoon. Using slotted
spoon, transfer to large bowl;
add bread.
u Add onions, celery and 4
tablespoons of butter to the
same skillet and cook over
medium heat, stirring often,
until golden, about 20 minutes.
Scrape into bread bowl and stir.
Melt 4 tablespoons butter in the
skillet, add apple pieces. Cook
until tender, about 8 minutes;
mix apples into stuffing.
u Melt another 4 tablespoons
of butter in the skillet, add
parsley and sage, and cook until
wilted and dark green, about
2 minutes. Mix into stuffing.
Season with salt and pepper as
desired.
u Drizzle a cup of broth, stir and
repeat 2 times. Cover and allow
to stand for several hours, or
you can refrigerate up to several
days before using.
u To heat, lightly grease a large
pan (15 by 11 inches or similar)
and press stuffing into pan.
Bake stuffing, covered, until
heated through. Uncover
and bake about 10 minutes.
Serves 16.
Steve and staff,
I continue to be so impressed with this magazine. Just arrived
home this morning after a two and a half day trip, I sort
through the mail that’s been neatly collected on the kitchen
counter… and see my new favorite magazine underneath the envelopes and can’t wait to tear
into the wrap. I’m wondering with this fourth edition if this magazine will slightly disappoint…
after all, how can you maintain such high quality?… maybe it will be the photos or the recipes
or the features articles. Nope. It’s all FANTASTIC! I love the articles, the photos, the recipes,
the featured farmers and restaurants, the articles, the upcoming events, the truly local
businesses and even all the ads that I typically ignore in all other magazines. …
The “local” concept seems to be infectious, which you are helping to spread with each edition.
THANK YOU, Edible Louisville and please keep it up!
— Cindy Youngblood, Prospect, KY
Subject: I just subscribed.
I looked over the past issues, and I do want them all. I think your magazine is amazing! And it
encompasses 95% of all of my favorite things.
— Jen Wren
nov, dec 2013 & jan 2014 | 21
edible louisville & the bluegrass region
Wendell
Told Us So
If Only We Had Listened to Berry and Others Decades Ago
By Michael Pollan | Illustration by Andrew Spalding
A
me r ic a n s
today are having a national conversation about food and agriculture
that would have been impossible to imagine even a few short years ago. To many
Americans it must sound like a brand-new conversation, with its bracing talk about
the high price of cheap food, or the links between soil and health, or the impossibility
of a society eating well and being in good health unless it also farms well.
But the national conversation unfolding
around the subject of food and farming
really began in the 1970s, with the work of
writers like Wendell Berry, Frances Moore
Lappé, Barry Commoner and Joan Gussow. All four of these writers are supreme
dot-connectors, deeply skeptical of reductive science and far ahead not only in their
grasp of the science of ecology but in their
ability to think ecologically: to draw lines
of connection between a hamburger and
the price of oil, or between the vibrancy of
life in the soil and the health of the plants,
animals and people eating from that soil.
I would argue that the conversation got
under way in earnest in 1971, when Berry
published an article in The Last Whole Earth
Catalogue introducing Americans to the
work of Sir Albert Howard, the British
agronomist whose thinking had deeply
feeding of grain to cattle) to the problems
of world hunger and the environment. Later
in the decade, Commoner implicated industrial agriculture in the energy crisis, showing us just how much oil we were eating
when we ate from the industrial food chain;
and Gussow explained to her nutritionist
colleagues that the problem of dietary
health could not be understood without
reference to the problem of agriculture.
Looking back on this remarkably fertile
body of work, which told us all we needed
to know about the true cost of cheap food
and the value of good farming, is to register
two pangs of regret, one personal, the other
more political: first, that as a young writer
coming to these subjects a couple of decades
later, I was rather less original than I had
thought; and second, that as a society we
failed to heed a warning that might have
influenced Berry’s own since he first came
upon it in 1964. Indeed, much of Berry’s
thinking about agriculture can be read as
an extended elaboration of Howard’s master idea that farming should model itself
on natural systems like forests and prairies,
and that scientists, farmers and medical
researchers need to reconceive “the whole
problem of health in soil, plant, animal and
man as one great subject.”
No single quotation appears more often
in Berry’s writing than that one, and with
good reason: it is manifestly true (as even
the most reductive scientists are coming
to recognize) and, as a guide to thinking
through so many of our problems, it is
inexhaustible.
That same year, 1971, Lappé published
Diet for a Small Planet, which linked modern meat production (and in particular the
34 | may & june 2013
edible louisville & the bluegrass region
J I n t h e Ga r de n I
The Forecast
Calls for Tomatoes
Photo: Carole Topalian
By Jeneen Wiche
Subject: THANK YOU for a terrific March/April 2012 issue
W
I spent an hour with the March/April issue this morning and had to send an email to
THANK YOU for providing such great information in a gorgeous format.
What I took away from this issue included:
• New color palette for a spare bedroom in my house (from your yellow/aqua/sand cover
photo of a little spring chick)
• Great dinner menu for “Welcome Spring” party later this month (Ms. Buthod’s meatloaf,
asparagus, mac-n-cheese, and lemon bars)
• Birthday present for my mom (“Make a Hanging Basket” workshop at Wilson’s Nursery in
Frankfort from your event calendar)
• Face-to-face answers to all the questions I’ve been writing in my gardening journal over
the winter, re: planting shrubs, hydrangea, roses and ornamental grasses (again, from your
event calendar, upcoming classes at Wallitsch Nursery in Louisville)
• Reminder to pick up “Small Plot, Big Yield” gardening book at Carmichael’s
• List of local places to visit this spring/summer, including Holly Hill Inn (Midway), Bernheim
Forest, and Shakertown
hether you realize it or not, we are once again on the verge of another
tomato season. It’s time to assess the options laid before us in seed catalogs,
and soon to arrive at our local nurseries. What action should we take?
I have for years kept track of the tomatoes I have planted, harvested and eaten in
something I refer to as the Swallow Rail Farm Tomato Trials. I take the selection,
planting, cultivating and eating of a tomato rather seriously and I am often asked to
dispense advice about it, so a written record seems to make sense.
As I look back through the tomato trials, the determining factor between success and failure is partly due to the tomato variety and largely due to the weather.
The ideal Bluegrass Region summer for tomatoes rarely plays out, but here is my
description nonetheless:
A sunny April allows the soil to warm to something above 58°, in time for an
early May planting that proves frost-free. Tomatoes are tropical, after all, so they
like their roots planted in warm soils and their leafy outer parts in equally warm
ambient air temperatures. We have a soaking rain once a week to provide adequate
moisture to the newly planted tomatoes, but not so much that the soil gets waterlogged and the roots become starved of oxygen. Daytime temperatures do not go
above 87° and nighttime temperatures do not drop below 65°. A slight morning
breeze dries the dew from the foliage without any
gusts that can level the plants, cages and all. No heat
Tomato Tips
wave enters the record book so the tomato continues
Planting Time | Be patient; our average frost free date is May 10.
to flower, set fruit and ripen. It is a season unhindered
Since tomatoes do not like cold nights, which can stunt their progress,
by too wet, too dry, too cold or too hot. Squirrels and
it is best to wait to plant no earlier than Derby Day.
crows find berries elsewhere because the weather has
been so perfect. We pluck the first ripe tomato and
Determinant or Indeterminate | Determinant tomatoes, such
enjoy the best BLT of the season before July 4.
as Rutgers, Roma and Celebrity, typically mature earlier and ripen at
Oh, how I long for a perfect tomato summer!
about the same time, within a two-week period, making them ideal
Perhaps this year will bring it, but if not, here’s what
for canning. They require less space and can be used in containers.
you can do to get a reasonably good crop of tomatoes
They begin to decline, however, after the first flush of ripening.
out of your garden. First, determine the piece of
Indeterminate tomatoes, which are the majority of varieties on the
land where the roots will spread and the plant will
market, grow and produce freely all summer long and require staking
dwell. Drainage is the most critical component, in my
or caging to keep them off the ground.
opinion, for healthy tomato plants. Too wet and the
Suckering | Suckering is the removal of leaves that emerge between
roots languish as they are starved of oxygen. Add lots
the main stem and the primary branches; removing this foliage
of composted organic matter such as chopped leaves
channels energy back to bloom, fruit-set and ripening. Indeterminate
or composted manure to improve drainage and soil
tomatoes benefit from early season suckering, but stop in August when
fertility. Th is is also how you will feed your tomato a
the plant will benefit more from extra foliage to shade fruit from sunslow release of nutrients throughout the entire season,
scald. Determinate tomatoes do not need to be suckered.
so don’t skimp on the amendments.
At planting time believe in your tomato’s tropical
heritage and don’t set it out too early and subject it to cold nights or a late April
frost. Th is is the second critical component: Soil and ambient air temperatures need
to be warm. The USDA Agriculture Research Station in Urbana, Illinois, makes a
strong case for patience. According to their research, tomato plants that experience
night time temperatures below 50° have their circadian rhythm out of sync. Th is
June &
July 2015
J Ca l e n da r I
2015 CRESCENT HILL
GARDEN TOUR
Saturday, June 6, 2015 • 9 a.m. - 5 p.m.
Ten private gardens • Tickets only $10 • Rain or shine!
June.06
Tickets available the day of the tour at: Peterson-Dumesnil House, 301 S. Peterson Ave.
Saturday ‹ 9am–5pm ›
21st Annual
For more information visit: www.crescenthillgardentour.org
Crescent Hill
Garden Tour
Peterson-Dumesnil House, 301
South Peterson Ave.
I picked this issue up for free while dining at Hillbilly Tea – and greatly appreciate that your
advertisers can make the magazine available for their patrons at no charge.
Tour the quiet beauty of 10
private gardens, and learn gardening secrets from the neighborhood’s top gardeners and
horticulturalists. In addition,
the historic Peterson Dumesnil
House and its elegant gardens
will be open for free tours
throughout the day. Tickets $10.
crescenthillgardentour.org
June.11
I also appreciate the quality of the materials that go into the publication…. I’m old enough to
remember the “golden age” of magazines and your publication is a stand-out.
— Christine Long, Shelbyville, KY
march & april 2013 | 41
edible louisville & the bluegrass region
Thursday ‹ 6:30–10:30 pm ›
Bourbon &
Bowties, A Taste
of Corbett’s
June.11
June.12–13
June.13
Homebrewing
Beer Workshop
Smokin’ On
the River
Bourbon by
the Bridge
Locust Grove, 561 Blankenbaker Ln.
Spring Street and Riverside Dr.,
Jeffersonville.
Base of the Big Four Bridge
Thursday ‹ 6:30–8:30 pm ›
Learn how to craft beer in your
home by a member of one of
the area’s best home brewing
supply stores, My Old Kentucky
Homebrew.
http://locustgrove.org/participate/
events/
June.12
Friday ‹ 6–9 pm ›
Foxhollow
Sunset Concert
Series
Foxhollow Farm
Junk Yard Dogs draw inspiration from classic soul artists like
Darlene Love, Sam Cook, and
the Funk Brothers of Motown.
Food, beverages and sweet
treats available to purchase
from Wiltshire Pantry, Sweet
& Savory, Red Top Gourmet
Dogs, Gelato Gilberto & Sugar
Mammas Bake Shop.
Friday–Saturday ‹ 10 am–10 pm ›
The 7th Annual Smokin’ on
the River BBQ Competition
is a national BBQ contest for
professional BBQ teams, as well
as an amateur backyard division
competition. Brew and BBQ
tasting tent, Little Pig play area,
and Pigpalooza.
smokinontheriverbbq.com
Bourbon tastings, food, and
live music to benefit Court
Appointed Special Advocates
(CASA) of the River Region
Bourbonbythebridge.com
June.13 & 27
July.11 & 25
Saturdays ‹ 6 pm ›
Smith-Berry
Concerts
June.12–14
Friday–Sunday ‹ 11 am–6 pm ›
Louisville’s
Greek Festival
Festival Plaza
Saturday ‹ 6–9 pm ›
Authentic Greek food, beer,
wine & beverages with live
Greek music, dancing and
entertainment. Greek pastries
and desserts, souvenir and gift
shops are available along with
activities for kids.
Smith Berry Vineyard & Winery,
New Castle, KY
June 13 :: Kudmani;
June 27 :: Tymes Band;
July 11 :: TBA;
July 25 :: Six Miles South
Dinner served at 6 pm. Music
starts at 6:30 pm. Bring lawn
chairs, blankets, etc.
smithberrywinery.com/events.htm
louisvillegreekfest.com
foxhollow.com/
sunset-concert-series
5050 Norton Healthcare Blvd.
Enjoy hors d’oeuvres by Louisville’s top chefs, music, as
well as silent and live auctions
to benefit Kosair Children’s
Hospital through the Children’s
Hospital Foundation.
HelpKosairChildrensHospital.com
10 | june & july 2015
edible louisville® & the bluegrass
edible louisville & the bluegrass region | media kit
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• Acceptable file formats — Files must be in one of the following formats: TIFF, PSD, or PDF.
All files must be flattened and converted to CMYK with no spot colors. Resolution must be at
least 300 dpi at the measurements of the final ad size.
• Unacceptable file formats — Files in Microsoft Word, PowerPoint, or any other word
processing program are unacceptable. Ad preparation specifications and tips will be provided
to advertisers with a signed contract.
• Ad design services are available.
Initial design and one-round change:
Free with signed multi-issue contract.
Single issue and additional changes:
$80 an hour, billed in 15-minute increments.
• Advertisements are subject to the approval of the publisher.
Edible Louisville and the Bluegrass reserves the right to reject
or omit any advertisement at any time for any reason.
• Advertisers assume responsibility and complete liability
for all content in their ad. Edible Louisville and the Bluegrass
is limited in its liability for errors not to exceed the value/cost
of the space occupied by the error. Contracts not completed
within a contract year, or any other breach, will be subject to
a short rate.
media kit | edible louisville & the bluegrass region
1/4 page
square/
vertical
width: 3.6627" (22 picas)
height: 4.9167" (29p6 picas)
1/9 page
Shops & Pantry
width:
2.3889" (14p4)
height:
3" (18 picas)
1/6 page
horizontal
width: 4.9444" (29p8)
height: 2.375" (14p3 picas)
1/2 page
vertical
1/2 page
horizontal
width: 3.6627" (22 picas)
height: 10" (60 picas)
width: 7.5" (45 picas)
height: 4.9167" (29p6)
1/8 page
horizontal
1/3 page
square
width: 3.6627" (22 picas)
height: 2.375" (14p3 picas)
width: 4.9444" (29p8)
height: 4.9167" (29p6)