Freelance Spain

Features from Spain

Looking for an article on Spain for your print or online publication? Here we feature a growing selection of stories from Spain available for sale. If you are interested in reviewing one of these articles for publication, contact the author directly for more information.


TRAVEL
A Country in Miniature
Author: Russell Chamberlin

"There's a very real custom post betweeen 'Spain' and "Andorra" which means that Andorra, though a miniature, is no toy..." 

A bird's eye view of a tough little state which, though totally Spanish in manners (they dine at midnight!) maintains its own identity.

Wordage: 800 words
Rights available: second serial rights
Minimum fee: negotiable
Contact the author:  [email protected]


FOOD
Serrano Ham to Celebrate 
Author: Janet Mendel

"When the end of the week rolls around I like to meet some friends and go out for a glass of wine and some tapas at a local tasca, tavern, where I live in southern Spain. Over the years the Friday gang has settled into a ritual - to celebrate the occasion we order a plate or two of Serrano ham to share between us. So special is this ham that it consecrates the day. We call it the fiesta of San Jamón, "Saint Ham." 
In Spanish bars the ham is always cut to order, thinly sliced from a whole, bone-in ham, and served with nothing more than wonderful fresh bread. My colleagues usually order rounds of draught beer, but I especially like dry fino Sherry with the sweet, nutty flavor of the ham..."

How Spain's Serrano ham is produced, cut and served. 

Wordage: 1,350 
Rights available: Second North American Serial Rights 
Minimum fee: negotiable 
More about the author
Contact the author: [email protected]


TRAVEL
Through the Picos

Author: David Baird

"As the mists abruptly rolled back from the Picos, the late afternoon sunlight revealed a truly breath-taking sight: the great fist of the Naranjo shaking off foggy tendrils to punch at the heavens. It was easy to understand why this peak has proved a challenge for so many mountaineers and a graveyard for some..."

Easily reached via the Plymouth-Santander ferry, Spain's Picos de Europa are one of the continent's most dramatic range of mountains. Amid peaks more than 2,500 metres high lurk bears, wild boar and deer. Walkers, climbers, trout-fishermen are all attracted to the Picos. Nearby are the beaches of Asturias, a land of bagpipes and cider.

Wordage: 1,200 words
Photographs available
Rights available: first serial rights
Minimum fee: negotiable
More about the author
Contact the author: [email protected] 


ENVIRONMENT
La Albufera: "Saving the Samaruc"
Author: Peter Stone

"The name samaruc may not mean much to you but it means a lot to the conservationists of Valencia's lagoon land of cañas y barro just south of the Levante capital. It's a small freshwater fish which, together with the less fortunately named fartet, is in danger of extinction should pollution of the waterways by domestic sewage, industrial waste and agricultural residue continue at their present rate..."

The story of how Valencian conservationists are trying to halt the deterioration of the Albufera lagoon, which has now shrunk to a tenth of the area it covered in Roman times.

Wordage: 1,300 words
Rights available: first serial rights (all areas)
Minimum fee: negotiable
More about the author
Contact the author: [email protected] 


TRAVEL/FOOD
The Basque Country 
Where Flavor Is Spelled With K’s, X’s and Z’s 

Author: Janet Mendel

"Before, there was one outstanding reason to visit the Basque Country - great food. Now there are two, food and the Guggenheim Museum of Modern Art in Bilbao. Some other good reasons are fabulous landscape, friendly people and, if you live in cloudless Andalucia, as I do, weather. Weather, including brilliant sunshine on green rolling hills. Sea mists. Valley fogs. Gentle rain. Clouds scudding over mountaintops. A sunbeam illuminating the titanium skin of the Guggenheim’s angles and curves. 
We call it the Basque Country, or, in Spanish, el País Vasco. But the Basques call their country Euskadi. The Basques are an ancient ethnic group with their own DNA, which existed in the folds of the hills in northern Spain since time immemorial, almost untouched by Roman and Moorish invasions, allowing them to preserve a language that even today cannot be traced to other roots. 
After a leisurely week of travel in Euskadi, I decided that good cooking also must be written into the DNA. Even if they spell it with an exuberant use of x’s, k’s and z’s, the menu is supreme literature. I ate in simple homes, in ordinary roadside restaurants
and in the finest of the region’s restaurants. The food is worth the trip... "

Wordage: 1,150 word text plus 7 recipes
Rights available: First North American Serial Rights 
Minimum fee: negotiable 
More about the author
Contact the author: [email protected]


TRAVEL
Take Me Through The Kasbah
Author: Mark Little

"Be there at eight. Hicham will be waiting for you," instructed the voice on the phone, before the line went dead. And so nightfall found us here, on the fringes of the Medina in Rabat. Trees cast menacing shadows, muffled footsteps echoed in the distance. Suddenly, a dark figure stepped forward from the gloom like a ghostly apparition, his face barely illuminated by the burning oil lantern swinging from his hand..."

Travel writer Mark Little takes you on a trip to the Rabat, the capital of Morocco, a city which offers the ideal combination of exotic atmosphere and modern convenience.

Wordage: 2,300 words
Sources for photography can be suggested
Rights available: second serial rights (Europe); first serial rights (all areas except Europe)
Minimum fee: negotiable
More about the author
Contact the author: [email protected]


HUMOR
If It's Thursday, This Must Be Andalusia
Author: David Baird

"To the solemn beat of drums, an Easter procession in all its pomp and splendour was approaching. Hooded penitents marched ahead of a massive, ornate float, on top of which swayed an image of the Virgin, serene and unstoppable in her majesty. Only one thing blocked her progress - our bus..."

A travel journalist finds what it is like to be a tour guide, as he leads a group of Californian photo enthusiasts through Andalusia. Encounters with Semana Santa, white villages, a bull-run, a bodega, a Spanish Fawlty Towers, while the bus
driver’s passionate girlfriend trails us by car. 

Wordage: 1,200 words
Photographs available
Rights available: first serial rights (all areas except Spain), second serial rights Spain
Minimum fee: negotiable
More about the author
Contact the author: [email protected] 


TRAVEL
More Than A Museum
Author: Mark Little

"The first time I was in Bilbao, I didn't actually see the place. Bilbao was the brownish-grey smudge on a trip along the northern coast of Spain, from southern France to Asturias. The city was invisible, concealed under a shroud of dense smog, and the place smelled of boiling brussels sprouts, betraying the presence of smoke-belching paper mills.
Talk about first impressions!
Quickly bypassing the Basque city I drove on to the green mountaintops of Asturias, convinced that this was the closest I'd ever get to Bilbao. I was wrong..."

The Basque city of Bilbao: the Guggenheim Museum is just one attraction of this town which has reinvented itself.

Wordage: 1,400 words plus Travel Facts
Sources for photography can be suggested
Rights available: second serial rights (Spain); first serial rights (all areas except Spain)
Minimum fee: negotiable
More about the author
Contact the author: [email protected]


BUSINESS
Clementine Power
Author: Mark Little

"Sometime in the 1950s there appeared a citrus fruit that was darned near perfect: easy to peel, practically seedless, plump, juicy, with the ideal balance of sweetness and tangy acidity. And like other citrus fruit, it was packed with vitamin C. It was a marvelous example of genetic engineering, except that the engineer in this case was a honey bee making its way through a grove filled with the scent of citrus blossom near Nules, a village on the eastern coast of Spain..."

The story of the little fruit which took the world by storm - the Spanish clementine, the hottest thing to hit the US fruit market.

Wordage: 1200 wds.
Rights available
: second serial rights North America; first serial rights all areas except North America
Minimum fee: negotiable
More about the author
Contact the author: [email protected]


FOOD
Olive Oil 
Author: Janet Mendel

"I live in a small olive grove in southern Spain, on a hillside overlooking the Mediterranean. Every year a family comes and picks the olives. The grandmother does most of the work. She walks out from the village - about three miles - in all sorts of weather (the harvest takes place in December and January, the wettest time of the year). She knocks the olives off branches with a pole and picks them up by hand to fill big gunny-sacks. Her grown sons come on the weekend to cut down high branches and haul away the sacks. On nice days, the grandchildren come too, to help a little, to play beneath the trees.  
After the harvest, I receive a big jug of olive oil - my share of the produce from the olives they picked and took to the mill. To test its virtues, we pour some into a dish and dip chunks of fresh, country-style bread into it. My oil is golden, a bit cloudy, with a fruity fragrance and a sunny flavor. Olive juice, pure and simple..." 

All about how Spanish olive oil is produced, graded and used in the kitchen. 

Wordage: 2000 
Rights available: Second North American Serial Rights 
Minimum fee: negotiable 
More about the author
Contact the author: [email protected]


TRAVEL
Secret Valley
Author: Mark Little

"Every March one of the most spectacular shows nature puts on in Spain takes place in a remote valley in the north of Extremadura. Along the banks of the Jerte river, two million cherry trees will burst into blossom.
There’s nothing like springtime in the Valle del Jerte. In fact, the valley is pretty nifty in summer, autumn and winter too. Whenever I have the urge to spend some time in a place that’s uncrowded, and where I can be in contact with what some people like to call the 'real' Spain, I jump in the car and head for my favourite valley..."

Heading to the little-known region of northern Extremadura for a relaxing holiday surrounded by cherry trees in full bloom.

Wordage: 1,400 words plus Travel Facts
Sources for photography can be suggested
Rights available: second serial rights (Spain); first serial rights (all areas except Spain)
Minimum fee: negotiable
More about the author
Contact the author: [email protected]


FOOD
Tapas Make Great Party Fare 
Author: Janet Mendel
Photography by John James Wood

Spanish Tapas"In Spain, tapas are appetizer foods served in popular wine bars. Translated into plain English, tapas mean great party food. The variety of dishes--salads, seafood, meat and more--makes a fun way to entertain, whatever the occasion..."

Tapa-hopping is part of the convivial Spanish way of life. With a few friends you stop in at several tascas, taverns or bars, to have a glass of wine and sample the tapa specialties of each. Usually you stand at the bar rather than sit at a table.

Length: Six recipes, accompanied by color photographs by John James Wood 
Rights available: First North American Serial Rights 
Minimum fee: negotiable 
More about the author
Contact the author: [email protected]
 


TRAVEL
On Track in Iberia 
Author: Reed Glenn

"Sipping champagne, we savored the soft gray-green blur of olive trees against rust-red soil as our train hurtled through the Spanish countryside at an astounding 180 miles per hour. Thoughts of extra virgin olive oil and olives in martinis flitted by with the scenery. Between the olive groves, pastoral farms, stately castles and storybook villages punctuated the peaceful Spanish landscape. 
A few days later, we traced a serpentine river past leafy hillsides of port wine grapes on a poky Portuguese train. The engineer tooted the whistle at every turn and stopped at every village -- a real treat since sparkling tile murals illustrated the region's history on the walls of each rustic depot. Between the vineyards, gnarled cork trees brought images all things made from their buoyant bark, including the popped top of our champagne bottle..."

Train buffs will enjoy the terrains of Spain and Portugal - a natural locomotive duo - and a new pass makes this rail fandango easy. Travel writer Reed Glenn's 10-day Iberian train trip took her in all directions in these two scenic countries and on all types of trains from the fastest to the slowest; and from the highest tech to the lowest. 

Wordage: 1700 
Photographs available
Rights available: Second Serial Rights 
Minimum fee: negotiable 
More about the author: A free-lance writer and photographer based in Boulder, Colorado, Reed 
Glenn contributes to major magazines and newspapers, including National 
Geographic Traveler, Travel Agent Magazine, Modern Maturity, American Way, 
The Toronto Globe and Mail, The Los Angeles Times and Los Angeles Times 
Syndicate, The Dallas Morning News, Newsday and The Denver Post.
 
Contact the author: [email protected]


RIGHTS:
First serial rights: license to publish article once and for the first time in a periodical (in a given geographic area if specified, ie. First North American Serial Rights).
One-Time Rights, Simultaneous Rights: non-exclusive license to publish article once.
Second serial rights: non-exclusive license to publish an article that has previously appeared in another publication.
All rights: exclusive license to publish an article

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