Magazine Name: 69 Flavors of Paranoia
Twitter: 69FoP
Facebook: http://facebook.com/69fop
Website:
Editors Name: Rycke and Myss Miranda Foreman
Print publication?: No
Mailing Address:: 3707 E Del Rio Drive Cottonwood, AZ 86326
Email: sixtynineflavors@gmail.com
Circulation: 300-400 unique views per issue release/700-900 returning
Submission Guidelines URL:
Approx. Response Time?: 90-180 days
How often do you publish?: Every two months
Year Founded?: 1996-1999 print and 2009 online
Do you take online submissions?: Yes
Information about your publication: 69 Flavors of Paranoia is an online horror and slip-stream fiction publication which is served in the form of a menu, with a different flavor for each. We publish only the cr?me de la cr?me of what we taste: short fiction, poetry, artwork and short films. Each item fed to the beast in the 69FoP dungeon is reviewed, critiqued and if chosen for publication, edited by our Executive Chef Rycke Forman. The online digital menu is prepared by our House-Front Manager and Pastry Chef Myss Miranda Foreman. Together the team perfect each meal, making sure everything is seasoned correctly prior to placing the dishes on the table for a proper Sunday dinner, every two months.
What type of submissions are you looking for?: Ingredients: Horror, Urban-Fantasy, Slipstream, Speculative in the form of Fiction, Poetry, Artwork/Photography and Short Films HERBS & SPICES Monsters, Science Fiction, Alternate History, Apocalyptic, Humor, Gothic, Suspense/Crime, Mystery, Pulp, Noir, Action/Adventure, Western, Romance, Experimental, Creative Nonfiction, Plot Driven, Character Driven MEASUREMENTS Word Count Prefers 2,500 words and below, but will consider up to 3,500. Loves flash fiction (under 1,000 words). It’s difficult to read 3,500+ words on a monitor…and we get bored easily. If you think you’re good enough to stir my stew, then you better make it lean and mean and keep us from the get go.
Tell us about upcoming events or contests: We publish a print anthology complied of the most popular and editorial favorite dishes at the end of each volume.