About me
A journalist with more than 25 years of experience, Sara Bonisteel (she/her) has written about Canadian butter tarts, all-you-can-eat chicken dinners in Michigan and the World’s No. 1 Elvis fan. She has a master’s degree in journalism from Northwestern University and studied cultural anthropology at Newcomb College in New Orleans. She is currently an assistant editor on Food and Cooking for The New York Times.
