From king cake to smoked pork shoulder and jambalaya, her love affair with Crescent City cuisine runs deep. “In difficult times I remember the Newcomb mantra, Little acorns lead to mighty oaks."īonisteel is a self-described “project cook”-she enjoys spending her weekends tackling challenging recipes, often paying homage to her New Orleans roots. Over time, if you persist, you survive and you thrive.” It’s a life lesson that’s hard to learn, but if you’re good at adapting to change, you’ll be fine in life. “Now you have to be a self-promoter of your work, from the very reporting process where you’re taking photos on your phone that you know you’re going to use for an Instagram post once the story runs, to trying to craft tweets to spark discussion.”Ĭoming up in the often unpredictable and unstable landscape of digital journalism, Bonisteel witnessed layoffs and newsroom shakeups, but relied on her formative Newcomb experience to find strength: “In difficult times I remember the Newcomb mantra, ‘Little acorns lead to mighty oaks’. Her journalism career took off right before social media did, and has required constant flexibility: “Back in the day, the job was writing a story, seeing it go to print, being done with it and moving on,” Bonisteel said. Despite having written several music reviews for The Hullaballoo, she hadn’t seriously considered a career in journalism until she visited Angola Prison Radio Station, where a chance encounter with a New York Times reporter inspired Sara to pursue an MS in Journalism from Medill Northwestern.Īfter graduating from Medill, Bonisteel found work as a general assignment reporter, eventually transitioning into the role of food editor at AOL and later Epicurious.
While at Newcomb, Bonisteel studied anthropology and photography and was actively involved in Tulane’s WTUL radio station. Bonisteel was researching Depression-era Southern recipes for a New York Times article a Michigan native, she has been an editor with the New York Times food desk for the last five years, reviewing daily columns in addition to developing recipes for NYT Cooking, the Times’ subscription-based recipe app. In mid-September, Sara Bonisteel (NC ’98) stopped by Newcomb Institute's new home in the Commons to search through the extensive cookbook collection in the Newcomb Archives.
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