Born and raised in Northern California, Lauren Saria is the food editor at the Arizona Republic and been a professional food writer for seven years. She moved to Phoenix in 2009 to attend the Walter Cronkite School of Journalism at ASU and graduated in 2013 with Bachelor of Journalism and Master of Mass Communication degrees. She went on to become a food writer and later food editor at the Phoenix New Times, and in 2014 she won Best Newspaper Food Feature from the Association of Food Journalists for a cover story about efforts to grow heirloom wheat in Arizona. In 2016 she joined the Phoenix restaurant group Chamberlin Hospitality as marketing director. During her time with the fast-growing company, she helped open three restaurants, including two new dining concepts, Taco Chelo and Ghost Ranch: Modern Southwest Cuisine. In her free time you can find her running, hiking with her dog, or practicing yoga.