Born and raised in California, Lauren Saria has been a food writer and editor for more than a decade at publications including the Phoenix New Times and Arizona Republic. She holds Bachelor of Journalism and Master of Mass Communication degrees from the Walter Cronkite School of Journalism at ASU. 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 her free time, you can find her running, hiking, or practicing yoga.
Former Automat workers say they were told the restaurant’s mandatory 20 percent service fee would make for a more equitable workplace. But the reality was more complicated.