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Quick Answer: Who is the food editor of The New York Times?

Sam Sifton, right, in 2018. Sam Sifton (born June 5, 1966) is an American journalist and Food Editor at The New York Times.

How do I contact New York Times cooking?

If you are in the United States, please call 1-800-NYTIMES ( 1-800-698-4637 ).

How can I email Sam Sifton at the New York Times?

Sam Sifton’s Email

  1. @gmail.com.
  2. @nytimes.com.

Where did Sam Sifton go to college?

David Corcoran is the editor of Science Times, The New York Times’s weekly science section. He joined The Times in 1988 and has worked in a variety of positions, including education editor and deputy Op-Ed editor.

Who owns NY Times?

The paper is owned by The New York Times Company, which is publicly traded. It has been governed by the Sulzberger family since 1896, through a dual-class share structure after its shares became publicly traded.

How do I contact the New York Times editors?

To contact other Editorial teams:

  1. To write the Editorial Page Editor: [email protected]
  2. To report a factual error in a news article: [email protected] All letters asserting factual errors will be forwarded to the appropriate editors.
  3. To send a letter to a specific Sunday section:

Who is Sam Sifton married to?

Personal life. Sifton is married to Tina Fallon, an independent theatre producer, and resides in Brooklyn.

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Who is Alexandra sifferlin?

Alexandra Sifferlin is a health and science journalist. She is currently the health and science editor at New York Times Opinion. Before that, she was the deputy editor of Elemental, a health and wellness publication by Medium, and a staff writer at Time Magazine. She currently lives in Brooklyn.

Who is James Gorman New York Times?

James Gorman is a science reporter at large for The New York Times. He writes about animal behavior, evolution and conservation.

Is The New York Times a scholarly source?

Newspapers are not as easy to classify as other sources. Newspapers are not scholarly sources, but some would not properly be termed popular, either. But some newspapers, such as The Wall Street Journal and The New York Times, have developed a national or even worldwide reputation for thoroughness.

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