- Sophie's writing on food, science, and more has appeared in Edible magazines, Mashed, Business Insider, Discover, Inverse, the Navajo Times, and Atlas Obscura.
- Her work has been recognized by the NICHM Awards, the USC Annenberg Center for Health Journalism, the Digital Health Awards, and the Society of Professional Journalists.
- She's worked all across the U.S., writing about all things food, from pasture-raised eggs to single-origin chocolate, intermittent fasting to non-stick pan safety, and pie in Pie Town, New Mexico.
Experience
Sophie has a long history of cooking in kitchens big and small, and writing about food, from fad diets to supplement claims, restaurants, food science, and beyond. She got her start learning Hungarian classics in her grandmother's apartment kitchen, and later worked as a cook in the Southwestern U.S., where she perfected creating flavorful meals for a crowd from a two-burner propane stove in the wilderness. She wrote up restaurants for New Mexico's Edible magazine, crafted latte art as a barista, and worked as a personal chef in New York, while honing her science and food journalism chops in grad school. Sophie began developing and photographing recipes for Mashed in 2021. Since then, she's cultivated culinary fungi on a mushroom farm and poured wine at a sustainable winery, all while publishing food writing with the same curiosity and enthusiasm. She also used to have a guava tree in her backyard in Los Angeles, and misses it dearly.
Education
Sophie got her master's degree at CUNY's Craig Newmark Graduate School of Journalism, where she learned to research, pitch, interview, and capture images from some of the best journalists in the field, including a food writing class with Eater New York's chief food critic. Her undergraduate degree is from Brown University.
