We recently had the opportunity to sit down with Sophia Roe — James Beard Award-winning chef, two-time Emmy-Award nominated TV host, writer, producer, and editor based in Brooklyn, known for her distinct lens on honesty, diversity, and inclusivity. Her passion for food extends beyond the plate, rooted in a personal understanding of and advocacy for food insecurity. Her work is grounded in the intersection of the two — celebrating the beauty and art of cooking, while striving to amplify resources that promote food justice, build sustainable and equitable food systems, and combat consumer confusion in today’s ever-evolving world.
Sophia is the creative force behind TV series Counter Space and culinary and live events studio, Apartment Miso, where she fosters an engaged and passionate community across Instagram, Youtube, and IRL. We’re so excited for you all to get to know this dynamic and influential voice a bit more. Read on to follow along with this special conversation! xx
a conversation with Sophia…
1
Let’s start from the beginning! Tell us a little bit about the journey that led you to where you are now.
I’m afraid we don’t have enough time or character allotment for that story. Let’s just say I was a nobody girl from a nowhere place who let food completely convince her otherwise. Food taught me how to love myself, and while the journey of self-love is never linear, my relationship with food is exactly that. The culinary world has been my constant, my greatest teacher, and most reliable friend. The career I have directly correlates to the depths of that relationship. Most of us cooks probably feel the same way. I’m not special, I’m just open about that relationship. Food quite literally saved my life.
2
What inspires you? What factors have played roles in the development of your cooking style?
I’m deeply inspired by fantasy, imperfection, joy as resistance, and the power of eating in conjunction with the planet’s circadian rhythm. The planet’s ability to give us all what we need exactly when we need it blows my mind every single day.
3
Your passion for food is deeply intertwined with your advocacy for global issues like food justice, sustainability, and industry whitewashing. Can you elaborate a bit more on the philosophy behind your work?
I grew up very food insecure, so for me, it’s not just about plates of pretty and tasty food. Learning to understand how our food systems and footways work is essential to the work that I do within the industry. Wellness isn’t applicable if it hurts the planet or marginalized groups of people. I think it’s important to take a deeper look into who has historically had access to nutritious food (and who has not.) For me, nothing is linear or without deeper inspection. While food deeply inspires me, it’s the people that work so diligently to protect our food systems that keep me curious and informed.
4
Much of your advocacy focuses on building more equitable food systems. What are some ways readers can make an impact, both in their own kitchens and within their communities?
Understand what grows in your areas, shop as locally as you can, never be scared to ask your local farmer questions or how to help get involved in your local agricultural community, learn about what mutual aid or local non-profit organizations already exist in your community and don’t be scared to get involved at whatever capacity you have the bandwidth for, and do your best to shop, eat, and consume as mindfully as possible.
5
Between developing recipes, creating content for social media, collaborations and more, you wear many different hats! Tell us what a typical day-in-the-life looks like for you.
Between developing recipes, creating content for social media, collaborations and more, you wear many different hats! Tell us what a typical day-in-the-life looks like for you.
It all really depends on the day. I typically wake up around 7am. My morning consists of a very basic skincare routine, a few minutes of fussing with my hair, and some coffee. I get to my studio around 8:30 and start prepping. Sometimes I’m testing a recipe for a project, event, or editorial. Some days we are actively shooting that day for social media, a brand collaboration, editorial feature, etc. And at least once a week we are doing a direct-to-camera video shoot for a variety of outlets. No matter what, I’m in the studio until at least 2pm (on a good day.) After that, I head home to do more administrative work or I head into the city to run errands, attend meetings, etc. I’m not a night owl at all and in fact, have been told a few times I should be less elusive and attend more events. I guess I’m just very much a morning person, especially in the colder months. I like to eat early, around 5:30 or 6:00 and finish the night off watching Slow Horses or Severance or reading a book. I’m currently reading Miranda July’s book All Fours, and its a masterpiece!
6
Are there any daily habits or non-negotiables that help you stay grounded and inspired amidst such a dynamic career?
Are there any daily habits or non-negotiables that help you stay grounded and inspired amidst such a dynamic career?
Water, social media time limits, daily walks, and weekly acupuncture.
7
What can you share about the relationship between food and wellness? What are some simple ways we can use food to support our well-being?
I always say that wellness is actually a pretty simple concept. I think the self-optimization industry has co-opted the term “wellness” to align with a number of profit or product-based initiatives. I believe that wellness can be explored pretty simply through food, air, water, sunlight, movement, community, and purpose. Something as simple as cleaning your vegetables can support your wellbeing. Wellness was never meant to be a cabinet filled with supplements, powders, and tinctures. Sure, those things are great and can for sure help to optimize your health. But waking up every single day and drinking 12 ounces of water before a nice shower and a podcast can be just as supportive to a wellness routine, and certainly much easier to do consistently.
8
What are your favorite rituals around food and eating with others?
Everything must be shared, endless fresh bread, warm fruits and cold cream for dessert in a pinch, and equally delicious options for guests who aren’t drinking alcohol (sparkling water isn’t enough, let’s give our sober friends a little more TLC)
9
What’s next for you? How do you hope to see the impact of your work take form?
I’m very much looking forward to wrapping up my book proposal (finally!) and (hopefully) finishing my culinary studio by early fall so that we can host events open to the public. I’ve also got a new youtube show i’m launching in June that I’m thrilled about! So much fun stuff!
rapid fire with Sophia…
1
Favorite flavor combination this spring?
I love a classic spring pea, meyer lemon, and dill flavor combination. It’s such a welcome shift from the heavier winter foods we’ve all eaten for the past few months.
2
After a long day, what’s your go-to comfort food?
A massive bowl of the most buttery popcorn imaginable!
3
Favorite playlist to cook to?
Anything that includes Jessica Pratt, The Cranberries, or Alice Phoebe Lou.
4
Most nostalgic snack or treat from childhood?
Boiled peanuts!
5
One product that’s always in your bag?
Dieux Skin Instant Angel! I truly can’t leave the house without this stuff.
