- Sho Spaeth has worked in publishing and media for 16 years. He joined Serious Eats in 2016.
- Prior to joining Serious Eats, he worked at The New York Times for a decade.
- Sho has written for Time Magazine, The New York Times, The Baffler Magazine, Conde Nast Traveler, among other publications.
Sho Spaeth has worked in publishing and media for 16 years. Prior to joining Serious Eats, he worked at The New York Times for a decade. He has written for Time Magazine, The New York Times, The Baffler Magazine, Conde Nast Traveler, among other publications. He eats a lot of noodles and clams, and he sometimes writes recipes.
Sho's essay "Easy, Peasy, Japanese-y: Benihana and the Question of Cultural Appropriation," published by Serious Eats in Februrary 2019, was selected for The Best American Food Writing 2020, edited by J. Kenji López-Alt and Silvia Killingsworth.
Sho's Desert Island Food: "As a class, noodle soups; if I had to be specific, Northern Vietnamese-style beef pho with raw slices of filet or eye of round on top and a pile of freshly sliced green or red chiles alongside."
Sho is a graduate of Bard College, where he earned a BA in English Literature.
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