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Sofia Goldstein on Muck Rack

Sofia Goldstein

  • Assistant Account Executive, d exposito & Partners
  • Assistant Editor, SPIN
  • Editorial Intern, WONDERLUST
New York
As seen in: SPIN, WONDERLUST, Yahoo Entertainment, Yahoo Life, Aol, Flipboard, SPIN Magazine, WIUX-FM (Bloomington, IN), SZN Magazine

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Sofia Goldstein’s Journalist Portfolio

KORN DOG

KORN DOG

Freak On A Leash, named after the band's 1998 hit song, features dog and cat clothing, toys, leashes, and col…

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10 TRAVEL QUESTIONS WITH MYLES TOE

10 TRAVEL QUESTIONS WITH MYLES TOE

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Meet Davina Michelle

Meet Davina Michelle

With several No. 1 hits already in her native Holland, Davina Michelle's second album, Higher, released last …

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Articles

Otyken, the Snow Birds

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By Sofia Goldstein
| SPIN Magazine
You may have seen their extraordinary videos, shot in sweeping, remote landscapes, and heard their glorious, swirling, unlike-anything-else music, and wondered, who are these people? They are Otyken, founded in 2015, and featuring a rotating collection of musicians of Chulym, Selkup, Ket, Dolgan, and Khakass ancestry, just some of Siberia’s indigenous groups. The band’s founder and producer, Andrey Chernetsov, is also director of the Honey and Ethnography Museum in Krasnoyarsk.
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SHIVER ME TIMBERS

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By Sofia Goldstein
| SPIN Magazine
Pirate metal has been around since the mid 1980s — I know, we just heard about it — and it’s what you’d expect it to be: a subgenre of metal defined by nautical influences, maritime-themed lyrics, and musicians wearing pirate costumes. This style blends metal subgenres with traditional sea shanties, accordions — accordions are rare in metal, bear in mind — tin whistles and steel drums.
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Tatiana Mora, the first female Venezuelan chef to earn a Michelin star

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By Sofia Goldstein
| WONDERLUST Verified
With more than 20 years professional experience cooking internationally, Tatiana Mora is head of the kitchen and owner of Michelin-starred MITA in Washington, D.C. — the name comes from the Andean concept of “mita,” of collective contribution and community. “For me, it’s about creating a space where people come together through food with intention and connection — to the earth, to each other, and to the experience of sitting at the table,” Tatiana explains poetically.
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