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Sofia Perez is an independent writer and editor with more than 25 years of journalism experience, working for a wide variety of media outlets. She is a contributing editor for Rodale's Organic Life, and her writing has appeared in publications such as the New York Times, Wine Enthusiast, Gourmet, and Saveur, where she was deputy editor and editor-at-large for eight years. She has taught food-writing classes at New York City’s Institute of Culinary Education, serves as a judge for the James Beard Foundation Book & Journalism Awards, and is the interpreter for chef Ferran Adrià during his visits to North America. Most recently, she completed her first book, "So This Is How It Ends," a historical novel about the Spanish Civil War.

Sofia’s journalism career began in broadcast news, at the "NBC Nightly News with Tom Brokaw" and NBC News’ flagship morning show, "Today," and she produced documentaries and educational programming for various television channels. She also spent several years as the director of communications for the Rainforest Alliance — an international nonprofit known for its pioneering work in sustainable agriculture — and continues to work as an editorial consultant for the organization, as well as serving as the editorial director for the nonprofit Clark Hulings Fund for Visual Artists.

In 2006, Sofia received the Premios Internacionales EVA award for “Journalist/ Communicator of the Year" in Pamplona, Spain, and was a finalist for the 2003 Greenbrier Scholarship for Professional Food Writers.

A born-and-bred New Yorker, Sofia is the proud child of two remarkable Spaniards — who transmitted to her their passion for food and their homeland — and she is fluent in her parents’ native language. She holds a B.A. in English Literature from Princeton University.

Chef Bittor Arginzoniz slicing beef. Credit: Copyright 2016 courtesy of Etxebarri

When my friend Andoni Luis Aduriz invited me to dinner in Spain's Basque countryside, I knew the food would be wonderful. Aduriz is the

Chef Francis Mallmann. Credit: Copyright 2016 Peter Buchanan-Smith

“Fire is a language all its own. It’s magical. Mysterious.” No, these are not the words of a committed arsonist, but rather Francis Mallmann,

The scene for a Kendall-Jackson farm-to-table dinner. Credit: Copyright 2016 Sofia Perez

When it comes to Northern California culinary destinations, San Francisco and Napa Valley get much of the glory, but if you overlook Sonoma, you'd

Chef and "Prune" author Gabrille Hamilton and the cover of her cookbook. Credit: Hamilton photo by Melanie Dunea.

"Don't use anything better -- no brioche! no pain de mie! -- in some attempt to make this 'gourmet.' We are not that kind

Roasted Red Peppers With Scallions and Chèvre. Credit: Sofia Perez

Dear Kale, Your 15 minutes are up. Signed, Cauliflower While doing research online, I came across several articles that declared cauliflower the new kale and,

Dishes of Portobello Mousse by Dirt Candy. Credit: Sofia Perez

When people talk about eating local food, the first thing that comes to mind is often produce-related -- shopping for fruits and vegetables at

Part of the weekly share from the CSA. Credit: Sofia Perez

When I decided to join a community-supported agriculture (CSA) group last year, I had many reasons -- first among them, my weekly share of

Beef jerky. Credit: Sofia Perez

If you're someone who likes to experiment in the kitchen, you know that inspiration can strike in unexpected ways. The latest spark for me