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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.

Fifty-three Idiazabal cheeses -- some smoked, others not -- were entered in the competition. Credit: Iñaki Hidalgo, Ayuntamiento de Ordizia

Seated in the center of a jai alai court, surrounded by men in berets and young girls dressed like extras from the old TV

Freshly shucked Blue Point oysters. Credit: Sofia Perez

As we approach the floating dock, Chris Quartuccio cuts the boat's engine, and the steady hum of the motor is replaced by what sounds

Arcadia's mobile market, open for business in D.C. Credit: Sofia Perez

There's nothing understated about the vehicle. A converted school bus painted lime green and adorned with images of carrots, tomatoes and strawberries, it looks