C O N T R I B U T O R S
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Rebeca Figueiredo is a
Brazilian photographer
focusing on portraits
and lifestyle, seeking to
tell stories through the
details that translate the
atmosphere of places
and moments. For this
issue, she traveled with
writer Catherine Balston
to Brazil's Serra di
Mantiqueira mountains
to photograph trailblazing
women cheesemakers (A
New Frontier, p. 42).
Christine Burns Rudalevige
is a Maine-based journalist
and editor of edible
MAINE. Since completing
culinary school 12 years
ago, she has focused
on food writing, which
currently includes Can Do
(p. 14) and In Season (p.
23) for Culture. Her words
and recipes have appeared
in Fine Cooking, Eating Well
and Cooking Light. In this
issue, she also explores
a controversial pairing
(Cheese + Fish: It's All Greek
to Me, p. 54).
A Brit living in Brazil,
Catherine Balston smuggled
vintage cheddar in her
suitcase for years. Now,
she's spoiled for choice with
delicious Brazilian cheeses,
including those made by the
cheesemakers in the Serra
da Mantiqueira mountains
who she visited for this issue
(A New Frontier, p. 42). She
writes about her discoveries
in Brazil for publications
that include BBC Travel and
Monocle, and has authored
city guides for Wallpaper*,
Fodor's and the Louis Vuitton
City Guide series.
A freelance writer and cheese
lover based in Greenville,
South Carolina, M. Linda
Lee is the former editor
of the US editions of The
MICHELIN Guide, editor of
A Taste of euphoria cookbook,
and a contributing editor to
TOWN and Vive magazines.
She also serves on the board
of Slow Food Upstate. For
this issue, she sat down with
chef Beau Owens of The Lazy
Goat to get the scoop on the
restaurant's fried goat cheese
appetizer (Chef's Dish, p. 34).
