Mostrando postagens com marcador assignment. Mostrar todas as postagens
Mostrando postagens com marcador assignment. Mostrar todas as postagens

21 janeiro 2013

Editorial | Audubon Magazine

In november 2011 I went on a trip in south o Brazil to do a essay on Pampa`s Grasslands for Audubon Magazine through my agency based in New York, Novus Select. It was my first assignment to Audubon Magazine, after a visit in their office in 2011. It was a very rich experience to know a place so far in my own country and I could understand a little bit about organic meat in this very specific place in Rio Grande do Sul state. Get to know the nature, the beautiful landscape and how they keep that so intact. Great trip!!

The essay was published last december 2012.

See the full essay and the picture slideshow here: http://www.audubonmagazine.org/multimedia/raising-steaks

Em novembro de 2011, fiz uma viagem para os pampas gaúchos no sul do Brasil para revista americana Audubon, através de minha agência baseada em Nova York, Novus Select. A matéria foi publicada 1 ano depois. Foi uma experiência incrível, conhecer um lugar tão distante e ter a oportunidade de conhecer um pouco daquela cultura dos Pampas, saber como é possível o pasto orgânico e consequentemente a carne orgânica. Sair em busca dos diferentes pássaros que só existem ali, justamente em função do tipo de pasto, foi uma viagem que valeu a pena cada situação. Paisagens lindas e ainda intactas.

Veja o ensaio completo neste link: http://www.audubonmagazine.org/multimedia/raising-steakss

13 setembro 2012

Editorial | Travel Assignment | Gol Magazine



 In a two days trip I went from São Paulo to the country side of Minas Gerais State to a travel photo shooting for a very short story on the oldest "alambique" (liquor mill) in Brazil, dated form the eighteenth century, called Engenho Boa Vista in a small town named Coronel Xavier Chaves. This assignment was for the Brazilian Gol Magazine.
Cachaça is a Brazilian liquor obtained from the dregs of molasses sugar cane and distilled after fermentation. The fermentation is obtained because of the wealth of sugar liquid.  This preserved by the by the National Historical and Artistic Heritage.
Here are some images that was not on the magazine also.