Lately, I’ve really been enjoying the process of creating imagery to illustrate a series of food-instructional articles for POST, a beautifully crafted, Rochester, NY – based magazine. Thus far, I’ve spent time photographing for four such articles, three of which have been published in successive issues of POST, with the next coming in the September / October issue, and more planned down the road.
It’s not too often that I’m able to write-up a blog post about a recent project so soon after having completed the photography, and it’s even less often that I’m able to post while the event that the work was created for is still happening, and the work is out on display. In most cases, the publishing of posts is delayed for months, because of the need to wait until the client has released the work to the public in whatever manner was intended. In other cases, it’s simply because the crafting of blog posts is delayed due to my own schedule of things. I really love having this opportunity to sit down today, and write a post while things are still fresh and relevant and happening!
This post has been inspired by the numerous text messages, e-mails, and social media PM’s from friends of mine wanting to see the trophy that was collected on Saturday night in Las Vegas, NV. Super-sorry to have to disappoint you.
Here in my cozy office, on this gray, windy, Sunday afternoon, my heart is full, and I almost feel as though I’m sitting up in my chair a little bit taller than usual. The reasons for this are many, but for this moment, I’m focused on the events of this past Friday evening.
One chilly, Friday afternoon in early January, I had the fortunate circumstance of being able to work alongside chef Chris Brandt, of Wegmans Food Markets, in the cozy confines of the Test Kitchen at Next Door Bar and Grill. I was there to create images that would help to illustrate a magazine article being produced for Post, and was working closely with Sue Gardner Smith, who was gathering up all of the important details, and would be writing the article.
The blustery scene and biting, below-zero temperatures just now outside stand in stark, nasty contrast to the days last spring, when this body of work was created, and though I’m only separated from those Arctic-legit conditions by mere feet, the confines of my office stand as a warm, sound and cozy outpost in this barren tundra of Caledonia, NY.
Seeing the calendar reminder for tomorrow’s scouting mission at Seneca Park Zoo, in Rochester, NY, was the little kick that I needed this afternoon to begin sharing some of the past year’s work in a series of blog posts that have been stacking up for quite some time, now. So, let’s begin.
I honestly don’t know where the months go. I’m almost in disbelief that it’s been a year since my last post here, and with a new web site looming on the horizon, it’s high-time to get back in the habit of generating some fresh content. Today seemed like a great opportunity to get back on that path, because a couple of the really cool and fulfilling projects I’ve been involved with recently, hit local newsstands just this morning.
I’m pretty certain this will be my shortest-ever blog post, but that’s alright. I felt compelled, proud, and excited enough to take a few minutes and get it out before beginning to pack for a “work” trip to St. Lucia. The sun-block and flip-flops can wait for a little bit.
September has long passed. The seven-degree air and new-fallen snow on the boughs of the backyard fir trees seems so far removed from the dry heat of the desert canyons we camped in just a few months ago. Those canyon-river days are just below the surface, though, and if I close my eyes against the winter scene outside, I can be back there in just a few short moments.
I’ve just recently completed what is likely one of my all-time favorite projects ever. During the past few weeks, I have visited five different dairy farms in western New York that supply organic milk to Wegmans Food Markets, for use in various products sold under the Wegmans Organic brand. Popular products such as Wegmans Organic Milk, Half and Half, and Super Yogurt head the list.