Mary Jane Bartlett runs Little River Eco Farm outside of Raleigh, in Erwin, North Carolina. She discusses ethics and the environmental impacts of raising livestock.Read More
Since I’ve been working on video editing for other businesses, I’ve begun to see some ways in which video would be beneficial to my own food photography work. I created this Vimeo channel as a starting point. It’s very exciting to see the possibilities of creativity and where new avenues can lead you.
Initially I was using iMovie because that’s what came installed on my computer. It was fine, but there were too many limitations for someone who is used to being able to manipulate colors individually in Lightroom. The above video was created with Premiere Clip, but I’ve since been working in Premier Pro and loving the control made available by the flexibility of editing options. I can’t wait to share more again soon.
Relatedly, I began offering editing services for fellow photographers about a month ago, so I’ve been working on some shoots in addition to my own. I love being able to support my peers and nurture a strong creative community.Read More
Technically these are mucver, which is basically the Turkish word for zucchini fritters. These are my favorite summertime meal, hands down.Read More
In my past life, I composted the ribs of leafy greens. Luckily I’ve come to my senses. But it was brought to my attention that most people probably do the exact same thing. And it’s no fault, really. I understand, sometimes it’s hard to know what to do with the “leftover” parts. Or even to think there is something to be done with those parts, because recipes often say to discard them. Let’s change the narrative.Read More
This began as carrot cake, but I kept adding more things. Sometimes your inner cook takes over mid-baking. Nothing wrong with that.Read More
Sweetened cream cheese… My favorite frosting ever, hands down. But it can have quite a commanding presence, amiright? This version is not as thick.Read More
I batch prep veggies and grains for the week-ish. I roast almost all of my vegetables. I will leave small amounts raw for salads, but I generally prep a sheet pan of every veggie that comes home with me. Some serve two purposes.Read More
Interview with Alexis Jenssen about her experience advancing the Apex Farmers Market and some contemporary food culture observations.Read More
My favorite bread thing that doesn’t require you to work with yeast. I know so many people just want nothing to do with any recipe involving yeast. For good reason. It can be super confusing and quite fussy. These tortillas are drama free comfort carbs.Read More
…but it is really interesting to me how we decide to sustain ourselves, and I think it’s worth talking about. Everything we eat and drink is a vote for how we see the world. Food means so many different things to everyone on earth. …Read More
Hi. Hey. Hello. My name is Meg and I’m a vegetarian. Yep. I decided to bring this up with a meat shoot because, somehow at one point, I had this bizarre-o notion that I couldn’t possibly be a legit food photographer until I shot a raw steak.Read More
…the next time you have a host of bananas that you’ve just got to use up STAT, try making banana jam. You can gift it or eat it, but either way, you’re opening the door to more past-their-prime-banana opportunities.Read More