Fill your plate


Culinary photojournalism is one of my favorite gigs! There is no staging, no fancy backdrops. It is run and gun to create photos and video that capture the event.  

I have had the good fortune to cover a handful of Chef Hopeton’s supper clubs including this latest installment of Flavor Excursions (FE).  Chef Hopeton Hibbert and his wife Oksana have hosted 22 of these culinary excurtions since January 2012. Each one takes a single theme  and expands it into a menu that fills a seven-foot high chalkboard. The themes have included the traditional cuisines of italian and french to more interesting combinations like a “Zombie Dinner” and “Bourbon, Beer & BBQ”.

This supper was billed as a Greek night and a customer-appreciation event for patrons attending more than five FE dinners. Chef Hopeton wanted a short video that would included sound bytes from some of these patrons. 

It’s always a challenge to grab the best shots in both video and stills. Photojournalism has been a great training ground for this type of experiential video. I even created an Instagram video short.

 


Website edit

Every article tells me as an editorial & portrait photographer that I need a cohesive voice to present on the view I post to the world. It is just overwhelming – ten years of images from photojournalism assignments, sports, personal projects and commissions.

That anxiety is only increased by the lack of hours I have to perform this exercise. Adult responsibilities require me to work in a dayjob. So I spend eight hours in what I call a “cube farm” then come home to troll through thousands of images every night. I have been second guessing my choices for three months. 

My struggle is in defining myself. I love photojournalism and working in a newspaper. I have shot every type of situation, from food, sports to funerals and church services. My work has been well received but after more than ten years I want to move forward. My heart needs more freedom to use those artistic stirrings . The move to more editorial work means the upcoming months will be filled with personal work until i have that clear niche. 

This website will be consistently updated on my progress and struggle. For now, the first edit of my new Format-based site is mostly complete except continued work on personal projects and the store portion for prints of my work. 

Almost there… 







Let’s be healthy

My continuing journey into good health has now ventured into the gluten-free lifestyle. Even though I don’t know if I have a sensitivity to wheat products, I do have skin issues like eczema etc. that can be attributed to a wheat sensitivity. At first, I thought I would give it a six-week go, but if you are eating clean giving up gluten is not that big a deal. So I have decided continue on this path and use this as an opportunity to explore different recipes. 

My good friend and Atlanta personal trainer Stacy Booth got together for a meal-prep and photoshoot day. We took some recipes from the New York Times Cooking sections and adapted them to be healthy and gluten-free. 


Both meals followed the protein, starch, veggie combo. 

For meal one, we cooked a lemon chicken, butternut squash, and Brussel sprouts. The chicken recipe was a Lemon & Garlic Chicken with cherry tomatoes which can be found here.  

We cooked the two breasts in a cast-iron skillet using coconut oil. We left out the wine, sugar, flour and cheese. We added extra garlic and lemon slices. The butternut squash recipe was divine. It’s listed hereWe used dried cranberries because currents were impossible to find. Also, cranberries and pecans seemed like a better combo. Brussel sprouts are classic choice. You can not go wrong with this recipe. We added paleo-friendly turkey bacon, shallots, and rosemary. 

Meal two spoke to hamburger cravings. NYT had this recipe. We used a lean ground chicken breast with “smallish” chopped red bell pepper, green bell pepper and onions. To this mixture, we also added, salt, pepper, garlic and onion powder. As a binding agent, we added one egg and oat bran. Instead of pan frying, we baked them in a 350 degree oven in a cast-iron pan greased coconut oil. 

Rounding of the burger menu we made sweet potato fries and a kale salad. We topped the salad with a lemon garlic dressing. The sweet potato recipe is here

The salad dressing is a basic oil/vinegar combo. Mix a 2-3 cloves of finely chopped garlic and the zest from one lemon with extra virgin olive oil and white wine vinegar. Add salt and pepper to taste. Then stir with a folk/whisk or shake in jar etc. 

If you are doing meal prep, these six recipes can be cooked together. The meals will cover about eight to ten meals for the week. 

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