Thank you, Christine and Oliver, for a beautiful day.
Back from another three-day shoot for Joe Beef restaurant in Montreal. We shot dishes in the restaurant, made excursions to the outskirts of Montreal for poutine and hamburgers, and then there was Chinatown to eat jellyfish (and other things “not for Canadians”) with the Joe Beef chef, sous-chefs, and bartender at 3 a.m.
I just got back from two weeks visiting family & friends on and around Vancouver Island. We took 6 ferries in 12 days and…
Two of my favorite people, Amelia Posada and Erika Nakamura, have finished their internship programs at Fleisher’s and are moving to Los Angeles to open their own sustainable butcher shop. In the next few weeks they are signing the lease on their building, getting married legally in Connecticut, driving across the country, having a wedding ceremony on the west coast, and opening their new shop, Lindy & Grundy’s Meats. I will miss them, but it is California’s gain.
Check out Amy Scattergood’s post on the LA Weekly blog (with more photos of Erika & Amelia).
Hot off the press: A cookbook published by the Kripalu Center for Yoga & Health – the largest center of its kind in the United States and located in the rolling hills of the Berkshires. I photographed the dishes, executive chef Deb Morgan and helpers cooked, Jessica Bard styled, and it was overseen by Kripalu creative director Elena Erber. May the recipes inspire clean eating everywhere.
For a recent issue of Edible Hudson Valley, writer Lee Bernstein and I visited New York’s medium security Fishkill Correctional Facility for a tour of the kitchen, messhall, and food storage rooms. No food is actually cooked on the premises – it is prepared off-site, trucked in, and the packaged contents are heated in large stainless steel tubs and served by inmate staff. Meal names are often glamorized (“creamy chicken dinner” consists of bagged chunks of soy protein mixed with bagged white powder, plus water). For the full story see the Summer 2010 issue of Edible Hudson Valley.
For the July 2010 issue of Chronogram magazine, I met a Benedictine monk who makes artisanal vinegar at a monastery in Lagrangeville, NY. Read Peter Barrett’s full story here.
The Elephant Wine & Tapas Bar, in Kingston, NY, is located directly across the street from Fleisher’s Grass-Fed & Organic Meats. This is convenient as that is where chef Rich Reeve sources much of the meat on his menu. He buys the inexpensive cuts and turns them into adventurous tapas dishes. The menu changes regularly, but one night’s offering included beef heart tacos, lamb sliders, “porchetta” roulade, Basque style bbq lamb ribs, and crispy blood sausage. I spent an evening speaking to and photographing chef Reeve and will make a complete post later, but for now, one of my favorite dishes of the evening, bone marrow:
On Prince Edward Island, Canada, oysters are harvested today much as they were 100 years ago. Oyster farmers float above oyster beds in dories, and they use long forked tongs to collect the shellfish from the red sandy bottom below. On board, they sort the oysters by shape and size, and pack them into crates. Here is a glimpse into one oyster fisherman’s morning on the sea, when the spring season opened this May.
In April 2010 Fleisher’s Grass-fed & Organic Meats hosted a full-day class in butchery. Students observed master butcher Hans Sebold slaughter a locally-raised heritage pig at a family-owned farm in Stone Ridge, NY. Back at the shop, Joshua Applestone and Thomas Schneller, master butcher and CIA instructor, led demonstrations in pig butchery, sausage-making, and curing charcuterie.
I am not including the more graphic of my photos, but if you are sensitive you may want to skip this one.
At Mint Premium Foods in Tarrytown, NY you may trip when reaching for an obscure food product on the haphazardly stacked shelves, but it might be worth the risk for all the fine cheese you will sample while tending your bruise. Shot for the Spring 2010 issue of Edible Hudson Valley.
On location in Montreal, Canada on a shoot for the Joe Beef Cookbook we are doing for Ten Speed Press.
I was asked to visit a rabbit farm to photograph a rabbit for the front page of the New York Times’s Dining section. Of course, I gave them a bunch of options. Here is the one that ran, and if you click through you will see more of the Dining editor’s favorites on the NYT Blog. You will also read a lot of irate comments from readers. People canceled subscriptions they were so angry about this story. To paraphrase a poster with a different attitude, ‘It seems it’s only edible if it’s not cute.’
The ultimate food blogger, Julie Powell, author of Julie & Julia, on location at Fleisher’s – the butcher shop where she interned for her new book Cleaving. This portrait of Julie did double duty for a profile about her in Chronogram magazine, and it will also be included in my upcoming book, River of Words: Portraits of Hudson Valley Writers (SUNY Press, August 2010).
Hopping around Puerto Vallarta, Mexico with my brother was a blast. He has been bicycling around the world for ten years (favorite stops: Argentina, Brazil, Mexico, Thailand, India, France, Ireland, and Greece) learning languages and planting trees. His olive skin has turned a darker shade from years of exposure to the sun and elements and he speaks Spanish with a Portuguese accent. Everywhere we ate in Mexico he asked the chefs if his sister could take pictures in the kitchen.
Stony Creek Farm in Walton, NY, offers tent style camping (complete with flushing toilets, indoor gas stove, a wood floor platform, and furniture) to people who want the farm and camping experience without all the roughing it. I shot a story about it for the New York Times.
Obviously, I don’t shy away from meat. But like so many others, I was a strict vegetarian for almost a decade. Luckily, there are now sources to buy meat that comes from well cared for animals that lived decent lives. On a recent shoot with farmer Richard Biezynski at North Winds Farm near Tivoli, NY, he told me if he hadn’t become a farmer, he would have been a vet. On season, you will often find me visiting his booth at the Woodstock Farmers’ Market.
The folks at Brooklyn-based A Razor, A Shiny Knife (self-described as “an educational, social and theatrical culinary experience”) hosted a weekend event near Ithaca, NY in which guests witnessed a boar journey from farm to table. I photographed and captured sound from the all-day event for the New York Times. Follow through below for the audio-slide show.