As painful as it may be to accept, the last days of summer are upon us; it's not even September yet and we're already waking up to 55ºF mornings here in Syracuse. It's always a little sad to say "see ya later" to summer, but I for one am ready for sweater weather and weekend hikes through crunchy orange leaves. And don't forget all that fall baking! I'll take anything and everything with cinnamon, plzzz. Since the abundance of local summer produce will start to dwindle soon, too (well, at least here in the northeast), I figured now is the perfect time to round up . . .
Within the last couple of months, I've gotten more than a handful of emails asking for food photography tips, and about my upcoming workshops. I have to say this is very flattering, especially considering where my photo skills were just a couple of years ago (see heinous examples below). And since I really enjoy teaching this stuff, I thought, why not put together a quick cheat sheet with my top pointers? Although I don't have a professional photography background, I love talking about this topic since I just overcame these obstacles pretty recently myself, and . . .
You guys, have you heard of ‘hygge’ yet? Pronounced hoo-gah, and loosely translated from Danish to “a sense of comfort, togetherness and well-being,” the concept has recently started to gain popularity outside of Denmark. My personal obsession began when I learned about The Little Book of Hygge (William Morrow, 2017), written by the CEO of the Happiness Research Institute in Copenhagen – a guy I suspect knows a thing or two about well-being. Ever since getting my hands on this book, not a day has gone by that I haven’t thought about this funny word. Hygge is, above . . .
I am a hardcore morning person. By that I mean I have absolutely no problem waking up at 5:30am to tackle my day. In the early morning, I feel like I can take over the world: I have tons of energy, I work fast and think creatively, and am typically in a great mood (which is why most of my blog posts are written before sunrise). I realize this is in no way normal and many people would kill to have more pep in the morning, but before you get too envious, let me tell you about my evening self. Me!* By 9pm I'm dead. I have zero desire to do more than pour myself a . . .
It's been exactly one week since this new chapter of my life began. After what easily qualifies as the longest week of my life, I'm happy to report that all my boxes are unpacked and I'm officially settled into my new place. Since I haven't yet had a chance to test or photograph new recipes, I thought this would be the perfect opportunity to talk about my favorite food photography props, which are freshly reorganized in their new home. When I teach my food photography class at NGI, prop styling is always a hot topic among the students. Using the wrong props - or . . .
Although most of us know to eat oatmeal for breakfast and kale for lunch, snack time can still be a pitfall. The problem is that most designated snack foods are inherently unhealthy. Chips, crackers, granola bars, etc. tend to have high levels of saturated fat, added sugars, and chemicals we can't even pronounce. (For example, check out the ingredient label for a popular breakfast cereal that's marketed as 'healthy'. Scary, huh?) These are not even real food - rather, in the words of Michael Pollan, they're "edible food-like substances." When choosing healthy . . .
In times when complex cooking is out of the question (e.g. hurried weekday mornings, late après-work nights), toast is my savior. Whether for breakfast, lunch or dinner, the possibilities are endless and prep time is a breeze. I've been brainstorming ways to incorporate more video content into my site lately and thought this quick, overhead-style toast tutorial would be a fun way to start. Let me know what you think! A few recipe notes: -I use Ezekiel brand spouted whole grain bread. It's made with organic whole grains and does not contain any . . .