Hand Made Ice Cream: Portland’s Fifty Licks

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There’s nothing better than shooting something that is super delicious. We had such a good time shooting with Chad and his PR partner, Nora from Little Green Pickle. Chad scooped and scooped–and that meant we all got to eat an insane amount of the most scrumptious ice cream. If you haven’t yet tasted Fifty Licks yummy ice cream get yourself straight over to his super-cute truck which can be found at the Good Food pod on SE Belmont at 43rd.


Recent shoot: Adam Sappington, Country Cat

It’s always fun to do a project with someone you know well. I’ve known Adam for years and have always been a big fan. Adam’s PR agency came to us with a challenge: create some stylized images that convey Adam’s approach to butchery and capture the offbeat groove of the Adam and Jackie’s restaurant. We were aiming for something on the cool, unpolished side. Definitely not the “white-jacketed chef in a meadow” approach.

Zenger Farm was the setting. Adam piled his truck with meats and produce from his local suppliers. The barns and outbuildings yielded all our other props. As the light softened in the afternoon, we shot some basics: PR portraits, headshots, a few golden images as the sun hit the horizon. But in my view, all the early shots were leading up to my favorites, like this one. The light had gone cool and omni-directional. Adam channeled a darker, groovier vibe and I think it all works.

Check out the gallery to see the progression of light during our shoot. I’ve arranged them from where we started to my favorites at the end.

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Crab Processing

This is a shot from last week – a dungeness crab processing facility.  I love it when I can shoot in a reportage style and give the client a little something they weren’t expecting.

Additionally, I’ve been thinking about what I want to focus a new personal photo project on.  This frame helps me zero in on what’s been gelling in the back of my mind.  More on that later …


IACP conference & French Butchering Lesson

… just finished up an exhausting and delicious week while the International Association of Culinary Professionals conference was in town.  We’ve been a member since we worked on the Paley’s Place cookbook and it’s a wonderful collection of the best food writers, publishers and restauranteurs around.  The IACP puts on seminars and gives out awards (kudos to Lisa Schroeder of Mother’s and Mama Mia Trattoria – best restauranteur).  After a week of early morning classes, food-tourism in my own town, then late nights hanging with out-of-towners I rarely see, I had the opportunity to see something really special Sunday morning.

I was invited to see how the French butcher a pig.  My curiosity may seem odd to many, but I’m a certified carnivore, and really interested in the where & how of meat. I must have been a farmer in a previous life.  Dominique Chapolard who raises and butchers pigs in Gascony was in town for the week, and Sunday he showed a class from Camas Davis’ Portland Meat Collective how he and his brothers do it.  Adam Sappington of the Country Cat tells me it’s a totally different method that what Americans traditionally do, but hey, if it still turns out great pate’, sausage, and head cheese I’m still game!

I was lucky to have met Hank Shaw (IACP 2010 Top Food Blogger at:  honest-food.net) who was writing for his blog and asked me to send some pics to him.  You can read his great piece here

and a few photos ….


Langdon Cook: forager

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It’s great when personal interests intersect with a professional assignment. That was the case for these recent images of Langdon Cook, author and professional forager. I met up with Langon on the PCT at the 5000 foot elevation mark of Mt. Rainer. On a brisk day in amazing light, we hiked and talked about the finer points of foraging. As he collected huckleberries, he told me the pleasures of sharing the food you find yourself.

Check out his blog, Fat of the Land. Langdon’s book about foraging is Fat of the Land: Adventures of a 21st Century Forager.


Tuna at the Oregon Coast

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I can’t imaging a tougher way to make a living than commercial fishing. Unrelenting loneliness, long hours, and a whole lot of risk. I’ve come to admire Mark Newell pictured here. At a time when we hear about how “broken” the world’s fisheries are, Mark’s fishing practice is entirely sustainable.

These photos ran in a story for Edible Portland about Oregon Albacore Tuna.