wriggling around like a fish in a tin

New Work

2011-11-02T13:05:00.000-04:00

Midsummer

2011-09-06T17:25:00.000-04:00

It was an August Day 2011

2011-08-07T19:19:00.004-04:00

Sailing the Indian Ocean

2011-06-23T11:21:00.001-04:00

Sugar Season

2011-03-26T20:02:00.006-04:00

Fashion Outs

2011-03-07T21:08:00.001-05:00

Domilise's

2011-01-31T13:18:00.004-05:00

Imogene + Willie Nashville

2010-12-14T06:44:00.004-05:00

Moab, Utah

2010-12-12T06:52:00.000-05:00

Kauai, Hawaii -- T+L Out-Takes

2010-11-21T16:20:00.008-05:00

Ham and Oyster

2010-11-21T15:10:00.002-05:00

It's Fall Up There

2010-11-21T15:01:00.003-05:00

Trout Season

2010-11-18T15:23:00.003-05:00

The Pie

2010-10-18T09:30:00.005-04:00

The Grouse

2010-10-12T21:45:00.001-04:00

Strawberry Grouper

2010-09-05T12:24:00.001-04:00

It was an August day

2010-08-30T07:22:00.005-04:00

this past week -- in reflection

2010-08-15T08:31:00.003-04:00

Blue Eyes

2010-08-13T15:11:00.003-04:00

We Need to Eat More Clams

2010-08-10T11:57:00.002-04:00

Fall Garden

2010-08-08T16:16:00.003-04:00

Working Girl Breakfast

2010-08-08T13:18:00.005-04:00

Pip laid the egg this am while we put in our fall garden. I poached it and served it on half a fresh pretzel roll (from last nite's beer garden experiment) browned in a pan with butter and finished it with paprika brown butter and parsley.

2010-07-29T18:42:00.002-04:00

Pizza Night

2010-07-28T22:45:00.002-04:00

Quail Bird, Jimmy Red Grits, Garden Okra

2010-07-28T22:41:00.004-04:00

More from the Pond

2010-07-08T08:46:00.009-04:00

Long Pond -- July 4

2010-07-03T22:22:00.009-04:00

Moscow -- The View

2010-06-08T23:21:00.001-04:00

Published: Hemispheres -- Feb. 2010

2010-02-15T16:24:00.004-05:00

Travel story for United Airlines in-flight magazine --

Evangeline, Reprise

2010-02-08T21:21:00.004-05:00

Pork Belly, Calves Brains, Sweetbreads, Sardines.... Scotch

Logs, Smelts, Cabin

2010-02-05T15:02:00.004-05:00

Published: Budget Travel -- Jan 2010

2010-01-27T19:20:00.001-05:00

North Carolina BBQ Roadtrip

Frontier Days -- Every Saturday -- From Now On....

2010-01-03T23:16:00.002-05:00

Mary -- Blue Hill, TCI

2009-12-15T12:32:00.002-05:00

Travel Rx

2009-12-13T11:08:00.001-05:00

Soft Boiled Egg, Fried Croaker, Roasted Tomatoes

2009-12-07T20:44:00.001-05:00

Long Pond

2009-11-23T12:47:00.003-05:00

2009-11-20T09:44:00.000-05:00

2009-11-19T11:57:00.001-05:00

Past Prime

2009-11-18T08:41:00.001-05:00

Cape Point, NC

2009-11-17T08:19:00.002-05:00

Portland - Damariscotta - Long Pond

2009-11-15T21:25:00.005-05:00

Oyster Season

2009-11-11T16:31:00.002-05:00

Dia De Los Muertos

2009-11-03T13:13:00.003-05:00

OBX -- Puppy Drum are Running

2009-10-24T21:04:00.002-04:00

Meals I Have Known 6

2009-10-19T16:10:00.003-04:00

Meals I Have Known 5

2009-10-01T17:31:00.002-04:00

New Piece in Preservation Magazine

2009-09-30T06:51:00.001-04:00

http://www.reduxpictures.com/blog/archives/6933

Meals I Have Known 4

2009-09-29T12:44:00.001-04:00

CinqueTerre Farm -- Pembroke, Maine

2009-09-29T12:40:00.004-04:00

Backyard Farm

2009-09-29T12:21:00.003-04:00

Fungi Portraits

2009-09-23T17:57:00.005-04:00

Last Day of Summer

2009-09-23T17:44:00.002-04:00

Somewhere Between South China and Palermo

2009-09-23T17:28:00.004-04:00

Fresh sweet corn at an honor stand somewhere between South China and Palermo, Maine.

Meals I Have Known 3

2009-09-17T09:15:00.002-04:00

Meals I Have Known 2

2009-09-15T17:46:00.002-04:00

Meals I Have Known 1

2009-09-15T17:11:00.002-04:00

OBX -- Nag's Head

2009-09-06T08:32:00.003-04:00

Lake Champlain to Lake Placid

2009-09-06T08:14:00.005-04:00

I was working on a project in Lake Placid, NY and flew into Burlington, VT to get there. It's a 3 hr. drive if you take your time - and I wish I had taken more. Here are a few late summer images -- The Charlotte Ferry, Town of Essex, Dogwood Bakery, Chris Craft, Lake Placid boat houses.

Mid-Summer and Meals

2009-08-18T08:50:00.003-04:00

Frog legs -- Long Pond, Maine

2009-07-27T15:41:00.002-04:00

Eastport, Maine

2009-07-27T15:17:00.001-04:00

James Beard House Exhibition

2009-07-23T08:12:00.006-04:00

I bet it's been more than 10 years since I've had a show. The James Beard Foundation asked if I'd like to show some work from a recent project I did with Chef Brad Farmerie of Public in NYC. The series of Images is from a boar hunt that was originally shot for Men's Journal in the late winter of this year. The show is up through August 2009.

Overseas Taste, 49 Canal Street

2009-06-22T22:58:00.003-04:00

Crisp Glazed Duck, Okra with Shrimp and Shrimp Paste, Flat Bread with Curried Potato and Chicken

Lobstermen -- Stonington, Maine

2009-06-12T14:20:00.004-04:00

I've just been revisiting some work that I had shot for a book project with Redux Pictures. The book, American Youth, is a compilation of work by the members of Redux and focuses on what todays young adults are up to. I chose and was lucky enough to work with some fishermen in Stonington, Maine.

Scott's Barbeque -- Hemingway, South Carolina

2009-06-10T13:12:00.005-04:00

I shot this piece about Scott's Barbeque in Hemingway, SC last weekend for the NYT. Some of the finest pig and people I've had an opportunity to get to know -- John T. Edge (johntedge.com) researched and wrote the terrific story, and the Times recorded an interview with Rodney Scott, pitmaster, for a slide show.

http://www.nytimes.com/interactive/2009/06/09/dining/20090610-united-slideshow/index.html

New Fashion

2009-05-21T15:19:00.003-04:00

Spring - Fish - Maine

2009-05-18T22:39:00.003-04:00

Alewives, Brook trout, Fiddleheads, Gruel....

36 Hours -- Madrid -- Toledo

2009-05-14T12:48:00.012-04:00

Death in the Evening

2009-05-13T21:54:00.004-04:00

Feria de San Isidro "Toros" -- Madrid

Island Time

2009-05-05T16:45:00.010-04:00

Just back from a quick trip to St. Kitts....

Bluffton Oyster Company

2009-04-25T10:52:00.003-04:00

It's soft shell crab season in the south - Ali busts up some oysters - May River boats

Editing Images for Portfolios

2009-04-15T09:30:00.001-04:00

Eastern North Carolina BBQ Country Polaroids

2009-04-11T21:55:00.003-04:00

What dinner should be

2009-04-02T22:22:00.002-04:00

Dinner with the crustaceans. Frogmore Stew.

Rib Sticking

2009-04-01T12:44:00.005-04:00

One more Time for a Flash in the Pan

2009-04-01T10:54:00.008-04:00

The whole fish this time. I found that I have totally forgotten how to debone a fillet. No problem though, I don't mind picking bones out of my teeth for something this fleeting and delicious. My grandfather used to bake a shad whole for most of a day -- until the bones had nearly dissolved and you could just eat the whole thing. I've followed his lead many times. This go round it got a saute in the cast iron which really let the fish hold on to it's delicate flavor.

Shad Season

2009-03-22T21:33:00.006-04:00

My first job as a kid was cleaning fish. I cleaned millions, and I removed the roe from thousands of shad every late winter/early spring. In spite of that I still love to eat shad -- both the fish and the roe. The breakfast invitation is uncommon and this one, by DPW, was not passed up -- there are only a few weeks each year to eat like this....

Sunshine Key

2009-03-18T18:04:00.005-04:00

Five Spice in Stratton

2009-02-23T08:05:00.004-05:00

On the road between mountains in Stratton, Maine we popped into the White Wolf Inn for a dining adventure. We ordered up some fried fiddlehead ferns, white chili (pork), and a pulled pork sandwich. All delicious. My experience with barbeque in Maine has been pretty poor -- usually the pre-applied and overabundant sauce is just too sweet for me. The White Wolf's version was really nice -- with the unexpected flavor of chinese five spice and ginger....

Evangeline -- Portland, ME

2009-02-19T08:08:00.005-05:00

Great things come from places that embrace the pig as a symbol. Braised Pork Belly. Fried Capon Wings. Alagash Curieux. Evangeline --

Maine IceFishing

2009-02-15T20:45:00.009-05:00

It was -10 when we opened up the cabin -- outside and in. Fish were plentiful. Firewood sparse, but enough to get us through. Yep -- they still make Jiffy Pop. Cuckoo.

Maplelag, Minnesota: -39 degrees on arrival!

2009-01-23T20:18:00.025-05:00

Escape to the Big Easy

2009-01-04T20:20:00.013-05:00

We slipped away the day after Christmas to New Orleans for a little "research". Pim's Cups, Soft-Shell Crabs, and enough Oysters and Dixie to wipe me out. Last trip to NOLA landed me in the hospital for 3 days with a nasty case of food poisoning/salmonella and a morphine drip in my arm. The morphine was the only thing that saved me. With a built up immunity I was bullet proof this go 'round. Dinner at Antoine's -- think what you want -- but it was a real highlight of the trip. Sometimes I wish I lived in another era, and from what I can figure, Antoine's put me somewhere around the 1920's for those 3 hours.

Pre-Holiday Prouvé

2009-01-02T20:55:00.001-05:00

On the NY Strip

2008-12-09T06:20:00.004-05:00

Thanksgiving Day

2008-12-03T14:41:00.002-05:00

Dutch Oven Bird

2008-11-19T10:49:00.006-05:00

In addition to keeping a pretty fair garden at times, we also belong to a CSA -- Rita's Roots. The fall harvest has just started coming in which means we've got lots of greens and root veggies. I put this organic chicken in the dutch oven with a little olive oil, turnips, carrots, and onions (actually started with the oil and onions on the stove top and cooked them until they were translucent). Added the other stuff, put the lid on tight and put it in the oven at 250 for 4 hours. It all sort of melted together taking on what seemed like a sort of herby sweet flavor of whatever had been in the dutch oven the last time (rabbit, I think). After using the dutch oven I give it a good wipe/scrape with a paper towel, put a little water in it and bring it to a boil on the stove. Then I pour off the water and give it a wipe again, let it cool and store it uncovered. I never want it to get too clean so all those molecules of prior meals can add some magic....

Rack and Sprout

2008-11-14T17:24:00.003-05:00

Dave's Cornish

2008-11-03T14:30:00.003-05:00

I had just been picked up from the airport when I was told "We're going to dinner!" Great -- but a little early for me at 6:00pm. We met up with dear friend D. Peters W. and his new best friends and RoadFood legends Jane and Michael Stern -- at Dave's Carry-Out in Charleston SC. I opted for the fried fish sandwich, Jane went for the shrimp, Michael had the fried porkchop and some wings, Sandy had the shrimp and deviled crab. D. Peters had the oh so special of the day -- cornish hen with hoppin' john, butterbeans, and green beans.

Weekend at Home

2008-11-02T20:38:00.004-05:00

The Pie -- We finally got a little time at home this weekend and worked up some great grub. Sandy made the apple pie 100% from scratch (including the crust) from some apples we brought home from Maine. Wight's Orchard is just down the road from our house, and while it's pretty easy to load up on apples just picking wild ones on the roadside, we hit the orchard stand anyway for a sack and some conversation. The Duck -- inspired by a recipe in Matt and Ted Lee's excellent cookbook -- theirs is a scupernong glazed bird -- we decided to maked due with what we had in the house and used bitter orange. We roasted the bird for @ 4hrs. and it nearly melted in our mouths. That long oven time renders out lots of fat, so it's not quite so heavy. The Rabbit -- rabbit has been on the table at home lots lately -- it's seems so much leaner and better tasting than those big breasted chickens that every grocery store has. Plus a small rabbit is perfect for 2 people. This one came from a mexican tienda -- 5 bucks! Seasoned, floured, and hot peanut oil....

Paris Matched

2008-10-08T18:34:00.005-04:00

Here's a sampler from a quick on the road edit of a travel feature I'm shooting in Paris ( that's France, not Texas, Dad). More to come ....

The King of Grit

2008-09-26T15:43:00.003-04:00

Chef Robert Stehling of Hominy Grill, Charleston SC -- James Beard Award winner, man of many faces, and to me, sort of an anti-chef - or maybe a chef's chef. After shooting Robert and some his food the other day I sat down for a bite to eat. I have to admit it had been a while since I had dined at Hominy Grill in spite of the tremendous press that the restaurant gets that puts it at the top of any "must eat" place in Charleston. What Robert does at Hominy Grill seems so effortless, so easy, so simple and good -- and real. No fluff, no puff, and always right on -- just like Robert. We shot some beautiful stuff -- here's an out-take that I like and that I figured wouldn't find its way into the foody mags.

So Pho

2008-09-23T18:46:00.006-04:00

Film Test

2008-09-06T11:21:00.002-04:00

I had to test some new film stock -- on white wine braised chicken. mmmmmmmm....

Box of Fish

2008-09-04T17:10:00.010-04:00

When I was a kid my father and I spent as much time together out on the water as we could manage -- and most of this time was spent fishing. During the summer we used to do pretty good with king mackerel and spanish mackerel. The kings are big (3-4 ft.) and the spanish are small (1.5-2 ft.). Now, I like pretty much any fish and mackerel are no exception for me, but most people I know don't care much for mackerel (or bluefish) -- unless it's smoked. Back then, dad received a smoker as a gift (i think) and we tried smoking our catch in it. I can say without any reservations that that first batch of smoked mackerel we did was the first great culinary achievement of my life. It was delicious -- and so delicious it was almost addictive. All during my teens I had the "L'il Chief" fired up doing it's thing in the summer months.

My good friend and Maine Guide, David Cassidy recently invited me to go along mackerel fishing in Stonington harbor. I had always wanted to fish for mackerel up north because you can do it up there from a dock or pier or bridge pretty easily (in the south we'd have to head offshore). We half-filled a 5 gallon bucket with Atlantic Mackerel (@1-1.5 ft.) in no time -- and it seemed like a lot of fish (to clean). Dave didn't have too much of an interest in them that day as he and his family had recently gotten their fill, so he sent them home with me. Luckily, after a little shopping around I found the exact same model smoker may dad and I used to use when I was a kid -- the "L'il Chief". Here's how it all looks....

Pork Makes the Man

2008-09-04T13:29:00.009-04:00

I had the great fortune to photograph and hang out with Chef Sean Brock again -- this time at his farm on Wadmalaw Island, SC. He leases a small chunk of acreage to grow veggies and now pigs for the menu at McCrady's restaurant in Charleston, SC. Most chefs I know are passionate about food, but Sean is especially so - raisin' bacon! Here are some out-takes....

Cornbread, Stewed Tomatoes, and BBQ -- Birmingham, AL

2008-08-20T20:16:00.006-04:00

I love a gig like this -- Southern city, tremendous chef, great food....
I was sent to Birmingham to photograph cornbread for the cover of Garden & Gun magazine. Chef Frank Stitt of Highlands restaurant was very accommodating, and while it was a relatively quick shoot , it was a nice collaborating with him on the look of things. We also shot at Niki's West and we hit Full Moon BBQ for "personal research"....

Fried Carp

2008-07-21T18:05:00.002-04:00

Yep. Fried Carp. Better'n catfish. Kelley's Fish House, Blair, Nebraska. 3 things on the menu -- all fried of course -- carp, catfish, alaskan walleye. "what do y'all catch?", I asked. "carp."

They score the meat so it fries deep and increases the surface area to fry ratio. It's a little earthy and bony. 3 big slabs of it in my basket and probably 100 slabs on tables in the dining room while I was eating.

Jimmy Cat

2008-07-09T08:31:00.002-04:00

While working on an assignment in Tulelake, Ca photographing Japanese Americans on a pilgrimmage to the site of a WWII internment camp I had the great fortune to meet Jimmy Miriktani, who was imprisoned there from 1946-48. There is an excellent film -- The Cats of Mirikatani -- that is about him, his art, and his dealing with his imprisonment. He is a great REAL character -- definitely a film to see.