Making a Splash

I grew up playing deep-sea diver, cowboys and Indians, and playing war games. My parents encouraged it, I don’t know why. I would have never called dolls I owned “dolls” but soldiers and warriors and my time was spent setting them up to kill the bad guys.

So here I am, years later, still playing with dolls, no longer playing war but instead tossing them into a tank of water, adding bubbles and watching what happens over and over again as I capture a fleeting nanosecond of time with my camera at different heights, at different speeds and stuffed with different amounts of lead shot.

This could just be the greatest job in the world next to being the guys out there mapping the Titanic in 3D.

Gyoza in Oil (After Dennis Dunbar)

Twitter works. Maybe in mysterious ways, but it works.

Since I started tweeting a little less than a year ago I have been asked to write for Leaf Digital, Photocrew, The Photo Argus and other photo communities and blogs. I’ve met some pretty interesting photographers, retouchers, assistants and art directors. Many are just people I follow or who are following me, and then there are the dialogs that have turned into great friendships.

Take for example, Dennis Dunbar, a terrific retoucher from L.A. He’s a founding member of UPDIG (Universal Photographic Digital Imaging Guidelines) and is an ever-present constant in the world of Photoshop retouching known for his tutorials and lectures. Out of the blue one day, I find Dennis is following me. I check out his creds and start to follow him. Pretty standard stuff until we start DMing about each other’s projects and he suggests we work on a personal project or two. Okay, Dennis, I’m in.

I’ve got this series I’m working on with water tanks and there are challenges to deal with. Water is always cleverly unpredictable, no matter how well planned, or there can be food particulate in the water, and then there are a lot of foods that are buoyant. Water is a challenge. Fun, but a challenge.

Gyoza in Oil (Before Dennis Dunbar)

Photography with a creative team is always exciting and now Dennis was coming in fresh as a key player, so there would be a new dynamic with the results. I had worked out a stylized shot of a single dumpling being fried in oil with stylist, Corey Earling. Couldn’t really shoot it in boiling oil (I guess we could have, but the idea of working with boiling oil seemed kind of dicey), so we gelled the lights on the water, pinned the dumpling into the strainer and connected a couple of airstones to a fishtank pump for the “boiling” oil. So far so good, but not good enough. As always, I wanted more out of this shot. So I upload the select dumpling shot with notes and suggestions onto my FTP site for Dennis. What followed was a truly collaborative dialog of exploration and expertise, what proved to be an amazing transition from original to final.

3000 miles separate me and Dennis, yet we were able to meet, collaborate, communicate and produce an effective final image.

Hey, Twitter, what else you got for me?

Nastutium + Tomatoes

I’ve been trying to match a hundred or so photographs from my Shooting from the Hip series into complimentary pairs. A lot of questions came up regarding color, texture, light, camera angle, and a myriad of other qualities. But the one overarching question was, what makes two photographs viewed together, side by side, visually more interesting than one?

That lead the discussion back to my last posting, where Feature Integration Theory was mentioned. Okay, I’m not out on the street taking in the sights (or in caveman style, looking for food or danger), but sitting at a table with a carpet of two inch thumbnail prints I’m jockeying around like a board game. Intuitively I arranged pairs of little prints on the fly – instantly, they either matched or didn’t. Of course there were some gray areas where I couldn’t decide. In many cases however, I simply took two images I had glanced at and instinctively paired them, left and right.

In Feature Integration Theory, “Preattentive Stage” is the first stage of seeing, when we recognize color, shape, direction of light, etc. I researched this a bit, but didn’t find anything substantial online about differences in perception between the left and right eyes when viewing two different images. But I have to think there is something in our brain that definitely favors seeing a particular color or shape on either the left or the right. Probably has something to do with predatory animals attacking from our left, because they are mostly right-pawed or something like that.

Maybe I should have been a researcher so I could get funding and figure this out.

12:10PM 04/21/2010 - A Tableaux of Ramps

Some days I see tableaux. Some days I see boxes with piles. It depends upon where I look and what my eyes (and brain) decide to see. It’s been proven in studies that we see what we want to see, depending upon what our current state of mind is, what we’re looking at and for how long.

There is something called the Feature Integration Theory developed by Anne Treisman. Color, intensity, direction of light, orientation, curvature, line ends and movement are the primary features we search for in a “preattentive stage,” when we are taking in the primitive information, before we actually recognize what it is we’re looking at.

Then we get busy  connecting this primitive information in our brains and recognize the geometric shape of the object in the “focused attention stage.”

Finally, in the “object recognition stage, we connect this information to the higher functioning parts of our brains and identify exactly what it is we’re looking at. I’ve simplified this theory (far be it from me to really explain this further), but it does basically work like this, according to her theory.

When I’m shooting in the market, I stay locked in the preattentive stage (or so I think), looking for information that translates into something I want to process further. The challenge is taking that raw information and processing it in a different perspective. In other words, instead of processing what I see from my eye level, I process the scene from a low, wide angle perspective or a birds eye view without actually having to get down on my knees or up on a ladder. I suspect if you shoot with a camera long enough, the brain begins to connect to the viewfinder or LCD. Even if you’re not looking through it.

I wonder if there’s a theory on that?

11:38AM, 02/03/2010 - School of Porgy on Ice at Union Square Market

Nothing special, but I have to imagine these little fish might have been swimming in this formation before they came to the market.

Tasty.

Beets Resprouting

It’s amazing. After a long winter of storage these beets are bursting with life. As a kid, I remember taking potatoes with toothpicks and sitting them in a glass of water to sprout. Sounds lame when you compare that to surfing the web for half pipes in San Diego or looking for used laboratory equipment for your next science project on eBay.

I can’t find anything about eating or preparing resprouting beets, or other vegetables for that matter, but I have to guess that they’re at the market for a reason. Does anyone know how to prepare resprouting veggies?

01/09/2010 - Akamaru Modern Ramen at Ippudo, NYC

I put an ad up on Craigslist in February for a food stylist and much to my surprise, there were responses from 2 chefs: Corey Earling, the third place runner up from Gordon Ramsay’s Hell’s Kitchen (season four) and Rob Endelman, a wonderful natural food chef and educator.

These responses plus responses from 5 other established food stylists and one dessert chef left me stunned. I never expected such great talent to respond to my posting.

This winter I started making my own udon and ramen at home. I’d been eating out regularly at Setagaya Ramen, Rai Rai Ken and Ippudo, each within a few blocks of each other, and each bowl of ramen is so very different in taste and appearance, it intrigued me. So it was bound to happen; this all started to migrate to my home cooking and somewhere along the way, I got the notion to shoot food and thus, the posting on Craigslist.

Everyone is so thrilled to be collaborating toward a vision and style that expands each of our individual books. I’m really looking forward to this new endeavor.

And I love the fact that digital food photography isn’t something that can be done with 3-D.

12:37PM, 3/10/2010 - Apricot Blossoms for Sale in Union Square Market

Nothing says “Spring” like twigs with blossoms. So, I’m going to assume winter is officially over, even if we still have 10 days to go.

Somehow, mushrooms don’t say “Spring” at all.

Injury and Recovery, Back Pain

After a lifetime of back pain, I am now starting my third year of life, pain-free. A little over two years ago, Dr. Doug Schottenstein, treated my chronic back pain with a facet block. The procedure is called radiofrequency (RF) rhizotomy and basically, he just disabled the nerves and the pain stopped almost overnight.

As a photographer, this was a lifetime of debilitating pain that was relentless and constantly affected my ability to work. Simply breathing could feel like a raw nerve being poked with an electrical cable and it got worse from there.  I worked in fear, always wondering when I would have my next episode of raw, knee buckling, back pain.

It’s gone now and I’ve nearly forgotten what it’s like, except for the occasional reminder of a twinge.

That’s okay. It’s humbling instead of debilitating.

11:43AM, 2/3/2010 - Late Season Winesap Apple with Dead Leaf

The leaf is dead, but the apple lives on.

I find it amazing that apples keep for so many months after harvest. According to AskMen.com (a web site for kitchen challenged men, among other things), “if stored in a cool, dry area (the basement and the fridge drawer are always good picks), apples can last anywhere between 3 to 6 months.”

Honey has an indefinite shelf life. Supposedly in Egypt in 1800, some archeologists found a pot of honey and, when opened, found it tasted just fine. (Both died later from the curse of Tutankhamen. >I’m making that part up<).

Sliced turkey, on the other hand, gets slimy in a few days.

Go Figure.