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Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_82453":{"type":"posts","id":"bayareabites_82453","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82453","score":null,"sort":[1400869817000]},"guestAuthors":[],"slug":"10-farmers-food-crafters-follow","title":"10 Farmers and Food Crafters to Follow","publishDate":1400869817,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by \u003ca href=\"http://www.cuesa.org/article/10-farmers-and-food-crafters-follow\" target=\"_blank\">CUESA\u003c/a> (5/14/2014)\u003c/p>\n\u003cp>Behind every item at the farmers market is a story, and social media brings that story to light. Farmers and food crafters are using Instagram to share photos that take eaters behind the scenes, making an art not only of putting food on the table, but also of showing us the beauty, magic, and hard work in getting it there.\u003c/p>\n\u003cp>“Our business has so many different interesting facets, even beyond what happens inside our coffee bar and roastery,” says Ashton Goggans of \u003ca href=\"http://www.cuesa.org/seller/sightglass-coffee\" target=\"_blank\">Sightglass Coffee\u003c/a>. “We’re in the mountains of Latin America and East Africa, sourcing coffee from these incredibly hard-working producers, meeting their families, and walking their farms. Our Instagram feed gives us the opportunity to tell the story of all of those relationships, and to broaden people’s understanding of what a specialty coffee company does.”\u003c/p>\n\u003cp>We wanted to share some inspiring Instagram feeds from Ferry Plaza Farmers Market farmers and vendors.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.cuesa.org/seller/craftsman-and-wolves\" target=\"_blank\">Craftsman & Wolves\u003c/a> | \u003ca href=\"http://instagram.com/craftsmanwolves#\" target=\"_blank\">@craftsmanwolves\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From the folks who created the much-talked-about \u003ca href=\"http://www.cuesa.org/article/new-saturday-vendor-craftsman-and-wolves\" target=\"_blank\">Rebel Within\u003c/a>, this feed for the popular patisserie brings “food porn” to new heights, featuring delicious pastries in process.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craftsman_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craftsman_instagram.jpg\" alt=\"craftsman_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82480\">\u003c/a>\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.cuesa.org/seller/cremeux-ex-machina\" target=\"_blank\">Cremeux Ex Machina\u003c/a> | \u003ca href=\"http://instagram.com/cremeuxXmachina#\" target=\"_blank\">@cremeuxXmachina\u003c/a>\u003c/p>\n\u003cp>Situated on an organic dairy farm in Petaluma, Cremeux Ex Machina shares how their small-batch seasonal gelati and sorbetti are made, from pasture to spoon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cremeux_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cremeux_instagram.jpg\" alt=\"cremeux_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82479\">\u003c/a>\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.cuesa.org/seller/della-fattoria\" target=\"_blank\">Della Fattoria\u003c/a> | \u003ca href=\"http://instagram.com/dellafattoria\" target=\"_blank\">@dellafattoria\u003c/a>\u003c/p>\n\u003cp>Della Fattoria offers a window into their Petaluma-based bakery, where bakers make hand-crafted, hearth-baked bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/della_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/della_instagram.jpg\" alt=\"della_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82478\">\u003c/a>\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\" target=\"_blank\">Devoto Gardens & Orchards\u003c/a> | \u003ca href=\"http://instagram.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003c/p>\n\u003cp>The Devoto family in Sebastopol showcases their colorful flowers in bloom and heirloom apples ready for market (and for the cider press).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/devoto_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/devoto_instagram.jpg\" alt=\"devoto_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82477\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.cuesa.org/seller/frog-hollow-farm\" target=\"_blank\">Frog Hollow Farm\u003c/a> | \u003ca href=\"http://instagram.com/froghollowfarm\" target=\"_blank\">@froghollowfarm\u003c/a>\u003c/p>\n\u003cp>Frog Hollow Farm shares what it takes to grow their famed organic stone fruit (snakes and all!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frog_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frog_instagram.jpg\" alt=\"frog_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82476\">\u003c/a>\u003c/p>\n\u003cp>6. \u003ca href=\"http://www.cuesa.org/seller/june-taylor-company\" target=\"_blank\">June Taylor Company\u003c/a> | \u003ca href=\"http://instagram.com/jamwifey\" target=\"_blank\">@jamwifey\u003c/a>\u003c/p>\n\u003cp>Jam-maker and confectioner June Taylor provides a beautiful visual diary of her farmers market finds, food crafting process, and global travels.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/june_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/june_instagram.jpg\" alt=\"june_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82475\">\u003c/a>\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.cuesa.org/seller/lonely-mountain-farm\" target=\"_blank\">Lonely Mountain Farm\u003c/a> | \u003ca href=\"http://instagram.com/lonelymountainfarm\" target=\"_blank\">@lonelymountainfarm\u003c/a>\u003c/p>\n\u003cp>Young farmers in Watsonville chronicle their adventures in organic vegetable farming and raising Nigerian Dwarf goats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lonely_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lonely_instagram.jpg\" alt=\"lonely_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82474\">\u003c/a>\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cuesa.org/seller/massa-organics\" target=\"_blank\">Massa Organics\u003c/a> | \u003ca href=\"http://instagram.com/massaorganics\" target=\"_blank\">@massaorganics\u003c/a>\u003c/p>\n\u003cp>With beautiful photos of almond orchards in bloom, rice paddies, and newborn pigs and lambs, Greg Massa and Raquel Krach’s feed was recently promoted as an Instagram account to follow. They now have more than 25,000 followers!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massa_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massa_instagram.jpg\" alt=\"massa_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82473\">\u003c/a>\u003c/p>\n\u003cp>9. \u003ca href=\"http://www.cuesa.org/seller/sightglass-coffee\" target=\"_blank\">Sightglass Coffee\u003c/a> | \u003ca href=\"http://instagram.com/sightglass\" target=\"_blank\">@sightglass\u003c/a>\u003c/p>\n\u003cp>From Ethiopia to Ecuador, the globetrotting guys at the SF-based coffee roaster take us to the remote lands where they source their direct-trade coffees, and introduce us to the people who grow them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sightglass_instagram_0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sightglass_instagram_0.jpg\" alt=\"sightglass_instagram_0\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82472\">\u003c/a>\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.cuesa.org/seller/swanton-berry-farm\" target=\"_blank\">Swanton Berry Farm\u003c/a> | \u003ca href=\"http://instagram.com/swantonberryfarm\" target=\"_blank\">@swantonberryfarm\u003c/a>\u003c/p>\n\u003cp>Organic strawberries fields forever—union grown at Swanton Berry Farm in Davenport.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/swanton_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/swanton_instagram.jpg\" alt=\"swanton_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82471\">\u003c/a>\u003c/p>\n\u003cp>There’s more where those came from! Here are some additional Instagram accounts to follow:\u003c/p>\n\u003cp>\u003ca href=\"http://instagram.com/4505meats#\" target=\"_blank\">4505 Meats\u003c/a>, \u003ca href=\"http://instagram.com/farmfreshtoyou\" target=\"_blank\">Capay Organic\u003c/a>, \u003ca href=\"http://instagram.com/cowgirlcreamery#\" target=\"_blank\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://instagram.com/dirtygirlproduce\" target=\"_blank\">Dirty Girl Produce\u003c/a>, \u003ca href=\"http://instagram.com/donnastamales#\" target=\"_blank\">Donna’s Tamales\u003c/a>, \u003ca href=\"http://instagram.com/eatwellfarm#\" target=\"_blank\">Eatwell Farm\u003c/a>, \u003ca href=\"http://instagram.com/farwestfungi#\" target=\"_blank\">Far West Fungi\u003c/a>, \u003ca href=\"http://instagram.com/fattedcalf\" target=\"_blank\">Fatted Calf\u003c/a>, \u003ca href=\"http://instagram.com/hhfreshfishco#\" target=\"_blank\">H&H Fresh Fish Co.\u003c/a>, \u003ca href=\"http://instagram.com/happygirlkitchen#\" target=\"_blank\">Happy Girl Kitchen Co.\u003c/a>, \u003ca href=\"http://instagram.com/happyquailfarms\" target=\"_blank\">Happy Quail Farms\u003c/a>, \u003ca href=\"http://instagram.com/hodosoy\" target=\"_blank\">Hodo Soy Beanery\u003c/a>, \u003ca href=\"http://instagram.com/kjorchards\" target=\"_blank\">K & J Orchards\u003c/a>, \u003ca href=\"http://instagram.com/marinsunfarms\" target=\"_blank\">Marin Sun Farms\u003c/a>, \u003ca href=\"http://instagram.com/namusf#\" target=\"_blank\">Namu\u003c/a>, \u003ca href=\"http://instagram.com/nanajoes\" target=\"_blank\">Nana Joes Granola\u003c/a>, \u003ca href=\"http://instagram.com/sierracascadeblues/\" target=\"_blank\">Sierra Cascade Blueberries\u003c/a>, \u003ca href=\"http://instagram.com/tacolicioussf#\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://instagram.com/thomasorganic\" target=\"_blank\">Thomas Farm\u003c/a>, \u003ca href=\"http://instagram.com/threebabesbakeshop\" target=\"_blank\">Three Babes Bakeshop\u003c/a>, \u003ca href=\"http://instagram.com/wisesons#\" target=\"_blank\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And for photos from Ferry Plaza Farmers Market, be sure to follow us at \u003ca href=\"http://instagram.com/cuesa\" target=\"_blank\">@cuesa\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Can't get enough food photography -- especially from behind-the-scenes? Follow these farmers and food crafters on Instagram to get inspired.","status":"publish","parent":0,"modified":1400869817,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":547},"headData":{"title":"10 Farmers and Food Crafters to Follow | KQED","description":"Can't get enough food photography -- especially from behind-the-scenes? Follow these farmers and food crafters on Instagram to get inspired.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"10 Farmers and Food Crafters to Follow","datePublished":"2014-05-23T18:30:17.000Z","dateModified":"2014-05-23T18:30:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82453 http://blogs.kqed.org/bayareabites/?p=82453","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/23/10-farmers-food-crafters-follow/","disqusTitle":"10 Farmers and Food Crafters to Follow","path":"/bayareabites/82453/10-farmers-food-crafters-follow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by \u003ca href=\"http://www.cuesa.org/article/10-farmers-and-food-crafters-follow\" target=\"_blank\">CUESA\u003c/a> (5/14/2014)\u003c/p>\n\u003cp>Behind every item at the farmers market is a story, and social media brings that story to light. Farmers and food crafters are using Instagram to share photos that take eaters behind the scenes, making an art not only of putting food on the table, but also of showing us the beauty, magic, and hard work in getting it there.\u003c/p>\n\u003cp>“Our business has so many different interesting facets, even beyond what happens inside our coffee bar and roastery,” says Ashton Goggans of \u003ca href=\"http://www.cuesa.org/seller/sightglass-coffee\" target=\"_blank\">Sightglass Coffee\u003c/a>. “We’re in the mountains of Latin America and East Africa, sourcing coffee from these incredibly hard-working producers, meeting their families, and walking their farms. Our Instagram feed gives us the opportunity to tell the story of all of those relationships, and to broaden people’s understanding of what a specialty coffee company does.”\u003c/p>\n\u003cp>We wanted to share some inspiring Instagram feeds from Ferry Plaza Farmers Market farmers and vendors.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.cuesa.org/seller/craftsman-and-wolves\" target=\"_blank\">Craftsman & Wolves\u003c/a> | \u003ca href=\"http://instagram.com/craftsmanwolves#\" target=\"_blank\">@craftsmanwolves\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From the folks who created the much-talked-about \u003ca href=\"http://www.cuesa.org/article/new-saturday-vendor-craftsman-and-wolves\" target=\"_blank\">Rebel Within\u003c/a>, this feed for the popular patisserie brings “food porn” to new heights, featuring delicious pastries in process.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craftsman_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craftsman_instagram.jpg\" alt=\"craftsman_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82480\">\u003c/a>\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.cuesa.org/seller/cremeux-ex-machina\" target=\"_blank\">Cremeux Ex Machina\u003c/a> | \u003ca href=\"http://instagram.com/cremeuxXmachina#\" target=\"_blank\">@cremeuxXmachina\u003c/a>\u003c/p>\n\u003cp>Situated on an organic dairy farm in Petaluma, Cremeux Ex Machina shares how their small-batch seasonal gelati and sorbetti are made, from pasture to spoon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cremeux_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cremeux_instagram.jpg\" alt=\"cremeux_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82479\">\u003c/a>\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.cuesa.org/seller/della-fattoria\" target=\"_blank\">Della Fattoria\u003c/a> | \u003ca href=\"http://instagram.com/dellafattoria\" target=\"_blank\">@dellafattoria\u003c/a>\u003c/p>\n\u003cp>Della Fattoria offers a window into their Petaluma-based bakery, where bakers make hand-crafted, hearth-baked bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/della_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/della_instagram.jpg\" alt=\"della_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82478\">\u003c/a>\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\" target=\"_blank\">Devoto Gardens & Orchards\u003c/a> | \u003ca href=\"http://instagram.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003c/p>\n\u003cp>The Devoto family in Sebastopol showcases their colorful flowers in bloom and heirloom apples ready for market (and for the cider press).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/devoto_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/devoto_instagram.jpg\" alt=\"devoto_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82477\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.cuesa.org/seller/frog-hollow-farm\" target=\"_blank\">Frog Hollow Farm\u003c/a> | \u003ca href=\"http://instagram.com/froghollowfarm\" target=\"_blank\">@froghollowfarm\u003c/a>\u003c/p>\n\u003cp>Frog Hollow Farm shares what it takes to grow their famed organic stone fruit (snakes and all!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frog_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frog_instagram.jpg\" alt=\"frog_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82476\">\u003c/a>\u003c/p>\n\u003cp>6. \u003ca href=\"http://www.cuesa.org/seller/june-taylor-company\" target=\"_blank\">June Taylor Company\u003c/a> | \u003ca href=\"http://instagram.com/jamwifey\" target=\"_blank\">@jamwifey\u003c/a>\u003c/p>\n\u003cp>Jam-maker and confectioner June Taylor provides a beautiful visual diary of her farmers market finds, food crafting process, and global travels.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/june_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/june_instagram.jpg\" alt=\"june_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82475\">\u003c/a>\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.cuesa.org/seller/lonely-mountain-farm\" target=\"_blank\">Lonely Mountain Farm\u003c/a> | \u003ca href=\"http://instagram.com/lonelymountainfarm\" target=\"_blank\">@lonelymountainfarm\u003c/a>\u003c/p>\n\u003cp>Young farmers in Watsonville chronicle their adventures in organic vegetable farming and raising Nigerian Dwarf goats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lonely_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lonely_instagram.jpg\" alt=\"lonely_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82474\">\u003c/a>\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cuesa.org/seller/massa-organics\" target=\"_blank\">Massa Organics\u003c/a> | \u003ca href=\"http://instagram.com/massaorganics\" target=\"_blank\">@massaorganics\u003c/a>\u003c/p>\n\u003cp>With beautiful photos of almond orchards in bloom, rice paddies, and newborn pigs and lambs, Greg Massa and Raquel Krach’s feed was recently promoted as an Instagram account to follow. They now have more than 25,000 followers!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massa_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massa_instagram.jpg\" alt=\"massa_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82473\">\u003c/a>\u003c/p>\n\u003cp>9. \u003ca href=\"http://www.cuesa.org/seller/sightglass-coffee\" target=\"_blank\">Sightglass Coffee\u003c/a> | \u003ca href=\"http://instagram.com/sightglass\" target=\"_blank\">@sightglass\u003c/a>\u003c/p>\n\u003cp>From Ethiopia to Ecuador, the globetrotting guys at the SF-based coffee roaster take us to the remote lands where they source their direct-trade coffees, and introduce us to the people who grow them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sightglass_instagram_0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sightglass_instagram_0.jpg\" alt=\"sightglass_instagram_0\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82472\">\u003c/a>\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.cuesa.org/seller/swanton-berry-farm\" target=\"_blank\">Swanton Berry Farm\u003c/a> | \u003ca href=\"http://instagram.com/swantonberryfarm\" target=\"_blank\">@swantonberryfarm\u003c/a>\u003c/p>\n\u003cp>Organic strawberries fields forever—union grown at Swanton Berry Farm in Davenport.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/swanton_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/swanton_instagram.jpg\" alt=\"swanton_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82471\">\u003c/a>\u003c/p>\n\u003cp>There’s more where those came from! Here are some additional Instagram accounts to follow:\u003c/p>\n\u003cp>\u003ca href=\"http://instagram.com/4505meats#\" target=\"_blank\">4505 Meats\u003c/a>, \u003ca href=\"http://instagram.com/farmfreshtoyou\" target=\"_blank\">Capay Organic\u003c/a>, \u003ca href=\"http://instagram.com/cowgirlcreamery#\" target=\"_blank\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://instagram.com/dirtygirlproduce\" target=\"_blank\">Dirty Girl Produce\u003c/a>, \u003ca href=\"http://instagram.com/donnastamales#\" target=\"_blank\">Donna’s Tamales\u003c/a>, \u003ca href=\"http://instagram.com/eatwellfarm#\" target=\"_blank\">Eatwell Farm\u003c/a>, \u003ca href=\"http://instagram.com/farwestfungi#\" target=\"_blank\">Far West Fungi\u003c/a>, \u003ca href=\"http://instagram.com/fattedcalf\" target=\"_blank\">Fatted Calf\u003c/a>, \u003ca href=\"http://instagram.com/hhfreshfishco#\" target=\"_blank\">H&H Fresh Fish Co.\u003c/a>, \u003ca href=\"http://instagram.com/happygirlkitchen#\" target=\"_blank\">Happy Girl Kitchen Co.\u003c/a>, \u003ca href=\"http://instagram.com/happyquailfarms\" target=\"_blank\">Happy Quail Farms\u003c/a>, \u003ca href=\"http://instagram.com/hodosoy\" target=\"_blank\">Hodo Soy Beanery\u003c/a>, \u003ca href=\"http://instagram.com/kjorchards\" target=\"_blank\">K & J Orchards\u003c/a>, \u003ca href=\"http://instagram.com/marinsunfarms\" target=\"_blank\">Marin Sun Farms\u003c/a>, \u003ca href=\"http://instagram.com/namusf#\" target=\"_blank\">Namu\u003c/a>, \u003ca href=\"http://instagram.com/nanajoes\" target=\"_blank\">Nana Joes Granola\u003c/a>, \u003ca href=\"http://instagram.com/sierracascadeblues/\" target=\"_blank\">Sierra Cascade Blueberries\u003c/a>, \u003ca href=\"http://instagram.com/tacolicioussf#\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://instagram.com/thomasorganic\" target=\"_blank\">Thomas Farm\u003c/a>, \u003ca href=\"http://instagram.com/threebabesbakeshop\" target=\"_blank\">Three Babes Bakeshop\u003c/a>, \u003ca href=\"http://instagram.com/wisesons#\" target=\"_blank\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And for photos from Ferry Plaza Farmers Market, be sure to follow us at \u003ca href=\"http://instagram.com/cuesa\" target=\"_blank\">@cuesa\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82453/10-farmers-food-crafters-follow","authors":["5484"],"categories":["bayareabites_109","bayareabites_63","bayareabites_12276","bayareabites_1874","bayareabites_11028","bayareabites_1875","bayareabites_1927","bayareabites_10851","bayareabites_1593"],"tags":["bayareabites_237","bayareabites_9248","bayareabites_3609","bayareabites_9409","bayareabites_13159","bayareabites_580","bayareabites_8291","bayareabites_2161"],"featImg":"bayareabites_82477","label":"bayareabites"},"bayareabites_80540":{"type":"posts","id":"bayareabites_80540","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80540","score":null,"sort":[1397664009000]},"guestAuthors":[],"slug":"tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange","title":"Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange","publishDate":1397664009,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80541\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodwhiterice_wide-546c7c41161db4821cc469009f09ce076b340cbd.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodwhiterice_wide-546c7c41161db4821cc469009f09ce076b340cbd.jpe\" alt=\"Does this blue chicken make you queasy? Scientists say there might be an evolutionary reason for that. Photo: Courtesy of Laurie Brown\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Does this blue chicken make you queasy? Scientists say there might be an evolutionary reason for that. Photo: Courtesy of \u003ca href=\"http://lawriebrown.com/\">Laurie Brown\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/16/303215873/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange\">The Salt at NPR Food\u003c/a> (4/16/14)\u003c/p>\n\u003cp>There's something unsettling — freakish, even — about Lawrie Brown's photos of everyday meals.\u003c/p>\n\u003cp>In one photo, the California-based photographer has placed a shockingly blue raw chicken atop a bed of rice and peas. In another, pink cereal puffs float in a sea of yellow milk. And Brown slathers three hefty scoops of green ice cream with purple fudge in a third, with blood-red cherries as garnish. Other photos in her \"\u003ca href=\"http://lawriebrown.com/foodpage.html\">Colored Food Series\u003c/a>\" feature green corn, blue crackers and green spaghetti.\u003c/p>\n\u003cp>These dishes are familiar, but their natural colors have been swapped for bizarre tones. Instead of roast chicken food porn, Brown gives us an unappetizing, alien-looking chicken. And the pure white we're so used to seeing in the cereal bowl has been replaced with a sort of yellow goop.\u003c/p>\n\u003cfigure id=\"attachment_80542\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodpinkcereal_wide-cb031cafc7142da09e4590db9096d1400747b4b5.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodpinkcereal_wide-cb031cafc7142da09e4590db9096d1400747b4b5.jpe\" alt=\"Cereal comes in all shapes, sizes and artificial colors. But it looks a little less fun when it's soaking in yellow milk. Photo: Courtesy of Laurie Brown\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cereal comes in all shapes, sizes and artificial colors. But it looks a little less fun when it's soaking in yellow milk. Photo: Courtesy of \u003ca href=\"http://lawriebrown.com/\">Laurie Brown\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of these colors, like the blue on the chicken and the \u003ca href=\"http://lawriebrown.com/yellowbutter.html\">green on the corn\u003c/a>, are latex paint. But the pink cereal, the green ice cream and the \u003ca href=\"http://lawriebrown.com/orangecheese.html\">vibrant block of cheddar cheese\u003c/a> were sold in those eye-popping colors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Brown says the project came about as she started hearing about food additives, and the more she learned the more fascinated – and repulsed – she grew. \"It got to the point where I didn't think I could make a good purchase at the grocery store,\" she says.\u003c/p>\n\u003cp>Health advocacy groups \u003ca href=\"https://www.cspinet.org/fooddyes/Food-Dyes-Fact-Sheet.pdf\">say\u003c/a> there's mounting scientific evidence linking artificial food dyes to behavioral issues in children. The Food and Drug Administration \u003ca href=\"http://www.npr.org/2011/03/30/134962888/fda-probes-link-between-food-dyes-kids-behavior\">is currently\u003c/a> probing that link.\u003c/p>\n\u003cp>To help people become more aware of food dyes, Brown got out her camera, bought some paint and looked for food that was conspicuously dyed, along with tableware to create a typical American table setting. \"As far as the colors, I wanted something kind of whimsical and colorful and bright, and sort of a contradiction to what was going on in the background,\" Brown tells The Salt.\u003c/p>\n\u003cp>While the painted hues in Brown's images are intense, they're not that far off from the colors in the products we see every day in the grocery store. Just think of the blue M&M's and energy drinks and the yellow Skittles.\u003c/p>\n\u003cp>But making food more \"fun\" isn't the only reason for the preponderance of artificial dyes in processed food. We actually taste food first with our eyes, says \u003ca href=\"http://www.futureoffood.ox.ac.uk/people/charles-spence\">Charles Spence\u003c/a>, an experimental psychologist specializing in the perception of food at Oxford University. And that's what food companies hope to appeal to when they coat food in brilliant jewel tones.\u003c/p>\n\u003cfigure id=\"attachment_80543\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodgreenicecream_wide-fc7143e54049b3f7ed7b8d89dce502932eae86ad.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodgreenicecream_wide-fc7143e54049b3f7ed7b8d89dce502932eae86ad.jpe\" alt=\"Artist Lawrie Brown says some people like this photo because the purple fudge reminds them of grape toppings. For others, the color is just unappetizing. Photo: Courtesy of Laurie Brown\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artist Lawrie Brown says some people like this photo because the purple fudge reminds them of grape toppings. For others, the color is just unappetizing. Photo: Courtesy of \u003ca href=\"http://lawriebrown.com/\">Laurie Brown\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Visual cues kind of have precedence and can set up expectations about what it is we think we're going to taste and what the flavor will be,\" he says. \"And those expectations tend to be a very powerful determinant what we actually experience.\"\u003c/p>\n\u003cp>For example, different shades of red can make us perceive food as 11 percent \u003ca href=\"http://www.npr.org/blogs/health/2011/04/16/135415751/harnessing-the-senses-to-trick-the-palate-and-improve-health\">sweeter\u003c/a> than it actually is. Green tends to make us think the food will be sour. And blue can make us turn away in disgust, which may explain our reaction to Brown's blue chicken.\u003c/p>\n\u003cp>There could be an evolutionary reason behind this, Spence says. Fruit turns from green to red as it ripens, so our ancestors associated red with sweet and green with sour. And blue food isn't as common in the nature, unless we're talking about bluish-gray meat, which usually signals spoilage.\u003c/p>\n\u003cp>In fact, Brown's blue chicken is reminiscent of a well-known experiment from the 1970s, in which steak and fries were served under a special lighting that made the meal look normal. The participants enjoyed it — until researchers revealed under normal lighting that the steak had been dyed blue and the fries green. Just like that, their appetites were gone.\u003c/p>\n\u003cp>But the response isn't always disgust. Sometimes our brains may enjoy the surprise. Think back to 2000, when food manufacturer Heinz introduced their notorious green and purple, \u003ca href=\"http://www.fastcompany.com/1779591/what-were-they-thinking-day-ketchup-crossed-line-perfect-purple\">Shrek-inspired ketchup\u003c/a>, Spence says. The funky colors may not have been popular with adults, but kids loved it — even if it was only for a short time.\u003c/p>\n\u003cp>Indeed, Brown says that different people had different reactions to her photos – particularly the one with the green ice cream with the purple toppings. \"I had one person say that they just love grape toppings and then I had another person that found it disgusting,\" she says.\u003c/p>\n\u003cp>Spence says it's hard to imagine a world without food dyes. We even alter the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201501977/help-my-egg-yolks-are-freakishly-white\">color of egg yolks\u003c/a> by varying the feeds for chicken.\u003c/p>\n\u003cp>If anything, he says, we might see shift toward natural food coloring. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/09/purple-sweet-potato-a-contender-to-replace-artificial-food-dyes/\">purple potato\u003c/a> might just get its day in the sun.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The color of food can affect how we perceive its taste, and food companies aren't afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.","status":"publish","parent":0,"modified":1397687938,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":885},"headData":{"title":"Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange | KQED","description":"The color of food can affect how we perceive its taste, and food companies aren't afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange","datePublished":"2014-04-16T16:00:09.000Z","dateModified":"2014-04-16T22:38:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80540 http://blogs.kqed.org/bayareabites/?p=80540","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/16/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange/","disqusTitle":"Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange","nprByline":"Linda Poon","nprStoryId":"303215873","nprApiLink":"http://api.npr.org/query?id=303215873&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/16/303215873/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange?ft=3&f=303215873","nprRetrievedStory":"1","nprPubDate":"Wed, 16 Apr 2014 09:22:00 -0400","nprStoryDate":"Wed, 16 Apr 2014 09:01:00 -0400","nprLastModifiedDate":"Wed, 16 Apr 2014 09:22:41 -0400","path":"/bayareabites/80540/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80541\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodwhiterice_wide-546c7c41161db4821cc469009f09ce076b340cbd.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodwhiterice_wide-546c7c41161db4821cc469009f09ce076b340cbd.jpe\" alt=\"Does this blue chicken make you queasy? Scientists say there might be an evolutionary reason for that. Photo: Courtesy of Laurie Brown\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Does this blue chicken make you queasy? Scientists say there might be an evolutionary reason for that. Photo: Courtesy of \u003ca href=\"http://lawriebrown.com/\">Laurie Brown\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/16/303215873/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange\">The Salt at NPR Food\u003c/a> (4/16/14)\u003c/p>\n\u003cp>There's something unsettling — freakish, even — about Lawrie Brown's photos of everyday meals.\u003c/p>\n\u003cp>In one photo, the California-based photographer has placed a shockingly blue raw chicken atop a bed of rice and peas. In another, pink cereal puffs float in a sea of yellow milk. And Brown slathers three hefty scoops of green ice cream with purple fudge in a third, with blood-red cherries as garnish. Other photos in her \"\u003ca href=\"http://lawriebrown.com/foodpage.html\">Colored Food Series\u003c/a>\" feature green corn, blue crackers and green spaghetti.\u003c/p>\n\u003cp>These dishes are familiar, but their natural colors have been swapped for bizarre tones. Instead of roast chicken food porn, Brown gives us an unappetizing, alien-looking chicken. And the pure white we're so used to seeing in the cereal bowl has been replaced with a sort of yellow goop.\u003c/p>\n\u003cfigure id=\"attachment_80542\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodpinkcereal_wide-cb031cafc7142da09e4590db9096d1400747b4b5.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodpinkcereal_wide-cb031cafc7142da09e4590db9096d1400747b4b5.jpe\" alt=\"Cereal comes in all shapes, sizes and artificial colors. But it looks a little less fun when it's soaking in yellow milk. Photo: Courtesy of Laurie Brown\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cereal comes in all shapes, sizes and artificial colors. But it looks a little less fun when it's soaking in yellow milk. Photo: Courtesy of \u003ca href=\"http://lawriebrown.com/\">Laurie Brown\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of these colors, like the blue on the chicken and the \u003ca href=\"http://lawriebrown.com/yellowbutter.html\">green on the corn\u003c/a>, are latex paint. But the pink cereal, the green ice cream and the \u003ca href=\"http://lawriebrown.com/orangecheese.html\">vibrant block of cheddar cheese\u003c/a> were sold in those eye-popping colors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Brown says the project came about as she started hearing about food additives, and the more she learned the more fascinated – and repulsed – she grew. \"It got to the point where I didn't think I could make a good purchase at the grocery store,\" she says.\u003c/p>\n\u003cp>Health advocacy groups \u003ca href=\"https://www.cspinet.org/fooddyes/Food-Dyes-Fact-Sheet.pdf\">say\u003c/a> there's mounting scientific evidence linking artificial food dyes to behavioral issues in children. The Food and Drug Administration \u003ca href=\"http://www.npr.org/2011/03/30/134962888/fda-probes-link-between-food-dyes-kids-behavior\">is currently\u003c/a> probing that link.\u003c/p>\n\u003cp>To help people become more aware of food dyes, Brown got out her camera, bought some paint and looked for food that was conspicuously dyed, along with tableware to create a typical American table setting. \"As far as the colors, I wanted something kind of whimsical and colorful and bright, and sort of a contradiction to what was going on in the background,\" Brown tells The Salt.\u003c/p>\n\u003cp>While the painted hues in Brown's images are intense, they're not that far off from the colors in the products we see every day in the grocery store. Just think of the blue M&M's and energy drinks and the yellow Skittles.\u003c/p>\n\u003cp>But making food more \"fun\" isn't the only reason for the preponderance of artificial dyes in processed food. We actually taste food first with our eyes, says \u003ca href=\"http://www.futureoffood.ox.ac.uk/people/charles-spence\">Charles Spence\u003c/a>, an experimental psychologist specializing in the perception of food at Oxford University. And that's what food companies hope to appeal to when they coat food in brilliant jewel tones.\u003c/p>\n\u003cfigure id=\"attachment_80543\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodgreenicecream_wide-fc7143e54049b3f7ed7b8d89dce502932eae86ad.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodgreenicecream_wide-fc7143e54049b3f7ed7b8d89dce502932eae86ad.jpe\" alt=\"Artist Lawrie Brown says some people like this photo because the purple fudge reminds them of grape toppings. For others, the color is just unappetizing. Photo: Courtesy of Laurie Brown\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artist Lawrie Brown says some people like this photo because the purple fudge reminds them of grape toppings. For others, the color is just unappetizing. Photo: Courtesy of \u003ca href=\"http://lawriebrown.com/\">Laurie Brown\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Visual cues kind of have precedence and can set up expectations about what it is we think we're going to taste and what the flavor will be,\" he says. \"And those expectations tend to be a very powerful determinant what we actually experience.\"\u003c/p>\n\u003cp>For example, different shades of red can make us perceive food as 11 percent \u003ca href=\"http://www.npr.org/blogs/health/2011/04/16/135415751/harnessing-the-senses-to-trick-the-palate-and-improve-health\">sweeter\u003c/a> than it actually is. Green tends to make us think the food will be sour. And blue can make us turn away in disgust, which may explain our reaction to Brown's blue chicken.\u003c/p>\n\u003cp>There could be an evolutionary reason behind this, Spence says. Fruit turns from green to red as it ripens, so our ancestors associated red with sweet and green with sour. And blue food isn't as common in the nature, unless we're talking about bluish-gray meat, which usually signals spoilage.\u003c/p>\n\u003cp>In fact, Brown's blue chicken is reminiscent of a well-known experiment from the 1970s, in which steak and fries were served under a special lighting that made the meal look normal. The participants enjoyed it — until researchers revealed under normal lighting that the steak had been dyed blue and the fries green. Just like that, their appetites were gone.\u003c/p>\n\u003cp>But the response isn't always disgust. Sometimes our brains may enjoy the surprise. Think back to 2000, when food manufacturer Heinz introduced their notorious green and purple, \u003ca href=\"http://www.fastcompany.com/1779591/what-were-they-thinking-day-ketchup-crossed-line-perfect-purple\">Shrek-inspired ketchup\u003c/a>, Spence says. The funky colors may not have been popular with adults, but kids loved it — even if it was only for a short time.\u003c/p>\n\u003cp>Indeed, Brown says that different people had different reactions to her photos – particularly the one with the green ice cream with the purple toppings. \"I had one person say that they just love grape toppings and then I had another person that found it disgusting,\" she says.\u003c/p>\n\u003cp>Spence says it's hard to imagine a world without food dyes. We even alter the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201501977/help-my-egg-yolks-are-freakishly-white\">color of egg yolks\u003c/a> by varying the feeds for chicken.\u003c/p>\n\u003cp>If anything, he says, we might see shift toward natural food coloring. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/09/purple-sweet-potato-a-contender-to-replace-artificial-food-dyes/\">purple potato\u003c/a> might just get its day in the sun.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80540/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange","authors":["byline_bayareabites_80540"],"categories":["bayareabites_11028","bayareabites_2407","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_12645","bayareabites_12644","bayareabites_3609","bayareabites_13269","bayareabites_10921"],"featImg":"bayareabites_80551","label":"bayareabites"},"bayareabites_73425":{"type":"posts","id":"bayareabites_73425","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73425","score":null,"sort":[1383758107000]},"guestAuthors":[],"slug":"how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets","title":"How To Levitate A Sandwich: 'Modern Cuisine' Spills Photo Secrets","publishDate":1383758107,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73486\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab1.jpg\" alt=\"Photography or a food dramatization? An iron pot is sliced in half to show how a pork roast adsorbs heat when hot coals are placed above and below the meat. Photo: Courtesy of The Cooking Lab\" width=\"948\" height=\"571\" class=\"size-full wp-image-73486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photography or a food dramatization? An iron pot is sliced in half to show how a pork roast adsorbs heat when hot coals are placed above and below the meat. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241848440/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets\">The Salt at NPR Food\u003c/a> (11/4/13)\u003c/p>\n\u003cp>Food porn or art? That's for you decide.\u003c/p>\n\u003cp>But one thing is for certain: The jumbo-sized images in \u003cem>The Photography of Modern Cuisine\u003c/em> are truly awesome.\u003c/p>\n\u003cfigure id=\"attachment_73487\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab2.jpg\" alt=\"A tossed salad that isn't tossed. The photographers hung a piece of black velvet at a 70 degree angle and then pinned the leaves and nuts in place. Photo: Courtesy of The Cooking Lab\" width=\"400\" class=\"size-full wp-image-73487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tossed salad that isn't tossed. The photographers hung a piece of black velvet at a 70 degree angle and then pinned the leaves and nuts in place. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>In one, a ham and cheese sandwich levitates in midair. Then, a Weber grill gets sliced in half lengthwise to expose a pink burger cooking on another page. And blueberries and peas balloon to the size of dinner plates and melons.\u003c/p>\n\u003cp>The latest creation from ex-Microsoft executive \u003ca href=\"http://www.nathanmyhrvold.com/\">Nathan Myhrvold\u003c/a> and his team, called \u003ca href=\"http://modernistcuisine.com/about-modernist-cuisine/\">The Cooking Lab\u003c/a>, is the ultimate coffee table book. It has a wingspan of more than 2 feet, weighs 12 pounds and costs $120.\u003c/p>\n\u003cfigure id=\"attachment_73492\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglabcheesecombo.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglabcheesecombo.png\" alt=\"Want to levitate a grilled ham and cheese in your next Instagram snapshot? The team at The Cooking Lab divulges their photo tricks in their new book. Photo: Courtesy of The Cooking Lab\" width=\"1120\" height=\"628\" class=\"size-full wp-image-73492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Want to levitate a grilled ham and cheese in your next Instagram snapshot? The team at The Cooking Lab divulges their photo tricks in their new book. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>\"There are 600 to 700 big coffee table books on dogs and about 1,500 with naked women,\" Myhrvold tells The Salt. \"But there weren't any with big pictures of food — and no recipes.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while the images themselves are jaw-dropping, perhaps the best part of the book is that the team shares all the secrets about how the photos are made. Myhrvold's loyal following of mad scientist DIYers are sure to appreciate that.\u003c/p>\n\u003cblockquote>\n\u003col>\n\u003ch3>Five Tips From Modern Cuisine For Taking Better Food Snapshots\u003c/h3>\n\u003cli>\u003cstrong>Look to the light:\u003c/strong> In restaurants, find a big window with diffuse, indirect lighting, Nathan Mryhold recommends. \"If you have to use flash, use a napkin or menu to bounce the light off it and make it diffuse.\"\u003c/li>\n\u003cli>\u003cstrong>Stand up:\u003c/strong> The angle at which we usually view dinner doesn't produce the best photographs. For food that's flat and wide, shoot the dish from right above. If the food is tall and narrow, get down low and shoot it from the side.\u003c/li>\n\u003cli>\u003cstrong>Put it on black:\u003c/strong> Food is most dramatic sitting on white or black, says The Cooking Lab's Chris Hoover. \"White can create some weird reflections, but black is quite easy shoot.\" Place the food black Plexiglass, he says. Then pin a sheet of black velvet on the wall to adsorb the light behind it.\u003c/li>\n\u003cli>\u003cstrong>Dip your toe into editing:\u003c/strong> You don't need to buy a sophisticated editing tool, Hoover says. \"Just get a basic program, like \u003ca href=\"http://www.adobe.com/products/photoshop-lightroom.html\">Adobe Lightroom\u003c/a>,\" he suggests. \"It's easy to understand, and there are tutorials on the web.\"\u003c/li>\n\u003cli>\u003cstrong>Download an HDR app:\u003c/strong> For smartphone snapshots, use a high-dynamic range app, like \u003ca href=\"https://itunes.apple.com/us/app/true-hdr/id340741871?mt=8\">TrueHDR\u003c/a>, to capture all the colors and highlights of food.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003cp>Myhrvold and his motley crew of chefs, chemists and editors helped build that following when they published a widely celebrated \u003ca href=\"http://www.npr.org/2011/03/12/134456683/science-nerds-meet-foodies-in-modernist-cuisine\">cookbook\u003c/a> called \u003cem>Modernist Cuisine: The Art and Science of Cooking \u003c/em>a few years ago.\u003cem>\u003cbr>\u003c/em>\u003c/p>\n\u003cp>The cookbook offered an inside look at how the world's most avant garde chefs are using technologies and techniques from the lab to change how people eat and enjoy food. Think French fries made extra crispy by blasting them with sound waves or caramelized carrot soup made with a centrifuge to separate out the juice.\u003c/p>\n\u003cp>The new book features photos from the cookbook — and 278 new ones — in a larger-than-life format. At the back are details about how each photograph was made, from lighting and lenses to editing and stitching images together.\u003c/p>\n\u003cp>[vimeo 32237946]\u003c/p>\n\u003cp>For instance, to get leeks and watermelons to \"glow,\" the team placed thin slices of the produce on clear Plexiglass and then lit them from below. They photographed rice and beans under a microscope to capture the super close-up macros. And to catch a kernel of corn popping, the team filmed more than 5 pounds of popcorn, Myhrovold says. (Who knew that popcorn could rival the grace of a Tchaikovsky ballet?)\u003c/p>\n\u003cp>But it's the \"\u003ca href=\"http://www.youtube.com/watch?v=E6L-uT3XOI0\">cutaway\u003c/a>\" photos that really steal the show. From tomatoes pureeing in a blender to a pork shoulder adsorbing heat in a pressure cooker, Myrhvold and his team offer a glimpse of radical transformations during 14 cooking techniques.\u003c/p>\n\u003cp>So how did they make the cutaways? Two words: band saw.\u003c/p>\n\u003cfigure id=\"attachment_73491\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab6.jpg\" alt=\"To capture the magic of grilling, the team at The Cooking Lab sawed a Weber grill in half and then combined 30 photographs together. Photo: Ryan Matthew Smith/Courtesy of The Cooking Lab\" width=\"1120\" height=\"838\" class=\"size-full wp-image-73491\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To capture the magic of grilling, the team at The Cooking Lab sawed a Weber grill in half and then combined 30 photographs together. Photo: Ryan Matthew Smith/Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>That's right, the Cooking Lab has its own machine shop, and a guy with spiky, red hair literally slices microwave ovens, pots and blenders in half. Then the teams uses toothpicks or sewing needles to hold the cut food into place. A piece of Plexiglass keeps boiling liquids inside the pans.\u003c/p>\n\u003cp>\"We made a hell of mess especially when food was flying through the air,\" Myrhvold says. The team even started a fire while trying to catch a stir-fry in action. \"But the food only had to look good for 1/1000th of the second.\"\u003c/p>\n\u003cp>And sometimes they didn't put the food in the air at all but just faked it. For instance, that tossed salad isn't tossed all. Instead pieces of lettuces and dressing are pinned to a black velvet.\u003c/p>\n\u003cp>All the photos are heavily edited. And many of the images are actually several — even dozens — of photos combined together in Photoshop. For instance, Myrhvold and the team cropped and combined 30 separate photos to capture the burger cooking on the sliced-in-half grill.\u003c/p>\n\u003cp>That time and effort are worth it, Myhrvold says, because the photographs lure readers into thinking about how cooking works.\u003c/p>\n\u003cp>\"I think a picture may be worth even more than a thousand words,\" he says. \"Nobody is going to read the thousand words anyway.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A ham and cheese sandwich floats in midair. A Weber grill is sliced in half to expose a burger sizzling inside. \u003cem>The Photography of Modern Cuisine\u003c/em> is both a visual feast and a practical guide to food photography.","status":"publish","parent":0,"modified":1383758107,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1032},"headData":{"title":"How To Levitate A Sandwich: 'Modern Cuisine' Spills Photo Secrets | KQED","description":"A ham and cheese sandwich floats in midair. A Weber grill is sliced in half to expose a burger sizzling inside. The Photography of Modern Cuisine is both a visual feast and a practical guide to food photography.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How To Levitate A Sandwich: 'Modern Cuisine' Spills Photo Secrets","datePublished":"2013-11-06T17:15:07.000Z","dateModified":"2013-11-06T17:15:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73425 http://blogs.kqed.org/bayareabites/?p=73425","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/06/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets/","disqusTitle":"How To Levitate A Sandwich: 'Modern Cuisine' Spills Photo Secrets","nprByline":"Michaeleen Doucleff","nprStoryId":"241848440","nprApiLink":"http://api.npr.org/query?id=241848440&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/11/04/241848440/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets?ft=3&f=241848440","nprRetrievedStory":"1","nprPubDate":"Mon, 04 Nov 2013 17:13:00 -0500","nprStoryDate":"Mon, 04 Nov 2013 17:10:00 -0500","nprLastModifiedDate":"Mon, 04 Nov 2013 16:49:29 -0500","path":"/bayareabites/73425/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73486\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab1.jpg\" alt=\"Photography or a food dramatization? An iron pot is sliced in half to show how a pork roast adsorbs heat when hot coals are placed above and below the meat. Photo: Courtesy of The Cooking Lab\" width=\"948\" height=\"571\" class=\"size-full wp-image-73486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photography or a food dramatization? An iron pot is sliced in half to show how a pork roast adsorbs heat when hot coals are placed above and below the meat. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241848440/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets\">The Salt at NPR Food\u003c/a> (11/4/13)\u003c/p>\n\u003cp>Food porn or art? That's for you decide.\u003c/p>\n\u003cp>But one thing is for certain: The jumbo-sized images in \u003cem>The Photography of Modern Cuisine\u003c/em> are truly awesome.\u003c/p>\n\u003cfigure id=\"attachment_73487\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab2.jpg\" alt=\"A tossed salad that isn't tossed. The photographers hung a piece of black velvet at a 70 degree angle and then pinned the leaves and nuts in place. Photo: Courtesy of The Cooking Lab\" width=\"400\" class=\"size-full wp-image-73487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tossed salad that isn't tossed. The photographers hung a piece of black velvet at a 70 degree angle and then pinned the leaves and nuts in place. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>In one, a ham and cheese sandwich levitates in midair. Then, a Weber grill gets sliced in half lengthwise to expose a pink burger cooking on another page. And blueberries and peas balloon to the size of dinner plates and melons.\u003c/p>\n\u003cp>The latest creation from ex-Microsoft executive \u003ca href=\"http://www.nathanmyhrvold.com/\">Nathan Myhrvold\u003c/a> and his team, called \u003ca href=\"http://modernistcuisine.com/about-modernist-cuisine/\">The Cooking Lab\u003c/a>, is the ultimate coffee table book. It has a wingspan of more than 2 feet, weighs 12 pounds and costs $120.\u003c/p>\n\u003cfigure id=\"attachment_73492\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglabcheesecombo.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglabcheesecombo.png\" alt=\"Want to levitate a grilled ham and cheese in your next Instagram snapshot? The team at The Cooking Lab divulges their photo tricks in their new book. Photo: Courtesy of The Cooking Lab\" width=\"1120\" height=\"628\" class=\"size-full wp-image-73492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Want to levitate a grilled ham and cheese in your next Instagram snapshot? The team at The Cooking Lab divulges their photo tricks in their new book. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>\"There are 600 to 700 big coffee table books on dogs and about 1,500 with naked women,\" Myhrvold tells The Salt. \"But there weren't any with big pictures of food — and no recipes.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while the images themselves are jaw-dropping, perhaps the best part of the book is that the team shares all the secrets about how the photos are made. Myhrvold's loyal following of mad scientist DIYers are sure to appreciate that.\u003c/p>\n\u003cblockquote>\n\u003col>\n\u003ch3>Five Tips From Modern Cuisine For Taking Better Food Snapshots\u003c/h3>\n\u003cli>\u003cstrong>Look to the light:\u003c/strong> In restaurants, find a big window with diffuse, indirect lighting, Nathan Mryhold recommends. \"If you have to use flash, use a napkin or menu to bounce the light off it and make it diffuse.\"\u003c/li>\n\u003cli>\u003cstrong>Stand up:\u003c/strong> The angle at which we usually view dinner doesn't produce the best photographs. For food that's flat and wide, shoot the dish from right above. If the food is tall and narrow, get down low and shoot it from the side.\u003c/li>\n\u003cli>\u003cstrong>Put it on black:\u003c/strong> Food is most dramatic sitting on white or black, says The Cooking Lab's Chris Hoover. \"White can create some weird reflections, but black is quite easy shoot.\" Place the food black Plexiglass, he says. Then pin a sheet of black velvet on the wall to adsorb the light behind it.\u003c/li>\n\u003cli>\u003cstrong>Dip your toe into editing:\u003c/strong> You don't need to buy a sophisticated editing tool, Hoover says. \"Just get a basic program, like \u003ca href=\"http://www.adobe.com/products/photoshop-lightroom.html\">Adobe Lightroom\u003c/a>,\" he suggests. \"It's easy to understand, and there are tutorials on the web.\"\u003c/li>\n\u003cli>\u003cstrong>Download an HDR app:\u003c/strong> For smartphone snapshots, use a high-dynamic range app, like \u003ca href=\"https://itunes.apple.com/us/app/true-hdr/id340741871?mt=8\">TrueHDR\u003c/a>, to capture all the colors and highlights of food.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003cp>Myhrvold and his motley crew of chefs, chemists and editors helped build that following when they published a widely celebrated \u003ca href=\"http://www.npr.org/2011/03/12/134456683/science-nerds-meet-foodies-in-modernist-cuisine\">cookbook\u003c/a> called \u003cem>Modernist Cuisine: The Art and Science of Cooking \u003c/em>a few years ago.\u003cem>\u003cbr>\u003c/em>\u003c/p>\n\u003cp>The cookbook offered an inside look at how the world's most avant garde chefs are using technologies and techniques from the lab to change how people eat and enjoy food. Think French fries made extra crispy by blasting them with sound waves or caramelized carrot soup made with a centrifuge to separate out the juice.\u003c/p>\n\u003cp>The new book features photos from the cookbook — and 278 new ones — in a larger-than-life format. At the back are details about how each photograph was made, from lighting and lenses to editing and stitching images together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"32237946"},"numeric":["32237946"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, to get leeks and watermelons to \"glow,\" the team placed thin slices of the produce on clear Plexiglass and then lit them from below. They photographed rice and beans under a microscope to capture the super close-up macros. And to catch a kernel of corn popping, the team filmed more than 5 pounds of popcorn, Myhrovold says. (Who knew that popcorn could rival the grace of a Tchaikovsky ballet?)\u003c/p>\n\u003cp>But it's the \"\u003ca href=\"http://www.youtube.com/watch?v=E6L-uT3XOI0\">cutaway\u003c/a>\" photos that really steal the show. From tomatoes pureeing in a blender to a pork shoulder adsorbing heat in a pressure cooker, Myrhvold and his team offer a glimpse of radical transformations during 14 cooking techniques.\u003c/p>\n\u003cp>So how did they make the cutaways? Two words: band saw.\u003c/p>\n\u003cfigure id=\"attachment_73491\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab6.jpg\" alt=\"To capture the magic of grilling, the team at The Cooking Lab sawed a Weber grill in half and then combined 30 photographs together. Photo: Ryan Matthew Smith/Courtesy of The Cooking Lab\" width=\"1120\" height=\"838\" class=\"size-full wp-image-73491\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To capture the magic of grilling, the team at The Cooking Lab sawed a Weber grill in half and then combined 30 photographs together. Photo: Ryan Matthew Smith/Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>That's right, the Cooking Lab has its own machine shop, and a guy with spiky, red hair literally slices microwave ovens, pots and blenders in half. Then the teams uses toothpicks or sewing needles to hold the cut food into place. A piece of Plexiglass keeps boiling liquids inside the pans.\u003c/p>\n\u003cp>\"We made a hell of mess especially when food was flying through the air,\" Myrhvold says. The team even started a fire while trying to catch a stir-fry in action. \"But the food only had to look good for 1/1000th of the second.\"\u003c/p>\n\u003cp>And sometimes they didn't put the food in the air at all but just faked it. For instance, that tossed salad isn't tossed all. Instead pieces of lettuces and dressing are pinned to a black velvet.\u003c/p>\n\u003cp>All the photos are heavily edited. And many of the images are actually several — even dozens — of photos combined together in Photoshop. For instance, Myrhvold and the team cropped and combined 30 separate photos to capture the burger cooking on the sliced-in-half grill.\u003c/p>\n\u003cp>That time and effort are worth it, Myhrvold says, because the photographs lure readers into thinking about how cooking works.\u003c/p>\n\u003cp>\"I think a picture may be worth even more than a thousand words,\" he says. \"Nobody is going to read the thousand words anyway.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73425/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets","authors":["byline_bayareabites_73425"],"categories":["bayareabites_2254","bayareabites_10916","bayareabites_1593"],"tags":["bayareabites_3609","bayareabites_1103","bayareabites_12657","bayareabites_12658","bayareabites_10921"],"featImg":"bayareabites_73498","label":"bayareabites"},"bayareabites_68088":{"type":"posts","id":"bayareabites_68088","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68088","score":null,"sort":[1376344613000]},"guestAuthors":[],"slug":"photos-tasty-eats-at-outside-lands","title":"Photos: Tasty Eats at Outside Lands","publishDate":1376344613,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> proved once again that it is as much about the food and drink as it is about the music. And, both were as diverse as you can imagine. Dance to the dulcet tones of Paul McCartney, with flowers in your hair and vegan Malaysian Nachos in your hands. Or maybe Nine Inch Nails and Lamb Poutine are more your speed? It's cool, we can all get along. Maybe we can find common ground over a killer plate of Porcini Doughnuts (aka savory zeppole smothered in gruyere cheese sauce). That would bring anyone together. Grab your \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">craft beer\u003c/a> and lets head over the hill and through \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a>, to Chocolands we go. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\" alt=\"Massive amounts of Lamb Paella from Gerard's Paella\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68089\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204-190x190.jpg\" alt=\"Gerard preparing his Lamb Chorizo Paella\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68105\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111-190x190.jpg\" alt=\"Enjoying paella at Outside Lambs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26-190x190.jpg\" alt=\"Zedd, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375-190x190.jpg\" alt=\"Corn on the Cob (Nopalito): organic corn with house made lime mayo, queso fresco, and chili\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68106\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193-190x190.jpg\" alt=\"Lunching at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177-190x190.jpg\" alt=\"Big Chef Tom's Belly Burger with Cheese Fries\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68103\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\" alt=\"Gourmet Funnel Cakes (Endless Summer Sweets): topped with powdered sugar, whipped cream, crispy bacon, drizzled with agave syrup\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68092\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Love Beer\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68118\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55-190x190.jpg\" alt=\"Azalina's Malaysian Nachos: vegan tofu peanut sauce, corn tortilla chips, pickled veggies, blueberry compote, cilantro, and green onions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68115\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57-190x190.jpg\" alt=\"A fan of Azalina's Malaysian Nachos\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68116\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Garlic Chimichurri Fries (4505 Meats)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68114\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382-190x190.jpg\" alt=\"Outsider Art: Eos Montana @eosmontana (right) and Chez @chezgrizzly (left)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68119\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116-190x190.jpg\" alt=\"Samba Dancers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68117\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\" alt=\"The Growlers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68091\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285-190x190.jpg\" alt=\"Growler Fans\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68129\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286-190x190.jpg\" alt=\"The Growlers, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68130\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17-190x190.jpg\" alt=\"Porcini Doughnuts with Gruyere Cheese Sauce (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68128\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12-190x190.jpg\" alt=\"Sardine Chips (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68127\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11-190x190.jpg\" alt=\"Jaclyn and Danny\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68126\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2-190x190.jpg\" alt=\"Outside Lands on Stilts\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68125\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\" alt=\"Kara's Cupcakes\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68090\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143-190x190.jpg\" alt=\"Furry Hats, all the rage at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68133\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169-190x190.jpg\" alt=\"Breakfast at Outside Lands: Blue Bottle Coffee & Griddled French Toast from Il Cane Rosso, with whipped cream and salted maple caramel + crispy bacon and fried egg on the side\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68134\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141-190x190.jpg\" alt=\"Coors Light Top Hat...also in mode at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68132\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49-190x190.jpg\" alt=\"Pastrami Cheese Fries (Wish Sons Deli): topped with russian dressing, relish, and scallions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68131\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402-190x190.jpg\" alt=\"Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68136\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226-190x190.jpg\" alt=\"Lamb Banh Mi (One Market): roasted leg of lamb, pickled vegetables, cilantro, on an ACME bun\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68135\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\" alt=\"Outside Lands 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68093\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239-190x190.jpg\" alt=\"Farmers Market at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68139\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241-190x190.jpg\" alt=\"Bounty from Full Belly Farms\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68140\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245-190x190.jpg\" alt=\"Nice Melons (Full Belly Farms)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68141\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367-190x190.jpg\" alt=\"Woodhouse Fish Co. serving Drakes Bay Oysters\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68142\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"(Dis)Connect at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68138\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75-190x190.jpg\" alt=\"Flower Power\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68137\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"A photo slideshow of the food, treats and people at Outside Lands 2013.","status":"publish","parent":0,"modified":1376407997,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":121},"headData":{"title":"Photos: Tasty Eats at Outside Lands | KQED","description":"A photo slideshow of the food, treats and people at Outside Lands 2013.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Photos: Tasty Eats at Outside Lands","datePublished":"2013-08-12T21:56:53.000Z","dateModified":"2013-08-13T15:33:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68088 http://blogs.kqed.org/bayareabites/?p=68088","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/12/photos-tasty-eats-at-outside-lands/","disqusTitle":"Photos: Tasty Eats at Outside Lands","path":"/bayareabites/68088/photos-tasty-eats-at-outside-lands","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> proved once again that it is as much about the food and drink as it is about the music. And, both were as diverse as you can imagine. Dance to the dulcet tones of Paul McCartney, with flowers in your hair and vegan Malaysian Nachos in your hands. Or maybe Nine Inch Nails and Lamb Poutine are more your speed? It's cool, we can all get along. Maybe we can find common ground over a killer plate of Porcini Doughnuts (aka savory zeppole smothered in gruyere cheese sauce). That would bring anyone together. Grab your \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">craft beer\u003c/a> and lets head over the hill and through \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a>, to Chocolands we go. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\" alt=\"Massive amounts of Lamb Paella from Gerard's Paella\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68089\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204-190x190.jpg\" alt=\"Gerard preparing his Lamb Chorizo Paella\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68105\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111-190x190.jpg\" alt=\"Enjoying paella at Outside Lambs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26-190x190.jpg\" alt=\"Zedd, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375-190x190.jpg\" alt=\"Corn on the Cob (Nopalito): organic corn with house made lime mayo, queso fresco, and chili\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68106\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193-190x190.jpg\" alt=\"Lunching at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177-190x190.jpg\" alt=\"Big Chef Tom's Belly Burger with Cheese Fries\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68103\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\" alt=\"Gourmet Funnel Cakes (Endless Summer Sweets): topped with powdered sugar, whipped cream, crispy bacon, drizzled with agave syrup\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68092\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Love Beer\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68118\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55-190x190.jpg\" alt=\"Azalina's Malaysian Nachos: vegan tofu peanut sauce, corn tortilla chips, pickled veggies, blueberry compote, cilantro, and green onions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68115\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57-190x190.jpg\" alt=\"A fan of Azalina's Malaysian Nachos\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68116\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Garlic Chimichurri Fries (4505 Meats)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68114\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382-190x190.jpg\" alt=\"Outsider Art: Eos Montana @eosmontana (right) and Chez @chezgrizzly (left)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68119\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116-190x190.jpg\" alt=\"Samba Dancers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68117\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\" alt=\"The Growlers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68091\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285-190x190.jpg\" alt=\"Growler Fans\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68129\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286-190x190.jpg\" alt=\"The Growlers, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68130\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17-190x190.jpg\" alt=\"Porcini Doughnuts with Gruyere Cheese Sauce (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68128\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12-190x190.jpg\" alt=\"Sardine Chips (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68127\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11-190x190.jpg\" alt=\"Jaclyn and Danny\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68126\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2-190x190.jpg\" alt=\"Outside Lands on Stilts\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68125\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\" alt=\"Kara's Cupcakes\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68090\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143-190x190.jpg\" alt=\"Furry Hats, all the rage at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68133\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169-190x190.jpg\" alt=\"Breakfast at Outside Lands: Blue Bottle Coffee & Griddled French Toast from Il Cane Rosso, with whipped cream and salted maple caramel + crispy bacon and fried egg on the side\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68134\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141-190x190.jpg\" alt=\"Coors Light Top Hat...also in mode at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68132\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49-190x190.jpg\" alt=\"Pastrami Cheese Fries (Wish Sons Deli): topped with russian dressing, relish, and scallions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68131\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402-190x190.jpg\" alt=\"Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68136\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226-190x190.jpg\" alt=\"Lamb Banh Mi (One Market): roasted leg of lamb, pickled vegetables, cilantro, on an ACME bun\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68135\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\" alt=\"Outside Lands 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68093\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239-190x190.jpg\" alt=\"Farmers Market at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68139\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241-190x190.jpg\" alt=\"Bounty from Full Belly Farms\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68140\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245-190x190.jpg\" alt=\"Nice Melons (Full Belly Farms)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68141\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367-190x190.jpg\" alt=\"Woodhouse Fish Co. serving Drakes Bay Oysters\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68142\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"(Dis)Connect at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68138\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75-190x190.jpg\" alt=\"Flower Power\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68137\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68088/photos-tasty-eats-at-outside-lands","authors":["5037"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_10851","bayareabites_90"],"tags":["bayareabites_2566","bayareabites_3609","bayareabites_11449","bayareabites_2599","bayareabites_12208"],"featImg":"bayareabites_68155","label":"bayareabites"},"bayareabites_67647":{"type":"posts","id":"bayareabites_67647","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67647","score":null,"sort":[1375745959000]},"guestAuthors":[],"slug":"sf-chefs-tasting-tent-photo","title":"SF Chefs Tasting Tent: Photo Highlights","publishDate":1375745959,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>San Francisco's summer of food-laden festivals officially kicked off this weekend as \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> hit Union Square with a who's who roster of the city's best chefs, bartenders and winemakers showing off their skills. Now in its fifth year, this event seems to get bigger and more impressive each time it rolls around. As always, the Bay's summer bounty of juicy tomatoes, sweet corn, and luscious salmon made it onto many of the dishes, along with a strong showing of house-cured charcuterie. For the thirsty, cocktails were king. Here are a few highlights from the Tasting Tent:\u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\">\u003cimg class=\"alignnone size-full wp-image-67648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\" alt='SF Chefs \"Take the Cake\" contest winner by Pastry Chef Paul Padua (The Ahwahnee)' width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8-190x190.jpg\" alt=\"SF Chefs 2013: Tasting Tent\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11-190x190.jpg\" alt=\"Cake by Francis Ang (Fifth Floor)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37-190x190.jpg\" alt=\"Whole Hog Terrine with Pork Fat Mayo and Pickled Radish & Carrot from Spruce \" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24-190x190.jpg\" alt=\"Chris Cosentino, Incanto\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18-190x190.jpg\" alt=\"3 Little Pigs: Truffle Mortadella, Pate Campagne, Smoked Liverwurst (Incanto)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199-190x190.jpg\" alt=\"Jeff Baker, Baker & Banker\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\">\u003cimg class=\"alignnone size-full wp-image-67664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\" alt=\"Carrot Ginger Cupcake on the Tree of Sweets (Morimoto Napa)\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63-190x190.jpg\" alt=\"Jessica Entzel, Morimoto Napa\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58-190x190.jpg\" alt=\"Cedar Plank Smoked Local King Salmon, summer tomato salad with sweet corn vinaigrette (EPIC Roasthouse)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113-190x190.jpg\" alt=\"South Indian Spiced Lamb with an Uttapam & Chopped Salad (DOSA)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49-190x190.jpg\" alt=\"Lauren Godfrey enjoying a cocktail\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55-190x190.jpg\" alt=\"Savory Peach Cobbler with Lardo and Virginia Ham (Wayfare Tavern)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47-190x190.jpg\" alt=\"Tyler Florence, Wayfare Tavern\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\">\u003cimg class=\"alignnone size-full wp-image-67718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\" alt=\"Wild Strawberry Shave Ice: SKYY Infusions Wild Strawberry, Pureed Strawberry, Ginger, Lemon, Barrel-Aged Bitters\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81-190x190.jpg\" alt=\"Tuna, Tomato, Scallion\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67675\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187-190x190.jpg\" alt=\"Bartender love\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76-190x190.jpg\" alt=\"Tostada (Tacolicious)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169-190x190.jpg\" alt=\"Bowmore Single Malt Scotch Whiskey & Oyster Shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159-190x190.jpg\" alt=\"Whiskey and oyster shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191-190x190.jpg\" alt=\"Chandon Clenard, Pacific Catch\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\">\u003cimg class=\"alignnone size-full wp-image-67687\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\" alt=\"Cocktail O'Clock\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176-190x190.jpg\" alt=\"About to shake things up\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67719\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97-190x190.jpg\" alt=\"Pizza Bianca with Smoked Guanciale, Anchovy-Caper Aioli, and Early Girl Tomatoes (Locanda)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102-190x190.jpg\" alt=\"Anthony Strong, Locanda (next Bachelor contestant?)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211-190x190.jpg\" alt=\"Andrew Freeman\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214-190x190.jpg\" alt='Laura Cronin of Perbacco, co-winner of the \"Take the Cake\" contest' width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218-190x190.jpg\" alt='Rob Black, Executive Director of the Golden Gate Restaurant Association & Paul Padua of The Ahwahnee, co-winner of the \"Take the Cake\" competition' width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"A slideshow of the best from the SF Chefs 2013 Tasting Tent. ","status":"publish","parent":0,"modified":1375987160,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":110},"headData":{"title":"SF Chefs Tasting Tent: Photo Highlights | KQED","description":"A slideshow of the best from the SF Chefs 2013 Tasting Tent. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"SF Chefs Tasting Tent: Photo Highlights","datePublished":"2013-08-05T23:39:19.000Z","dateModified":"2013-08-08T18:39:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67647 http://blogs.kqed.org/bayareabites/?p=67647","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/05/sf-chefs-tasting-tent-photo/","disqusTitle":"SF Chefs Tasting Tent: Photo Highlights","path":"/bayareabites/67647/sf-chefs-tasting-tent-photo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco's summer of food-laden festivals officially kicked off this weekend as \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> hit Union Square with a who's who roster of the city's best chefs, bartenders and winemakers showing off their skills. Now in its fifth year, this event seems to get bigger and more impressive each time it rolls around. As always, the Bay's summer bounty of juicy tomatoes, sweet corn, and luscious salmon made it onto many of the dishes, along with a strong showing of house-cured charcuterie. For the thirsty, cocktails were king. Here are a few highlights from the Tasting Tent:\u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\">\u003cimg class=\"alignnone size-full wp-image-67648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\" alt='SF Chefs \"Take the Cake\" contest winner by Pastry Chef Paul Padua (The Ahwahnee)' width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8-190x190.jpg\" alt=\"SF Chefs 2013: Tasting Tent\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11-190x190.jpg\" alt=\"Cake by Francis Ang (Fifth Floor)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37-190x190.jpg\" alt=\"Whole Hog Terrine with Pork Fat Mayo and Pickled Radish & Carrot from Spruce \" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24-190x190.jpg\" alt=\"Chris Cosentino, Incanto\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18-190x190.jpg\" alt=\"3 Little Pigs: Truffle Mortadella, Pate Campagne, Smoked Liverwurst (Incanto)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199-190x190.jpg\" alt=\"Jeff Baker, Baker & Banker\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\">\u003cimg class=\"alignnone size-full wp-image-67664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\" alt=\"Carrot Ginger Cupcake on the Tree of Sweets (Morimoto Napa)\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63-190x190.jpg\" alt=\"Jessica Entzel, Morimoto Napa\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58-190x190.jpg\" alt=\"Cedar Plank Smoked Local King Salmon, summer tomato salad with sweet corn vinaigrette (EPIC Roasthouse)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113-190x190.jpg\" alt=\"South Indian Spiced Lamb with an Uttapam & Chopped Salad (DOSA)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49-190x190.jpg\" alt=\"Lauren Godfrey enjoying a cocktail\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55-190x190.jpg\" alt=\"Savory Peach Cobbler with Lardo and Virginia Ham (Wayfare Tavern)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47-190x190.jpg\" alt=\"Tyler Florence, Wayfare Tavern\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\">\u003cimg class=\"alignnone size-full wp-image-67718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\" alt=\"Wild Strawberry Shave Ice: SKYY Infusions Wild Strawberry, Pureed Strawberry, Ginger, Lemon, Barrel-Aged Bitters\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81-190x190.jpg\" alt=\"Tuna, Tomato, Scallion\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67675\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187-190x190.jpg\" alt=\"Bartender love\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76-190x190.jpg\" alt=\"Tostada (Tacolicious)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169-190x190.jpg\" alt=\"Bowmore Single Malt Scotch Whiskey & Oyster Shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159-190x190.jpg\" alt=\"Whiskey and oyster shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191-190x190.jpg\" alt=\"Chandon Clenard, Pacific Catch\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\">\u003cimg class=\"alignnone size-full wp-image-67687\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\" alt=\"Cocktail O'Clock\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176-190x190.jpg\" alt=\"About to shake things up\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67719\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97-190x190.jpg\" alt=\"Pizza Bianca with Smoked Guanciale, Anchovy-Caper Aioli, and Early Girl Tomatoes (Locanda)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102-190x190.jpg\" alt=\"Anthony Strong, Locanda (next Bachelor contestant?)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211-190x190.jpg\" alt=\"Andrew Freeman\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214-190x190.jpg\" alt='Laura Cronin of Perbacco, co-winner of the \"Take the Cake\" contest' width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218-190x190.jpg\" alt='Rob Black, Executive Director of the Golden Gate Restaurant Association & Paul Padua of The Ahwahnee, co-winner of the \"Take the Cake\" competition' width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67647/sf-chefs-tasting-tent-photo","authors":["5037"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_10851","bayareabites_90"],"tags":["bayareabites_2566","bayareabites_3609","bayareabites_11449","bayareabites_14745","bayareabites_12174"],"featImg":"bayareabites_67704","label":"bayareabites"},"bayareabites_60738":{"type":"posts","id":"bayareabites_60738","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60738","score":null,"sort":[1367863888000]},"guestAuthors":[],"slug":"sip-savor-share-food-photography-show-in-sf-opens-may-9","title":"Sip. Savor. Share! Food Photography Show in SF Opens May 9","publishDate":1367863888,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_60741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\">\u003cimg class=\"size-full wp-image-60741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\" alt=\"Photo by Andria Lo. Pickled vegetables by RicePaperScissors\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Andria Lo. Pickled vegetables by RicePaperScissors\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you've had your fill of friends posting pics of their latest meal on social media. If you are hungry for something more satisfying than pin-ups of perfectly plated pancakes, sundaes dripping rivulets of caramel or lurid lasagna, feast your eyes on the images in \u003cstrong>Sip. Savor. Share!,\u003c/strong> a photographic love letter to San Francisco's food and drink, markets and mixologists, sponsored by the urban art collective \u003ca href=\"http://www.femmecartel.com\">Femme Cartel\u003c/a>. The show opens May 9 and runs through May 26 at the Mission's \u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll Up Gallery\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The show features the work of local artists:\u003c/strong>\n\u003cli>\u003ca href=\"http://mollydecoudreaux.com/\">Molly DeCoudreaux\u003c/a> (head photographer at SF.Eater.com, frequent contributor to Refinery29, The Bold Italic)\u003c/li>\n\u003cli>\u003ca href=\"http://babochkov.com/\">Aleksey Bochkovsky\u003c/a> (contemporary art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://www.andrialo.com/\">Andria Lo\u003c/a> (documentary and editorial photographer, including at 7x7)\u003c/li>\n\u003cli>\u003ca href=\"http://www.annavignet.com/\">Anna Vignet\u003c/a> (SF Chronicle contributing photographer and cookbook artist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.portraitstothepeople.com/\">Sarah Deragon\u003c/a> (owner/head photographer of Portraits to the People)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fotosbyflee.com/\">Flee Kieselhorst\u003c/a> (portrait and fine art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://mothercerveza.tumblr.com/\">Gennesis Gastilo \u003c/a>(photoblogger at Mother Cerveza)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_60740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\">\u003cimg class=\"size-full wp-image-60740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\" alt=\"Femme Cartel food photo show\" width=\"1000\" height=\"898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Femme Cartel food photography show\u003c/figcaption>\u003c/figure>\n\u003cp>Femme Cartel is known for showcasing cutting-edge, urban art, from tough to girly. Its founder, Emily Howe, calls herself “a community organizer at heart.” \"We started with shows that focused on women artists because they seemed to have second-class citizenship in art world. Now we often include a male artist (who supports feminist ideals),\" says Howe. \u003cstrong>Bay Area Bites\u003c/strong> interviewed the co-curators of this food photography show and two of the featured artists.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've done graffiti inspired art and a hip take on fashion illustrations. Why food now? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Emily Howe:\u003c/strong> We love San Francisco and Oakland and the food world encompasses social justice, community gardens and feminist foodies. For many years, women were relegated to the kitchen, then they joined the workforce but were STILL expected in the kitchen as supermoms. Now, there is a return to the domestic arts, but we are reclaiming those domestic arts in new ways: it’s a choice to bottle your own beer or pickle your own vegetables.\u003c/p>\n\u003cp>\u003cstrong>BAB: Why a focus on female photographers?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EH:\u003c/strong> In a perfect world, we wouldn’t have to think about gender, but if you look at who gets in art shows, who wins grants, who are the curators, jurors, art professors, deans of art schools -- across the board it's proportionately more men. The breakdown should be 50/50, but the big names are dudes. One of our goals is to showcase emerging artists and help people get their first show with an exciting launch. Christina Bohn, my co-curator and I picked images that we loved and would buy ourselves. We also wanted to represent certain themes: coffee culture, cocktail culture, food trucks, Asian food, Mexican food, nightlife.\u003c/p>\n\u003cp>\u003cstrong> Christina Bohn: \u003c/strong>It’s timely now since the Bay Area is so into food and hand-crafted cocktails. And we include a range of images from instagram photos to fine art.\u003c/p>\n\u003cp>\u003cstrong>BAB: How did you find the artists for this show?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CB:\u003c/strong> We have a roster of artists who we’ve worked with in the past, but they represent more fine art, mixed media and collage. Not so much photography. We like to tap into the well of emerging artists. So we hit the Internet hard, Google, Craig’s list. San Francisco is such a beautiful melting pot of people from all walks of life. We wanted to include different threads that make up the whole scene. We pride ourselves on being a launching platform, finding artists who have never had shows and giving them opportunity to get their work out there. We love to connect people. Sometimes we know of a hair salon or pizza place that needs art on their walls and we can match them up with someone from the community.\u003c/p>\n\u003cfigure id=\"attachment_61323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\" alt=\"photo by Molly DeCoudreaux - Bar Tartine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Molly DeCoudreaux - Bar Tartine\u003c/figcaption>\u003c/figure>\n\u003cp>Professional photographer \u003cstrong>Molly DeCoudreaux\u003c/strong> grew up in Oakland. \"What got me into loving food was the ten years I worked at Baywolf, moving from busser to waitress.\" DeCoudreaux enjoys showing food communities, cheese-makers and chefs at work in the kitchen as well as bringing focus to small upstart companies. \"I can relate to them because I’m scrappy too, I work hard, in a physically strenuous business.\"\u003c/p>\n\u003cp>As for being part of Femme Cartel's female-focused art show, she says, \"Most photographers are men, it’s a gendered profession. There's a lot of gear and electronics. Sometimes I go into a restaurant with all my bags of gear and some guy still says, 'Oh, are you here for the waitress position?' (And I’m 33!)\"\u003c/p>\n\u003cp>DeCoudreaux shoots striking, non-traditional portraits of drag queens, porn people as well as weddings. \"Weddings have a certain stress because they only do the ceremony once,\" she says. \"Food sits still – unless it’s a hollandaise sauce that breaks after 15 seconds.\"\u003c/p>\n\u003cp>She admits the hardest food to photograph is BBQ. \"It's just meat covered in sauce, it can look like a brown mush. You have to light it and garnish it so it isn’t just a plate of brown.\" She doesn't usually work with a food stylist, relying instead on chefs who plate their food artistically. \"I like collaborating, being in the kitchen, trying to stay unobtrusive. I like to show real people doing their work.\" Instead of a perfect peach tart, for example, DeCoudreaux would prefer something a little lopsided. “It doesn’t have to be perfect to be beautiful,” she says.\u003c/p>\n\u003cfigure id=\"attachment_60744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\">\u003cimg class=\"size-full wp-image-60744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\" alt=\"photo by Andria Lo - condiments at Chinese restaurant\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Andria Lo - condiments at Chinese restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Andria Lo, \u003c/strong>documentary and editorial photographer and\u003cstrong> \u003c/strong>photo director for Hyphen Magazine, grew up in Anchorage, Alaska, where, she says, \"There weren’t a lot of Chinese people. We ate Mom’s Chinese cooking at home and didn't go out to eat at Anchorage's Chinese restaurants.\" When Lo and her family moved to Southern California's San Gabriel Valley, she experienced culture shock at the plethora of Chinese restaurants.\u003c/p>\n\u003cp>Lo caught the photography bug as an art student at UC Berkeley. \"It was the magic and camaraderie of the darkroom,\" she says, \"where people are working individually and collectively at same time.\"\u003c/p>\n\u003cp>Although professionally, she photographs products, portraits, weddings and other subjects, Lo says, \"food photography is one of my passions. You get a finger on the pulse of what’s going on in the city. I especially like shooting the great energy at food events -- like \u003ca href=\"http://foragesf.com/about/\">ForageSF\u003c/a> dinners -- it’s a challenge to capture the excitement in the air.\"\u003c/p>\n\u003cp>One of the hardest places to shoot, Lo explains, is in professional kitchens. \"While the dining room may be gorgeous, the fluorescent lighting, stainless steel counters and dirty dish racks present a challenge. I have so much respect for chefs. I’m visually stunned by the plating they come up with. My favorite perk is getting to eat their dishes. It's an impetus to work fast, so that the food is still hot.\"\u003c/p>\n\u003cfigure id=\"attachment_61324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\" alt=\"photo by Anna Vignet\" width=\"1000\" height=\"652\" class=\"size-full wp-image-61324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Anna Vignet\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anna Vignet\u003c/strong>: \"There's a huge variety of world flavors in only a handful of miles in the city. I love trying food from different countries with friends and learning about a country's food and culture.\"\u003c/p>\n\u003cfigure id=\"attachment_60747\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\">\u003cimg class=\"size-full wp-image-60747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\" alt=\"photo by Gennesis Gastilo\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Gennesis Gastilo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gennesis Gastilo: \"\u003c/strong>Mother Cerveza is a love for the art of mixology and as in imbibing, a love for the people with whom you share your drinks. In the spirit of an intensely diverse and welcoming community, Femme Cartel’s show in San Francisco has at the heart of it: Love is indeed a miscible thing. (Peace begins with a beer).\"\u003c/p>\n\u003cfigure id=\"attachment_61322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\" alt=\"photo by Aleksey Bochkovsky\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-61322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Aleksey Bochkovsky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aleksey Bochkovsky: \"\u003c/strong>I've always fed off the energy from streets in big cultural cities. I need to be around people to steal moments of interaction and real feelings, however subtle. Food is a social experience and street food, in particular, interests me for its bouquet of demographic gatherings.\"\u003c/p>\n\u003cfigure id=\"attachment_60748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\">\u003cimg class=\"size-full wp-image-60748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\" alt=\"photo by Sarah Deragon\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Sarah Deragon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sarah Deragon\u003c/strong>: \"One of the reasons I adore San Francisco is because of the dynamic foodie/bar culture. Femme Cartel continues to make history with their unique curatorial projects. I'm elated to be part of this show.\"\u003c/p>\n\u003cfigure id=\"attachment_60749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\">\u003cimg class=\"size-full wp-image-60749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\" alt=\"photo by Flee Kieselhorst\" width=\"1000\" height=\"684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Flee Kieselhorst\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flee Kieselhorst\u003c/strong>: \"I am a professional freelance portrait and event photographer and the key to my heart is food. When Femme Cartel (my favorite lady positive art organization) announced the call for entries for \"Sip.Savor.Share!\" I thought “Yes! An excuse to EAT!” My work in this show represents a few consecutive Fridays walking around San Francisco, meeting and shooting new folks, and of course...eating too much!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nFoodie Photography Show runs May 9-26\u003cbr>\nOpening reception May 9, 6-9 pm, food provided by \u003ca href=\"http://www.pachamamacookery.com/index/\">Pachamama Cookery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll-Up Gallery\u003c/a>\u003cbr>\n161 Erie Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FemmeCartel\">@FemmeCartel\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FEMMECARTEL?fref=ts\">Femme Cartel\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Feast your eyes on the images in Sip. Savor. Share!, a local food-filled photography show sponsored by the urban art collective Femme Cartel. The show opens May 9 and runs through May 26 at the Mission’s Roll Up Gallery.","status":"publish","parent":0,"modified":1367943800,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1536},"headData":{"title":"Sip. Savor. Share! Food Photography Show in SF Opens May 9 | KQED","description":"Feast your eyes on the images in Sip. Savor. Share!, a local food-filled photography show sponsored by the urban art collective Femme Cartel. The show opens May 9 and runs through May 26 at the Mission’s Roll Up Gallery.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sip. Savor. Share! Food Photography Show in SF Opens May 9","datePublished":"2013-05-06T18:11:28.000Z","dateModified":"2013-05-07T16:23:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60738 http://blogs.kqed.org/bayareabites/?p=60738","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/06/sip-savor-share-food-photography-show-in-sf-opens-may-9/","disqusTitle":"Sip. Savor. Share! Food Photography Show in SF Opens May 9","path":"/bayareabites/60738/sip-savor-share-food-photography-show-in-sf-opens-may-9","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\">\u003cimg class=\"size-full wp-image-60741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\" alt=\"Photo by Andria Lo. Pickled vegetables by RicePaperScissors\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Andria Lo. Pickled vegetables by RicePaperScissors\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you've had your fill of friends posting pics of their latest meal on social media. If you are hungry for something more satisfying than pin-ups of perfectly plated pancakes, sundaes dripping rivulets of caramel or lurid lasagna, feast your eyes on the images in \u003cstrong>Sip. Savor. Share!,\u003c/strong> a photographic love letter to San Francisco's food and drink, markets and mixologists, sponsored by the urban art collective \u003ca href=\"http://www.femmecartel.com\">Femme Cartel\u003c/a>. The show opens May 9 and runs through May 26 at the Mission's \u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll Up Gallery\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The show features the work of local artists:\u003c/strong>\n\u003cli>\u003ca href=\"http://mollydecoudreaux.com/\">Molly DeCoudreaux\u003c/a> (head photographer at SF.Eater.com, frequent contributor to Refinery29, The Bold Italic)\u003c/li>\n\u003cli>\u003ca href=\"http://babochkov.com/\">Aleksey Bochkovsky\u003c/a> (contemporary art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://www.andrialo.com/\">Andria Lo\u003c/a> (documentary and editorial photographer, including at 7x7)\u003c/li>\n\u003cli>\u003ca href=\"http://www.annavignet.com/\">Anna Vignet\u003c/a> (SF Chronicle contributing photographer and cookbook artist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.portraitstothepeople.com/\">Sarah Deragon\u003c/a> (owner/head photographer of Portraits to the People)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fotosbyflee.com/\">Flee Kieselhorst\u003c/a> (portrait and fine art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://mothercerveza.tumblr.com/\">Gennesis Gastilo \u003c/a>(photoblogger at Mother Cerveza)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_60740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\">\u003cimg class=\"size-full wp-image-60740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\" alt=\"Femme Cartel food photo show\" width=\"1000\" height=\"898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Femme Cartel food photography show\u003c/figcaption>\u003c/figure>\n\u003cp>Femme Cartel is known for showcasing cutting-edge, urban art, from tough to girly. Its founder, Emily Howe, calls herself “a community organizer at heart.” \"We started with shows that focused on women artists because they seemed to have second-class citizenship in art world. Now we often include a male artist (who supports feminist ideals),\" says Howe. \u003cstrong>Bay Area Bites\u003c/strong> interviewed the co-curators of this food photography show and two of the featured artists.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've done graffiti inspired art and a hip take on fashion illustrations. Why food now? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Emily Howe:\u003c/strong> We love San Francisco and Oakland and the food world encompasses social justice, community gardens and feminist foodies. For many years, women were relegated to the kitchen, then they joined the workforce but were STILL expected in the kitchen as supermoms. Now, there is a return to the domestic arts, but we are reclaiming those domestic arts in new ways: it’s a choice to bottle your own beer or pickle your own vegetables.\u003c/p>\n\u003cp>\u003cstrong>BAB: Why a focus on female photographers?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>EH:\u003c/strong> In a perfect world, we wouldn’t have to think about gender, but if you look at who gets in art shows, who wins grants, who are the curators, jurors, art professors, deans of art schools -- across the board it's proportionately more men. The breakdown should be 50/50, but the big names are dudes. One of our goals is to showcase emerging artists and help people get their first show with an exciting launch. Christina Bohn, my co-curator and I picked images that we loved and would buy ourselves. We also wanted to represent certain themes: coffee culture, cocktail culture, food trucks, Asian food, Mexican food, nightlife.\u003c/p>\n\u003cp>\u003cstrong> Christina Bohn: \u003c/strong>It’s timely now since the Bay Area is so into food and hand-crafted cocktails. And we include a range of images from instagram photos to fine art.\u003c/p>\n\u003cp>\u003cstrong>BAB: How did you find the artists for this show?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CB:\u003c/strong> We have a roster of artists who we’ve worked with in the past, but they represent more fine art, mixed media and collage. Not so much photography. We like to tap into the well of emerging artists. So we hit the Internet hard, Google, Craig’s list. San Francisco is such a beautiful melting pot of people from all walks of life. We wanted to include different threads that make up the whole scene. We pride ourselves on being a launching platform, finding artists who have never had shows and giving them opportunity to get their work out there. We love to connect people. Sometimes we know of a hair salon or pizza place that needs art on their walls and we can match them up with someone from the community.\u003c/p>\n\u003cfigure id=\"attachment_61323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\" alt=\"photo by Molly DeCoudreaux - Bar Tartine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Molly DeCoudreaux - Bar Tartine\u003c/figcaption>\u003c/figure>\n\u003cp>Professional photographer \u003cstrong>Molly DeCoudreaux\u003c/strong> grew up in Oakland. \"What got me into loving food was the ten years I worked at Baywolf, moving from busser to waitress.\" DeCoudreaux enjoys showing food communities, cheese-makers and chefs at work in the kitchen as well as bringing focus to small upstart companies. \"I can relate to them because I’m scrappy too, I work hard, in a physically strenuous business.\"\u003c/p>\n\u003cp>As for being part of Femme Cartel's female-focused art show, she says, \"Most photographers are men, it’s a gendered profession. There's a lot of gear and electronics. Sometimes I go into a restaurant with all my bags of gear and some guy still says, 'Oh, are you here for the waitress position?' (And I’m 33!)\"\u003c/p>\n\u003cp>DeCoudreaux shoots striking, non-traditional portraits of drag queens, porn people as well as weddings. \"Weddings have a certain stress because they only do the ceremony once,\" she says. \"Food sits still – unless it’s a hollandaise sauce that breaks after 15 seconds.\"\u003c/p>\n\u003cp>She admits the hardest food to photograph is BBQ. \"It's just meat covered in sauce, it can look like a brown mush. You have to light it and garnish it so it isn’t just a plate of brown.\" She doesn't usually work with a food stylist, relying instead on chefs who plate their food artistically. \"I like collaborating, being in the kitchen, trying to stay unobtrusive. I like to show real people doing their work.\" Instead of a perfect peach tart, for example, DeCoudreaux would prefer something a little lopsided. “It doesn’t have to be perfect to be beautiful,” she says.\u003c/p>\n\u003cfigure id=\"attachment_60744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\">\u003cimg class=\"size-full wp-image-60744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\" alt=\"photo by Andria Lo - condiments at Chinese restaurant\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Andria Lo - condiments at Chinese restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Andria Lo, \u003c/strong>documentary and editorial photographer and\u003cstrong> \u003c/strong>photo director for Hyphen Magazine, grew up in Anchorage, Alaska, where, she says, \"There weren’t a lot of Chinese people. We ate Mom’s Chinese cooking at home and didn't go out to eat at Anchorage's Chinese restaurants.\" When Lo and her family moved to Southern California's San Gabriel Valley, she experienced culture shock at the plethora of Chinese restaurants.\u003c/p>\n\u003cp>Lo caught the photography bug as an art student at UC Berkeley. \"It was the magic and camaraderie of the darkroom,\" she says, \"where people are working individually and collectively at same time.\"\u003c/p>\n\u003cp>Although professionally, she photographs products, portraits, weddings and other subjects, Lo says, \"food photography is one of my passions. You get a finger on the pulse of what’s going on in the city. I especially like shooting the great energy at food events -- like \u003ca href=\"http://foragesf.com/about/\">ForageSF\u003c/a> dinners -- it’s a challenge to capture the excitement in the air.\"\u003c/p>\n\u003cp>One of the hardest places to shoot, Lo explains, is in professional kitchens. \"While the dining room may be gorgeous, the fluorescent lighting, stainless steel counters and dirty dish racks present a challenge. I have so much respect for chefs. I’m visually stunned by the plating they come up with. My favorite perk is getting to eat their dishes. It's an impetus to work fast, so that the food is still hot.\"\u003c/p>\n\u003cfigure id=\"attachment_61324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\" alt=\"photo by Anna Vignet\" width=\"1000\" height=\"652\" class=\"size-full wp-image-61324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Anna Vignet\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anna Vignet\u003c/strong>: \"There's a huge variety of world flavors in only a handful of miles in the city. I love trying food from different countries with friends and learning about a country's food and culture.\"\u003c/p>\n\u003cfigure id=\"attachment_60747\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\">\u003cimg class=\"size-full wp-image-60747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\" alt=\"photo by Gennesis Gastilo\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Gennesis Gastilo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gennesis Gastilo: \"\u003c/strong>Mother Cerveza is a love for the art of mixology and as in imbibing, a love for the people with whom you share your drinks. In the spirit of an intensely diverse and welcoming community, Femme Cartel’s show in San Francisco has at the heart of it: Love is indeed a miscible thing. (Peace begins with a beer).\"\u003c/p>\n\u003cfigure id=\"attachment_61322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\" alt=\"photo by Aleksey Bochkovsky\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-61322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Aleksey Bochkovsky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aleksey Bochkovsky: \"\u003c/strong>I've always fed off the energy from streets in big cultural cities. I need to be around people to steal moments of interaction and real feelings, however subtle. Food is a social experience and street food, in particular, interests me for its bouquet of demographic gatherings.\"\u003c/p>\n\u003cfigure id=\"attachment_60748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\">\u003cimg class=\"size-full wp-image-60748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\" alt=\"photo by Sarah Deragon\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Sarah Deragon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sarah Deragon\u003c/strong>: \"One of the reasons I adore San Francisco is because of the dynamic foodie/bar culture. Femme Cartel continues to make history with their unique curatorial projects. I'm elated to be part of this show.\"\u003c/p>\n\u003cfigure id=\"attachment_60749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\">\u003cimg class=\"size-full wp-image-60749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\" alt=\"photo by Flee Kieselhorst\" width=\"1000\" height=\"684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Flee Kieselhorst\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flee Kieselhorst\u003c/strong>: \"I am a professional freelance portrait and event photographer and the key to my heart is food. When Femme Cartel (my favorite lady positive art organization) announced the call for entries for \"Sip.Savor.Share!\" I thought “Yes! An excuse to EAT!” My work in this show represents a few consecutive Fridays walking around San Francisco, meeting and shooting new folks, and of course...eating too much!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nFoodie Photography Show runs May 9-26\u003cbr>\nOpening reception May 9, 6-9 pm, food provided by \u003ca href=\"http://www.pachamamacookery.com/index/\">Pachamama Cookery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll-Up Gallery\u003c/a>\u003cbr>\n161 Erie Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FemmeCartel\">@FemmeCartel\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FEMMECARTEL?fref=ts\">Femme Cartel\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60738/sip-savor-share-food-photography-show-in-sf-opens-may-9","authors":["5283"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_50","bayareabites_2407","bayareabites_10851","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_11656","bayareabites_11657","bayareabites_11658","bayareabites_11612","bayareabites_11660","bayareabites_3609","bayareabites_11661","bayareabites_11655","bayareabites_11659"],"featImg":"bayareabites_61318","label":"bayareabites"},"bayareabites_27706":{"type":"posts","id":"bayareabites_27706","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27706","score":null,"sort":[1305903603000]},"guestAuthors":[],"slug":"so-you-want-to-be-a-successful-food-blogger-heres-how","title":"So You Want to be a Successful Food Blogger? Here's How.","publishDate":1305903603,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Now that I have your attention, let me start by saying that \"success\" in food blogging terms can be measured in many ways.\u003c/p>\n\u003cp>Some see success in terms of traffic in the millions, others in an audience of two. (Hi mom, thanks for finding my \"blob.\" True story over at \u003ca href=\"http://rabbitfoodrocks.blogspot.com/2011/05/mothers-day-recognizing-moms-who.html\">Rabbit Food Rocks\u003c/a>.) Some want to turn their cyberventures into cookbook or cooking shows. Still others eschew all the talk of numbers (both dollars and page counts) and firmly believe that success can be measured in building a bona fide community that keeps coming back for well-written words, known in the blog biz as (wince alert) content.\u003c/p>\n\u003cp>\u003ca href=\"http://thepioneerwoman.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pioneer-woman400devildog-300x274.jpg\" alt=\"Pioneer Woman\" title=\"Pioneer Woman\" width=\"300\" height=\"274\" class=\"alignleft size-medium wp-image-27781\">\u003c/a>Then there are the rock stars of the food blogging establishment, peeps like Ree Drummond who writes under the persona \u003ca href=\"http://thepioneerwoman.com/\">The Pioneer Woman\u003c/a>. Check out her impressive stats, courtesy of a recent \u003ca href=\"http://www.newyorker.com/reporting/2011/05/09/110509fa_fact_fortini\">\u003cem>New Yorker\u003c/em>\u003c/a> profile: 23.3 million page views per month, 4.4 million unique visitors, a new memoir, \u003ca href=\"http://www.amazon.com/Pioneer-Woman-Black-Tractor-Wheels/dp/0061997161\">\u003cem>The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story\u003c/em>\u003c/a>, a bestselling cookbook, ad revenue for 2010 at the cool one million mark and counting, oh, and a movie deal, with Reese Witherspoon signed on to star. All this for a gal who chronicles the minutiae of everyday life on an Oklahoma cattle ranch, where she home schools four kids, cooks, and dishes about cleaning out her closet.\u003c/p>\n\u003cp>Curious about this medium and the food folks who thrive in blogland, I've attended my fair share of blogging meet ups in the past couple of years, including \u003ca href=\"http://www.blogher.com/blogher-topics/blogherconferences/blogherfood2011\">BlogHerFood\u003c/a>, \u003ca href=\"http://www.foodista.com/ifbc2011/node/12\">International Food Blogger Conference\u003c/a>, and, most recently, \u003ca href=\"http://campblogaway.com/\">Camp Blogaway\u003c/a>, the second annual sleepover for food bloggers held in the San Bernardino mountains in Southern California. I've also sat in on blogging panels at conferences that include old-media scribes such as the \u003ca href=\"http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=921\">International Association of Culinary Professionals\u003c/a> and the \u003ca href=\"http://www.greenbrier.com/event-detail/Symposium-for-Professional-Foodwriters.aspx\">Symposium for Professional Food Writers\u003c/a>.\u003c/p>\n\u003cp>What I'm struck by at these sessions is how much the attendees are looking for the keys to success in cyberland. It reminds me of a time, not so long ago, when new writers would pepper panelists at journalism conventions for the one right way to write a pitch letter to break into print magazines, as if starting with \"Hi Joe,\" \"Dear Mr. Yonan\" or \"Yo \u003ca href=\"http://www.joeyonan.com/p/about-me.html\">Joe Yonan\u003c/a>\" could make the crucial difference between landing a freelance assignment and getting overlooked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, there are missteps best avoided (if you spell an editor's name wrong you're likely sunk). But the truth is while talent and ideas count, so does experience, connections, timing, and, frankly, a bit of luck. I feel similarly about how things shake out in the food writing world on the Internet.\u003c/p>\n\u003cp>That said, I offer up five key ingredients gleaned from these long weekend food blogging bashes that may help pave the way to success in the blogosphere, however you define that term. And, thanks for asking, I think I'd choose \u003ca href=\"http://en.wikipedia.org/wiki/Cate_Blanchett\">Cate Blanchett\u003c/a> to play me.\u003c/p>\n\u003cp>\u003cstrong>5 Keys to Food Blogging Success\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joythebaker.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/joythebaker400-300x247.jpg\" alt=\"Joy the Baker\" title=\"Joy the Baker \" width=\"300\" height=\"247\" class=\"alignleft size-medium wp-image-27779\">\u003c/a>\u003cstrong>Tell stories:\u003c/strong> Might seem obvious, but having something to say and telling it in an informative and entertaining way is crucial. And, as bloggers like Camp Blogaway keynote speaker Joy Wilson of \u003ca href=\"http://www.joythebaker.com/\">Joy the Baker\u003c/a> exemplifies, it need not be on weighty matters. She writes frequently about the antics of her cat and in two short years saw her readers jump from around 32 to 2 million. (It doesn't hurt that she bakes mouth-watering treats and takes stunning snaps, too, see my next point.)\u003c/p>\n\u003cp>I'm partial to the prose dispensed by pals Cheryl Sternman Rule (\u003ca href=\"http://www.5secondrule.typepad.com/\">5 Second Rule\u003c/a>), Molly Watson (\u003ca href=\"http://www.thedinnerfiles.com/\">The Dinner Files\u003c/a>) and -- rock star alert -- Molly Wizenberg (\u003ca href=\"http://orangette.blogspot.com/\">Orangette\u003c/a>, but then savvy blog readers knew that already, right?) Consistently well-crafted tales told with wit and wisdom, typically just once a week, from each of these gals. Newsflash peeps: Pumping out blog copy every day doesn't necessarily make for a great read. Oh, and I'm a food policy wonkette at heart so I read \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> pretty consistently too.\u003c/p>\n\u003cp>And, here's an interesting tidbit: You know how food blogs are largely about food and frequently contain recipes? Duh. Here's what I've heard confessed recently at these soirees: Many readers gush about being a huge fan of blogger XX, while at the same time confessing to have never, ever, made a single recipe on their site. Wow. Who knew? And what to make of that fact?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tastespotting400-300x215.jpg\" alt=\"tastespotting\" title=\"tastespotting\" width=\"300\" height=\"215\" class=\"alignleft size-medium wp-image-27776\">\u003c/a>\u003cstrong>Take pretty pictures:\u003c/strong> It’s not enough to have something to say. Food bloggers need to be food photographers and stylists too. I'm no fan of the term food porn, but I get it, and I like a beautiful image of something scrumptious as much as the next voyeur. Judging by the popularity of such sites as \u003ca href=\"http://www.tastespotting.com/\">TasteSpotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">foodgawker\u003c/a>, I'm not alone. Every blogging conference includes panels on how to perfect your happy snaps. Locally, Heidi Swanson at \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> gets props for her photography; check out BAB contributor Megan Gordon’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/13/5-beautifully-photographed-food-blogs/\">5 Beautifully Photographed Food Blogs\u003c/a> post or \u003ca href=\"http://www.saveur.com/article/Kitchen/2011-SAVEUR-Best-Food-Blog-Awards-Winners\">Saveur‘s recent top picks of pics\u003c/a> for more. Speaking of rock stars, at Camp Blogaway there was much twittering (both in the new and old sense of that word) about the appearance of \u003ca href=\"http://articles.latimes.com/2011/mar/31/food/la-fo-0331-sarah-gim-tastespotting-20110331\">Sarah Gim\u003c/a>, founder of TasteSpotting, who seems like a perfectly pleasant person to this visually-challenged photog but was treated like royalty by many of the way more camera-savvy scribes at this event. Clearly, image matters in this medium. Get a pic on TasteSpotting, considered the gold standard of food porn sites, and watch that traffic climb.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/5secondrule-300x286.jpg\" alt=\"5 second rule\" title=\"5 second rule\" width=\"300\" height=\"286\" class=\"alignleft size-medium wp-image-27777\">\u003c/a>\u003cstrong>Build a genuine community:\u003c/strong> A well-received panel addressing this very subject occurred at the recent Camp Blogaway, co-presented by my role model in this matter, the consistently generous \u003ca href=\"http://twitter.com/#!/sternmanrule\">Cheryl Sternman Rule\u003c/a>, and the similarly welcoming Susan Russo of \u003ca href=\"http://foodblogga.blogspot.com/\">FoodBlogga\u003c/a>. In a nutshell: Think about your readers, only promote products you truly value, reach out to new readers and bloggers, champion others, and say thank you. Susan talked about paying it forward and building an authentic following beyond cyberspace (clue: in the real world). Cheryl walks her talk; for a taste, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html#comment-6a00e552049b248833014e8838d608970d\">try this bite\u003c/a>. My favorite take away from their talk: \"Measure your success not in clicks or traffic, but in how well your blog fulfills your personal and professional objectives. Most of all, be kind to yourself.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/davidlebovitz400-300x249.jpg\" alt=\"David Lebovitz\" title=\"David Lebovitz\" width=\"300\" height=\"249\" class=\"alignleft size-medium wp-image-27778\">\u003c/a>\u003cstrong>Be a man:\u003c/strong> Okay, before all the guys start rolling their eyes here, let me say this: I'm no man hater. I'm a daddy’s girl who adored growing up with four boisterous brothers. I was married to a man for a very long time and we remain firm friends in the Ellen Barkin-Gabriel Byrne kind of way (versus the Ellen Barkin-Ronald Perelman way. No idea what I’m talking about? Take a little pit stop through this \u003ca href=\"http://www.nytimes.com/2011/04/24/magazine/mag-24barkin-t.html?_r=1\">\u003cem>New York Times Magazine\u003c/em>\u003c/a> piece on same and then come back here.) My only child hails from planet XY. Some of my best friends are men…you know where this is going.\u003c/p>\n\u003cp>Got no issue with the other sex. And yet: Why is it in the blogosphere and at these food writing affairs, which, let's face it, are afloat in a sea of estrogen, do so many men seem to be disproportionately represented in the ranks of speakers and award winners? I'm \u003ca href=\"http://diannej.com/blog/2010/03/who-qualifies-as-a-beard-finalist-and-what-they-wrote/\">not the only one who notices\u003c/a>. I can only surmise that they simply stand out in an overwhelmingly female field. In true rock star fashion, like Sting, they need only one name to be recognized. Think: \u003ca href=\"http://www.davidlebovitz.com/\">Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">Leite\u003c/a> and \u003ca href=\"http://ruhlman.com/\">Ruhlman\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sippitysup.com/campblogaway-movie\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/camp-blogaway300.jpg\" alt=\"Camp Blogaway. Video by Sippity Sup\" title=\"Camp Blogaway. Video by Sippity Sup\" width=\"300\" height=\"208\" class=\"alignleft size-full wp-image-27817\">\u003c/a>\u003cstrong>Keep current with social media:\u003c/strong> \u003ca href=\"http://twitter.com/\">Twitter\u003c/a> is the new Facebook. \u003ca href=\"http://www.stumbleupon.com/\">StumbleUpon\u003c/a> is the new Digg. Video is the new photo. That's right: It's not enough to take fab photos. You have to shoot and edit your own mini-movies now too, another take away from Camp Blogaway, a fact that was echoed at the \u003ca href=\"http://www.asja.org/wc/2011/\">American Society of Journalists and Authors\u003c/a> conference in New York the same weekend, according to food writer friends who attended that event. To which I can only say: Shoot me now.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Speaking of that ASJA conference, the other take-home advice that stood out to me on the Monday morning I scanned email messages coming out of that meeting: Don't let blogging get in the way of your real work. Go figure.\u003cbr clear=\"all\">\u003c/p>\n\n","blocks":[],"excerpt":"Food blogs are a dime a dozen in cyberspace. Find out how to stand out from the pack.","status":"publish","parent":0,"modified":1530684938,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1414},"headData":{"title":"So You Want to be a Successful Food Blogger? Here's How. | KQED","description":"Food blogs are a dime a dozen in cyberspace. Find out how to stand out from the pack.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"So You Want to be a Successful Food Blogger? Here's How.","datePublished":"2011-05-20T15:00:03.000Z","dateModified":"2018-07-04T06:15:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27706 http://blogs.kqed.org/bayareabites/?p=27706","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/20/so-you-want-to-be-a-successful-food-blogger-heres-how/","disqusTitle":"So You Want to be a Successful Food Blogger? Here's How.","path":"/bayareabites/27706/so-you-want-to-be-a-successful-food-blogger-heres-how","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that I have your attention, let me start by saying that \"success\" in food blogging terms can be measured in many ways.\u003c/p>\n\u003cp>Some see success in terms of traffic in the millions, others in an audience of two. (Hi mom, thanks for finding my \"blob.\" True story over at \u003ca href=\"http://rabbitfoodrocks.blogspot.com/2011/05/mothers-day-recognizing-moms-who.html\">Rabbit Food Rocks\u003c/a>.) Some want to turn their cyberventures into cookbook or cooking shows. Still others eschew all the talk of numbers (both dollars and page counts) and firmly believe that success can be measured in building a bona fide community that keeps coming back for well-written words, known in the blog biz as (wince alert) content.\u003c/p>\n\u003cp>\u003ca href=\"http://thepioneerwoman.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pioneer-woman400devildog-300x274.jpg\" alt=\"Pioneer Woman\" title=\"Pioneer Woman\" width=\"300\" height=\"274\" class=\"alignleft size-medium wp-image-27781\">\u003c/a>Then there are the rock stars of the food blogging establishment, peeps like Ree Drummond who writes under the persona \u003ca href=\"http://thepioneerwoman.com/\">The Pioneer Woman\u003c/a>. Check out her impressive stats, courtesy of a recent \u003ca href=\"http://www.newyorker.com/reporting/2011/05/09/110509fa_fact_fortini\">\u003cem>New Yorker\u003c/em>\u003c/a> profile: 23.3 million page views per month, 4.4 million unique visitors, a new memoir, \u003ca href=\"http://www.amazon.com/Pioneer-Woman-Black-Tractor-Wheels/dp/0061997161\">\u003cem>The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story\u003c/em>\u003c/a>, a bestselling cookbook, ad revenue for 2010 at the cool one million mark and counting, oh, and a movie deal, with Reese Witherspoon signed on to star. All this for a gal who chronicles the minutiae of everyday life on an Oklahoma cattle ranch, where she home schools four kids, cooks, and dishes about cleaning out her closet.\u003c/p>\n\u003cp>Curious about this medium and the food folks who thrive in blogland, I've attended my fair share of blogging meet ups in the past couple of years, including \u003ca href=\"http://www.blogher.com/blogher-topics/blogherconferences/blogherfood2011\">BlogHerFood\u003c/a>, \u003ca href=\"http://www.foodista.com/ifbc2011/node/12\">International Food Blogger Conference\u003c/a>, and, most recently, \u003ca href=\"http://campblogaway.com/\">Camp Blogaway\u003c/a>, the second annual sleepover for food bloggers held in the San Bernardino mountains in Southern California. I've also sat in on blogging panels at conferences that include old-media scribes such as the \u003ca href=\"http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=921\">International Association of Culinary Professionals\u003c/a> and the \u003ca href=\"http://www.greenbrier.com/event-detail/Symposium-for-Professional-Foodwriters.aspx\">Symposium for Professional Food Writers\u003c/a>.\u003c/p>\n\u003cp>What I'm struck by at these sessions is how much the attendees are looking for the keys to success in cyberland. It reminds me of a time, not so long ago, when new writers would pepper panelists at journalism conventions for the one right way to write a pitch letter to break into print magazines, as if starting with \"Hi Joe,\" \"Dear Mr. Yonan\" or \"Yo \u003ca href=\"http://www.joeyonan.com/p/about-me.html\">Joe Yonan\u003c/a>\" could make the crucial difference between landing a freelance assignment and getting overlooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, there are missteps best avoided (if you spell an editor's name wrong you're likely sunk). But the truth is while talent and ideas count, so does experience, connections, timing, and, frankly, a bit of luck. I feel similarly about how things shake out in the food writing world on the Internet.\u003c/p>\n\u003cp>That said, I offer up five key ingredients gleaned from these long weekend food blogging bashes that may help pave the way to success in the blogosphere, however you define that term. And, thanks for asking, I think I'd choose \u003ca href=\"http://en.wikipedia.org/wiki/Cate_Blanchett\">Cate Blanchett\u003c/a> to play me.\u003c/p>\n\u003cp>\u003cstrong>5 Keys to Food Blogging Success\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joythebaker.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/joythebaker400-300x247.jpg\" alt=\"Joy the Baker\" title=\"Joy the Baker \" width=\"300\" height=\"247\" class=\"alignleft size-medium wp-image-27779\">\u003c/a>\u003cstrong>Tell stories:\u003c/strong> Might seem obvious, but having something to say and telling it in an informative and entertaining way is crucial. And, as bloggers like Camp Blogaway keynote speaker Joy Wilson of \u003ca href=\"http://www.joythebaker.com/\">Joy the Baker\u003c/a> exemplifies, it need not be on weighty matters. She writes frequently about the antics of her cat and in two short years saw her readers jump from around 32 to 2 million. (It doesn't hurt that she bakes mouth-watering treats and takes stunning snaps, too, see my next point.)\u003c/p>\n\u003cp>I'm partial to the prose dispensed by pals Cheryl Sternman Rule (\u003ca href=\"http://www.5secondrule.typepad.com/\">5 Second Rule\u003c/a>), Molly Watson (\u003ca href=\"http://www.thedinnerfiles.com/\">The Dinner Files\u003c/a>) and -- rock star alert -- Molly Wizenberg (\u003ca href=\"http://orangette.blogspot.com/\">Orangette\u003c/a>, but then savvy blog readers knew that already, right?) Consistently well-crafted tales told with wit and wisdom, typically just once a week, from each of these gals. Newsflash peeps: Pumping out blog copy every day doesn't necessarily make for a great read. Oh, and I'm a food policy wonkette at heart so I read \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> pretty consistently too.\u003c/p>\n\u003cp>And, here's an interesting tidbit: You know how food blogs are largely about food and frequently contain recipes? Duh. Here's what I've heard confessed recently at these soirees: Many readers gush about being a huge fan of blogger XX, while at the same time confessing to have never, ever, made a single recipe on their site. Wow. Who knew? And what to make of that fact?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tastespotting400-300x215.jpg\" alt=\"tastespotting\" title=\"tastespotting\" width=\"300\" height=\"215\" class=\"alignleft size-medium wp-image-27776\">\u003c/a>\u003cstrong>Take pretty pictures:\u003c/strong> It’s not enough to have something to say. Food bloggers need to be food photographers and stylists too. I'm no fan of the term food porn, but I get it, and I like a beautiful image of something scrumptious as much as the next voyeur. Judging by the popularity of such sites as \u003ca href=\"http://www.tastespotting.com/\">TasteSpotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">foodgawker\u003c/a>, I'm not alone. Every blogging conference includes panels on how to perfect your happy snaps. Locally, Heidi Swanson at \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> gets props for her photography; check out BAB contributor Megan Gordon’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/13/5-beautifully-photographed-food-blogs/\">5 Beautifully Photographed Food Blogs\u003c/a> post or \u003ca href=\"http://www.saveur.com/article/Kitchen/2011-SAVEUR-Best-Food-Blog-Awards-Winners\">Saveur‘s recent top picks of pics\u003c/a> for more. Speaking of rock stars, at Camp Blogaway there was much twittering (both in the new and old sense of that word) about the appearance of \u003ca href=\"http://articles.latimes.com/2011/mar/31/food/la-fo-0331-sarah-gim-tastespotting-20110331\">Sarah Gim\u003c/a>, founder of TasteSpotting, who seems like a perfectly pleasant person to this visually-challenged photog but was treated like royalty by many of the way more camera-savvy scribes at this event. Clearly, image matters in this medium. Get a pic on TasteSpotting, considered the gold standard of food porn sites, and watch that traffic climb.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/5secondrule-300x286.jpg\" alt=\"5 second rule\" title=\"5 second rule\" width=\"300\" height=\"286\" class=\"alignleft size-medium wp-image-27777\">\u003c/a>\u003cstrong>Build a genuine community:\u003c/strong> A well-received panel addressing this very subject occurred at the recent Camp Blogaway, co-presented by my role model in this matter, the consistently generous \u003ca href=\"http://twitter.com/#!/sternmanrule\">Cheryl Sternman Rule\u003c/a>, and the similarly welcoming Susan Russo of \u003ca href=\"http://foodblogga.blogspot.com/\">FoodBlogga\u003c/a>. In a nutshell: Think about your readers, only promote products you truly value, reach out to new readers and bloggers, champion others, and say thank you. Susan talked about paying it forward and building an authentic following beyond cyberspace (clue: in the real world). Cheryl walks her talk; for a taste, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html#comment-6a00e552049b248833014e8838d608970d\">try this bite\u003c/a>. My favorite take away from their talk: \"Measure your success not in clicks or traffic, but in how well your blog fulfills your personal and professional objectives. Most of all, be kind to yourself.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/davidlebovitz400-300x249.jpg\" alt=\"David Lebovitz\" title=\"David Lebovitz\" width=\"300\" height=\"249\" class=\"alignleft size-medium wp-image-27778\">\u003c/a>\u003cstrong>Be a man:\u003c/strong> Okay, before all the guys start rolling their eyes here, let me say this: I'm no man hater. I'm a daddy’s girl who adored growing up with four boisterous brothers. I was married to a man for a very long time and we remain firm friends in the Ellen Barkin-Gabriel Byrne kind of way (versus the Ellen Barkin-Ronald Perelman way. No idea what I’m talking about? Take a little pit stop through this \u003ca href=\"http://www.nytimes.com/2011/04/24/magazine/mag-24barkin-t.html?_r=1\">\u003cem>New York Times Magazine\u003c/em>\u003c/a> piece on same and then come back here.) My only child hails from planet XY. Some of my best friends are men…you know where this is going.\u003c/p>\n\u003cp>Got no issue with the other sex. And yet: Why is it in the blogosphere and at these food writing affairs, which, let's face it, are afloat in a sea of estrogen, do so many men seem to be disproportionately represented in the ranks of speakers and award winners? I'm \u003ca href=\"http://diannej.com/blog/2010/03/who-qualifies-as-a-beard-finalist-and-what-they-wrote/\">not the only one who notices\u003c/a>. I can only surmise that they simply stand out in an overwhelmingly female field. In true rock star fashion, like Sting, they need only one name to be recognized. Think: \u003ca href=\"http://www.davidlebovitz.com/\">Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">Leite\u003c/a> and \u003ca href=\"http://ruhlman.com/\">Ruhlman\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sippitysup.com/campblogaway-movie\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/camp-blogaway300.jpg\" alt=\"Camp Blogaway. Video by Sippity Sup\" title=\"Camp Blogaway. Video by Sippity Sup\" width=\"300\" height=\"208\" class=\"alignleft size-full wp-image-27817\">\u003c/a>\u003cstrong>Keep current with social media:\u003c/strong> \u003ca href=\"http://twitter.com/\">Twitter\u003c/a> is the new Facebook. \u003ca href=\"http://www.stumbleupon.com/\">StumbleUpon\u003c/a> is the new Digg. Video is the new photo. That's right: It's not enough to take fab photos. You have to shoot and edit your own mini-movies now too, another take away from Camp Blogaway, a fact that was echoed at the \u003ca href=\"http://www.asja.org/wc/2011/\">American Society of Journalists and Authors\u003c/a> conference in New York the same weekend, according to food writer friends who attended that event. To which I can only say: Shoot me now.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Speaking of that ASJA conference, the other take-home advice that stood out to me on the Monday morning I scanned email messages coming out of that meeting: Don't let blogging get in the way of your real work. Go figure.\u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27706/so-you-want-to-be-a-successful-food-blogger-heres-how","authors":["5125"],"categories":["bayareabites_1865"],"tags":["bayareabites_9299","bayareabites_9300","bayareabites_770","bayareabites_8950","bayareabites_3612","bayareabites_3609","bayareabites_9301","bayareabites_522","bayareabites_1850","bayareabites_9040"],"featImg":"bayareabites_27781","label":"bayareabites"},"bayareabites_25936":{"type":"posts","id":"bayareabites_25936","meta":{"index":"posts_1591205157","site":"bayareabites","id":"25936","score":null,"sort":[1302706856000]},"guestAuthors":[],"slug":"5-beautifully-photographed-food-blogs","title":"5 Beautifully Photographed Food Blogs","publishDate":1302706856,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Chances are, if you're here reading \u003cem>Bay Area Bites\u003c/em>, you probably read other food blogs, too. From blogs that focus on just one meal a day, to photographers shooting with film, to writers telling stories of people that produce the food you're eating--here are a few food blogs that are not only beautifully photographed but are innovative in the way they approach content. \u003c/p>\n\u003cp>\u003cstrong>Sprouted Kitchen\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/sprouted1.jpg\" alt=\"sprouted kitchen\" title=\"sprouted kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25943\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">Sprouted Kitchen\u003c/a> is the work of Sara Forte and husband/photographer \u003ca href=\"http://hughforte.com/blog/\">Hugh Forte\u003c/a>. Sara left what she calls her \"big-girl-career\" job in March to pursue cooking and writing about whole foods in an approachable way. Hugh takes the photos for the site, and the two have just secured a book deal which makes those of us who love The Sprouted Kitchen really, really excited. A few recent stand-out posts are the \u003ca href=\"http://sproutedkitchen.com/?p=2354\">Pear and Buckwheat Pancakes\u003c/a> and \u003ca href=\"http://sproutedkitchen.com/?p=392\">Rustic Fig and Goat Cheese Pizza.\u003c/a> In addition to being one of the prettiest blogs around, Sara's recipes test beautifully; I'm always confident that anything I decide to try from the blog will come out perfectly. And last, Sara's incredibly generous with comments. She usually replies to her reader's comments and is gracious about participating in the community that has, not surprisingly, developed in and around her blog. This is not something that everyone does. It makes you feel at home at Sprouted Kitchen. \u003c/p>\n\u003cp>\u003cstrong>The Blue Hour\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://bferry.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/33070018bferry.jpg\" alt=\"brian ferry\" title=\"brian ferry\" width=\"600\" height=\"397\" class=\"alignnone size-full wp-image-26097\">\u003c/a>\u003c/p>\n\u003cp>So \u003ca href=\"http://bferry.wordpress.com/\">The Blue Hour\u003c/a> isn't technically a food blog, but it's one of the few sites that I actually visit each and every day. Photographer \u003ca href=\"http://cargocollective.com/bferry\">Brian Ferry\u003c/a> lives in London and uses The Blue Hour to post photos about his daily life: from images of meals in a local pub, to blooming flowers, to a button-down shirt draped over a chair in the corner. I'm including The Blue Hour here because food is so much about the simple pleasures of daily life, and there's no one else I can think of that celebrates and captures that better right now than Brian Ferry. Some posts are themed (like this one on \u003ca href=\"http://bferry.wordpress.com/2011/03/30/look-out-the-window/\">shooting out of airplane windows\u003c/a>), but most tend to capture the mood of a day, to explore the threads that weave together each hour -- from the mundane to the more monumental. In addition to photos, Brain often offers \u003ca href=\"http://bferry.wordpress.com/2011/03/29/29-march/\">links\u003c/a> to music, videos, and things he likes around the web. His perspective shines through immediately; I'm a fan. I think you will be, too. \u003c/p>\n\u003cp>\u003cstrong>Beyond the Plate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/danielle-photo.jpg\" alt=\"bambolino\" title=\"bambolino\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25973\">\u003c/a>\u003c/p>\n\u003cp>In the spirit of full disclosure, I must say that \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>, author and photographer behind \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>, is a good friend of mine. We met through our blogs, actually, and have developed a great friendship beyond that. Her blog is a mixture of personal writing, pieces on local food purveyors and farmers, and beautiful photography and recipes. Danielle has a way of staging each photo so you feel like you've been invited to sit down to the table -- you feel as though you've been there, you are there. A few of my favorite recent posts from are the \u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">Bamboloni and Meyer Lemon Curd\u003c/a> (spring encapsulated!) and \u003ca href=\"http://www.beyondtheplate.net/recipes/pasta-carbonara/\">Pasta Carbonara\u003c/a> posts. If you're interested in a food blog that's moving beyond recipes and photos and into engaging stories about real people producing food, this one is it. \u003c/p>\n\u003cp>\u003cstrong>What Katie Ate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.15.30-AM1.png\" alt=\"what katie ate\" title=\"what katie ate\" width=\"500\" height=\"300\" class=\"alignnone size-full wp-image-26220\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">What Katie Ate\u003c/a> is the work of Katie Quinn Davies, a self-taught Australian photographer with one of the most beautiful blogs around these days. Katie's photos have a true tactile quality that make you just want to reach into the frame, touch, and taste. There is a real rustic simplicity and a moodiness in Katie's work that you don't often find in the often uber-exposed photographs from other pretty food blogs. For me, reading a new What Katie Ate post is like settling into an old worn-in leather chair on a Sunday afternoon with a cool drink. It doesn't get much better. From the typewriter-like font to the unparalleled food styling and unique approach to each photo, Katie's work is different and special. A few of my favorite posts are her\u003ca href=\"http://whatkatieate.blogspot.com/search/label/Cherries\"> Black Forest Gateau\u003c/a>, \u003ca href=\"http://whatkatieate.blogspot.com/2010/10/poached-salmon-salad-with-crumbled-feta.html\">Poached Salmon Salad with Crumbled Feta, Chickpeas, and Crispy Capers\u003c/a>, and \u003ca href=\"http://whatkatieate.blogspot.com/2010/09/baked-eggs.html\">Sunday Morning Baked Eggs\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Simply Breakfast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://simplybreakfast.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.13.40-AM1.png\" alt=\"simply breakfast\" title=\"Simply breakfast\" width=\"500\" height=\"267\" class=\"alignnone size-full wp-image-26221\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I love \u003ca href=\"http://simplybreakfast.blogspot.com/\">Simply Breakfast.\u003c/a> It's a simple blog. It's predictable. You may not necessarily see an image that will floor you with its new approach or unique camera angle. But what \u003ca href=\"http://www.jennifercausey.com/index2.php\">Jennifer Causey\u003c/a> does remarkably well is to make you excited about breakfast again, appreciate routine and ritual, and long for creating a morning meal that means something--however small and insignificant. It could be as simple as coffee and a scone or a more elaborate meal such as a scramble with mushrooms and onions and a mug of green tea. Sometimes Jen eats out in the morning and photographs that meal, but more often than not, they're a snapshot of how her mornings start at home. For that reason, they're also a chronicle of the turning light, the seasons, and what I imagine are most likely her changing mood and tastes. \u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon shares her current take on some of the most beautifully photographed food blogs. ","status":"publish","parent":0,"modified":1302658728,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":872},"headData":{"title":"5 Beautifully Photographed Food Blogs | KQED","description":"Megan Gordon shares her current take on some of the most beautifully photographed food blogs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Beautifully Photographed Food Blogs","datePublished":"2011-04-13T15:00:56.000Z","dateModified":"2011-04-13T01:38:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"25936 http://blogs.kqed.org/bayareabites/?p=25936","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/13/5-beautifully-photographed-food-blogs/","disqusTitle":"5 Beautifully Photographed Food Blogs","path":"/bayareabites/25936/5-beautifully-photographed-food-blogs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, if you're here reading \u003cem>Bay Area Bites\u003c/em>, you probably read other food blogs, too. From blogs that focus on just one meal a day, to photographers shooting with film, to writers telling stories of people that produce the food you're eating--here are a few food blogs that are not only beautifully photographed but are innovative in the way they approach content. \u003c/p>\n\u003cp>\u003cstrong>Sprouted Kitchen\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/sprouted1.jpg\" alt=\"sprouted kitchen\" title=\"sprouted kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25943\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">Sprouted Kitchen\u003c/a> is the work of Sara Forte and husband/photographer \u003ca href=\"http://hughforte.com/blog/\">Hugh Forte\u003c/a>. Sara left what she calls her \"big-girl-career\" job in March to pursue cooking and writing about whole foods in an approachable way. Hugh takes the photos for the site, and the two have just secured a book deal which makes those of us who love The Sprouted Kitchen really, really excited. A few recent stand-out posts are the \u003ca href=\"http://sproutedkitchen.com/?p=2354\">Pear and Buckwheat Pancakes\u003c/a> and \u003ca href=\"http://sproutedkitchen.com/?p=392\">Rustic Fig and Goat Cheese Pizza.\u003c/a> In addition to being one of the prettiest blogs around, Sara's recipes test beautifully; I'm always confident that anything I decide to try from the blog will come out perfectly. And last, Sara's incredibly generous with comments. She usually replies to her reader's comments and is gracious about participating in the community that has, not surprisingly, developed in and around her blog. This is not something that everyone does. It makes you feel at home at Sprouted Kitchen. \u003c/p>\n\u003cp>\u003cstrong>The Blue Hour\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bferry.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/33070018bferry.jpg\" alt=\"brian ferry\" title=\"brian ferry\" width=\"600\" height=\"397\" class=\"alignnone size-full wp-image-26097\">\u003c/a>\u003c/p>\n\u003cp>So \u003ca href=\"http://bferry.wordpress.com/\">The Blue Hour\u003c/a> isn't technically a food blog, but it's one of the few sites that I actually visit each and every day. Photographer \u003ca href=\"http://cargocollective.com/bferry\">Brian Ferry\u003c/a> lives in London and uses The Blue Hour to post photos about his daily life: from images of meals in a local pub, to blooming flowers, to a button-down shirt draped over a chair in the corner. I'm including The Blue Hour here because food is so much about the simple pleasures of daily life, and there's no one else I can think of that celebrates and captures that better right now than Brian Ferry. Some posts are themed (like this one on \u003ca href=\"http://bferry.wordpress.com/2011/03/30/look-out-the-window/\">shooting out of airplane windows\u003c/a>), but most tend to capture the mood of a day, to explore the threads that weave together each hour -- from the mundane to the more monumental. In addition to photos, Brain often offers \u003ca href=\"http://bferry.wordpress.com/2011/03/29/29-march/\">links\u003c/a> to music, videos, and things he likes around the web. His perspective shines through immediately; I'm a fan. I think you will be, too. \u003c/p>\n\u003cp>\u003cstrong>Beyond the Plate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/danielle-photo.jpg\" alt=\"bambolino\" title=\"bambolino\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25973\">\u003c/a>\u003c/p>\n\u003cp>In the spirit of full disclosure, I must say that \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>, author and photographer behind \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>, is a good friend of mine. We met through our blogs, actually, and have developed a great friendship beyond that. Her blog is a mixture of personal writing, pieces on local food purveyors and farmers, and beautiful photography and recipes. Danielle has a way of staging each photo so you feel like you've been invited to sit down to the table -- you feel as though you've been there, you are there. A few of my favorite recent posts from are the \u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">Bamboloni and Meyer Lemon Curd\u003c/a> (spring encapsulated!) and \u003ca href=\"http://www.beyondtheplate.net/recipes/pasta-carbonara/\">Pasta Carbonara\u003c/a> posts. If you're interested in a food blog that's moving beyond recipes and photos and into engaging stories about real people producing food, this one is it. \u003c/p>\n\u003cp>\u003cstrong>What Katie Ate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.15.30-AM1.png\" alt=\"what katie ate\" title=\"what katie ate\" width=\"500\" height=\"300\" class=\"alignnone size-full wp-image-26220\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">What Katie Ate\u003c/a> is the work of Katie Quinn Davies, a self-taught Australian photographer with one of the most beautiful blogs around these days. Katie's photos have a true tactile quality that make you just want to reach into the frame, touch, and taste. There is a real rustic simplicity and a moodiness in Katie's work that you don't often find in the often uber-exposed photographs from other pretty food blogs. For me, reading a new What Katie Ate post is like settling into an old worn-in leather chair on a Sunday afternoon with a cool drink. It doesn't get much better. From the typewriter-like font to the unparalleled food styling and unique approach to each photo, Katie's work is different and special. A few of my favorite posts are her\u003ca href=\"http://whatkatieate.blogspot.com/search/label/Cherries\"> Black Forest Gateau\u003c/a>, \u003ca href=\"http://whatkatieate.blogspot.com/2010/10/poached-salmon-salad-with-crumbled-feta.html\">Poached Salmon Salad with Crumbled Feta, Chickpeas, and Crispy Capers\u003c/a>, and \u003ca href=\"http://whatkatieate.blogspot.com/2010/09/baked-eggs.html\">Sunday Morning Baked Eggs\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Simply Breakfast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://simplybreakfast.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.13.40-AM1.png\" alt=\"simply breakfast\" title=\"Simply breakfast\" width=\"500\" height=\"267\" class=\"alignnone size-full wp-image-26221\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I love \u003ca href=\"http://simplybreakfast.blogspot.com/\">Simply Breakfast.\u003c/a> It's a simple blog. It's predictable. You may not necessarily see an image that will floor you with its new approach or unique camera angle. But what \u003ca href=\"http://www.jennifercausey.com/index2.php\">Jennifer Causey\u003c/a> does remarkably well is to make you excited about breakfast again, appreciate routine and ritual, and long for creating a morning meal that means something--however small and insignificant. It could be as simple as coffee and a scone or a more elaborate meal such as a scramble with mushrooms and onions and a mug of green tea. Sometimes Jen eats out in the morning and photographs that meal, but more often than not, they're a snapshot of how her mornings start at home. For that reason, they're also a chronicle of the turning light, the seasons, and what I imagine are most likely her changing mood and tastes. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25936/5-beautifully-photographed-food-blogs","authors":["5072"],"categories":["bayareabites_1865","bayareabites_1593"],"tags":["bayareabites_9192","bayareabites_3612","bayareabites_3609","bayareabites_522","bayareabites_9194","bayareabites_9190","bayareabites_9191","bayareabites_9193"],"label":"bayareabites"},"bayareabites_18187":{"type":"posts","id":"bayareabites_18187","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18187","score":null,"sort":[1288629068000]},"guestAuthors":[],"slug":"commonwealth-club-hosts-food-photography-panel","title":"Commonwealth Club Hosts Food Photography Panel","publishDate":1288629068,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\" alt=\"commonwealth club food photography panel\" title=\"commonwealth club food photography panel\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18188\">\u003c/a>\u003cbr>\n\u003cem>Top Row: Richard Pelletier, Pim; Bottom Row: Megan Gordon and Shing Wong\u003c/em>\u003c/p>\n\u003cp>Last week I had the absolute pleasure of taking part in a food photography panel organized by the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club\u003c/a> entitled Eat, Shoots and Leaves. There were three of us on the panel: \u003ca href=\"http://www.shingwongphotography.com/\"> Shing Wong\u003c/a>, a professional local photographer specializing in everything from food to weddings and Pim Techamuanvivit of the popular blog, \u003ca href=\"http://chezpim.typepad.com/\">Chez Pim.\u003c/a> The ever-gracious \u003ca href=\"http://www.lucidcontent.com/\">Richard Pelletier\u003c/a> was the moderator, and helped make the panel much more of a casual conversation than a stuffy, scripted talk. \u003c/p>\n\u003cp>That evening, we covered aspects of food photography that many folks are curious about: how to start, what equipment is necessary, how to find your own style, and how to market yourself. Here's a little insight into what we had to say:\u003c/p>\n\u003cp>\u003cstrong>Jumping Into the World of Food Photography\u003c/strong>\u003cbr>\nYou've got to begin somewhere and it seems with many people that I've spoken with, it's a bit more accidental than anything. For me, I began my blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a> because I love writing and wanted an immediate platform to reach people and talk about food. The photography came second, but has evolved into a very important part of the blog. Pim mentioned how she began blogging so long ago that she didn't really have any models--she just jumped right in. And her photography's changed through the years. These days, she doesn't lug her heavy DSLR camera around while traveling or eating out around town; she prefers a light little Lumix instead as it facilitates capturing a moment and telling a story quickly. She's less intrigued by composing and styling the perfect shot. Shing's story is not uncommon: he has more of a corporate day-job, but is passionate about photography, so he's found a way to make both work and ends up shooting and editing a great deal in the evenings and on the weekends. \u003c/p>\n\u003cp>\u003cstrong>Finding Your Personal Style\u003c/strong>\u003cbr>\nRichard asked all of us if we have a personal style and what that would be. I spoke about how finding your personal style is so much about finding what \u003cem>is not\u003c/em> your style. For me this was huge. I attended a food photography class with a teacher who was very interested in glues, foams, and other tricks to make food look like a perfectly manicured museum object. This isn't real food. Luckily during that particular weekend, I met the lovely \u003ca href=\"http://www.laraferroni.com/\">Lara Ferroni\u003c/a> who has become one of my biggest inspirations. She shoots photos mainly using natural light where food is center stage. Real food. That she's usually made herself. So for beginners who are searching for their own unique style, my advice would be to begin finding who inspires you (and who really does not). And practice. A lot. On your own or with friends. Your style will evolve with time and practice. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\" alt=\"a sweet spoonful photos\" title=\"a sweet spoonful photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18195\">\u003c/a>\u003cbr>\n\u003cem>A few of my own photos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Preparing for a Shoot\u003c/strong>\u003cbr>\nWe all chatted about how we prepare to shoot food. Being the type-A personality that I am, I lay everything out (linens, utensils, any props) ahead of time and have a clear sense of what I'm going to try and achieve (or the story I'm going to try and tell) before I've even cooked/baked the dish. I also do a few test shots for lighting to determine which room/area in the house is going to be the best bet given the time of day. Not everyone's like this. Pim is a bit more spontaneous with her photos--probably helped by her travels and need to be quick with her set-up. Shing shoots food at home and has done restaurant photo shoots where you're not so lucky to have a sense of how everything will be before you arrive. Flexibility is crucial here. You'll probably find that your approach aligns nicely with your personality. That being said, be open to surprises and allow yourself to play and break out of your box every now and then. Some of my favorite shots are a direct result of me cutting into cakes and climbing on top of tables. \u003c/p>\n\u003cp>\u003cstrong>What About the Ethics of Shooting Food?\u003c/strong>\u003cbr>\nRichard raised an excellent point in speaking about the ethics of shooting food, especially in restaurants: do you need to ask? What about if people are in your shots--do you need a release? All of us answered similarly in that we don't get model releases and don't ask permission. Pim had a great point that the second you ask permission to take someone's photo, it becomes much less authentic as they're usually posing for you in some way. In a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/19/chasing-light-and-catching-moments-a-day-with-photographer-penny-de-los-santos/\">photography workshop\u003c/a> this past year, the fabulous \u003ca href=\"http://www.pennydelossantos.com/\">Penny de los Santos\u003c/a> taught us to really feel out situations and be aware of people's body language. But otherwise, to just start shooting until it becomes clear that it's time to stop. As far as restaurants, we all discussed not using a flash. This impedes on others' dining experience and, frankly, creates bad photos anyway. And we discussed speed: I find that if I'm focusing on shooting my meal, I'm not really enjoying my meal or who I'm sitting next to. So if I feel inclined to take a photo, I do it quickly and settle into my evening. \u003c/p>\n\u003cp>\u003cstrong>How to Market Yourself and Your Photos \u003c/strong>\u003cbr>\nAs an amateur photographer, marketing yourself is important. Even for Shing, marketing is critical as photography isn't his day-job and it's important for him to remain current on what's going on in the photography world and for his work to be seen. Pim and I both discussed the importance of integrating yourself into your community: if you're a food blogger, get to know other bloggers. Start a discussion with them on their blogs and on twitter. Be authentic and genuine. Be patient--people aren't going to notice your blog and your photos right away. But they will. There are also the photo sharing sites like \u003ca href=\"http://foodgawker.com/\">Foodgawker\u003c/a> and \u003ca href=\"http://www.tastespotting.com/\">Tastespotting \u003c/a>that help drive traffic to your blog via a particular photo. And good old-fashioned networking never hurts, either. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\" alt=\"audience questions\" title=\"audience questions\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-18189\">\u003c/a>\u003cbr>\n\u003cem>Answering Great Questions From the Audience\u003c/em>\u003c/p>\n\u003cp>At the end of the evening, audience members had a chance to ask a few questions. And after the talk was over, folks came up to greet us individually. This was such a wonderful experience for me because I remember being on the other side of the table not all that long ago, and it was an honor to be able to share what I've learned with others. If you're curious about other food-related events the Commonwealth is putting on, check out The \u003ca href=\"http://www.facebook.com/pages/Bay-Gourmet/48116051990\">Bay Gourmet's Facebook\u003c/a> page or the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club's online schedule \u003c/a>for more details. \u003c/p>\n\u003cp>\u003cem>Who are your favorite food photographers right now? Where do you find inspiration? \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Here are a Few of My Favorite Food Bloggers/Photographers: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Christopher Hirsheimer of \u003ca href=\"http://www.thecanalhouse.com/2010-holiday/thebook.html\">Canal House \u003c/a>is a photo goddess. Acquaint yourself.\u003cbr>\n\u003ca href=\"http://ericwolfinger.com/food/index.html\">\t\n\u003cli>Erik Wolfinger\u003c/li>\u003c/a> shot the \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a> book and the \u003ca href=\"http://outerlandssf.com/\">Outerlands Cafe\u003c/a> website. His photos are stunningly spare and virtually tactile. \u003c/li>\n\u003cli>Katie Quinn Davies pens the blog, \u003ca href=\"http://whatkatieate.blogspot.com/\">What Katie Ate\u003c/a>. Her photos stand out from many food blogs in large part due to the unique magazine-style format but also because of her uncanny ability to tell a story and set a mood/feeling with each shot. \u003c/li>\n\u003cli>The blog \u003ca href=\"http://www.nordljus.co.uk/\">Nordlijus\u003c/a> is just so lovely and simple. Each of Keiko's photos quite literally stir up a response or reaction--a tall order for a simple photo. And that's a testament to Keiko's talent. \u003c/li>\u003c/ul>\n\n\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPhotos of the evening taken by the talented photographer, \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>. Check out her blog, \u003ca href=\"http://bonvivant.wordpress.com/\">Bon Vivant \u003c/a>to see more of her work!\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon discusses her experience as a panelist at the Commonwealth Club's recent panel on food photography. Hear her tips and insights into the ever-expanding field. ","status":"publish","parent":0,"modified":1288675961,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1319},"headData":{"title":"Commonwealth Club Hosts Food Photography Panel | KQED","description":"Megan Gordon discusses her experience as a panelist at the Commonwealth Club's recent panel on food photography. Hear her tips and insights into the ever-expanding field. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Commonwealth Club Hosts Food Photography Panel","datePublished":"2010-11-01T16:31:08.000Z","dateModified":"2010-11-02T05:32:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"18187 http://blogs.kqed.org/bayareabites/?p=18187","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/01/commonwealth-club-hosts-food-photography-panel/","disqusTitle":"Commonwealth Club Hosts Food Photography Panel","path":"/bayareabites/18187/commonwealth-club-hosts-food-photography-panel","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\" alt=\"commonwealth club food photography panel\" title=\"commonwealth club food photography panel\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18188\">\u003c/a>\u003cbr>\n\u003cem>Top Row: Richard Pelletier, Pim; Bottom Row: Megan Gordon and Shing Wong\u003c/em>\u003c/p>\n\u003cp>Last week I had the absolute pleasure of taking part in a food photography panel organized by the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club\u003c/a> entitled Eat, Shoots and Leaves. There were three of us on the panel: \u003ca href=\"http://www.shingwongphotography.com/\"> Shing Wong\u003c/a>, a professional local photographer specializing in everything from food to weddings and Pim Techamuanvivit of the popular blog, \u003ca href=\"http://chezpim.typepad.com/\">Chez Pim.\u003c/a> The ever-gracious \u003ca href=\"http://www.lucidcontent.com/\">Richard Pelletier\u003c/a> was the moderator, and helped make the panel much more of a casual conversation than a stuffy, scripted talk. \u003c/p>\n\u003cp>That evening, we covered aspects of food photography that many folks are curious about: how to start, what equipment is necessary, how to find your own style, and how to market yourself. Here's a little insight into what we had to say:\u003c/p>\n\u003cp>\u003cstrong>Jumping Into the World of Food Photography\u003c/strong>\u003cbr>\nYou've got to begin somewhere and it seems with many people that I've spoken with, it's a bit more accidental than anything. For me, I began my blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a> because I love writing and wanted an immediate platform to reach people and talk about food. The photography came second, but has evolved into a very important part of the blog. Pim mentioned how she began blogging so long ago that she didn't really have any models--she just jumped right in. And her photography's changed through the years. These days, she doesn't lug her heavy DSLR camera around while traveling or eating out around town; she prefers a light little Lumix instead as it facilitates capturing a moment and telling a story quickly. She's less intrigued by composing and styling the perfect shot. Shing's story is not uncommon: he has more of a corporate day-job, but is passionate about photography, so he's found a way to make both work and ends up shooting and editing a great deal in the evenings and on the weekends. \u003c/p>\n\u003cp>\u003cstrong>Finding Your Personal Style\u003c/strong>\u003cbr>\nRichard asked all of us if we have a personal style and what that would be. I spoke about how finding your personal style is so much about finding what \u003cem>is not\u003c/em> your style. For me this was huge. I attended a food photography class with a teacher who was very interested in glues, foams, and other tricks to make food look like a perfectly manicured museum object. This isn't real food. Luckily during that particular weekend, I met the lovely \u003ca href=\"http://www.laraferroni.com/\">Lara Ferroni\u003c/a> who has become one of my biggest inspirations. She shoots photos mainly using natural light where food is center stage. Real food. That she's usually made herself. So for beginners who are searching for their own unique style, my advice would be to begin finding who inspires you (and who really does not). And practice. A lot. On your own or with friends. Your style will evolve with time and practice. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\" alt=\"a sweet spoonful photos\" title=\"a sweet spoonful photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18195\">\u003c/a>\u003cbr>\n\u003cem>A few of my own photos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Preparing for a Shoot\u003c/strong>\u003cbr>\nWe all chatted about how we prepare to shoot food. Being the type-A personality that I am, I lay everything out (linens, utensils, any props) ahead of time and have a clear sense of what I'm going to try and achieve (or the story I'm going to try and tell) before I've even cooked/baked the dish. I also do a few test shots for lighting to determine which room/area in the house is going to be the best bet given the time of day. Not everyone's like this. Pim is a bit more spontaneous with her photos--probably helped by her travels and need to be quick with her set-up. Shing shoots food at home and has done restaurant photo shoots where you're not so lucky to have a sense of how everything will be before you arrive. Flexibility is crucial here. You'll probably find that your approach aligns nicely with your personality. That being said, be open to surprises and allow yourself to play and break out of your box every now and then. Some of my favorite shots are a direct result of me cutting into cakes and climbing on top of tables. \u003c/p>\n\u003cp>\u003cstrong>What About the Ethics of Shooting Food?\u003c/strong>\u003cbr>\nRichard raised an excellent point in speaking about the ethics of shooting food, especially in restaurants: do you need to ask? What about if people are in your shots--do you need a release? All of us answered similarly in that we don't get model releases and don't ask permission. Pim had a great point that the second you ask permission to take someone's photo, it becomes much less authentic as they're usually posing for you in some way. In a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/19/chasing-light-and-catching-moments-a-day-with-photographer-penny-de-los-santos/\">photography workshop\u003c/a> this past year, the fabulous \u003ca href=\"http://www.pennydelossantos.com/\">Penny de los Santos\u003c/a> taught us to really feel out situations and be aware of people's body language. But otherwise, to just start shooting until it becomes clear that it's time to stop. As far as restaurants, we all discussed not using a flash. This impedes on others' dining experience and, frankly, creates bad photos anyway. And we discussed speed: I find that if I'm focusing on shooting my meal, I'm not really enjoying my meal or who I'm sitting next to. So if I feel inclined to take a photo, I do it quickly and settle into my evening. \u003c/p>\n\u003cp>\u003cstrong>How to Market Yourself and Your Photos \u003c/strong>\u003cbr>\nAs an amateur photographer, marketing yourself is important. Even for Shing, marketing is critical as photography isn't his day-job and it's important for him to remain current on what's going on in the photography world and for his work to be seen. Pim and I both discussed the importance of integrating yourself into your community: if you're a food blogger, get to know other bloggers. Start a discussion with them on their blogs and on twitter. Be authentic and genuine. Be patient--people aren't going to notice your blog and your photos right away. But they will. There are also the photo sharing sites like \u003ca href=\"http://foodgawker.com/\">Foodgawker\u003c/a> and \u003ca href=\"http://www.tastespotting.com/\">Tastespotting \u003c/a>that help drive traffic to your blog via a particular photo. And good old-fashioned networking never hurts, either. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\" alt=\"audience questions\" title=\"audience questions\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-18189\">\u003c/a>\u003cbr>\n\u003cem>Answering Great Questions From the Audience\u003c/em>\u003c/p>\n\u003cp>At the end of the evening, audience members had a chance to ask a few questions. And after the talk was over, folks came up to greet us individually. This was such a wonderful experience for me because I remember being on the other side of the table not all that long ago, and it was an honor to be able to share what I've learned with others. If you're curious about other food-related events the Commonwealth is putting on, check out The \u003ca href=\"http://www.facebook.com/pages/Bay-Gourmet/48116051990\">Bay Gourmet's Facebook\u003c/a> page or the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club's online schedule \u003c/a>for more details. \u003c/p>\n\u003cp>\u003cem>Who are your favorite food photographers right now? Where do you find inspiration? \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Here are a Few of My Favorite Food Bloggers/Photographers: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Christopher Hirsheimer of \u003ca href=\"http://www.thecanalhouse.com/2010-holiday/thebook.html\">Canal House \u003c/a>is a photo goddess. Acquaint yourself.\u003cbr>\n\u003ca href=\"http://ericwolfinger.com/food/index.html\">\t\n\u003cli>Erik Wolfinger\u003c/li>\u003c/a> shot the \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a> book and the \u003ca href=\"http://outerlandssf.com/\">Outerlands Cafe\u003c/a> website. His photos are stunningly spare and virtually tactile. \u003c/li>\n\u003cli>Katie Quinn Davies pens the blog, \u003ca href=\"http://whatkatieate.blogspot.com/\">What Katie Ate\u003c/a>. Her photos stand out from many food blogs in large part due to the unique magazine-style format but also because of her uncanny ability to tell a story and set a mood/feeling with each shot. \u003c/li>\n\u003cli>The blog \u003ca href=\"http://www.nordljus.co.uk/\">Nordlijus\u003c/a> is just so lovely and simple. Each of Keiko's photos quite literally stir up a response or reaction--a tall order for a simple photo. And that's a testament to Keiko's talent. \u003c/li>\u003c/ul>\n\n\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPhotos of the evening taken by the talented photographer, \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>. Check out her blog, \u003ca href=\"http://bonvivant.wordpress.com/\">Bon Vivant \u003c/a>to see more of her work!\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18187/commonwealth-club-hosts-food-photography-panel","authors":["5072"],"categories":["bayareabites_1865","bayareabites_1593"],"tags":["bayareabites_587","bayareabites_1268","bayareabites_3609"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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