flavor magazine

seasonal • local • sustainable • artisanal • unique

Upon moving to Virginia, one of my first clients was Flavor Magazine. I saw one of their early issues and realized they had their office in the little town on Sperryville just a few minutes from where we were living. My husband, Mike, was a cooking at The Inn at Little Washington at the time so I was familiar with the idea of working with food and chefs. I emailed them and asked if they needed help with their magazine and received and email saying, “Yes! Please! How are you photographing food?”. Aha. Food photography. I believe I said, “I’m not familiar but it doesn’t scare me.”. I’ve always been a “relationship” photographer and food photos were not my strong point, and while I still don’t think they are, I am continually learning.

And so it began in the winter of 2009. I started with a few stories assigned here and there and it grew into a full time position as their Director of Photography. My favorite subjects are always the farmers and their animals; that truly is where I feel most at home.  I was once sitting in a field of sheep photographing them coming over a hill when the guard donkey started nuzzling my hair; her owners apologized but I loved it – this is what makes my heart happiest – the interaction and the trust between two beings. I do love meeting all of our artisans, chefs, winemakers, and farmers, and I’ve even photographed twice at The White House – once of the kitchen garden and once with Sam Kass, private chef to the First Family.  It has been a pretty interesting ride with Flavor. Lots of work, lots of long hours on the computer or driving to the next shoot but when that issue finally arrives back from the printer, I smile, breathe and start all over again on the next one.

I have a deep sense of pride when I see those we cover in our stories succeed and want to do what I can to help them even more. We’re fortunate in this area to have such incredible people behind our food system and this job has opened the door for me to eat very well: fresh, local, seasonal, inspired.

I encourage you to check out the magazine. I really encourage you to buy a subscription so it comes right to your door. And even more-so, I encourage you to support those that we cover in the magazine. They are the heros of our food system when our food system is in dire need of a fresh, clean makeover. It’s getting there but it’ll take all of us working together.

www.flavormags.com