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Snow and Science Double Dip - On Assignment for the NYT's

A funny sort of twist of fate that I ended up on two section fronts for the Sunday New York Times last week.  One was the Travel Cover, which ran a story I shot last year about backcountry skiing in Oregon.  This involved me learning to backcountry on the job, while attempting not to kill my cameras (this is a mission I failed). Huge thanks to Three Sisters Backcountry for ensuring I didn't die.The second was for Sunday Business, a profile of intel's director of user experience research, Dr. Genevieve Bell.  Not everyday you get to a bond with a robot and roam the halls of Intel.

Two very different projects, both ones that pushed me as a photographer.  Which is what I love about working for The Grey Lady. Plus, I'm not gonna lie, seeing your pictures printed huge is kinda cool too.

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Making Marriage Work When Only One Spouse Believes In God

Back in January NPR asked me to drive up to Longview, Washington to photograph Maria Peyer, Mike Bixby and their family for a story about interfaith couples with the lovely print and radio journalist, Deena Prichep.  They were such a wonderful and thoughtful family, makes you realize you don't have to have the same type of relationship with God (or even one at all) to love and respect each other. (Listen to the story here)NPR-Faith_002 NPR-Faith_009 NPR-Faith_001 NPR-Faith_010 NPR-Faith_008 NPR-Faith_006 NPR-Faith_004 NPR-Faith_003 NPR-Faith_005 NPR-Faith_007

Olympic Provisions | A well-lit haven of meat.

Recently photographed Olympic Provisions in the SE industrial area of Portland for the Finder section of Willamette Week.  They have bequeathed themselves with the title "American Charcuterie."  Oh, I love the hipsters of Portland, never taking themselves too seriously.  I will say that it is a beautiful space, the food is quite fancy and tasty and owner/Salumist Elias Cairo is a doll.  He let me into the super secret and protected back area to check out the shiny and pungent meat.  The only requirement was that I had to wear a white jacket and a rakish sailor style white paper cap (that I got to keep for my very own).  Who knew sausage could look so fabulous, plus OP is Oregon’s first USDA certified meat-curing facility, so that's pretty cool too.