I’ve been shooting for La Nay Ferme quite often lately. It’s been great because this semester Trent and I are team teaching a class for UVU–farm to table lifestyle photography class. Right up my alley. Teaching photography has made me evaluate what I do, how, and why I do it, in regards to photographing. To me, it’s mostly intuitive. If you ask right off the bat, why I chose what I did, it may take a moment for me to consider it, because photography, especially photographing food, and food lifestyle just seems to come naturally and has become such a part of me, I don’t have to think much about it. But when teaching it, I have to think about these reasonings and justify them.
I wrote up this blog post a while ago, but the hadn’t released the cookie yet, so I waited to publish it and then I had a baby (Charles. He’s so cute and I’ve been eating up my time on maternity leave with him.) and forgot to publish the post. Well here it is:
They’ve got a new cookie out! Yep, that’s right, RubySnap released a new cookie. One awesome perk of being their food photographer is that I sometimes get a sneak taste of new cookies. This one did not disappoint. I brought some home to my family and it was a hit with them as well.
Now run out and try it!
I am a green bean fan. I’m very sorry for you if you do not enjoy them. I personally don’t see why anyone wouldn’t like them. I grew some in my garden this year. Their flowers are so beautiful and dainty, I simply had to photograph them.
The green bean dish pictured is my favorite. It’s so simple and easy to make. And bonus: it can be made with fresh or frozen green beans depending on what you have on hand. I’ve also made them with pine nuts instead of almonds and that turned our delicious as well.
Lemon Green Beans with Almonds:
2 Tbs butter
1 lb fresh or frozen green beans
Zest from 1 lemon
1/2 cup slivered or sliced almonds
Salt and pepper to taste
If using fresh green beans steam in steamer for until tender (about 5-7 minutes).
Melt butter in a pan, add steamed green beans (if using fresh) or add the frozen green beans. Toss with lemon zest, almonds and salt and pepper. Cook until flavors combine (if using fresh beans), or until frozen beans are hot and soft.
I love shooting for local companies. As a food photographer, it’s so fun to help them bring an idea to life. Shooting for RubySnap is no different. By photographing with them often, we’re able to create all kinds of interesting images and tell her companies story visually, really intriguing the customer. Also it creates a stronger brand image, which any business owner knows is crucial to a thriving business.
This shoot was a little different from our usual shoots. They wanted some beautiful images of some of the ingredients in their unique cookies. It was fun to play around with these tropical ingredients. (Did you know Tami, the owner, flies to Bali to get the vanilla herself from a small family run plantation? So cool. I love the care she puts into her product.)
Editing these photos made me wanting a tropical smoothie, and lets throw in a beach somewhere. Sun, sand, and smoothie… and of course some RubySnap cookies wouldn’t hurt. Anyone else with me?
Have a project in mind or need to boost your company’s branding? I’d love to help. Give me a call. Let’s chat about your needs and make great things happen.
Being a food photographer, I, of course, love all things food. Gardening has been something I’ve wanted to start learning about for some time and this year we have a small space for me to give it a go. It’s been so fun to slowly reap the rewards to daily watering and caring for my little plants. Today I decided to photograph my harvest. And there will be more to come.