Nadalié USA

I had the privilege of photographing the Napa Valley cooperage Nadalié USA along with its Master Cooper Alain Poisson recently for Life & Thyme. Nadalié has been making handcrafted barrels in the traditional French style for over 30 years, making it the oldest in America. I documented the process from the aged wood being cut down into staves, to the toasting room where each barrel is watched over by an experienced cooper. Below are a few select images, and you can read the full story here.

Deal Island, MD

It's the middle of winter and bitter cold—but that doesn't stop these Chesapeake Bay watermen from dredging for oysters in Deal Island, MD. The tedious and repetitious process of dredging requires hard work, a battling of the elements, and high physical demands over the course of a thirteen hour day. I was lucky enough to venture out with the locals on a Skipjack—a type of boat rarely used for oystering anymore. This vessel is one of the thirty-six remaining traditional Chesapeake Bay Skipjacks and member of the last commercial sailing fleet in the United States.

See this story and others here.

Fly Fishing, MT

I had the privilege to visit Montana this past summer and shadow a professional fly fisherman for a couple days. You couldn't ask for a better backdrop and a more perfect subject. For three days, we explored Montana's scenic rivers, each one offering something new to look at. Thanks again to Nicholas Calabro. Not only was he knowledgeable about the land, but he was intensively passionate about fly fishing, which translated through these pictures.

See the entire project here.

Eleven Hour Day

I recently documented fishermen who were fishing for dungeness crab in the San Francisco Bay. The experience gave me a new perspective on what actually goes on behind the curtain of our food culture. I couldn't help but continue this ongoing exploration (obsession). I contacted a friend who is a chef in Southern California, and asked if I could shadow him for his eleven hour day. In the series of Fishing for Local Fare, I talked about the hands that touch our food—this is an extension of that thought. Exploring a more personal look into the life of a chef at a fine dining establishment.

View the story here.