Early this year, I completed a video project of San Francisco knife maker Drew Hash. Before forging steel, Drew worked in some of the best restaurants in the Bay Area. What makes Drew so interesting is his holistic approach to knife making—from sourcing the wood used in the handle to shaping the steel in his garage and then using his handmade knife to prepare a beautiful meal.
Over the past couple months in between jobs, I along with another photographer have been working on a short documentary about a sheep rancher in Sonoma County. I've been enjoying the process of video and the creative challenges it brings. Our hope is that we can produce more of these short videos, with the overarching theme being Our Edible Landscape, a deeper look into the food that we eat.
Below is a collection of images from the production as well as the video.
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.