Edible Seattle Editor in Chief

With a mission to strengthen local food systems and support sustainable agriculture, I had my eye on doing food photography for Edible Seattle the moment I landed in Washington.

On rare occasion people enter your life with a manner and philosophy unlike any person before. Alex Corcoran, Editor for Edible Seattle, is unique to my world. He moves like ship captain inside a sensei inside a lumberjack inside a teenager. A mishmash of worldly conquests has resulted in his unmistakable swagger, tempered by his genuine curiosity for everything and his acute ability to listen and articulate his thoughts. He is likely to make you laugh, put you in your place, and correct your elocution all within the same breath. His presence is complete, and within three minutes of meeting him I trust whatever work he is going to ask of me is well worth my time. During our first lunch meeting at Pork Chop and Co. in Ballard, I convinced Alex to let me write and complete food photography for Edible Seattle.

SevenBeef Food Photography

My first food photography assignment was to interview and photograph Eric and Sophie Banh, successful and well established Seattle Restaurateurs, at their new Steak Shop SevenBeef. This Steak Shop is unique in the city, and it was up to me to find out why and share my findings with Edible Seattle readership.

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Eric and Sophie have expectations for food quality some would consider high, and you would be right to agree the quality of food at SevenBeef is just that: extremely high. But Eric and Sophie would disagree with this assessment. SevenBeef‘s mission is to serve grass-fed and grass-finished locally raised beef to their customers via their in-house whole cow program.  They don’t think this is extraordinary. They believe it is normal. Eric and Sophie believe this is the way – the only way – beef should be consumed. They make a strong case the US industrialized cattle industry has pulled us so far below the threshold of eating a normal healthy cow, that we’ve lost touch with the taste of normal.

For the full article I encourage you to subscribe to Edible Seattle. You not only receive fresh recipes that keep weekly grocery store visits interesting, you get insights into the efforts of chefs, farmers, brewers, cheese makers, restauranteurs, and the many others working to make the world more harmonious one meal at a time. Also, the photography ain’t half bad.

Northwest Crossfit is an institution in the Pacific Northwest. There are hundreds of crossfit athletes of all ages who choose from a variety of classes at three different locations. I was brought on to help Northwest Crossfit in Seattle, WA photograph crossfit athletes for new marketing material and general membership outreach. Below are four tips as well as images from a photo shoot I did at the Northwest Crossfit gym in Interbay that may serve as a basis for setting up your own photo shoot in a crossfit box.

Photograph Crossfit Athletes | Mornick Photography

Photograph Crossfit Athletes | Mornick Photography

Photograph Crossfit Athletes | Mornick Photography

Crossfit Northwest Interbay

The northwest crossfit interbay gym is an excellent facility to photograph crossfit athletes. The gym is a long rectangular 80 yards long by 30 yards wide. Racked weight is on one long side with pull up bars on the other. Ceilings are 25 feet high. All HVAC systems are exposed, with corrugated metal at the top making it reflective. Floors are black rubber, and the walls are painted dark colors. This is important because how the space is used and the color of the surfaces influences the lighting setup.

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Many thanks to the good people at Studio Vox for recognizing some of my fine artwork this week. The support is deeply appreciated!

Check out the article here.
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When you eat two po boy sandwiches within 20 minutes, a couple things happen. You first fall into a state of ephemeral ecstasy, you hibernate for 6 minutes standing in place, and you come back into consciousness to continue shooting while on assignment. I spent a couple of days with Where Ya At Matt! food truck as the crew toured around Seattle. They are in high demand for good reason.

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I spent the day with Frank and Daniel of the Where Ya At Matt! Food truck – two talented chefs. Case in point – shrimp po boys! The pictures do ’em justice.

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After a two day photo shoot in southern Oregon Christopher Testani and I headed to the southern Umpqua watershed to hunt for steelhead, an anadromous (sea-run) form of coastal rainbow trout.

Dean Finnerty guided us to a handful of wonderful areas along the river, and explained policy efforts in the State and Federal legislature to protect wild habitat in the interest of protecting wild fish runs. At first glance the battle seems insurmountable. The logging industry is as old as the State, and efforts to protect land are overshadowed by private landowners clear cutting forests to pay bills. The practice is long standing. Dean and many other good people with Wild Steelheaders United are finding ways to overcome habitat loss and resource extraction with the hope of preserving the remaining wild steelhead runs.

We spent the entire day fishing. Only a handful of steelhead made their presence known. The scenery could not of been more striking. Electric green moss covered trees along the riverbank. Water rushed downstream and rose as mist up the river valley. It all seemed ephemeral, almost too good to be true. Tis the nature of the northwest – pristine wild areas that pull at the heart, leaving us in reverence.

After seven hours of fishing, we caught nothing. Didn’t matter one bit. Many thanks to Dean for excellent guiding and Christopher for making the trip happen!

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If you have any interest in photography, take a moment to watch this short video. Zachary Weil, a talented videographer and owner of Contact Light Films put together the film to depict the process of making wood prints. Prints are available on the Wood Print website.

A couple years ago I began printing large scale photographs on wood. The color, texture, and grain pattern in wood added new depth and dimensions to photographs. So I began to spend more time photographing backcountry landscapes and pairing the photographs with specific pieces of wood.

I am drawn to the challenge of getting to wild places. Their uncluttered nature clears my mind and gives room to expand. That feeling comes through in the wood prints. Creating them involves a creative process different from working with studio photography. Lighting, product setup, camera hardware and software – every aspect of studio photography is controlled. In the backcountry so much of the outcome is out of my hands. To find beautiful photographs, it requires a methodical approach and accepting the hard truth that I have little control on the outcome. The best I can do is be prepared and be in the right place at the right time, which of course is unnerving but extremely rewarding with everything comes together.
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Food Network ran a piece on Roux restaurant, an outstanding local joint in Seattle. Happy to provide photography for the piece! Check it out here.

Congrats to Matt Lewis at Roux and happy Mardi Gras!
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