Association of International Photography Art Dealers (AIPAD)

Association of International Photography Art Dealers (AIPAD)

Once a year the worlds most prestigious photography art galleries gather in New York City and display their prized artwork.  The event is called AIPAD.  The primary function of this show is for collectors to purchase artwork.  But for a student, or any lover of photography, it is a dream of a photography show.

I walked the halls of AIPAD for hours.  I saw original prints of some of the greats, like Robert Frank, Dorothea Lange and Edward Weston.  I’d never seen any of these prints outside of a book and I didn’t anticipate the greater AIPADimpact that the physical print holds.  I was emotional moved just to be close to these photos.  I saw some historic photos that I wish I hadn’t seen.  Photos of tragic events.  Photos of war and execution.  These are images I believe serve an important role in our society, but goodness they make me feel devastated and powerless to look at.

The first recent work that caught my eye was Sze Tsung Leong horizons.  It was these two images of water and desert paired next to each other that stopped my in my tracks.  After that Angela Strassheim image titled “Horses” gave me pause because it is highly intentional and yet somehow feels very real.  After looking through more of her work, I see this is very much her style!  In a very similar vain, Julie Blackman’s “Thin Mints” made me first think of Abbie Road, but then when I got closer it made me laugh out loud.  Again, AIPADclearly every bit is intentional but it looks and feels like a real moment.  I feel like these must be images that these artist saw in real life or in memories and then embellishes, manipulates and recreates the feeling in an image.  One step farther in the dream (or nightmare) world in Maggie Taylor.  Although I am hard pressed to see these as photographs, I love the way they make me believe in the unbelievable.  Continuing down the road of alter-reality, I saw Caltherine Nelson’s work “Future Memories.”

Perhaps the most intriguing work to me was that of Cig Harvey.  I first flipped through her book, You Look at me like an Emergency and then I was mesmerized by her “motion” images.  I think the work I saw by Harvey is some of the most moving work I’ve ever seen. Her ability to enhance a still image with words and simple motion is nothing short of remarkable.

Toward the end of my day at AIPAD, I took one last walk through the entire show counting nudes.  I was struck that of 43 nudes or collections of nudes I saw, only 3 were of nude men.  Does anyone else find that curious?


Sugar Season Comes to a Close

Sugar Season Comes to a Close

The warm temps and beautiful days of true Spring also mark the end of maple sugar season here in New Hampshire. As much as I enjoy the sweet smell of evaporating sap, I am also happy to see the season end. The long days and late nights by the evaporator can be exhausting.

NHMapleSyrupThis year, we made a little bit more than 1 gallon of syrup.  Our smallest take in four years.  This is mostly due to tapping a fraction of our sugar bush.  Given all of the projects my family has in the works, this was one thing we could downsize.  In addition to that, this was not a good year for maple syrup.  The season began late, was inconsistent and the weather was unforgiving.  For the first time, New Hampshire Maple Weekend came before we even tapped our trees.





The bulk of the work making maple syrup is in evaporating all the water.  Sap is only 1.5 to 2.5% sugar.  Syrup is 66% sugar.  So it takes about 40 parts sap to make just 1 part syrup.  To get the evaporator going we really need at least 25 gallons of sap and more is better.  Without ample sap to keep replenishing what is evaporated we run the risk of damaging the pan and worst yet burning the syrup.  There is not bigger mess than an evaporator pan with burnt syrup, it is a truly awful thing to clean.

This Spring began with a false start, a warm day followed by many cold days.  Because of this, by the time we had enough sap to run the evaporator the sap had already gone bad.  Sap is perishable, unfortunately.



NHMapleSyrupThe first time we tapped trees I was surprised to see the hole where the sap enters the tap is on the bottom of the tap.  I always thought sap dripped down, with gravity.  Sap is actually pulled up from the roots of the tree, through the trunk about a 100 feet into the air and out to the branches.  How does a plant with no muscles and no brain achieve such a feat?  The answer is pressure.  Overnight temperatures below freezing and daytime temperatures creates negative pressure and temps. above freezing creates positive pressure.  In addition the sapwood contains carbon dioxide which contracts when it’s cold and expands when it’s warm, creating pressure.  Finally the presence of sugar in the sap creates osmotic pressure.  All three of these natural forces work in tandem to delivery the sap (created from photosynthesis in the previous summer) to the branches to make leaves to again make sap.  Truly an amazing process for a hunk of a wood.








Wedding and Portrait Photography International Convention

Every year I make a trip to Las Vegas (not a place I would go otherwise) to the Wedding and Portrait Photography International (WPPI) convention.  WPPI attracts about 20,000 of the world’s best wedding and portrait photographers.  The convention offers large platform classes, small master’s classes and a sprawling tradeshow.

The first stop I made after arriving at the MGM Grand was to see Sal Cincotta.  Sal is fantastic photographer with a TON of energy.  Day two was a highlight of the trip including Roberto Vanelzuela’s talk on posing.  Roberto WPPI2014began by describing the problem with posing we are too focused on what looks good, rather than what does this communicate. “Look at posing like a language” said Roberto.  I couldn’t agree more and highly recommend his book Picture Perfect Posing!!  That evening I had wine and chocolate with the people form Shoot Dot Edit at a patio suite with a view of the Las Vegas Strip.

Day three included an emotional presentation by Elizabeth Messina.  Elizabeth is a gem in this industry.  She is talented, humble, kind and genuine.  Her new book The Silver Lining grew out of a personal project of photographing a friend of hers through her battle with breast cancer. Elizabeth’s advice to us in the audience included “learn who you are.”  So many stories Elizabeth shared were worthy of a presentation of their own.  That afternoon, I headed over to the Two Bright Lights booth for an appearance.  I met many wonderful people, excited to see The New Art of Capturing Love.

WPPILasVegasEvery year, I swing through Kevin Kubota’s Photographers Ignite for a quick dose of  5 min. presentations on various topics.  The show never disappoints!  My final day included another platform on posing by Lindsay Adler.  Lindsay opened the presentation saying “The most important part [of a portrait] is expression.”  And with that I was hooked on a presentation of techniques for enhancing clients physical strengths.

Reluctantly, I left before the convention ended.  I got home at 2 am on Thursday morning, just 1 hour before my husband left for his winter convention trip.  Luckily, my flight was not delayed, so my kids had a ride to school.

It was a whirlwind of a trip, from which I am still in many ways recovering and absorbing the information presented.  I do enjoy this convention; every year I learn something new, and I’m already looking forward to next year’s!



Our Relationship to Sugar

Our Relationship to Sugar

I have spent much of this month noticing, reading and photographing sugar in various forms.  Spring has been very late this year and we still haven’t really seen the maple sap begin to flow, although our trees have been tapped for 3 weeks.  On March 11, we had a seasonable warm day where it hit about 50 degrees, the minimum honeybees need to fly, I looked out the window and saw bees flying around their hive.  I was thrilled!HoneyBeeNH

On a warm Spring day honey bees will emerge from their hive for a “cleansing flight” which is a polite way of saying they need to defecate.  Like most of the natural world, bees don’t poop where they live.  In New Hampshire where it has not hit 50 degrees since October, these bees have actually waited 6 months for a bathroom break.  How do they do that?  I’m guessing when you expend so much energy shivering to heat an uninsulated hive, there isn’t a lot of waste product.  Nevertheless, the line between survival and death for a New Hampshire honeybee hive is very thin. So thin that between the two hives we went into winter with, only one survived.

When the bees are flying it also means they are burning calories, which means it’s a beekeepers job to make sure they have enough food.  Beekeeping is a form of “insect husbandry” we are stewards to the bees but we are also cultivators.  In any kind of cultivation there is a form of manipulation.  We manipulate the bees to live in a man-made, wooden hive, that is easy for us to manage, inspect and collect their honey.  We manipulate the bees to live off of the least amount of their own honey as possible, by feeding them sugar water, fondant (essential frosting for bees) and pollen patties (frosting with imitation pollen).  We trick the bees into staying in their hive by managing their “swarm cells” (the hive can make a new queen when the population is thriving to split themselves to propagate).  We care for the bees by managing and often treating for diseases and pests.  Inevitably, we like our bees, although they don’t show affection like other livestock.

3.31.14_sugar-004The worker bees life span is only 6 weeks during the summer season.  Over winter they actually live longer, because they are not working as hard.  During the summer months the worker bee will fly miles/day gathering pollen and nectar that eventually their wings begin to tear.  I am reminded of Michael Pollan’s Botany of Desire.  “Design in nature is but a concatenation of accidents, culled by natural selection until the result is so beautiful or effective as to seem a miracle of purpose.”  Is it purely coincidence that sugar has driven both bees (and humans) to such lengths?  Or is it a “miracle of purpose.”  During our current obesity and diabetes epidemic, the world’s richest and most powerful nations are being killed by sugar – just like those worker bees.  And yet our government subsidizes its production.  And we consume it. EvolutionOfSugarNH

I plan on spending the next month trying different angles of photographing my relationship to sugar.


The Perfect Profile Photo

I just read this interesting article on PhotoFeeler. They did a [somewhat] scientific survey to try and isolate the characteristics of a good profile photo. Some of this should be taken with a grain of salt as these findings are not empirical, but they are interesting. I do certainly believe in the power and importance of a ‘good’ and consistent profile photo across all platforms. So check out PhotoFeeler’s advice below.
The Perfect Profile Photo Infographic