We completed a new Oregon Ballet Theatre ad for our “I Dance” series. This time it’s a boy!
The sold-out workshop I co-led with acclaimed Canadian photographer Quinton Gordon was a huge, fun success. Our feedback was off the charts positive, and we witnessed new tricks from the participants as well. Here are a few images of students having a great time with street portraiture.
We will be holding another duo-led street photography workshop in Portland, OR during Halloween weekend, October 29-31. Sign up while spots are still open!
This is the first film image I have shot in a long, long time. Martin (a participant in the recent street photography workshop in BC) is the owner of a Yashica Mat 124G that I snagged away from him to snap his quick portrait. Oh, how it felt good to feel this camera in my hands, and admire that delicate leaf shutter.
This blog entry was submitted by Joni Kabana to 1859 Magazine in their genome section.
“Do you eat meat?”
My usual reply to this inquiry is “Consciously”. But it was not always that way.
I recall as a child the days when I would chow down any piece of meat where salt could mask the taste. Bologna samiches with pickles, packaged ham chunks in scrambled eggs, raw wieners. Geesch, my father even gave me a whole salami as a Christmas present one year. Imagine my glee when I saw that wrapped package he tenderly placed in my arms. My college days baby!
My tastes have evolved over the years, and now, even though I still have an affinity for all variations and applications of salt, I am a bit more discerning regarding what I eat, especially when it comes to meat. And I do love meat.
I have a friend who went from not caring about being seen eating a turkey leg while strolling the Belmont Street Fair to being a strict vegan. It seemed like her declaration was overnight, but she confessed that she was thinking about it for years. I scratched my head, having had such complete confidence in all of her choices in the past, and wondered: should I look into this?
I read up on it, studied the environmental effects of meat production, looked at studies regarding the health of vegans, pressed every nook and corner I could find to convince me this was the correct thing to do. Meanwhile, my taste-buds were screaming every time I smelled bacon cooking or got a whiff of garlic dancing in the pan with someone’s pot roast.
My head then turned to thoughts of character development, and how it would be good for me to give up something I love so much. Would I be a better person? I forced myself to kill a chicken with my own hands so I could see what it was like to have an animal die by my decision.
Still, I love meat.
I finally rested on the fact that we are carnivores. We instinctively respond to meat, and must train our minds to “give it up”. I tried going for a long period of time without eating meat, making a commitment of being a vegetarian for a while, hoping I would get over the hump of my desires.
Still again, I love meat.
I spend a lot of time in developing countries, Madagascar in particular. My good friend Josh who has lived there for many years tells me about how the Malagasy don’t just kill an animal, they celebrate the death as a sacrifice. My soul jumped at this idea! When, when, when did we become so accustomed to meat being so readily available to us? Every time I visit a developing country, our excessive Western ways are magnified. I long for the day when we can celebrate an animal’s life and the purpose it serves.
Last week I traveled to Eastern Oregon on a press tour. While there, I heard that a butchering demonstration and a beef taste test with grass fed cows from Carman Ranch was planned for over the weekend. Chefs from Portland were traveling there to help decide which attributes led to better tasting beef. Even though I had an event in my studio on Thursday and needed to return to Portland, I decided to drive all the way back out to Joseph the next morning to be able to attend this event.
I am happy I did. When viewing the carcass hung by a hook in Kevin Silveira’s butcher shop with various Portland-famous chefs adoring its qualities, I did not see greed and opportunists. I saw a deep devotion to the animal, with a high appreciation for the fact that during this cow’s life, it lazily grazed in sweet grass fields, feeling the sun in cool weather and breezes on a hot day. And when it comes time to order a cow, the killing is done humanely, with a tender and worshiping hand.
Carman Ranch gives me hope that we can all become more in awe of any beef that we consume. Consciously and sparingly.
(In photo: Cathy Whims, chef at Nostrana in Portland, OR, examines a cut of grass fed beef as Carmen Ranch owner Cory Carmen explains how marbling occurs.)
Join us for a celebration and rally around the lives of Ethiopian women! Invitation is here.
When I got an assignment recently from 1859 Magazine to shoot a layout on the topic of hippies, I immediately thought about my past work at the Oregon Country Fair. The editor asked me to get a few images scanned, and it was great fun to see these images again! And I think a few will be included with the article.
I love when an image sits in the incubator a while, and then suddenly has its day in the sunshine.
I love using the Canon G11 to film things that I see along life’s interesting road. Here is the lovely Poison Waters in Phantom of the Opera, filmed at Darcelle’s in Portland, Oregon.
Video is here. (Quality is not as good as the video I shot of Jack White in Dead Weather…not sure what happened on the upload to YouTube.)
I will be giving a lecture on Humanitarian Photography on April 21 a 7:00pm at Oregon Health & Sciences University’s Center For Women’s Health.
Here is a link to sign up. Seating is limited, so registration is required.