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Posts Tagged ‘Pacific Northwest’

Here’s something you may not know about me. I’m a photographer.

This is Florence. I photographed folks at a nursing home in east Austin for my senior project at St. Ed's.

Not a weekend photographer or a hobbyist, but an actual bona fide, went to university, interned, earned a degree, have had a camera in my hand for 16 or so years, photographer.

I earned my degree at St. Edward’s University in Austin, TX where I studied under the great Bill Kennedy and Sybil Miller. My focus at school was documentary photography, but I really cut my teeth on high-end photojournalistic weddings. I had the honor and privilege of working for Bill and his business partner Jenn Lindberg-another great photojournalist, at the now defunct, or maybe I should say transformed, Kennedy-Lindberg Wedding Photojournalism. Bill and Jenn pushed my photography (and me) to new heights. I shot more than 70 weddings with them including Jimmie Vaughan’s. Talk about pressure. Bill and Jenn not only molded me as a photographer, but also as an individual. I learned people skills, I learned how to anticipate moments and needs, I learned how to open my heart, I learned how to listen.

I worked for Bill and Jenn from 2001-2005. Life was good in Austin (a part of me misses it everyday) and the wedding business was booming, but the pressure of a sick parent (who has since had a full recovery) led me to Hawaii to be with my family and down a different path. There I worked for a couple of local newspapers and considered my next step in life.

The thing about freelance, especially in the beginning is that with every move, you pretty much have to start from scratch. The work in Hawaii was fun (boy, did I shoot a lot of rodeos), and I loved being near my family, but the opportunities there were limited. There were about two main photographers on the island who got damn near all of the work. And they weren’t going anywhere. I was also depressed, and not well. Another thing you don’t know about it me is that I have hypothyroidism. I was diagnosed in 2004 after a couple of very stressful years and it took about four years for my meds and supplements to be optimized to where I actually felt normal. When your thyroid is under active, motivation and enthusiasm pretty much don’t exist.

Enter Portland. All roads eventually lead to Portland. I had been thinking about moving to Portland for about seven years after visiting a friend who lived here. That’s how Portland gets you. A quick visit, amazing food, beautiful landscape, and you’re hooked.

After a particularly dreadfully depressing night in Hawaii of begging the universe for some guidance, “Portland” popped in to my head. Of course!

Within months I had money saved, found (with the help of a dear friend) an apartment, I was packed, and was saying Aloha to Hawaii and hello Pacific Northwest! And she’s finally saying hello back.

OK that’s not exactly true, Portland has been good to me since that first grey, wet day in March 2007, but, like I said, when you’re freelance you pretty much have to start from scratch with each move. It also helps if you have a clear idea of what direction you’d like to go in. I thought it was weddings, naturally, and I shot a few after moving here, but my heart wasn’t in it, and frankly, I lost my wedding mojo. It was gone. So of course, like any good Portlander, my first few years here were spent wondering what my next move would be while half-heartedly pursuing weddings and working in a downtown coffee shop and then, of course, Whole Foods.

Aside from health benefits, flexible hours and a discount on food (best-thing-ever), WF’s also likes to recognize that some of their employees have a world or a career outside their doors. With the knowledge that I am a professional photographer, they hired me to do a food shoot for screen advertising at Laurelhurst Theatre. If any of you saw those slides back in July or August of last year, that was my first attempt at food photography. After that I was hooked. You can read more about that experience here.

Fast-forward about ten months and you find me here. Writing and making photographs for not only my beautiful readers (you), but also for local business and now, local magazines.

Soon, you’ll find a page on my portfolio site that displays my tear sheets, both advertising and editorial, but for now I show you this: my first food photograph published in a magazine. Hurray!

If you’re not familiar with NW Palate you can find hard copies in wine shops in the Portland area, but you can also view a digital version of this issue here: Issuu.

I would love to hear your thoughts!

Cheers!

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I have never had a Po’ Boy before. I’m not sure why. It may have something to do with my first introduction to the Po’ Boy being something I witnessed in a gas station convenience store. Pale white bread with something flesh-colored and pink pressed up against a moisture laced cellophane wrapper offending my eyes and my stomach as I hunted for gum.  Or maybe it was because with a name like Po’ Boy, I wasn’t able to identify it.  As we know, I was a very picky eater as a child. If I couldn’t identify it, it would not pass my lips. I still don’t understand orange cheese.

Roast beef, another of my least favorite foods (boy, I’m picky), was reportedly, but not necessarily confirmed, the first Po’ Boy topping. The story goes that, back in 1929, a couple of streetcar conductors, the brothers Bennie and Clovis Martin, invented the sandwich during a nationwide streetcar worker strike. They wanted to feed their fellow strikers free of charge so they made sandwiches using entire loaves of bread so there wouldn’t be any waste. It’s said that the name “Po’ Boy” came to be when the brothers saw a striker coming for some food, they would say, “Here comes another poor boy.” And it stuck.

Fortunately, the Po’ Boy evolved to take advantage of the abundant sea life (sadly, formerly) found off the Louisiana coast. With hot and smoked sausages taking a strong second as a local favorite. The key to the Po’ Boy is the bread. You can’t use just any roll, it has to be French. Otherwise, you’ve just made yourself a submarine sandwich.

The baguettes were calling me, and well, there really isn’t any bread more French than than a baguette, right? I got a little fancy with our Po’ Boys and “dressed” them. I blackened tilapia and smothered the baguette with homemade lemon parsley aioli, which cooled down the heat of the Cajun seasoning nicely. A sprinkling of mixed greens and thinly sliced tomatoes, and you’re eating N’awlins style….with a Pacific Northwest twist.

Cheers!

I was inspired to make Po’ Boys after “leafing” through the Gourmet Traveller website. Their version called for fried oysters. Yum!

Blackened Tilapia Po’ Boys

What you’ll need-

Olive Oil

Cajun Seasoning

Two tilapia filets

Half a baguette cut into four evenly sized sandwich chunks, and cut in half

For the lemon aioli

2 raw eggs

1 tablespoon Dijon mustard

3 tablespoons roasted garlic

1 1/2 cup olive oil

1 tablespoon lemon zest

1 tablespoon chopped curly parsley

Salt and pepper to taste

Warm olive oil in skillet over medium heat.

Rub Cajun seasoning onto both sides of your tilapia filets.

Cook tilapia for about 3 minutes on each side. Flesh should be starting to get flakey when you poke it with a spatula. Place cooked fish on a plate and set aside.

Lemon Parsley Aioli

Using your food processor, combine eggs, mustard and roasted garlic until smooth. Add lemon juice and lemon zest. Pulse to combine.

With the processor running, slowly drizzle in the olive oil until the emulsion becomes thick and creamy. Pulse in parsley and salt and pepper.

Use aioli immediately, but you can store it in a tightly lidded jar for one to two days.

Cut baguette chunks in half. Smother bread with aioli, place greens and thinly sliced tomato on bottom half. Place blackened tilapia on top of greens and tomato and serve with a red ale. I prefer Laurelwood’s Free Range Red.

Delicious.

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