Still*Life~Style

Outside the Food Studio: Photographer Justin B. Paris

2011-11-16T06:15:00.000-08:00

After a recent shoot, a group of us met for a light dinner and cocktails. It's always great to socialize outside the studio, the work day can be intense with little time to catch up. The funny thing is, undoubtedly the conversation turns back to some aspect of food. We are like the parents enjoying a night away from the kids, who can't seem to stop talking about the kids.

For many of my colleagues, food has a strong presence in their personal time as well. Just as I enjoy the relentless search for new prop inspirations, many people that I work with have passions related to their role in food photography.

Photographer Justin Paris is a perfect example. An incredibly talented food and still life shooter, (earlier this year I showed you some of the images we shot together in this post), Justin and his wife Andrea have a deep commitment to the farm to table movement. His blog, alimental prologue, is an intimate look at the farms just beyond this sprawling city. As so many of you are also of like mind about the food you consume, I asked Justin about their dedication to this way of eating, and the path it has led him down.

SLS: Justin, when did you first become involved with local food?

A decade ago my wife and I spent a few years living in northern California. Our entire food world changed there. We had access to foods that were previously unknown to us. We had fruit trees in our backyard, we planted a garden, I was vegetarian for a period of time. Our food philosophy has grown and evolved since then but that’s really when it began for us.

SLS: How challenging has it been to stay on track with the decision to eat local?

That depends on how you emphasize it. I think that it is important for us all to make changes in our lives that will not only better our own quality of life, but also those around us, especially our children. However, in making changes I have always believed that it’s a gradual process that takes many steps. You just can’t abandon everything at once and you can’t ignore the world that we live in. You can’t just give up all fossil fuels in a day or retrofit your house tomorrow to become “greener”. It’s not an achievable goal. It’s all about minimizing and moderation. The same is true with eating local. We have always been concerned about the foods that we eat. That was a foundation laid by our parents and for them by their parents. Because of that, our cabinets and fridge have never been filled with lots of processed foods. But they were still there and some still are. We just took a look at the types of foods that we were eating, where we were sourcing them, and changed what made the most sense for us. We still buy pretzels and tortilla chips, canned beans and tomatoes, avocados and citrus, cashews and coffee, and juice boxes for our little boys. But the kitchen is mostly just filled with ingredients now. When you get to that point, it really becomes easier to source locally. It will never be as convenient as grocery store shopping but it does become easier. We just threw a party for 30 family members at our home. The menu was four homemade soups and three homemade breads. We planned seasonally and sourced as much as possible from our local farmers but the reality of the menu made it necessary to shop at a conventional grocery store as well. We could easily get the meats, butter, flour, eggs, popcorn, fruits and vegetables that we needed from the farmers market. But we needed yeast, salt, lentils, beans, and lots of broths. It’s a process. Our approach has been to do as much as we can as often as possible. And in all honesty it’s the quality of the food keeps bringing us back.

SLS: What's going into your garden next year?

I am so excited for the next growing season. This year we grew some things that we had not in the past and realized that we needed more space to grow all the things we want. I just finished adding almost 200 square feet of vegetable beds. With luck we will be planting in half of that next season and the rest by the following year. We also added a huge wildflower garden. Combined we managed to remove over 500 square feet of grass from our yard. This season I rescued and planted two blueberry bushes and next year we will transplant raspberries from my in-laws’ yard. The current plan is for chard, kale, carrots, garlic, onions, basil, thyme, oregano, cilantro, cucumbers, tomatoes, squash, jalapenos, poblanos, eggplant, broccoli, and maybe watermelon. Our oldest son loves planting, watering and harvesting and our little one will be trying some of those things for the first time. It’s almost silly how excited I am about it.

SLS: As I read alimental prologue, I sense a very deep and genuine respect for the people who work the farms and fields you visit. What insight have you gained about their way of life?

I am so glad to hear that that comes through to the viewer. I go to these farms to create images but I also want to tell a story. Over the past year I have spent a lot of time at markets and farms just talking to the producers. Every one wants to talk about what they do. They’re all proud of their processes, their successes, and even their failures. Growing food is not easy. And making a living at it is even harder. You can see that on a farmer’s face. But you can also see how much they love doing it. It’s important for them that they do. Farming is in their soul. I don’t think you see that kind of dedication just anywhere. How can you not want to support that? These are good people doing good things. And working really damn hard for not much monetary reward.

SLS: As a society we tend to disconnect with where our food comes from. Thoughts about the livestock farms?

As a species we do a lot of things that don’t make sense. It doesn’t matter what we are talking about, it’s not specific to our food system. We never fix the core problem we just come up with solutions to solve the short-term issue. It’s sad. Commercial feedlots serve our insatiable appetite for meat. They were the short-term solution. The core issue is how we view consumption and waste. But tackling that won’t make a corporation wealthier. The thing that I love about sourcing our meat locally – which we now do exclusively – is that the farmers that raise these animals really care about how it’s done. Sure, they need to make a profit, but never at the cost of compromising their philosophies on health, sustainability, and animal welfare. When the philosophy is most important, the result is a far superior product.

SLS: You always come away with such beautiful shots. What kind of reaction do you get from the farmers when they view the images?

My hope is that they value my work in the same way that I value theirs. So far the results have been positive.

SLS: What is the personal mission behind your blog?

I really wanted to make beautiful images. There never was a plan to blog. It all began as a personal assignment to build a catalogue of farm photography. But after my first trip to Hasselmann Family Farm the whole motive changed. It became about knowledge and understanding. And about sharing. It suddenly switched over to personal motivation rather than business motivation. It’s still certainly applicable to my photography business but the motivation has become much more philosophical. The whole process has made me feel more complete as a person.

SLS: Thank you, Justin, for taking time out to share your thoughts and photography. We'll be following you through the farms and fields on alimental prologue!

I'll be introducing you to more of the amazing people I am fortunate to have as co-workers and friends. They are truly a source of daily inspiration.

Winter Blues

2011-11-08T12:05:00.000-08:00

I don't really have a favorite color, but blue has never been high on the list. There is not a room in my house with even a hint of blue. Lately, though, it has been showing up more in my styling and props. I have been craving certain blues, winter blues, intense and sometimes odd shades that have a richness on camera.

There's hints of it showing up in some of my more rustic pottery and wood backgrounds, splashes of blue glazes,paints and stains that play against weathered browns and grays.

Washes of blue in hammered,transparent and frosted glass pieces.

Blue is the reason I bought this silly vintage dog glass, I guess.

It has me looking at props that I normally would pass up, busy antique patterns to explore. Flow blue,cobalt,indigo, woad... blues so deep they look forest green or black in certain light. They are all on my radar these days.

I've been experimenting with different tones and layering blues with teal and black.

Found these in my vintage fabric stash. Funky Japanese print cotton and this intense blue fabric that is not quite cheesecloth and not quite tulle netting. It is kind of interesting over another surface & tone, adds another dimension. I'll have to come back to this later!

In the end, color can be a powerful propping element when it is in the right light and setting. What color is your world these days?

Paula

On Camera with Photographer Chris Cassidy: from the deep blue sea

Back to Blogging!

2011-10-23T16:18:00.001-07:00

It has occurred to me that we have moved from one season to another since the last time I was able to post here! Time seems to move so quickly, the days melt from one into another, and soon a week has gone by, then a month. Then two months. Is it like that for you, too?

It's serious catch up time now and I have some interesting things in the works for this blog, so please stay tuned as I try to get back on track. I've found some great props and surfaces to show you, and have been adding new items to the Still*Life~Style shop. Thanks to all of you who have stopped by Etsy! I must say it is very exciting to see some of my prop finds making their way into my favorite blogs, blending seamlessly into each photographers' personal style and vision. Here are some perfect examples that you may have already been admiring:

Helene Dujardin's Roasted Pepper and Ricotta Tart, recipe in this recent post on Tartelette, those wonderful veggie colors popping off a SLS rustic cutting board. Looks great layered on her paint smudged wood surface.

photo copyright Helene Dujardin

Celine Steen and I share the same weakness for vintage paper straws, small jars and simple bottles. I always come away from have cake, will travel with a great recipe and a good laugh!

photo copyright Celine Steen

photo copyright Celine Steen

Meeta Wolff was able to incorporate lots of the props I sent for the Plate to Page Weimar workshop into her posts at What's for Lunch, Honey? I think the shots look wonderful, she has such a great feel for color placement! By the way, Meeta and team are currently into their second workshop in Tuscany and working on putting together number three in the UK. You can follow them here, and check out the post I wrote for them about commercial photo assignments.

photo copyright Meeta K. Wolff

photo copyright Meeta K. Wolff

photo copyright Meeta K. Wolff

Hope to have more of these images to share with you soon. I have had some very talented prop stylists come through the shop, and it's always interesting to see how other stylists "see" the props differently. New things are always coming my way (I shop a lot faster than I post, evidently!), contact me through my website at chicagophotostylist.com for prop sourcing requests.

Paula

Tips for Propping and a Guest Post on Gourmande in the Kitchen

2011-08-03T05:22:00.001-07:00

Recently, Sylvie of Gourmande in the Kitchen asked me to do a post on prop styling as part of her Language of Photography series. It is one of my favorite blogs for so many reasons, so of course I happily accepted! Both Sylvie & I have been asked on numerous occasions just how we go about selecting props, and where we draw our inspiration from. I came up with a list of suggestions to help channel the process. This can be especially challenging if you are new to food photography, but believe me, everyone hits a creative dry spot now & then, much like writer's block.

The thoughts I've posted on Gourmande in the Kitchen in my guest post focus on building a set around a chosen prop, using more unconventional food presentations, and storytelling. I'd like to finish up here with another approach, using the elements of art and design. Sylvie covered this in her second post of the series, highlighting these elements used compositionally. I've chosen some of my portfolio images where the props add a strong element of art to the image.
In terms of styling, it is a more abstract thought process than the others I've suggested.

Photographer: Stephen Hamilton

Color: everyone knows by now that white on white creates a clean canvas that makes food color pop. You can use color to do the same thing, if it is well chosen and the proper hue, as in the above image.

This is an intense color palette, but both food and prop elements stay within the same color families to unify the shot and still make it comfortable to look at despite all the patterns of food and props.

Photographer: Jennifer Marx

Form, shape, space: the shapes of the props are very clean and simple, a great contrast to the organic forms in the salad. The position of the fork is dramatic, but works because of the weight of the marble plate.

Photographer: Stephen Hamilton

Texture: the photographer and I wanted to play up the spiciness of this Bloody Mary. There is a layering of coarse texture in the pepper, wood cutting board and background, and the linen towel.

Photographer: Michael Maes

Line: the pan and knife both have very strong straight lines, which provide visual contrast to the softer lines of the tart and rolled parchment paper.

Photographer: Stephen Hamilton

Movement:We shot this dough a few different ways, with and without the linen. The design element changes from shape to movement with the addition of the fabric, and it becomes a more dynamic image.

Photographer: Stephen Hamilton

Balance: Even though the upper portion of the photo has more propping, the image feels well balanced. This is due in part to the strong line of the cutting board, and the shadow that breaks up the negative space.

Photographer: Stephen Hamilton

Proportion and scale: the bite size brownies below maintain their sense of scale because I've chosen props of standard proportions. Had I put them on a tiny plate with a small spoon and cup, the small size would not be evident.

Photographer: Tate Hunt for Studioside/Publications International

Pattern: the embossed repetitive lines of the pie pan create a framework for the focal point of the shot, the spoon and berries.

Photographer: Justin B. Paris

Truthfully, it is rare that I consciously think about the elements of design. I have learned to trust my eye and can usually feel when something is working, or when something is not quite right. Selecting the images for this post reminded me of how I draw on these principals every day. They are to essential to prop selection, styling and composition and the foundation to keeping the focus on the food. Learn them, and they will serve you well!

Paula

Drying Herbs in Still*Life~Style

2011-07-17T06:07:00.001-07:00

One of the great things my husband did for me this season was build me a wonderful raised herb garden. I was planning on planting my herbs in railing boxes, but he thought they would be too high and hard to reach. So he took this on as a bit of a project, and I ended up with a 3' by 4" garden situated at the end of our deck, where I can easily access it from the kitchen or yard.

I really love it, always having fresh herbs to cook with and use in photos is so awesome. For me, there is something very relaxing about gardening as long as it does not become too time consuming. Tending this little herb farm is just enough to enjoy and maintain on my schedule.

Bonus: storage space underneath to tuck in some of my collection of vintage rusty garden junque!

It's pretty amazing how much one plant can yield. My oregano was growing much faster than I was using it, so this morning I harvested a huge batch to dry. There was some good info here to get me started. Some I'm drying on cooling racks in the oven, using the heat from the pilot light of the gas range.

The rest I bundled to hang and dry.

I had found these great bentwood hangers (have a thing for old hangers, too) at a sale a few months back and recently thought maybe I should put them into the
Etsy shop, but they weren't quite food related like my other items...

until now! They work out great for herb drying, just tie the bundles on, and move the hanger wherever you need to throughout the drying process.
Of course, I have been trying to cook with the herbs while fresh as much as possible, and scanning my favorite food blogs for great recipes. What have you been doing with your bumper crop of herbs?

Paula

Finding Props that can Multi-Task

2011-07-04T15:49:00.001-07:00

Recently I took an overnight road trip into Wisconsin and Iowa, ready to load my car with lots of vintage prop finds. My friends Josephine and Kim, both amazing food stylists each with their own great sense of style, were eager to come along on the hunt. We had a super time together, but actually came back with very few purchases. For me, part of the reason is that I now have tightened guidelines for purchasing my personal props. The checklist helps keep me focused and take deep breaths when I am in a propping frenzy...you know what I mean. A few simple rules:

1) The prop has to have something special about it in terms of color,texture,shape,size etc, OR be classic and timeless

2) Has to be VERY reasonably priced, less than I can rent it for from a prop house.
OR it has to be something I have not seen before, a true antique, or a prop I absolutely know I can use on an assignment, to justify paying a higher price.

3) Has to have some versatility so I can re-use it in a different way.

Here's one piece I found that is a good example of sticking to my rules, this enameled cake plate.

I was drawn to the summery blue border contrasting the white finish, the handles, and the chippy spots. It was quite a dusty mess when I dug it out of a pile of old pots and pans at the flea market, but it cleaned up well. I was so happy to see that the center (where food would rest) was clean and bright. As much as I like rust and distress, I'm not always comfortable with it being right under the food.

Because the piece is so flat, it offers lots of possibilities. Here are some quick thoughts I have for using it:

a charger plate for a casual meal...

as a cutting board surface ...

or a serving tray...

maybe layered with a cooling rack for pastries

or just keep it simple.

I paid just a few dollars for the plate, slightly over a hundred for my portion of gas, lodging, & meals to find it.

Rule #4 just added: keep the hunt closer to home!

Happy 4th!

Paula

Inside a Food Photography Studio Prop Room

2011-05-22T05:44:00.000-07:00

A while back some of you asked about how I store my props. Well, this summer one of my goals is to organize my work area and prop storage. I have plenty of space, as we have a large workshop attached to our home, but it needs a new plan. Lots will be moving into the Etsy shop! I undoubtedly will be borrowing ideas from the prop rooms I have been through, and thought maybe you can get some ideas from food studios, too, and adapt them for your home work space.

For professional food photographers that use their props on a daily basis it is not just a matter of warehousing, it is organizing for accessibility. When you have clients on set waiting for a prop change, and hero food waiting to come out, you need to find options quickly. Proper storage also protects and preserves the props as a business investment, treated like any studio equipment should be.

California photographer Lew Robertson's prop room is an amazing example of an organized, highly functional work area for so many reasons.

Studios tend to organize dinnerware into categories: dishes in one area, bowls in another, platters grouped separately. Then they are subdivided into groups according to color and size. You can see how this makes choosing a plate so much easier, the entire collection can be scanned quickly. The plate storage in Lew's studio is customized with a doweling system that holds the plates vertically. It is not only efficient, but also protects the plates from the damage caused by stacking. The larger dinnerware pieces are up higher (not used as often), more frequently used salads and smaller dinner plates are more eye level, and the white plates that are the backbone of any prop collection are right within arms reach. Very well thought out.

Glassware, too, is sorted by type of drinking glass, pitchers, jars, vases, etc., and can be colorized like the dinnerware. Note how Lew has kept the shelves fairly shallow. The deeper the shelves, the more you have to move from the front to get to the back. Narrow shelves keep everything to the forefront, visible and lessening chance of breakage. The many glass shelves help tremendously to keep light on the props for easy selection.

Did you notice how the fabrics are filed and hung? So easy to find the color, pattern,texture you want to work with. Using hangers saves so much time in pressing material, as it wrinkles much less than if folded and stacked.

One of my favorite features of this prop room is the amount of open counter space to select props and assemble sets. The center island is ideally located, right in the center of everything, and houses napkins,placemats,flatware below in sliding basket drawers. The room has ample light to work in, another big plus.

I asked how they stay on top of keeping the room so neat. Obviously, it was built with organization in mind, but a busy food studio tends to accumulate props very rapidly, and clutter can overtake quickly. They purge the room once a year (what a great garage sale that must be!). This guarantees that props don't get overused and stay in current trend, such a good policy. The truth is, when you shoot food every day you will never have every prop you need, and why we stylists are kept busy sourcing to the specific needs of each job. I have worked out of large corporate prop rooms that never get edited and it is not a benefit to have a lot of props that never get used. On the other hand, I have been in food studios that have minimal house props, and I need to over-prop the job because there is no back up if something becomes problematic on set. That's what I find so appealing about Lew's collection: he has an ample selection to work with, and an impressive prop room that is an asset to his business. So glad he let me share it with you! Follow this link to his website to see more views of this awesome studio.
There's more prop organizing tips to come soon. How about you, keeping the props under control?

A Good Week, After All

2011-05-14T06:09:00.000-07:00

As I was driving home from the studio Friday afternoon, I suddenly thought, "This has been a good week." Actually, all things considered, the past few weeks have turned out just fine despite some personal worries and work disappointments. I was reminded of an amusing story Gosia wrote on Majology, of how she took some amazing fresh strawberries intended for dessert and decided to make a pie with them. Her heart sank when she saw the pie was not going to turn out, and the wonderful berries that would have been simply delicious on their own, were now wasted.
The dessert project I started working on in March finished shooting last week, and it turned out great. I was delighted to receive a very complimentary email from the Editor in Chief of the publishing company regarding the styling. so unexpected and so appreciated!
I was also very relieved to hear that the props I sent to Germany for the Plate to Page workshop arrived safely to Meeta. More importantly, I was thrilled to hear that she loved them and couldn't wait to start using them in some upcoming shots! Prop styling is so much about interpretation. With my assignments I'm provided recipes,layouts, and usually some level of art direction. I'm working with a photographer whose style I know or can interpret to a comfortable level. This was a little different challenge for me.
Late last year, when the Plate to Page announced their first workshop, I asked my friend Ilva if they would be interested in having a selection of vintage props available for use during the photo sessions. Ilva was very excited to propose it to the team, and Meeta, Jamie,and Jeanne were all in agreement. Knowing that they had quite a lot of planning and refining of their programme until the spring, I asked that they submit a general theme for the photos. I received that about February, and began gathering the props. I had a table dedicated to the project, adding things in gradually, taking out what didn't fit, trying different possible combinations of linens, flatware, plates. And all the time hoping that this group of photographers who I have never met will find something in the assortment of props that fits their vision,that makes their heart flip a little, something of inspiration. But what if they didn't, what if I were to let them down? I toted that big box to the post office and sent it off with a prayer...or two.
Wednesday morning, my reading list held a new post at What's for lunch, Honey? And oh...sprinkled in the shots were some of the props! The distressed cutting board, flatware with bright red bakelite handles, enamel berry bucket, the little green paring knife. They looked so at home in Meeta's beautiful photos, and I knew everything was going to be fine,truly. The connection was there.
So I'm trying not to think too much about the pies I could have made this month, not dwelling on an awesome opportunity that I had to reluctantly pass up, yet again. If it is meant to be it will return, and if not, then at least I will have still enjoyed the berries.

Paula

On Camera with photographer Stephen Hamilton: Berries

Coloring Easter Eggs...and Props!

2011-04-24T13:54:00.001-07:00

I have a project coming up that will be featuring Mexican recipes. The art direction is leaning towards rustic and textural, with a fair amount of wood backgrounds. I want to interject color into the shots, but definitely not "Fiesta"! Seemed like a good opportunity to work with some of the wood pieces I have, and give them a new look.

When you are out scouting for props, don't overlook the ordinary. If you see a good basic with potential, at a great price, take a chance. These simple salad bowls and boards are a a great example. They are structurally sound, are nicely distressed, and have little glossy varnish left on them.

Start by washing the wood thoroughly, towel drying right away & then air dry. Starting with a bowl, I gave the interior and exterior a clean sanding. I want the interior to be a little brighter, to give the food a clean canvas. I also want the interior white to carry on to the rim, so I masked the bowl just under the rim.

I used Minwax Pickling Stain. It goes on like paint, but wipes down to a wash. You virtually put it on, wait about 2-3 minutes and wipe off. Don't let it dry or it will cake like paint.
Here's one coat, going to let that dry and apply a second. I used a small piece of cheesecloth to wipe off the stain. The texture creates a random pattern that lets the wood peek through. It's a little more organic in feel.

Next, I am going to tackle the outside. Remove the masking tape (actually quite pretty natural, don't you think?), and apply your contrasting color.

Again, I am going to use a Minwax stain, in green. Take a look at their color chart! It helps to put your object on top of something that you can turn without touching it, so I placed the bowl upside down on a can. I gave it 2 coats of green, lightly sanding in between. I didn't worry to much about getting some green on the white rim, a little bleed is natural and I'm not trying to get a manufactured look.

After it dries, sand to create texture and let the wood color come through. The amount of sanding and coarseness of the paper will greatly influence the final look. For example, the green and white bowls were sanded with a fine grit that gives a soft feel, but I used a coarse sandpaper on the blue bowl to give it stronger texture. Start with fine paper and increase the grit if you don't like the look. There is no right or wrong, just personal taste, and you can always start the staining process over.

A word of caution, using stains and paints on your props renders them unusable for food consumption. They should be held strictly as props or decorative items, and any food presented in them should be disposed of.

Happy Easter!

Paula

Dessert Bites

2011-04-03T19:03:00.001-07:00

In the past few years, it seems as though our photo shoots are produced with very little lead time. Clients call in potential jobs, but often don't book until a week, or even less, before the shoot day. As professionals we always put it together, but I sometimes feel I could do so much more if I had more time prior to the shoot. So I am really enjoying the luxury of being able to start gathering props for a shoot in May. The project is a book of mini desserts, with most geared towards kids. It will be a challenging mix of propping and crafting. I've done quite a lot of shopping for it already, and will start assembling sets this week. Here's a few things I'll be adding in from my own collections:

We will be shooting treats on sticks, and I couldn't find colored paper sticks anywhere. Digging into my vintage paper straws, I found some that are super skinny, and they are a perfect fit for the Wilton lollipop sticks. You have to be careful and sort of screw them in slowly, then just hold to the light and snip to length. Bakerella featured this recently using standard size straws that she adapted, but our treats are tiny and I'm happier with this proportion.

Keeping with the paper theme, I have lots of vintage paper curling ribbon that I will probably use. I like the matte finish of the ribbon, it has a more organic softness.

The tiniest of vintage tin baking pots, only about 2" tall. It's odd that they are all slightly different in size, like they were handmade.

Of course, we need a dessert in a tiny jar. These are from Europe, and I had to purchase in a large lot to get enough for the project. There are extras on Etsy if anyone is interested.

Hope you have a great week, too. Stay inspired!

Paula

On Camera with Photographer Tate Hunt: Jordan Almonds

Spring Prop Giveaway

2011-03-21T17:30:00.001-07:00

Finally a day to catch up! It has been a hectic six weeks, with work spilling over onto the weekends and so many things put aside to tackle the projects at hand. But I made it through styling no less than 4 restaurant menus, 4 national consumer & trade ads, and just under 300 recipe photos for website usage. Another stylist asked me if I am tired of propping at this point, and I can truthfully say, "Not at all!" However, I am looking forward to my April assignments allowing me more time to shop and prep, and to be out of the studio a little more to catch some of the Spring that is slowly creeping into our Midwestern days.
I enjoyed reading the giveaway comments immensely and couldn't be happier that you are coming away with ideas for your own photography, and catching the excitement of prop hunting. Even though my daily schedule didn't allow much commenting back, each one was eagerly read. I could never have chosen a winner based on the heartfelt thoughts behind your "wishes", they were all so great! So the winner had to be chosen randomly, scientifically:

And the winner is:

Brienne, I hope you have fun with the props I am sending and they inspire you to bake,shoot, blog, & share...we'll be waiting! Send your address to paula@chicagophotostylist.com and I'll have them on the way.

Paula

My Favorite Things Giveaway

2011-02-27T08:30:00.000-08:00

To say that I have been busy working lately is an understatement. More like crazy busy. Insanely busy. This is the time of year when new ad campaigns are launched, and it can be very exciting to see new concepts brought to life and be a part of it all. I am so very grateful for all my long time clients, and the recent opportunities to work with studios new to me. Not a day goes by that I don't reflect on how lucky I am to be working in a profession that is my passion.
Needless to say, that has left me little time for Still*Life~Style, or even for personal prop hunting, as I have to keep focused on the projects at hand. So I thought it would be a good time to share some of my prop finds with you through a giveaway. Yes, I am bribing you not to forget me until I am passed this surge of work and back to having personal time to share with you!
From now until March 20, send me a comment about what you have seen on SLS that has inspired you. Is there something you have been looking for but cannot find? What props would be perfect for your style, what would you love to have in your prop collection? You can site specific props or be more general. The winner of the giveaway will receive a sampling of vintage props selected especially for them. I'll announce the winner on Still*Life~Style shortly after the 20th.

Paula

Until then, it's back to work:

Photographer: Stephen Hamilton

Photographer: Anthony Arciero

Photographer: Anthony Arciero

More on Green Propping & the $10 Prop Budget

2011-01-30T10:31:00.000-08:00

A few posts back, I gave you some of the reasons I encourage food bloggers to look into expanding their prop collections through the secondary market. To finish up the list I started in that post, and during the course of my interview with Neel at Learn Food Photography, here are more of my thoughts:

5. Shopping secondary market gives you a better chance of finding a prop that is unique. These days, when retailers buy conservatively, it often seems stores have limited options and not much variety from store to store. When I shop resale, I also buy with an eye to customizing the props further: wood boards that can be stained, wood bowls that I can paint, tablecloths to cut into napkins. I buy these items inexpensively, so if things don't turn out as I like I have no regrets as I would altering a new, more expensive prop. It allows me to push creativity a little further.

6. Many resale shops are either small business owners, or charity shops that give back to those in need. I was recently in a neighborhood store near closing time, when I noticed they were setting up large tables in the back. They are affiliated with a food bank, and had been given a large donation of grits. In the midwest, grits are not typically prepared, and the group was afraid they would not be used by the needy recipients. So, local chefs were coming over to demonstrate healthy, tasteful ways of preparing the grits, and receiving families were invited to attend. This is one of several shops that also allows qualified families to obtain shopping vouchers for the store. It feels good to be able to support organizations who do this type of work, and I make these places priority stops. Not all charity shops give back so completely, some return minimal legal amounts to the groups they benefit, and the rest is profit. If you have strong feelings about this, do some research. Truthfully, I shop them all but donate back only to those I know to circle back directly to the needy community.

The down side to all this is, of course, the time involved in prop hunting of this nature. You cannot count on what you will find, sometimes walk out empty handed. Each trip will yield a mixed bag of finds that usually do not work together, but if you choose things in your own style you will achieve a cohesive collection. You have to be willing to dig, and sometimes items need a very good cleaning to say the least! For me, vintage props are tools that I use in my business so I can justify both the monetary and time expense. For you busy food bloggers that are trying to cook, write, photograph, and maintain your blog, it may be a bit much to physically prop hunt regularly. Be patient, do it when you can and are open to the hunt, and you will build a great prop selection in no time.

Here's an example of what I mean, another Prop Budget: Ten Dollars. This stash includes a beautifully detailed pewter bowl, 3 small blue and white china plates, 2 unused placesettings of retro starburst handle flatware in original box, 5 white linen napkins,2 nicely worn cutting boards, and 2 vintage glass storage containers (sans lids)in what I call "Donna Hay" blue!

Paula

Prop Budget: Ten Dollars

Prop Envy

2011-01-23T10:59:00.000-08:00

I'm long over due for a really fabulous prop find. I have not had too much free time lately for personal hunting, and I'm ready for a heart stopping, photo inspiring, have-to-have it find.
The other night, I got home from the studio a little on the early side (by photo industry standards) and wanted to spend some time getting to know my followers, and visiting their blogs, and the blogs they enjoy. I am truly amazed at the wonderful diversity in my readers: their locations,professions,interests,talents! One of my followers introduced me to A Chow Life It's one of those food blogs that makes you feel instantly comfortable, with just the right mix of delicious recipes, great photography and personal stories. I read through the recent posts, and then went to the recipe link and the Apple Oven Pancake. And there it was....
a to-die-for prop. The most beautiful sifter I have ever seen. I contacted Robin, and learned that she purchased it a few years back in India, from a tiny shop in Mumbai. The shop owner refused to bargain on the price, but she bought it anyway and still treasures it. I can TOTALLY understand that!

Isn't it amazing? I have been prop shopping for food photography props for so long that I rarely come across something I haven't seen. I just love the beautifully embossed metal that gets only better with age and use.
Thank you, Robin, for letting me share your great find! Photography is courtesy of Robin's hubby, professional photographer Kirk Mastin. The equally scrumptious apple pancake recipe can be found here.

One more thing to add to my prop wish list!

Paula

Resolutions

2011-01-16T07:00:00.000-08:00

It is barely the New Year, and I'm feeling good about one of my resolutions for 2011. Well, it may be more of a goal than a resolution, but this year I am aiming to follow through on my prop purchases and work hard at actually creating the images they inspire.
I started this new mission by dipping into my collection of vintage kitchen tools. The photographer I was working with, Justin Paris, is also a fan of vintage finds, and that is a big plus. When you work as part of a team, it is so important that everyone relate to the visual direction of the photo. It makes a huge difference in the final outcome.
I had found this neat little whisk, the wire spirals around in sort of a tornado shape.

Photographer: Justin B. Paris

The small mixing bowl was a surprise on camera. I knew it had an interesting pattern in the glass, but with great lighting it really added so much to the shot.

This citrus squeezer is cast iron, and the weight of it helps to press and unbelievable amount of juice from a small lime! I was drawn to the patina of the metal, and the forged look. It was a little difficult to find an angle that would tell the story, but here's what we finished with:

Photographer: Justin B. Paris

This is one of the wood berry baskets I showed you a few posts back. I used the blackberries to add the staining, as I had planned. I love the perspective, berries peeking through the corner and the slice of light shining through. Subtle, beautiful!

Photographer: Justin B. Paris

Such a great productive day, we actually did two more involved shots, also. I thought I'd just add them to my website, and ended up making yet more changes and moves to the entire site. I guess that is one more goal taken care of. Anyway, below is a detail from one of the other new shots, enjoy!

On Camera with photographer Justin B. Paris: Vintage Kitchenalia

Green Propping & the $10 Prop Budget

2011-01-09T07:27:00.000-08:00

A few weeks back, I had the opportunity to talk with Neel at Learn Food Photography. If you haven't been to his blog, it is a great source for aspiring food photographers to know about. Besides presenting good solid advice from professionals, it is an excellent forum for food photography enthusiasts of all levels to share information.
During our interview, Neel presented questions from fans of his Facebook page. Many people would like to expand their prop collections, but without huge investment. I had a few suggestions for retail shopping, but I truly feel shopping second hand is the way to go, for many different reasons. Here's a re-cap of some of my thoughts, and I'll share more in the near future:

1. Building your prop collection through tag sales, flea markets, thrift stores and antique shops is green shopping at its best. Let's make use of the resources already available.

2. You are able to purchase just what you need or like. Plates, flatware, kitchen utensils, glassware, linens are all priced by the piece, because so much is from incomplete sets. It is perfect for our photography needs. The silverplate flatware below was a mere 10 cents per piece...and I was there on a half price day...so each piece cost me 5 cents....really!

3. Editorial food photography presents food in a loose, natural way and your props can follow suit. Choose wisely, look for flaws and imperfections that add character.

4. There is more out there than just vintage in the secondary market. I run across current patterns of dinnerware all the time. One store I frequent regularly has new housewares, donated when the retailer wants to empty the clearance shelf without further markdowns. Combining vintage and contemporary props make the most interesting shots. You want your images to have a timeless, or contemporary feel that transcends the true age of the props. Too many vintage props can make your shot look dated, combining is a skill to work on so aim for a mix of props .

With that being said, here's what I recently purchased. for $10 total (basket not included!): 18 pieces of nicely tarnished silverplate flatware, an aged silverplate tray, 5 pieces of vintage Syracuse restaurant ware (mint condition, and in the most beautiful raspberry color, pieces I had never seen before!) and some tiny glasses with a raised dot pattern. Happy shopping!

Paula

On Camera: Vintage Silverplate Flatware

New Year, Vintage Props

2010-12-31T13:14:00.000-08:00

It's kind of nice to have an "official" date to re-think our direction for next year, to dig in and move forward, don't you think? I have lots of thoughts and ideas for Still*Life~Style, and hope that this year it becomes a regular stop on your blogroll. I'll be taking some new paths along the way, while continuing to share my vintage finds and how they end up on camera. Thank you to all who have commented on the posts, it really helps to get that feedback and is so much the basis for carrying on. I don't have a huge amount of followers yet, but judging by comments and emails I have some very loyal ones, and that is great motivation! I am always open to your suggestions, either via comment or email directly to paula@chicagophotostylist.com.

Wishing you all the best in 2011,

Paula

Paula

Options vs. Obsessions

2010-12-19T10:28:00.001-08:00

We have our own language in the photo studio, words that carry a lot of weight behind a few syllables. One of those is "options". When a client is requesting options for a particular prop or set, I'd better be prepared with lots to choose from. It tells me they are not sure of direction at this point, but want to do some experimenting on set.

I have come to the conclusion that collecting my vintage props in multiples is much less of an obsession, and more in line with my tendency to have lots of options. So all concerned parties may now call off the intervention.

I have a pastry cloth from the 1950's (used in the baking tins post a few weeks ago) that I really like. The heavy cotton is warm in color, has nice texture, and blue stitching detail. I stumbled on the ones below, much earlier linens than the one I had. They have all the good features I mentioned above, but even better! The blue stitching is absolutely incredible. It is one of the reasons I love vintage kitchenalia so much. Even the most everyday items were embellished. The one with the red stitching is so heavy for the size of the fabric. It looks very much like old European linen, possibly French. Very tight weave, awesome texture. Both pieces look like they have never been used, but have that warmth that comes with age.

More cooling racks...because, you know, I had space on the shelf to fill since a couple moved to Aran at Cannelle et Vanille. Do I find these racks, or do they find me??? The variations in the pieces are really interesting, and I am seeing differences in the ones that have come over from Europe versus the ones from here in the U.S. The 2 rectangular ones are from the UK, I love the side rails on the one, and the little one has really tall feet for the proportionate size of the rack. The round piece has a tiny metal tag stating made in Belgium, and great little loops for feet.

Wood bowls can have the same wonderful character that you find in old cutting boards. I love the simplicity and warmth of these maple bowls, which just needed a light cleaning and mineral oil finish to bring out the richness of the bare wood. Many in my collection are from Munising, a company located here in the Midwest from 1911-1955. I like the plain styles, but they were big on tacky painted motifs and kitschy designs, too. The ones on the right were originally sealed, and the damage to the coating has produced some wonderful distress to the pieces. Wood pieces should never be soaked in water, and sometimes you will find bowls that are rough and porous from incorrect care. That makes them perfect for painting or staining, like I did to the one used in my heading banner, shown below.

Paula

On camera with photographer Annemarie Zelasko: Vintage Maple Bowl

Looking, Finding, Seeing

2010-11-27T08:52:00.000-08:00

I started this post like many others, gathering my latest prop acquisitions to share with you. As I photographed my last piece, I was inspired to change directions and explain more specifically what I look for when I am out propping.

A good example is this table top I just bought. An enamel table top is something I have wanted to own as a surface for a long time. Either they have been too pricey for my personal collection, or I didn't like the overall look. This week I found the perfect one for me.

These table tops are not extremely rare, but I had certain criteria before I would invest in one.

I am a big fan of heavily distressed pieces, but as most of my projects are food related, have to be careful that surfaces don't look "unsanitary". With my portfolio shots I can push this a little bit further, but for client driven projects it is a concern. So, I didn't want a porcelain top that was overly chippy or rusty. On the other hand, if it is too clean the surface looks no more interesting than white formica. The table I found has one corner that has been chipped. I love seeing the layers down to the bare metal, and the profile shape of the top. The other 3 corners show no heavy damage, so I have the best of both worlds. The surface has some natural scratching from use, but nothing really deep that would make finding a good shooting area too restrictive. The thing that really sold me on this top is the soft grey mottling in the enamel paint. This is not a painted on pattern, but irregularities that have developed over years of use and wear. It creates subtle tones within the surface for close shots, and breaks the light up into interesting patterns. I know that in the hands of one of my professional photographers, this table is going to bring something understated, but special, to the final image.

What I am writing about here is second nature to a seasoned prop stylist and most experienced food and still life photographers. LOOKING for props is the easy part: stylists shop anywhere from flea markets, to discount stores, to high end specialty boutiques and across the internet. It is not so much about where you shop, it is definitely about what you choose. That's where the FINDING part comes in. Develop your style, and you will naturally gravitate towards props that will help reflect this in your shots. Most importantly, SEEING. This by far is where the skill comes in. It is about seeing an object not only for what it is, but for its potential to become on camera.

But that is a whole other post...or maybe several to come.

Paula

On Camerawith photographer Stephen Hamilton: Vision

Paper Lace and Balsa Wood

2010-11-07T06:29:00.000-08:00

I frequent estate sales, and find some really interesting things along the way. I don't have to get to a sale too early either, because quite frankly I look for things that no one else would want. Except another crazed prop stylist or food photographer, I suppose.
The things that people collect, or just hold on to, are pretty diverse... like disposable items that have been kept for years, in unused condition. I touched on this in my very first post with some of my paper straw and waxed paper collections, here are some other things I've found:

Paper doilies (or doylies?) must have been a staple for food presentations in the 1940's-50's. I have found them in a range of sizes, some with very intricate lace patterns and embossing. I love how the paper has aged to a soft tone.

These balsa wood "sporks" have a timeless shape, and are just under 5" long. Lots of photo possibilities! Love this stack of wooden berry baskets. The zinc wire edge style is getting more difficult to find, especially in pristine condition. Ready to take on more character when fresh berries bleed color into the wood.

I have had this set of bowls & spoons for a very long time. From what I was told, they were for tasting ice cream, with both the little tin spoons and wood bowls being disposable. How sweet is that? I have seen similar tin spoons on Ebay and in antique stores, but not the bowls. In the below shot, we played upon the organic feel of the container and re-purposed them to hold fresh peas. New life for a prop more than 70 years old!

On Camera with photographer Raymond Barrera for Studioside: Vintage Wood Ice Cream Tasting Dish

Painted Tables

2010-10-30T18:46:00.000-07:00

On Friday afternoon, I was part of a pre-production call for a shoot the upcoming Tuesday. The art director was envisioning a table surface with certain characteristics which would have been challenging to find in such a short time. I knew I could find 2 or 3 options that were highly distressed, but wanted to have a few others on the cleaner side to give a better range of choices. Since I had the weekend before I needed to present, I decided to make a few surfaces.

I had been given a color range:

The AD also provided me with swatches of surfaces that interested her. As you can see, they varied from relatively clean and even textures to very chippy paint layers, planked woods and solid surfaces. She had no preference, but wanted to review choices on Monday.

Since she wanted the surface to have texture, I didn't want to use new boards. I set out to look for an old table that would have real distress in the surface, and after a few stops found one at a decent price to use as a foundation for my project. In hindsight, I wish I would have photographed it beforehand for you, but time was ticking. I hauled the table home, dismantled it and salvaged the top boards. After a good brushing and surface cleaning, I cut and assembled the boards into a manageable size of about 30" x 36".

Next I gave the wood a good coating of 2 shades of vivid green, let it dry, and then applied a glaze of crackle medium irregularly across the boards so I'd have areas of large cracks and small cracks. When that was completely dry I gave the boards a coat of paint using 2 lighter greens, again waited for the paint to dry, then sanded to blend all together.

I made another surface with a softer pastel wash feel, creating some light areas for copy placement. Below are close ups of the 2 surfaces.

When painting tables such as these, you'll find you are spending as much time waiting for the layers to dry, as actually painting!

Paula

On Camera with photographer Tate Hunt for Studioside: Painted Distressed Table

Simple Glass Jars

2010-10-22T18:45:00.000-07:00

One of the challenges of prop styling for food photography is exploring different ways to present recipes. Consider using prop items outside of their intended purpose. I keep a stash of small glass jars in different designs and configurations, and have found them to be really versatile on set.

A vintage jelly jar evokes a feeling of simple comfort: put anything in it and it becomes "homemade". Use them for small desserts, yogurt, or as juice glasses. The lower ones are good options as a small scale bowl. Silver baby spoons make excellent condiment spoons...just the right length!

Jars with pressed glass designs add sparkle, and break up the tone of whatever goes inside.

Old Pyrex custard cups are great to have on hand, too.
And yes, you can still use a jar as a jar! Scrutinize your own pantry for ones to keep when empty. If you have something with great graphics or colors on the label it may be just the touch of color you need. I found the one above at a charity shop, and loved the aging in the paper label, and the faded design. It echoes the tones of the cinnamon crisps in the shot below, where it once again held apple jelly.

On Camera with photographer Annemarie Zelasko: Vintage Jar

Vintage Baking Tins and Tools

2010-10-15T19:42:00.000-07:00

Has it already been over a month since my last post???!!! I have been very busy with one shoot after another, long days and weekends. Certainly happy to be working, but it didn't leave too much time for blogging or leisurely prop hunting. I do have a few new things to share with you as I get back to a more normal schedule.

First, I want to welcome all the new followers and readers who have come here from Cannelle et Vanille, and thank Aran for her mention. When I post images of my prop finds, I intentionally keep them very simple and unstyled. They are meant to be fuel for creative thinking in food photography presentations, a start to let you run with your own visions using similar props, in your own style. I am so pleased to be a small part of Aran's amazing vision for her Pear, Hazelnut & Brown Butter Cakes!

To stay in the baking mode, here are some of my favorite vintage pans. I love them for the textures pressed in the metal...like pressed tin ceiling panels.

The pieces above on the left are in a sort of quilted pattern, manufactured by Ovenex Ecko. You will find this design in almost every baking pan form, from baking sheets to cake pans in a range of shapes and sizes. The muffin tin on the right has a great hammered finish. I personally like the pans that have darkened with age. After all, it is the use of these objects that puts the human touch into the prop, and into the photo. Because my work is primarily in commercial advertising I often don't have the freedom of a more editorial approach, so I am also on the look out for vintage pieces that are less used. These are usually more within the comfort range of my food clients.

The above muffin tin, in a starburst pattern manufactured by Crown, is so bright and new looking I thought it was a reproduction when I found it. It was probably never used, and carefully stored, to be in such condition. The nice thing about tin is how it can be found in a wide range of patinas, to suit the personality of your recipe & set.

Vintage kitchen tools have lots of variety in the wooden handles, the ones that still have their original paint help add a touch of color. Get ready, holiday baking is just around the corner!

Paula

On Camera with photographer Stephen Hamilton: Vintage Tin Baking Sheet

Vintage Restaurant Ironstone

2010-09-06T17:59:00.000-07:00

Fall is in the air here in Chicago, most welcome after a very humid summer. It was so cool the other evening that I started thinking about making chili, and how great it would be topped with melted cheese, sour cream, onions. Real Diner style, from a true chili parlor...and that led me to dig out some restaurant ironstone to share with you.

Now this is a chili bowl...as thick as it is, probably nearly unbreakable! Scratched from being washed and stacked, washed and stacked, hundreds of times over and over, but still no chips.
Old diner tableware has a certain comforting effect. Unpretentious, simple and sturdy, this group is decorated in deep forest green. As you know how I gravitate towards small scale tableware, I was happy to find stacks of these miniature butter pat dishes and this tiny creamer. The cup is dressed up with a floral transferware pattern, like the wonderful Chinese restaurant pieces below.

I keep a stack of basic white ovals, too. They come in a great variety of sizes, and of course I look for ones with interesting imperfections in the glazes.
Monogrammed plates are not as common, and pretty trendy right now. The designs are simple and classic.

This posh burger sits on a piece of old hotel china, with a tiny Lion Crest design. Adding the silver dome cover finished the dining out story.

Paula

On Camera with photographer Laurie Proffitt: Vintage Restaurant Dinnerware

Textured Surfaces

2010-08-22T16:33:00.000-07:00

Many thanks to Ilva at Lucullian Delights, for mentioning Still*Life~Style in her August 15 post. It was such a surprise and an honor, as I admire her many talents!

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In recent years, food photography has moved toward presenting "real" food, and moved away from creating artificial perfection on the plate. Many of the food shots we execute now are closer and tighter in on for maximum taste appeal. Props may be limited to a plate and the surface it is on. With those shots, finding a surface with texture helps to add interest.

Fabrics and wood tables are givens, but there are all sorts of other options for small surfaces.

Photographer: Laurie Proffitt

In the above photo, I envisioned a very soft, natural toned environment for the yogurt and granola. The propping is minimal, but I wanted the background to have some impact. I tea stained a piece of muslin, then ripped it in strips and did a simple weave with the fabric. I am really happy with the subtle coloration, soft edging, and shadows in the piece. It was a bit of a project, but luckily a small set!

The chowder below sits on a surface of pale blue plaster that was applied over a wood board. The cool tone and weight of the plaster work well with the food, the cracking subtly echoes the cornbread.

Photographer: Stephen Hamilton

We wanted the fresh green of this avocado pizza to pop, and simple propping with non-color elements work well. The background is a board painted in greys, and then brushed with a sand wash paint to soften. The array of paints available these days is incredible, I get inspired just browsing in the craft and home decor stores.

Photographer: Michael Maes

Keep your mind, and your eyes, open to finding new and different textures to shoot on. Here are 2 quick grabs of larger props that in themselves make wonderful backgrounds for tighter shots.

Did you guess...these are simply a well used pizza stone, and a vintage tin baking sheet!

Paula

The Perfect Prop: From Tag Sale to Top Chef

2010-08-14T12:27:00.000-07:00

Photographer: Stephen Hamilton

The image above is one of my very favorite portfolio shots. I found the bowl at a tag sale, and was drawn to it immediately. It is an unmarked piece, simple white ironstone mixing bowl. The glaze is a wonderful white, pure and warm with a creamy depth. Inside, it has crackled in a fabulous pattern that only time and wear could create. I imagined this bowl had been part of prepping many family meals. It speaks of Sunday morning breakfasts and holiday cookies, of holding fresh picked cherries and beans from the backyard.

I occasionally brought it with me on various shoots for a good 6 months, waiting for the right fit. One day, we were on schedule to shoot a pizza. The food stylist prepped the dough, and had it holding in the kitchen. One look at that dough and I knew it was exactly what the ironstone bowl needed. The photographer agreed, and we brought them together on camera. It was a totally unplanned shot.

My job as a photo stylist is in essence to always supply the perfect prop. Sometimes it can be as basic as finding the right white plate with the ideal size, glaze, curvature, weight. Other times, like in the dough shot, it is an integral part of the magic in the final image. When there is that wonderful balance of naturally styled food, impeccable lighting and the perfect props, you can feel it as well as see it.

We did a few variations on the shot, starting with the simple dough in the bowl, then adding a touch of flour, and finally a drape of a vintage linen tea towel. They are all beautiful images, but the one with the drape seems to be most favored.

Photographer: Stephen Hamilton

Each season, Top Chef selects images from the portfolio of food photographer Stephen Hamilton to decorate the living quarters of the contestants. The dough bowl was among the group chosen for Season 7, in DC.

Paula

Vintage White Enamelware

2010-07-31T18:15:00.000-07:00

I like the look of vintage white enamelware, especially when I am propping casual outdoor and barbeque recipes. You'll find it in a large variety of kitchenalia, from cookware to tableware. The shapes are simple, and most white pieces have a contrasting edge in black, cobalt blue, or red.
These bowls and salad size plates are a great size, and in really nice condition. I love the irregularities found in the enamel coatings, little bumps and bubbles that add interest.

White pots are easy to find, and the bright interiors help light the contents with a wraparound fill light.

These are a recent find, nice to have the containers with their lids.

The roasting pan below has made its way into more than one of my sets. It is very chippy and scratched, loads of character. Also makes a great tray for serving fresh shrimp, in...what else?...enamelware cups!

Paula

On Camera with photographer Jennifer Marx: Vintage White Enamelware

Antique Wire Cooling Racks

2010-07-18T18:54:00.000-07:00

My prop closet has a special shelf dedicated to a cooling rack collection. Cooling racks, or icing racks as they are sometimes called, work so well in baked goods photos. The wire adds interest without overpowering the recipe, gives a visual lift and lets all the wonderful crumbs or icing drip through. I've used them as trivets, too.

My favorites are the really old, rusty or blackened ones. They can be hard to find, I'm sure many were tossed out by the time they reached this condition. Round,square,rectangular...even oval!

Below is my newest acquisition. It is HUGE at 12" x 22", big enough for a special loaf of bread, or a nice crispy pizza.

I have lots of others that are less aged, for recipes that call for something lighter and less dramatic. You'll find a variety of patterns and spacing in the wires. Happy hunting!
Paula

On Camera with photographer Michael Maes: Vintage Cooling Rack

Small Vintage Drinking Glasses

2010-07-10T18:07:00.000-07:00

Proportion is a key consideration when choosing props for a food set. Because serving sizes these days are generally smaller (and we want our food presentation to remain the focal point) most of the plates I use are salad size. In turn, all supporting table top props need to come down in size, too.
I'm always on the look out for small glassware pieces. Vintage juice and shot glasses are very versatile. Tiny glasses can hold hors d'oeuvres picks, too.

I tend toward simpler patters, stars, stripes...polka dots!

Classic juice glasses can double as European wine glasses.

I have a thing for etched glass designs. The detail is just enough to break up a boring solid colored beverage, and they throw interesting light patterns when empty.

This is my favorite etched glass...amazing detail! Looking through it is like peering into a bird cage. I wish I knew the history behind it, if anyone has any thoughts, please share!

On Camera with photographer Stephen Hamilton: Vintage Glassware

Show me your props!!!

2010-07-03T15:02:00.001-07:00

Inspiration is probably one of those words that I tend to overuse, but it truly is the moving force behind my life as a prop and photo stylist.
I recently discovered Lucullian Delights. It is a wonderful blog in and of itself, but I was intrigued (and yes, inspired) by Ilva Beretta's series, Food Props on Sunday. I couldn’t resist... so here’s a small taste of what is in my photography prop closet!

I have never met a food photographer who didn't appreciate a well worn cutting board! I try to have a good range of tones, sizes, and degree of distress in my board collection. I don't alter them, the random cuts and dings are as found. All go through a good cleaning and sanitizing, light sanding to remove any surface dust, and then a mineral oil finish. From there on, it's a matter of matching the personality of the board to the food we will photograph.

My props are a series of mini-collections. I’m often attracted by certain colors, like this mix of pink vintage and vintage inspired table and glassware. It is not a color I get to use a lot in advertising photo assignments, too precious for most clients, but occasionally I can slip it into a dessert shoot.

My personal prop collection consists of mainly vintage finds from flea markets and tag sales. The stack of linen towels and napkins above just gets better and better with washing. They have super texture, a touch of bright color, and a soft drape that looks great.
The natural fibers of old homespun linens bring an organic touch to the set. They look wonderful whether they are pressed, creased, or wrinkled.

This group is what I like to call my "ephemera for foodies". My paper collection has varied selection of vintage paper drinking straws, fancy waxed papers, and some special finds like a wonderful set of 1930's paper souffle cups.

I suspect this was a salesman's sample kit, as each tiny cup is marked with a size, and comes with different colored edges. There is a portfolio sample yet to be created with these, I guarantee it!

Paula