Blog Category: Photography (Page 2)

Love is love, this month and every month

June is Lesbian, Gay, Bisexual, Transgender and Queer (LGBTQ) Pride Month and we’re proud supporters of it!

The occasion is marked each year to honor the 1969 Stonewall Uprising in New York City that sparked an international gay rights movement.

“Stonewall” served as a tipping point for the Gay Liberation Movement in the United States, and across the world, and we’ve come a long way from it.

Over the last fifty years millions of people have spoken out and spoken up to defend the rights of the LGBTQ community, and we’ve been right there with them, firmly believing in equality for all, no matter your sexual preference!

As Lin-Manuel Miranda famously said in his 2016 Tony award acceptance speech “Love is love is love is love is love is love is love is love cannot be killed or swept aside.”

This month we honor those who have paid the price for standing up for themselves and others, for simply wanting to live and let live.

Today we live in a country where same sex marriage is legal, and many of our politicians and influencers are openly gay.

We’re grateful for the progress that has been made, and we know there is still work to be done.

Here’s to looking back on all of the beautiful love we’ve witnessed over the years and here’s to looking forward to even more.

It’s strawberry season, a berry special time of year

Oh, the sweet taste of summer strawberries, is there anything better? Sinking our teeth into the first perfectly ripened farm fresh strawberry at peak season is something we look forward to year after year–and it never disappoints. Strawberries are Island Grown School’s Harvest of the Month for June and for good reason, they’re simply delicious and now is the ultimate time to indulge.

If you happen to be growing your own you’re probably as giddy with excitement as we are at the sight of seeing fresh strawberries pop up around town. On Martha’s Vineyard Morning Glory Farm (MGF) is the go to spot to satisfy our strawberry cravings, but we’re not the only ones fiending for them and they go quick. Arrive first thing in the morning to score some of their coveted bounty, they often sell out almost as fast as they can bring them in from the fields!

We asked MGF head farmer and CEO Simon Athearn to break down this year’s strawberry production for us and the numbers are staggering. “This year I estimate we have 24,000 linear feet of strawberries bearing fruit of seven different varieties, planted for sequencing ripening and all chosen for flavor! And an additional 10,000 linear feet growing on for next June harvest,” said Simon. He estimates they grow about 10,000 pints of strawberries during strawberry season, which runs from June 5th to July 10 or so, with heat speeding them up.

Not sure which ones to pick? While visiting MGF recently we scored some great advice from India, a MGF farmer who’s been busy picking this season’s strawberries. “There are three distinct flavors of strawberries… the pink ones are a bit tart, the red ones are sweet and the crimson very ripe ones are like wine.” So no matter your taste there’s a strawberry for you, and a million ways to enjoy them.

Summer strawberries are so beloved on Martha’s Vineyard that there’s two annual festivals devoted to the sweet berries each year. Both MGF and the West Tisbury Church will host their own Strawberry Festivals on Saturday June 22, meaning you can spend an entire afternoon indulging in the beloved fruit. We know we love them, but all of the excitement around these beautiful berries got us thinking, what didn’t we know about them?

Firstly, strawberries aren’t true berries, like blueberries or even grapes. Technically, a berry has its seeds on the inside. And, to be really technical, each seed on a strawberry is actually considered to be its own separate fruit. Imagine that? The average berry is embellished with approximately 200 seeds, making for a whole lot of fruit.

Secondly, strawberries are actually members of the rose family, and the fragrant aroma of a strawberry bush is an obvious indicator of such.  If you’ve ever tried to grow your own you might have found that they’re easy to grow but hard to grow well. They grow best on raised beds where they have room to spread. Strawberries are a perennial plant that will come back year after year. It may not bear fruit immediately, but once it does, it will remain productive for about five years.

Strawberries have international appeal. Belgium has a museum dedicated to strawberries where you can buy everything from strawberry jam to strawberry beer! Native Americans ate strawberries long before European settlers arrived and the ancient Romans thought strawberries had medicinal powers (they used them to treat everything from depression to fainting to fever, kidney stones, bad breath and sore throats). In France, strawberries are believed to be an aphrodisiac, strawberries are served to newlyweds at traditional wedding breakfasts in the form of a creamy sweet soup. Oh là là !

Here in America we eat an average of three-and-a-half pounds of fresh strawberries each per year. It’s closer to five pounds if you count frozen ones, and we’re a big fan of freezing them this time of year. Strawberries typically have a short growing season, so buy locally grown and freeze to help avoid fruit out of season that has been subject to heavy pesticide use and contributed to a large carbon footprint. Strawberries consistently rank at the top of the list of fruits and vegetables with the most pesticide residues, making organic and locally grown ones that much sweeter!

If you buy them fresh and plan to keep them in the fridge for a few days, wait until before you eat them to clean them–rinsing them speeds up spoiling! If you’re freezing them choose berries that are dark red, firm and fully ripe. Wash and drain the fruit carefully, then remove the stems and caps. Dry berries on towels in a single layer and then freeze them in a single layer on a baking sheet. Doing so will keep them from getting stuck together later on. Once they’re solid, place in freezer containers or bags. Try to remove as much air as possible by completely filling containers or pressing extra air out of bags before sealing to avoid freezer burn.

Freezing strawberries as soon as they are picked locks in the vitamins and minerals strawberries are known for, including vitamin C and K, folate, potassium, manganese, magnesium, fiber, antioxidants and polyphenols. Strawberries can be frozen for up to six months and make for tasty smoothies, milkshakes, muffins, jams, and sauces.

How will you indulge? Get inspired with these scrumptious strawberry recipes from some of our friends and favorite chefs and bask in the glory of strawberry season!

Balsamic Strawberries with Ricotta Cream by Ellie Krieger

Strawberry Chia Seed Jam by Gabrielle Chronister of Island Grown Schools

Gingery Strawberry-Rhubarb Crisp with Brown Sugar-Pecan Topping  by Susie Middleton

Capturing Best of the Vineyard, the best of times

In between all of the weddings and engagements, family portraits, architectural and editorial photo shoots that consume most of our days, it’s refreshing and rewarding to do something a little different. Enter Best of the Vineyard, a local event that celebrates the best and brightest in local food, shopping, entertainment, outdoor adventures, and more across Martha’s Vineyard.

Last week the Best of the Vineyard event went down at Farm Neck Cafe in Oak Bluffs, and we were there to take in all the action. A product of Martha’s Vineyard Magazine, the Best of the Vineyard serves as an official kick off to the summer season on Martha’s Vineyard and a chance to honor and recognize those businesses and organization on Martha’s Vineyard that make it what it is for all of us to enjoy.

For the last five years we’ve been lucky enough to photograph the event, and we just have the best time capturing all of the excitement and hoopla of the evening! Each year we look forward to the fun and fanciful affair, where we get to snap the smiles and expressions of pride that spread across the faces of our friends and colleagues. We love to get the winners in front of the camera and really play up their personalities, while highlighting their professional skills and accomplishments. For us it’s a chance to toast our peers and honor the talented individuals that help to weave the fabric of our community. Year after year it’s a memorable event and we’re honored to play a part in the festivities!

A full list of Best of the Vineyard winners can be found in the current issue of  Martha’s Vineyard Magazine, on newsstands or available by subscription.

A homage to herbs, May’s Harvest of the Month

Flowers are blooming, the birds are chirping and Martha’s Vineyard is getting busy–it must be spring! One of the ways I love to usher in the new season is by reintroducing fresh springtime herbs into my diet. The light herbs of spring add unmistakable flavor and beautiful fragrance, not to mention freshness and green to our lives!

Herbs are underrated, so I’m happy to be singing their praise and shouting them out as Island Grown Schools’ Harvest of the Month for May. Not only do they provide beautiful scents and scenery, but they lend themselves to delicious food and helpful medicine, while attracting pollinators and beneficial insects, like bees and butterflies. When it comes to cooking, herbs are often an afterthought, when I think they should be the cherry on the cake.

Fresh spring herbs boost flavor and nutrition, while providing aromatic splendor and a good-looking addition to our plates. Trying to cut down on salt? Looking for new ways to intensify the flavor of a sauce or dress up a salad? Look no further than fresh herbs.

I love greens and eating salads this time of year. I’ve started sprucing them up with fresh dill, chives and parsley–which bring natural, nonfat flavor that add a lot of taste and complexity. Mint is another springtime herb that delivers an extra dimension to dishes too. It’s clean, refreshing taste and cooling effect make it a welcomed ingredient to a number of sweet and spicy dishes, drinks, and of course salad. When I was traveling through the Middle East, it was common to see mint incorporated into salads and ingested after a meal as a palate cleanser and digestive. The flavor packed such a bright punch I’ve been incorporating it into my salads at home ever since!

(Grilled Whole Branzino, a sustainable fish, stuffed with garlic chives, oregano, parsley, thyme, dill wand wheels of lemon)

Herbs sure are tasty, but they’re also loaded with a wide range of health benefits as well. Herbs have powerful antioxidant properties–with oregano, dill, thyme, rosemary, and sage among the most potent–and they’ve been used for centuries to ward off disease. Herbs in general are rich in vitamins and minerals, and each herb offers its own healing power too. Sage can improve brain function and memory, peppermint has been linked to reducing nausea, and rosemary can help prevent allergies and nasal congestion. Embrace herbs in all their glory and your body will thank you!

Here’s some helpful tips on enjoying them to their fullest:

  • To store fresh herbs snip off the bottom of the stems and wrap a wet paper towel around them and cover with a plastic bag while refrigerating.
  • Add fresh herbs at the end of cooking for maximum flavor.
  • Grown your own to cut down on food cost and waste. Herbs like mint, oregano, chives, thyme, rosemary and sage are perennial and come back year after year.
  • Purchase starter plants from local nurseries, plant and water. Snip just enough for each recipe while you are cooking.
  • If you have an abundance of fresh herbs, chop them, fill an ice cube tray with water, wine, or stock,  and place herbs in the liquid. Store frozen ice cubes in a plastic bag and use in the winter for salad dressing.
  • Enhance your cocktails or mocktails with fresh herbs, and go beyond standard mojitos and juleps. Pair a botanical gin with fresh basil and cucumber, or add thyme to your lemonade. Sage, raspberry and lime make a great flavor combination, as well as cilantro and lime too (vodka optional)! Lavender and rosemary make gorgeous, floral additions to your glass, but handle them delicately so not to overpower your beverage.
  • Prepare your own homemade salad dressing by adding chopped fresh herbs like basil, parsley, dill, marjoram or oregano to a simple mix of oil, vinegar and lemon juice.

Plan a zero-waste wedding and the planet will thank you

We all know weddings an get expensive, and excessive. As a wedding photographer on Martha’s Vineyard I see first hand just how lavish these events can be. While your wedding day should be special, beautiful and uniquely yours, it can still be all of those things while being less wasteful. Plus, on top of feeling great about tying the knot you can feel good about lessening your impact too! Executing a “green wedding” doesn’t have to be hard, it just takes some thoughtful consideration.

Here are some of our favorite green wedding ideas that are easy to implement, and won’t take away from the beauty and elegance of your affair. Remember even small details can make a big impact on your big day!

1. Responsible Invitations. I prefer good old snail mail for wedding invitations, especially in this digital age there’s something particularly nice about opening a beautiful piece of mail. Try using 100% sustainable recycled post-consumer paper and minimize it by directing guests to your wedding website for additional information. As for your Save the Dates go paperless–Minted, Paperless Post, evite and Greenvelope offer a ton of templates and options that will still ensure your guests receive high quality invitations they can get excited about. The same goes for your thank you cards!

2. Upcycled dresses and accessories. Consider wearing a previously worn or second hand dress down the aisle or during your rehearsal dinner or brunch. Sites like Tradesy and Nearly Newlwed sell preowned dresses that look brand new (and no one will ever know!). Shoes and accessories can get pricey too, and there’s loads of gently worn versions available more affordably and responsibly. You may also want to ask around your family to see if there is an heirloom piece you can repurpose or redesign. Nothing is more special than sharing in the history of your family during your big day! If you prefer a brand new dress, shop around for a designer that uses sustainable fabrics (like organic cotton, silk or hemp) such as H&Ms eco-friendly wedding line Conscious Exclusive Collection. As for your bridal party why not give them a color palette to select from and have them wear something they already own? We all know most of those bridesmaid dresses we hope to “wear again” just stack up in the back of our closets…

3. Go plastic and paper free. Make sure to tell your vendors that you’re trying to be as zero-waste as possible and they’ll help you! If you’re ordering linens ask that they not be wrapped in plastic for delivery. If you’re serving cocktails ask your bartender to forego the straws. Serve water from pitchers or have a water station with a tap. Look for bar/catering options that offer stainless steel kegs that are reused and avoid buying ice in plastic bags. Use cloth napkins in the bathroom instead of paper towels.

4. DIY Flowers. There’s no denying that flowers are gorgeous but their environmental cost can be high. When selecting fresh flowers be sure your blooms are sustainable as possible by seeking out vendors that are farm-to-table or using local flower growers. By using locally grown in-season flowers you’ll be ensured the freshest, highest quality stems at the best price. On Martha’s Vineyard Tea Lane Farm and Morning Glory Farm grow many varieties of annual and perennial flowers and they design beautiful arrangements. Additionally, Donaroma’s offers floral design, as well as the opportunity for brides and grooms to rent their Island grown plants for their special event–allowing for the look of fresh greenery while knowing it will be thoughtfully repurposed.  

Paper bouquets can also be fabulous, and unique, plus they’re compostable. There’s also the option to plant your own flowers or use a recycled or foraged bouquet. For centerpieces, consider growing or purchase potted plants or fresh herbs that can be reused. Even dried herbs can make beautiful arrangements! I love the idea of clustering several small arrangements together to make one beautiful display that several guests can bring home. Be sure to compost any remaining flowers after the event that can not be reused, your soil will thank you.

5. Less is more. Decorating your venue can be enticing but some of my favorite weddings have been the simpler ones. You can save a lot of waste and money by minimizing your decorations, plus your venue is likely an attractive space in it’s own right, so let it shine! When decorating use organic materials that can be sourced in nature. Things like bark, seeds, rocks, stones, bricks, building materials, and found objects. Also don’t be afraid to ask for donations! You can use or collect jars/glassware that you or your family may already own for centerpieces. Pieces like bird cages, wooden grates, chalkboards etc. are likely lying around at your friends’ homes waiting to be repurposed.

6. Go natural with your place cards and signage.  You can also use plant matter for your place cards and table assignments. Get crafty by writing on things like eucalyptus leaves, flat rocks, and wooden bark or shingles for your signs and display notes. And of course there’s all sorts of green inspiration on Pinterest!

7. Make it family style. When it comes to your catering options consider serving local food family style, reducing the footprint it takes to get to your plates and reducing the dish ware that needs to be used and cleaned. Several Island-based caterers like Smoak BBQ and Kitchen Porch Catering offer farm-to-table menus that will allow your guests to taste the delicious local food available on Martha’s Vineyard, while reducing the resources it takes to feed them.

8. Go green with your gifts. Traditional wedding gifts often require shipping resources to get to you, and come decorated with wasteful wrapping paper. Instead ask your guests to donate to your honeymoon. Sites like honeyfund.com make it easy for guests to safely and securely donate to your dream vacation or new home. If your guests are insisting on giving you a physical gift create an eco-friendly wedding registry.

9. Do the world a favor with your favors. When it comes to giving your guests something special to remember your event by, look into items that come in compostable eco-friendly packages. Soap, reusable totes, plants, seeds or homemade jams all make great thoughtful gifts that are easy on the environment. Or instead of a physical gift make a donation in everyone’s name to a local charity you can feel good about!

10. Compost, and recycle as much as possible. Make sure to do all you can to reuse and compost whatever remaining trash and leftovers remain at the end of your event. As for recycling remember the mantra “reduce, reuse, recycle”? Recycling comes last because it should be a last resort, it’s complicated and not as environmentally friendly as most people think. Composting on the other hand is easy and goes straight back to the earth. You’ll want to make sure to compost your flowers and any other organic matter that can be reused. Paper from your cards and envelopes can also be shredded and composted. Be sure to ask your caterer about composting the prep, scraps, and leftovers from your event, many caterers will do this anyway. You can also hire Island Grown Initiative (IGI) to do it for you as part of their Food Waste Collection initiative. Contact them at (508) 687-9062 or at sophie@igimv.org more more details.