We had a whirlwind of a summer, full of exciting shoots and memorable moments we’ll be thinking about again and again. One of our most inspiring and enjoyable shoots was with lifestyle blogger, entrepreneur, creative consultant, and all around great girl CeCe Olisa during her summer stay on Martha’s Vineyard.
And boy did she have fun! We photographed her enjoying ice cream in front of Scoops with her girlfriends, and snapped her along the hydrangea lined streets of Edgartown.
CeCe was a gorgeous subject to capture all over town, and a pleasure to work with. She’s built a career on making others feel more comfortable about their bodies and her confidence and charisma are something to admire–not to mention it makes her oh, so photogenic!
We accompanied her to aerial yoga at the Yoga Barn (what a workout!), out for morning coffee and a stroll along a beautiful north shore beach, making for a perfect summer day on Martha’s Vineyard. Be sure to check out her blog to read all about her time here, and follow along with her other adventures.
P.S. We just heard that she’s giving a TEDx Talk at Fresno State later this month and we can’t wait to see the video!
More about CeCe
CeCe has been named one of the “Top 10 New York Fashion Bloggers” by WhoWhatWear and a “person who proves you can be fit at any size” by MTV.com, CeCe Olisa is a Lifestyle Blogger and Co-Founder of theCURVYcon, a convention celebrating body positivity and plus size fashion during New York Fashion Week. CeCe creates wildly popular plus size workout videos on her YouTube channel and encourages women to workout because they love their bodies, not because they hate their bodies. CeCe Olisa has appeared on the Rachael Ray Show, The Wendy Williams Show, CNN, Cosmopolitan, Marie Claire, Refinery29 and more. She adheres to her motto, “Don’t wait on your weight to live the life you want.”
Some of you might remember “The Incredible, Edible Egg,” a marketing slogan created for the American Egg Board back in the 70s to help consumers discover the value of eggs. Now more than ever the jingle still holds true, especially as protein rich diets continue to dominate nutrition chatter and we look to more sustainable methods of food production. This March our friends at Island Grown Schools (IGS) are highlighting eggs as their Harvest of the Month and we couldn’t be happier to help them celebrate this incredible, edible superfood.
I’ve always loved eggs but my affinity has grown even deeper over time. About fifteen years ago our family was inspired to keep chickens so we could be guaranteed the freshest eggs available. Surprisingly, chickens are relatively easy to care for, as long as you have the space and equipment–and aren’t too afraid to get up close and personal with those fine, feathered friends. We assure you, it’s worth it for the eggs.
Keeping chickens has helped us eliminate scraps and they produce a natural fertilizer which is a plus for our compost. Additionally, we get to enjoy the peacefulness of the animals on our property and above all the eggs, you really can’t beat a fresh egg with that vibrant, orange yolk. Our neighbors love it too, whenever we’re out of town they’re quick to “chicken sit” so they can yield the eggs themselves, it’s a win-win for the neighborhood.
We all know eggs pack a lot of protein, but they’re also rich in omega-3 fatty acids, vitamin A and B-12, riboflavin, phosphorus, and selenium. In addition to being nutritious, they’re tasty too, and oh so versatile. I start most days with a soft boiled egg over greens with a pinch of sea salt and a teaspoon of flax or olive oil. If it doesn’t make it into my breakfast it makes it into my salad for lunch, sometimes both. A hard boiled egg is a great snack on the go and sometimes I’ll even add an egg to my soup for added richness and texture. My teenage son Miles loves eggs too, he’ll add them on top of his burgers for extra protein and flavor.
It seems everyone has their own strategy when it comes to enjoying eggs, and we don’t discriminate. Our friends at IGS suggest a six-minute boiled egg for the perfect salad topping, and veggie loaded frittatas for a quick breakfast or dinner. They also praise salt cured egg yolks (see recipe below), an easy preparation that can add an incredible umami flavor and a bright dash of color to virtually any dish. By simply covering yolks in a salt mixture to draw out the moisture you can transform its flavor and texture, similar to curing meat and fish. Once the yolk is cured and hardened it can be grated or shaved on to onto pasta, salad, crostini, or anything else you might top with parmesan cheese.
Luckily for those on Martha’s Vineyard (even those of you without your own chickens) there’s access to local, farm fresh eggs throughout the year. The Farm Institute in Katama produces a total of about 80,000 eggs a year!
You can also find fresh eggs (depending on seasonality and availability) at Ghost Island Farm, Grey Barn Farm, Morning Glory Farm, Mermaid Farm, and North Tabor Farm, and at Cronig’s Market and Tisbury Farm Market. Here’s a tip from IGS: if fresh eggs are unwashed, they retain a special protective coating on the shell, and you can store on the counter for up to two weeks. Be sure to wash eggs before you use them. Washed eggs must be kept in the fridge. Locally-grown farm eggs can cost about $6/dozen, but at 50 cents per egg, they are one of the most affordable sources of Island-grown protein.
Cured Egg Yolks (Next time your recipe calls for just egg whites – save the yolks!)
4 large local egg yolks
1 ¾ cup Kosher salt
1 ½ cup sugar
Freshly ground black pepper
Combine the salt and sugar in a medium bowl and mix well. Spread ½ of the mixture in a small glass baking dish.
Using the back of a spoon, make 4 evenly spaced indentations into the salt mixture. Sprinkle some pepper into each indentation. Carefully place the egg yolks in each of the indentations making sure no egg is sitting directly on the glass. Gently cover yolks completely with the remaining salt mixture. Seal lid on glass baking dish or tightly cover with plastic wrap and place in the refrigerator for 4 days.
Preheat oven to 150/170 degrees F (whatever the lowest setting is on your oven). Remove egg yolks from the salt mixture. The yolks should now have a gummy-like texture. Gently brush the salt mixture off each yolk and carefully rinse in cold water to remove excess salt. Discard remaining salt mixture.
Place yolks on a cooling rack (sprayed with non-stick spray) on top of a cookie sheet and bake for 1.5 – 2 hours until yolks are firm through. Turn off oven and let yolks remain in the oven until completely cooled. Store yolks in the fridge in an airtight container.
Randi Baird is a founding member and president of Island Grown Initiative’s Board of Directors and has long been committed to promoting local, sustainable food choices on Martha’s Vineyard.
Over the last thirty years we’ve photographed hundreds of weddings both on and off Martha’s Vineyard. Each one is different and uniquely personal and we’re always impressed with the thoughtful, creative details our brides and grooms incorporate into their special day.
We’ve seen a lot of wedding trends come and go (remember disposable cameras at each table, and the introduction of the cupcake tree?) and 2018 weddings will no doubt be marked by their own styles and traits. We’ve been following along with our favorite wedding blogs–The Knot, Martha Stewart Weddings, WeddingWire, Junebug Weddings–and have highlighted five trends and predictions we keep seeing pop up for 2018.
Even more personalization. As the traditional wedding has evolved it seems now more than ever couples are embracing personalization and customization over the conventional. Nowadays the wedding planning process begins with the couple determining the overall vibe they want to set and the experience they want to curate for their guests. The Knot offers a helpful Style Quiz we recommend to those in the early planning stages, and if you’re planning a wedding on Martha’s Vineyard get in touch with our friends at KG Events & Design to determine the best theme for you.
2. Taking it inside. It looks like more people might be opting for indoor venues as a way to safeguard against the unpredictable weather, while embracing architectural details that speak to them. Historic homes, libraries, museums, and industrial lofts will top the list, offering eclectic, romantic touches. On Martha’s Vineyard we love the Old Whaling Church and the Daniel Fisher House in downtown Edgartown. Both can be reserved through the Martha’s Vineyard Preservation Trust for a (relatively) reasonable tax deductible fee.
3. Flowers, flowers everywhere. Look forward to seeing more flowers in unexpected places, from lush arrangements to living botanical bars, to vertical hanging plants above the tables, potted plants along the aisle and large bohemian statement wreaths. Dogwoods and baby breath are expected to make a comeback, along with a lot of greenery. As far as color goes the trend seems to be dark and moody, and all signs point to purple being the color of the year. Think dramatic hues like wine, lilac, lavender, and mauve. When it comes to wedding flowers on Martha’s Vineyard we trust the thoughtful and creative work of Morrice Florist and Tea Lane Farm to provide the perfect floral designs for any affair.
4. Covering up. Sleeves and capes are likely to adorn a lot of wedding dresses this year. Brides are taking cues from the runway and this year they’re saying that bell sleeves, sheer capes, lace capelets, and kimonos will appear at the altar too. On Martha’s Vineyard the extra fabric will be especially useful to combat the chilly ocean breeze and cooler temperatures of the spring and fall.
5. Embracing the local culture. As the trend of destination weddings continues (and Martha’s Vineyard popularity too) couples are more and more invested in connecting with the local culture and sharing it with their guests. We recommend sourcing locally made wedding favors, like small jars of honey from Island Bee Company of Martha’s Vineyard, or the delectable confectionaries of Chilmark Chocolates. Another great way to embrace the local scene is to plan a pre or post wedding activities that is specific to the wedding destination. On Martha’s Vineyard try hosting a clambake in Menemsha, a bonfire on the beach, or a fishing charter for a rehearsal dinner or special event.
Spring will be here before you know it and our weekends will soon be packed with weddings of all kinds–romantic and whimsical, woodsy but chic, intimate and extravagant–and we can’t wait to see all that’s in store! In the meantime we’ll keep you informed of wedding trends and our favorite ideas for planning the perfect occasion. If you missed our last wedding post be sure to have a read for helpful planning tips and our recommendations for local vendors on Martha’s Vineyard.
When was the last time you updated your headshot? Chances are it’s been too long. Headshots are critical to your professional image but most people put off getting new ones because it’s a hassle or they’re reluctant to get in front of the camera. Well, we’re making it real easy for you.
On Wednesday, February 7th we’re giving Martha’s Vineyard residents a chance to get them done quickly, painlessly, and affordably. We’ll be opening up our West Tisbury studio to Islanders for one hour professional headshot sessions. You’ll get a proper background and lighting setup, plus a 20% off discount. Convince a friend or co-worker to join you and we’ll throw in some extra savings.
Contact us to make an appointment, spots are filling up fast. If you can’t make it on February 7th we’ll be offering them again on March 7th and 14th, just let us know what date and time works best for you.
Tis the season for giving (and eating!). If you’re looking for a great gift for the veggie-loving foodie in your life pick up a copy of Simple Green Suppers: A Fresh Strategy For One-Dish Vegetarian Meals, my first cookbook with three time cookbook author and farmer Susie Middleton. Released earlier this year, Simple Green Suppers is chock full of helpful tips and recipes for preparing seasonal vegetables and plant-based meals, not to mention it was a blast to work with Susie. Once the holidays are behind us we’ll all be eager to jumpstart the New Year with good, clean, eating and Simple Green Suppers has you covered.
Even non-vegetarians will be impressed with the flavorful veggie-centric recipes that Susie compiled – I know I was. What I genuinely love about this book is that it educates people on how they can easily feature vegetables as the star of their meal, and pairing them with staple ingredients like noodles, grains, beans, greens, toast, tortillas, eggs, and broth. The book even offers tips on stocking your pantry, and streamlining your food preparation to save time. Ultimately, it’s a manual for enjoying vegetables in easy, delicious ways and her recipes are so, so tasty. The flavor these dishes deliver is truly remarkable; we ate all the food on the shoot so I know first hand!
I spent four seasons working on the book, regularly shooting at Susie’s farm and capturing many of the ingredients at peak season, ripe for the picking. I also had the opportunity to take many still life shots of the vegetables, highlighting the vibrant colors, interesting textures and unique variations of the main ingredients. The final eighty dishes featured in the book were prepared in the studio, shot with pottery by Leslie Freeman Designs and against beautiful, rustic, wooden backdrops by ReFabulous Decor, a local, upcycled home decor company. It was truly a labor of love.
I have long been committed to promoting local, sustainable food choices on Martha’s Vineyard, and using my work as a photographer to help educate and encourage social change and healthy habits. The book allowed me to showcase my food photography skills and celebrate the bounty of our Island’s local produce. Contributing to Simple Green Suppers was the perfect project; it married my love of photography and devotion to food activism, and enabled me to have a lot of fun working with an author I really admire.