Nathan Myhrvold for French “Les Echos”

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Nathan Myhrvold’s reactions are as unusual as the man himself. His bursts of laughter would awaken the dead. His voice soars to high registers with each burst of enthusiasm – and these are frequent because the number of passions he holds boggles the mind (Anois Moutot for Les Echos).

A fascinating man following his dreams and helping the world one can of canned bread at a time. Assignment for French newspaper Les Echos earlier this year at Myhrvold’s Intellectual Ventures compound in Bellevue, WA.

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

Intellectual Ventures with Nathan Myhrvold in Bellevue, WA

 

Grundens Campaign Pt III – Florida Keys

Driving south over long interloping bridges connecting the dots of sands and mangrove swamps, where history tells a story of shipwrecks and jewels, and wise adventurers who lived the edge forging these sunken treasures. It was hot then, and it’s hot today, as the sun and gulf stream tropics stir an air of heat and humidity. Our treasure also lies underwater, lurking among the throngs of baitfish and circling sharks.

Grundens takes us to the Florida Keys, a tropical paradise for vacationers stretching back to the early 1900s when railroad tycoon Henry Flagler completed the first railway connecting the Keys to the mainland. Destroyed by hurricanes and now part of the world’s longest segmental bridge, we roll atop the Florida Keys Overseas Highway just waiting to  get off pavement for turquoise waters. For more visit the Grundens’ Florida gallery.

 

Grundens Campaign Pt II – Norway

Grundens recreational and commercial fishing clothing line in Norway

I asked the Cod Father where the heads go.

“Nigeria,” he laments with a sigh. “Ahh, yes. We sell them to the Nigerians. They come all the way up here to buy the heads for soup. You know,” he grunts with a pause. “Fish head soup.”

All the way up here was speaking very literally. I was in Lofoten, an archipelago in northwestern Norway, a carved land where plummeting cliffs meet dark azul waters, and sea eagles circle at snow lines searching for prey.

We were hanging with Gier the Cod Father of Lofoten, a masterful fisherman who scours the frigid waters all year long, especially from February thru April when the world famous cod fish enter the fjords to mate. At times the temperatures reach far below zero, freezing the water’s surface, along with his buoys and long nets.

Geir continued, “Our fish are the finest quality called skrei. It dries on large racks in the perfect temperature. This is what makes our stockfish so prized. The Italians pay premium, and this trade with Nigerians, Italians and others has been happening for centuries.”

But as I learn from Geir and my research, this skrei is facing a dilemma. In the past few years, temperatures have fluctuated, becoming unseasonably warm when winter temps should reign, and dropping to frigid numbers when the sun should be high. It rains when it should be dry, and it’s arid when it needs to be wet. This, unsurprisingly, effects the outdoor drying process of the cod fishery, putting the Lofoten’s largest and oldest fishery on edge. For more visit the Grundens gallery

TearSheet: Seattle Met’s “The 5 Oysters You Meet in Washington”

As part of an on-going multimedia project on the Puget Sound’s ocean acidification issues and the effects it’s having on the shellfish industry, Seattle Metropolitan Magazine’s March 2016 issue published a story about Washington State’s oyster species, utilizing some of the imagery from The Ocean’s Acid. It’s a great article written by Allecia Vermillion, with interesting characters and historical background of WA’s 5 main oysters.

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The Last American Homesteaders: Pt I

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Life in the country is not an idealized peaceful existence unless you subscribe to the following as elements of such; 5AM start times to milk Daisy Bell the Cow, -5 degree temperatures while hopping on a quad with windchill factors in the -20s, your tears turning eyelashes into frozen shelves, your lips taut and crisp, ears and hands burning as if squeezed in a vice just before numbness sets in, and full days in the field, combing the backcountry for livestock and breaks in the fence line. Add to this clearing pathways of 50 foot toppled trees using a 32 inch chain saw or employing the exhaust of your Polaris’ engine to warm freezing hands after removing three inch thick ice sheets from the numerous watering troughs the cattle need to survive during these cold winter months.

To the ranchers and farmers who thrive out here around the John Day river near Spray OR on the east side of the Cascade mountains, these elements feed their deep spiritual and physical connection to the land. Our rewards for their sacrifice are fresh fruit, vegetables, grains and grass fed beef. Their rewards though are profound and pure. Fresh unpasteurized milk, with warm chicken and duck eggs, and turkeys for Thanksgiving. Here life is shared with elk herds that roam the pristine hills, with bears that hibernate in their caves while cougars and bobcats stalk deer and other game through the sparse pine forests of the hillsides and valleys. The setting sun with its darkening sky reveal, in this high desert, an Atlas of stars, shining with a native brilliance undimmed by the light pollution we’ve all grown accustomed to. A moody fog, lit by that brilliance, courses along the path of the frozen John Day below. As day turns to night, the night crawlers fall into their sleep as the daytrippers awaken.

All around the sounds of the natural world play unspoiled by human industry. The meter of this hard but simple life is not kept by a clock, rather, by the dawn’s early light, the shrunken shadows of high noon, and finally their elongated statures as the sun begins to set are, the timepieces of these hills. As the sky’s hues expand and intensify at sunset and the temperature begins to plummet, the body’s hunger will be satisfied in a kitchen where a pot of steaming milk with honey and spices warms and perfumes the air. Here is a glimpse of life in the high country of Spray, Oregon.

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Daisy Bell the Cow being milked in the barn just after 5AM

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At -5 degrees, this 2,000lb mare had no issue watching the morning sun rise

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Tom the Turkey was the stud

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Micheal F. starts the day with his wife at 5AM and as soon as there is light he is off into the backcountry. Micheal provides full-care to ranch owners; managing and operating a ranch, and learning new ways to evolve the farmer’s marketplace.

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Clearing watering troughs requires thick skin, but the breath and the Polaris offer enough relief. The daily high while in Spray was 10 degrees.

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The John Day River below

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Providing mineral and salt blocks in the backcountry

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Juniper trees are weeds in the high country. They are clear cut to make room for grasses in order to form pasture.

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Sunset in the backcountry pasture at an elevation of 4000 feet

Next Post (Pt. II) –>

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Puget Sound Restoration Fund: The Oyster Harvest

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Oysters are delicious, but they’re also highly important to our marine ecosystem. They’re natural filtration systems, removing toxins and cycling nutrients back into the water that help combat pollution. Oysters within the Puget Sound are also some of the first species to feel the effects of a new threat called Ocean Acidification (OA). As the ocean becomes more acidic due to decreasing pH levels from human industrialization, oyster seed shells begin to dissolve causing holes, disease and early death.

Puget Sound Restoration Fund (PSRF) is helping restore these mollusks by planting native oyster beds throughout Puget Sound. They’re creating a community of oyster harvesters through their CSA program, as well as partnering with research institutes to further study and treat the effects of OA. On an early morning on Bainbridge Island, Washington local volunteers gather to take advantage of the low tide and collect the native oysters.

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For more visit the Ocean Acidification Project

Cameron Karsten Photography

Product Photography: The Squirting Milk Bottle

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From my last studio shoot, left over was a classic-looking baby bottle.  So before I found another home for it, or fulfilled it’s recycled destiny, I wanted to shoot it as a product spewing milk.  Viola.

Location: SCCA Studios

Camera/Lens Specifics: Canon 5D Mark III with Canon EF 100mm f/2.8L IS USM Macro Lens

100mm, 1/200 sec at ƒ/10, ISO 100, tripod.

Post: Capture One & Adobe PS6

Cameron Karsten Photography

Photo of the Day: Bee vs. Bee-Keeper

Location: Bainbridge Island, WA

Camera/Lens Specifics: Canon 5D Mark III with Canon EF 16-35mm f/2.8L II USM Lens and Canon EF 100mm f/2.8L IS USM Macro Lens

Composites

Post: Adobe LR4 & PS6

After my adventures with bee-keeping, I spent an afternoon this fall harvesting 20lbs of fresh honey from my hives.  I could have collected more, but the honey they gather throughout the spring and summer becomes their food surplus for the cold fall and winter months ahead.  They were already pretty pissed, as one can tell.

Photo of the Day: The Bee-Keeper

Location: Bainbridge Island, WA

Camera/Lens Specifics: Canon 5D Mark III with Canon EF 16-35mm f/2.8L II USM Lens

21mm, 1/6 sec at ƒ/22, ISO 100, tripod.

Post: Adobe LR4 & PS6

Seattle Central Creative Academy: Photography Assignment (Fill Light)

Tobacco-smoked meat; it’s what’s for dinner.  This is my “still-life food” shot for an anti-smoking advertisement.  Originally I sought to make the meat look like a heart hooked and strung-up over a smoking ashtray, but the meat just looks like meat.  Next time, I’ll get a realistic-looking heart and blacken it a little more to show the ill-fated effects of smoking cigarettes.

Window light was the light source to camera left and an off-camera Canon 580EX II Speedlite bouncing off a silver reflector was the fill at camera right.

Location: CK Studio, Bainbridge Island, WA

Camera/Lens Specifics: Canon 5D Mark II with Canon EF 100mm f/2.8L IS USM Macro Lens

100mm, 1/10 sec at ƒ/6.3, ISO 100, tripod mount.

Post: Adobe LR3 & PS5