Photo Essay: Wood – A Story from the Olympic Peninsula (Pt. III)

Photo Essay: Wood – A Story from the Olympic Peninsula (Pt. II)

As I continue to drive out into the Olympic Peninsula, camera bags full and surf gear packed, I slowly observe the culture of a timber industry unfolding before my eyes.  It is a people’s livelihood, their subsistence within the forest, bringing shelters over families heads and food to their hungry tables.  And for the blue collar, it is not a wealthy industry.  They are the cutters, sawers, operators, drivers and haulers of a civilization taking over the wild places.

With video files and the numerous still images of the cold cloudy spring passing over the Northwest wilderness, this project is evolving into an unbiased perspective of Man vs. Nature, and how the two can equally subsist; prosper side by side and thrive within one another.

Below is the second essay of imagery and visual thoughts from a story of wood deep within the Olympic Peninsula.

Photo Essay: Wood – a Story from the Olympic Peninsula (Pt. I)

Wood; a precious commodity.  Cut, sawed, shaped, nailed, lacquered, stained.  Occasionally it’s replanted, and years later, generations gone, money is made again.  Wood is money.  The forests are for sale, for their resources, for their lands, for their habitat.  The following images are the start of a multimedia project telling the tale of wood, from origin to combustion, and the phases of transition in-between.  How does it effect us?  How does it feed us?  How is the life under our feet and that above our heads impacted today, tomorrow and those generations ahead?

Photo Essay: Odin Brewery (Seattle, Wa) Pt. II

As a brewer you’re also a janitor. Hygiene and cleanliness within the brewery is mandatory. One live bacteria cell in the wrong liquids with throw off a batch, creating skunky flavors that will make you never want a fresh pint again. So, after each boil, after each process from the mash tun to lauter tun, to kettle and whirlpool, to the last stages of the fermenter and into the keg, each component needs to be cleaned once, twice and three times more to assure the waters are neutral and all ingredients are fresh without stray additives. Drains throughout the brewery are necessary so hoses can be laid while insides and outsides of the equipment are washed clean. Common cleaning agents besides hot water are bleach, iodine and caustic acid.  According to Nick Heppenstall, head brewer at Odin Brewery in Seattle, Washington, “A brewer is just a beer-loving janitor.”

“Belgium was a poor country and they wanted to get drunk, so they used whatever was cheap to make alcohol. And it was whatever happened to be down the street. So, you know, who knows what kind of sugar it was. It probably was more beet-based because there’s not a lot of sugarcane in Europe.”

“I love the regional aspect of craft brewing. Anywhere you have people who love craft beer, you’ll have craft breweries. Take Texas for example.  Austin is full of people who love craft beer and it’s also full of craft breweries. Dallas on the other hand doesn’t have that passion for craft beer, hence no craft breweries.”

One Life: An International Photography Competition – Vote for CK Photo!

One Life is launching a photography competition and I’ve uploaded my images to share with the world.  Please check out the slideshow highlighting the human element of people and their bodily expressions.  Then consider voting for my drive and passion within the field.  Thank you!

One Life: Cameron Karsten Photography

Visit One Life now to view the rest of the images and vote!

Photo Essay: Kenya by the Coast

Photo Essay: The Hamer Tribe of the Lower Omo Valley