A Kate and Guy How To: This Sunday

A few weeks ago Ian and Shelley, of The Farm Cooking School, asked us to teach a little class on food styling and photography. "OK, let's do it!" we said. And suddenly it is happening this Sunday, Dec. 7!

Are we ready? We are now. It's going to be super fun and here's why...  we will look at light and composition, take pictures and talk about pictures. Yum. I could almost survive on this alone, but we'll eat food too. (Ian and Shelley's food is extra delicious.)

Who doesn't love doing that? And you will leave knowing that when it comes to food and photography, less is generally more. The photo on the right is pretty much all we need to make a good picture (plus a camera)!

Join us.

Late-May Mash Up

BE GRATEFUL. That is what we wrote on a piece of paper and taped to our wall last week. It will stay there, as a reminder.

We are happy to have a lot going on (a new studio soon, a new book in the works, a cool smoked fish shoot coming up in June, fun work with Applegate, a tree fort going up in the backyard... all of which we'll post about here in the coming weeks), but staying focused has been hard. So when we sat down at the computer to pull together this blog post, these three images made sense to us in that way that salty and sweet make sense to us in cookies.

1. Elio's birthday is on Sunday. Holy 8! (This pic is from last April, wait till you see him now.)

2. Guy has been crazy trying to start a starter and finally he has trapped yeast in flour and water (it is nice and sour smelling) and, hopefully, will soon be making the dense sprouted bread we so love from our time in Germany and Austria.

3. We love this portrait of Fabrizia, and it reminds us that the Anna Tasca Lanza Cooking School (where we lived and helped produce the book Coming Home To Sicily) is having its 25th anniversary in June. It is going to be a fantastic celebration (which sadly we will miss) but again serves to remind us of the experience that got us started on our path and yet another reason to be grateful.

So, with that we leave you with these...