Photographer, based in New Orleans. Lover of tacos, pirogues and awkward conversations about masculinity. Friends call me Road Biscuit.
Working through some portfolio updates and just came across a set with @chefsanz78, (coincidentally) from May 7, 2014. Malcolm had just opened up this little spot in Crown Heights, a few months before I moved to the neighborhood—he’s one of the only people ever to convince me to eat mayo. Still one of my favorite restaurant shoots— and today, a reminder of just much I’ve missed documenting a working kitchen GalleryWorking through some portfolio updates and just came across a set with @chefsanz78, (coincidentally) from May 7, 2014. Malcolm had just opened up this little spot in Crown Heights, a few months before I moved to the neighborhood—he’s one of the only people ever to convince me to eat mayo. Still one of my favorite restaurant shoots— and today, a reminder of just much I’ve missed documenting a working kitchen
Working through some strong urges to adopt a pup by borrowing the dogs of friends and making them pose for portraits. I’m fine. It’s fine. We’re all fine. (Can your pup come over?) Luna—2ish, lives in Treme GalleryWorking through some strong urges to adopt a pup by borrowing the dogs of friends and making them pose for portraits. I’m fine. It’s fine. We’re all fine. (Can your pup come over?) Luna—2ish, lives in Treme
Sending my dad home with an ice chest full of redfish for Pop. We’ve only fished together once or twice in the last 20 years, but today I got show him my favorite spot, and we put the hurt on ‘em! (As they say GallerySending my dad home with an ice chest full of redfish for Pop. We’ve only fished together once or twice in the last 20 years, but today I got show him my favorite spot, and we put the hurt on ‘em! (As they say
Spent the day documenting a dye injection at a small patch of vegetation growing in Cubit’s Gap—about 45 minutes by boat, once you’ve hit the end of the last road along the Mississippi. Check the stories for more scenes from the day, if you’re in to that sort of thing. GallerySpent the day documenting a dye injection at a small patch of vegetation growing in Cubit’s Gap—about 45 minutes by boat, once you’ve hit the end of the last road along the Mississippi. Check the stories for more scenes from the day, if you’re in to that sort of thing.
Went to my favorite fishing hole yesterday (surprise), but the entire area had been completely drained by last week’s storms. These marshes are only a few feet deep at the peak of high tide, so even with heavy rain, a strong northern/western wind can sweep them dry for weeks. This was the driest I’ve seen—so I launched the drone instead of the kayak. The water comes back, and the fish will, too, but it’s a reminder of how vulnerable this place is—and how incredibly vibrant and tenacious it can be, in turn. What an incredible gift we’ve been given GalleryWent to my favorite fishing hole yesterday (surprise), but the entire area had been completely drained by last week’s storms. These marshes are only a few feet deep at the peak of high tide, so even with heavy rain, a strong northern/western wind can sweep them dry for weeks. This was the driest I’ve seen—so I launched the drone instead of the kayak. The water comes back, and the fish will, too, but it’s a reminder of how vulnerable this place is—and how incredibly vibrant and tenacious it can be, in turn. What an incredible gift we’ve been given
Just saw @thisfeedsme on Sunday, then this memory pops up today—its funny to see how patterns of travel emerge. Also, I miss this project—spending time in others’ kitchens, hearing stories unfold of how identity and culture can be both preserved and redefined through food and the ways we pass down food traditions. Let’s share more meals, y’all. From “A Day in the Kitchen:” Soutzoukakia with the Bouloubasis family. Photo story and recipe are linked in the profile GalleryJust saw @thisfeedsme on Sunday, then this memory pops up today—its funny to see how patterns of travel emerge. Also, I miss this project—spending time in others’ kitchens, hearing stories unfold of how identity and culture can be both preserved and redefined through food and the ways we pass down food traditions. Let’s share more meals, y’all. From “A Day in the Kitchen:” Soutzoukakia with the Bouloubasis family. Photo story and recipe are linked in the profile
