EDIBLE SEATTLE FOOD PHOTOGRAPHY

Edible Seattle Editor in Chief

With a mission to strengthen local food systems and support sustainable agriculture, I had my eye on doing food photography for Edible Seattle the moment I landed in Washington.

On rare occasion people enter your life with a manner and philosophy unlike any person before. Alex Corcoran, Editor for Edible Seattle, is unique to my world. He moves like ship captain inside a sensei inside a lumberjack inside a teenager. A mishmash of worldly conquests has resulted in his unmistakable swagger, tempered by his genuine curiosity for everything and his acute ability to listen and articulate his thoughts. He is likely to make you laugh, put you in your place, and correct your elocution all within the same breath. His presence is complete, and within three minutes of meeting him I trust whatever work he is going to ask of me is well worth my time. During our first lunch meeting at Pork Chop and Co. in Ballard, I convinced Alex to let me write and complete food photography for Edible Seattle.

SevenBeef Food Photography

My first food photography assignment was to interview and photograph Eric and Sophie Banh, successful and well established Seattle Restaurateurs, at their new Steak Shop SevenBeef. This Steak Shop is unique in the city, and it was up to me to find out why and share my findings with Edible Seattle readership.

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Eric and Sophie have expectations for food quality some would consider high, and you would be right to agree the quality of food at SevenBeef is just that: extremely high. But Eric and Sophie would disagree with this assessment. SevenBeef‘s mission is to serve grass-fed and grass-finished locally raised beef to their customers via their in-house whole cow program.  They don’t think this is extraordinary. They believe it is normal. Eric and Sophie believe this is the way – the only way – beef should be consumed. They make a strong case the US industrialized cattle industry has pulled us so far below the threshold of eating a normal healthy cow, that we’ve lost touch with the taste of normal.

For the full article I encourage you to subscribe to Edible Seattle. You not only receive fresh recipes that keep weekly grocery store visits interesting, you get insights into the efforts of chefs, farmers, brewers, cheese makers, restauranteurs, and the many others working to make the world more harmonious one meal at a time. Also, the photography ain’t half bad.