Four bodies of works about my husband and my fitness journey from 2011-2014. Began in Florida, ended in Kansas.
We live in a day and age where it is cheaper and easier to fill up on super-processed snack cakes, chips and food-flavored curls - full of subsidized non-food ingredients - than to buy real and recognizable foods. This body of work is largely about the positive lifestyle choices that my husband and I made together. Despite my lifelong goal to eat healthy and get into shape, I inherited my mom’s passion and talent for baking and weakness for junk food. My husband Matt has fought his own battles related to a family history of severe food sensitivities and illness. Since Matt and I began living together I have had to make many substitutions in my recipes to accommodate Matt’s dietary needs and, in this process, I have become much more disciplined about what I eat.
Mountains of Insecurity
Condo, 13th floor, on the east coast beach of Florida
The sky and ocean pictures are taken on a card table in front of full glass windows overlooking the ocean. A white table cloth and sometimes a sheet of wax paper on top to protect the cloth.
Natural lighting
Hasselbladt camera, tripod, 160 or 400 mm color film
Getting Fit with S&M
Dessert Substitutions
I altered recipes to accommodate our new ingredients. At first, I used rice flour, two years later I used millet flour
Stevia for sweetener and banana for addition sweetness and texture
I tried agave syrup, but found it to be the same as sugar in how it affects our bodies and how we feel after eating the treats
The images are from my first go at the desserts. My book contains new recipes and pictures
Skinniful
Commentary on the food industry
Subsidized ingredients, processed out nutrition creates cheap “food”
Unrealistic for society’s expectations to be fit and thin when processed food is scientifically designed to be delicious and makes us crave more