There is a big following in recent times for sustainability in the food chain, as well as ethical farming, eating locally and promoting healthy organic foods. While these subjects have always been around, the focus on our food supply chain has never been more prominent with many, many consumers opting for and demanding better food, raised or grown ethically, and demanding foods that are healthy for families while providing transparency in how the food is produced.
Recently I joined a wonderful food blogging group and I have been asked by a few people about how to start at the very beginning. Here’s a short primer on how to get your toes wet in the (micro) stock world. First, you might want to look through my article Microstock and starting out. It explains a little about what Microstock actually is versus Rights Managed stock sites like Getty and Corbis.
Those who know me well know that my first food love is bacon, but also know that if I can introduce some cheese into anything, I will. Love the stuff.
I do have to admit it was an acquired taste. As a kid growing up in rural Nova Scotia, I was an extremely picky eater. I couldn’t eat shellfish, didn’t like vegetables except for peas, loathed mushrooms and I didn’t like cheese except cheese whiz (which really doesn’t count) and it had to be a grilled cheese sandwich. My poor mother had the hardest time feeding me. According to my sister (and my dental bills) I really enjoyed candy though.
Just kidding, there is a tonne of things to say about steak. Where to even start? How about with a nice steak like the one above? That’s a hand cut beef tenderloin steak. We buy the whole tenderloin and I slice them up myself. It’s less expensive and I can portion them however I like, generally going for consistent weight in each steak so we are almost always having roughly the same amount of meat (I aim for 6 oz, which is a good size for us when you factor in the sides we have with them).
A good portion of my quality time is spent with my wife perusing food blogs and recipe sites. We have our individual favorites with me focusing on the pictures while my wife looks at the structures of great looking meals. As a stock photographer, I am forever interested in what people make and how they present it visually. The flip side of that is also how many bloggers buy stock photos to represent their meals. I don’t judge. Not everyone can do justice to their creations with a camera, so having something bought may better show their audience what they are trying to say. Besides, that’s one way I make a tidy bit of money as a stock photographer, but I digress…