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Miachel Breton Photography – Creative Brief

Saturday, April 18, 2015

new photography – flavio carvalho + caravela

Shooting objects is hard. Food comes easily to me – I can share the taste, story, heritage, ingredients in a single shot. The love that goes into harvesting the ingredients and preparing the meal comes out in the photograph. But how about objects?

Here, I redirect story-telling toward creating a welcoming, interesting, but not-too-engaging environment for each piece. The client’s design should be the highlight, but it should also nestle comfortably in the midst of other objects. (more…)

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Beet Pickled Eggs – homemade, vegetarian

Tuesday, April 14, 2015

beet pickled eggs – rebooting taste buds

After two and half weeks of food purgatory, the cleanse is officially over. Though I was jonesing for ice cream, loaves of sourdough, and PIZZA, I am totally fine with continuing to avoid these foods and only indulging occasionally. My head is clearer, I naturally have more energy, and my taste buds woke up. Wait, what?

Now that I cut out sugar, wheat, and most of dairy, I enjoy more sour, fermented, bitter goodness on every plate – whether it’s snacking on raw radishes or spooning kraut onto my salad. Now when I bite into a croissant, it’s too yeasty, or into my favorite cookie, it’s just cloying. Suddenly I’m tasting more flavors in other foods I thought were plain, and it’s pretty freaking awesome. I love the fact that you can manually reboot taste buds.

So with my newfound (tasting) powers, I’m experimenting with more fermented foods. I mean, with great power comes great responsibility, right? :) So after I heard about pickled eggs, I had to make them at home.

Beet Pickled Eggs – homemade, vegetarian

One thing to keep in mind when pickling, jamming, and marmalade-ing is the crazy amount of sugar used. A little here and there won’t kill you, but I’m trying to see how long I can go without refined sugar – indefinitely. (Especially with pickles which only need a little bit of sweetness to counter the sour vinegar base.)

Besides substitutes like honey or maple syrup, a naturally sweet option is beetroot. Beets are in season year-round, they have phytonutrients and fiber, and they give a pink-Midas hand to anything they touch. Clothes, cutting boards, and now eggs. I normally hate the color pink, but this deep magenta is pretty enthralling. Just remember to wear that stained, hand-me-down apron when making the recipe.

Beet Pickled Eggs – homemade, vegetarian Beet Pickled Eggs – homemade, vegetarian

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Minty Spring Pea Soup – Spiced Curiosity

Thursday, April 2, 2015

minty spring pea soup – super simple food

As you’ve probably heard, we are on a cleanse. Removing soy, wheat, dairy, sugar, and nightshades (tomato, peppers, eggplant, potato – I didn’t know what those were either until my dad did this cleanse) has been enlightening and also exhausting. The two-week diet is called the Elimination Diet, and the premise is pretty simple: avoid eating common food allergens for a short period of time so your body and gut can heal, then reintroduce the foods one-by-one so you can clearly discover any physical, allergic reactions. Pretty cool, right?! I love the thought of uncovering any allergies so we can have even higher health by avoiding those foods in the future, not to mention I’ve been feeling clearer-headed and lighter after eating every meal.

Sweet Lilac – #SpicedCuriosity

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Remedy Quarterly, Making Room for Mushroom

Tuesday, March 10, 2015

new photography – remedy quarterly’s taste issue

While I relish photographing food for individuals and restaurants, I also enjoy creating pieces for periodicals. Recently I collaborated with the beautiful Remedy Quarterly to produce photographs for the article “Making Room for Mushroom.” Here are some of my favorite outtakes!

Remedy Quarterly, Making Room for Mushroom Vacation

This photo has a righteous gap for the piece’s title.

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