#i think something clicks when you draw something you like. world is your oyster. love wins ���

[kagooleo]

sharing a love for all things mundane and sweet 🍫✨💕

+ bonus! 🎆

[script-a-world]

The overall premise of my world is an apocalyptic event happens where humans have to survive in a Walking Dead scenario. But instead of zombies, they're facing mimic-like creatures that are half object and half grotesque fleshy monsters. But would it be realistic to expect people to survive a scenario like that? I know zombies are bad enough, but these are monsters made of cars, machinery, and even colossal buildings. Would make a good videogame but Idk about just as a story.

Tex: I don't see why not - D&D has mimics, Stephen King's Maxiumum Overdrive talks about almost exactly the scenario you mentioned, King's Christine features an evil car, the Transformers series has sentient machines - which also align themselves according to different moral compasses, and there's oodles of possessed car movies, cursed objects, and even Japanese Tsukumogami.

Mixing machinery with flesh is difficult, but could be doable if you draw from aspects such as botched Transfigurations from Harry Potter. If given a proper amount of adjustment for the reader in terms of exposition, it could make for an excellent story premise - the world is your oyster in this regard.

Synth: Visually the machine/flesh premise makes me think of Simon Stålenhag's "Things from the Flood" series of paintings. They are awesome and I love them, but also find them profoundly unsettling. Perhaps they can be another place to start for inspiration.

(Content Warning for the linked images. Please do not click through if the description indicates it is not something you would like to see.)

http://www.simonstalenhag.se/bilderbig/bio_gameboy.jpgA white original Gameboy with smudges of blood around the edges of the LCD screen. The screen itself is transparent, with bloody brain tissue visible through it.

http://www.simonstalenhag.se/bilderbig/bio_modem.jpgAn old computer modem, off-white with a teal stripe along the front under the power switch and status lights. Blood starting to emerge through the seams in the plastic, and there is a tumorous mass of flesh and eyeballs bursting out of a huge crack in the top right side of the device.

http://www.simonstalenhag.se/bilderbig/bio_tv.jpgAn 80s-style CRT television on a short metal-framed wheely stand, with a puddle of blood underneath it. There is a mess of blood and organs visible under the glass of the screen, and a mass of flesh is forcing its way out from behind the speaker panel on the right side of the screen. The lower edge of the TV is dripping blood and bulging downward from the pressure of the viscera inside it.

http://www.simonstalenhag.se/bilderbig/bio_stereo.jpgA black 2-deck audio cassette player/radio. The speaker panel to the left looks normal, but the one to the right has been replaced with a cluster of misshapen organs and blood under glass. The rightmost tape slot door has been knocked askew by the flesh behind it forcing its way out, while the left one has blood oozing out of it. An arch of bloody spinal column wrapped in blue and yellow wires has erupted through the top of the radio.

You're going to have to decide some "ground rules" for your zombie objects. Can a fleshified skyscraper get up and move around or is it still anchored to one location? Are zombie trucks and trains and airplanes still required to fill up on petroleum-based fuels occasionally? Would a zombie toaster need to be plugged in to do much of anything?

Constablewrites: You would have very different adaptations for this scenario than you would for zombies. Survival is going to depend on being able to reliably determine if an object is safe or monstrous, and having ways to reliably dispatch the monsters. There would probably be quite a bit of trial and error involved in this, so a lot will depend on how far into this apocalypse your story takes place. If you look at something like NK Jemisin's Broken Earth trilogy, apocalyptic events happen on the regular and there are systems in place to help humanity survive. Compare that to zombie stories where the event has just happened and everyone is still trying to learn the rules.

I imagine an urban environment is going to be much more dangerous than a rural or pastoral one. So people who live in/retreat to a place where there's just less stuff will likely have an easier time of it. Especially if there are ways to make things that cannot be mimicked.  The objects you've described are all things that require a high degree of manufacturing, so perhaps under those rules things that have been manipulated less are less likely to be mimicked, so you'd see an increase in tools/homes/weapons/etc made by the simplest means possible.

Brainstormed: How did the creatures come about? Are they invading and assimilating into objects, or are the objects themselves suddenly becoming fleshy and alive? The former may lead to a situation where people mostly work on intercepting the creatures before they can invade an object, and perhaps salvaging the object afterwards. The latter would lead to investigation into why the objects are becoming animate, whether that be magic or aliens or what have you. Or if the reason is known, attempts to counteract the change and prevent things from coming to life, or even change them back, would probably be led by anyone from governments to small town families trying to survive.

Also, what are the monsters doing, exactly? Zombies generally hunger for brains, what do these ones do? Seek to infect other objects? Track down resources to build themselves into stronger creatures? Just rampage and kill indiscriminately?

MareeB: The plausibility is what you make it when you have a fantastical situation. You can build in whatever flaws you need to make them defeatable by humans. Consider how a human would defeat a car monster. Who could defeat a car monster. When your monsters are part machine it creates a different hierarchy of worth in the survivors. With normal (lol) zombies the best people to have on your team are people adept in hand to hand combat. When it's a machine you'd want mechanics, welders, structural steel riggers, ie people who know how these things work and how to take them apart.

And I have to say that I would love to read a novel where tradespeople like me are shown as intelligent and competent heroes.

Miri: I recently picked up The Art of the Evil Within from Dark Horse Digital (I was $15 CDN) and that has some good images of some humanoid merged creatures in there as well. Some concept art of things they rejected as well as images used for the game. (There are tons of Let’s Plays on Youtube if you want to see the game in action.)

[carolcooks2]

Welcome to this week’s edition of my weekly roundup of posts…I hope you are all staying safe and well…and social distancing…I know many of you are on further lockdowns once again as cases are in many places well on the rise again… a second phase…It really is not going away just yet unless those who haven’t now decide that wearing a mask and social distancing really is the best way out of this, stay safe and strong peeps and observe all the do’s and don’ts…The quicker you do the quicker it will all disappear ( not) forever methinks…This virus is digging its heels in just like so many people are with regards to social distancing and masks…

Here’s something to take your mind of what’s going on…Take a pew and have a read… I hope you enjoy it!

Monday always starts with Climate change as there is always something new to discover…This week was no different…WELL, it was just a tad…The Story of Plastic Part 2…3rd August 2020…

Part 2 covers how some parts of the world are actually drowning in Plastic…how cleanups are admirable but not the solution…This beautiful drawing by Rishika perfectly captures my mood and I am sure the moods of many others including this talented artist…

To read the full story please click the link below…x

https://carolcooks2.com/2020/08/03/the-story-of-plastic-part-2/

Tuesday:

I was a bit down in the dumps and couldn’t think of anything to write…so I wallowed…

Wednesday:

I was over at Sally’s with my A-Z of the Culinary Alphabet…The letter O…

The letter O goes from the common Oats or Oranges to the more exotic Octopus and Oysters…Enjoy!

https://smorgasbordinvitation.wordpress.com/2020/08/05/smorgasbord-blog-magazine-food-column-carol-taylor-a-z-of-food-o-for-oats-offal-octopus-oranges-and-oysters/

Thursday: It was over to Sally again for her Health Column…The Medicine Women’s Treasure Chest of Herbal Medicines.

  https://smorgasbordinvitation.wordpress.com/2020/08/06/smorgasbord-health-column-the-medicine-womans-treasure-chest-herbal-medicine-stinging-nettle-and-scorpion-stings-by-sally-cronin/

Fruity Friday is back...revamped and updated…

This week it was the beautiful exotic Dragon fruit…I was also very lucky that my Thai inlaws came to visit us bearing gifts of some lovely dragon fruit the red variety which a really beautiful colour, lots of limes and a huge box of beautiful red bananas…we are so blessed…xx

https://carolcooks2.com/2020/08/07/fruity-fridays-pretty-dragon-fruit-2/

Saturday   well early Sunday …Saturday Snippets was a day late…Oppps I just couldn’t get myself in gear this week…wrestling with the laptop just got too much…

I did manage to find after a struggle with the laptop some great little snippets which I hope you enjoyed…The Indochinese Tiger has been sighted in Western Thailand which is great news and the Pine Martens who were introduced into the Forest of Dean in England have produced baby kits…how delightful is that…it means that they are happy in that environment…

https://carolcooks2.com/2020/08/09/saturday-snippets-10/

I hope you have enjoyed this roundup…See you tomorrow with a further update on the Story of Plastic…Part 3

God bless you all in these turbulent times…be safe and stay well…

My hopes…for the future…

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learnt ..realistically I have my doubts…

Thank you for reading be well and stay safe xxx

About Carol Taylor: Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…Then, I will be happy!

Thank you once again for reading this post I hope you all stay safe and healthy xx

CarolCooks2…weekly roundup 2nd August -8th August 2020…Climate Change, Recipes, Health, Whimsy, and Tigers…

Welcome to this week’s edition of my weekly roundup of posts…I hope you are all staying safe and well…and social distancing…I know many of you are on further lockdowns once again as cases are in many places well on the rise again… a second phase…It really is not going away just yet unless those who haven’t now decide that wearing a mask and social distancing really is the best way out of this, stay safe and strong peeps and observe all the do’s and don’ts…The quicker you do the quicker it will all disappear ( not) forever methinks…This virus is digging its heels in just like so many people are with regards to social distancing and masks…

CarolCooks2…weekly roundup 2nd August -8th August 2020…Climate Change, Recipes, Health, Whimsy, and Tigers… Welcome to this week’s edition of my weekly roundup of posts…I hope you are all staying safe and well…and social distancing…I know many of you are on further lockdowns once again as cases are in many places well on the rise again… a second phase…It really is not going away just yet unless those who haven't now decide that wearing a mask and social distancing really is the best way out of this, stay safe and strong peeps and observe all the do’s and don’ts…The quicker you do the quicker it will all disappear ( not) forever methinks…This virus is digging its heels in just like so many people are with regards to social distancing and masks…

[santaprofit5-blog]

Our Favorite Feature Stories of 2018

[Photographs: Clay Williams, Vicky Wasik, Jennifer Burns Bright, Adam Kuban, Max Falkowitz]

For most of our readers, the feature stories on Serious Eats aren't the biggest draw—some who know us strictly for our recipes probably don't even realize we publish anything else. But when we looked back at all the features we produced this year, we were struck by both their number and their variety, and it was gratifying (especially for the feature editors among us!) to watch as the whole staff pored over the list and everyone rushed to call dibs on their favorites.

Granted, a "feature" on Serious Eats can mean a lot of very different things: a guide to a particular ingredient, or category of ingredient, or cuisine; an exploration of an odd American regional food or the history behind an iconic international one; an interview from our Obsessed series; a personal essay; a reported investigation of a segment of the food industry.

What we hope these all have in common is that readers will get from them not just what they were expecting when they clicked on the title, but more—we want our personal essays to be personal, but also teach something; we want our guides and other service-oriented pieces to be informative, but also buoyed by a strong voice and sense of humor.

Whatever category they fall into, the features described below are the ones that most resonated with the Serious Eats staff in 2018. We were fascinated by, among other things, the winding and sometimes bizarre history of soy milk in the US, the care and labor that go into making a traditional Japanese breakfast, the baking ingredients we absolutely needed to add to our (apparently understocked) pantries, and a glimpse into the mind of a veteran brewmaster. After you've read this list, we hope you'll find yourself similarly hooked.

[Photograph: Vicky Wasik]

If you know me, you know that I consider BraveTart to be nothing less than a bible. It's the first baking cookbook I've ever made multiple recipes from, and the only baking cookbook I've ever given as a gift. Every anecdote, brownie, cake, and homemade Oreo provides insight into Stella's soul and genius. And the more I learn, the more I want to learn, which is why I love this post about the pantry items Stella considers essential for baking. Knowing the exact ingredients she uses has definitely given my baking an edge, and when I combine those ingredients with her can't-fail recipes, I know I can achieve the very best version of everything I make. In Stella we trust! —Ariel Kanter, director of commerce strategy and editorial

The Baker's Pantry: All the Staples You Need to Make Amazing Desserts »

[Photograph: Clay Williams]

In the early years of Serious Eats' existence, pizza was a large part of the site's bread and butter, except that instead of bread and butter, it was bread and tomato sauce and cheese. The editors and writers of old SE covered 'za so exhaustively for so many years that, at a certain point, it felt like there wasn't much left to say. After you've written nearly every conceivable recipe, explored every significant pizza joint nationwide (plus thousands of pretty insignificant ones) in more passionate depth than any other publication could ever hope to, and basically written the book on the subject, what else is there?

That's largely why there's been so much less pizza coverage on SE in recent years—the archives speak for themselves. But that's also why it thrilled me to see pizza come roaring back in this great two-part series about pizza in one of its meccas, New York City. Written by Ed, with major assists from pizza experts Adam Kuban and Scott Wiener, the first part (linked below) catches us up to 2018 after several years of Serious Silence on pizza, while the second is a perfectly curated list of some of the very best places to grab a slice citywide. —Daniel Gritzer, managing culinary director

State of the Slice, Part 1 »

[Photograph: Vicky Wasik]

This isn't exactly a typical feature story, but by the time I'd finished reading, I'd gained much more of an understanding of how to assemble a Japanese breakfast. Sho takes readers to his grandmother's breakfast table in Japan before breaking down the significance of the meal, one component at a time. His writing is funny and warm, and it makes you feel as if a close friend is standing by to assist when this breakfast turns out to be much more complicated than you'd anticipated. —Elazar Sontag, editorial assistant

How to Make a Japanese Breakfast »

[Photograph: Max Falkowitz]

Mezcal is hands down my favorite liquor—I just love the smoky layer it adds to any cocktail. Reading about how painstakingly difficult it is to produce and distill mezcal made me fall that much more in love with the spirit itself. Max takes us through the entire journey, from the agave plant to how mezcaleros capture the smokiness that I adore so much. This very thorough and admirable mezcal bible makes me want to hop on the next flight to Oaxaca. —Grace Chen, office manager and associate podcast producer

The Spirit of Mexico: A Guide to Mezcal »

[Photograph: Jennifer Burns Bright]

As much as I love oysters, my previous knowledge of them sadly didn't extend much beyond "they taste good and sometimes make pearls." Jennifer's article has changed that for me (or brought me out of my shell?). After reading the story of the Olympia oyster and the immense effort it takes to get them on your plate, I'm now deep-diving into the world of bivalves. Their history is fascinating, but I'm mostly grateful for their comeback, because it's now the oyster I look for on any raw-bar menu. —Joel Russo, video producer

This Small West Coast Oyster Is Making a Big Comeback »

[Photograph: Vicky Wasik]

There is no argument that New York has one of the richest and most ethnically diverse food scenes in the world. This practical list makes global fare (hello, Cuban-Chinese!) accessible on a budget. I keep it bookmarked on my phone as a cheat sheet for casual nights out, when the answer to “Where do you want to eat?” is “I don’t know, but it’s gotta be good and cheap.” —Maggie Lee, UX designer

15 Under $15: Great Bites in NYC That Won't Break the Bank »

[Photograph: Chris Low]

The idea for Becky Selengut's entertaining and informative guide to the Pacific razor clam was originally hatched by Sho, who never met a mollusk he didn't like. But when I took editing responsibilities on it, it became my baby, and though it required a fair amount of coaxing into being—including coordinating a West Coast–based clamming/photography excursion, carried out at twilight, and waiting months on a shipment of live Pacific razor clams to our New York office so Daniel could test out Becky's shucking directions—it felt like a huge triumph when it was finally finished and published.

Okay, maybe my toil isn't enough of a reason for you to read this article, so here are a few real ones: To me, it represents a combination of practical guidance and instruction, "I didn't know that!" fun facts, and personal investment by the author that's ideal in a feature story. Reading it, you understand not only that Becky is an expert at gathering and cooking with these clams, but also that she loves this subject matter. Even if you'll never eat a Pacific razor in your life, it's a joy to read, especially when paired with Chris Low's lovely, moody photos of that evening clamming expedition in the PNW. —Miranda Kaplan, senior editor

Fat, Ugly, and Delicious: A Guide to the Pacific Razor Clam »

[Photograph: Vicky Wasik]

In a totally different vein from the Pacific razor clam guide, Nadia Berenstein's story on soy milk's journey from a symbol of technological progress, to a health food for religious zealots and hippie environmentalists, to international success and semi-acceptance by the American mainstream, is a great, quirky ride. It's hard not to love a serious food history in which farting emerges as a major theme. —Miranda Kaplan, senior editor

A Brief History of Soy Milk, the Future Food of Yesterday »

[Photograph: Vicky Wasik]

When Tabitha Blankenbiller pitched us a story about cooking from the American Girl doll cookbooks, I was immediately sold. One of my male counterparts, however, who grew up so far removed from the exorbitant price and captivating realism of the American Girl doll "experience" that he wasn't even sure what American Girl dolls were, was skeptical, to say the least.

I think it speaks volumes that we both wound up enthusiastic about the finished piece, which captures the peculiar zeitgeist of the American Girl doll generation with remarkable accuracy and a cutting humor. It's an irreverent bit of writing that will nonetheless resonate with anyone who has something to feel nostalgic and complicated about. I'll admit that the opportunity to spend a full day of my job building a teeny-tiny kitchen and grooming American Girl dolls for our epic photo shoot was something of a bonus. —Niki Achitoff-Gray, executive managing editor

The Great American Girl Doll Cook-Off »

[Photograph: Adam Kuban]

I really enjoyed Sho's Obsessed interview with Slice founder Adam Kuban. As a pizza-loving Serious Eater, I'm certainly the target audience for this interview, but beyond that, I find Adam's story admirable: He's turned his obsession into businesses, twice (and he's still working at it). —Paul Cline, VP of product

Obsessed: Slicemeister Adam Kuban Deep-Dishes on His Pizza Dreams »

[Photograph: Vicky Wasik]

I am so happy that amaro has gone mainstream. It used to be really hard to find here in the States, but not anymore. This piece is a great introduction to the perfect digestif, and gives a good rundown of the big-name amari on the market. —Sasha Marx, senior culinary editor

Amari 101: Your Guide to Italy’s Essential Bittersweet Liqueurs »

[Photograph: Vicky Wasik]

Sherry is one of those things folks are always trying to pair with dessert, but despite my background as a pastry chef, I don't know my way around sherry well enough to offer up any meaningful suggestions. Getting to know the various styles and sweetness levels was tremendously helpful in bettering my understanding of how to pair sherries with dessert in a way that will offer the best complement or contrast, rather than hitting all the sugar-sweet notes. —Stella Parks, pastry wizard

Sherry 101: An Introduction to the Hippest Old-Person Drink Around »

[Photograph: Vicky Wasik]

My path to the discovery of good beer was similar to Garrett Oliver's, in that I drank swill all through college before a revelatory experience opened my eyes shortly thereafter. I became acquainted with the wider world of interesting beer while working as a server at Teresa's Next Door in Wayne, Pennsylvania (a 2018 James Beard Award semifinalist for Outstanding Bar Program). The restaurant had an exhaustive beer list, and I was forced (*ahem*) to taste every beer that rotated through the taps, discovering the complexities and nuance that defined the brewing world beyond Budweiser. Everyone at the restaurant, including me, owned a copy of Oliver's canonical The Brewmaster's Table to learn about styles of beer and how they pair with food.

So I was very excited when Sho's Obsessed interview with this great brewmaster popped up, and the read did not disappoint. The dude is smart as hell and really knows his craft. He speaks so well about the past, present, and future of brewing and his own personal experience, but you can tell he's also brimming with insightful commentary on much more. Oliver's keen mind makes for a fascinating profile—my favorite Obsessed interview of the year. Now, off to find the cut material... —Tim Aikens, front-end developer

Obsessed: Garrett Oliver on Brewing Better Beer »

[Photograph: Vicky Wasik]

A pretty well-known fact about me around the Serious Eats office is that I love pasta. It's even my spirit food in my masthead photo. Every single Italian recipe that Daniel has made has been photographed (and, most likely, devoured) by yours truly. This comprehensive list not only reminds me of all the tasty bowls of pasta I've eaten, but actually gives me the confidence that I can cook a lot of them on my own! —Vicky Wasik, visual director

The Essential Steps to Mastering Italian Cuisine »

[Illustration: Misha Zadeh]

I admire this piece by Porochista Khakpour immensely, and I feel very lucky for having had the opportunity to work with her. Khakpour is an accomplished novelist and memoirist—her most recent book, Sick, was published this year—and I could read her writing on any subject. While her Nowruz piece is nominally concerned with how meaningful the Persian New Year is for her, what I find so appealing about it is that it is ultimately about how being Iranian is an essential part of her American identity, which I believe is a particularly valuable bit of insight in light of the conversations taking place across the country about immigration. —Sho Spaeth, features editor

A Time of Plenty: Celebrating Nowruz in America »

[Illustration: Tram Nguyen]

I really love the way Mithila Phadke writes, not just about the food in this piece but in general. I think this piece illustrates the range of her voice, and how it can be used to talk about both weighty and light things. What I most like about this piece, though, is that while much of the focus is on her grandmother's cooking and, of course, on her loss, it also manages to deftly underscore how little is understood of the vast and varied cuisine of the Indian subcontinent, even (and especially!) by those who grew up there. I grew up in New Delhi, and I found it incredibly edifying; I hope you all do, too. —Sho Spaeth, features editor

Ajji's Cooking: Preserving an Unsung Cuisine »

[Video: Serious Eats Video]

D. Gritzer's guide to mortars and pestles has everything I like about our service-oriented features. First of all, it goes deep—way deep. Who knew how many kinds of mortars and pestles there were, from every corner of the world: Japanese, Mexican, Thai, and Mediterranean ones, just for starters? Plus, there's plenty of history in the post, all of it engagingly presented to the reader. Finally, Daniel explains in one word what a mortar and pestle does better than more modern inventions: it crushes. Just like Daniel's story does. —Ed Levine, founder

How to Pick the Best Mortar and Pestle »

[Photograph: Jai Williams]

Interest in Lao cuisine appears to be quietly but steadily building across the United States. If, like me, you're naturally curious about it, or if you suddenly find yourself seated before a Lao menu, whip out this fun primer so you can discern muu haeng from siin haeng and learn what goes best with jaew bong. —John Mattia, video editor

A Guide to the Essential Dishes of Laos »

[Illustration: Annelise Capossela]

As a reformed picky eater, I identified so strongly with Irina's story. There's a lot of flexing in food media about the babies of chefs and writers who will eat anything put in front of them because they're the kids of good eaters. But I find the image of Irina's son eating two mac and cheese sandwiches a lot more compelling than those overdone flexes: It speaks to discernment, judgment, and developing your tastes on your own time. —Kristina Bornholtz, social media editor

The Kid Is All Right: In Defense of Picky Eating »

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Source: https://www.seriouseats.com/roundups/favorite-features-2018

[sliceannarbor]

João Canziani

Photographer/Director New York City, New York Los Angeles, California joaocanziani.com

SPECIAL GUEST SERIES

João Canziani is a New York City-based photographer and director specializing in advertising, editorial portraits and travel, and personal work. His photographs have been featured in such publications as Afar, Bloomberg Markets, Travel & Leisure, Monocle, New York, Fast Company, Outside, Esquire, Real Simple and Wired, among others. João’s client list spans the likes of Apple, Nike, Delta Airlines, American Express, Microsoft, Verizon, and Lyft. He earned a bachelor’s degree in psychology at Simon Fraser University in Vancouver, Canada, and a BFA in photography at the Art Center College of Design in Los Angeles. The recipient of numerous awards, João has been recognized by American Photography and PDN Photo Annual. When he’s not working, you can find him bouncing his nine-month-old daughter, Paloma, on his lap, or running around Prospect Park when he’s “had enough with retouching or taking care of business.” João lives in Brooklyn with his wife Jordan, daughter, and “little pipsqueak of a dog” called Reggie. 

FAVORITES

Book: I’ve been reading Werner Herzog’s The Conquest of the Useless over the past few months, and I love it, but it’s been difficult to finish. I blame Paloma and the stop-and-go nature of my job. But also, I’d rather talk about favorite movies than favorite books. And if there’s one movie I’ve loved over the past year, it’s Call Me by Your Name. So if you’re reading this, and you haven’t already done so, go see that movie.

Destination: For shooting, most likely India. The light is incredible due to the smoke, I suspect. But that would be nothing without the rich, complicated, and chaotic culture there. There are a thousand stories happening at once on the street, and the moment you click the camera, you get sucked into wanting to dig at it more. Also, drop me anywhere in Italy.

Motto: It sounds so cheesy and somewhat banal, but for me it is, “You only live once.” I strive to live by it, and bug dear friends from time to time that they should too.

Prized possession: My iPhone. I really don’t know what I would do without it. Everything in my professional life goes through it. But I guess I would be liberated if I’d lost it.

THE QUERY 

Where were you born?

Lima, Perú.

What were some of the passions and pastimes of your earlier years?

I liked to draw when I was a kid - elaborate drawings of machines and vehicles and things, inspired by the gadgets of James Bond and Star Wars and such. I was set, I thought, to be an industrial designer or architect.

What is your first memory of photography as an experience?

I don’t think I can remember the first memory, but I do remember, after we moved from Perú to Canada, bugging my dad to no end when I repeatedly asked him to stop the car so that I could take a picture of the landscape when we took our weekend family road trips.

How did you begin to realize your intrigue with the art and science of photography?

I started shooting the last couple years of high school, and I took a photography class with a very nice teacher. Then at home, I took what I learned and I built myself a little black-and-white darkroom in the basement bathroom. I used to lock myself in there for hours. The pictures weren’t very good, but I loved being in there.

Why does this form of artistic expression suit you?

As I mentioned, I thought I’d be an industrial designer or architect. I also loved graphic design. But somewhere along the line, I decided that I didn’t want to be stuck in an office or studio all day. Photography offered me the chance to know the world, and then it taught me that I could enjoy the aspects of photography such as color and composition.

When and how did you get your start in the profession?

I moved to the U.S. from Canada in my late twenties so that I could study photography at the Art Center in Pasadena, California. I finished the full eight terms of school without a break inbetween, but unfortunately I graduated right before September 11, 2001. I was actually in New York for the first time when it happened. Long story short, this event halted my plans and career for a bit, as everything got disrupted. As you could imagine, starting a photography career right after that was quite tough, if not impossible. So for the next couple of years I assisted other photographers instead and got a little lazy and unmotivated. But slowly I got up, built a more relevant portfolio of personal work I had, and starting knocking on magazines’ doors. It took a while, but a magazine called The Fader called me back, and I started shooting small but really rewarding assignments of upcoming actors and music bands.

Is there a project/period along the way that has presented an important learning curve?

Yes, right after I moved to NYC, in 2009. I had another awakening, as if the world of photography became my oyster, and I started pushing myself to produce work that I was really happy with. I left this feeling of complacency behind.

Where have your travels taken you on assignment work?

Very fortunate to say that to quite a lot of places around the world. I’m currently in South Africa for the first time. First time in Africa, in fact. And after this I fly to Barcelona for another assignment. There’s still a huge chunk of Asia I don’t know either.

Is there a most memorable shoot, and why?

Yeah, I think this series of shoots I did for Apple toward the end of 2013. I worked alongside a director that inadvertently planted the seed in me to pursue more motion projects. If I’m allowed to name-drop one person, then let it be him (people that know me are likely really tired of me mentioning him, but I have to here, one last time): Emmanuel “Chivo” Lubezki, cinematographer extraordinaire of films such as The Revenant, Children of Men, and Birdman. Apart from that, these shoots were so special because they took me to India and China for the first time. I fell in love with India.

Do you have a favorite photographic image in your portfolio?

Oh man, it’s tough to pick just one. But if I have to, I suppose this blurred image of the moon and the forest in Patagonia that I shot in June of last year when I profiled chef Francis Mallmann for Esquire magazine.

What is the greatest challenge in capturing a very personal portrait?

Trying to break through the inhibitions and/or complexities of a person, particularly when that person has rarely been photographed (a “real” person, the somewhat ridiculous term people like to call those that don’t get shot for a living).

How would you describe your creative process? 

Hmmm, that’s a good question. Striving for balance in life I guess: feeling confident and good about oneself. For me, this means going running (or swimming in summer), enjoying good food and a good bottle of wine on occasion, spending quality time with my family, and most importantly shooting often, whether personally or for clients. I find this balance is the only way that I can feel creative enough to be able to try to discover new ways of seeing, for myself.

What three tools of the trade can’t you live without?

A camera, computer, and credit card.

How has your aesthetic/style evolved over the years?

I used to strive to shoot in a more formalistic way, as I shot a lot of 4x5 and medium format film. I used to think of complete and very neat (in the orderly meaning of the term) compositions and right angles. But I started breaking that down and trying to be a bit less derivative and boring. I began to get excited with infusing more color into my work, and striving to be a bit more intense and visceral.

Is there a photographer living today that you admire most?

Yes, indeed. Maybe these two if you’re asking me this question at this very minute: Christopher Anderson and Erik Madigan Heck.

What has been a pivotal period or moment in your life?

It used to be the first couple of years in New York, but now most definitely the birth of my daughter in the spring of last year. I know the repercussions of this event are still developing and growing in front of me, meaning that I know that over the years she will keep on inspiring me, but today is just the beginning.

Do you have a favorite artistic resource or inspiration that you turn to?

Oh boy, the first thing that comes to mind is Instagram. Take it or leave it, but I get inspired a lot there, particularly when I’m unable to go to a museum or a gallery because we’re at home with our daughter. But actually, other than that, I love watching movies and well-written TV shows. And, other photographers’ work I find through Instagram or online (it used to be Tumblr). Music. Music! But a bit of everywhere really.

What’s the best advice you’ve ever received?

Maybe an implicit advice I tell myself: Some things are just not meant to be. Give it a good fight, but know when to move on.

Is there a book or film that has changed you? 

Not sure if there’s something that has “changed” me like that, completely. But so many films or books have changed me gradually, over the years, nourishing and developing the way I see the world creatively.

Who in your life would you like to thank, and for what?

My wife for giving me the most precious gift.

What are you working on right now?

Currently editing this assignment I just finished in South Africa, and getting ready to embark on another in Spain.

What drives you these days?

The need to create, the need to discover, the need to love.