Archive for March, 2012

Vanilla Pink Grapefruit Marmalade

photos: m&j

Working with the delightful Victoria Granof on Häagen-Dazs last week yielded us more than just beautifully styled ice cream – on our last day she was kind enough to give each of us a lovely sampling of her special homemade Pink Grapefruit Marmalade. Not only is it completely delicious, but the gifts were packaged so artfully and prettily in little Weck jars tied with pale pink ribbons, handwritten tags and gorgeous vintage spoons that we just had to shoot them before we could open and start to eat them – many thanks, Victoria!

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one more Alexia ad in print

photos: m&j food styling: Maggie Ruggiero prop & set styling: Theo Vamvounakis

The fourth of four of our Alexia print ads has cropped up in the latest/March issue of Saveur and we’re delighted to see the finished product – with hand-rendered typography and the pretty warm sweet potatoes with cool metals and yummy bar-b-que ketchup dip. Thank you again, Maggie and Theo for making these tasty little puffs so incredibly sophisticated and delicious!

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The Land That Keeps Giving

photos: Stacey Cramp for the New York Times

This totally inspiring piece in the New York Times Home Section about Four Seasons Farms in Maine just blew our minds. Eliot Coleman began farming near Penobscot Bay in 1968 on 60 acres of forested land he bought from Scott and Helen Nearing for $33 an acre. Like his organic farming idols before him, he now grows an amazingly sustainable garden with a vast variety of organic crops on a small patch of land with his wife, Barbara Damrosch. They grow food to sell and to eat all four seasons of the year. And not only is everything they grow organic, they’ve also developed a truly innovative system for farming, starting with a rotation of greenhouses on wheels that keep plants warm enough from the sun in colder months so they don’t freeze at night while they’re still young and fragile. And then, when these first plants are hearty enough to sustain themselves, the couple and their farmhands roll these ingenious and inexpensive greenhouses away to protect newer seedlings. In winter, the henhouse is moved to a greenhouse on wheels, which gets rolled 10 feet every week, so the hens have fresh ground and, in the process, an entire field is fertilized. Mr. Coleman and his books on farming have been a catalyst generations of seasonal organic growers, including Dan Barber, an owner and executive Chef of Blue Hill at Stone Barns who says he “followed the path because Eliot made it possible and exciting to farm in the four seasons.” Mr. Coleman and Ms. Damrosch don’t use any pesticides on their farm, as they believe that if you grow healthy organic crops, they have their own defenses against pests. And they really don’t have any. Similarly, the two don’t take any medications or vitamins and are both in fantastic health (he’s in his 70’s). They also give their farm hands free room and board and have sold acres of land to a few of these young farmers for the original $33 an acre in the spirit of The Nearings and the spirit of the locavore movement, in general – did we already use the phrase  “totally inspiring”? It really can’t be said enough about these two modern, organic farming pioneers!

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our champagne and oysters in Swedish

photos: m&j

The lovely Swedish magazine, HOOM, picked up our champagne & oysters story from the first of January – always fun to see their lovely art direction and our words translated!

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For the foodie who has everything …

photos: m&j

Some fun gift ideas for our food shooting, food loving and food styling friends; a steampunk necklace made of vintage metal doll flatware and Victorian cast metal miscellany that we got from an antiques and ephemera dealer in California, along with some teeny tiny vintage (dollhouse?) flatware that we bought by accident on ebay (thought it was child-sized flatware – for an actual child – hello, “Stonehenge” from “This is Spinal Tap”!) we’ve turned into charms with the help of some fine-gauge, waxed twine .

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