Fresh buns, straight out o' the oven

I feel like I've neglected you all once again, as it's been about two weeks since my last post. This past month has been incredibly hectic, forcing me to produce such a high volume of work, I've had little-to-no time for post-production and pork bun blogging. Fortunately, the eclectic array of jobs I've taken have been thoroughly enjoyable, stimulating, and continue to remind me just how much I love what I do.

From shooting Jeff Daly & Kelly Zingone's wedding in the Catskills (much more to come),



to meeting Davy Hughes (Operations Manager of the Union Square Farmer's Market) at 5am last Saturday, to shadow him for 13 hours, and document the overall operations of NYC's largest greenmarket,


(sunrise at Union Sq. Greenmarket)

to evening event photography gigs for Durst Fetner Residential Properties, to spending the last 3 days on staff at Starchefs.com's "International Chef's Congress" at the Park Avenue Armory -




(Clark Wolf conducts a panel discussion
w/ Emeril Lagasse, Charlie Trotter, and
Norman Van Aken about the role each chef
has played in the evolution of American cuisine)




(Iron Chef, Masaharu Morimoto, demonstrates his skill in
using an entire fish from head to tail - in 45 minutes).

...I've had my fair share of work cut out for me. Thank you for baring with me while I take the time to edit hundreds of photos for my clients before I can start throwing them up on the ol' Pork Bun.

And with that, I'd like to share some personal work, because Max Flatow still shoots for the love of shooting, and not just for $$$ - damn straight!





Oh...and this is my cat, Georgie, hangin' with the fellas at Ethan Dropkin's lake house in the Catskills. He's the one that's second from the left, with the purple nails.