Posted on April 8, 2015
I arrived to the Santa Barbara Botanic Garden when the light was just sneaking in, adding color to a million flowers. The birds and bugs started to wake up slowly. I was the only one there with it all.
I was there at the crack of dawn to photograph the meadow while in full bloom. The meadow was restored by Susan Van Atta. As a pioneer in sustainable landscape architecture she creates spaces that are breathtaking. The best part is that we are not the only ones who benefit from this habitat, the plants and animals do too. All the plants and flowers you’ll see below are native from California. There were also lizards, quails and all kids of birds and butterflies, but those a harder to snap.
When photographing these expansive spaces timing is key so I’m always the first one to arrive and the last one to go. There is nothing not to like about walking around a gorgeous garden snapping at flowers, trying to get that bee and trying to get the background mountains under the best light.
It is very inspiring and motivating to see creative work literally blooming and thriving.
I hope you enjoy these photos as I much as I enjoyed taking them.
Posted on March 26, 2015
There I was, walking down the stairs of the San Diego Arts Institute followed by my echoing steps. There were only five people in the room, one of them was Ginger Shulick Porcella (director and curator at SDAI), and she was the one giving the workshop. It was no surprise that we were so few, after all writing Artists Statements is one of the most dreaded and feared subjects for most artists, and we were about to spend two hours doing just that.
To my surprise, the two hours went fast thanks to Ginger’s ability to keep the subject simple, engaging and interactive. I didn’t leave with my statement done, but now I have a better path to follow.
So here are some basics to get things flowing.
KEEP IT SHORT, 250 words or less will do.
KEEP IT SIMPLE, use everyday language.
STICK TO ONE PRONOUN, first or third person are both good to use, but stick to one.
You might want to rant and rave and give a lecture about your work because you poured your heart and soul into it, but, long and complex might end up not being read at all.
I’m sure you are already bored out of your mind just thinking about finally finishing that artist statement. But wait, here’s the best part and my favorite take on the workshop:
HAVE SOMEBODY ELSE WRITE IT FOR YOU
Yes, that was the main piece of advice Ginger gave. Relieving right?
Now, call that friend that’s so good with words, buy her/him a coffee and tell them all about your work.
Hope this helped!
Posted on March 19, 2015
I might have too many passions. One of them is cooking and eating. I count them as one because you can not have one without the other. Perhaps, I should actually say eating and cooking because my eating passion comes first.
I love recipes that taste delicious and are also healthy. No sugar added chocolate power bars have been my favorite snack of the past few weeks. They are the perfect treat to go with the afternoon or morning tea and also to take as a snack on hikes and outdoors activities. Chocolaty, sweet and nutty, what else can you ask for?
Here is what you’ll need:
- 1 cup of sunflower seeds
- 1 cup of whole nuts
- 1 cup of tender dates
-1/2 cup of tender raisins
- 1/2 cup of coco powder (straight coco, no sugar pleazzeee)
- A food processor
…And that’s it!
Make sure to mix separately. The dry with the dry and the wet with the wet. This means: process the nuts together and separately process the dried fruit together. I would also recommend mixing the dry first. After that, mix dry and wet ingredients in a bowl. I wouldn’t recommend mixing all of the ingredients at the same time in the processor because it tends to get stuck. Finally, put the mix together in a pan and flatten it. Cut them up into rectangles and you are done!
One little trick: if your dried fruits are too dry, soak them in water so that they loosen up. But be aware, don’t soak too much because you will end up having a sticky mess when you put it all together. This is also a good option if you want to use less dry fruit.
Feel free to mix and match with different dried fruits and nuts. Experiment with the proportions to see what best fits your fancy and taste. They taste super good without the cocoa powder too.
Raw, vegan, gluten free, no sugar added, guilt free and new age certified.
Taking the pictures of these bars and making them look good was quite a challenge. So please don’t judge them for the way they look after you do them.
Have fun cooking!