With all the dreary weather today I thought I’d share a bright image from early spring in New Zealand, as my partner Judd and I traversed through Mount Cook National Park last December.
This past New Year’s Day, at around 4 A.M., I found myself in a basement nightclub on Broadway in New York, riding my second (or perhaps third) wind of the night after being in turns impressed and shocked by my very first Touchpants performance. In addition to veteran performers such as Phish drummer Jon Fishman, the band also included Aram Bedrosian, a supremely talented bassist hailing from Burlington. Though I’d met him several months before, it was my first time seeing him live onstage. I’m not a musician, but it doesn’t take one to know that Aram kicks ass on the bass.
Aram is a soloist, ensemble player, teacher and composer – you can occasionally catch him guest-playing with visiting bands such as Beats Antique, and he’s about to release a new album, A Dark Light. Check out a preview of the album here and stay tuned on his website for details. He’ll also be playing with Touchpants again at Nectar’s on April 20. Cheers!
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Several months ago I had the beautiful and charismatic singer/actress Jane Beaumont-Snyder up to the studio for some portraits. Trained in classical voice, dance and acting, Jane has also dabbled in poetry, massage therapy, astrology, organic farming and philosophy. You may have caught her wowing the audience in Spielpalast Cabaret, Orkestriska’s Box and host of other plays and performances, or treating Church Street to her soprano melodies. The photos were so fun to go through – I had her sing a bit, and there were some wonderfully expressive images. My personal favorite, though, is this one: a quiet moment between photographer and subject.
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Last year Royal Larocque was kind enough to let me visit the Royal Butcher in Randolph as a part of my farm-to-table project. After months of photographing vegetables, farm workers and cute farm animals, I thought it was time to include some of the messier aspects of food production in my story (I started with chicken slaughter to ease into the subject).
For most of us that eat meat, we tend to consume it while giving as little thought as possible to how meat gets to our plates. As you can imagine, it’s not pretty to slaughter and process cows, sheep and other animals, and I found myself witnessing a whole other aspect of food production that I’ve never seen before. Despite the mess and blood, the workers at the Royal Butcher were unfazed, professional, and went about their work with great focus and attention to detail.
A cow peeks through metal bars while waiting for processing at the Royal Butcher slaughterhouse (abettoir) in Randolph, Vermont.
A worker at the Royal Butcher processes a cow. After using a ‘percussion stunner’ on the animal, it is bled upside-down for several minutes. Here, the cow is being skinned; next it will be eviscerated and cleaned.
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