My colleague Nate Ryan was nice enough to swing by and film a little behind the scenes of the day, and I think he did a good job of conveying how a food shot comes together: the experimentation with composition, ingredients, and propping, then the careful preparation of the ‘hero’ dish and capture of the final shot.

Behind the Scenes: Chicken with Rachel from Chris Bohnhoff on Vimeo.

Thanks to Rachel and Nate for the chance to create together.

I arrived at the home of Pat and David Barker last week for the Plymouth Church Neighborhood Foundation and immediately felt like family. We talked (over cookies) for a good 20 minutes before the topic of our shoot even came up, swapping stories of the babies in our lives (their two week old great granddaughter, my seven month old son), and about their passion for helping homeless youth, which grew out of Pat’s tenure as a high school science teacher, when she discovered how prevalent teenage homelessness is.

I saw this picture as I was packing up after the bulk of our shoot, and had to unpack and take another minute to capture it. I’m so glad I did.

The work I do with nonprofits is so important to my professional life. Not only do I get to meet people who do amazing, selfless work, and help tell compelling stories that the public desperately needs to hear, but also I invariably leave nonprofit projects reinvigorated, both in terms of my photography and my faith in the basic goodness of humanity. I’m in the very lucky position of meeting amazing people like the Barkers on a regular basis. It’s the number one reason I’m a photographer.

Large dice any combination of sweet potatoes, rutabaga, parsnips, potatoes, carrots, onions, and fennel so that you’ve got a nice layer on the bottom of a dutch oven. Toss with olive oil and salt & pepper, and bake at 450 for 30 minutes. Meanwhile, take a few of your favorite sausages, slice, and brown.

After 30 minutes of roasting the veggies, add the sausage and 2 cups of chicken broth, and roast for another 15 minutes. Bam!

As with so many vegetables, cabbage is so beautiful because of the textural contrasts – the smooth, almost waxy outer leaves, and the amazing layers that emerge when you cut in to it. Good stuff.

But this stuff beckoned to me, with its color palette and texture. And while it’s not my favorite, make no mistake: I will eat it. Soon. Probably stewed, with sweet potatoes.

I returned to the studio from Heartland Market with a bulb of fennel, which is fun for its contrasts. The very sturdy and layered bulb gives way to amazingly delicate fronds. I tried to do justice to both identities here.

Many thanks to my friend and photo colleague Mette Nielsen for the prop loaners. So nice to have friends with good taste.

As of this month I’ve taken up part time occupancy of Rat Race Studios in Lowertown St. Paul, a very exciting development for all the possibilities it opens up for new directions and capabilities in my work. And to inaugurate my stay here I’ll be working on a personal project throughout the winter on produce. Because one block from the studio is the heavenly Heartland Restaurant and Farm Direct Market.

Last year I photographed Chef Russo for the Culinary Mistress, and lamented that I didn’t find myself in Lowertown more often to take advantage of the market and deli’s offerings. Now, here I am, practically in their dining room. The Farm Direct Market has beautiful produce, like this red beet.

Stay tuned for my weekly series, and if you follow me on Twitter I’m sure you’ll hear and see a sampling of the Heartland Deli’s sandwiches too.

We had a great time doing laps down Minneapolis’s historic Main Street, Craig on his swank ride, me flat on my belly in the back of my mini van, strobe clamped to the open hatch back, Craig’s friend Hunter doing an admirable driving job not crashing in to Craig or anything else. Best of luck to Craig on his award nominations!