I’d definitely recommend checking out the Growing Lots Blog for all the details about what Stefan is up to. It’s inspiring. The general gist goes like this: you hear ‘farm’ and ‘abandoned parking lot’ and you assume that the black top has been ripped out, right? Nope. Stefan is creating beds right over the top. The original concept of covering the whole plot with soil in one swoop didn’t work out, so he’s been going little by little, adding on to the main bed as he’s ready to plant more seedlings. He’s also experimenting with these ingenious planters (made of tomato cages, straw, and soil clocking in at about $1.75 each to construct) that hold an incredible number of plants for such a small footprint.

Mostly by chance, I stopped by on the morning of the farm’s first CSA share pick up day. Here’s Stefan harvesting some kale for one of the CSA boxes.

Hopefully I’ll have a chance to stop by in a month to check the farm’s progress. As the early season greens are harvested, late season things like brassicas and melons are just sprouting up, and I’m excited to see what the farm will look like as Stefan finds more ways to innovate and pull food from the urban landscape.

Portrait of a true urban farmer:

The cover story was shot at the Seward Child Care Center. They’ve received a neighborhood grant from the coop to teach their kids about food. One of the teaching tools is a compost bucket, which they keep underneath the fish tank. They feed it their lunch scraps, and leaves, and keep it watered, checking in with the worms and keeping ‘em happy. If there’s one thing you want it’s happy worms. Ask any of these kids, they’ll tell you the same thing.

Next up was a house remodeled to Gold LEED certification a couple years ago – amazing and very personal in the way they used materials that in most remodel projects would’ve been chucked in the dumpster, to make a super livable and beautiful new home. Definitely check out the magazine for the whole story on this staircase and all the other sustainable touches. Pretty inspiring.

Lastly, we’re entering the inaugural year of Growing Lots, a new farm being created right on top of an old parking lot. It will operate on the community supported agriculture (CSA) model, which is a fairly cutting-edge idea for an urban core area not on one of the coasts. I got to photograph the team at Seward Redesign, an incredibly innovative real estate development firm who is sponsoring the project (among the many projects they’ve got going, all enhancing sustainability and livability in the Seward neighborhood).

How great a client is the Seward Coop, sending me to meet all these amazing folks?

Now I’ve definitely got a certain amount of loyalty to the Birchwood Cafe – it’s the neighborhood deli in my neighborhood, after all – but I’ve got to shout out to the Cheeky Monkey Deli in St. Paul too. Beautiful fresh bread. These amazingly airy homemade potato chips. Organic meats. It’s the good stuff.

Cheeky Monkey is my friend Sarah’s neighborhood neighborhood deli, so I called her up to see if she’d be interested in letting me take pictures of her with a meatloaf sandwich – one of the signature dishes at the deli. As it turns out, Sarah orders the meatloaf sammie every time she goes to Cheeky Monkey. Her husband Craig has traveled the menu, but not Sarah. And, as she told me, every time a meatloaf sandwich lands in front of her she makes this face:

and that’s one of the reasons she’s my friend. : )

Here are a few more photos from our lunchtime shoot. Thanks loads to the fine folks at Cheeky Monkey for their hospitality and for plating up such photogenic and delicious food. Hopefully we can collaborate again.

What’s your favorite neighborhood joint? I’d love to hear about it in the comments.

The magnificent Pot Roast Sandwich. Oh, the pickled onions. Ah, the horseradish sauce. . .

But a couple days ago we had a one-day respite from the clouds, so I sped down to the vineyard before the clouds swallowed the sun again to check in on Nan and V in the fields.

These days the task is pruning back the vines of the one variety of grape that gets buried for the winter. Most of the varieties grown by Alexis Bailly stay on the trellises year-round and get pruned in the Spring. But one gets snipped in the fall, then buried as protection against the cold. As Nan explained to me, pruning is one of the main tools she has to impact the character of the grapes: the shape of the canopy, and the direction that the vine takes along the trellis directly shape a grape’s flavor profile. Pruning is an art built on years of trial and error, and it takes constant evaluation.

It’s interesting to watch an expert make her way down the a line of plants and quickly and efficiently sculpt vines in to shape. Pruning takes many quick decisions and movements; grape vines are such prolific growers that each one takes tens of snips. And there’s the medical exam part of the process, looking for small injuries in the vine that are all that soil-borne plant viruses need to take the entire vine down. And at the end of a growing season that started with a harsh winter, the medical exams can end up coming back. . . not as good as you’d hope.

But as Nan told me, many times she’s predicted the vineyard’s demise, and it keeps hanging in. All you can do is keep nurturing.

Grape vines, after the leaves fall

Pruned

A small but terminal injury

More of the Alexis Bailly story available here, and on the Alexis Bailly site.

The vineyard grounds are beautiful: the driveway takes you through rows of vines stretching out to the left and right, and behind the main building (made of knotty pine and Minnesota limestone) is a restored prairie and broad picnic grounds with big outdoor sculptures scattered around. Off to the side are two beautiful bocce courts with an outdoor dining area under vine-covered trellis.

As Johanna and I ate our picnic lunch and sampled from A. Bailly’s wines, I had a growing awareness of the harvesters having a great time at the end of a day of picking. Somehow we learned that the entire harvest workforce is made up of volunteers, and that there are actually more people that want to help every year than they can even use (and feed lunch and wine. . .).

Producing wine has got to be one of the pinnacles in the world of local food – not only are you dealing with the economics and all the physical realities of agriculture; you’re growing a crop that is extremely temperamental, with an attachment to a microclimate that takes years to completely work out. A couple of the big varieties that A. Bailly grows were actually developed at the University of Minnesota to harmonize with our climate; others have been brought in and tweaked over the 35 years the vineyard has been in existence. Add all this together, and what I see is a pretty amazing little community brought together by local food artistry of the best (ahem. . . alcohohic) kind.

Before we left I had decided that I wanted to know more about A. Bailly – I wanted to know more about the process, not just the harvest but throughout the year; about the community; about the balance that Nan Bailly has to achieve between being a farmer, a vintner, and a small business owner. Lucky for me, Nan is super open to people interested in what’s going on at her place. So after a few emails I went down last week for my first wander around. My plan is to keep going back as I’m able for the next year to get a sense of one cycle of grapes, starting with a little bit of the fermenting and bottling of this year’s crop, all the way through next year’s harvest. Hopefully by the end of it I’ll have a big pile of images that tell a story.

And with that introduction, here’s my first installment: some visual first impressions and wanderings around a working day at the vineyard. More personalities, perspectives, and stories to come over the next year.

Thanks to Nan, V, Kevin, and Joan for humoring me and letting me distract you from your work. And thanks for reading!

Photographing kids is always an attempt to organize sheer chaos, but these guys did a pretty great job pretending to be cold and pick pretend apples (they did actually eat the apples – that wasn’t a problem).

For those of you photo lighting aficionados out there, an explanation of the first shot above. As you can see in the first shot, the sun was pretty low in the sky when we did the shoot. I knew that there was going to be some action going on, and that it would need to be frozen for the main shot of the family at least. Given that the natural light was fading, and we were in and out of dappled sunlight, I knew there would be some lighting happening.

I love using the sun as a backlight – even putting the sun in the frame to get the nice rings of color – then pumping something in as a key light in front, so that’s what we did here. I had my assistant TJ climb a tree camera right and direct a Quantum Q-Flash towards the family. When combining ambient and strobe lights the main question is what exposure value do you want to give the background in relation to the subject, being lit by the strobe? I really wanted a bright background to give the scene as much warmth as possible, so I adjusted my exposure to give the trees in the background plenty of detail, and to blow out the highlights. Then I adjusted the Quantum to give a good exposure on our family, and blasted away.

First time I’ve ever asked an assistant to climb a tree for me. . . hopefully it won’t be the last.

Her favorite snack? Pickles.

What intrigued me most about Annie was that in our email conversation she called pickles a nostalgic snack; when she eats them she can visualize walking through the Minnesota State Fair, where you can buy ginormous pickles on a stick. So we went to the fairgrounds for our shoot, and I brought a couple jars of Gedney’s State Fair award-winning pickles upon which to snack.

But our timing was off: the fairgrounds were closed off to let the fair vendors get ready for the throngs. So we had to make do with one of the entrance gates.

Of all the snack subjects, Annie showed the least pain at eating her snack for the duration of the shoot. I told her to pace herself, but still, she took down almost an entire jar of Norwegian Dills. She’s got snack dedication, for sure. And after our time together she was even going to have lunch with her boyfriend’s parents (second meeting), but she showed not restraint.

Annie told me about a couple of her favorite pickle hook ups in New York – storefronts that deal exclusively in pickles. Annie, could you elaborate in the comments if you read this? And how did lunch go??

Which is one of the reasons I’m so excited to be working with them on their imagery – you can see the first newsletter I shot for them in PDF form here. The other reasons to be excited: great people who are fully willing to collaborate on the vision of a story, a mission that I wholeheartedly believe in right in my backyard, and amazing layout and branding provided by Spunk Design Machine.

Our first project was a backyard barbecue to highlight the August Eat Local promotion.

For you photog-types out there, a note on the lighting. I was absolutely excited about the evening sun blaring in from behind, but using only natural light would either have blown out the background and washed out the vivid color on the table, or left everything not the sky way under-exposed. So I set my base exposure to where I wanted the background to be, then I set two speedlights back from the near corners of the table to provide fill. The sweet spot was an exposure that gave highlights from the strong backlighting, with just enough fill to give detail and max color on the table and on peoples’ faces. The two speedlights were set to identical power, providing an even field of light over the table and subjects, giving me the ability to change my angle and not have to worry about resetting the lights. Then I could concentrate on composition and directing the subjects.

I’m really not embellishing when I say that I loved each course, but I did have favorites. Like at the Valentine’s Day dinner earlier this year, I thought the BW’s Executive Chef, Marshall Paulsen, did an amazing job with the early courses in particular. This time around a beet and chevre terrine with tangelo and melted leek sauce had a great mix of flavors. The pairing with Lift Bridge Brewery’s Farm Girl Saison was perfect as well.

Beet and Chevre terrine

The next course was spot on as well: trout with coppa cured at neighboring Craftsman Restaurant, fiddlehead fern, sunchoke chips, parsley almond pesto, and wild ramps, paired with Lake Superior Brewery’s Kayak Kolsch. Beautiful mix of textures, and I couldn’t get enough of the coppa.

Fried Fiddlehead Ferns

Trout with Craftsman Capa, ferns, parseley pesto, and wild ramps

As with all events at the Birchwood, this one put all the emphasis on the local, the creative, and the communal. When owner Tracy Singleton got up to speak, it was to draw attention to the farmers in attendance who supply the restaurant, Peace Coffee, and Eureka Recycling – who composts over 90% of the Birchwood’s waste. Just a super fun, delicious evening, liberally lubricated with great Minnesota beer.

Marshall Paulsen and his kitchen crew cranking out the plates

Plating of the Bison Ribeye

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