Edible Boston

Edible Boston: New City Microcreamery

For my most recent article in Edible Boston I got a chance to check out the New City Microcreamery in Hudson, MA.  Opened in May 2015 by the same people who brought the Rail Trail Flatbread Co. to Hudson (located across the street), the microcreamery brings a new spin to an old practice.  Each batch of ice-cream is cooled with liquid nitrogen, resulting in a very cool (literally) cloud that is a wonder to watch.  

It's such a neat and interesting thing to see the ice cream being made, so I brought my trusty black background to isolate the process from it's surroundings. 

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Edible Boston: Microgreens

Technically speaking, microgreens are the shoots of salad vegetables such as arugula, Swiss chard, mustard, beetroot, etc., picked just after the first leaves have developed.  It's said that they pack four to six times more nutrients than their fully grown counterparts.  For a recent issue of Edible Boston I got to visit several area growers including We Grow Microgreens, LLC and First Leaves Family Farm.

Working on a tiny scale I tried to bring across the colors and textures of the microgreens, by creating full page images of the leaves.

 

 

Edible Boston: Dancing Goats Dairy

One of my favorite assignments from Edible Boston's Summer 2015 issue was the story on Dancing Goats Dairy in Newbury MA.  I had the opportunity to go up to the farm, tucked away on a beautiful corner of Tendercrop Farm, and spend the day with owner Erin Bligh.  I rarely encounter people that so clearly love what they do.  As writer Deb Kaneb so eloquently puts it, "Pure joy radiates from Erin Bligh when she talks about her treasured goats and the journey that led her to build a goat dairy on the North Shore of Massachusetts last year."  

 Photographs made for Edible Boston Summer 2015 Issue.
 Photographs made for Edible Boston Summer 2015 Issue.

While we walked around the farm the baby goats followed Erin with bounding excitement wherever she went.  As I got to meet more of them it became clear that they each have their own personalities.  Some were curious, others boisterous, and some had a clear interest in being photographers!

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After shooting the story at the farm I decided it would be a perfect place to start my first short film.  With a few days of filming I've collected a mountain of footage to sift through. Stay tuned in the coming months for the Dancing Goats movie!

Edible Boston: Compost

Sometimes I enjoy a really challenging assignment for the surprise of how beautiful the pictures can be.  I recently shot a story for Edible Boston on the state of compost in Boston.  Massachusetts recently passed the Commercial Food Waste Ban which is a "ban on the disposal of commercial organic wastes by businesses and institutions."  It's a big step since the Environmental Protection Agency estimates that nearly 21% of waste in landfills is food waste.  The new legislation is important and exciting but how do you make it look good? I took a trip out to a commercial compost operation on the north shore and snagged a few shots of the towering hills of compost in all its smelly glory, but it just didn't seem to be eye catching enough for the article.  Luckily I came prepared with a few buckets from the hardware store, threw on my gloves, and started picking stuff out of the piles.

With a few treasures in hand I went back to the studio and worked with my good friend and very talented food stylist George Simons who had saved his unused leftovers from the week.  Together we worked out a few arrangements of compost in its various stages that were fit to hang on a wall.

Edible Boston, Adam DeTour

We started by combining some of the inorganic things I found in the compost piles and combined them with George's leftovers.

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I found lots of bones, rocks, and leaves in the intermediate stage of the compost, which were great for this shot.

Edible Boston, Adam DeTour

The final product!

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Smiling George.

Edible Boston: Indian Head Farm

I recently had the opportunity to photograph Indian Head Farm in Berlin, MA for a story in Edible Boston.  The farm has been in the Wheeler family for almost 200 years.  Think about that.  Two. Hundred. Years.  That's a farm founded before the Civil War.  That's seven generations of farmers on the same land.  That's a very long time. One of my favorite images from the shoot is an image of family pictures laid out on the table.  When you're standing there looking out at the fields it's difficult to understand just how much history the family has there.  The pictures provided a glimpse into that history.

It wasn't until after the shoot that we realized another way to showcase the span of time that the Wheelers have been there. When we put the images of James Wheeler and the oil painting of his great-great-great grandfather from the civil war next to each other it was striking how similar they look.

Edible Boston Indian Head Farm

Edible Boston Indian Head Farm

Edible Boston Indian Head Farm

Edible Boston Indian Head Farm

 

 

Edible Cocktails

Out now is Edible Boston's first ever special edition Drink Issue with an article by Luke O'Neil about the connection between the kitchen and the bar.  For the story I was able to travel around to a wide variety of restaurants in the Boston area and photograph the drinks with their culinary counterpoints. And, of course, I may have sampled a few of the beverages. "Not too long ago bars and kitchens had an often adversarial relationship, particularly when it came to bars pilfering ingredients and not replacing them, or kitchens being stingy with the supply.  There was also a more substantial standoff at work in the bad old days of drinking, as Charles Draghi, chef and owner of Erbaluce explains. "For a chef, I was never a fan of cocktails, like a lot of chefs.  It used to mean a war between bar and customer's palate and what a chef was trying to do." Too many cocktails, before the current resurgence, were cloyingly sweet, or else overpoweringly alcoholic. You wouldn't want a diner to be drinking mudslides, say, or straight vodka martinis before a nice meal. But that all changed when bartenders and chefs realized they could work together to enhance the entire experience from first sip, on through the meal, and to the after dinner drink."

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R. Murphy Knives: Edible Boston Winter 2014

R. Murphy Knives are made in Massachusetts - and have been for 163 years. With carbon steel sourced from Ohio, blades stamped out on a press from 1890, and often-reclaimed wood carved for their handles, their small team of craftsmen creates pure, local magic.  Read more at Edible.

Edible Boston: Summer 2013 Cover & Feature

Adam's eye for lighting is showcased in these crisp photographs of Sky8 Shrimp Farm and founder, James Tran, for Edible Bostons' Summer 2013 Issue. These translucent sea creatures made the cover, proving the sky really is the limit at Sky8! Sky8_AdamDetour

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