BACK OF THE HOUSE photographs @ Whole Foods Bowery NYC

A selection of my BACK OF THE HOUSE photographs are now on display at Whole Foods Bowery NYC, upstairs, past the conveyor belt sushi, in/around around the stadium seating area, from April - early/mid June 2010. Enjoy.

Edible Communities' 2010 Eddy Awards

Happy to announce, that I was a finalist in two photography categories during the Edible Communities' 2010 Eddy Awards.

Best Cover
Edible Manhattan, July/Aug 2009, Gray's Papaya hot dogs (recession special)



Best Photography, Non-Cover
Edible Brooklyn Fall 2009, BACK OF THE HOUSE: Roberta's




As a whole, Edible Brooklyn and Edible Manhattan had quite a good showing, with one WINNER ...

Best Editorial - Beverage Focus
Edible Manhattan, March/April 2009, "Through the Drinking-Glass, and What Del Found There" by St. John Frizell

... and a handful of other finalists ...

Best Editorial - Website
Edible Brooklyn

Best Editorial - Political or Social Issue
Edible Manhattan, Nov/Dec 2009, "The Slaugherhouse Problem" by Ann Monroe

Best Editorial - Historical
Edible Manhattan, March/April 2009, "Net Loss: Shad Swim Against the Tide of Time" by Peter Hoffman

Best Editorial - Food or Cooking
Edible Manhattan, July/Aug 2009, "Iconic Foods: The Hog Dog" by Robert Sietsema

Congrats to our staff and the Edible Communities as a whole for another wonderful year of Edible.

BACK OF THE HOUSE photographs at Whole Foods Union Square NYC

From January - March of 2010, a selection of my BACK OF THE HOUSE photographs will be on display in the upstairs cafe at the Whole Foods Union Square NYC.

EDIBLE MANHATTAN, Issue 9, Jan/Feb 2010

Cover photo "Subway Inn" by Micah Beree

Welcome to 2010! A new year, decade, and issue of Edible Manhattan (#9, Jan/Feb 2010)!.

We start off the year with a look inside the BACK OF THE HOUSE of Hearth and into the mind of Chef Marco Canora, who's unflinching Italian cooking and his 4 prized chef's seats sidled right up to the open kitchen, are some of the most sought after in NYC.

We trot the world a bit with a bus trip to a Japanese mega-mart, Mitsuwa, a visit to the Londoners' Myers of Keswick, Mastiha Shop's Mediterranean influences, and Scottish game hunting with Chef Terrance Brennan.

Also, the meat of the matter, chocolate dipped bacon at Roni Sue Chocolates, and Josh Ozersky's (aka Mr. Cutlets) look inside the family history of LaFrieda Meats.

PICTURE MAGAZINE Sept/Oct 2009 interview on "food" photography

Interviewed as photo editor of Edible Manahttan for PICTURE Magazine's Sept/Oct 2009 issue along with Michael Balzano, art director of EatingWell and Darra Goldstein, editor-in-chief of Gastronomica, on our varied approaches to "food" photography.

EDIBLE BROOKLYN, Issue 15, Fall 2009

Out this week, Edible Brooklyn's Fall 2009 issue.

Covering the BACK OF THE HOUSE, of Roberta's pizzeria eden and more in Bushwick.

An underground cult favorite hot sauce at Waterfront Ale House.

High spirits at Tuthilltown Grist Mill, Hudson's own Whiskey being produced only a few hour train ride from Grand Central Station.

And a roundup of Brooklyn's coffee "bean scene", dumpling factory tour, ...

EDIBLE MANHATTAN, Issue 7, Sept/Oct 2009

Where did the summer go?

Well, here's to the almost autumnal Edible Manhattan, Issue 7, Sept/Oct 2009. (cover by Ramin Talaie)

Went photographic search of schmaltz in the BACK OF THE HOUSE at Sammy's Roumanian.

Found a Fruit and Vegetable Alphabet Wall.

Toured the director of NYC Opera, George Steel's fridge for "In the Kitchen With".

Took an upstate getaway at Tuthilltown Grist Mill, makers of Hudson Valley's finest whiskey, and local spirits.

Recanted Zagat's origins, surveying a history in voicing the public's taste(buds).

Also, met with Chefs in Schools, explored the new directions in Corporate Cafeterias, and visited Central Park to Forage with "Wildman" Steve Brill.

MHT Photo Shows: BOH @ James Beard House, edible @ Whole Foods

A solo show of the latest "mise en place" edition in my BACK OF THE HOUSE Project is on the walls at the James Beard House, 167 West 12th St (5/6 Aves), Sept - Oct 2009 . Visit here, http://jamesbeard.org/?q=node/1514 for more info.




Also, curated a show for Edible Brooklyn / East End / Manhattan (which includes a few of my own works) on the walls of Whole Foods Union Square location, in the 2nd Floor cafe. There will be an opening tea party on Wed. Sept 15th, from 10AM-1130AM. It's free, though you need to RSVP via this link, http://www.wholefoodsmarket.com/stores/unionsquare/storecalendar.php
It will run until Dec 2009.

To follow, is a solo MHT show from Jan. 2010 - March 2010 (also at Whole Foods).

EDIBLE Photo Show at Chelsea Market

FOR IMMEDIATE RELEASE
Contact: Michael Harlan Turkell, Photo Editor, Edible Manhattan/Edible Brooklyn, michael@harlanturk.com, 646.808.4159

ALL FEBRUARY, EDIBLE PHOTO SHOW UP AT CHELSEA MARKET

WHAT: 70 mouth-watering images that tell the story of the people behind your food
WHEN: February 2009
WHERE: Chelsea Market, 75 9th Avenue (Between 15th and 16th Streets), Hours: Monday - Saturday: 7am to 10pm, Sundays: 8am to 8pm
WHO:
For the entire month of February, Chelsea Market hosts an exhibit of 80 images from Edible Manhattan, Edible Brooklyn and Edible East End, three sister magazines are devoted to telling the story of food from Manhattan to Montauk. (These three Edible’s are also part of Edible Communities, a rapidly growing national network of 50 locally owned magazines that all share the mission of celebrating their food communities.) The images include the clandestine Gotham beekeeper, the nicotine-addled sous chef, the tenth-generation Sagaponack potato farmer, and the uncompromising doughnut maker. All of these images were selected by Michael Harlan Turkell, photo editor for Edible Manhattan and Edible Brooklyn. Please visit ediblemanhattan.com, ediblebrooklyn.net and edibleeastend.com, or chelseamarket.com, to learn more.

* We are looking for new spaces to hang this show when it ends it run, so please pass this around in hopes that we can find a new location, allowing us to add future Edible images to the growing collection.

YAHOO hotjobs: Resolutions for 2008

I was interviewed for by YAHOO hotjobs about my professional resolutions for the new year.

6. Spend money to make more money

Now, anyone know a good CPA?

Edible Manhattan, Food Writing Forum at The New School VIDEO

If you missed the Edible Manhattan and our "Food Writing Forum at the New School", now you see the video here.

25 Under 25 V2: Gallery Opening/Reception

Thank you(s) to all that came out and made last week's book launch. Now onto the gallery show! 25 Under 25 V2

Thursday, May 29, 6–8 p.m.
Exhibition Opening, Reception
Gulf and Western Gallery
Tisch School of the Arts at NYU
721 Broadway
New York, New York 10003
http://photo.tisch.nyu.edu/page/gallery.html

(Runs until Friday June 27th)

Reception
Thursday, May 29, 10PM-12AM
Mansion
530 W 28th St, NY, NY
RSVP: powerHouse@mansionnewyork.com

25 Under 25 V2: Book Launch/Signing

Today is the first of two events for
25 Under 25 V2. Hope you can make it. I know I'll be there.

Thursday, May 22, 6–8 p.m.
Book Launch and Signing
With a conversation between Sylvia Plachy and the 25 Under 25 Photographers
powerHouse Books
37 Main Street
Brooklyn, New York 11201
http://www.powerhousebooks.com/contact.php

NEXT WEEK:

Thursday, May 29, 6–8 p.m.
Exhibition Opening, Reception
Gulf and Western Gallery
Tisch School of the Arts at NYU
721 Broadway
New York, New York 10003
http://photo.tisch.nyu.edu/page/gallery.html

THE PHOTOGRAPHS NOT TAKEN

THE PHOTOGRAPHS NOT TAKEN

Fellow "25 Under 25: Up-And-Coming American Photographers", Will Steacy, has put together a series of stories about the "The Photographs Not Taken", of which I am honored to have contributed. The full roster reads as follows: Paul D'Amato, Shane Lavalette, Dave Jordano, Brian Ulrich, Laura McPhee, Christian Patterson, Simon Roberts, Benjamin Donaldson, Michael Harlan Turkell, Matt Salacuse, Timothy Archibald, Amy Stein, Simon Roberts, Nina Berman, Grant Willing, Lisa Kereszi, Rachael Dunville, Todd Deutsch, Rian Dundon, John Movius, Alec Soth, Debbie Fleming Caffery, Elinor Carucci, Amy Elkins, Andrew Moore, Eirik Johnson, Peter Riesett, Misty Keasler, Chris Jordan.

Here's my entry:

Poilane bakery is fabled to produce the best bread in the world. It’s most recognized for its “miche”, a two-kilogram sourdough round, made simply of flour, water, and salt. In planning a food-centric trip to Paris, I inquired if I could spend some time at Poilane, photographing its daily operations, and specifically, its subterranean wood-fired oven.

The storefront is antiquated yet authentic, a stark contrast to much of the 6th arrondisment, the shopping district highlighted by high fashion and where the bakery is located. When I opened the door, I breathed in a poignant waft of history. The all-female staff, clad in the same grey linen that lines most Parisian breadbaskets, noticed the camera around my neck and, as they do with all tourists, offered me a sample of their sables (golden, crisp cookies). Rather than explaining that I was there to photograph, I politely placed a sample on my tongue and felt its sweet, buttery grit melt into an epiphany. The apparition of Poilane’s tradition was embedded in its every morsel.

Genevieve Briere, the executive assistant to the shop’s owners, soon came out to meet me. By then I must have had half a dozen sables. She led me through the front office, which was decorated with royal, baroque-style still life paintings of bread, and then down a short hallway to spiraling stone stairs. I descended, every step revealing the natural stone walls of a space no larger than the petit cafe where I had sipped my café crème earlier that morning. It smelled alive, literally, with fermenting bread starters scenting the air.

I was introduced to the baker, a young Parisian in his mid-twenties, sculpted like an Olympian, with a bohemian casualness. He did not speak English, and I knew no French. Even his name eluded me as Genevieve said goodbye and made her climb back up the stairs. He began to work and I pointed my lens towards him, hiding behind my camera to avoid our language barrier. His face, dusted with flour, made his skin look porcelain soft. He strafed over to a wooden table and lifted a damp towel, to unveil six round boules rising in baskets.

Beads of sweat trickled from my neck to my ankles, soaking into my socks. It was easily over 100 degree Fahrenheit. The baker began loading arm-length pieces of split wood into a lower compartment of the oven to kindle the fire.

A fog had formed on my lens, blurring my vision. This didn’t matter much in retrospect, because sometime between the first spark and the last finished miche, I had unwittingly only taken a handful of photographs. I was awestruck by bread.

There were large metal tools being used to maneuver the chimney, which spit roaring flames, in order to bring the stonewalls of the oven to temperature (somewhere between 500F – 900F). This process took half and hour.

When the oven was ready, the baker cut a script “P” fancifully into each loaf with an X-acto knife, a few seconds before plunging the loaves into the heat.

Hot plate of sables came sizzling out of the oven, and with a tempered hand, the baker handed one to me. It seared my fingertips, but like all food that’s too hot to touch I threw it in my mouth. I let out a wordless whisper, a cathartic exhale.

NY TIMES, "The Art of the Kitchen" mention on the Food Calendar