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 Boston: Lobster Cover

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Improper Bostonian: Bartenders Feature

I have, over the past year, spent a lot of time in bars around Boston.  That is, I have spent a lot of time photographing in bars around Boston for an upcoming self published book.  In that time I’ve thought a lot about what makes a great bar, and as simple as it sounds, its a great bartender.  Give me a dive bar with a great bartender over an expensive trendy bar any day. Great bartenders know that spirits can be as complex as wine and cocktails as nuanced as a delicious meal.  They know how to borrow from the past and innovate to create something new.  For this years Bartender’s feature I got to photograph a few new faces and revisit a couple old friends.  Check out some of the outtakes from the shoot and keep your eye out for our book coming soon.

Tyler Wang at Kirkland Tap and Trotter

Tyler Wang at Kirkland Tap and Trotter

Boston Cocktail

Bartender Nicole LeClair

Bartender Nicole LeClair at JM Curley

Boston Cocktail

Bartender Kevin Mabry

Bartender Kevin Mabry

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Bartender Ezra Star

Bartender Ezra Star at Drink Boston

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Bartender Will Isaza

Bartender Will Isaza

Boston Cocktail

Bartender Melinda Maddox

Bartender Melinda Maddox at BackBar

Boston Cocktail

Bartender Fred Yarm at the Russell House Tavern

Bartender Fred Yarm at the Russell House Tavern

Boston Cocktail

Improper Bostonian: Spring Arts Feature

I’ve always been fascinated by performers.  Actors, musicians, dancers, anyone who can get in front of a crowd and create magic before your very eyes.  However, I think it’s easy to forget that behind the scenes there’s a whole team of folks that help to make it happen.  I recently had the opportunity to get back stage at several of Boston’s theatre companies and document the unsung heroes that keep the shows going.  Shot for the Improper Bostonian’s Spring Arts feature, below are some outtakes from the shoots.

Director Spiro Veloudos of the Lyric Stage Co.

Director Spiro Veloudos of the Lyric Stage Co.

Wig and Makeup Designer Jason Allen

Wig and Makeup Designer Jason Allen

Actress Christine Power

Actress Christine Power

Wardrobe Supervisor Amanda Ostrow

Wardrobe Supervisor Amanda Ostrow

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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