My friends are probably going to kill me because instead of telling them my very exciting news in person or on the phone or even in an email, I am announcing it here, on my blog, for all to read about at the same time.
Things are busy these days. I am sure my friends will understand. :)
Anyway! Remember that post back in June? The one where I said I was up for a dream photo job?
Yes, well, I am happy to say that it has become a reality.
I will be doing the photography for an AWESOME book, by an amazing person.
Let me explain....
Once upon a time, there was a man named Kurt Timmermeister.
Way back in the day, Kurt owned a lovely little establishment called Cafe Septieme. It originally opened in Belltown and was so successful that it changed location and lived on Broadway for many years to come, (for those of you have been there, remember the huge bowls of cafe au lait and the deep red walls???)
Kurt was passionate about his food, his customers, and his close proximity to both.
But after running his restaurant for 18 years, he decided to sell it in 2004 and spend his time on his land on Vashon Island, which he had purchased years before.
Kurt wanted to continue to make great food, but he wanted to be self-sufficient. He wanted to close the gap between the grower and the consumer, and make amazing food for himself and the people he cared about.
So he learned how to farm, and Kurtwood Farms was born.
Not only is Kurtwood Farms one of the few producers of Grade A Raw Dairy in Washington state, but it is the home to the famous-among-foodies, Sunday Night Suppers.
Every Sunday night, 20 lucky people gather around a table in the Cookhouse, (a fantastic, European-style open kitchen/dining area on the farm) to share an incredible meal.
With the exception of wine, coffee, flour, sugar, salt and pepper, every thing prepared for the dinner comes from Kurt's farm: the meat, the veggies, the cheese, the butter...all of it, except for those few things I mentioned. So, since things like olives and citrus don't grow in our climate, olive oil and lemons are absent from the kitchen. Instead, Kurt has an apple orchard and makes apple cider vinegar to use when something acidic is needed for cooking.
So, to make a long story longer, Kurt wrote a book proposal which outlined how he moved from being an urban restauranteur to a sustainable farmer. Just one week after submitting it to one of the biggest publishing houses in New York City, Kurt was offered a book deal.
So, now, in addition to being a very busy farmer, and over seeing his Sunday Suppers, Kurt is writing a manuscript that needs to be completed by spring of next year.
And I am doing the photography: documentary-style B&W shots for the book, and tons more color photos that will go on a blog about the book.
Not only do I LOVE going out to the farm and photographing the daily tasks and rituals that keep it running, but I wholeheartedly support and believe in what Kurt is doing.
He is so humble and so kind, and he isn't afraid of asking questions or admitting he is still learning about how to do what he does. I have so much respect for him.
This article succinctly describes the experience of visiting Kurt's farm.
And then there's the food. Oh, the food.
There is a reason why it's nearly impossible to get a seat at Kurt's table. The food is just THAT good.
Anyway, enough rambling. You get the point.
Since I will be spending quite a lot of time at the farm over the next several months, I will keep you posted with my progress, (or maybe just send you over to the book blog, once it's up and running.)
Lastly, I just wanted to say thank you to everyone who has sent emails and voiced their support for the new direction my business is taking.
I appreciate it more than you know.