Archive for April, 2008


Heather & Mark’s Wedding

About 1 week ago I photographed Heather & Mark’s wedding in St Paul. The day started wonderfully, as it was the nicest Saturday in March, and it continued to be a lovely and intimate wedding with Heather and Mark’s close friends and relatives.

All the assorted nices and nephews were an amazing blend of mischievous and adorable. Like here where the boy grabed his sister’s hand for the photo:

Or here where the smallest nephew took a special interest in Mark’s flower!

After the ceremony, we took a large group photo of all the guests:

After the ceremony, Mark and Heather walked down to the local library (did I mention it was an unseasonably beautiful day!) to take some more fun photos.

The reception was at Forepaughs in St Paul, a restaurant with the brilliance to cover wonderful steak in wonderful bernaise sauce . . . but even beyond the food, the service was wonderful and the space speaks for itself.


Cheesemakers in Antigo and beyond

Jim and I were back on the road last week. We traveled to the farthest cheesemakers for this trip – to Antigo, Wisconsin and out by Green Bay. We then made a large loop back down to the Milwaukee area and back. Not very efficient, but we did get a great selection of local foods, including (of course) amazing cheese, but also chocolate, kringle, and meat products.

We went to the Green Bay area to meet the Master Cheesemaker fro BelGioisio cheese, a maker of fine italian style cheeses. The aging room for their American Grana cheese is a photographer’s dream:

We also saw the wonderful Antigo plant for Sartori cheese, home of the wonderful SarVechio cheese, one of my other favorite hard italian style cheeses. This is a photo of the Master Cheesemaker with the large brining vats:

The other Master Cheesemaker for Sartori cheese was a good sport, and we were able to photograph him in front of the local cos statue, the finest we have seen in Wisconsin:

We also stopped in central Wisconsin. These are some of my favorite photos that demonstrate the complexity of the machines that make most modern cheese: