About

I’m getting back in to blogging after taking several years’ hiatus. Thanks to Mark’s domain and the Swalrus Network, I have start blogging and writing again. Visit My Flickr for access to photos I’ve taken and post about. I’ve recently started using Yelp to help contribute to local reviews as well.

I’ve never had any formal photography training.

There, I said it, the cat’s out of the bag. So why do I have a photography blog? I think one of the hardest things to overcome when you’re trying to get into the world of photography is the giant glass ceiling the professional photographers need to keep in place to keep their businesses alive. Unfortunately with the advent of digital cameras, everyone can technically shoot as good a photo as professionals. The timing, people placement, framing/composition – that is what separates the pros from the joes, it’s no longer the equipment. With so many people armed with digital cameras flooding the market, each professional photographer’s market share becomes that much smaller. Although admittedly I am trying to get my own piece of market share, the photography section of my blog is focused on photo techniques, equipment and some travel photography aimed at giving new photographers some insight/help.

Uh oh. We’re on to secret 2. I’m not a chef, and I was only a cook for a short while.

Cooking was something I picked up (like a lot of people) in college. I used to pride myself on my boxed mac n’ cheese dinners where I’d cut up some hot dogs and make it extra good. After eating far too much boxed food, my appetite for cooking grew. I ended up volunteering for Sur La Table cooking classes, allowing me to practice prepping everything (chopping veggies, measuring, kneading, boiling, poaching, deep frying, etc). I must have volunteered 2-3 times a week during the school year for 3 years or so. The experiences at Sur La Table helped my interest in cooking grow and become a hobby. Additionally, I owe all my deep frying skills to the one and only Hooters. Yes, I donned the orange apron, tacky shirt, and hooters cap for a summer and did two things: (1) fry station and (2) sauce station. So although I haven’t had any formal training for cooking, I try to gauge my food entries for those people like me – who like food and take interest in it, but don’t want to pay ridiculous amounts of money to learn it.

The rest of the stuff you’ll find is really just stuff that interests me, fun stuff, or things that I just want to get off my chest. The occasional rant, rave, or opinion is probably some form of stream-of-consciousness I have little control over. I do like to hear from readers, so please leave comments if something catches your attention!

Recent reviews by Wade C.

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