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Author Topic: Re: Recent Professional Works 2  (Read 436584 times)

fredjeang2

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Re: Recent Professional Works 2
« Reply #180 on: March 24, 2013, 08:54:42 PM »

England is full of obese people, you really notice it when you leave London for the provinces, I'm a 'middle aged'  29in waist 6footer who years ago would be considered 'normal' but now I'm looked at as undernourished (I have a healthy appetite) when I was at school there was 1 'fat kid' now 30% are obese.



Well, I can tell you the Britain is now offically the worst country in Europe for the weight problem, and problem it is, because as they tell us, the Health Service won't be able to cope with the results. And that will affect everybody, regardless of how diet-conscious they may be.

I hate to say it, but Mac and the rest do good business in Spain... the Mac carparks we passed in France always looked pretty busy, but that might be because of the early lunch hours there...

Rob C

THIS is the cure, beleive me.


and for the ones who really can't deal with japanese food, may this will convince you?



Come-on! eating raw is healphy. Another one for the most recalcitrants.










Now....








AT YOUR OWN RISKS


« Last Edit: March 24, 2013, 09:07:39 PM by fredjeang2 »
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Eric Myrvaagnes

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Re: Recent Professional Works 2
« Reply #181 on: March 24, 2013, 11:40:48 PM »

Oh dear, how can anyone top Fred's post? Even Rob?

And I've been thinking of writing a new best-selling weight-loss book based on my own experiences: It will be called the Kidney Stone Weight-Loss Program. I have succeeded in losing ten pounds during the last two weeks since the Kidney Stone hit. Maybe I'm ready to try the Japanese diet now...

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-Eric Myrvaagnes

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Rob C

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Re: Recent Professional Works 2
« Reply #182 on: March 25, 2013, 04:47:48 AM »

As I sometimes suspected, daily bread and silver cutlery are not necessities; I'd be happy to go on a fuller diet and eat with my fingers. Succulent.

Rob C

SecondFocus

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Re: Recent Professional Works 2
« Reply #183 on: March 28, 2013, 01:25:08 PM »

fredjeang2 THANK YOU!

I can finally imagine myself as a food photographer!

THIS is the cure, beleive me.


and for the ones who really can't deal with japanese food, may this will convince you?



Come-on! eating raw is healphy. Another one for the most recalcitrants.










Now....








AT YOUR OWN RISKS



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Ian L. Sitren
SecondFocus

Slobodan Blagojevic

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Re: Re: Recent Professional Works 2
« Reply #184 on: March 28, 2013, 02:15:40 PM »

THIS is the cure, beleive me.

Not so fast, my friend!

While the prospect of eating sushi as served in the attached photographs is surely tempting (for a different reason though ;)), it shall be noted that:

Quote
Supermarket sushi is much more like typical fast food than you'd think, with a couple of California rolls packing as many calories and twice as much sugar as a Big Mac and French fries from McDonald's.

as per this article.

Eric Myrvaagnes

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Re: Recent Professional Works 2
« Reply #185 on: March 28, 2013, 03:00:43 PM »

But I've never seen supermarket sushi that looked at all like Fredjeang2's.
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-Eric Myrvaagnes

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Codger

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Re: Recent Professional Works 2
« Reply #186 on: March 28, 2013, 03:08:21 PM »

Probably a California Trader Joe's.
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Rob C

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Re: Recent Professional Works 2
« Reply #187 on: March 28, 2013, 06:25:40 PM »

Hasn't she got a lovely mouth!

Rob C

fredjeang2

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Re: Re: Recent Professional Works 2
« Reply #188 on: March 28, 2013, 07:19:34 PM »

Not so fast, my friend!

While the prospect of eating sushi as served in the attached photographs is surely tempting (for a different reason though ;)), it shall be noted that:

as per this article.

Ok Slobodan,
fast-food-shushi are crapp too...

Here is the ultimate diet.



 >:(

Rob C

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Re: Recent Professional Works 2
« Reply #189 on: March 29, 2013, 10:54:48 AM »

Kodachrome 64 Pro, Nikon F or F2 Photomic, 3.5/135 Nikkor.

Sand, palm fronds and a mango. But you knew that.

;-)

Rob C
« Last Edit: May 09, 2013, 05:05:19 PM by Rob C »
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SecondFocus

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Re: Recent Professional Works 2
« Reply #190 on: March 29, 2013, 03:50:52 PM »

Yes! My kind of food photography yet again!

When I get back from Budapest in a few weeks, it is a new specialty for me!

Gonna start practicing right now and I should be an expert quickly no matter how much I have to apply myself :)

Kodachrome 64 Pro, Nikon F or F2 Photomic, 3.5/135 Nikkor.

Sand, palm fronds and a mango. But you knew that.

;-)

Rob C
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HarperPhotos

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Re: Recent Professional Works 2
« Reply #191 on: March 29, 2013, 05:04:21 PM »

Hello,

Shot some years ago.

Cheers

Simon
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Simon Harper
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Eric Myrvaagnes

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Re: Recent Professional Works 2
« Reply #192 on: March 29, 2013, 07:44:12 PM »

Personal message to all the Big Pros:

Since this thread (version 1) first started, this is one that I have always thoroughly enjoyed. Being an amateur myself, I never wanted to put in my two cents when the Pros were discussing things.

But I've decided it's time to give a big Thank You to Simon, Bcooter, Kirk, Chris Barrett, Mr. Smith, and many others who have not only showed amazing stuff over and over again, but have been willing to share so much information about what they do and how they do it.

Perhaps best of all is the fact that while working for clients, you all seem to really enjoy what you are doing and continuously demonstrate imagination, creativity, and all that good stuff.

So again: Thank you all!

Eric M.
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-Eric Myrvaagnes

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HarperPhotos

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Re: Recent Professional Works 2
« Reply #193 on: March 29, 2013, 08:13:07 PM »

Hi Eric,

Thank you for your kind words.

I am very thankful that on the 1st April it will be my 28th anniversary when I went pro. I have and still love my profession and are grateful the there a people out there who what to pay me to take photos.

Having to having a job which I find so enjoyable and the get paid to do it is a blessing.

Ciao

Simon
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Simon Harper
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FredBGG

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Re: Re: Recent Professional Works 2
« Reply #194 on: March 30, 2013, 01:06:17 AM »

Not so fast, my friend!

While the prospect of eating sushi as served in the attached photographs is surely tempting (for a different reason though ;)), it shall be noted that:

as per this article.

Get's even worse..... Sushi may look pretty, but it hides some nasty little secrets...



I prefer cruelty free vegan... my favorit vegan joint makes some delicious sushi inspired goodies.
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Kirk Gittings

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Re: Recent Professional Works 2
« Reply #195 on: March 30, 2013, 02:40:54 AM »

Personal message to all the Big Pros:

Since this thread (version 1) first started, this is one that I have always thoroughly enjoyed. Being an amateur myself, I never wanted to put in my two cents when the Pros were discussing things.

But I've decided it's time to give a big Thank You to Simon, Bcooter, Kirk, Chris Barrett, Mr. Smith, and many others who have not only showed amazing stuff over and over again, but have been willing to share so much information about what they do and how they do it.

Perhaps best of all is the fact that while working for clients, you all seem to really enjoy what you are doing and continuously demonstrate imagination, creativity, and all that good stuff.

So again: Thank you all!

Eric M.


Thanks. I still find it hard to believe, 35 years later, that I get to do this for a living. In a very real sense it is both my vocation and my avocation. Personally, I have always thought sharing and or teaching my knowledge is part of paying you dues. This summer I get to add (in Santa Fe) yet a third university I get to teach at and I am stoked as it is a large format b&w film class. Though I have continued to shoot film for my personal work, I haven't taught it in maybe ten years. How sweet is that? I've found that usually (sometimes in surprising and mysterious ways) I get more back than I give.
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Kirk

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MrSmith

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Re: Recent Professional Works 2
« Reply #196 on: March 30, 2013, 06:35:21 AM »

I got called a 'big pro'  ;D thanks, raised a smile and made me laugh.
I wouldn't say I have posted many images or  'amazing stuff' but that's becuase the MFonly rules have only been relaxed recently. ::)

I like looking at other pro's work, but often it's hard not to think about what's outside the crop (lights,production, retouching, pain in the bum clients etc)
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Craig Lamson

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Re: Recent Professional Works 2
« Reply #197 on: March 30, 2013, 08:28:54 AM »

Thanks. I still find it hard to believe, 35 years later, that I get to do this for a living.


I think its might be interesting to ask how long everyone has been doing this stuff?

I'm at 32 years.  I too have many times been amazed that I get paid for doing what I love.
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Chris Barrett

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Re: Recent Professional Works 2
« Reply #198 on: March 30, 2013, 10:01:51 AM »

Shooting professionally since I was 26, so 17 years.  12 at HB, 5 at CB.

Damn, is that all??!!

Rob C

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Re: Recent Professional Works 2
« Reply #199 on: March 30, 2013, 10:10:53 AM »

I think its might be interesting to ask how long everyone has been doing this stuff?
I'm at 32 years.  I too have many times been amazed that I get paid for doing what I love.




Professionally, since 1960; on my own account since 1966.

I don't know if I have retired or am just waiting for the 'phone to ring; maybe it's not connected anymore... one day I'll check it out.

;-)

Rob C
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