hEArT ohio | Hartzler Milk

HOOKED | HARTZLER MILK

"All milk tastes the same." you might say, if you haven't tried Ohio milk. Ohioans care about milk, as clearly evidenced by the amount of ice cream produced here every year. Columbus is best known for Jeni's Splendid Ice Creams, Cincinnati's known for Graeter's, Utica for Velvet Ice Cream, Granville for Whit's Frozen Custard, and so on. If it weren't for great milk, there would be no great ice cream.

And this is some great milk. 

What's to love about Hartzler Milk?

1. It comes in a cool glass bottle with two convenient handles.
2. Return the glass bottle, collect the $1.50 deposit, and Hartzler's will REUSE the bottle.
    Not recycle it, they actually reuse the very same bottle.
3. Glass bottles keep milk colder. Yum.
4. It's Non-Homogenized. (keep reading, there's more about this.)
5. It's available at many chain grocery stores, small local stores and farmers markets, meaning it's easy to find. 
6. No chemicals, pesticides, herbicides, GMO seeds, or hormones have been used on the farm
    or added to this milk since 1964, surpassing organic standards.
7. It JUST TASTES BETTER.

It tastes how milk should taste. Creamy, cold, and nutritious.

This has a lot to do with the milk not being homogenized. Homogenization was developed to mix the natural layer of cream that forms on the top INTO the milk, for overall consistency of product. Hartzler milk leaves the layer of cream on top, which can be shaken and distributed before pouring or eaten on its own. (This may just become your favorite part.) The cream gives the milk a clean, full-bodied flavor.

Just like how Coke tastes different in a can vs. from the soda fountain, plastic containers affect the flavor and temperature of milk. We drink out of glasses because glass has the least influence on flavor. An added health benefit of Hartzler's? It's easier to digest. Individuals who'd given up drinking glasses of milk long ago due to upset stomachs can possibly enjoy milk as though they're kids again. 

Get hooked on Hartzler milk. Can be found at:
Green Bean Delivery
Raisin Rack
Westerville Farmers Market
and many more

Want to see more delectable food photography in Columbus? Browse the blog or hop on over to Photo Kitchen.

Not Another Mirror Self Portrait: Online Dating Photo Advice

From one online dater to another, here are some tips for your online dating profile photos.

1. Don't cut someone out of the picture.
In fact, don't have them in the picture at all. Otherwise your admirer will start to wonder more about who that other person is and less about who you are.

2. No bathroom mirror self-portraits.
Same goes for webcam self-portraits. You'll inevitably end up with bad lighting, wide-angle lenses and stern faces. You're much more likely to flash a genuine smile when your friend is behind the camera. Bonus: When you try giving the "sexy stare", your friend will love you enough to tell you to knock it off and be yourself. 

3. No on-top-of-a-mountain photos.
Look at me on vacation. I'm on a mountain! Really, really far away! I am the size of an ant!

4. Don't use your professional headshot.
I know this sounds counter-intuitive, especially coming from a professional photographer. You're probably thinking, why shouldn't I use it, I paid for it didn't I? What sells you as a professional isn't the same as what sells you to a potential life partner. That said, professional photos can be great, especially if you go into the photo shoot with a dating portrait in mind.

5. Look at the camera and smile.
Simple, but true. Serious, sarcastic or even shy portraits are hard to connect with. Your admirers are "meeting you" for the first time online. Make eye contact and smile. They'll smile back.

6. Don't have kids in your photos unless they're your kids.
It might seem silly, but it can be confusing. Your admirers will always be subconsciously associating you with the children you are pictured with, so make sure that they matter.

7. Don't show yourself doing something goofy or ironic.
It's hard to translate irony out of context. My sister admitted recently that if she'd met her current guy online, she would have never agreed to a first date. His profile photo was outrageously out-of-character, which was endearing and entertaining for friends and family, but misleading for potential admirers.

Rules of Thumb

1. Your face is the first thing people want to see, so post it first.
2. Share photos of you doing things you love, but make sure that we can actually see you. (If there are multiple people in the photo, specify which one is you.)
3. Share at least one whole body photo and one closeup, both taken within the last three years or since your last major change, i.e. haircut, shave or weight loss.
4. Share photos your friends approve of. Chances are, if they think you look great, we will, too.
5. Choose photos taken outside. The lighting is almost always better.

Tips for a Professional Shoot

1. Try multitasking. If you're a single mom getting a family portrait done, ask for a few extra shots of just yourself. If you're a professional paying for a headshot, bring a change of clothes for a more casual look.
2. Bring a friend along! Your friends can get you to relax and laugh.
3. Get some advice from your photographer about what to wear. They'll probably suggest bringing multiple outfits and accessories to find the one that looks best on camera.
4. Be yourself. I know, you'll scoff at the obviousness of this, but sometimes you forget. Your future significant other is going to love you for you, so why pretend to be anyone else?
5. Last but not least, don't overdo it with props. Simple is memorable.

Eye Candy for a Food Photographer | Fine Art in Columbus, Ohio

When I decided to redo my kitchen, I knew I wanted a collage wall. I've seen them all over Pinterest, and have been drooling over them for months. With the help of a cutting board, a flowery platter, old disks from a food chopper, recipes and cutouts from my mother and grandmother, and 7 Photo Kitchen prints, I had my collage wall. The varying shapes, sizes, textures and colors really pop together. All of the  photos you see here, and many many more, can be purchased from our online store.

Not sure what size to print photos for your wall? Simply take white copy paper and tape it to your wall and combine more pieces until the size looks right for from a distance. Then measure the combined pieces and choose a frame that size. As you can see, framed pieces don't always need a mat. Photos with a lot of detail can use the extra "breathing room" while photos with less detail can be framed right up to the edge. You can't really go wrong, it's all a matter of preference.

When creating a collage, measure the wall space you'd like the collage to remain inside, then lay all of the pieces on the floor within that same measured space.  This will help you get a sense of how they'll look best arranged together before putting them up on the wall. Once you choose the general composition, have one person hold the pieces up to the wall while the other person is judging distance and composition. Since I did mine by myself, I took a pencil and drew the general shapes and sizes onto the wall. This worked fine, too. You can remove pencil off of semi-gloss paint with a washrag, dishwashing soap and water. NOT AN ERASER, as I found out, um, after I tried it.

 

1. Peach Cobbler $20

$12 5x7 Print

$8 Storebought frame

2. Wheatberries $62

$20 8x12 Print

$42 Silver Curved Frame, Non-Glare Glass, White Mat

3. Raspberries and Cream $56

$20 8x12 Print

$36 Silver Ornate Frame, Non-Glare Glass

4. Sage $20

$12 5x7 Print

$8 Storebought Frame

5. Apricots $45

$35 11x14 Print

$10 Storebought Frame

6. Beeting Hearts $45

$35 11x14 Print

$10 Storebought Frame

7. Buddha’s Hand $45

$35 11x14 Print

$10 Storebought Frame

In case you're wondering what my kitchen looked like before, here's a view into the past.

The green and teal served me well for 4 years, but it was time for a change. 

Vegetarian Family Meals | Food Photographer Columbus Ohio

Casseroles, tacos and spaghetti are still great staples for feeding a family, but one week you'll be desperate for something different. Here are two great vegetarian dishes to feed you family--or in my case, my single self and three hungry, willing friends.

It's always smart to do two recipes in the same week that require at least one of the same ingredients. In this case, it's brown rice. Cooking rice takes a bit of time, so if you only have to do it once and you can make two meals with it, then that's one less thing to think about.

Many people are either afraid of tofu or have tried it once and didn't like it. Tofu can be prepared in many, many ways, and not all of them will appeal to you. It comes in a different consistencies and can be used in anything from smoothies to faux egg salad to a dish like this. I've had bad tofu dishes and good ones. I find the easiest way to experiment with food is to try a bite of someone else's dish when you're at a restaurant. I'm not a big fan of mushrooms, but I have found many dishes that have changed my mind. I don't always like to be the guinea pig, so when my friends order a mushroom dish, I take a bite.

This tofu dish was a huge hit. The sauce of this dish is like something straight out of a fine dining Asian restaurant and the tofu was perfectly crisp and firm. The second time I made this dish, I adjusted the original recipe and what you see in the photo. The black pepper that was originally added to the sauce is better showcased if the tofu is rolled in it before being fried.

Black Pepper Tofu
Adapted from the book Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi

4 cups cooked brown rice
2 packages extra firm tofu (I like Trader Joe's tofu)
vegetable oil for frying (about 3 cups)
1/4 cup cornstarch
6 tblsp butter
4 small shallots, thinly sliced
3 fresh red chiles, thinly sliced
6 garlic cloves, crushed
1 1/2 tblsp chopped fresh ginger
6 tblsp sweet soy sauce
1 tblsp sugar
2 1/2 tblsp coarsely crushed black peppercorns
2-3 green onions, diced, green part only

Pour enough oil into a large frying pan, wok or electric skillet to come 1/4 inch up the sides and heat. Mix together the cornstarch and black pepper. Cut the tofu into large cubes, about 1x1 inch. Toss tofu in the cornstarch and shake off the excess, then add to the hot oil. You'll need to fry the tofu in a few batches so they don't stew in the pan. Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels to remove excess oil.

Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic, and ginger. Saute on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Net, add the soy sauce, green onions and sugar and stir. Serve hot, with steamed brown rice. Serves four.


Greens with Carrots, Feta Cheese and Brown Rice
From Whole Foods

4 cups cooked brown rice
2 carrots, shredded
2 bunches dark leafy greens (kale, collard greens or Swiss chard), tough stems removed, leaves very thinly sliced
1/2 red onion, finely chopped
2 tblsp fresh lemon juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 pound feta cheese, crumbled
fresh lemon, to taste

Put carrots, greens, onions, 1/4 cup water, salt and pepper into a large, deep skillet and toss well. Cover and cook over medium heat, stirring once or twice, until greens are wilted and tender, 10 to 15 minutes. Toss with feta cheese and lemon juice and spoon over brown rice. Serve with lemon wedges. Serves 4.



The great thing about this recipe is it is so easily adapted to what you have on hand. Use any cooking greens you like, you could add tomatoes, turnips, radishes...just like a casserole, anything goes. Pull from what you have and presto, dinner.

Raspberries 'n Cream | Columbus Ohio Food Photographer

Sometimes there's a photo I HAVE to get out of my head. I'll think about it for days, weeks, months, sometimes years (yes, years) until I finally it comes to life. This photo of raspberries and cream was imagined 11 months before it came to life--from the moment I bought the Globe Amaranth dried flowers from the farmers' market, I couldn't get this picture out of my head. The colors screamed raspberries and cream, and the red ones even look like raspberries.

I waited until I had the right props, found the best way to control the spilled cream, and had a free Sunday to put it altogether. There's a huge relief when finishing a project: Relief in seeing the idea through as opposed to abandoning it when a new idea comes along, and relief in watching it come together as I'd imagined it for so long. Have you ever had an idea like that?

Bleu Cheese Chips | Lifestyle Food Photographer

I've made these chips many times over the years, thanks to my friend Jenna who introduced them to me long ago at Cap City Fine Diner. They are so addictive, I've eaten an entire plate for dinner before.

If you're making them to take to a party, I'd suggest getting the ingredients together, than assembling and baking on-site-if there's an oven available, of course.

Love this picture? Buy a copy from Photo Kitchen.
My recipe is as follows:

Bleu Cheese Chips

1 large (approx $3.79) bag of Kettle Style Potato Chips
1/2 jar of store-bought Alfredo Sauce
1/4 lb. crumbled bleu cheese
2 green onions/scallions, chopped (optional)

Pour the chips into a rectangular oven-safe casserole dish (metal or glass). Top the chips with the alfredo sauce (in dollops, try to distribute evenly across the chips.) Sprinkle the bleu cheese (and optional green onions) over the chips. Bake at 400 degrees for 10 minutes, or until the cheese has melted and the chips are slightly browned on the edges. Serve immediately.

Now, this is not a follow-the-rules kind of recipe. You can adjust and experiment with these 3 simple ingredients until you've found the right mix for you. I've tried homemade bechamel sauce in place of the alfredo sauce. (I felt it was bland and much more labor intensive.) You can buy a really nice bleu cheese and add more or less bleu cheese to suit your tastes.

Want more variations? What about Kettle Chips topped with Barbeque Sauce and Cheddar Cheese? Or Thousand Island Dressing and Swiss Cheese? Try out your own creation, and make sure to tell us how it turns out!

Local Foods Holiday Gift Ideas!

Buying local for Christmas is easy! Even more perfect for out-of-town friends and family who may miss their Ohio favorites. Don't see YOUR favorite on the list? Please add your own, this is just a small, small segment of what Columbus has to offer!

1. For some seriously ingenious sweets, check out Sassafras Bakery's gift packages menu.

http://sassafrasbakery.com/seasonal.html

2. Taste of Belgium sells waffles by the bagful. They're even good to eat plain!

http://authenticwaffle.com/

3. Honey makes a sweet gift--and it never expires! At least not at my house.... Honeyrun Farms just started selling on Etsy, prefect timing!

http://www.etsy.com/shop/honeyrunfarm?ga_search_query=honeyrun+farm&ga_search_type=seller_usernames

4. Middle West Spirits makes some kick-ass vodka. Easy way to cross off the men on your list!

http://www.middlewestspirits.com/index.php/products/

5. For an obsessive cheese lover (like me), Oakvale Gouda is really worth the splurge. You may not believe me, but you should.

http://www.oakvalecheese.com/html/product_list___ordering.html

6. It goes without saying, but I'll say it anyway: Jeni's Ice Cream makes a great gift, and it's pretty cool to receive a package that requires dry ice.

http://www.jenisicecreams.com/

7. Pattycake Bakery isn't just for vegans. Check out their Mint Chocolate Whoopie Pie, yum!

http://www.pattycakeveganbakery.bigcartel.com/

8. The Olive Orchard makes olive oil and other items perfect for gifting. Everyone needs olive oil, how can you go wrong?

http://theoliveorchard.com/

9. Though I don't think they have an online store, you could stop into Crazy Goat Coffee in Gahanna and pick up some beans, a mug, or a gift card for your loved one!

http://www.crazygoatcoffee.com/menu.html

10. Camelot Cellars makes a great variety of wines, and you can design your own label! I did this for a friend's birthday, and really enjoyed the experience.

http://www.camelotcellars.com/

11. Even though Cheryl's has gone big, they're cookies are still locally produced!

http://www.cheryls.com/

12. Sweet Thing Gourmet has my favorite jams. I like them because I don't even think about putting them on bread, they're just too good for bread. I like their brandied apricot on bananas and their hot raspberry jam with cream cheese on Nut Thins crackers.

http://www.sweetthinggourmet.com/gifts.html

13. Last but not least, it's not a local food but it's certainly local-food themed, you could always get them a subscription to Edible Columbus magazine.

http://www.ediblecommunities.com/columbus/subscribe/subscribe.htm