The first in a monthly series of food-related stories and story-related recipes.
Read about my experience with competitive pie-eating and pig racing in the USA.
" ... buckets overflowing with the unchewed stomach contents of the weaker contestants. I am giddy with anticipation. I’m just a nine dollar fare away from honest-to-goodness, all-American peristaltic entertainment."
In order to celebrate their ten-year anniversary, Capricious Magazine made a photo book dedicated entirely to horses: High Tails. I am honored to have contributed four of my own horse photos to this publication. Other photographers include Dorothea Lange, Helmut Newton, Tim Flach, Nan Golding, Jill Greenberg, Ryan McGinley, Charlotte Dumas and many others. It's such a beautiful publication, even if I wasn't featured in it I would have bought it on sight. My compliments to publisher Sophie Mörner. You can order High Tails here.
Vrij Nederland sent journalist Thijs Broer and me out to do a story on sustainable fishing. We spent two days and nights on a boat along the North Sea coast, of which I spent the first 24 hours thoroughly nauseated. Despite that, it was one of the greatest editorial assignments I've ever done, and watching the water and skies turn every different color imaginable was worth being up at all hours.
Sea Palace is a huge and famous Amsterdam restaurant, and I shot a reportage there for Parool Magazine. That day, a traditional Chinese wedding took place and homemade dim sum was served.
Meet Johnny, a toy poodle who was imported from Japan, competing in the 'Dog of the Year' show. Johnny is one of the stars in a short documentary I'm working on about show dogs. Stay tuned for more news!
So here's something I never in a million years expected to do: I entered in a poetry competition, and I actually won. Here's the link to the winning poem from the 2014 Amsterdam Writers Guild poetry slam.
If You Don't Care for Fucking, You Might as Well Go Home and Die Already
When I hear
that killer whales masturbate
it makes me wonder
Read full poem here
I'm having more and more fun with filming documentary topics: it's so nice to experiment in a new field! I made a quick show reel of the (attempts at) documentary filming I've done do far. Enjoy!
This Friday, at the Amsterdamse Boekennacht (Amsterdam Book Night), two Dutch poets will read poems inspired by photos from my book En Masse: How Holland Holidays. I'm very curious to hear what they came up with, and would love it if you'd join and find out with me over a drink.
In Rio de Janeiro I photographed the making of Rio Shock's music video "Moleque Transante" with Safadin Dancy, one of the finest dancers of the Carioca favelas.
Last summer, I started a writing initiative with a group of fellow students at the University of Amsterdam to promote creative writing: the Amsterdam Writers Guild. This has grown into a full-blown organization with workshops, lectures, and reading events. We just released an online publication full of prose and poetry, featuring two of my own stories: one about my experience hunting bears in California, and one about the adventures of a fried egg and a toad. Visit the site for these and many others, as well as info on the organization.
The holidays are over, and I'm jumping head first into 2014. I hope you all have a great year with me!
Finally, I found the perfect recipe for a vegetarian bahn mi! I love these Vietnamese sandwiches, but they are usually very meat-heavy, and most vegetarian versions just don't live up to the original. But the combination of roasted tempeh, red-hot kimchi and meaty pickled mushrooms is bananas, so you're way too busy to miss the meat.
Kimchi is a Korean cabbage pickle that's super easy to make yourself. I got my recipe from the Momofuku cookbook (one of my favorites), where I also got the mushroom pickling recipe, which comes down to this: boil dried mushrooms in a mixture of soy sauce and vinegar with sugar to taste until soft. Slice them up and keep them in the cooking liquid. The other pickle is just julienned daikon and carrot in vinegar with sugar and salt. You can use rice, cider, sherry or wine vinegar.
Layer a sandwich roll (don't get high quality, sturdy bread, it should be crunchy but very light) with:
-Fried tempeh slices (with a little salt or soy sauce)
-Pickled daikon & carrot