There’s a small “debate” running over on a Flickr group, however I think one person summed up photography and the internet perfectly:

you’re going to get upset about the completely personal and subjective opinion of one person on whether your photograph is good enough to get into a group then you should probably stay away from the internet in general. — allmodjohns

Well said.

This Saturday afternoon I’ll be discussing at CraftCon, discussing–basically–productivity in an artistic sense. Should be a good time, I’m the “Project Management Toolbox” organizer, with a couple of other smarter people involved too.

That evening, I’m running the photobooth at the CraftCon Gala. Fun dress-up stuff with hats and what appears to be a dress form. I haven’t actually dug into the box. Definitely fun to be had with all. Photos to be up quickly to Flickr… link here when they do!

Sarah Lowe has just launched her super-cool portfolio website. I shot her portfolio sometime last year.

Over the next few days, I’ll be posting images like crazy over on the Alameda Blog. These will then get fleshed out with maps and explanations, but for now, just lots of images. I’m trying to select the best few from these two-score shots, so please comment at will over there (even if you’re telling me you don’t like a certain image).

I was down in south bay today inspecting a couple systems at this lovely theater. I brought my camera gear along to get some shots for our early marketing:

The company I work for during the day has just launched its new website, designed by Wolfe Gleitsman. If you are at all interested in what a theatre consultant actually does, it’s a good place to start.

Next few days, you’ll be seeing some broken images.  I’m transitioning from Flickr to Zenfolio.  In with the new, out with the old and all that.

We stumbled upon a really tasty way to prepare brussel sprouts.

They’re super easy, here’s how:

• Preheat oven to 500F
• Clean and cut small brussel sprouts in half, larger ones in quarters and place on greased baking sheet.
• Pour a little extra light olive oil over the sprouts and sprinkle a little kosher salt
• Roast the sprouts for about 15 minutes, stirring at least once to keep them from sticking to the roasting pan.
• The outer leaves will be black or brown, and the rest of it will be nicely browned.
• Once out of the oven, drizzle a little extra virgin olive oil over them
• And serve.

Went out KAPping today with Michael L and Scott Haefner. First flight with my new controller and film camera:

A nice collection of digital images of the Naval Air Station. More to come shortly: