Photography
My photography
I use photography to show something about where I’ve been or people whom I’ve met. As well as trying to see the beauty in a scene or situation, I’m also trying to convey ideas and feelings. My photography is about me and what I do, who I meet and where I go. All my photography tries to be contemporary and creative. I’m resistant to being fitted in to a taxonomy by categorisation such as “travel” or “conceptual” or “nature”. All image-making is political simply by the act of selection and hence exclusion but I am not campaigning for any particular point of view, except to try to see the positives and to live life to the full.
I use 645, 35mm and DX formats plus a handy little digital compact that shoots RAW files. I’ve experimented with non-lens photography - do ask!
I first worked in a monochrome/silver wet darkroom at age 7, helping my Father with scientific prints; I’ve used colour negative materials since age 21 and digital since 2005. I use Photoshop (Adobe) and Photopaint (Corel).
Sussex Twittens are back routes between streets. Locals use them as shortcuts and for access to back of houses but the rest of us are never quite sure where you will come out. Maybe a pathway to another world.
Rainwater flowing fast away from the fells in the River Greta at Keswick. The power of flowing water is impressive, just as much in smooth laminar flow as roaring rapids. The Greta has flooded many times causing much distress and damage. Many precautions and flood defences have been put in place, these were coping successfully at the time of my photos: the river was flowing freely at nearly two metres depth at Greta Bridge, pretty much as the river level forecast had indicated.
A double rainbow to the north of Keswick with Skiddaw (931 m.) and Little Man Skiddaw (865 m.) behind. It didn’t mean the rain was over though.
An English baker’s shop window stacked full with loaves, mixed from good flour, proved and baked on the spot in small batches by craft bakers.
Ravens is well-known in Brighton and attracts a dedicated clientele from the surrounding area, particularly as most of the supermarkets are closing their scratch bakeries and increasingly just warming up frozen product, which doesn’t have the same texture or taste as hot bread, fresh from the oven. Ravens’ hand-made Chelsea Buns are very popular, and elsewhere are now a rarity. the loaf we enjoyed is third from the left on the second shelf down on the left, a Malted Granary square loaf.
Sour dough bread is just that, ie sour; eaten fresh you can taste the vinegar, unlike English bread made with bakers’ yeast.
