Podcast appearances and mentions of andrew scrivani

Today, we dive into the flavorful world of Andrew Scrivani, a renowned food photographer and author of “That Photo Makes Me Hungry”. Andrew shares his extensive experience spanning over two decades, revealing insights into the evolution of food photography, his creative process, and the broader implications of visual storytelling in our culinary experiences. As we explore his journey from capturing the essence of food to coaching emerging creatives, Andrew illuminates the intricate relationship between art, life, and the ever-changing digital landscape of photography.Discussion on the evolution of food photography and its cultural significanceInsights into the impact of social media and technology on the photography industryExploration of food photography's role in documenting cultural and temporal changesThe importance of storytelling and personal connection in creating memorable imagesHis involvement with the Content Authentication InitiativeFuture trends in photography, including the challenges and opportunities presented by AIRelated Episodes:Episode 209: Seeing Double: Talking Look-Alikes with Francois Brunnelle Episode 196: Early Color Photos and the American Museum of Photography Links:Content Authenticity Andrew Scrivani's website Sign up for my newsletter.Watch my YouTube Channel.Like the Photo Detective Facebook Page so you get notified of my Facebook Live videos.Need help organizing your photos? Check out the Essential Photo Organizing Video Course.Need help identifying family photos? Check out the Identifying Family Photographs Online Course.Have a photo you need help identifying? Sign up for photo consultation.About My Guest:Andrew is a photographer, director, and producer who has worked on editorial, publishing, advertising, content creation, documentary, and feature film projects. He is also the producer and co-host of The Chef John Podcast. Andrew launched his online learning platform in April of 2022 called the Andrew Scrivani Academy.  His first book, That Photo Makes Me Hungry by Countryman Press was released in 2019. He is also involved on the advisory board of the Content Authenticity Initiative, which was organized through Adobe and some other big tech companies. About Maureen Taylor:Maureen Taylor, The Photo DetectiveÒhelps clients with photo-related genealogical problems. Her pioneering work in historic photo research has earned her the title “the nation's foremost historical photo detective” by Th I'm thrilled to be offering something new. Photo investigations. These collaborative one-on-one sessions. Look at your family photos then you and I meet to discuss your mystery images. And find out how each clue and hint might contribute to your family history. Find out more by going to maureentaylor.com and clicking on family photo investigations. Support the show

In today's episode, we sit down with the exceptional Andrew Scrivani. We dive into the world of his early photography days and trace his evolution to becoming a sought-after coach in the field. We also talked about the transformative power of self-reinvention. Prepare for an enlightening conversation filled with genuine insights and actionable takeaways.   Website: www.austinfoodguide.com/podcast Instagram: www.instragram.com/austinfoodguide Instagram: www.instagram.com/thesavoryshot Would you like to be a guest on the show? Email us at podcast@austinfoodguide.com for more information.

A Fresh Story, season 2, episode 6 Andrew Scrivani is an award-winning photographer, director, and producer who has worked on editorial, publishing, advertising, content creation, and documentary, and feature film projects for the past 20 years. Andrew is also a certified leadership and performance coach and consultant, internationally recognized workshop instructor, author, and columnist. Andrew recently launched his own online learning platform in April of 2022 called the Andrew Scrivani Academy. We chatted with Andrew about his major career pivot into photography and how it changed the course of his life, finding his way post-divorce, saying ‘yes' to new adventures, and his passion for storytelling. It's a wonderful episode about figuring out what lights you up inside, and how, when we follow our passion, we simply can't lose. You can learn more about Andrew Scrivani on his website, Instagram, his book, “That Photo Makes Me Hungry: Photographing Food for Fun & Profit,” his podcast, and the Andrew Scrivani Academy.

Our Free Food Photography Class with Andrew Scrivani is August 31st at 2:00 PM MTN inside of the Grassfed Marketing™ Secrets Facebook Group. If you haven't yet joined the group, you will want to apply at this link right away: https://www.facebook.com/groups/grassfedsecrets Want to hop on a call and see how Grassfed Marketing™ can help you increase your revenue, build the farm of your dreams and leave a lasting legacy? Go ahead and book a FREE Discovery Call ($497 value) here: https://bit.ly/3INmgYW

Welcome to Mind Your Own Business, the podcast that helps photographers improve their business and their lives! Today we chat with New York based food photographer Andrew Scrivani about the food photography industry. Get ready to be inspired! We discuss: How Andrew got his unusual start in food photography The role of relationship building in his career Some of the biggest challenges he's faced in the food photography industry as it changes The role social media plays in building your business today The discipline it takes to right a book, and how he marketed it Why it's crucial to be easy to work with Exciting projects he's working on Any advice for photographers just starting out You can find Andrew at: AndrewScrivani.com His profile on SpeakEasy.com You can be the next guest on our podcast Do you have an idea for a topic or want to hear from your favorite photographer or influencer in our industry? Send an email to skip@mei500.com or chamira@photofocus.com, with the subject line MIND YOUR OWN BUSINESS IDEA. Then write a brief description of your topic or idea. If you are recommending someone, please include their name, contact information and state if you would like to be a guest host. Thanks for listening! Don't forget to share this episode with your friends. You can also listen on iTunes; we'd love it if you could post a review!

#126 - INTERVIEW with NY Times Food Photographer, Andrew Scrivani ***** This week's episode is brought to you by: SEVENROOMS With a full suite of products including reservation, waitlist and table management, online ordering, review aggregation, and marketing automation, SevenRooms is the perfect choice for helping you gain a 360-degree view of your guests across both on- and off-premise. Book a demo with SevenRooms today and receive an Amazon gift card for $50. Simply send an e-mail to hello@trysevenrooms.com with "Restaurant Strategy" in the subject line. ***** As many of you know my marketing career really started as a food photographer. I shot for dozens of restaurants here in NYC, helping them to create content for their websites, e-blasts, and social media platforms. That makes my conversation with Andrew Scrivani doubly special. On this week's episode we talk all about how to take create photos of your food, and how to find a great food photographer if you find you need a professional. Tons of value and insights on this one! IMPORTANT LINKS: Andrew's website - https://www.andrewscrivani.com/bio Andrew's IG profile - https://www.instagram.com/andrewscrivani/ Speakeasy IG profile - https://www.instagram.com/heyspeakeasy/ Andrew's work - https://www.andrewscrivani.com Andrew's Creative Live class - https://www.creativelive.com/class/food-photography-andrew-scrivani Andrew's Speakeasy Page - https://www.speakeasy.com/speaker/andrew-scrivani Andrew's Book "That Photo Makes Me Hungry" - https://www.amazon.com/That-Photo-Makes-Hungry-Photographing/dp/1682683982 *****Looking to increase revenue in your restaurant? How about 10 tips to increase revenue by 10% overnight? Get my new e-book by CLICKING THIS LINK.

#126 - INTERVIEW with NY Times Food Photographer, Andrew Scrivani ***** This week's episode is brought to you by: SEVENROOMS With a full suite of products including reservation, waitlist and table management, online ordering, review aggregation, and marketing automation, SevenRooms is the perfect choice for helping you gain a 360-degree view of your guests across both on- and off-premise. Book a demo with SevenRooms today and receive an Amazon gift card for $50. Simply send an e-mail to hello@trysevenrooms.com with "Restaurant Strategy" in the subject line. ***** As many of you know my marketing career really started as a food photographer. I shot for dozens of restaurants here in NYC, helping them to create content for their websites, e-blasts, and social media platforms. That makes my conversation with Andrew Scrivani doubly special. On this week's episode we talk all about how to take create photos of your food, and how to find a great food photographer if you find you need a professional. Tons of value and insights on this one! IMPORTANT LINKS: Andrew's website - https://www.andrewscrivani.com/bio Andrew's IG profile - https://www.instagram.com/andrewscrivani/ Speakeasy IG profile - https://www.instagram.com/heyspeakeasy/ Andrew's work - https://www.andrewscrivani.com Andrew's Creative Live class - https://www.creativelive.com/class/food-photography-andrew-scrivani Andrew's Speakeasy Page - https://www.speakeasy.com/speaker/andrew-scrivani Andrew's Book "That Photo Makes Me Hungry" - https://www.amazon.com/That-Photo-Makes-Hungry-Photographing/dp/1682683982 *****Looking to increase revenue in your restaurant? How about 10 tips to increase revenue by 10% overnight? Get my new e-book by CLICKING THIS LINK.

Everybody loves a good meal, and it seems like everybody is posting photos of their food, but when food photography is done right you can seemingly taste it. That's where Freddy Clark comes in, and when he gets his hands on a nice cool adult beverage you will want a drink. Freddy is a New Jersey based beverage and food photographer, and his images will make you hungry and thirsty. I have been lucky enough to get to know Freddy over the past few years. Rick Sammon suggested him as a guest awhile back, and we did a show on food photography, titled "Tastier Photos". Getting to know Freddy has been somewhat of a flashback for me. I have been in radio for about 40 years. When Freddy was fresh out of college he took that same path, as both an on-air personality and production director. After a decade of radio Freddy made a change, he went into tech, which is weird because I am an I.T. consultant "for a living". The parallels between Freddy and myself keep going. His move to photography came with the birth of his daughter, while for me it was when my son was in high school. Freddy tried out various photographic genres, including portraiture, landscapes, street photography, and even wedding photography, before finding his passion in food and beverage. Through Santé Beverage & Food Photography Freddy is now living his dream. He has also moved into the education space, teaching for outlets like Princeton Photo Workshops. I did a class for Princeton earlier this year, thanks to an introduction from Freddy. Along with doing workshops with legends like Rick Sammon, Freddy has also created his own workshops, and his latest is the workshop you may have heard me mention on the show. Freddy can explain it better than me, but the Wanderers Photographic Cultural Experience is designed to be a recurring event. I have described it as an opportunity to experience the people, history, music, and food of a destination city… ALL IN ONE WORKSHOP The first Wanderers Workshop will be Sunday, October 10th, through Thursday, October 14th, 2021 in New Orleans. Freddy will be joined by three other instructors: Ant Pruitt, the host of the Hands on Photography Podcast; Andrew Scrivani, another food and beverage photographer that is a New York Times contributor; and me! This workshop includes a lot, and has very limited space, so check it soon if you are at all interested. Join food and beverage photographer Freddy Clark and me as we grab a drink and examine the refreshing world of beverage photography on this Behind the Shot. Connect with Freddy Website: freddyclark.photography | santephoto.com Twitter: @santephoto Instagram: @santephoto Freddy's Classes Website: princetonphotoworkshop.com New Orleans Workshop - Wanderers Photographic Cultural Experiences Website: wanderersphoto.com Cookbook with Freddy's Photos on Amazon A Meal for All Seasons: Anton's at the Swan Freddy's Photographer Pick Rob Grimm: rggphoto.com

Everybody loves a good meal, and it seems like everybody is posting photos of their food, but when food photography is done right you can seemingly taste it. That's where Freddy Clark comes in, and when he gets his hands on a nice cool adult beverage you will want a drink. Freddy is a New Jersey based beverage and food photographer, and his images will make you hungry and thirsty. I have been lucky enough to get to know Freddy over the past few years. Rick Sammon suggested him as a guest awhile back, and we did a show on food photography, titled "Tastier Photos". Getting to know Freddy has been somewhat of a flashback for me. I have been in radio for about 40 years. When Freddy was fresh out of college he took that same path, as both an on-air personality and production director. After a decade of radio Freddy made a change, he went into tech, which is weird because I am an I.T. consultant "for a living". The parallels between Freddy and myself keep going. His move to photography came with the birth of his daughter, while for me it was when my son was in high school. Freddy tried out various photographic genres, including portraiture, landscapes, street photography, and even wedding photography, before finding his passion in food and beverage. Through Santé Beverage & Food Photography Freddy is now living his dream. He has also moved into the education space, teaching for outlets like Princeton Photo Workshops. I did a class for Princeton earlier this year, thanks to an introduction from Freddy. Along with doing workshops with legends like Rick Sammon, Freddy has also created his own workshops, and his latest is the workshop you may have heard me mention on the show. Freddy can explain it better than me, but the Wanderers Photographic Cultural Experience is designed to be a recurring event. I have described it as an opportunity to experience the people, history, music, and food of a destination city… ALL IN ONE WORKSHOP The first Wanderers Workshop will be Sunday, October 10th, through Thursday, October 14th, 2021 in New Orleans. Freddy will be joined by three other instructors: Ant Pruitt, the host of the Hands on Photography Podcast; Andrew Scrivani, another food and beverage photographer that is a New York Times contributor; and me! This workshop includes a lot, and has very limited space, so check it soon if you are at all interested. Join food and beverage photographer Freddy Clark and me as we grab a drink and examine the refreshing world of beverage photography on this Behind the Shot. Connect with Freddy Website: freddyclark.photography | santephoto.com Twitter: @santephoto Instagram: @santephoto Freddy's Classes Website: princetonphotoworkshop.com New Orleans Workshop - Wanderers Photographic Cultural Experiences Website: wanderersphoto.com Cookbook with Freddy's Photos on Amazon A Meal for All Seasons: Anton's at the Swan Freddy's Photographer Pick Rob Grimm: rggphoto.com

Welcome to The Chef John Podcast! Chef John Mitzewich and acclaimed food photographer Andrew Scrivani share their stories about food, life and all the crazy things in between. Join us for many memorable tales from the food world that are sure to make you smile. 

Andrew Scrivani is an acclaimed food photographer, producer and director and has been a regular contributor to the NY TIMES for nearly two decades. We dsicuss music, his fellowship and how his diet has evolved throughout the years.

Our 365 Days of Photography Course is the ultimate learning experience for new photographers and even those with some experience. This course, presented in bite-sized lessons, teaches you the essentials of photography and beyond. Get your discount code by visiting: http://greatbigphotographyworld.com/365/ Andrew Scrivani wears many hats. He’s a food photographer, educator, executive producer, writer, director, and much more. He regularly contributes to The New York Times and has worked with companies like Disney, Apple, Adobe, and more. On top of that, he recently produced a feature-length film called Team Marco. We talk about: - Why self-discipline is important in photography (and in life) - All of Andrew’s fascinating interests - What it was like producing a feature-length film & much more! Check out Andrew's work: Website: https://www.andrewscrivani.com Instagram: https://www.instagram.com/andrewscrivani/ Team Marco: https://www.teammarco.movie Uncle Julie's Kid's Trivia Show: https://www.youtube.com/channel/UC8Ga9hwhovyKDFyUxDe_IvQ

On Today's Spin It Social Hour LIVE, I am thrilled to bring on the amazing Andrew Scrivani. Photographer/Director/Producer, and author of That Photo Makes Me Hungry, and long time New York Times contributor. I always had to have something to eat after editing his work when I was at the NYT. FYI, all of Andrew's photos will make you hungry too! I am on a mission to spread the word about photographers around the world through my social media and visual work. We are all in this TOGETHER! Our photo community is getting hit hard financially right now, and for many creatives, their work has come to a grinding halt. I am on a mission to help get their name out there more as this crisis continues to affect so many, so that when things stabilize they might be in a somewhat better position to get back on track. Please join us!

On Today's Spin It Social Hour LIVE, I am thrilled to bring on the amazing Andrew Scrivani. Photographer/Director/Producer, and author of That Photo Makes Me Hungry, and long time New York Times contributor. I always had to have something to eat after editing his work when I was at the NYT. FYI, all of Andrew's photos will make you hungry too! I am on a mission to spread the word about photographers around the world through my social media and visual work. We are all in this TOGETHER! Our photo community is getting hit hard financially right now, and for many creatives, their work has come to a grinding halt. I am on a mission to help get their name out there more as this crisis continues to affect so many, so that when things stabilize they might be in a somewhat better position to get back on track. Please join us!

My guest today is a director, producer, a food and lifestyle photographer, internationally recognized workshop instructor and a columnist for the New York Times. In 2019 he launched his book called "That Photo Makes Me Hungry: Photographing Food For Fun and Profit". https://www.andrewscrivani.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/davide-martins/support

Andrew Scrivani has been the primary food photographer for The New York Times Food Section since 2002. He has taken his skills to creating TV spots as well as print campaigns for Oprah’s ‘O That’s Good!’, Lean Cuisine, Bumble Bee and The New York Times. He is also the author of That Photo Makes Me Hungry from Countryman Books INSIDE THE EPISODE: [01:12] How Andrew got his foot in the door for New York Times [05:38] The edge that Andrew brings in everything he does [11:47] Demons that Andrew had to face in his personal journey [18:34] Difficulties Andrew faced chasing an art career in a blue-collar family [23:42] Behind-the-scenes of Andrew the photographer’s life Get your cheatsheet for Andrew’s episode at unstoppablebusiness.com/podcast

There are different styles of weightlifting and training. You have everyday Gym Time, CrossFit, Body Building, the list goes on… I get to speak with Andrew Scrivani about another passion of his, Competitive Olympic Weightlifting. A very interesting talk about how he got into this, how this style of weightlifting effects him day to day, consistency and diet. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/manchesterspodcast/support

You have Food and then you have photography. You can take a photo of your food and it can make the food look worse than what you actually have on the plate. Then you have someone who can prepare the food, plate the food, position lighting whether it’s natural or studio, and produce a photo that would make you want to devour said photo. There is an art to food photography and I get to discuss it with someone that has a wealth of knowledge on the subject and is one of, if not THE best food photographers in the business, Andrew Scrivani. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/manchesterspodcast/support

The acclaimed New York Times food photographer sits down with Hana to talk making a living as a food photographer, taking opportunities when they come, and his latest book, That Photo Makes Me Hungry. Learn more about your ad choices. Visit megaphone.fm/adchoices

#SmallBitesRadio has been named #14 out of Top 30 Best Hospitality Shows on the planet for 2020 by Feedspot Blog Reader. We are thrilled about the news. D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio returns this Sunday, March 8th at 635pm with special co-host John DiRenzo an acclaimed actor and frequent QVC guest host returning and an AMAZING show lineup! The The New York Times bestselling author and former CNN Headline News (HLN) host Jane Velez-Mitchell, who is well-known for advocating a vegan lifestyle will be joining us to talk about New Day New Chef a fast-paced cooking show set to air on Public Television stations throughout the nation and is now available to watch on Amazon.com Amazon Prime Video produced by Inspired in conjunction with Jane Unchained News. Season one features eight episodes of fun, delicious, easy vegan recipes and shows and “anyone can be a New Chef, and we'll show you how,” said Eamonn McCrystal, multi- Emmys / Television Academy Award winner and Executive Producer of New Day New Chef. Each episode features a different celebrity co-host and special guests include some of America's best-known vegans, including: NBA legend John Salley, Olympic medalist and Game Changers star Dotsie Bausch, Marco Antonio Regil, Vanderpump Rules star Billie Lee, 90210's Christine Elise, actress Katie Sarife, actress Gianna Simone, supermodel Katie Cleary of World Animal News, SpongeBob and Family Guy voice actress Lori Alan, Flip the Script's Ally Iseman, Trying Vegan with Mario Fabbri, Chef Babette, the Spork Sisters, and more. Talking more about eating meat alternatives, Impossible Foods will be joining us as they are one of the biggest and most recognizable names around with Impossible Foods Head of Culinary, J Michael Melton on to talk about the brand. He will chat about the future of food and how he is excited to be a part of a company offering a cutting edge product that has the momentum to change the food world as we know it. Impossible Foods is transforming the global food system by creating better ways to make meat, dairy and fish without using animals -- delicious, good for people, and good for the planet. In 2016, they launched their Flagship product the Impossible Burger. Then in conjunction with Burger King they created the Impossible Whopper available across America and just recently Impossible Foods is one of the options at Disney, Walt Disney World, and Disney Cruise Line. They are also delighting the home cook as well since its launch into grocery stores. The Impossible Burger remains one of the most popular items sold at grocery stores on the east and west coasts and is by far the #1 plant-based meat product at Wegmans's. After a long day at work, heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Well we will have on Yasmin Fahr to talk about her new #cookbook Keeping It Simple: Easy Weeknight One-pot Recipes from Hardie Grant Books. Inspired by her column for Serious Eats, One-Pot Wonders, Yasmin sets out to arm readers with sneaky gems and low-key showstoppers that work every time, and a promise that they will learn at least one new move (if not a good few) to up their skills in the kitchen. The ultimate goal is to get dinner on the table quickly, but also to create something truly delicious as a weeknight reward. Featuring humorous and relatable anecdotes and musings on cooking and life, in Yasmin's witty and energetic style, Keeping It Simple is the book you'll keep coming back to night after night for inspiration both in the kitchen and out. Ever see a picture that looks good enough to eat? Did it make you go right out and order what you saw for dinner? We are thrilled to have Andrew Scrivani, food photographer for the New York Times and one of the most respected names in the business will join us to talk about his new book That Photo Makes Me Hungry: Photographing Food for Fun & Profit from W. W. Norton & Company The Countryman Press. Andrew is a teacher of the craft, advising #foodporn obsessives, bloggers, photographers ready for the next step, and anyone who loves to shoot and eat. Look out Instagram you're going to have the hottest food pictures around once you buy the this book that is part straight-forward practical advice, part stories from the field, with many of Scrivani's signature photos. This book will definitely make you hungry. Coming to join us in studio will be Anthony Notarfrancesco the Owner/GM of SouthHouse bar/restaurant. SouthHouse is South Philadelphia's neighborhood sports bar for food, drinks, and entertainment–a place where friends come to share good times and great food! They specialize in new American cuisine, complimented by a diverse selection of craft beers and spirits, all in a friendly and comfortable pub environment. They have delicious food, along with the largest gluten free menu in the city, as well as vegetarian and vegan options. Last, but not certainly not least also in studio will be Nikole Platenecky a junior at Gloucester Catholic in Gloucester City, New Jersey that's Gloucester Great. She will give information regarding the play Legally Blonde as she performs the role of Serena McGuire originally played by Alanna Ubach. You can see the show for yourself March 19th, 20th, and 21st. Get your tickets early as it's certainly sure to sellout. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, WMLD NY, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopListedHospitalityShow

Did you know that photographers use special techniques to create mouth-watering food images? Join Food Sleuth Radio host and registered dietitian, Melinda Hemmelgarn, for her interview with Andrew Scrivani, NY Times food photographer, and author of That Photo Makes Me Hungry: Photographing Food for Fun & Profit. Scrivani will discuss his career, and describe the techniques he uses to create enticing images of real food. Scrivani’s book not only reveals the photographer’s inside tips, but provides a “self-help” element to encourage other food photographers to create their best work yet. Related website: www.andrewscrivani.com

On today's episode of THE FOOD SEEN, Andrew Scrivani, our only 3x guest (Ep1, Ep238, and this one), has become one of the most recognized food photographers in the field today. From his work for the New York Times, to numerous cookbooks and ad campaigns, Scrivani now adds author to repertory, with his tell-all handbook to the biz: “That Photo Makes Me Hungry”. Step-by-step tips which include: seeing the light, composing the shot, telling a story, and making a living by turning passion into profit.The holiday season is all about food and community. There's no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.Photo Courtesy of Countryman PressThe Food Seen is powered by Simplecast.

Andrew Scrivani is a photographer, director, writer, educator and producer who has worked on editorial, publishing, advertising, documentary, and feature film projects. One of the most prolific food photographers in the industry, Andrew has been a contributor to The New York Times for over 17 years. His images have been featured in over a dozen cookbooks and his first book, That Photo Makes Me Hungry, is available for pre-order and will be released in the Fall of 2019. He’s an Executive Producer for the film company Boro Five Pictures, the co-founder of Big Machine Films. In this episode Andrew explores the throughlines of his multifaceted career. We learn how being a competitive baseball catcher evolved into his leadership skills as a film producer and director. We talk about creative ruts and reinvention and the most surprising part of writing his first book. Andrew reveals how he got his break at the NYTimes and describes what it was like to create food photography for a daily column in the health section, Monday-Friday, for over seven years. This is We Are Photographers with Andrew Scrivani and this is his story. Follow Andrew Scrivani: andrewscrivani.com, IG @andrewscrivani, FB @ascrivani, TW @andrewscrivani Find all the We Are Photographers episodes on CreativeLive and subscribe anywhere you listen to podcasts!

Heirloom KitchenBy Anna Francese Gass Intro: Welcome to the Cookery by the Book Podcast with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table talking to cookbook authors.Anna: Hi, this is Anna Francese Gass and my cookbook is Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women.Suzy Chase: I don't think we as Americans acknowledge enough how the cooking traditions of immigrant women have left a legacy on the American palate. Talk a bit about how you've cooked with grandmother around the country to compile this cookbook.Anna: Yeah, I mean, I think it was kind of a aha moment for me as well. I grew up in an Italian home. My mother came over from Italy. I actually was with her. I was one years old, and my mother always cooked the food of her homeland and that's what I grew up eating. I was obviously very aware of American food. I loved "American Food" but in our house it's all those staples from the Italian kitchen because that's what my mother grew up eating. That's what she knew how to cook. What happened when I did the project and when I started it, I realized, but I guess I always ... We all kind of know this unconsciously, we just don't talk or think about it, but immigrants from all over the world that come here do that exact same thing. No one is coming over from China and starting to cook meatloaf and steak. They continue to make their homeland foods, and because these women did that, starting all the way back from when immigrations really began in this country, that's how we created this amazing diverse food landscape that we call American food.Anna: I mean, if you think about meatballs, okay yes, their origin is Italian and that's where the women learned how to make them, but when you go out and you have spaghetti and meatballs, I mean you can have that at almost any restaurant. I think spaghetti and meatballs is as American as apple pie, so to speak, but the reason that is, the reason we've accepted these things into our culture is because nobody stopped making those foods the minute they came over here into the US.Suzy Chase: So let's move on to the women who immigrated to the United States that are in this cookbook. What was the process of getting introductions to these 45 women?Anna: So what happened was so nice, is that it really spread word of mouth. The way the whole project started was I just wanted to get my mom's recipes written down. I'm a recipe tester by trade. That's what I do for my living. I do it primarily out of my home and I love my job, but I realized I didn't have any of my mom's recipes written down, none of those were standardized and I really wanted to cherish and keep those recipes forever. My mom still cooks when we go over on Sunday, so there was never that need to learn, but then I realized that there's gonna be a day that my daughter wants to know how to learn ... Excuse me. Wants to know how to make those recipes, or her daughter, and you know, my mother isn't always gonna be able to cook them. So we started as a project, a family project, and I created a family cookbook, and then I had a moment that I thought, "Wow. I have all these friends from all over the world, many first generation kids. This is a service I could provide. This would be a fun blog. This is something I could do as a hobby." So this all started out with just a blog.Anna: So I sent an email to literally every friend I had with a first generation background, and the response was overwhelming. Everyone said, "Oh my goodness. I want you to cook with my mom. I want these recipes recorded." It was like a service I was providing. I was getting to learn all these authentic homeland foods, and they were getting recorded recipes. Then they were all gonna go up on the blog so I could share them. Once the project started and my blog really took off, then word of mouth created the next opportunity. So I was cooking with Iraqi woman for example, and she said to me halfway through cooking, "You really need to cook with my friend [Sheri 00:04:19]. She's Persian. She makes the most amazing Tahdig. You need to know how to make that." She made that introduction, and so on and so forth. So it started with friends and then, like the last couple of women I cooked with, I didn't even know the children. It was just that word of mouth.Suzy Chase: It's so funny, I was gonna ask you if these recipes were hard to get, but it just seems like it was just effortless and it just happened.Anna: It just happened, and you know, it's so funny because people will say, "Oh, grandma's secrets." Or, "My grandma would always tell people the wrong ingredients or the wrong measurements because she didn't want anyone to make it just like her." Or, "This was secret." I didn't encounter that once. It was, "Let me share this with you, I want you to get it perfect. We can make it again." I mean, there were times that I had to follow up, because I'm in there with a pad and paper scribbling as they're throwing things in the pot, and then when I went home and recipe tested it, it's like, "Wait a minute. Was it, did this go first? Did that go first?" So sometime I'd call and say, "I just want to make sure I'm getting this right." And everyone was more than willing to just sit on the phone with me to make sure it was absolutely perfect, and these women were with me during the cookbook process too, because then a recipe tester has a question, or a copy editor has a question, and I don't know if it was luck, but I came across the most generous women I could've ever encountered.Suzy Chase: What's one new tip that you learned from a grandma you met along the way? Maybe a life tip or a cooking tip.Anna: Wow, there's a lot. I feel like I learned so much in each kitchen. I learned first of all, I should probably take a step back. Once I went to the first home, it was a Greek woman Nelly in Long Island. We start making her pastitsio, her Greek dishes, and just by accident I said, "Hey Nelly, why did you come to the US?" And she just started telling me her immigration story, and while she was telling me this story, I'm thinking about how it's similar to my mom, or different, but the threads are the same, and I thought to myself, "This is just as important as the recipe, because why she came here and how this all came about is so important to just our historical oral knowledge of all these women." So I started writing down immigration questions before I went to the next appointment, because I wanted to know exactly why each women came here, and the stories were dynamic, and incredible, and inspiring, and that ended up going up on the blog too.Anna: Just the fact, if you think about when you go on a trip today, right? You go on trip advisor, you ask you mom friends, you do all these different things before you head out, so that when you show up at your location destination, you're an expert. These women didn't have that. There was no world wide web, there was no cellphone, pictures or whatever. They just packed their bags and went. One of the women said to me, because [inaudible 00:07:31], "What made you do it? What made you get up one day and say, 'You know what? I'm leaving everything I know. I'm leaving my family, I'm leaving my friends and I'm going to this mysterious place to start a new life.'" And she said, "You know, what people from the US don't realize is the US is so enchanting. When you're not from here and you think about The United States Of America, there's a dream there. There's a dream to be had." And I just found that so special, and I think as Americans it's something that we should embrace and understand that we're so lucky to be here, and it's why other people want to come.Anna: So just that tenacity, that courage, I just found so inspiring.Suzy Chase: So in Heirloom Kitchen, it's organized with the recipe, a story, and a lesson. Talk a little bit about that.Anna: When I went in and I was pitching cookbooks to all the different editors at all the different publishers, that was very important to me. I said, "I understand I'm sitting here. I am proposing a cookbook to you, but I think the only way that this is really gonna work and is really gonna be as special as I want it to be is if we also share the women's immigration story, because I think that's half the story." I'll tell you, when I'm making the recipes, I think about the women and I think about their story. I learned a whole bunch of different cooking techniques, for example the Palestinian women taught me how to make Maqluba, and Maqluba means, in Arabic means upside down. So it's this rice dish that you make in a pot and then at the end, when it's all done, you literally flip it upside down and you take it out of the pot and you're left with this mold, and I will tell you, I made a couple of that, did not work, but phone calls back and forth, I figured out how to do it and it's so satisfying when you turn this pot upside down and this beautiful, delicious, rice dish comes out.Anna: So I just think that the book is what it is because you are getting the lessons and the stories, and the recipe all broken down for you, and obviously categorized by continent.Suzy Chase: Your mother is in this cookbook. I found it interesting that she wanted nothing to do with pre-packaged frozen dinners that were the rage when we were growing up, and they were supposed to make our mom's lives easier.Anna: Yeah. I have the chicken pot pie story in there because I think it's quintessential immigrant mother lure. I think that it's very funny and I think that a lot of people will also really relate to it. Yes, I mean, when we were kids all I wanted was a Marie Callender's chicken pot pie. I watched the commercial, it looked so delicious, and why did I have to eat this Italian food every night when I all wanted was this chicken pot pie? So she relented and bought it, and cooked it incorrectly because she didn't read the directions. She just kinda threw it in the oven and that was the end of our chicken pot pie, but I think for my mother, and especially, it's hard to make generalization, but for at least the women that cooked with, the immigrant women that I cooked with, is they value the food that they create so much that the pre-packaged ready in five minute meals, what you were saving in time, it wasn't enough.Anna: It wasn't enough for them to say, "Okay, you know what? Forget my stuff, I'm just gonna do this." And it's funny, the women from Ghana told me that there were times her daughter would say to her, "Mom, we want to take you out to eat tonight. Let's just go out. We don't want you to cook. Let's just relax." And her mom's like, "No. I'd much rather eat my food. I don't need restaurant food." And I laughed when she told me that 'cause my mom doesn't like going out to eat either.Suzy Chase: Really?Anna: So funny. I think it's a common thread because there's so much pride in what they're creating, and it does keep them tethered to their homeland, which is still so very special to them. The cover of the book is my mom making Tagliatelle, which is a hand-cut Italian pasta, and I watched my grandmother make them, and obviously my mom grew up watching her mother make them, and when my mom makes Tagliatelle, we think about my grandmother who is obviously now past, but it's just so nice to have that memory and eat food that tastes exactly like how my grandmother used to make it.Suzy Chase: The story that you told about your mom really shows that she viewed her new American identity as an extension of her Italian identity.Anna: Yes. Absolutely. I think when they came here, these women, right? They were very brave, and they learned English, and I talk about my mom getting her citizenship and going to ESL classes to become an American. That's very important to them and they're proud to be American, but they also needed to create kind of like a safe haven. You go out in the world, you have an accent, you're an immigrant, everyone knows that, so when you come home at night, what's gonna make you feel safe? What's gonna make you feel comfortable? It's your food. The minute you start cooking and the meatballs are bubbling, or you have the rice cooking, or whatever it is that you made back in the homeland that you're now making here, food transports you. I can get transported to the past just as much as it gives you energy to catapult you into the future.Suzy Chase: I think my very favorite photo is on the inside page of the cookbook. It's the one of the hands forming either ravioli or some sort of dumpling. It's fascinating how you're drawn, how I was drawn, to this woman in the photo. Is that your mom?Anna: No. So that is Tina, and she is making traditional Chinese dumplings, and she makes everything from scratch and then she just sits there and pleats all these dumplings and they all look exactly the same and they're perfect. What I love about ... But first of all, my photographer Andrew Scrivani was just a genius. He is a genius and he does a lot of work for The Times, and it's because he's so wildly talented, but his whole thing was, "I want to see hands." This is food that you make with your hands. Nobody pulled out a food processor, nobody used their Kitchenaid. It was rolling pins, hands, mixing spoons. I had women using mixing spoons that they literally brought over from their country. They hold up a spoon and say, "This spoon is 45 years old." But that's the food of our grandmothers, right? They didn't have all these gadgets. They weren't sous vide, they weren't hot pot. So that was very important in the cookbook, to have a lot of hands, and I'm so happy that you were drawn to that photo because it is so tangible, right? Like you feel like you're standing right next to her while she's pleating these dumplings.Anna: She told me that, so they make Chinese dumplings every New Year, and what I love about this story is, she said that the women would get up, and they make the filling, and they make hundreds of them. So all the women in the neighborhood would come together and sit down and while they're pleating the dumplings, they gossip. So it'd just be a totally gossip day making [crosstalk 00:15:14] for dinner.Suzy Chase: I love it. On Saturday I made the recipe for tomato sauce with meatballs on page 25. Was this your grandmother's recipe?Anna: Yes. To be honest with you, it was probably my great-grandmother's recipe. My mother also spent a lot of time with her maternal and paternal grandmothers, and they all had the same techniques to make all these different dishes. So yes, the Brodo di Mama, which is mom's tomato sauce, and the Polpette, which is meatballs, come from a very long line of women. My grandmother did a couple things that were different. One, as you know, she uses some of the sauce in the meatball mixture, which we feel makes them very tender, and there's no pre-frying or pre-baking, which I know a lot of people do. These meatballs just get simmered right in the sauce, which not only does it eliminate a step, once again, we think it makes a very light and airy meatball.Suzy Chase: At the very beginning of this recipe you steep garlic, basil and olive oil. I feel like this is like the magical secret ingredient to this dish.Anna: Yes. By creating, and almost kind of liking it to a T, because you're infusing this olive oil at a very low temperature to kind of marry all of those delicious ingredients, so that once you ultimately strain the garlic and the basil out, you're left with a very aromatic olive oil, which is the base of the sauce. Now, my grandmother was obviously a trend setter in her day because now you can buy so many infused olive oils.Suzy Chase: What do you tell people who see a recipe, or who will see a recipe in this cookbook, and think, "That's not how my mother makes it."Anna: Oh, I'm so glad that you asked that question, and actually, if you read the very beginning of the book, I do address that because I think we play a lot nowadays with the word authentic, I know you probably hear that word all the time.Suzy Chase: All the time.Anna: And you know, what really is authentic? How could we really put our finger on that, right? So what I'm saying is these are my mom's meatballs. She's from Calabria, it's very similar to the way in her mom's village probably made them, but you know when you get in the kitchen, that's your recipe, and you might, your husband might not like garlic, or your son doesn't like the pinch of hot pepper flakes so you eliminate that. So I think, what I would love this book to do for people is kind of like the way I look at any cookbook or even food magazine, is use it as a jumping off point. Let it stimulate in you those memories of your grandmother. So let's say for example you're Greek and you buy this cookbook because you want to know how to make Spanakopita, and then when you get to it you said, "Wait a minute, my grandmother didn't use cottage cheese, she used ricotta." Or whatever it is, but it gets those creative juices flowing, it gets those memories flowing, and that's what I really want this to do.Anna: I do want you to try the recipes in the book. They are phenomenal, they are delicious, they're grandma's greatest hits, because everyone gave me theirs best dishes, but don't fret if it's not just like your grandmother, because your grandmother was special and she made things her way, just like these grandmothers made it their way and hopefully it just creates a new, that nostalgia for the homeland foods.Suzy Chase: Grandma's greatest hits. I love that. I think the main sentiment in this cookbook is maintaining the culture of our origin countries was not a statement, it simply created the comfort of home in a new place. I think we all deserve the comfort of home.Anna: Absolutely, and I think whether you're cooking a recipe from Poland, or literally you're just making your kids some brownies after school, I think that that's what food does for us. Food is the one thing that we all had in common. No matter who you are, how important, everyone has to eat, right? So it's this common thread amongst every single person on the planet, and it does provide comfort. When you're hungry, all you want to do, all you think about is what you're gonna eat. I know for my kids, the things that I make that they feel are very special, or when I'm eating something in mom's house in a Sunday that she made when I was a little kid and I can think about those days. It's why I think the term comfort food was created, right? Because food provides comfort.Suzy Chase: Now to my segment called my last meal. What would you eat for your last supper?Anna: I think going on what I just said, I think my last meal would have to be something that my mom cooks for me, because when I'm eating something that my mom made, I know that that bowl of food is not only just filled with nutrients and everything I need physically, there is so much there emotionally for me, and it's filled with her love and her care, and everything that she wants me to have. One of the women that I cooked with said, "A mother is full when the children have eaten." And I think about that every day because I think that's the most important gift our mother give us, is nourishment and the memories of our childhood through food.Suzy Chase: Where can we find you on the web and social media?Anna: My website is annasheirloomkitchen.com and I'm very active also on Instagram, and I'm at @annafgass. So at A-N-N-A, F as in Frank, G-A, S as in Sam, S as in Sam.Suzy Chase: Heirloom Kitchens shows us that America truly is the land of opportunity. Thanks Anna for coming on Cookery by the Book Podcast.Anna: Thanks Suzy. This was great.Outro: Follow Suzy Chase on Instagram @cookerybythebook, and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery by the Book Podcast, the only podcast devoted to cookbooks since 2015.

The B&H Photography Podcast team was invited to a special event hosted by DJI and the B&H Marketing team to introduce filmmakers and photographers to the Phantom 4 Pro and Inspire 2 drones. Not only did we get to fly these incredible machines, but we took the time to talk with several photographers and drone experts to get their impressions, not only on the latest DJI models, but on other drone platforms and aerial photography applications. We begin this episode with Adam Lisberg, U.S. spokesperson for DJI, and hear his thoughts on its most recent offerings. We then sit with a previous guest, Randy Scott Slavin, of Yeah Drones and the New York City Drone Film Festival. Slavin discusses the technical leaps that drones have made in the past year and highlights his favorite platforms. Next, we talk with Andrew Scrivani, food photographer and stylist for the New York Times and other publications, on how he is incorporating drones into his work. After a pause, we turn to a lively chat with Sara Dietschy, Kraig Adams, and Ollie Ritchie, three social media influencers using drones in their content creation. Then we speak with Roberto Blake, a YouTube educator, who took advantage of this event to fly his first drone; he offers wonderful insight from the perspective of a newbie. We then welcome podcasters Chris Barrows and Amir Zonozi, from “Why I Social,” for information on the P4 Pro and on flying in restricted areas, and we conclude with drone builder and pilot Parker Gyokeres, from Propellerheads Aerial Photography, to get his take on why he switched from homebuilding drones to DJI. Join us for this multifaceted episode on the latest in drone technology, and listen for a B&H Photography Podcast exclusive promo code to get free propellers and a discount on the extended protection plan for the Mavic Pro, from DJI.

Andrew Scrivani is a table top, still life and food photographer who is also getting jobs because of his art direction skills. He talks about how to concentrate on one thing when starting out in photography. See his work at www.andrewscrivani.com

Today's episode of THE FOOD SEEN marks 5 YEARS on HeritageRadioNetwork.org. It only makes sense to return to where it all began. Hear New York Times food photographer Andrew Scrivani on our first show ever: http://www.heritageradionetwork.org/episodes/786-The-Food-Seen-Episode-1-Quentin-Bacon-Francesco-Tonelli-Andrew-Scrivani Now we have Scrivani revisit, with an update about the current state of food photography. Tips on light, styling, props, how to photograph your own dish, what gear is worth investing in, how to find your own style, and what are the most challenging foods and cooking situations to capture, and why more and more still photographers are turning to motion pictures. This program was brought to you by Bonnie Plants. “I had a student who was a complete novice, she had never picked up a camera, now she's a working professional…we went through it and now we're watching other people go through it.” [10:00] “I don't know that I have ever been afraid to share…people told me that I was giving away some of the trade secrets…its not about camera settings, its about your eye, your vision.” [13:00] –Andrew Scrivani on The Food Seen

Our weekly look at all things photographic with PhotoShelter co-founder Allen Murabayashi.   1:19 An interview with Tim Matsui who creates social change through documentary journalism 18:41 Disqualified World Press Photo Winner Giovanni Troilo gets exhibitions 20:22 Getty Images CEO Jonathan Klein steps down 21:59 Justin & Mary share branding secrets, and we give away a Tamron lens! 23:01 Martin Schoeller says, “Go assist!” 24:32 The New York Times on Instagram 25:30 Texas Representative introduces bill to restrict the right to photograph police 26:37 Nicholas Williams attaches a camera to his face 28:17 Ricoh returned 90,000 photos to tsunami victims 29:34 Andrew Scrivani’s delicious food porn

This week on The Food Seen, Michael spoke to a trio of food photographers: Quentin Bacon, Francesco Tonelli, and Andrew Scrivani. The guys spoke about the world of food photography in its current state. Photo by Francesca Tonelli

Behind Door 24 of the Alimentary Advent Calendar is the Feast of Seven Fishes, an Italian-American Christmas Eve seafood feast that speaks to both Old Worlds and New. Acclaimed food photographer Andrew Scrivani takes Kim back to his childhood on Staten Island and forward to his own modern, multicultural celebration of Christmas Eve.MORE FROM THIS EPISODESources We Found Helpful for this EpisodeThe Chef John Mitzewich PodcastBy Chef John Mitzewich & Andrew ScrivaniBooks We Think You'll  Enjoy ReadingThat Photo Makes Me Hungry: Photographing Food for Fun & ProfitBy Andrew ScrivaniHeirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women by Anna Francese Gass with Andrew ScrivaniRecipes You Really Need to TryFrutti di Mare - Chef DennisClams Oreganata - Orsara RecipesLinguine and Calamari - My Gourmet ConnectionWe would love to connect with YouAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea