Portland, Oregon is the City of Roses. We paint them on our buildings, they’re cast into our manhole covers and we celebrate them annually with a two week long festival. During the winter it’s easy to forget why Roses are celebrated so fervently. The winter represents a long stretch of gray skies and constant rainfall. Around the end of May the roses start to emerge in an organic fireworks display of color. Humans have figured out how to create a wide range of colors using synthetic dyes, mixed inks and arrays of LEDs. This is commendable, but there’s really no competing with the brilliant tones and subtle gradients produced by these flowers.
Flowers are the original advertising masterminds. They target exclusive demographics, their polinators, with specially selected colors. Humans try to clumsily appropriate this skill, utilizing bright inks and flashy graphics to entice consumers to buy product. For the creative class, it’s how we pay the bills. It’s important to pay homage to the original innovators. Spend an afternoon at Peninsula Park or the Rose Garden at Washington Park and soak up the inspiration. These beautiful creatures won’t be around for long.
At the risk of jinxing this upcoming week, I just want to say welcome back sun. It’s a lot easier to find inspiration when the sun is shining down. That being said, my goal for the summer is to spend more time working on personal work. It makes things so much easier when you’ve got your own ideas on paper. Here is a little self portrait I drew of myself over the weekend and just got the chance to color up now.
It’s no big secret that I love Sushi, and pretty much anything that falls under the category of food. When I got wind that BaRa Sushi House in SE Portland was looking for some product photograpy, I volunteered my photographic services. In exchange for the work I got to taste some of the best sushi this side of Tsukiji Fish Market in Tokyo. Being on a freelancer’s budget, I usually have to rely on mediocre conveyer belt joints to get my fix of Hamachi, Tako, Salmon and Toro. BaRa uses real wasabi, which is a welcome change from the green horseradish most cheaper establishments provide. Their rice is a premium short-grain, noticeably better than average. Nyno, the proprietor of the establishment, ships in rare and seasonal fish from around the globe. As a result, the menu is constantly changing and evolving, reflecting the freshest flavors available at any given time. It goes without saying that I’m counting down the days to my next visit. BaRa is melt in your mouth good.
Where to find BaRa