Galleries : Art Shorts
Published: May 29, 2008
About photography
What are the benefits and limitations of going from film to digital?
After several years in transition, I now find myself shooting almost completely digitally. I first used a digital camera primarily for magazine work, reserving medium format film for my fine art photography. Last summer all of my new gallery images were shot with film; this summer nearly all of my new gallery images were shot digitally with the Nikon D200.
I am pleased to discover that my prints shot with the digital camera are of equal quality to my prints done from medium format transparency film. If this hadn't been the case, I would not have made the switch. Gallery customers viewing my prints will be hard-pressed to tell the difference.
The biggest benefits of digital are: 1. The ease being more creative with my camera thanks to the instant feedback. 2. The cost savings on film and processing. 3. Quick turn-around time. 4. Eliminating scanning from our workflow, and 5. Less gear to lug around in my camera bag.
Photo by Danielle Zerbonne
The only real disadvantages I can think of are sensor dust, and more time spent in front of the computer.
The most important thing I need to remember during this transition is the importance of continuing to work as carefully and meticulously with my digital camera as I did with my film camera - I have found that there is a danger of quality control becoming a little more lax when shooting with the digital camera. When I shot with transparency film, I had to get the image as perfect as I possibly could when I made the exposure. I try and apply the same principle to shooting digitally, therefore keeping any fine-tuning in Photoshop to a bare minimum.
Alison Shaw, Photographer, gallery owner, Alison Shaw Gallery, Dukes County Ave., Oak Bluffs
Photos by Susan Safford
Jump-Start With Art
Every Memorial Day, the Friends of Family Planning of Martha's Vineyard jump-start the summer with a benefit art show, preceded by a gala preview party. But this year was a little different. The group has recently purchased a permanent space on State Road in Vineyard Haven for its clinic, home to clinical, educational, and advocacy programs for both men and women. This year the appeal was a little more urgent, and Vineyard artists responded.
"It's wonderful," said Judy Salosky, president of the Friends of Family Planning. "It was a reminder of the olden days of the show. People are buying, it's been incredibly busy."
At Thursday's bash, the Agricultural Hall was packed from end to end. Artists rubbed elbows with patrons. Volunteers served sweet pea risotto, salmon, and chicken con queso delectables whipped up by Jan Buhrman of Kitchen Porch Caterers. A long list of generous Island establishments donated the libations and desserts, and the familiar, popular pianist Jeremy Berlin added just the right jazzy note to the evening.
Through the holiday weekend, a steady stream of people gazed at the work of local artists and show volunteers were happily affixing red dots to the works that were sold.
Artists donate a portion of the sales price to the Friends of Family Planning.
"It's an institution," said Ms. Salosky. "It's that event in the spring when nobody's seen each other, and people come crawling out of the woodwork."
Photo courtesy of the Grill on Main
Nothing short of perfect
It is my belief that people like to dine out for an experience. This means patrons relaxing, taking a step back from their busy life in a warm comfortable setting while being treated with great service and mouthwatering food. My philosophy on food is such that you must use the finest, freshest ingredients that when well prepared can amaze you. Sometimes a simple preparation can have this result as I reflect on a century-old classic peach melba. Vanilla ice cream, peaches, and black currant (cassis) puree are all you need. The difficult part is they all have to be perfect. The vanilla ice cream must be the real deal, and the peaches have to be perfectly ripe, which are sometimes only available for three weeks a year, if it is a good year. The cassis has to be bold and tart so that when it is tasted alone it leaves you apprehensive about using it. There is nothing like this and it will always leave you smiling inside and out.
While another summer season unofficially begins and a beautiful Memorial Day weekend passes I reflect on the Edgartown restaurant and hospitality industry.
With our open kitchen many of our guests like to be a part of the show. They come up to the kitchen and engage in all kinds of conversation on all aspects of life. Twenty percent is food related, and eighty percent - who knows what.
The Grill on Main, Edgartown, 508-627-8344
