GD Star Rating
loading...
loading...
On the immediate surface, the butchering of a 300lb. pig inside a venue that functions as a photography resource for the New York City community may seem incongruous. However, dig a little deeper into the Levi’s® Workshops, the heart of which centers on the idea of cross- disciplinary collaboration, and it all makes perfect sense. When the opportunity to host an in-studio butchering by superstar chef April Bloomfield and her comrade in arms and trotters Peter Cho, it seemed only fitting to have the results captured by still-life photographer Toby McFarlan Pond. It was a night dedicated to sustainable food, craftsmanship, photography and one timeless question: “Where does bacon come from?”. Download the Chop Shop ebook here: issuu.com