Farm to Table


Wild Oven

Shaping dough at a commercial artisinal bakery for baking

One of the many charms of being in a small town is a sense of community. I find it easier to get to know the people around me, local businesses, local government. People tend to be more welcoming. Thus I found myself invited to do a photo shoot at the local downtown Juneau bakery Wild Oven Bakehouse.

Shaping dough at a commercial artisinal bakery for baking

The bakehouse is a small operation, located in the basement of another Juneau institution, the Observatory Bookstore. It’s a perfect location with roots in artisan bread-making. That small house was the site of the popular french bakery Le Petit Paris in the 1980’s.

Shaping dough at a commercial artisinal bakery for baking

Shaping dough at a commercial artisinal bakery for baking

Founded and operated by Daniel Martin, Wild Oven sells its bread throughout Juneau. A large selection of Danie’s breads can be found at the nearby Rainbow Foods. Try them, you won’t resist coming for another loaf!

Shaping dough at a commercial artisinal bakery for baking

See more images from this shoot. These and other images can be licensed from Stocksy.


Chickens

Chickens. There are more of them than any other species of birds.  Many, many billions of chickens are reared every year. We eat them, we eat their eggs. We keep them in our backyards, but mostly get them packaged in clear plastic bags from a local supermarket.

We have a vague idea of how they are bred and housed before we get them. A story shows up in the news here and there, but most of us still get them based on price from the cheapest supermarket.

I am looking at one billion written out. It’s a lot of zeros, more than I can really comprehend. 1,000,000,000. Every one of them is an egg and then a bird at some point. Something like 50 billion chickens are produced every year.

Hen sitting in a farm cart

Free-range happy chickens roaming around a local small-scale organic farm

Free-range happy chickens roaming around a local small-scale organic farm

There are pockets in the US that are doing a better job breeding and raising chickens. More progressive places like the San Francisco Bay area; coastal northern California; Portland and Eugene, Oregon; Seattle, Washington and certain areas around it. I wanted to get a glimpse at the small-scale, organic poultry farming that serves local markets. On my most recent trip along the US west coast, I got a chance to photograph two farms – one outside of Portland, Oregon and another in Fort Bragg, California.

Man slaughtering and cleaning a free-range chicken on a small-scale, backyard organic, local farm

Man slaughtering and cleaning a free-range chicken on a small-scale, backyard organic, local farm

Man slaughtering and cleaning a free-range chicken on a small-scale, backyard organic, local farm

You can see more photos from the Chicken series as well as license them exclusively from Stocksy at http://www.stocksy.com/mikblik/shoot/17612 (butchering) and http://www.stocksy.com/mikblik/shoot/13935 (free-roaming chickens).