Matthew Westmoreland, Photo/Video

Matthew Westmoreland, Photo/Video Hello! I specialize in creating media about food and food culture. I also welcome editorial assignments! Let's create something spicy and real.

Hire me if you're looking for photo and video work, whether it's in the restaurant or in the studio.

The best season
07/23/2023

The best season

congee with marinated chicken, green onions, cilantro, chili crisp and furikake
07/17/2023

congee with marinated chicken, green onions, cilantro, chili crisp and furikake

Another 21 miles in the books this week - starting small and working up as I get used to leg strength this bike needs. T...
07/16/2023

Another 21 miles in the books this week - starting small and working up as I get used to leg strength this bike needs. Training on this bike's gear ratios is a good counterpoint to the more forgiving gears on my touring bike, hopefully that'll help me on long distance rides.

07/09/2023
Contender for best bumper sticker?
07/01/2023

Contender for best bumper sticker?

Early summer colors on the farm
07/01/2023

Early summer colors on the farm

season, best eaten whole warm from the field and especially the day after a good rain
06/14/2023

season, best eaten whole warm from the field and especially the day after a good rain

I'm learning quickly that the right dough and rolling technique is what makes or breaks bao, because even a poorly made ...
06/11/2023

I'm learning quickly that the right dough and rolling technique is what makes or breaks bao, because even a poorly made filling can be saved if your dough is good. But I think I nailed the filling on this one. I ended up overproving them because I got some bad family news while waiting for the rise and didn't have the filling ready - so they got a little puffy, whatever. Still taste the same! But I resort to stress-cooking when I need to take my mind off things and ended up making some really nice buns despite everything. They're consistent, I stuffed a huge amount of filling into each one and it helped me improve on rolling every ball into a clean circle which is probably the hardest part.

Making food you like at home is important. When we eat well, especially things that are unprocessed and homemade, we're taking care of ourselves mentally and physically. I recommend finding one recipe and using it until you know it by muscle memory. Especially a recipe that means something to you, that reminds you of a certain time, person or place. I taught myself how to make real Appalachian grits because it's what I would get with every breakfast at my dad's restaurant. Now I always have that with me as a reminder of home. Food is political and personal, it matters.

The absolute size of this asparagus that was dropped on my desk today
05/19/2023

The absolute size of this asparagus that was dropped on my desk today

The light in the greenhouses is so buttery 🧈
11/23/2022

The light in the greenhouses is so buttery 🧈

, Ohio edition. Filming for
10/06/2022

, Ohio edition. Filming for

Horror and Pain, a Midjourney AI post for spooky season. This might be one of my favorites so far
10/04/2022

Horror and Pain, a Midjourney AI post for spooky season. This might be one of my favorites so far

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28803

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