I've been working on a book with Tiffanie Turner, an incredible paper artist, and have finally put up some images from the upcoming book, The Fine Art of Paper Flowers (Ten Speed Press, 2017) I feel it's important to emphasize that these are made out of PAPER!! The book will be released on August 22, 2017 but is available for pre-order now here Tiffanie is amazing….
PDN (Photo District News) included me in a group of "4 forward thinking photographers" in a recent issue. There are so many food photgraphers out there and the article was an apt summary of my approach and attempt to stand out from the crowd (I'll be lifting these words in my next artist statement- just kidding!) They also did a short essay on thoughts on my hero photographer, Martin Parr.
You can read more HERE
Today is the official day Natural Color (Ten Speed-Watson Guptill) is out in stores!! This book was a complete pleasure to photograph. Please tell your local book stores to carry it or order online! There will be lots of dye workshops and book release parties – check out sashaduerr.com/events/ for event listings. Shown here is silk dyed with aloe ✨ #naturalcolorbook #tenspeedpress . Click here to see more spreads
Michelle Slatella is admired for her work as the editor of Gardenista and also often writes for the New York Times. When I was called for an assignment to shoot Michelle's garden I knew it would be a treat to see her gardens in person and get some clever ideas for my own home. See the story here.…
I had the chance to work on a feature story about the "State of Dinner" in the US for Better Homes and Gardens and it was satisfying to learn that ingredients like kimchi (which I devour daily), harissa, chickpea flour, and soba are now becoming common ingredients. This is what is so good about the US: interwoven culinary influences and our openness to try new foods. See more spreads from the story HERE
I spent several days photographing Mandy Aftel of Aftelier perfumes for the New York Times T Magazine and was blown away by the experience of watching and learning how Mandy creates completely non-synthetic fragrances using pristine and rare ingredients. I came away with a new appreciation of how powerful scent is and how careful alchemy can produce mind altering perfumes. Mandy and I hit it off and had such fun collaborating on this story. (And I came home after spending way too much on solid perfumes, teas and elixirs….) Click HERE to see more of the story
I had the opportunity to work with Mark Bittman, a NYT regular contributor and cookbook author, on his new plant based food delivery service called Purple Carrot. A team of us spent the week at his house, cooking, photographing and blessedly always sitting down at lunch to eat together. I was impressed that despite the agenda of rigorous recipe testing and documentation, Mark was adamant that we enjoyed ourselves. It was truly inspiring and despite my initial skepticism (I love meat!) it also made me think a lot more about the potential for a plant based food diet. Click HERE to see more images.
I shot a feature story for Bon Appetit Magazine about a Japanese izakaya in San Francisco which was especially exciting to shoot because it is about my brother's restaurant Rintaro! I am so proud that his place made it into the top 10 new US restaurants and thrilled that he and his team are getting the recognition they deserve. My father's Japanese timber framing company East Wind Inc. hand-built the interior and it feels like the Japanese home I grew up in. See more of the story HERE
It is with great excitement that over the weekend I heard the Bitter book I photographed won a James Beard Award for a single subject! Bitter was a collaboration with the thoughtful and prescient author Jennifer Mclagan, the powerhouse editor Jenny Wapner and designer Betsy Stromberg at Ten Speed Press (aka Random House), the brilliant prop stylist Amy Wilson, and talented food stylist Robyn Valarik. I am so thrilled this book was recognized by the James Beard Foundation and feel so honored – Yippee! See a few spreads from the book HERE