Ashes Fell Like Snow Public Exhibition in Santa Rosa

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For the past six months, I was working on mounting a public exhibition to mark the one year anniversary of the North Bay Fires of 2017. I felt it was important to give the community of Santa Rosa an occasion to mark the anniversary, to provide them a chance to pause and reflect on their losses as well as to celebrate the renewal and regrowth of the past year. Doing so involved securing permission from the City of Santa Rosa, raising the funds to underwrite the exhibition, working with the local vendors and fabricators to create the assets for the exhibitions and putting together a crew of laborers and volunteers to install and de-install the exhibition.

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With generous funding from Luther Burbank Savings, Art in Public Places Committee of Santa Rosa, private donors, and with help from many volunteers, we were able to mount the exhibition in Old Courthouse Square December 6-29, 2018.

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Photos from the Culinaria Fundraiser Pig Roast


Well, after months of planning, the Culinaria Fundraiser Pig Roast finally happened! We got the pig on the spit. The weather was beautiful (The week before, it was above 100. The day of the roast was a pleasant mid 70s!) People came, some off the streets (I met my goal of number of attendees). They were wonderful and supportive of the project. Chef Mateo did a hell of job roasting the pig. I felt the love. And we ate some great food! My only regrets are that I did not get to talk to everyone who came and I wish I took more pics! Oh well! the common lament of a photographer, I guess.

Thank yous go out to (in no particular order):

  • Faun Skyles
  • Marissa La Brecque
  • Sarah Weiner, Christine Schantz, Sam Putman, and Annalena Barrett of Good Food Foundation
  • Iso Rabin and Matt Johansen of Forage Kitchen
  • Patrick Martins, Catherine Greeley and Emily Pearson of Heritage Food USA
  • Chef Mateo Granados of Cocina Latina
  • Tia Harrison of Sociale
  • Candace Lewis
  • Angelo Garro
  • Hunter Leese and Casey Sasser of Fort Point Beers
  • Chris Brockway and Bridget Leary of Broc Cellars
  • Dave McLean of Magnolia Brewery
  • Anne Walker and Kris Hoogerhyde of Bi Rite Creamery
  • Judy Tan of Q Soo Tonics
  • Cindy Daniel and Doug Lipton
  • Quincey and Dan Imhoff
  • Michael Dimock

Thank you! and Thanks to all who came and made it such a festive evening! A heartfelt gratitude to all!


The Side dishes by Tia Harrison

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The Culinaria Fundraiser Pig Roast is exactly a week away! If you haven't bought your tickets yet, don't wait!

Tia Harrison of Sociale (photographed here with Marissa Guggiana) will be preparing the sides for the feast. They will be:

Heirloom tomato salad with juniper berry vin and ricotta salata,
Grilled bean and cauliflower salad with garlic balsamic vinaigrette,
Seasonal green salad and
Corn bread.

Ticket info here:

See you next week!

Bi Rite Creamery at the Pig Roast

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We're happy to announce that Bi-Rite Creamery will be providing cups of their famed ice cream for sale for dessert at the Culinaria Fundraiser Pig Roast!

Bi-Rite Creamery was founded by Anne Walker , photographed here in 2013 with her husband Sam Mogannam, and Kris Hoogerhyde in 2006. They were the first in San Francisco to use Straus Family Creamery organic dairy in their ice cream and rest of their ingredients are similarly organic and responsibly sourced locally when possible. But all that doesn't mean much if the ice creams weren't tasty.

The legendary long lines at their shop will tell you that their ice cream is indeed tasty! If that doesn't convince you, then how about a shout-out from Garrison Keillor during an "A Prairie Home Companion" broadcast? Yes, one beloved institution recognizing another beloved institution.

I hope to see you at the roast! And the kids in all of us can enjoy a delicious cup of ice cream after a meal of pork roast!

More information about the event and ticket info can be found by visiting:

Good Food Foundation to be presenting partner for the Pig Roast


I'm please to announce that the Good Food Foundation will be a presenting partner for the Culinaria Pig Roast Fundraiser on September 9th! Good Food Foundation, founded by Sarah Weiner and Dominic Phillips, has done a wonderful job of connecting the many organizations and producers of sustainable good food products from around the country with the public through events big and small, most notably the annual Good Food Awards and the Good Food Mercantile held in various cities across the country. The Foundation has been very kind and supportive of the Culinaria project over the years and I am excited that they will be part of the roast! For more information about the event and ticket info, please visit:

Michael Pollan's connection to the Pig Roast


This portrait of Michael Pollan was taken in 2012. During the photoshoot he told me a new book of his was coming out where he learned to cook from four chefs (three of whom were photographed for the Culinaria project). That book was "Cooked". I read with great interest the first section on North Carolina whole hog slow roasted BBQ.

Since I was a kid, I had a general fascination with whole pig roasts. When you roast a pig, it's always for a joyous occasion. (When have you ever seen a somber pig roast?) And the party is always big. You never have a pig roast for a party of four. And coming from a small family, that seemed cool! But I never went to a pig roast. Reading Michael's account of slow roasting whole hogs and watching the Francis Mallman episode of "Chef's Table" spurred my interest in pig roasts to another level. And now here we are.

I get to scratch my itch with a pig roast. I get to see old friends and new ones. You get to eat a delicious meal from some of the best chefs and we get to raise funds towards the completion of the Culinaria project. A situation where everyone comes out a winner. I hope you can make it to the roast on Sept 9th! And tell your friends.

Eventbrite page for the tickets are:…

Pig Roast Fundraiser-9.9.17

For the past six years, I have been working on the Culinaria project, self-funding the expenses to cover the photographing of the luminaries of the food world. I've taken it as far as I can by myself and need to raise funds to take it to the next level. What better and more fun way than to have a pig roast! Patrick Martins and Heritage Food USA has graciously agreed to donate heritage breed whole pigs, Chef Mateo Granados of Mateo's Cucina Latina Healdsburg is lending his time and expertise working his magic roasting the pigs, and Iso Rabins and Matt Johansen has kindly agreed to host the party at their Forage Kitchen space in uptown Oakland!

Details to Follow! but for now SAVE THE DATE. 9.9.17!


David, Actor, Years Climbing: 13 years

I was working in the hospitality industry for a long time, but recently moved to Hollywood to pursue acting and comedy.

I climb for a lot of reasons; mainly because it’s so fun. But a broader answer is I must be so completely in the moment, that it creates an inner peace through a meditative like fashion. It’s ironic that it can be so grounding. One of my old climbing partners considered it his religion and I’ve always kind of like to view it in that fashion.

I really try to be a well-rounded climber and was lucky to start in Yosemite. I consider myself a trad climber first and foremost. When I’m feeling confident, trad climbing on a multi-pitch face climb is probably my overall favorite. You’re off the ground, and you get the creativity of plugging gear where you want, without the rock having been scarred from bolts. Yosemite, which had been my home base for a long time, has a lot more bouldering than sport climbing and it's just simpler and less committing. So, I’ve spent most my time doing that. Although when I have gotten into the groove, sport climbing in the Owens River Gorge or in Thailand was extremely fun and fulfilling. I’ve done some aid climbing and get frustrated by the slowness and how hard and scary it is, but hope to keep whittling away at it. There’s nothing like sleeping up on a wall. 

I do consider myself a dirtbag. I’m in a big transition having moved to Hollywood and living in an apartment. But I think the dirtbag-ness runs deep in me. The term to a non-climber could obviously conjure some negative sentiments. But to me, the major characteristics revolve around living a minimalist life style to max your time doing what you love and being more in touch with nature. I’ve managed to do it by working seasonal jobs where I lived cheaply and saved money. Then I could live in my mini-van in Utah or the eastside of the Sierras, where camping is cheap or free. I consider it my job to live extremely cheaply while not working. The only exception being eating healthy; which if you cook all your own meals is manageable. You have to give up a lot, but it creates a life with a lot of freedom, time to climb, and makes one appreciate the little things as well as reduce one’s impact on the planet.

I’ve had a lot of memorable climbing experiences. Summiting the only big wall I’ve completed, Leaning Tower was special. And linking the Royal Arches and North Dome together in Yosemite to get around 2,500 feet of climbing in a day was rad. But one of my favorite moments was on a climb on the Glacier Point apron called “Goodwrench Pinnacle”.  It’s also In Yosemite. I did it about ten years ago with my good friend Joe. I was on the lead on the second pitch, which the guide book listed as having the psychological crux on it. I had gotten to a bolt and couldn’t figure out if the climb took a sharp turn around the corner because it seemed completely blank above me. I yelled down to my partner, asking where to go. He pulled the guide book out of a pack and screamed back up “You’re at the psychological crux”. He saw the terrified look on my face and yelled again “I know you didn’t want to hear that Dave but you’ve got to climb.” I slowly continued up and to my amazement, the blank slab wasn’t that hard. I felt a new barrier was broken through and Joe and I still laugh about it today.

I’ve got a lot of goals as a climber. Mainly just climbing as long as I can, having fun with my friends, and traveling to new places. More specifically though, I feel a need to climb the regular route up Half Dome and the Nose on El Capitan. Part of me is disappointed to not have done them yet, but I know that’s a poor way to look at it. They’re both committing and scary and dangerous and I want to be ready for anything up there. I’m excited to have them in my future and to imagine the adventure they both will be. Hopefully this fall I’ll be feeling strong and ready to give them a go!


KJ, Store Manager-Lululemon, Years Cliimbing: 3 years

Climbing = Playing. I climb because I get to problem solve routes while hanging out with my friends. Climbing is mentally and physically stimulating and forces me to think outside the box.

I felt like trying something new one day, signed up for the intro to climbing class at LAB, and here I am 3 years later.

Bouldering scares the shit out of me, which is why I love it so much. There is no safety net, it’s just you, the rock, and the moment. Bouldering is special because although you acknowledge all the scary hearts of the climb, you choose to do it anyway. And at that point, you’re not just a better climber, you’re a better human.

My most memorable climbing experience was the first time I climbed outside. Everything about Bishop was (and is) incredible, but the people, my friends, are what made it special. I had (still have) complete-100%-without-a-doubt-trust in them, which made the try hard so real. Knowing they had my spot, I made bigger moves and got some first time sends in the Milks. Trusting them made me a better climber and to this day, I climb my best with them. #bishop1.0

The way I see it, there are two types of holds:  good ones and shitty ones. I really like the good ones but I appreciate the latter because they make me work harder and they get my brain thinking differently. As for favorite moves, I appreciate flagging the most. Yes, it’s the simplest move but it makes a world of difference for every climb.

Of course, I want climb better and harder but really, I just want to move well when I’m older. What I appreciate the most about climbing is that it teaches body awareness, body weight control, and promotes core stability.


James, Story Artist, Years Climbing: on and off for 15 years

I'm a gym monkey by day and an Artist by night.

I went to school next to The Gunks in Upstate New York. So by default I ended up climbing a bit. I've moved many times though and not all of the areas have had mountains or gyms to maintain the climbing.

I absolutely love bouldering. The powerful moves, the grace and the balance of strength and movement really makes it challenging. It requires everything clicking together to get you through the climb.

The most recent area I absolutely loved climbing in was the Alpine bouldering of RMNP in Colorado. What a beautiful state.

I'll climb till my body wont allow it anymore. It's something I would love to do forever. Climbing is one of the few moments in the day when all the rest of what's happening can just fade away.