Ashley Cheng, Owner & Partner / SPUN Ice Cream

“It was important to them that we went and got educations and didn’t end up in the food industry but somehow we did.”

photo credit: hakeem adewumi

photo credit: hakeem adewumi

The industry runs in the family, Ashely Cheng fully admits. The family landed in Austin in the seventies, with the help of her great uncle, a former math professor at Huston-Tillotson University, sponsoring their move. Looking back on it now, Ashley beams at the closeness of proximity between the SPUN Ice Cream flagship store and Huston-Tillotson in East Austin.

photo credit: hakeem adewumi

photo credit: hakeem adewumi

Her father owns Chinatown in the Bee Caves area (where she and her siblings learned the ways of industry, hands on) and her aunt owns Freda’s, a Cajun-influenced North Austin restaurant. She and her sister Christina, focused on degrees that weren’t based in the industry (Ashley went to Boston University and Christina went to UT after a stint at the University of Chicago). After a few years in journalism, Christina decided to get back in the family business and earned her pastry certificate from Le Cordon Bleu.

photo credit: hakeem adewumi

photo credit: hakeem adewumi

With the help of their cousin, Christopher, they opened SPUN in 2015. The trio manage the ice cream shop, with their focus on liquid nitrogen ice cream. “It’s not just a gimmick, it has a different texture. The ingredients are really fresh”, she says. Their focus of local and fresh ingredients and made from scratch mentality sets SPUN apart from other shops. Along with their flagship store on the East Side, they just opened their second location at the Domain along with their ice cream truck. “There’s so much room for creativity in the ice cream world. We focus on nostalgic, childhood flavors we grew up on”, Ashley points out. Not only does SPUN make it fun to play with your food, they tug at your heart strings with childhood flavor combos made for grown palettes.

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

SALO Series x Flavor & Bounty at Space 24 Twenty

Summer’s arrived in Austin and what better way is there to kick off the season than with a Filipino pop-up dinner?! A couple weeks ago, Yana Gilbuena of SALO Series came back to town and we threw INIT: A Filpino Summer Feast. This menu was an homage to our culture’s hot weather food full of whole fish, pickled vegetables, and plenty of that bright, green rice she’s known for!

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

photo credit: benjamin garrett

Thanks so much to Space 24 Twenty, Topo Chico, Chameleon Cold Brew, Tito’s Vodka, and all of our wonderful friends that helped out that night. Biggest thank you to Benjamin Garrett for capturing the night. <3

Carol Ann Sayle & Larry Butler, Farmers & Owners / Boggy Creek Farm

Nestled in the heart of East Austin, the five acres of Boggy Creek Farm represent one of the most veteran urban farms in the whole country, let alone in Austin. The house on the lot was built in 1840 along with its sister house, The French Legation Museum, which is close by. Both houses were built in 1841 and Carolann stresses the fact that they have to not only take care of their five acres of farmland but also the house itself. 

photo credit: irvianne torremoro

photo credit: irvianne torremoro

Carol Ann Sayle and Larry Butler started their original farm in 1991, about 80 miles away in the Oak Hill area. At the time, Carolann had an art studio right next to Larry's television store. Their landlord introduced the two, they formed a friendship, and found themselves combining their families. Larry's family grew up on 40 acres of farmland in the area, so he knew a thing or two about farming before Boggy Creek. They always loved East Austin and found themselves buying their East Austin land in 1992 so they could farm in town. The grand greenhouse contains the seeds that end up being planted in the field, as Carol Ann stresses that everything on the farm is started at seed right there. From tomatoes and cauliflower to Romanesco and everything in between, all of the produce is lovingly cared for by the Sayle/Butler Family and their small team.

photo credit: irvianne torremoro 

photo credit: irvianne torremoro 

photo credit: irvianne torremoro

photo credit: irvianne torremoro

Since there weren’t any farm stands in the area, they started their own on their property in 1994, with just one table of produce until the word spread. Nowadays, Boggy Creek Farm stand has expanded from that first table to a larger spot next to the house. Boggy Creek’s weekly produce is represented, along with goods from other local purveyors like Pure Luck Farm, Bee Tree Farm, Dos Lunas and Thunder Heart Bison. Also on the shelves are Larry’s Original Smoked Dried Tomatoes and Hot Sauce, both delicious snacks from the man himself. The farm stand is open from Wednesday to Saturday from 8 a.m. to 1 p.m.

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

Kendall & John Antonelli, Owners / Antonelli's Cheese Shop

“It’s a cheesy love story, through and through”, Kendall Antonelli says when she talks about the labor of love that is Antonelli’s Cheese Shop.

photo credit: irvianne torremoro

photo credit: irvianne torremoro

The two met in college, at Georgetown, and have been inseparable ever since. Kendall, hailing from North Texas, and John, coming from just outside of New York City, decided to move to Austin after college and get married. At the time, John was a CPA while Kendall worked for a local nonprofit in town. During their honeymoon, John turned around to Kendall and expressed his interest in the cheese business. They had no clue what was in store for them in that world but they decided that after the honeymoon, they’d pursue their dream. Two years later, the duo opened their doors to Antonelli’s Cheese Shop in Austin’s Hyde Park Neighborhood.

kendall antonelli, adorably showing us around the cheese shop. photo credit: irvianne torremoro

kendall antonelli, adorably showing us around the cheese shop. photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

At first, the duo started out with themselves along with one other employee and have now expanded to 18 employees and plenty of regulars. Both their cheese shop and house have plenty of smiling faces willing able to help customers out in their selection of cheeses. They do practically everything: from working in wholesale with local restaurants and chefs, to their cheese of the month club, e-commerce, and events. 

photo credit: irvianne torremoro

photo credit: irvianne torremoro

At any given moment, there are about 75-100 cheeses in their store with an additional 100 cheeses at the cheese house, for local suppliers. Antonelli’s are proud members of the local Slow Food Austin chapter along with the Good Food Retailers Collaborative, supporting small businesses and entrepreneurs.

Though the cheese world can be very overwhelming, they break it down in seven different categories: fresh, bloomy/soft rind, washed rind, semi-soft, firm, hard, and blue. Feel free to walk into the cheese shop at any given moment and ask their friendly cheesemongers for a Cheese 101 Tutorial, they’re always happy to walk you through ‘em! Though they’re often asked whether they make their own cheeses, they do not, but Kendall’s response is, “We don’t craft cheese, we craft stories.” Their story is one made with an abundance of passion and love, between each other and for what they do.

photo credit: irvianne torremoro

photo credit: irvianne torremoro

Tessa Halstead, Chocolatier & Owner / Chocolaterie Tessa

To say that I have a sweet tooth is an understatement. Basically, walking into Chocolaterie Tessa’s space in North Austin is a dream come true. You’re usually greeted by Tessa Halstead, second generation chocolatier and owner, in a bright room which showcases her award-winning confectioneries, accompanied with the sweet smell of chocolates  being made right behind the counter.

photo credit: moyo oyelola

photo credit: moyo oyelola

photo credit: moyo oyelola

photo credit: moyo oyelola

Tessa comes from a family of chocolatiers, working with her father since she was fourteen. His chocolate shop started in 1983 and while she put the idea of chocolate making aside during college to pursue a career in corporate America, she found that chocolate has always been her calling. Her father had retired and she decided to pursue chocolate making with the start of her business in 2012. One of the machines she uses in her shop is her dad’s original that was housed in his shop thirty years ago. It made its way back into the family after they found it at an auction in Dallas and is now helping crank out more delicious goodies from Tessa.

photo credit: moyo oyelola

photo credit: moyo oyelola

photo credit: moyo oyelola

photo credit: moyo oyelola

“We stay focused on providing the best ingredients and everything is made fresh, no preservatives and it’s all natural”, Tessa states as she excitedly talks about the farmers and small companies she works with. The shop is filled with chocolate molds, conveyor belts, and smiling employees happily putting together flavors such as her award-winning salted caramel, bourbon pecan, and her Origin line: full of cacao beans from different countries such as the Dominican Republic, Papa New Guinea, Peru, and Ecuador.

photo credit: moyo oyelola

photo credit: moyo oyelola

photo credit: moyo oyelola

photo credit: moyo oyelola

photo credit: moyo oyelola

photo credit: moyo oyelola

photo credit: moyo oyelola

photo credit: moyo oyelola

She and her husband try to take a chocolate-related trip every year for research and development from France to Belgium and everything in between. Tessa’s face lights up every time she talks about chocolate making and the business. “One of things that’s special about chocolates is that people are happy when they come in. They have this person in mind that they want to buy a gift for, or they’re excited to try something new”, she elaborates with a grin ear to ear.  

photo credit: moyo oyelola

photo credit: moyo oyelola

photo credit: moyo oyelola

photo credit: moyo oyelola

Dorsey Barger & Susan Hausmann, Owners / HausBar Urban Farm

“The driving principle here is insane levels of sustainability,” Dorsey Barger says of HausBar Farms.

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

A gem hidden off the beaten path in East Austin, Dorsey and her wife Susan Hausmann found the two acres of land in 2009 that would be their beloved farm and garden. Barger owned East Side Cafe for twenty years before realizing she needed a different challenge. The pair turned a lot full of junk into a paradise with a plethora of vegetables, animals, and the ethos of sustainability at its core.  

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

Dorsey stresses that everything is completely pesticide and gas-free, all fifty-one vegetable beds were dug by hand and taken care of with as much care for the environment and local community as possible. When you hear Dorsey speak about the farm, you can tell how much she cares about every single millimeter of the farm, from the okra, marigold, bananas (yes, Texas grown bananas!), and her brood of animals (make sure to say hi to Gustavo the Gus for some kisses and his personal tour of the farm).

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

HausBar works directly with restaurants to up the ante on their seasonal menus. Drop the the name to any local chef and they’ll know who you’re talking about, singing the praises of this urban farm. Dorsey has credited “The Omnivore’s Dilemma” by Michael Pollan as a major inspiration for the open educational tours they provide. The science behind upholding HausBar is fascinating and she's more than willing to further explain the ecosystems that make the farm what it is today.

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

SALO Series x Flavor & Bounty Popup dinner, Space Ninety 8

Serendipitous encounters and grit brought Yana Gilbuena of SALO Series and I back together in Brooklyn for a popup dinner at the wonderful Space Ninety 8 venue. Last December, my family and I had just driven from Las Vegas to Los Angeles for Christmas and I excitedly brought them to Lasa, where the Valencia brothers are at the helm of modern Filipino food. I looked over to my left and saw a familiar face and approached a table of two, “Hey this might sound crazy, but were you at a brunch popup back in November in Austin?” Tania Enriquez, looked up at me with a huge grin on her face, and we immediately hit it off. She introduced me to her friend, Diane Chang, of Eating Popos, who has hosted events at the Urban Outfitters/Space Ninety 8 venue, and they suggested a Filipino popup dinner in New York. We started an e-mail thread, wished each other happy holidays and good luck into the new year and were off.

photo credit: heidi lee

photo credit: heidi lee

Quickly after the new year started, the ball was rolling when Yana jumped on board for the popup dinner. Since the woman is a force all on her own and completely down for most anything, especially when it comes to travel and food, I knew she’d be on board. She booked her tickets, we put the menu together, and February rolled around in no time.

photo credit: heidi lee

photo credit: heidi lee

The week of the popup was hectic and crazy but definitely worth all the running around we did, from Brooklyn to Queens and back to Brooklyn. Asian markets in Flushing are no joke, if anyone was wondering. We’re so thankful for Neil Syham of Lumpia Shack for rolling through and bringing us plus all of our produce back to Williamsburg.

photo credit: heidi lee

photo credit: heidi lee

I cannot thank everyone enough for spending their Friday night with us and enjoying the food of our culture. It’s always a pleasant surprise when the nerves wash away and I can breathe a sigh of relief, look at Yana, and proclaim, “Dang girl, we did it, again!” She’s so used to the high energy that it doesn’t even phase her at this point. Thank you to Heidi Lee and Eric Michael Pearson for capturing the night. A huge shout out to the amazing team behind Space Ninety 8 and Urban Outfitters for helping us put this together: Tania Enriquez, Cara Flaherty, Cristina Fisher, and Sheewa Salehi.

photo credit: heidi lee

photo credit: heidi lee

photo credit: heidi lee

photo credit: heidi lee

photo credit: heidi lee

photo credit: heidi lee

photo credit: heidi lee

photo credit: heidi lee

photo credit: heidi lee

photo credit: heidi lee

photo credit: heidi lee

photo credit: heidi lee

photo credit: eric michael pearson

photo credit: eric michael pearson

photo credit: eric michael pearson

photo credit: eric michael pearson

photo credit: eric michael pearson

photo credit: eric michael pearson

photo credit: eric michael pearson

photo credit: eric michael pearson

squad goals/fempire: diane chang, cara flaherty, tania enqriuez, yana gilbuena, & yours truly. xoxo, ladies, now let's get in formation. <3 

squad goals/fempire: diane chang, cara flaherty, tania enqriuez, yana gilbuena, & yours truly. xoxo, ladies, now let's get in formation. <3 

Ilbersalle Fallon, Catering Chef / Niella Catering

“It’s just something I did, when I hung out in the kitchen. Or I’d find myself outside, fishing. If you catch it, you clean it and eat it”, Ilbersalle Fallon recalls of his childhood in Nebraska. He’s been cooking since he was young, around 7, and found refuge in fishing and the outdoors while growing up. Cooking has been his main creative outlet for the past ten years, taking him from state to state.

photo credit: hakeem adewumi

photo credit: hakeem adewumi

Fallon started his culinary education at Le Cordon Bleu in Orlando, Florida and has spent time in the kitchens of Disney and the House of Blues. After graduating in 2007, he stayed in Orlando for another year before moving to Oklahoma to help open a new restaurant concept, an “amalgamation of everything I’ve learned - the House of Blues style with an Italian bistro concept”. He then moved forward in his career to cook for the student body of Oklahoma Panhandle State University, which taught him the speed and tenacity to cook for the masses.

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

photo credit: hakeem adewumi

After realizing he needed more in his education, he moved down south to Houston to attend the Art Institute briefly. Houston is where he found solace in another creative outlet, poetry. He began to attend poetry slams and network with other artists, finding time to bring baked goods and treats to events he attended. Niella Catering took two more years to come to fruition and by this time he had moved to Austin, following his wife’s move to attend the University of Texas.

photo credit: hakeem adewumi

photo credit: hakeem adewumi

“You get a sense of home with Niella Catering”, Ilbersalle says when he mentions his work and family. Niella Catering, named after his daughter, is a pursuit of bridging the gap of the creative community, having worked with local artists like Hakeem Adewumi and Moyo Oyelola. Fallon is a self-proclaimed filmophile and has now filled his calendar with catering on film sets along with helping Joi Chevalier with The Cook’s Nook, which is a culinary incubator that provides help and production space for aspiring cooks in the community.

photo credit: hakeem adewumi

photo credit: hakeem adewumi

Ilbersalle is one of the several chefs featured in the inaugural Taste of Black Austin event on January 31st. When he speaks of African culture in food he says, “This is so unprecedented and so necessary”. Tickets are still available.

Nate Pearlman & Elana Schiff, Catering Chef & Wedding Cake Decorator

Nate Pearlman and Elana Schiff’s fairytale of a relationship started in the sprawling hills of upstate New York at the Culinary Institute of America. Their stories started on different coasts before intertwining in culinary school and finally landing in Austin, Texas.  

photo credit: irvianne torremoro

photo credit: irvianne torremoro

Elana hails from Orange County, California and has been baking for as long as she can remember. She found herself baking in the kitchen with her mother, who encouraged her to take baking and decorating classes at an early age. Her passion and drive then led to her to attend CIA in the fall of 2012.

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

Nate started six weeks prior to Elana’s arrival, coming from nearby Washingtonville. A stint at the University of Buffalo while working at the student union led him to culinary school. He was closing down for the night and smelled something that reminded him of his mother’s meat sauce that was so nostalgic that brought him back to his childhood. “All I want to be able to do is help create memories, that’s been my biggest motivation”, Pearlman recalls as he emphasizes that moment that led him to withdraw from his classes and enrolled in nearby Rockland Community College for the culinary management program. Down the path, Nate finally made his way to CIA in Hyde Park.

photo credit: irvianne torremoro

photo credit: irvianne torremoro

The two knew each other through social circles and were finally introduced through Elana’s roommate, who was working in Sarasota, Florida, with Nate working on his externship. The Culinary Institute of America’s program is two years, with an eighteen week externship in between. During this break, Nate spent his time in Sarasota while entertaining his budding romance with Elana as she spent her externship in Austin, Texas, working at Sweetish Hill Bakery.

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

photo credit: irvianne torremoro

After jokingly suggesting he visit her in Austin, Elana agreed and Nate booked a plane ticket four days later. At this point, they hadn’t spent time together one on one until he landed. When they met, “It just clicked. We sat at a crepe food truck off Barton Springs and just talked for two hours. We had a wonderful weekend”, Schiff says. The two began dating in the midst of their externships and finished school, Nate in February 2014 followed by Elana in May 2014.

Within the first six months of dating, they finished school at CIA and decided to leave for Austin and move in together. Elana continued to work at Sweetish Hill Bakery followed  by her working at Loved Birds Sweets, which led to starting her own business, Iced Cakes & Confections last June. She’s been featured in Wedding Wire and has made a name for herself by word of mouth. Nate has spent time in kitchens across the board: Foreign & Domestic, Lox Box & Barrel, Second Bar and Kitchen, and Boiler Nine. He's now in the process of starting his own catering company, Seasoned Catering, along with good friend and partner, Keith Thornton.

photo credit: irvianne torremoro

photo credit: irvianne torremoro

Elana recalls when she almost gave up on dating chefs. She swore them off right before Nate and after a rocky relationship ended. “I’m over chefs, I’m never dating them again!”, she told a girlfriend. Luckily enough, Nate came around and changed her mind. Together, the two speak lovingly of each other’s endeavors and plans, especially of their upcoming wedding in November. The two have the rest of their lives to make memories over their love of food together.

photo credit: irvianne torremoro

photo credit: irvianne torremoro

Jane Sumita & Melissa Carroll / Pastry Chefs & Bloggers, Lemongrass & Thyme

One of my last positions in Las Vegas kitchens was as a pastry cook at Michael Mina’s Stripsteak. I moved my way from garde manger (French fancy words for the cold station), to sides, and finally made it to the coveted pastry position.

photo credit: nicolai mccrary

photo credit: nicolai mccrary

I went to culinary school with my main hobby as baking and focused on gaining a position in pastry. Goodness, I sure did learn a lot when I finally made it there. There, I trained under the amazing Chef Lincoln Carson, learned the pastry ropes from some pretty badass women, and realized that I could execute a recipe but I’d never be able to temper chocolate without it blooming (that’s when chocolate develops a certain whitish color since the temperature of properly melting it was off). I’ve ruined countless batches of fiddle faddle (our caramel popcorn topped with dark chocolate and Maldon salt) by incorrectly tempering chocolate. There’s a precise science that pastry and baking has versus savory cooking that I’ll never be able to fully understand.

photo credit: nicolai mccrary

photo credit: nicolai mccrary

Jane Sumita and Melissa Carroll are two ridiculously talented women that have mastered the science of baking and pastry. I met Jane first, while working at Central Standard at South Congress Hotel. I was immediately drawn to her, plus she gave me snacks on my first day of training, which always wins my heart. Give me all the snacks and you’re immediately my new best friend. 

Hailing from Indonesia, Jane’s journey to Austin and into pastry has been a long time coming. By her aunt’s suggestion, she and her brother applied for their green cards in 1999 and didn’t think about it until ten years late in 2009, when they received a letter indicating that they’d been approved. She then spent time in two months in Sydney, Australia, learning English while staying with her cousin. After processing her papers, she found herself in Seattle, earning her CNA and began a career in the medical field, followed by the pursuit being an RN. Four years of working as a certified nursing assistant along with going to school to become an RN wore her down and she realized that she’d rather pursue something else. This led to her move to Houston in 2012 as she contemplated what she should do besides nursing.

photo credit: nicolai  mccrary

photo credit: nicolai  mccrary

Baking and pastry was always an interest since high school and after much research, Jane moved to Austin to attend Le Cordon Bleu’s pastry program. With a brief stint at Better Bites Bakery under her belt, she became one of the opening team at the South Congress Hotel, which is where she met her partner in crime, Melissa.

photo credit:  nicolai mccrary

photo credit:  nicolai mccrary

“I was always drawn to more creative fields”, Melissa says as she emphasizes this as her focus right after high school,  specifically on fine arts and graphic design. She attended community college in St. Louis until she decided to pursue a career in the culinary field. She left the mid-west to attend the International Culinary Center, formerly the French Culinary Institute in Campbell, California. After the intensive six month pastry program, Carroll moved back to St. Louis and accepted the pastry chef position at local London Tea Room. In the midst of her pastry chef duties, she went back to community college to finish her degree in fine arts. A change was needed and she made her way to Austin in the summer of 2015. Melissa splits her time between South Congress Hotel and Dolce Neve. The ability to be creative in both of her jobs has helped her bring more ideas to Lemongrass & Thyme. After Jane approached Melissa with the idea of starting a blog earlier this year, the two launched Lemongrass & Thyme in March, with the focus of bringing their diverse backgrounds to their project. 

Though Jane has since moved back to Indonesia to be at the helm of a new hotel as head pastry chef, she and Melissa still make time for Lemongrass & Thyme between their busy schedules. Before her move home, Jane invited me into her kitchen to help her and Melissa with an idea for the her new venture. I can’t wait to see what’s on the horizon for these two and especially for Jane to visit again, so we can catch up over more sweet news.

photo credit: nicolai mccrary

photo credit: nicolai mccrary

photo credit: nicolai mccrary

photo credit: nicolai mccrary

photo credit: nicolai mccrary

photo credit: nicolai mccrary

photo credit: nicolai mccrary

photo credit: nicolai mccrary