LATEST OBSESSION: The Gallery at Sketch


Design like this makes my heart sing. It reminds of my days at Parson’s where my teachers pushed us to go outside the box-  don’t take your designs too serious,”  “a little whimsy never hurt,” my teacher’s would say to me. It was an exciting time and one of the reasons I started my career working in commercial design. Designing restaurants and retails stores gave me an immediate rush; the pace was crazy fast and exciting, you were always collaborating with new artists, pushing the unknown, exploring new ways to use different materials. There seemed to always be a pull toward taking design boundaries further than before- a wider span to explore and grow, yet all the while adhering to strict design principles.

I was in heaven.

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posted August 18, 2014


“The only way out is in. If you go back to the island of yourself, you will see the teacher in you.”

                                                                                                                                                          -said someone

Photo: Nino Migliori (Italian photographer extraordinaire)


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posted August 7, 2014

HILARY ROBERTSON: the stuff of life


Hilary Robertson has been one of my inspirations for awhile now. Every since I came across her effortless styling and still life work, she continues to provoke and inspire me whenever I see something she has created. As a budding photographer, I’m inspired most by negative space in a composition, my eye goes more to the negative, the breathing space, as I always say. A place for your eye to rest before you bounce back to the objects in the composition. The play between opposites always lends inspiration and I find no one better at captivating this then Ms. Robertson.

“Creating something beautiful is compelling and addictive. It’s meditation of sorts and, I suspect, just as good for the soul. You don’t need anything except for your eye, your chosen objects, and an idea of what you would like to achieve in an aesthetic sense. Even if nothing else in your room pleases you, you can transform one surface to your own satisfaction.

When you are engaged in setting up a still life, there will always be another way to do things, another possible configuration, but it is up to you to decide when the composition is finished. Sometimes the greatest satisfaction comes from dismantling a composition, probably because that’s when it starts to feel less contrived.


Set it up, then mess it up‘ seems to be the stylist’s mantra.”

                                                                                           ~Hilary Robertson


THE STUFF OF LIFE by Hilary Robertson can be purchased at

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posted June 3, 2014


JULIE_BLACKMON Where does the time go? It’s been awhile since I posted anything. Work can do that. My photo’s will be up soon to show what I’ve been up to. So, excited. But, today I’m sharing a photo from one of my favorite photographers Julie Blackmon. Love this photo; sweet little girl…

I hope you enjoy.

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posted June 2, 2014



I recently had the pleasure of checking out bay area resident Ana Teresa Fernandez’ work at Gallery Wendi Norris here in San Francisco. The exhibition; Foreign Bodies “explores how women navigate the geographic, social, and physiological boundaries between the United States and Mexico. Documenting her performances and installations using photography and the painted image, Fernández’s work reveals how women’s bodies become surfaces imprinted with political and social upheavals.”

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posted April 28, 2014

WHAT I’M READING: Inside the California Food Revolution

Daily menus, open kitchens, and women chefs may seem commonplace in today’s restaurants, but 40 years ago they were downright radical.Coming out of the social upheavals of the 1960s, California chefs, farmers, and food artisans of the 1970s bucked tradition in the kitchen and the fields, stirring a culinary revolution that has reverberated around the world. Former Chez Panisse chef Joyce Goldstein (pictured above) opened Square One– among the first San Francisco restaurants to adjust menus daily and pair wines by the glass. She’s been actively involved in the food world ever since, writing cookbooks, menu designing, and an avid farmers market patron.

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posted November 2, 2013