Around lunch Thursday 26 September four people from Malmö City Skaters, Johanna, Oskar, Peter and me, left Malmö for Berlin. After approx 7 hours drive by Peter and including a pic-nic in the German country side we arrived to the home for the weekend, Youth hostel Aletto. After checking in we looked for a place to eat this late hour. Found a nice Tibet restaurant in the neighborhood. First time for Tibetian food, very nice.
The plan was to do some sightseeing in Berlin Friday. We ended up spending approx 4 hours at the Sport and Health fair at Tempelhof Airport. Picked up the start number, looking at and buying some merchandise etc.
The limited sightseeing in the afternoon included Panoramapunkt at Potzdammer platz with a beautiful sunset with 360 degrees view over the city. Walked to Brandenburger Tor to see the finish area for the marathon. Meet up with Joachim and Jonas for dinner at a small and nice Italian restaurant close by. Had a very nice spaghetti with chantarelle and cream sauce, not much LCHF about that… 😉
Saturday morning we did a “photo walk” around the hood. Back at the hostel we got ready for the Berlin Inline Marathon, that started 15:30. U-bahn to Französiche strasse, brisk walk to Brandenburger Tor where we meet with the rest of the Malmö City Skaters.
Approx. 6.300 participants on small wheels joined this event, the biggest inline race in the world and for the 17th time. After the mandatory and traditional Malmö City Skaters group photo we headed for the starting point. Fantastic atmosphere already, loud music and speaker pep talk. Felt a bit nervous but after start it disappeared and got goose bumps when rolling pass all the spectators that were cheering and making lots of noise.
During the 42 km we passed several sights and lots of people along the streets cheering. Remember especially when coming around a turn and this wide boulevard opened up, only with roller skaters, not a car or other traffic in sight.
Had good company by Jesper behind me during the first 30+ km. Found different “packs” to follow but feel I need to practice that discipline some more to next year.
Got really tired and ache in the lower back after 32 km. Must have been the part of bad asphalt and little uphill 😉
Reaching “Unter den Linden” with Brandenburger Tor at the end was a great feeling and also the last part before the finish line. Tribunes on both side packed with people with bells and a selection of other equipment that could make noise. On top of this loud music and a speaker working hard to boost the “stimmung” to a maximum. My goal was 2:00-2:10 and the time showed 2:02 that I am very pleased with. I like to roll as fast as possible but I also like to get most of the atmosphere and sights as possible. Bart Swings of Belgium set new record – 59:28! Guess he didn’t have time for any sightseeing 😉
Since we were a bit late for the common Rolling Vikings dinner, the Malmö crew decided to meet at Steakhouse Asador, Wilhelmstrasse 22. Recomended by Jonas and turned out to be a very nice place with great food. The company was great too :-D.
The 40th. Berlin Marathon started at 8:45 Sunday. After breakfast and checking out we went to Brandenburger Tor area to see some of the action. Approx. 40.000 runners joined and 35.500 finished. Wilson Kipsang also set new WR with nearly the same time as me, 2:03!
Since Peter had injured himself during the inline race I drove back to Malmö. Thought I should get tired but Peter’s Audi A3 was nice to drive and it turned out not being a problem at all, was a bit surprised. Left Berlin around 16.00 and returned to Malmö around 24:00.
Living in Malmö for about 7 years I never visited Katrinetorp Landeri, located only 10 min. from Malmö city. I’ve passed it several times wondering what it actually was.
Together with Mickey and my sister, Ann-Marie, we payed it a visit one sunny Sunday in August. The mansion is from early 1800 and the beautiful park/garden behind it is divided into different areas. Well worth a visit…
Augusti 17 I was team leader in one of Malmö City Skaters’ two teams that participated in Sweden 12H Roller at Falkenberg’s motor race track. It’s a rollerskate/inline relay race with 6 members in each team. The start is at 8:00 and finish at 20:00. Each team member roll one lap, approx. 1,8 km. The team with most laps wins. One of Malmö City Skaters teams came third (the one I wasn’t team leader for ;-), congrats, well done.
It rained for the first 2 hours and then the sun came and dried the track. A fantastic day with great team spirit. It was really fun to be in the same race as the “pros” instead of being a spectator.
Easyjet from Kastrup to Gatwick. Hold luggage only, no check in. One hold luggage really means ONE, no camera or “man purse” on the side. I had booked the tickets with Ingo Johansson and that what it said on the boarding pass. It says Ingvar Johansson in the passport, not smart. It cost normally DKK 720 to change it but the assistant was very nice and changed free of charge, thanks a lot for that!
Took the regular train, Southern, from Gatwick to Victoria Station (when we finally found the right platform and train). Takes little longer than the Express but is half price. Buy a train ticket that include day pass on the tube. Approx £15/pers. Continued with the underground from Victoria to Oxford Circus and then it was only a few minutes walk to the flat at Dufours Place (had problems finding that too, tip: get a proper map from the start ;-).
Booked the flat via airbnb.com. It had two bedroom, two toilets, a large living room area incl. kitchen and a balcony. Prime location:
1 min. walk to Carnaby Street
2 min. walk to Oxford Street
5 min. walk to Piccadilly Circus, Leicester Square and China Town
10 min. walk to Trafalgar Square and The National Gallery
15 min. walk to Buckingham Palace
20 min. walk to Big Ben, the Houses of Parliament and the London Eye
Camden Market
(Close encounter with black man, he thought I took many photos of his daughters and should publish them on the internet!!. He called the police etc. Puha…I was innocent, he was weird…)
Walked along the river to Primrose Hill where we had homemade chicken sandwich lunch (again) with beautiful view over the London skyline
Walk through Regent Park with beautiful gardens and large play fields
Took the buss from Piccadilly Circus to South Kensington
Visited V&A museum to see a David Bowie exhibition but far tooo long line…
Went to Harrods and looked at all the glitter and fancy electronics
Lunch at Serpentine, Hyde Park, (yes, chicken sandwich 😉 and looked at the BST set up
Buss to Tottenham Court to pick up the tickets at Dominion Theater
Visited a Carphone shop where Mickey found the Nexus 7 for £179
After refreshing at the flat we went back to Dominion Theater for We will rock you, AWESOME!! 😀
(good idea to have picked up the tickets before, another line…)
Walked along Regent Street to Piccadilly Circus and then to Leicester square for lunch, Pret a Manger
Saw Despicable Me 2, 3D, Empire 1, 1000 seats. Great experience
Went for dinner at Five guys, Burgers and fries. Good timing, looong line when we came out
Watched Hangover in the flat
10 July
Mickey bought the Nexus 7 at the Carphone Shop, Oxford Street. Tried to bargain, 2 for £320, but no 🙁
Packed and waited…
Tube Oxford Circus – Victoria Station. Got the refund from Oyster cards at Victoria tube station
Train, Southern, to Gatwick
Plenty of time and the flight delayed approx. 30 min, dep. 17.55
The End
Tips:
Get an Oyster card. Deposit £5. Fill up the card. You get the deposit and the amount not used on the card refunded when you return the card at a tube station.
lastminute.com, discount tickets or buy them at Piccadilly Circus
Easter week (23-30 march) we spent skiing in Cervinia, Italy, together with a colleague of mine, Bo, and his family and friends. Bo arranged accommodation and taxi from Milano airport to Cervinia. All we had to do was to buy flight tickets – thanks a lot Bo 🙂
The correct name is Breuil-Cervinia and has together with Valtournenche and Zermatt (Switzerland) over 350 km of slopes. The majestic “Toblerone” mountain Matterhorn (4.478 m), called Il Cervino in Italian, is the focal point from more or less where ever you are. An other focal point is the Plateau Rosa (3.480 m). From here you can start the 22 km slope down to Valtournenche (1.524 m). It should be the longest slope in the world but that include a very short ride in a chair lift.
On the map below it’s only the Italian side of the ski area, “Local” ski pass. We had plenty to do on this side and didn’t try the Swiss side (Zermatt). Get the skirama as PDF
1. The apartments had prime position next to the piste (see it on Google piste view) – really Ski out – Ski in. Fantastic view over the village and Matterhorn.
2. Across the piste was the After ski bar.
3. The first day, Sunday, was very foggy and the visability was at a minimum. First run Mickey turned left at #13 and I didn’t see him and the rest of us turned right at #7. Waited long time at the bottom but no Mickey – NERVOUS!! Guess he didn’t bring the phone since he didn’t answer… Went up again took #13. – no Mickey – VERY NERVOUS!! Went to the ticket office. They were VERY kind and helpful and tracked Mickey via the ski pass and he checked in at the Plateau Rosa ski lift…I waited… and waited. Mickey had apparently decided to go from the very top station all the way down. WAS I GLAD TO SEE HIM AGAIN !!
4. Cervinia have many very nice slopes. One morning after a night of snowing, #6 was fantastic for carving.
5. Last part of Thursday afternoon was spent on #22. Lots of snow and secluded – FANTASTIC!!
6. Last supper at Hotel Astoria (next to the ticket office and lift station). Our host Angelo served a delicious menu. If you are in the neighbour hood, try the lunch here as well.
LCHF diet: During the first two months I have managed to stay away from pasta and rice. Regarding potatoes, I have sinned two times and little bit pommes (with a MAX burger – schhh don’t tell any one). Friday mornings, 2-3 slices white bread due to the common dept. breakfast meeting. Apart from that, only low carb bread.
I’ve been drinking beer ONLY at a couple of occasions (for me, that’s an achievement :-P). Friday and/or Saturday it’s been some red wine… Apart from these major cheats, there have been some minor. Even so, I’ve been relatively good, if I may say so.
Supplement of Vitamin D and Omega 3: Check
Exercise: Been running at least twice a week and fitness once a week (Work out program). This is increasing with roller skates when the season starts.
Status: The first couple of weeks I was tired, especially when driving to and from work – not so good… That has passed. The afternoon fatigue (sugar hunger) I sometimes experienced before this diet is decreased and often not present.
When running, I noticed some lack of energy compared with before. Could also be bad shape in general 🙄
Overall, it’s feels ok.
The thing that puzzle me the most though, is that the scale doesn’t move at all. I lost 1 kg in the beginning and now it’s stuck at the same spot. It’s not the main thing but I find it strange after reading quite a few articles and blogs about the LCHF diet how fast and much some people loose weight (and others don’t).
If you experienced that there is no weight loss, here are some reasons why. You are welcome to let me know if you have other suggestions:
You have tried “Starvation diets / yo-yo diets”
You are too stressed – not enough sleep
You eat or drink things that prevent weight loss
You don’t eat enough
You don’t eat enough fat or protein
You eat too much dairy products
You eat too much nuts, fruit or veggies with much carb
Avocado & egg jumble Avocado Spring onion Boiled egg Philadelphia cheese Gorgonzola cheese Mayo Herb salt, salt and pepper (chili powder)
Mix cheese, mayo, onion and spices. Chop avocado and egg and add it to dressing.
Low carb gratain 500 g white radish, peeled and sliced into 5 mm thick slices (alt. beet root, little bit more carb) 1 pinch of salt 2 l water 2 yellow onions, peeled, sliced 3-5 cloves of garlic, pressed (number depending on size) 3 cup sour cream (34%) 200 g Philadelphia cheese 4 cups whipping cream (40%) 1 pinch ground black pepper 3 cups cheddar cheese, grated (or other flavorful hard cheese)
Preheat oven to 100 degrees (or 175-200 for shorter time). Boil water with salt and cook radish for 5 minutes (or until soft). Drain. Mix sour cream, Philadelphia cheese, cream and garlic, add black pepper. Layer radish, onion and sauce in a baking dish.
Bake gratain in 1 to 1.5 hours. (if radish is boiled, soft less time in oven) When it starts to get color and feel soft, add the grated cheese. Bake in the oven a few minutes, until the cheese is golden color and texture.
Swede/Turnip frites Peel and cut the turnip into 0.5 cm thick rods (so they look like french fries). Boil the turnip sticks in salted water for 5-6 minutes. Put the rods on a towel so that the water runs off. Fry the turnip in any kind of oil until they got nice golden brown color. Let the fried drain on a plate with paper towels so that excess oil is sucked up. Serve as accessory to meat, chicken or fish. Or to dip in i.e. Aioli…
This year it’s time to really deal with the belly and the project involves…
LCHF diet (Low Carb High Fat)
Supplement of Vitamin D and Omega 3 (fish oil)
Exercise
LCHF Diet
Basic tip: Maximum 5 grams of carbohydrate (excluding fibre) per 100 grams of food.
Eat all you like
Meat: Any type, including beef, pork, game meat, chicken, etc. Feel free to eat the fat on the meat as well as the skin on the chicken. If possible try to choose organic or grass fed meat.
Fish and Shellfish: All kinds: Fatty fish such as salmon, mackerel or herring are great. Avoid breading.
Eggs: All kinds: Boiled, fried, omelettes, etc. Preferably choose organic eggs.
Natural Fat, High-Fat Sauces: Using butter and cream when you cook can make your food taste better and make you feel more satiated. Try a Béarnaise or Hollandaise sauce, check the ingredients or make it yourself. Coconut oil and olive oil are also good options.
Vegetables that Grow Above Ground: All kinds of cabbage, such as cauliflower, broccoli, cabbage and Brussels sprouts. Asparagus, zucchini, eggplant, olives, spinach, mushrooms, cucumber, lettuce, avocado, onions, peppers, tomatoes etc.
Dairy products: Always select full-fat options like real butter, cream (40% fat), sour cream, Greek/Turkish yoghurt and high-fat cheeses. Be careful with regular milk and skim milk as they contain a lot of milk sugar. Avoid flavoured sugary and low-fat products.
Nuts: Good to eat instead of candy in front of the television (preferably in moderation).
Berries: Okay in moderation, if you are not a super strict or sensitive. Good with whipped cream.
Drink most days
Water
Coffee: Try it with full-fat cream
Tea
Once in a while (You decide when the time is right. Your weight loss may slow down a bit.)
Alcohol: Dry wine (regular red or dry white whine), whisky, brandy, vodka and cocktails without sugar.
Dark chocolate: Above 70 % cocoa, preferably just a bit.
Starch: Bread, pasta, rice, potatoes, French fries, potato chips, porridge, muesli and so on. “Wholegrain products” are just less bad. Moderate amounts of root vegetables may be OK (unless you’re eating extremely low carb).
Margarine: Industrially imitated butter with unnaturally high content of omega-6 fat. Has no health benefits, tastes bad. Statistically linked to asthma, allergies and other inflammatory diseases.
Beer: Liquid bread. Full of rapidly absorbed carbs, unfortunately.
Fruit: Very sweet, lots of sugar. Eat once in a while. Treat fruit as a natural form of candy.
Breakfast suggestions
Eggs and bacon
Omelet
Leftovers from last night’s dinner
Coffee with cream
A can of mackerel and boiled eggs
Boiled egg with mayonnaise or butter
Avocado, salmon and crème fraiche
Sandwich on
A piece of very thin hard bread with lots of butter, cheese, ham, etc.
Cheese with butter on it
Boiled eggs mashed with butter, chopped chives, salt and pepper
A piece of brie cheese and some ham or salami
High-fat yoghurt with nuts and seeds (and maybe berries)
Lunch and dinner
Meat, fish or chicken dishes with vegetables and a rich full-fat sauce. There are many alternatives to potatoes, such as mashed cauliflower.
Stews, soups or casseroles with low-carb ingredients.
You can use most recipes in cookbooks if you avoid the carbohydrate-rich ingredients. It’s often a good idea to add fat (e.g. butter, cream) to the recipe.
Drink water with your meal or (occasionally) a glass of wine.
Snacks When you eat a low-carb diet with more fat and a bit more protein you will probably not need to eat as often. Don’t be surprised if you no longer need to a snack. Many people do well on two or three meals per day. If you need a snack:
Rolled-up cheese or ham with a vegetable (some people even spread butter on cheese)
The resort doesn’t have a “normal” beach. It has a couple of jetties sticking out over the coral reef and end at the reef wall. A stair leads down to a fantastic underwater world.
The “beach” area is built up in levels with beach beds and umbrellas. It’s a rustique, marine like style that I found suited the area well.High heels and other walking obsticales could be a challenge with many stairs, sand and cobble stone.
I was surprised that even since the hotel was from ’97 the reef was ok “healthy” with lots of colorful fish and coral. A life guard on each jetty was also efficient to whistle when people didn’t behave and went outside marked area etc.
The actual reef is a approx 8 m deep wall. We saw lots of different fish along the 200 m, incl. Lionfish, Napoleon fish, Bannerfish etc.
The pool area was big with a “lazy river”, a 300 m long “river” that was “running” in a circle around the pool area.
We took the hotel shuttle bus to Naama Bay one afternoon and walked around the main street and board walk.Very loud and busy with the different bars competing who could play the worst music as loud as possible. The Egyptian sales men are VERY eager and like glue to you. Learned that you shouldn’t even say “no thank you” insted totally ignore them…Had dinner at restaurant Dannaneer, that was recommended by the guide. Nice and cheap steaks.
Tuesday was Jeep safari. Offroad through the dessert with an exciting driver that preffered the off offroad.First stop was a Bedouin graveyard where the guide, Rasmus, told some stories. For instance how marriage works: From when the daughter is 13 years old, the father puts a green flag on the door. Interested men visit the home. The daughter make and serve tea to the man. If the tea is sweet he is approved, if the tea is bitter and strong it’s a “no go”…
Second stop was Dahab where we should pick up snorkeling gear to the ones that didn’t had any.These houses the government built for the Bedouins some 4 years ago. Many of the Bedouins prefer to live their own life in tents and home made sheds like they always had. Half of the houses are empty and the area is not finished and looks like some sort of ghost town.
Third stop was a camel ride to the Blue Hole.One of the myths about camels is that the camel stores water in its hump. The truth is the hump is a fatty deposit that provides energy when food is scarce.The camel stores water in its blood stream. It’s capable of losing forty percent of its body’s weight before becoming distressed and is able to go five to seven days before having to drink. The amount it drinks can add up to 80 l. in about 10 minutes.The camel’s mouth is tough and rubbery so that thorns and branches won’t damage it. The thirty-four sharp teeth allow it to bite off tough bites of almost anything, and when forage is short a camel can subsist on meats, skin and bones. Camels have three stomachs. They don’t chew their food but eat by swallowing their food whole and allowing it to be partially digested by the stomachs before being chewed as a cud later.
The Blue Hole is a very special place. I thought it was out in the sea but no, it’s just a couple of meters off the beach. A coral reef formed as a circle with a 120 meter hole in the middle.In the middle there is a rope across where free divers train and try to get as deep as possible. Some succed some doesn’t. On the cliff wall there are signs with the names of the ones that didn’t come up again and is still lying on the bottom of the hole. It’s has the nickname “Diver’s Cemetery”.We passed the signs and walked around the cliff on the image. There we started the snorkel tour. Ended with circle the Blue Hole and on the right side there is a underwater plateau that was beautiful.
Last stop on this adventures day was The 3 Pools just out side Dahab. also here the reef was just of the beach. One of our favorites was the “tower corals”. Highrise coral reef sticking up from the bottom. Lots of activity and fantastic colors.
Thursday we went on a snorkel/diving boat trip with Colona Divers. Leaving early in the morning to Sharks Bay were we entered the boat that should take us out to 3 different reefs in the Tiran straight.This image is from Gordon reef where this russian ship collided with the reef some 11 years ago coz the captain had too much vodka.We also visited Jackson reef and Raz Gamilla. At the last one we had a drift snorkel tour that was a fantastic experience. We jumped from the boat at one end of the reef while the boat still was drifting. The current took us floating along the reef for an hour and all we had to do was to “steer” so we didn’t hit the reef. We saw Barracuda, free swimming Moray eel (apparently very unusual), giant Puffer fish and lots of other fish.
The Photography – Visual communication course has now come to an end and final exam is done. The assignment was to create a photo reportage with 6 photos incl. captions and documentation with message, content and form on the theme People and Environment . Below you find the project as it was delivered, in Swedish, incl. the comments from the school:
Miljön
Vi befinner oss kantinen på företaget jag jobbar hos, NNE Pharmaplan, som ligger i Gentofte, Danmark, lite norr om Köpenhamn. NNE Pharmaplan är specialister inom den farmaceutiska och biotekniska branchen och hjälper bl.a läkemedelsföretag att komma snabbt och säkert på marknaden med deras produkter.
Budskap
Kantinen satsar på hälsosam mat och hållbar utveckling. Med nedanstående bildserie och tillhörande bildtext vill jag illustrera vad de gör.
I lektion 3 talades det bl.a. om tre fotografiska genrer. Jag placerar denna bildserie i faktagenren. Har valt att skriva bildtexterna som en historia och försökt följa rådet i lektion 5 – ”Text och bild skal kompletera varandra – inte upprepa eller säga imot varandra – för att bygga något större tillsammans än vad dom är var för sig”.
Minskningen av mängden kött innebär en ekonomisk vinst och ger möjlighet att använda kött av högre kvalitet från djur som levt ett bättre liv och inte minst fått en bättre död. Portionsanrättningar minskar matspill – ”Ögat är ibland hungrigare än magen”
Bild 1
Det danska ingeniörs- och konsultföretaget, NNE Pharmaplan, har som tagline Engineering for a healthier world. Det är inte bara deras arbete inom den farmaceutiska branchen som skall hjälpa till en hälsosammare värld, även deras kantin på huvudkontoret, norr om Köpenhamn, satsar på hållbar utveckling och nyttig mat till de anställda.
Bild 2
Januari 2012 satte kantinen ett nytt mål – minst 30% av maten som serveras skall vara ekologisk och mängden kött skall minskas till fördel för mer av säsongens grönsaker. Enligt personalen har de mer än lyckats med detta och har legat på 50% de senaste 3 månader.
Bild 3
Minskningen av mängden kött innebär en ekonomisk vinst och ger möjlighet att använda kött av högre kvalitet från djur som levt ett bättre liv och inte minst fått en bättre död. Portionsanrättningar minskar matspill – ”Ögat är ibland hungrigare än magen”
Bild 4
Sill, pålägg och andra läckerheter blir serverade i små skålar istället för på stora fat. Mycket av det kan förberedas och det sparar tid vid serveringen jämfört med att fylla på och ordna de stora fat som skall flyttas fram och tillbaka mellan köket och bufféen.
Bild 5
Kökspersonalen tycker det är trevligare och skojigare att vara kreativa och skapa de små näringsrika, aptitliga och dekorativa rätter – de känner att de faktiskt lagar mat. Även här minskar portionsanrättningarna matspillet.En utmaning för gästerna kan ibland vara att få plats med dem på tallriken. Det är dock tillåtet att besöka bufféen flera gånger.
Bild 6
Diskaren Frances tycker dock inte alltid att det är lika kul. De många små skålar innebär mer sortering och arbete. Det kan vara svårt att hinna med, specielt vid peak hour.
Innehåll och form
Generellt
Miljön innehöll flera utmaningar. Ljusförhållandena med många reflekterande ytor, belysning med glödlampor och lysrör, inte så mycket svängrum m.m. Dessutom var det begränsat med tid mellan förberedelsen av maten till öppningen av kantinen och det blev fullt med folk.
Fokus var på att fånga miljön och människorna och mindre på bländare, tid och ISO inställingar, som vi lärde oss i lektion 2. Alla billderna är tagna med ett zoomobjektiv, 18-105 mm. där vidvinklen, omkring 28-35 mm, blev använt mest. De flesta bilder har tiden 1/60 sek. och stor bländare, dels på grund av ljusförhållanden men också för att hålla ett litet skärpedjup. Många zoomobjektiv är inte är så ljuskänsliga. Största bländare på det jag har är 3,8. ISO var inställt på automatik och var generellt högt.
Bilderna har fått en tur i Photoshop med beskärning och justering av ljuset. Jag önskade inte den gulaktiga ”glödlampe” färg utan ville ha fram det vita och de lite kalla toner som finns i ett industrikök. Justeringen är gjort på hela bilden, enligt er dokumentationsmall.
Bild 1.
I etableringsbilden har jag valt att placera nyttigt och grovt bröd i förgrunden. Brödet räknas som något av det mest grundläggande i matpyramiden.
Det kvadratiska formatet är valt som ”omslag” till bildserien, ett ”skivomslag”, som Klas Öhling talade om i lektion 4. Med perspektiv, diagonala linjer och människorna i bakgrunden, vill jag skapa dynamik i bilden för att kompensera för kvadratens statiska format.
Bild 2.
Denna närbild illustrerar kantinens mål med ökad mängd av säsongens grönsaker. Salladen är färgrik och ser spännande och god ut.
Kompositionen med de diagonala linjer gör att fatet nästan kommer ut ur bilden och säger ”varsågod”.
Bild 3.
Väntade till denna speciella dag med att fotografera för att jag fick besked på att där skulle vara ett stort vildsvinslår till utskärningen. Tänkte att det skulle se bra ut på bild. Där blev tydligen något misförstånd vid inköp av matvarorna så det blev tyvärr ett något mindre köttstycke. Det passar i och för sig kanske bättre till bildtexten med ett mindre stycke kött.
Billden är regisserad (lektion 6). Jag bad kocken Per att hämta ett stycke kött och skära några skivor. Har använt reflekterat ljus (lektion 8) med blixt som var riktad upp mot taket.
Per är placerad i det gyllene snitt. Tallrikarna skapar en horisontal linje av ”ordning och upprepning”. Denna klassiska kompositionsregel tycker jag om och den återkommer i några av de andra bilderna. Tallrikarna är dessutom basen i en triangelform som har Pers huvud som topp.
Bild 4.
De många små serveringsskålar är grupperade efter innehåll och de står nästan alltid i denna vinkel. Vill visa det öppna köket som gästerna ser det när de ankommer till ”tapas-stationen”.
Ahmed och Mia ser fokuserade ut och deras kroppsspråk skapar aktivitet i bilden.
Har använt en lite längre slutartid för att få Ahmeds arm att vara ”rörelseoskarp” för att förstärka aktiviteten. Trots ljusförhållandena, har jag försökt med ett stort så skärpedjup som möjligt. Provade med med blixt men så kunde jag inte få Ahmeds arm oskarp. Hade där varit tid hade jag använt stativ. Jag tog stöd mot väggen som ”akut” lösning för den något längre slutartid. Här återkommer lite av ”ordning och upprepning” med skålarna i förgrunden.
Bild 5.
I denna närbild önskar jag framhäva det dekorativa och kreativa arbete kökspersonalen lägger i de små portionsskålarna och är en fortsättning av föregående bild, en detaljbild.
Här finns en triangelform där skärpan ligger på basen i förgrunden. Med det lilla skärpedjupet, bildvinklen, perspektivet, ordning och upprepning, vill jag illustrera att där är ett större antal skålar än vad man ser på bilden.
Bild 6.
Lådan med de många skålar i en enda röra, fyller en ganska stor del av bilden för att förstärka känslan av den stressade situation diskaren Frances ibland befinner sig i. Bilden visar även hur alla dessa skålar som ligger i lådan skall sorteras och ställas i diskkorgen – ”ordning och upprepning”.
Där var begränsat utrymme men jag kunde tänka mig lite mer ”grodperspektiv” för att göra lådan ännu större och för att överdriva känslan av ”sååå många skålar och de tar aldrig slut”…
Slutkommentar
Jag planerade uppgiften i våras med story board och research. Tyvärr kom några personliga förhindringar i vägen och så jag har inte kommit till skott förrän nu.
Det har varit en skojig och intressant uppgift med många olika elementer – planering, research, fotografering och skriva text.
Till sist vill jag citera Anna Clarén som uttrycker det så fint i lektion 5 – ”Bilden är det som träffar i själen och det undermedvetna”.
Med vänlig hälsning
Ingo
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Skolans kommentar
Ny status: Färdig
Ny poäng: 1
Hej Ingo!
Tack för dina bilder och med detta är det också dags för sista inlämningsuppgiften här på Visuell kommmunikation.
Vilket härligt reportage! Imponerande välplanerat måste jag säga! Ditt budskap kommer också tydligt fram och upplever jag som slutet. Det här med hållbar utveckling är spännande och med dina bilder visar du att det faktiskt är möjligt. Hälsosam mat i en storskalig miljö och den industriella känslan är tydlig.
Redan i din etableringsbild hamnar man i denna miljö. Du gör väl medvetna fotografiska val och arbetat på ett varierat sätt med både innehållet och formen i dina bilder. Detta skapar en bra rytm! Detaljbilder har du också med och du utnyttjar skärpedjupet väldigt fint!
Stilistiskt passar dina bilder också mycket bra ihop. I din dokumentation beskriver du hur du arbetat och härligt att se hur du tagit fasta på det som tagits upp i kursen. Kunskaper som du nyttjar i dina bilder.
Lycka till i fortsättningen med ditt fotograferande!
Du är nu godkänd på slutuppgiften och därmed (troligtvis) klar med hela kursen.
Vad kul!
Med vänlig hälsning,
Kerstin Andersson Hanochi, handledare
