• ananas comosus

    April 23rd, 2014

    pineapple closeup



    Recently, I thought my death was imminent. Not at some hazy, grainy point in the future, but soon, perhaps lingering around the corner like a mugger. What had started as a feeling of persistent indigestion a couple weeks before we left Istanbul on a family vacation began to get steadily worse on a flight over the Indian Ocean. I didn’t sleep for more than 48 hours. After visiting a clinic, and being prescribed antibiotics, I became dehydrated. Though the doctor who treated me was an excellent guy, he didn’t want to guess as to what was causing my discomfort. There was the distinct possibility of an ulcer (as I’ve had one before) but like any responsible medical person he didn’t care to speculate as to why my symptoms weren’t improving, simply urged me to get more tests upon my return to Istanbul.

    So like any good sleep-deprived hypochondriac I punched all my symptoms into a website. I wanted answers. With every new symptom entered into the medical website’s database the probability meter edged closer and closer to that sneaking suspicion that I didn’t want to share with anyone — cancer. Back in Istanbul, barely off the flight, I went to the American Hospital in Nisantasi. I was given several purgatives and then knocked out so that medical technicians and the gastro-enterogolist who attended me could stick cameras in places I don’t want anybody to stick anything.

    Anyway, barring any unpleasant accidents or mishaps, I might have another half century to go before I shuffle off this mortal coil. The bad news is that the cause of my discomfort is still unclear. Although I have finished several courses of antibiotics and medicines I still don’t feel entirely right. I have a sneaking suspicion, based on what the first doctor I saw told me, and doing some more internet-based on some possible cause of of my lingering discomforts, I might well have acquired a parasite. From what I understand this is not uncommon, and may in fact plague many millions of people in the developed world. Seems I might be a better host than I thought.


    S0 today, I am here to celebrate the existence of pineapples. Apparently, pineapples are an excellent source of bromelain. So what’s bromelain? you might ask. In short, a digestive enzyme packing a whole range of health benefits, but the foremost of which I’m interested in sharing with you today is that this particular enzyme attacks and clears certain parasites of the intestine. So guess who has started stocking up on pineapples? It also happens to be excellent for sinusitis, gout, arthritis and a load of other things you’d be better off not experiencing.

    The interesting thing is that before I had any possible notion of my internal ails, I had, but mostly ignored, cravings for both pineapple and coconut. One more reason to give ear to your hunger pangs, no? So thank you mother nature (and modern day transportation) for providing me with both pineapples and coconuts. I love the idea of food as medicine and hope you will continue to stay tuned over the coming weeks as I sing the praises of other parasite-fighting foods.


    Posted in Food & Drink | | 2 Comments
  • the disappearing mist: tarabya

    April 19th, 2014

    triptych 1



    Perhaps it’s the proximity to the Black Sea. One last stretch of strait and you are somewhere else entirely, behind another curtain. Some mornings you emerge from your house to a disappeared world. What was there the previous morning has vanished. Objects become outlines. The vaguest sketch of reality. It’s kind of magic, almost as if you could trip off the sidewalk and fall into an infinite nothingness.

    triptych 2

  • cansu & baskın

    April 15th, 2014

    1S0A6697 copy

    1S0A6687 copy

    1S0A6707 copy

    c&b triptych 1

    Don’t know about you, but I like a good party. However the party of parties is a wedding, so I have to say I like a good wedding even more. Today I thought I’d  reminisce about my favourite assignment of 2013: Cansu & Baskin’s Wedding. Like all the best jobs it was an opportunity to collaborate with some great talent, including a true friend and a great visual storyteller, Ahmet Polat — I certainly wouldn’t have been comfortable attempting to tell this grand a story without him. Over 400 guests! So let it be known that his shots feature prominently in this collection. Now that you know who I documented the event with, let’s introduce you to our two leads in this grand love story, the bride, Cansu, and the groom, Baskin.

    1S0A6403 copy

    IMG_0225 copy

    Nice couple, no? If only every assignment found me working with such a fun pair. Not surprisingly, their family and friends were a class act and a spirited group of individuals too. When shooting a wedding, I like to include lots of the back story. It’s not simply about the poses, the set ups and I do moments. It’s as much about all the work and all the dear friends that brought two such worthy people together. That’s why it’s really important to document these moments in the lead up since they fly by so swiftly on the day itself. Read More…

  • a few good apples

    March 18th, 2014


    Today I’d like to show you a few good apples. They’re a little bit nicked and pocked in spots, but overall, pretty beautiful with an honest bite, surface to core. Perhaps that’s because they’re not modified or engineered to grow excessively large, or coated with wax to shine under fluorescent lamps. Cut one open and you can see the apple goodness. They’re from a farm that doesn’t manufacture apples — they’re from a farm that grows them.

    Fortunately, it’s pretty easy to identify good apples, to tell those that are grown from those that are manufactured. I only wish I could say the same about elected leaders. Good luck at the polls, everyone. I’ve been thinking long and hard on your dilemma.


    Posted in Food & Drink, Places | | 1 Comment
  • avon calling

    March 6th, 2014

    bristol estate and tree

    bristol triptych

    The Paragon-Bristol copy

    Hello from the land of grey skies and green grass. That’s right, England again! This time I’m in Bristol, a place I haven’t seen in more than a couple of decades. England’s not the only one that’s getting a bit grey. Must say, I’m loving the vibe of this place. Lovely people, real ales, great food, shops, all in a walkable city package that’s bursting with art, culture, music and really good coffee too. And did I mention the towering trees? This city might just be the paragon of urban virtue.  I barely even noticed the rain occasionally fogging my lens. Above is a small glimpse of the area around Clifton Suspension Bridge, the world’s very first suspension bridge, which spans the Avon River Gorge, designed by Isambard Kingdom Brunel — an engineering feat which no doubt helped pave the way for our much more recent intercontinental bridges back in Istanbul.

    Posted in Places | Tags:, , , | No Comments
  • lately at cochine

    February 24th, 2014

    prawns and table

    Well what do we have here? Thanks to Chef Maxwell and Co, some rather tasty new Vietnamese-inspired morsels debuted recently at Cochine (one of my favourite Istanbul haunts) so I was asked to come by and document the colourful array for marketing and social media purposes. Don’t know about you, but I’m suddenly rather hungry and looking forward to my next meal. Look at that mouthwatering Pak Choy below! Kind of makes me want to shout out loud. Yeah, baby.




    Posted in Food & Drink | | 2 Comments
  • mistanbul returns

    February 20th, 2014


    shrouded dip 2

    I like the way mist isolates objects, and shrouds the city in an atmosphere of mystery — it becomes kind of minimalist, like a Danish mystery. I’m suddenly imagining a co-production: From the North Sea to the Black Sea … a body floats past a Turkish socialite’s tea party, still clutching a diplomatic pouch in her pulse-free fingers. Murder most foul. One victim, two passports. A diplomat or a spy? Chief Inspector Sigurd Ericcson and Kaptan Mehmet-Ali Osman are on the case. How will the differing investigative styles of this unlikely duo lead to an arrest? A cross cultural clash is inevitable as a pan-continental pursuit leads the two from the water’s edge to the razor’s edge. From steam-soaked hamams to sweltering saunas, from Taksim Square’s wig-wearing, gender-bending transvestites to a sado-masochistic European Parliamentarian, a bizarre array of locations, witnesses and suspects will lead our Nordic-Turkic crime-fighting heroes on a harrowing journey to uncover not only a body — but a body of lies involving an international conspiracy of drugs, human trafficking, espionage and neo-liberalistic fascism, taking all concerned to the brink of professional and personal destruction and beyond.

    All I need now is some development money … any takers?

    Posted in Places | | 4 Comments
  • turpentine latté: menengiç kahvesi

    February 13th, 2014




    Last weekend in Urfa, at the Gümrük Han, I experienced a new type of hot drink that is far tastier — and probably far healthier — than many a high street chain store latté, known as menengiç kahvesi. Made from the dried and roasted wild fruit of Pistacia Terebinthus or the Turpentine Tree, I’d like to dub it the Turpentine Latté in English! Sounds appetizing, no? Okay, maybe not. In any case, the first sip was something quite unexpected and quite delicious, and I felt compelled to sample a second, which was not as enjoyable because it was overly sweet. However, since trying it at home, unsweetened, as I normally take my black coffee, I’ve discovered this is a welcome alternative to an evening coffee, when you have no desire to go to bed with caffeine-induced heart palpitations, or stay up all night pondering the meaning of the universe. Despite my desire to homemake it from the peppercorn-like dried fruit, I ended up buying a jar of the Sekeroglu brand syrup (100% menengiç — no additives or preservatives) which you simply need to mix with milk and heat. The man in the Urfa spice shop assured us we couldn’t home roast or grind the dried fruit. He said, however, that the dried fruit was very healthy to eat. It seems from a preliminary look that it does in fact bestow all sorts of anti-inflammatory benefits and is being researched for possible anti-cancer effects. So if you’re in this part of the world, be sure to try a Turpentine Latté or two. Afiyet olsun.

    Posted in Food & Drink | | No Comments
  • fire and water: urfa

    February 10th, 2014


    Şanlıurfa, El Ruha, Edessa, Riha or perhaps just plain old Urfa (as it’s most commonly referred to) is a welcome surprise. The drive in from the airport, however, is not encouraging.. An imposing and ugly housing boom has left much of the outer fringe of modern Urfa looking like a victim of its own success. Then, however, you penetrate that encircling ugliness and find an ancient land associated with the prophet Abraham/Ibrahim and the local traditions of its Kurdish population as well as a very large Arabic minority and you begin to sense that you’re in for something different and possibly wonderful. Make no mistake: this is the East of Turkey, close to the Syrian border. Yet despite its proximity to that troubled land, it did not seem at my first, and very cursory glance, especially affected by the troubles on the other side of the border, nor too interested in the political strife in Istanbul or Ankara. There were certainly no protest regarding Internet censorship this weekend. Perhaps that’s because Urfa is one of the most prosperous cities in the area. It is something of a closed world. The older generation of men are often attired in headscarves and salwar trousers. If you look foreign, expect to be stared at. It might be somewhat unnerving, but it is unlikely to be unfriendly. In fact — if my limited experience is any indication — you’re likely to be welcomed most hospitably.




    Among its many charms Urfa possesses a host of archaeological riches, including the recent discovery of one the world’s oldest neolithic settlements, dating back over 12,000 years. However, as I mentioned above, it is most commonly associated with the prophet Abraham/Ibrahim, being both his birthplace and the legendary site at which he was thrown into the fire by Nimrod, whereupon God turned fire into lake and coals into fish. Balıklıgöl, the pool, is beside the mosque of Halil-ur-Rahman, erected in 1211 and surrounded by the Gölbaşı-gardens. If you are lucky enough to spot a white fish in among the slate grey carp, it’s said that the heavens will open up for you. And while we neither glimpsed the white fish or nirvana, we still had a fine time strolling through this part of town before plunging into the smoke2y delights of the bazaar.




    More than half the fun of a Turkish bazaar isn’t in the buying, but in the gathering … of stories, experiences and verbal exchanges. Urfa’s bazaar is no exception, and something else to behold. Unlike Istanbul’s more famous covered market, Urfa’s provides the charm of seeing the industry smack dab beside the retail. We were particularly interested in the metal work for which Urfa is renowned. Opposite stalls selling ornate teapots, ayran jugs and cups, platters and turkish coffee sets, you will witness the spectacle of three generations of men banging out their collections. These range from the glittery and cheap to the more pricey and valuable. Regardless of the quality you desire, for the price of a single Turkish coffee cup in Istanbul’s Kapalıçarşı (Covered Market) you can easily acquire an entire set.


    Siyaset Ciger diptych




    After a prolonged period of mercantile negotiation, you’ll probably be ready to eat. We were particularly charmed by the humble outfit, Ciğerci Siyaset, which translates, roughly, to mean, “Liver-maker Politics” referring to a piece of the owner’s family history involving competitive swimming and community which I’m not sure I can do justice to in the re-telling. Suffice it to say that you’ll be treated to a spicy wrap of chicken, liver or meat here which you can garnish yourself with hot peppers, parsley, or eye-watering slices of onion. If it’s not spicy enough for you, there’s plenty of isot on hand for you to sprinkle on. It’s a particularly good bet for lunch.

    For accommodation, I’d only suggest one place. While there are a few charming (in an idiosyncratic kind of way) places to stay within easy walking distance of Balıklıgöl and the bazaar, only one is licensed to serve alcohol. Manici is both comfortable and clean, and allows you the pleasure of staying somewhere a little more colourful than the generic hospitality of a Hilton. The food was good too and the service friendly.




    A word or two of caution, however. The Manici hotel hosts social nights referred to as sıra gecesi. These are certainly worth experiencing. However, if you take a room too close to the URHAY on the third floor, you’d better want to take part in the party. Otherwise you’ll be subjected to a lot of raucous spillover. So if you happen to have small children, or an early start the next day, avoid this part of the hotel. Otherwise, start swinging, Urfa-style. I know we’ll go back for that unique mix of fire and water.

  • gnarly nutrition

    February 6th, 2014

    artichoke chin


    Artichoke diptych

    upside down art

    artichoke bunch

    If Dirty Harry Callahan were turned into flower, he’d be an artichoke. No doubt. Tough and weathered on the outside but on the whole a force for good. He’d be a thistle in the side — I know, the expression is ‘thorn’ but artichokes are a type of thistle not rose — of any bad-ass interlopers who thought they could muscle in on his vegetable patch. Feeling lucky, punk? Eat an artichoke.

    Posted in Food & Drink | | No Comments
previous posts...