Popsicle Panic

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Page 01KARJAKA'S Popsicle Panic Monday usungs VOL.Iy KARJAKA.COM

Page 02moment they're melting too fast and to capture. All of this has to be setup before the you've gotamess on your hands and floor, popsicles leave the freezer. Do you have a porta- Runny? There's only a few seconds between those And then, how close are we getting? With product We had 16 popsicles and 8 had to be used at a tography it a world unto itself. I use the 12o because bage. When it first comes out you've got that white time melt away. You could take one of your warm Popsicle Panic WRITTEN BY KARJAKA ne minute you're using a semi controlled it's just plain old melting. Then there's the frame/scene, light and lens heat gun to melt popsicles, and the next ? ble or reliable freezer? Something to think about. with only a few spares to recapture. Sweaty? Melty? states of liquid when working with iced things ap- work I shoot with a I2o macro lens. To be specific the Schneider Blue Ring F4 12o macro on my Phase parently. My first foray into the photographing the cold solid, things got sticky quickly. One iQ4, for you gear guys out there. Macro pho- time, which is basically a practice run and then the you can get extremely close, while the lens is super real shot. Not ideal. With food you want to have at sharp from corner to corner and flat. least 3 full plates of the item ready to go, if not more. There are circumstances where that's not possible, How to melt the popsicle? and apparently this was one of them. Well you could wait and let the room tempera- You can't just pull out the popsicle and photo- ture take its course, but you're literally watching graph it. I mean you can, but it will just look like gar- strobe lights and melt them via the modeling light. freezer burn around it. So the question is, what do you do? You have three other dishes that need to be That's a solution but not great, since you can't photographed that feather in the heat. Essentially the modeling light is day and you're not a wide swath of light/heat that isn't controllable. Or, entirely sure how you could use a hair dryer/heat gun to speed up the long it will take to process, but by then you're off to the races. In the end we managed to get it with a little time have the popsicle start to breakdown. to spare. Ideally you'd have all day to experiment with solid to liquid state change, but there's nev- The thing is, once er enough budget and time these days. But wait! it starts, it's a quick moment. There's a Where was my portrait? small window be- As several of my teachers have told me over the tween freezer burn, years, don't forget to get your shot. Seems silly, but slightly sweaty, it happens. You're caught up in all the drama of get- whichis ideally ting the specific shot for the client, you forget to what wanted, we get the image that will work for your own portfolio and then cut to now ( outside of their needs.

Page 03I'm not a food photographer, just as I am not a race car driver. I have driven race cars, and I have photographed food, but a mas- ter of those I am not. However, I do love a portrait and a prop. Now with the popsicles in full melt, all bets are off and we can get creative. But wait! I still have 3 other dishes to capture, ugh. Ok, Amberlyn, stand here. Our food stylist and resident fashion model molded her body into a quick posi- tion and bam. Hold that. Let's try to not get the juice on my bazillion dollar lens. Snap Snap with the 12o lens and that was it. Time and the popsicles melted away and it was off to the next setup. 3 Hours of prep for 2o seconds of photo. Next shot.

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