Congrats Bel and Masoud!

The 2021 wedding season has begun. Special thanks to Michele Hogan for the referral and to The Four Chimneys Inn for allowing us to find some shade on their beautiful property on a very warm May Day for the formals.

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Rose and Diego

I wanted to share a few shots from this special senior photo session last week with Rose and Diego. We were worried that it was going to be rained out as the morning weather was not good, and almost cancelled it—then the clouds parted and we had some beautiful early evening light for our shoot in Shaftsbury, Vermont. Diego soon got bored posing and just wanted to get on with the ride  

Greg’s Top 100 of 2014!

Being this is my 100th blog post, I thought it fitting to share 100 of my favorite shots from 2014. I was asked in December to submit my favorite photo from 2014 and I have to admit that I was caught a little flat-footed. Over the course of a calendar year I capture tens of thousands of photos covering a wide variety of subjects and it’s difficult to choose just one—so I narrowed it down to 100.

In November I marked the start of my sixth year in business with the studio, and have grown my client base to a point were I can now begin to focus more on projects that I really enjoy while still supporting my family and keeping the doors to the studio open.

We moved last January to a new location to it’s current address of 186 North Street in Bennington, VT, and coming out of the initial first five years—a period that I’m told most photographers will fail financially—I’m feeling very optimistic that the studio client base will continue to grow as I provide professional, creative, and effective imagery to support their respective businesses.

My long-term goal is to continue to improve my skills through constant study and experimentation. I have by no means mastered anything, and feel like I am still in the infancy of my career. I had recently contacted a seasoned photographer whom I follow and he told me that although he has been in the business for 25 years he felt that he still had so much to learn. As with any job one must push the envelope and evolve with the new camera and software technologies that are constantly reshaping the industry.

The slideshow I created attempts to show the diversity of the sessions I shoot either on location or in studio, and I’ve sprinkled a few personal shots in that I really love, like flowers and sunsets. I could have easily added another 100 to this list and could tweak this until the cows come home. Speaking of which, I think if I had to pick just one image that I really loved the most it would be “The Girls of Brace Farm” taken during an assignment for Efficiency Vermont at Brace Farm in Ferrisburgh on a bitter cold January day. I just loved how the light was streaming in the windows and lighting up the cobwebs and the steam from the cows breath, and the barn cat huddled in the aisle just made it perfect.

Click here for the slideshow.

So grab a cup of coffee, and turn up the speakers. Enjoy!

Greg

p.s. for contact info and portfolios please visit: www.gregnesbit.com

Remembering Chef Charlie Trotter

With the recent passing of Chef Charlie Trotter, I wanted to take a moment to post some photos from the Santé Magazine Restaurant Symposium held in 2007 at the Equinox Resort in Manchester, VT. I have to admit, that at the time I was still relatively new to the culinary scene and during those symposiums and guest chef dinners I was photographing some of the top chefs in the industry and didn’t have the time to reflect on it at the time, being too nervous to make sure my exposure and focus was spot on in the kitchens while dodging boiling pots and harried sous chefs. So when Chef Trotter came to the hotel to begin preparing for the amazing wine-pairing tasting with Master Sommelier Evan Goldstein, and tables we set up in the back prep area, I could sense his intense focus and preparation and how that carried over to the hotel’s chef team assisting with the plating for about 80 seminar attendees, many of whom were accomplished chefs and restaurant owners.

Much has been written and documented about his career, I hesitate to use the word “star”—even though he was—I could tell I was in the presence of a brilliant mind. He seemed to be simultaneously focusing on the task at hand but another part of his mind seemed somewhere else, thinking of the next step. His restaurants pushed the envelope and everything I have read, as with all great chefs, he worked hard at his craft and brought everyone around him up a level, pushing for excellence.

According to the Chicago Tribune, he apparently died of an in-operable brain aneurysm that he was diagnosed with after some dizzy spells, and had recently closed his restaurant in Chicago being told by his doctor to avoid flying and stressful working conditions. I can only imagine how that must have affected him.

His legacy in the industry will be felt for a long time.

Shelagh and Travis’ Engagement

We had a great engagement shoot today on the walking trails behind the Park-McCullough House in North Bennington, VT. I only wish we had more time, but the rain held off just long enough to get some great shots. Congrats to Shelagh and Travis, looking forward to the wedding next fall!

Taylor Farm

I just finished shooting for Jonathon Wright on his family farm in Londonderry, VT. I’ve never met a farmer I didn’t like, and Jon and his crew are no exception. For the upcoming re-design of their Web site we shot cheesemaking (I tried to show most of the steps here), product shots and sleigh rides. If you have cabin fever and want to get out with the kids for a sleigh ride and try some of the half-dozen flavors of gouda cheese they offer, as well as jams, maple syrup, and lots of other goodies in the shop, give them a call and book a ride. 802-824-5690 http://taylorfarmvermont.com , and for more info on the cheese visit the Vermont Cheese Counsil http://www.vtcheese.com/members/taylor/taylor.htm

The farm is located right on Rt.11 just up the road from Bromley Mountain, you can't miss it...

Taylor Farm sleigh ride

Cheesmaking with fresh organic raw milk from the 50 Holstein and Jersey cows

Taylor Farm flavors include: farmsted gouda, aged gouda, maple-smoked gouda, chipotlle gouda, garlic gouda, and cumin or caraway gouda