a new perspective on food

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‘Cut food’ is a series of photographs by studio photographer Beth Galton, which exposes the innards of everyday culinary items. Together with stylist Charlotte Omnes, the duo divided each of the diverse food items, allowing for a surprising glimpse a the cross sections of commonplace eats. Particularly interesting are the halved liquids — some of the food items, such as the doughnut and the boiled eggs, were able to be cut smoothly in half without any manipulation but other tricky elements, like soup and coffee, required the use of a gelatin substance to solidify the fluid forms.
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Galton’s continued work with still life and food photography led her to other conceptual projects: ‘The Series of Texture’, which features food surfaces covered in thick, paint like layers of condiments and ‘Idioms’, a project which put two juxtaposed elements side by side, visually communicating idiomatic phrases like ‘The Chicken and the Egg’ and ‘ Two Peas in a Pod’.
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[via designboom]

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Tom Foerstel : Founder & President

Tom Foerstel

Founder & President

Growing up in the San Francisco Bay Area in the 60’s, Tom developed a strong desire to create positive change for people and planet.

 

He went on to pursue his passion for art and design at Art Center College of Design in Pasadena, California, and worked for design firms in Southern California before moving to Boise, Idaho in the early 80’s. Foerstel Design opened its doors in 1985. Since its inception, the firm has cultivated a bold, happy, forward-looking team focussed on creating distinct and effective work on behalf of their clients.

 

An integral part of Tom’s philosophy is giving back to the community in which he lives — a company cornerstone that drives Foerstel’s long history of providing pro-bono services to local non-profit humanitarian and arts programs.

 

One of Tom’s proudest personal achievements is his ability to say Supercalifragilisticexpyalidocious backwards.