This past week were the first (dun—duh- dun) photo shoots of 2011 culture magazine and I had the pleasure of being beside it all.

First off: (day one)

We shot a flavored cheese feature. Among were a few common and widely known flavors for cheese and a few lesser known and unique flavors as well (see pictures). My roll as the intern

, again, suggested things like cutting cheeses for the camera (‘grooming’, ‘propping’, or ‘styling’), having my finger on the Windex trigger (NO, not for the cheese, but the glass we used as a surface) and cutting sandwiches into the neatest (90 degree angled, centered and equal amounts of negative space in-between) quarters for the crew’s lunch break. As you may have picked up on, my advisor (creative director: Hilary) is a bit strict, as seen here with the cheese. I can’t tag any more pictures of her actions behind the scenes for my position may be jeopardized. Nevertheless, everything is about neatness, details, and organization and putting it all together in a (somewhat) timely fashion.

Day 2: centerfold/ cheeseplate:

Most of the upper chair of culture were here deciding and debating the style of the centerfold, a Swiss blue cheese called ****** (*-that means-ya gotta buy a copy or be a subscriber to find out). A beautifully weathered old barn door was used as the surface (I was able to keep the Windex in my belt holster) giving the pictures rustic and earthy tones.

We also shot a goat themed cheeseplate featuring ***, **** and **--(again, sorry). The textures and colors were striking together (oh no, listen to me!)

We had tons of fun and have a great time putting our heads together to contribute to a new season of culture. I look forward to working with more photographers, cheese, cheese makers and see more of what really goes on behind these doors.

-Austin

P.S.- Can anyone guess what flavor the second to last photo is? (Hint- not chocolate)