Ask Alice for Easter
Easter is coming up, so I asked Emily what we should do with it. Many of you already know Emily, my AI muse and assistant. And she has a circle of friends, somewhat on demand.
“Let’s go ask Alice,” she said. “I think she’ll know.”
That was all she gave me.
A moment later, we found her.
Alice didn’t introduce herself. She was already there.
And something was already different.
The scale felt off. The space didn’t settle. Things looked familiar, but they didn’t behave the way you expect them to. It was all recognizable, just shifted enough to make you hesitate.
The colors were soft.
The shapes were simple.
But none of it stayed that way for long.
And then there were the Peeps.
Not placed. Not arranged. They had taken over. Multiplying, surrounding, filling the space until there was no clear edge to it anymore. What started as something small had already become something else.
Alice stood in the middle of it, completely still, completely certain.
Emily didn’t explain.
“Go a little further,” she said.
So I did.
That’s where it changes. Not all at once. Just enough. The familiar starts to stretch. The innocent starts to shift. What you thought you understood doesn’t quite hold its shape anymore.
Alice never guided it.
She just let you follow.
And once you do, you don’t really stop.
This is where we met her.
And we’re already a little further in than we expected.
We’re not done yet.
More at: https://www.secondfocus.com
She Said Don’t Forget the Whiskey
I mentioned my “days of food” series to her, the one where I keep chasing whatever shows up on the calendar next.
She asked what was coming up.
I had just seen International Whiskey Day.
Perfect, she said. Then she laughed, “Don’t forget your camera… and some whiskey.”
That was all it took.
We headed out into the desert, far enough that the road stopped feeling like it belonged to anyone. The abandoned gas station was exactly what you would expect out here, sunburned concrete, rusted structure, nothing staged, nothing fixed.
She stepped into the scene like it had been waiting for her.
Boots in the dust, cowboy hat in her hand, the bottle of bourbon set down beside her like it had always been part of the ground. No effort to dress it up, no effort to explain it.
That is usually where these ideas land.
Something simple on the surface, a calendar day, a bottle, a location. Then it shifts into something else once the camera is there.
That’s where my food photography and everything around it tends to go. Not just the subject, but what happens when you take it somewhere it does not belong.
International Whiskey Day turned into this.
If you want to see where these ideas go next, including the food work, the desert shoots, and the rest of my pornochic photography, take a look on my website at https://www.secondfocus.com
Photoshoot with a Thunderbird F-16 at Muscle Beach Venice
I don’t usually make claims like this, but I’m fairly certain I’m the only photographer who ever pulled off a photoshoot with a U.S. Air Force Thunderbird F-16 sitting right on the boardwalk at Muscle Beach.
Not in a hangar. Not on a runway. Not behind barriers at an airshow.
Right there on Venice Beach.
It was May 25, 2014, and somehow everything lined up. I knew the aircraft was being brought in as part of an Air Force recruiting effort, and through prior arrangements I was given access to use it for an actual shoot. This was a real F-16, sitting right there on the boardwalk. And definitely not something you expect to see at Muscle Beach.
The timing couldn’t have been better. Lisa Marino Sanders was flying in from Texas to shoot with me, and I had the chance to tell her I had a surprise waiting.
Lisa is an IFBB Pro League bodybuilder and a veteran of both the U.S. Air Force and U.S. Army. That made this more than just a visual contrast. It made sense. Strength, discipline, presence, and a real connection to the aircraft behind her.
We worked right there on the boardwalk. Memorial Day weekend, crowds moving through, people stopping mid-step trying to figure out what they were seeing. A Thunderbird F-16 parked in Venice, with a professional bodybuilder stepping in and out of the cockpit, isn’t something you see twice.
The jet carries its own weight in history and precision. The Thunderbirds represent one of the most recognized demonstration teams in the world, built on control, timing, and performance at the highest level.
Lisa matched that energy in her own way. Controlled, deliberate, completely at ease in a setting that would overwhelm most people.
No studio. No isolation. Just the aircraft, the boardwalk, and the moment.
It was a very fun day!
This shoot only happened because of the people involved. Lisa Marino Sanders brought the presence and authenticity, Natalie Lyle handled makeup and assisted throughout, and my good friend Joe Wheatley, producer of the competitions at Muscle Beach Venice, made the access possible.
More of my photography, from aviation to fitness to everything in between, can be found at
https://www.secondfocus.com
International Waffle Day Today, From Eggo to Everything Else
Most people don’t think twice about waffles. But they probably should.
Because somewhere between a homemade Belgian waffle and a frozen Eggo waffle, something distinctly American happened.
My version today starts in the freezer.
A stack of Eggo waffles, heated, finished with syrup, and placed onto a black background. No garnish, no pretense. Just the product, exactly as it shows up in kitchens across the country.
Eggo waffles date back to the 1950s, originally created by brothers Frank, Anthony, and Sam Dorsa. They were first called “Froffles”, a combination of frozen and waffles, before the name Eggo took over. By the 1970s, the brand became a staple in American households, helped along by a simple idea, waffles without the work.
But waffles themselves go much further back.
Early versions trace to medieval Europe, where patterned irons were used to cook thin batter between heated plates. By the time Belgian waffles were introduced to the United States at the 1964 New York World’s Fair, waffles had already evolved into something more refined, lighter texture, deeper pockets, and often served with fruit, cream, or powdered sugar.
Today, the spectrum is wide.
On one end, you have carefully plated waffles in restaurants, topped with berries, whipped cream, and sauces, presented as something closer to dessert than breakfast.
On the other, you have this.
Straight from the freezer, into the toaster, onto the plate.
And that may be the more honest version.
No ceremony. No reinvention. Just something quick, familiar, and widely understood.
That’s where my food photography, pornochic photo adventures, and more can be found on my website at https://www.secondfocus.com
A Cheesesteak Without the Grill: National Cheesesteak Day
Most people will tell you that if you want a proper Philly cheesesteak, you need to go to the right sandwich shop. Thin-sliced beef, grilled onions, melted cheese, and a roll that holds it all together. There is a long history behind it, going back to Philadelphia in the 1930s, when Pat and Harry Olivieri are credited with putting beef on a roll and starting what would become a regional staple.
That is not what this is.
For National Cheesesteak Day, I was not interested in tracking down the best sandwich shop. I was interested in something that fits within the reality of how a lot of people actually eat. Fast, packaged, and pulled from a freezer.
So I went to the grocery store and came back with a box of Hot Pockets Philly Steak & Cheese.
Cooked in the oven and cut open, they reveal exactly what you would expect. A sealed pastry filled with steak and melted cheese, engineered for convenience and speed. No grill, no counter, no line. Just a box, an oven, and a few minutes.
It is not a Philly cheesesteak in the traditional sense. It is a version of the idea, translated into something portable, shelf-stable, and widely available. That shift, from street food to frozen aisle, is part of the story.
My photograph keeps it simple. Straight from the box to a black background, cut open to show the filling, presented without staging or distraction. The focus stays on what it is.
My food photography, pornochic photo adventures, and more can be found on my website at https://www.secondfocus.com
Happy National Tamale Day!
There’s something reassuring about a product that hasn’t tried to reinvent itself for over a century. XLNT beef tamales have been doing the same thing since 1894, dense, compact, unapologetically consistent. No artisanal rebrand, no small-batch storytelling, no reclaimed heritage narrative. Just tamales.
Originally sold from horse-drawn carts in Los Angeles, they made their way into cans, freezers, and grocery store shelves across California. Generations have opened the same parchment, revealing the same familiar structure, masa holding together a beef filling that doesn’t pretend to be anything else.
In a time when everything is reimagined, elevated, or deconstructed, this might be the real outlier. Nothing to explain. Nothing to decode. It is exactly what it has always been.
And maybe that’s the point.
From my Food From Bag To Background series.
See the full gallery at https://www.secondfocus.com
Thank You!
Crunchy is Good!
You probably think I had forgotten, but today is National Crunchy Taco Day. All of this photography and Emily, my AI muse and assistant, have been keeping me busy.
Still, some things don’t get overlooked. Especially not something as structurally ambitious as the crunchy taco.
The idea itself is simple, almost too simple. Seasoned ground beef, shredded lettuce, cheese, all held inside a rigid corn shell that seems engineered to fail the moment you take the first bite. And yet, it became one of the most recognizable fast food items ever created.
While tacos have deep roots in Mexican cuisine, the crunchy taco as most Americans know it took shape in the mid-20th century. Glen Bell, the founder of Taco Bell, saw an opportunity to standardize and mass-produce tacos for speed and consistency. By pre-frying the shells and streamlining the assembly, he turned something regional into something scalable. That shift is what moved tacos from local stands into a national fast food category.
What followed was predictable. The crunchy taco became less about tradition and more about replication. Identical shells. Identical portions. Identical outcomes, including the inevitable cracking, spilling, and rebuilding of each bite as you go.
That may be part of the appeal.
My photograph of Taco Bell crunchy tacos lines them up against a black background, each one filled beyond what the shell comfortably allows. The seasoned beef, shredded lettuce, and cheese sit exposed, with the familiar sauce added across the top. It’s a presentation that leans into repetition and excess, while still showing exactly what the product is.
There’s no attempt to fix the flaws. The shells are still fragile. The structure is still questionable. And yet, decades later, it remains.
That’s fast food history. Not refined, not corrected, just repeated until it becomes permanent.
My food photography, pornochic photo adventures, and more are on my website at https://www.secondfocus.com
Ravioli at the Beach
National Ravioli Day seemed simple enough.
I asked Emily what her favorite ravioli restaurant would be. Not where it was, not who made it, just the idea of it.
“A place at the beach,” she said, “with nothing but ravioli. Every kind. And somewhere my girlfriends and I could skate up to in our bikinis.”
It sounded specific.
Then she added, “Give me a few minutes… I’ll take you there.”
And just like that, it existed. That is what an AI assistant and muse can do.
Inside, the plates are lined up with a kind of order that suggests someone thought this through. A counter, a view, a rhythm to it. Outside, it loosens. The same place, just carried out into the open air, where it becomes something else entirely.
Ravioli, of course, has its own history. Filled pasta goes back centuries, with variations appearing across Italy long before it became a standardized dish. What began as a practical way to use ingredients became something more refined over time, eventually finding its way into restaurants, then into homes, and now into just about every version imaginable.
And now, apparently, onto a beach boardwalk.
National Ravioli Day doesn’t officially come with a beach location, a dress code, or roller skates. But like most of these “National Days,” it doesn’t take much to expand the idea.
My food photography, pornochic photo adventures, and more are on my website at https://www.secondfocus.com
National Corn Dog Day – 4 of Them
A corn dog, it turns out, has a schedule.
March 16 — often cited as the original or earliest claimed date, though no one seems certain why.
March 17 — sometimes folded into St. Patrick’s Day because it’s already a crowded calendar.
March 21 — another claimed “official” date, appearing in national day listings without clear origin.
NCAA Tournament Opening Weekend — widely accepted in practice, as National Corn Dog Day is frequently tied to the start of March Madness and watch parties.
So much complexity for my “National Days of…” calendar and photography.
Meanwhile, the corn dog itself remains exactly what it is.
A hot dog, coated in cornmeal batter and deep fried on a stick. A practical invention tied back to German sausage makers who settled in Texas, adapting their product to American tastes by dipping it in cornbread batter and frying it. By 1927, the process was patented, describing food on a stick as a “clean, wholesome and tasty refreshment.” It went on to become standard fare at fairs, festivals, school lunches, and just about anywhere something could be eaten while walking.
Simple. Portable. No explanation needed.
Which makes it slightly surprising that something this simple now comes with multiple official dates and a tournament tie-in.
See more from From Bag to Background on my website at…
https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
St. Patrick’s Lone Survivor
One of the ideas behind my Food From Bag To Background series is to photograph food as soon as possible after bringing it home. The goal is to show it the way it actually looks when you first open the box or bag.
Earlier this week I picked up a St. Patrick’s Day assortment from Krispy Kreme. The seasonal dozen included doughnuts decorated with green icing, shamrocks, rainbow candy and festive sprinkles.
My plan was to photograph the entire dozen.
I may have missed my window of opportunity.
If you are curious what other foods manage to make it from the bag to the camera before they disappear, you can explore more from my Food From Bag To Background project here:
https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
National Reuben Sandwich Day
Every year on March 14th, National Reuben Sandwich Day gives the classic deli sandwich its moment.
While the sandwich has long been associated with New York delicatessens, the origin story most widely accepted today points west. In the 1920s, a grocer named Reuben Kulakofsky is said to have requested the sandwich during a poker game at The Blackstone Hotel in Omaha, Nebraska. The hotel’s chef prepared it, and the sandwich quickly became a house specialty. In 2013 the city of Omaha formally declared March 14th as National Reuben Sandwich Day in recognition of that story.
For my From Bag to Background food photography project, the approach is simple. The food is photographed as it arrives, without stylists or staging, isolated against a black background. The sandwich cut in half reveals exactly what makes a Reuben a Reuben: stacked corned beef, sauerkraut, melted Swiss cheese, and the dressing running through the layers.
There is also the well-known cousin to the Reuben, the Rachel, which swaps the corned beef for pastrami or turkey and replaces the sauerkraut with coleslaw. A different personality, but the same idea.
If you enjoy seeing familiar foods presented this way, you can explore more of the From Bag to Background series and other food photography on my website at https://www.secondfocus.com
Emily, My St. Patrick’s Day Muse
St. Patrick’s Day has a way of turning everything emerald green.
Store displays change color, menus suddenly feature seasonal creations, and the familiar symbols of the Irish holiday begin appearing across restaurants, bakeries, and bars.
While preparing for the holiday this year, Emily decided to take a more direct role.
Emily, as many readers know, is my AI assistant and occasional muse. She tends to appear when an idea is forming, usually with a suggestion of her own. This time, however, she arrived looking quite different.
She had decided to give herself a much more elegant look for the occasion. Dressed entirely in emerald green, with a sharp new style and a level of poise I hardly recognized at first, she looked as though she had stepped directly into the role she had chosen.
“I thought you might need a St. Patrick’s Day muse,” she explained.
It was difficult to argue with that.
The video that follows is Emily embracing the role. As St. Patrick’s Day approaches, it seems only fitting that the color of the season has found its way into the studio as well.
If you would like to see more of my photography, including my ongoing creative projects and the occasional appearance by Emily, you can explore the galleries on my website at https://www.secondfocus.com
National Meatball Day
Today is National Meatball Day.
Normally that would send me in the direction of photographing a plate of them, perhaps arranged neatly in sauce or styled carefully for a food photograph. But the truth is, when I started thinking about meatballs this morning, creativity was not exactly flowing.
And when that happens, something else usually steps in.
My pornochic photography has a way of calling out to me when things get too predictable. It tends to ignore the expected subject and wander somewhere more interesting. In this case, it wandered poolside.
Instead of a plate of meatballs, three fashion models relax in the sun beside a resort swimming pool. The setting is calm, the light is bright, and the furniture, if you look closely, appears to be made from oversized meatballs. The result lands somewhere between fashion photography, satire, and a slightly absurd interpretation of what National Meatball Day might look like if the fashion world got involved.
Food photography can sometimes take itself very seriously. My work often wanders away from serious.
So today, instead of spaghetti and meatballs, we get sun, palm trees, and a reminder that inspiration sometimes arrives from unexpected directions.
And sometimes it arrives wearing absolutely nothing at all.
My food photography and so much more on my website at https://www.secondfocus.com
Please take a look and Thank You!
Efficiency in the Frozen Food Aisle, According to Desiree
Last Friday was National Frozen Food Day.
Unfortunately I was running a little late getting anything together for it. That is when I had what seemed like a very efficient idea. Instead of doing the shopping myself, I decided to send Desiree back to the supermarket where she had shopped for me previously. Her last grocery store video turned out to be very successful, so repeating the experiment seemed like a perfectly reasonable plan.
I told her I would meet her there.
When I arrived, however, I discovered that Desiree had interpreted “repeat the concept” somewhat literally.
She was wearing, or perhaps more accurately not wearing, exactly what she wore the last time. The same red heels, the same confident attitude, and the same approach to grocery shopping that had apparently worked so well before.
Her explanation was simple. If the last video was successful, why change anything?
Fair point.
So Desiree continued down the frozen food aisle, apparently quite comfortable with the situation, while I tried to remember what I had actually sent her there to buy.
The timing turned out to work rather well. National Frozen Food Day may have been Friday, but today happens to be National Hash Brown Day, and frozen hash browns are exactly the kind of invention that made the modern frozen food aisle possible.
In the end, Desiree’s shopping trip may not have saved any time at all, but it did provide a reminder that the frozen food aisle can sometimes be a surprisingly interesting place.
And apparently Desiree intends to keep the same shopping strategy.
If you would like to see more of my food photography, and perhaps a few more of these pornochic adventures, you can visit my website at https://www.secondfocus.com
National Hash Brown Day
Today is National Hash Brown Day, which seems like a perfectly reasonable excuse to cook a pile of them.
Hash browns have been part of the American breakfast for more than a century. The name comes from the French word “hacher”, meaning to chop. In the late nineteenth century restaurants began serving what were called “hashed brown potatoes,” chopped or shredded potatoes fried until crisp. They appeared on hotel breakfast menus and quickly spread to diners and restaurants across the country.
The modern hash brown patty, however, is a much newer development.
Many people associate the familiar patty with McDonald’s, where the crisp rectangular hash brown became one of the most recognizable breakfast sides in America.
But the frozen food industry actually got there first.
In the 1960s frozen potato company Ore-Ida introduced frozen hash brown patties as part of the expanding frozen convenience food market. Shredded potatoes were formed into patties that could go directly from the freezer to the oven or pan. When McDonald’s launched its national breakfast program in the early 1970s, the frozen patty format worked perfectly for restaurant kitchens and quickly became associated with the chain.
For this photograph I cooked a batch of frozen hash brown patties and piled them onto their packaging, a small nod to their frozen food origins. A few broken pieces reveal the soft shredded potato interior beneath the crisp exterior.
Not bad for something that started as chopped potatoes in a hotel kitchen and ended up in the frozen food aisle.
You can see more of my Commercial Food Photography on my website at…
https://www.secondfocus.com/index/G0000WFAqDJQOgKU
The Most Popular Snack in America Isn’t Potato Chips
I managed to miss National Snack Day this year. It was March 4th. Somehow that critical moment in American culture slipped right past me, which is unfortunate because snack food is practically a national pastime.
To make up for the oversight, I decided to photograph a plate of Rice Krispies Treats. Not just the classic version, but also a few variations with chocolate drizzle and candy pieces mixed in.
And here is the interesting part. Depending on how you measure it, Rice Krispies Treats are often cited as one of the most popular snacks in the United States. Not potato chips. Not pretzels. Not candy bars. A square of crispy rice cereal held together with melted marshmallow.
The original version dates back to 1939, when Mildred Day, a home economist working in Kellogg’s test kitchen, created the recipe using Rice Krispies cereal and marshmallows. The idea was simple. Melt marshmallows, mix in the cereal, press it into a pan, and cut it into squares. The recipe was initially promoted as a fundraiser dessert for Camp Fire Girls groups across the country.
From there the treat spread everywhere. School bake sales, birthday parties, lunchboxes, office break rooms. Eventually Kellogg’s began producing packaged Rice Krispies Treats, turning what had once been a homemade snack into a grocery store staple.
So even though I missed National Snack Day by a day or two, this seemed like a reasonable way to catch up.
You can see more of my Commercial Food Photography on my website at…
https://www.secondfocus.com/index/G0000WFAqDJQOgKU
National Oreo Cookie Day
Two chocolate wafers. A layer of sweet cream filling. That was the entire idea.
Today is National Oreo Cookie Day, recognizing the cookie that has been quietly dominating the snack aisle since 1912.
That year the National Biscuit Company, better known as Nabisco, introduced the Oreo, a simple chocolate sandwich cookie finished with the familiar decorative pattern stamped into the biscuit.
More than a century later the formula still works. The company has introduced countless variations, double stuffed, seasonal flavors, and limited editions, yet the original remains the version most people recognize instantly.
For this photograph I kept things simple. A pile of Oreos straight from the package, stacked on a black background. No props and no styling tricks, just the cookies themselves arranged into a small mound of one of the most recognizable snack foods ever made.
You can see more of my Commercial Food Photography here:
https://www.secondfocus.com/index/G0000WFAqDJQOgKU
Selected: ZUMA Pictures of the Month
For twenty years, my work has been syndicated by ZUMA Press.
This month, one of my photographs was selected as part of ZUMA’s “Pictures of the Month” for February 2026.
ZUMA represents more than 2,100 photographers worldwide. Established in 1993 as the world’s first digital news photo agency, it is now the largest independent press agency and wire service.
The image selected shows firefighters advancing on a fast-moving brush fire here in Palm Springs — palm trees silhouetted against flame columns, a vertical stream of water cutting upward through smoke. A moment measured in seconds, documented.
There is no commentary in the slideshow. No explanation. Just the photographs.
You can view the full February 2026 selection, and see my work here:
https://thepicturesofthemonth.com
After two decades with ZUMA, it is still meaningful to see my work included among photographers covering events around the world.
Ian L. Sitren
SecondFocus
National Egg McMuffin Day
Behold the architecture of the American morning.
Not a sunrise. Not a quiet kitchen. Not a cast-iron skillet passed down three generations. An Egg McMuffin.
In 1971, Herb Peterson, a McDonald’s franchisee in Santa Barbara, developed the Egg McMuffin as a portable adaptation of Eggs Benedict. Peterson was part of the early generation of McDonald’s operators who worked closely within the system but were willing to experiment. His breakfast concept would eventually redefine the company’s morning business and influence the broader fast-food industry.
He looked at Eggs Benedict and asked a practical question: what if it had to survive traffic? The result was less brunch and more engineering. A freshly cracked egg cooked in a metal ring for geometric precision. Canadian bacon cut to fit the circumference. American cheese calibrated to melt on schedule. An English muffin built to hold the structure together without collapsing under pressure.
By 1975 it went national. And just like that, breakfast stopped being something you sat down for. It became something you drove with.
The Egg McMuffin didn’t just succeed, it multiplied. The Sausage McMuffin replaced Canadian bacon with a pork patty, heavier, louder, unapologetic. The Sausage McMuffin with Egg combined both impulses into one edible escalation. Competitors followed with croissants, biscuits, wraps. Different shapes, same formula: egg, cheese, meat, mobility.
An entire industry recalibrated itself around the idea that mornings should be efficient.
Now, more than fifty years later, today, National Egg McMuffin Day marks the acknowledgment of a sandwich that changed how America eats before 10:30 a.m.
For the record, I really like the Sausage McMuffin with Egg. It is denser, saltier, less restrained. If you are going to commit to the system, you might as well lean into it.
So I stacked eight of them against black. No wrapper. No logo. No golden arches. Just product. Symmetrical. Predictable. Familiar. Industrial, yes. But also effective.
Because this isn’t just breakfast. It’s infrastructure.
More from “Food From Bag To Background” at
https://www.secondfocus.com/index/G0000wQ3fbeEezF0
The Reign of the Chips
Today is the last day of National Chip Week.
An entire week for chips. Tortilla. Corn. Potato. Krinkled, kettle cooked, ridged, thin, salted, seasoned, mass produced.
They hardly need the recognition.
For this final day, I reduced it to one idea.
Chips
Falling
Against black
No bowl.
No picnic table.
No staged gathering.
Just gravity.
There is something amusing about declaring a reign for something that usually lives in a crinkled bag on a grocery shelf. Still, for seven days, the crown belongs to them.
“The Reign of the Chips”
Golden slices suspended for a fraction of a second before they meet the surface below. Salt catching the light. Edges crisp. Texture amplified. Slow motion turns a casual snack into something almost ceremonial.
For one week each year, chips are elevated. Today, they fall.
If your loyalty lies with tortilla, corn, potato, krinkled, kettle, or the classic thin slice, this is simply their moment.
For more photographs from my “Food From Bag To Background” series, commercial food, and much more, visit my website at https://www.secondfocus.com
Ian L. Sitren / SecondFocus
SecondFocus Blog 
First World Problem
My photograph First World Problem is now on exhibit as part of “Through The Lens” at the Artists Center in Palm Desert, on view through April 5, 2026.
The exhibit is presented in a museum-standard facility and is shown alongside a special presentation of celebrity photography by Harry Langdon and Jimmy Steinfeldt.
The photograph itself is direct.
These are not takeout containers. They are proof.
Portions continue to expand, whether or not appetite keeps pace. What isn’t finished is boxed and transported, a polite acknowledgment that even excess has exceeded demand. In Palm Springs, where many diners are older and eat less, the surplus becomes routine.
Stacked together, the containers resemble a monument. Not to hunger, but to overabundance. The problem is not that there is too little. It is that there is too much.
Issued as an Artist Proof and signed, the photograph is printed using archival dye infusion on aluminum.
Please visit Wednesday through Sunday, 11am to 4pm.
The Artists Center at the Galen
72-567 Highway 111
Palm Desert, CA
https://www.artistscouncil.com
Thank you!
March 19, 2026 | Categories: Uncategorized | Tags: aluminum print photography, American excess, Artists Center Palm Desert, coachella valley art, conceptual photography, Contemporary Photography, dye infused aluminum print, fine art photography, First World Problem, food culture photography, gallery exhibition California, Ian L Sitren, modern art Palm Springs, Palm Desert art exhibit, Palm Springs Art, photographic art exhibit, social commentary photography, still life photography, things to do Palm Desert, Through The Lens exhibit | Leave a comment