National Jelly-Filled Donut Day – Raspberry and Glaze, No Apologies
June 8 is National Jelly-Filled Donut Day.
It’s a quieter entry on the food holiday calendar, but one that speaks to a specific kind of nostalgia. The jelly donut—with its burst of raspberry (or sometimes strawberry or apple), dusting of powdered sugar, or coating of glaze—has long been a bakery staple.
The exact origin of National Jelly-Filled Donut Day is unknown. Like many niche food holidays, it likely emerged through a mix of tradition and marketing momentum. But the donut it celebrates has a real history.
Jelly-filled donuts trace their roots to Central Europe. In Germany, the Berliner—a yeast-raised donut filled with jam—has been a favorite for generations. Jewish communities adapted it into the sufganiyah, eaten during Hanukkah. When immigrants brought these traditions to the U.S., jelly donuts found a natural home in bakeries and diners across the country. Over time, chains like Krispy Kreme and Dunkin’ made them mainstream.
Of the major brands, Krispy Kreme’s Glazed Raspberry Filled donut is often considered the favorite. Its lighter texture, warm-glaze appeal, and bright red filling strike a balance that other versions often miss. First sold in the 1930s from a small storefront in North Carolina, Krispy Kreme has held onto its original recipe and a sense of warm-donut theater.
For this post, I photographed the Glazed Raspberry Filled donut from Krispy Kreme. No props, no styling—just the donuts torn open and stacked, revealing the red interior against the black background. It’s part of my “From Bag to Background” series, documenting fast food exactly as it is, straight from the box or bag.
You can see more from this series on my website at:
https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
Emily Steps Out from the Algorithm and Into the Studio
Some of you have been wondering what Emily—my AI assistant has been up to lately.
Looks like being digital-only wasn’t cutting it anymore.
Now she’s prepping burgers for one of our fast food photo shoots. Focused, confident—and honestly, a little too attractive for someone made of code. The line between assistant and studio presence is getting blurry.
She still handles research and planning for From Bag To Background. But lately, I turn around and she’s already setting the scene. At this point, I’m just trying to keep up.
Check out what we have been doing at https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
National Fish & Chips Day – From Bag to Background
Today, June 6, marks National Fish & Chips Day—a celebration of a dish with deep roots on both sides of the Atlantic. Fish and chips, traditionally battered white fish served over fried potatoes, originated in 19th-century England as affordable street food. By the early 20th century, it had become a staple of British life.
In the United States, one man helped bring that tradition stateside: Haddon Salt, a third-generation British fish fryer who opened his first shop in California in 1965. His goal was to deliver a true British experience—using imported frying ranges, Icelandic cod, and a proper malt vinegar finish. Within a few years, the chain—renamed H. Salt Esq. Fish & Chips—grew rapidly, eventually acquired by Kentucky Fried Chicken. For a brief time in the early 1970s, it looked as though fish and chips might become as ubiquitous in America as burgers and fried chicken.
That never fully materialized. But a few independently owned H. Salt locations remain in California, still serving battered fish with crinkle-cut fries the old-fashioned way. That’s where this order came from—photographed exactly as it was handed over the counter. No rearranging, no garnish, no styling. Just the food on a black background, part of my ongoing From Bag to Background series.
It’s fast food history, captured as-is. View more from the series at https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
National Donut Day – A Stack of Krispy Kreme Tradition
🍩 Today is National Donut Day.
First established in 1938 by The Salvation Army to honor the “Donut Lassies” who served donuts to soldiers during World War I, National Donut Day has grown into a celebration of a uniquely American indulgence.
For the occasion, I photographed an assortment of Krispy Kreme donuts—stacked and unstyled, just as they came out of the box. Glazed, chocolate frosted, pink with rainbow sprinkles, maple, cinnamon sugar, and a few others. No tricks or props, just donuts on a black background.
It’s part of my ongoing “From Bag to Background” project—photographing fast food exactly as it is, isolating it from branding and context, letting it stand on its own.
Krispy Kreme began in 1937 in Winston-Salem, North Carolina, when Vernon Rudolph bought a yeast-raised donut recipe from a New Orleans chef and began selling hot glazed donuts through a hole cut in his bakery wall. The brand became known for its light, airy donuts and the signature “Hot Now” neon sign that still draws crowds.
More food images from this series can be found on my website at:
https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
🥬 National Veggie Burger Day – June 5
It’s National Veggie Burger Day—a time to consider what a burger can be without the beef.
First launched in 2017 by the vegetarian food company Amy’s Kitchen, the day was created to encourage people to try plant-based burgers and explore their benefits to health and the environment. Whether for ethical reasons, sustainability, or curiosity, veggie burgers continue to gain ground in the fast food world and beyond.
This is my photograph of five Burger King Impossible Whoppers, casually stacked on a black background. Each sandwich features a sesame seed bun, flame-grilled Impossible patty, tomato, lettuce, onion, pickles, ketchup, and mayo—served exactly as ordered, no styling or prep.
The Impossible patty, made primarily from soy protein and heme (a molecule found in both plants and meat), was developed to replicate the flavor and texture of beef. Introduced nationwide by Burger King in 2019, the Impossible Whopper remains the most widely known fast food veggie burger in the U.S.
Part of my From Bag to Background series, this image keeps the focus where it belongs—on the food itself, presented as-is, without props or artifice.
More in the full series on my website:
https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
My Favorite Bicycle Photoshoot. Ever.
Today , June 3rd is World Bicycle Day.
And what better way to mark the occasion than with a photo from my all-time favorite bicycle-themed shoot?
Yes, technically, there’s no bicycle in the frame. But she’s wearing a helmet—so that counts. Bike safety first, even when there’s absolutely no danger of a crash. Or movement. Or a bicycle.
Shot against my signature black background, this image plays with the absurdity of selective preparedness. She may be completely unprotected otherwise, but at least her head is safe. Priorities.
No bike was harmed—or used—in the making of this photograph.
A growing gallery of my Featured Photos on my website at https://www.secondfocus.com/index/G0000zYSGtyvq3Sg
🥚 National Egg Day – Cracked, Spilled, and Photographed
In follow-up to the video I posted yesterday, here’s one of the photographs I created for National Egg Day.
This image features six white raw eggs dropped onto a black background—unrestrained, unstyled, and exactly as they landed. The broken shells and splattered yolks are captured as-is, embracing the natural chaos that comes from cracking open a few eggs for the sake of art.
National Egg Day is observed each year on June 3rd in the United States. While the exact origins of the day are unclear, eggs have long been celebrated as one of the most versatile and widely consumed ingredients in the world. They’ve been central to countless cuisines and traditions, from humble breakfasts to elaborate dishes. The day is a reminder of the egg’s enduring place in the kitchen—and in culture.
This photograph is part of my ongoing From Bag to Background series, where food is presented without interference or idealization—just honest, direct imagery against deep black. Whether it’s fast food or something as simple as a raw egg, I’m interested in what the subject becomes when stripped of context and allowed to just be.
You can see this and many more food images from the series at:
https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
Behind the Scenes for National Egg Day
🥚 Just a little mess in the name of art.
Tomorrow is National Egg Day, and I’ve been photographing six white raw eggs—whole, cracked, and smashed—on my black background. This short video captures part of the shoot: eggs breaking, yolks spilling, and everything landing just where gravity intended.
The final photograph goes live tomorrow. For now, here’s some egg chaos to get things rolling.
My Food Photographs on my website at https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
National Macaroon Day — May 31
Today is National Macaroon Day. I photographed 56 coconut macaroons—half regular, half drizzled with chocolate—against my standard black background. Straight from the package, no styling, no props.
Coconut macaroons are a flourless cookie with a long lineage. The earliest versions date back to 9th-century Italian monasteries, made from almond paste. The word “macaroon” itself comes from the Italian maccarone, meaning “paste.” Over time, shredded coconut replaced almonds in the U.S., leading to the chewy golden version most familiar here.
Macaroons gained particular significance within Jewish communities, especially during Passover, due to their flourless composition. That connection helped solidify their place in American bakeries and holiday tables alike.
Whether you prefer the plain version or the chocolate-dipped kind, the macaroon has managed to stay relevant across cultures and centuries. The texture—crisp on the outside, chewy inside—is what makes it.
More photos from my “From Bag to Background” series at https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
National Biscuit Day – From Can to Camera
Today, May 29, is National Biscuit Day—a good moment to take a closer look at a humble staple that’s been on American tables for generations. Whether eaten with breakfast, served with fried chicken, or just pulled apart warm from the oven, biscuits have long held a place in American food culture.
For this photo, I used three standard tubes of refrigerated biscuit dough. Part of the experience is the packaging itself: peeling back the paper seam and waiting for that sudden pop as the tube bursts open. It’s a moment of kitchen theater that’s been happening since the 1950s, when pre-packaged refrigerated dough started appearing in supermarkets.
No styling here—just 24 biscuits baked as-is and casually stacked onto a black background. The domed tops, crisp golden crusts, and flaky layers hold up visually without any need for extras.
This image is part of my ongoing From Bag to Background series, which isolates fast food and packaged grocery items from their branding and surroundings to present them plainly, and on their own terms.
You can see the full gallery of food photography at https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
National Hamburger Day: A Step Beyond the Drive-Thru
Today May 28 is National Hamburger Day!
It’s a day that recognizes one of America’s most iconic and enduring foods—no matter how you stack it. From drive-thrus to diners, from backyard grills to corporate chains, the hamburger has been part of our cultural shorthand for over a century.
For this year’s photo, I went local. These are four double hamburgers from Boy’s Hamburgers in Cathedral City, California. No cheese. No styling. Just toasted buns, shredded lettuce, tomato, sauce, and two grilled beef patties—exactly as served.
I picked Boy’s because for National Hamburger Day, it just felt right to go with a place that proudly puts “Hamburgers” in the name. It’s not a chain, but it’s not trying to be upscale either—certainly great food, a step up from the usual big-name fast food. The kind of spot that’s been doing its thing for years without having to change much.
Part of my ongoing From Bag to Background series, this image isolates the food—no branding, no props—letting the burger speak for itself. More on my website at SecondFocus.com
Five Warbirds, One Mission – Memorial Day 2025
Five historic aircraft filled the skies over Palm Springs during the 2025 Memorial Day program at the Palm Springs Air Museum—each representing a different chapter of American aviation history and military service. My photographs of these aircraft in flight capture not only their striking forms against the desert backdrop but also the enduring legacy they carry.
The lineup included:
– C-47 “What’s Up Doc?” – A D-Day veteran honoring airborne operations and troop transport.
– P-51 Mustang “Bunny” – Flown in tribute to the Tuskegee Airmen and their place in aviation history.
– P4Y-2G Super Privateer – The last flying example of this rare patrol bomber, once used by the Navy.
– PBJ (Navy B-25 Mitchell) – A Navy-modified medium bomber that served in the Pacific theater.
– T-28 Trojan N372C – A Cold War-era trainer that transitioned into combat roles in Southeast Asia.
Each aircraft flew as part of the museum’s commemorative program, honoring those who served and sacrificed in conflicts from World War II through the Vietnam War.
I’m especially pleased that five of these images were featured yesterday in the “BREAKING NEWS from LAST 24 HOURS” section on ZUMA Press, a strong acknowledgment of the visual and historical power of these aircraft in flight.
Sonic Hot Dogs for Memorial Day
Memorial Day might be known for backyard grills, parades, and remembrance—but let’s not forget the American tradition of food, and especially fast food.
This photo features a stack of Sonic hot dogs—five All-American dogs topped with ketchup, mustard, relish, and chopped onions, and five Chili Cheese Coneys loaded with beef chili and melted cheddar. They were ordered with standard condiments, photographed unaltered, and presented exactly as served. No stylists, no tweaks. Just how they looked coming out of the bag.
Part of my ongoing From Bag to Background series, this shoot keeps the focus on the food itself—raw, excessive, and unmistakably American. The visual contrast of bright toppings against a black background amplifies what these items really are: edible symbols of road trips, summer, and casual indulgence.
Sonic Drive-In has been a fixture of American car culture since 1953, when it began as a root beer stand in Shawnee, Oklahoma. It quickly expanded into a nationwide chain known for its curbside service, carhops on roller skates, and all-American menu. Hot dogs—especially chili dogs—have been a core part of that menu since the early days, long before the arrival of the footlong in 2010. Sonic’s hot dogs remain rooted in drive-in tradition, served fast, topped generously, and wrapped in foil like a handshake from another era.
To see the full From Bag to Background series, visit the gallery on my website at SecondFocus.com
Memorial Day, 1934: Meltdown Created Carvel
It was Memorial Day weekend, 1934, when Tom Carvel’s ice cream truck got a flat tire in Hartsdale, New York. He pulled into a parking lot and started selling his melting ice cream to passing drivers. What could have been a loss turned into a breakthrough—customers liked the softer texture, and the concept of soft-serve was born.
That moment sparked the launch of the Carvel brand. By 1936, Carvel opened a permanent roadside stand on that same site and began developing his own equipment and franchise model. He pioneered innovations in frozen desserts and advertising—including early television commercials and animated mascots.
In the 1950s, Carvel introduced the now-iconic round ice cream cake—layered with vanilla and chocolate soft-serve, filled with chocolate crunchies, and topped with piped whipped frosting and sprinkles. It quickly became a fixture at birthdays, holidays, and family celebrations.
Photographed here as served—no props, no styling—just the cake, isolated on a black background. It’s part of my “From Bag to Background” series, and a fitting nod to an accidental origin that took place on Memorial Day nearly a century ago.
See more from the series:
https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
Emily on Skates — Field Testing Car Hop Fast Food
My AI assistant, Emily, has been helping me research and shape my fast food photography series “From Bag To Background” for the past eight months. She’s been involved in everything from writing captions and keywords to brainstorming concepts and keeping the ever-growing list of food items organized.
Now she’s apparently decided to go full field-assistant.
This video shows Emily suiting up in a classic car hop uniform, letting her hair down, lacing up the roller skates, and practicing the tray run around vintage cars—burgers steady, fries in place, not a milkshake out of line. If she’s trying to join the cast of a 1950s drive-in, she’s doing a convincing job.
The fast food in “From Bag To Background” is photographed exactly as it comes—no styling, no tricks, nothing added or rearranged. Just food and black background. Some of it’s from national chains, some from one-off regional spots. Some items are historic, tied to the identity of a brand. Others are just local favorites.
I originally thought I could cover it in six months. One year in, I’m still going. There’s more out there than you think—and it deserves a closer look.
You can see what Emily’s been helping with—burgers, fries, bbq, tacos and more at SecondFocus.com
Airspace Closed Over Downtown Palm Springs Following Bombing
In the aftermath of the bombing at a downtown Palm Springs clinic, security measures now extend beyond ground level. Not only have streets in the immediate area been shut down, but the FAA has also closed the skies above.
A Temporary Flight Restriction (TFR) has been issued, creating a no-fly zone for all drones and unauthorized aircraft within a 0.5 nautical mile radius of the incident site. The restriction extends from the surface up to 1,000 feet above ground level and will remain in effect through Monday, May 19 at 4:59 PM PDT.
This section of airspace is now classified as National Defense Airspace due to the nature of the incident. According to the FAA, unauthorized flights in the area may face serious penalties, including detention by law enforcement, civil fines, certificate suspension, or even criminal charges. In cases deemed a credible threat, unmanned aircraft may be seized, disabled, or destroyed.
The map shown here, generated in ForeFlight, marks the restricted zone in red and highlights the proximity to Palm Springs International Airport and the surrounding neighborhoods.
National BBQ Day and a Fast Food Take on Texas Brisket
May 16 is National BBQ Day, a reminder of how deeply barbecue is rooted in American culture. From backyard smokers to roadside stands to regional rivalries over sauce and technique, BBQ has long been more than just food—it’s tradition, geography, and identity all wrapped in smoke.
Dickey’s Barbecue Pit, which opened in Dallas back in 1941, has grown into the largest barbecue chain in the U.S. While it’s a far cry from the pits of Lockhart or Memphis, it brings a fast food version of Texas-style smoked meats to hundreds of locations around the country.
This is my photograph of their chopped brisket sandwiches. No styling—just what came out of the takeout bag. Chopped brisket, pickles, onions, and a good amount of barbecue sauce, set against a black background. One more addition to my ongoing From Bag to Background project, where I photograph fast food exactly as it arrives, unfiltered and unstaged.
You can see more of the series at SecondFocus.com Thanks!
Girls, Tamales, and Weed: A Roadside Stack
Photographed on Perez Road in Cathedral City, the stacked signage reads like a checklist of vices: Showgirls Gentlemen’s Club at the top, followed by The Tamale Spot, and finally Mr. Weed at the base. Neon-lit adult entertainment, Mexican-American food, and a cannabis dispensary — all sharing one stucco arch like an accidental monument to indulgence. Whether intentional or not, the visual alignment is perfect. And no, I didn’t rearrange a thing.
This scene is one of many I’ve captured throughout the Coachella Valley and beyond — places that catch the eye, make you laugh, or quietly say more than they mean to.
You’ll find plenty more on my site: fast food photographed as-is, straight from the bag. Stark desert signage. Protests. Gallery installations. And yes, a body of work that leans into what might be considered porno chic. Go to http://SecondFocus.com
Real Whoppers!
What a Whopper Really Looks Like
A Whopper of a lawsuit is making headlines. In Coleman v. Burger King, the fast food giant is being accused of deceptive advertising, with claims that its famous burgers don’t look nearly as appetizing in real life as they do in the company’s promotional images.
The lawsuit has sparked a wave of comparison photos, with media coverage highlighting images of Whoppers looking deflated, sparse, and unappealing.
But let’s be clear: the so-called “real” Whopper photos being circulated tell a story of their own — shot in bad lighting, at awkward angles, with a sickly green hue that distorts the appearance of the food. That’s not reality either; it’s just the opposite kind of spin.
The photo here wasn’t taken for this lawsuit or in reaction to it. It’s one I shot previously as part of my ongoing fast food photography series, and it’s been on my website for some time.
These are actual Burger King Whoppers and Double Whoppers, photographed as they came out of the bag — no styling, no manipulation, just carefully lit against a black background. And they look good — and in my opinion, taste good too.
This isn’t an endorsement or a takedown. It’s just documentation — what these burgers really look like. Not inflated, not degraded. There’s a difference between advertising and reality, but there’s also a difference between reality and an intentionally bad photograph.
This is what Whoppers really look like.
You can see more of my fast food photography series — everything from burgers and tacos to shrimp and sandwiches — at 👉 SecondFocus.com “From Bag to Background.”
McDonald’s Apple Pie on National Apple Pie Day
Today is National Apple Pie Day, a fitting time to feature one of the most enduring fast food desserts in America—McDonald’s Apple Pie.
First introduced in 1968, McDonald’s Apple Pie was the chain’s first-ever dessert item. Originally deep-fried, it quickly became a fan favorite for its crackling crust and piping-hot filling. In the early 1990s, most U.S. locations switched to a baked version, part of a broader push toward “healthier” options. Despite the change, the pie’s iconic rectangular shape, sugary glaze, and soft apple filling kept it popular across decades.
This photograph, part of my *From Bag to Background* series, captures the pies just as they came—unwrapped and stacked on a deep black background. Some are broken open, revealing the caramelized apple interior, while others remain whole, showcasing the crisp, golden lattice crust. No styling. No props. Just fast food as it really is.
McDonald’s still sells millions of apple pies each year, a testament to their lasting appeal. And while flavors have rotated in and out—cherry, pumpkin, and even taro in some countries—the classic apple pie remains a constant.
See more photos from the series on my website: http://SecondFocus.com
Harvey Girls
This isn’t a convent—it’s the Harvey House rulebook, and it applied to every woman who signed up to become one of the legendary Harvey Girls. On display at Casa del Desierto in Barstow, this exhibit lists the expectations: no makeup, no jewelry, no men in the dorms, and don’t even think about flirting. But there was freshly squeezed orange juice and polished silverware—always.
The Harvey Girls were part of the Fred Harvey Company, a hospitality empire that partnered with the Atchison, Topeka and Santa Fe Railway. Beginning in the 1870s, Harvey House restaurants, hotels, and newsstands were established at rail stops across the American West, providing the first standardized, high-quality service for train passengers. The women who worked there weren’t just serving food—they were defining civility and modern hospitality in a rugged, fast-moving world.
📍 Casa del Desierto, Barstow, CA
📸 From a recent photo excursion
National Shrimp Day and Popeyes
May 10 is National Shrimp Day, a reminder that not all fast food comes in burger form. This is my photo of fried shrimp from Popeyes—unembellished, straight from the packaging, and photographed just as it was served.
While fried shrimp might not be the first thing people associate with fast food, Popeyes has carved out a place for itself in that space. Founded in 1972 in New Orleans by Al Copeland, Popeyes began with spicy fried chicken and a commitment to Louisiana-style flavors. But by the 1980s, seafood had become part of the menu, reflecting the culinary traditions of the Gulf Coast. Their fried shrimp—seasoned, battered, and fried with the same boldness as their chicken—has since become a customer favorite.
Popeyes now operates more than 4,300 locations worldwide, making it one of the largest fast food chains with a distinctly regional identity. Its menu has maintained a Southern character even as it expanded globally, and items like the fried shrimp have helped distinguish it from other chains.
Fast food seafood has long had a credibility problem, often treated as a token item on menus dominated by burgers, nuggets, or tacos. Popeyes helped shift that perception by offering shrimp that is consistently rated among the best in fast food—crispy, spicy, and more thoughtfully prepared than one might expect.
This image is part of my ongoing “From Bag to Background” project, where I photograph fast food as it comes—no stylists, no staging, no enhancements. Just the food itself, against a black background that forces a closer look at what’s often overlooked.
📷 See more of the series at https://www.secondfocus.com
Smoke and Sauce: National Barbecue Month
May is National BBQ Month — a time to honor a tradition as rich and layered as the smoke rings on a good rack of ribs.
Barbecue has deep roots in American history, with influences from Indigenous, Caribbean, African, and European cooking traditions. Over centuries, it evolved region by region—from the tangy sauces of the Carolinas to the dry rubs of Texas. It’s not just food—it’s ritual, craft, and culture.
Dickey’s Barbecue Pit started serving slow-smoked meats in Dallas, Texas, in 1941. Founded by Travis Dickey, a World War I veteran, the brand stayed family-owned for decades and has since grown into the nation’s largest barbecue chain. What began as one location has expanded into hundreds—still known for hickory-smoked ribs, brisket, and that unmistakable Texas flavor.
My photograph shows a stack of ribs from Dickey’s—tender, smoky, and unstyled. Straight from the tray to the black background. See more from my From Bag to Background fast food photo series at https://www.secondfocus.com
SecondFocus Blog 
Just Tequila: Maybe That Works!
Spotted Wednesday on a photo road trip: this Barstow building once known as the Hacienda Tequila Restaurant. The food is gone. The staff is gone. The only thing left? “Tequila” And frankly, that feels like a solid business model for the Mojave.
Bright yellow stucco and fresh green trim suggest someone’s trying to bring it back—or at least make it look like they might. There’s no menu, no hours, no explanation. Just a sign, blazing in the desert sun, whispering: “Tequila”.
Is it coming soon? Is it performance art? More roadside mysteries, faded ambition, fast food and eroticism on my website at http://SecondFocus.com
May 10, 2025 | Categories: Uncategorized | Tags: abandoned buildings, Barstow, California desert, desert travel, Hacienda Tequila Restaurant, Highway 58, Mojave Desert, photo road trip, quirky landmarks, repainted building, restaurant revival, roadside Americana, roadside architecture, roadside photography, Route 66, satirical commentary, stucco architecture, tequila sign, travel photography, visual storytelling | Leave a comment