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
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.”
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
White Castle and the Birth of the Fast Food Burger
May is National Hamburger Month — a time to look beyond the plate and consider how a simple sandwich became a cultural landmark.
This photograph features a selection of White Castle hamburgers and cheeseburgers, arranged exactly as they arrived: no styling, no enhancements, just the food itself. It’s part of my ongoing project, From Bag to Background, where I document fast food as-is — isolating these everyday items against a deep black backdrop to encourage closer inspection.
White Castle holds a unique place in American history. Founded in 1921 in Wichita, Kansas, it was the first fast food hamburger chain in the United States. At a time when ground beef was viewed with suspicion, White Castle emphasized cleanliness, consistency, and standardized preparation — laying the groundwork for the modern fast food industry.
Their signature square sliders, steamed over onions and served in batches, were more than a novelty. They were engineered for efficiency, affordability, and mass appeal. This approach redefined how food was prepared and consumed in the 20th century — and helped make the hamburger one of the most recognized foods in the world.
From Bag to Background aims to treat fast food not as a disposable item, but as an object of design, branding, and cultural importance. Each item is photographed in its unaltered state — no styling, no manipulation — just as millions of people experience it daily.
See more from the series at: 👉 https://www.secondfocus.com
Emily Picks Up a Shift and Updates on My Fast Food Project
Fast food has its own place in history and culture. It’s architecture, advertising, Americana. It’s the burger and fries you recognize instantly, no matter where you are.
But because it’s so familiar, it’s easy to overlook. Easy to dismiss as ordinary. It’s everywhere—and that makes it invisible.
I started this project wanting to photograph fast food just as it is. There’s a long tradition of trying to make it look bad—greasy, smashed, uninspired. But the truth is, most of the time it comes out looking pretty good on its own. No styling needed. Just the background and the food.
The goal was to make a photo book and gallery exhibit of large-scale prints. I thought it might take six months. One year later, I’m still going—and I expect it will take at least another year or two. The more I shoot, the more I find. There’s a lot to photograph.
This photo of Emily, my AI assistant, dressed for the job as a retro car hop, felt like the right marker for this stage of the process. She’s been part of the work for about eight months now: researching, writing captions and keywords, helping plan the shots with concepts. It’s still my camera, lighting, and my eye—but Emily shows up 24/7.
In the end, this has been about paying attention to the things we usually pass by—something so common, we’ve stopped really seeing it.
You can see where the project stands so far on my website: https://www.secondfocus.com Thanks!
When Fast Food Isn’t Burgers and Fries
El Pollo Loco’s fire-grilled chicken — citrus-marinated and cooked over an open flame — has been the centerpiece of their menu since 1975, when the first location opened in Guasave, Sinaloa, Mexico. Brought to Los Angeles in 1980, it quickly became known for its simple, home-style approach: grilled chicken served with warm tortillas, pinto beans, and Spanish rice.
Despite its roots in traditional Mexican cooking, El Pollo Loco is officially classified as a fast food chain — not for a lack of quality, but for its counter service model, quick preparation, and drive-thru convenience. A reminder that fast food doesn’t always mean burgers and fries.
See more of my fast food photography series, “From Bag to Background”, on my website http://SecondFocus.com
What’s Left Behind on the Parchment
Parchment paper tells its own story. The browned impressions, the outlines of where the food once rested—heat, placement, and process left behind. Nothing arranged here, just the baking sheet as it came out of the oven.
Cooking on parchment paper keeps things from sticking, makes cleanup easy, and sometimes leaves behind these quiet little records of what just happened. Any guesses what was baked on this tray?
Part of my From Bag to Background series. See more at http://SecondFocus.com Thanks!
Pigs In A Blanket, Straight From the Oven
National Pigs In A Blanket Day
April 24, 2025
Pigs in a blanket—simple, nostalgic, and still one of the most popular finger foods in America.
For National Pigs In A Blanket Day, I photographed Hebrew National beef franks wrapped in puff pastry, baked straight from the box. After coming out of the oven, I dropped them onto a black background and shot them as they landed. A few were cut open to show the interior, but otherwise there was no styling, no arrangement—just the food as it is.
The concept of wrapping meat in dough dates back centuries, with versions found across Europe. The American take gained popularity in the 1950s, and brands like Pillsbury cemented its place in kitchens and party platters starting in the 1970s. Today, pigs in a blanket remain a staple for game days, holidays, and buffet tables—ranking among the top five most popular Super Bowl snacks in the U.S.
This photo is part of my From Bag to Background series, where fast food and snack items are photographed without interference—unwrapped, unstyled, and unbothered.
See the full gallery at http://SecondFocus.com Thanks!
A Deli Icon for National Reuben Day and My St. Patrick’s Day Favorite
March 14 – National Reuben Sandwich Day
A true deli icon. My photograph of a Reuben sandwich—layered with corned beef, Swiss cheese, sauerkraut, and Russian dressing on crispy grilled rye. A sandwich with history, tracing its roots to early 20th-century America. Some say it was created in Omaha during a late-night poker game in the 1920s, while others credit Reuben’s Delicatessen in New York City. Either way, it’s been a staple for over a century.
And with St. Patrick’s Day around the corner, this is my way to enjoy corned beef, instead of corned beef and cabbage, which I don’t like a lot!
See more of my food photography and other intriguing photo projects at http://SecondFocus.com Thanks!
National Pizza Day x Super Bowl Sunday—A Perfect Pairing 🍕🏈
Today marks the rare overlap of National Pizza Day and Super Bowl Sunday, two occasions that bring people together—one for the love of football and the other for the love of pizza.
Pepperoni pizza isn’t just a favorite; it’s the most popular pizza in the U.S. While pizza’s origins go back to Naples, Italy, it evolved into something uniquely American when it arrived in the States. By the mid-20th century, the combination of crispy, spicy pepperoni and melted cheese became the go-to order, cementing its place in food culture.
One company played a major role in making pepperoni pizza a household staple: Domino’s. What started as a small operation in 1960 grew into the largest pizza chain in both the U.S. and the world, delivering millions of pizzas every day.
My photograph captures a fresh Domino’s pepperoni pizza—golden crust, bubbling cheese, and plenty of pepperoni, set against my signature black background. It’s a simple yet timeless image of the world’s favorite pizza on a day when millions will be enjoying a slice.
See more of my food photography and other work at SecondFocus.com
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