Donuts in Space!
I follow various food news sources online and saw this pop up a few days ago. Krispy Kreme announced an Artemis II commemorative donut. I thought that was pretty unique and I had to photograph it.
The donut, designed from the NASA insignia, is tied directly to the Artemis II mission, a crewed mission now on its way around the Moon. The donuts are no longer available, but my photographs and the exploration of space remain.
More of my food photography, pornochic photo adventures, and everything in between can be found on my website 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
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
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
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
National Pancake Day Yesterday
National Pancake Day was yesterday. I had intended to photograph
something predictable. A stack. Syrup. Butter. The usual ritual.
Instead, I checked in with Emily.
For those new here, Emily is my AI assistant and sometimes muse. When I
told her it was National Pancake Day and I wanted to do something
different, she paused, as she often does, and said she had an idea.
“Give me a brief moment,” she said. “Then follow my lead.”
I did.
I found her seated in a café. A large pancake on a plate in front of
her. Two mugs of coffee on the table. A napkin with a fork placed
carefully on it, the handle facing me, as if I had been expected. She
held her own fork, cut a piece, and tasted it with a look that suggested
quiet approval.
I asked why she was wearing a bikini.
She explained that after we shared the pancake, we were going back to my
house so she could review photographs for my website and then take a
swim. I reminded her that I had not heated the pool and that this time
of year it would be cold.
She looked at me, unfazed.
“I am just pixels anyway.”
So we shared the pancake. She reviewed the work. The pool remained
unheated.
National Pancake Day, handled accordingly.
If you would like to see what she was reviewing, or where this sort of
collaboration tends to lead, visit https://www.secondfocus.com
National Bagel and Lox Day
Today is National Bagel and Lox Day, centered on one of the most enduring deli combinations: a bagel layered with cream cheese and lox. I have always known this as Lox and Bagels and Cream Cheese. I do not know where it got reversed in the title for the “Day Of”. Also it appears on product labels as “Smoked Salmon”. I didn’t know Salmon smoked.
The word lox comes from the Yiddish laks, itself rooted in Scandinavian words for salmon. Long before refrigeration, salmon was cured with salt as a way to preserve it, resulting in the rich, silky fish that became a staple in Jewish deli culture after Eastern European immigrants arrived in the United States. Smoked and cured fish traveled well, kept reliably, and paired naturally with bread and dairy.
Over time, the bagel and lox became a deli favorite, especially in cities like New York, where appetizing shops specialized in cured fish, cream cheese, and bagels baked daily. It evolved into a familiar breakfast and brunch standard, still tied closely to tradition.
This is how those of us who love it would prefer it: a bagel, cream cheese spread thick, and lox stacked high. So that is how I made it. Red onion sliced thin on the side, but I will photograph that by itself.
You can see more food photographs in my Commercial Food Photography gallery here:
https://www.secondfocus.com/index/G0000WFAqDJQOgKU
National Pizza Day
Today is National Pizza Day.
I did not have this pizza delivered all the way to Palm Springs.
In fact, I’ve never eaten at Goodfellas Pizzeria. I’ve never even seen one. Despite the box proudly declaring “A Slice of New York City,” their locations are in Kentucky, Ohio, Tennessee, and Indiana. New York itself appears to be excluded.
Still, the box made its way to me.
So I photographed it.
If you’re looking for actual pizza, not just the box it came in, you can see real pizzas and much more in my Food From Bag To Background series here:
https://www.secondfocus.com/index/G0000wQ3fbeEezF0
No delivery required.
Desiree Grocery Shopping
I wanted to do something pornochic that also connected to food. So I talked the idea through with Emily, my AI collaborator and muse, who I often use to test concepts before turning them into images or video.
We started talking about food not as a studio subject, but where it actually lives. That quickly led to the grocery store.
Desiree was the obvious choice. She is one of Emily’s friends in this ongoing series and is always willing to do something daring without overthinking it. When I mentioned the idea, she was immediately on board.
I sent Desiree shopping for items I later use in my Commercial Food Photography work. These are ordinary products, the same ones that eventually end up photographed in the studio. Here, they are still in their everyday environment.
She moves through the aisle without acknowledging the attention behind her. An elderly man watches her from a short distance. He does not approach or interact. He just watches. That detail matters. The tension comes from being seen, not from anything happening.
Nothing explicit occurs. There are no sex acts. Just sexual presence, routine, and proximity in a public space. Desiree never looks back. She does not react. She continues shopping.
Emily later pointed out that Desiree does not perform for the camera or the viewer. She simply allows the moment to exist. I see that as consistent with much of my past pornochic work.
Ten seconds was enough to say what I wanted to say.
To see the resulting food photographs and related work, visit my Commercial Food Photography gallery at https://www.secondfocus.com/index/G0000WFAqDJQOgKU
Thank You!
National Cheese Lovers Day
National Cheese Lovers Day was actually yesterday. I’m just catching up to it. Cheese is a big subject.
A quick search turns up the expected answer: cheddar is the most popular cheese in the United States. That makes sense. It’s everywhere. But when it comes to how Americans actually snack on cheese, the answer isn’t a block or a wedge.
This is it.
Crackers and processed cheese dip, sealed into individual trays, designed to be eaten anywhere, anytime. No plate, no knife, no ceremony. Just peel, dip, repeat. It’s cheese reduced to routine, convenience, and habit.
This pairing has been showing up in lunchboxes, office drawers, backpacks, and road trips for decades. It isn’t pretending to be artisanal or nostalgic. It’s practical. Familiar. Quietly excessive.
For National Cheese Lovers Day, this felt like the most honest version of the idea. Not cheese as ingredient or garnish, but cheese as snack.
You can see more from my Commercial Food Photography series at
https://www.secondfocus.com/index/G0000WFAqDJQOgKU
I Left Out “Playboy”
I mistakenly left out the word “Playboy.”
National Popcorn Day is today, and this is my AI creation for it. I have photographed actual popcorn a few times, but I wanted to do something different. When you create in AI, it’s all about the prompts, the words. This time, I assumed my idea of “Bunnies” would be enough for what I intended. But I like it anyway.
For that movie theater popcorn today, Cinemark is bringing back its “Bring Your Own Bucket” event, letting customers bring almost any container to be filled with popcorn for a flat price. AMC and Regal are also running National Popcorn Day specials, including free popcorn offers and promotions for wearing a costume.
Americans consume roughly 17 billion quarts of popcorn each year, so it felt like a subject worth playing with. I can’t imagine what 17 billion quarts looks like.
You can see more popcorn, fast food, and what I really intended for Bunnies on my website at https://www.secondfocus.com Thanks!
National Bagel Day Today
Bagels didn’t start out like this.
Then America got involved.
Rather than photograph a traditional bagel for National Bagel Day, I chose pizza bagels. They keep the shape, discard the ceremony, and replace it with tomato sauce, mozzarella, sausage, and pepperoni. There’s nothing to slice, nothing to decide, and no expectations to meet. Just heat and eat.
Bagels trace their history to Jewish communities in Eastern Europe, where they were boiled, baked, and valued for their practicality as much as their taste. When they arrived in the United States, they carried that tradition with them, at least briefly.
Pizza bagels may be the most American version of the bagel. Frozen, standardized, and designed for speed.
To see more of my Commercial Food Photography, please visit my website at
https://www.secondfocus.com/index/G0000WFAqDJQOgKU
National Hot Pastrami Sandwich Day
Today is National Hot Pastrami Sandwich Day, and this is the photograph I chose to mark it.
I’ve photographed classic pastrami sandwiches before, the kind wrapped in paper, stacked high, and eaten leaning forward so nothing ends up on your shirt. This time I wanted to look at something I see more and more often: the pastrami cheeseburger.
Pastrami began as a method of preservation, rooted in Eastern European Jewish traditions, before becoming a defining part of American food culture. In delicatessens, especially in New York and later Los Angeles, it settled into a familiar form: sliced hot, piled high, and served with little interference. The meat was the point.
The pastrami cheeseburger feels like a distinctly American evolution of that idea.
This photograph features pastrami cheeseburgers from P&G Burgers in Colton, California, a long-running Southern California fast-food restaurant with indoor seating, outdoor tables, and a drive-thru. You order at the counter beneath a wall of menu boards and pick up your food when your number is called. It’s not a deli and not just a roadside shack. It’s a full-scale fast-food operation built around burgers, fries, shakes, and pastrami.
Their claim, “Home of the Best Pastrami Cheeseburgers in the World,” is printed right on the building. Whether taken literally or as confident fast-food bravado, it suits what they’re serving. These burgers are large, heavy, and unapologetically loaded. Thick beef patties stacked with grilled pastrami, cheese, and a soft sesame seed bun, wrapped tight and meant to be eaten with commitment.
The cheeseburger version shifts pastrami away from its deli roots and places it squarely in American fast-food culture. Beef layered onto beef. Cheese added. Rye replaced by a burger bun. It’s less about tradition and more about appetite. Less about restraint and more about scale.
That’s what drew me to photograph it.
This image shows the burgers exactly as they’re served, straight from the counter, still wrapped, still spilling out. No styling, no cleanup. Just weight, texture, and excess. In that way, it still respects pastrami’s history, even as it pushes it into something louder and distinctly American.
On National Hot Pastrami Sandwich Day, that evolution feels worth acknowledging.
More of my fast food photographs on my website in the gallery “Food From Bag To Background” at https://www.secondfocus.com/index/G0000wQ3fbeEezF0
National Whipped Cream Day
When someone says whipped cream, this album is what comes to my mind.
When Whipped Cream & Other Delights was released in 1965, it landed right in the middle of a culture that was still publicly conservative. The cover wasn’t banned outright, but department stores, record shops, and even some radio stations fielded complaints from customers who felt the image crossed a line of sexual suggestion. And it seemed everybody bought one. I did.
The concept fits much of my photography, playing on the edge of nudity, suggestion, and satire. Lately, that also includes a lot of food photographs. Check it out on my website at SecondFocus.com Thanks, and happy National Whipped Cream Day!
Today is National Spaghetti Day
Spaghetti is usually framed as something slow, traditional, and tied to the kitchen. But for much of the twentieth century in America, spaghetti also became something else entirely: fast food.
Not drive-thru fast, but ready-when-you-are fast.
That idea is what led me to use Chef Boyardee for National Spaghetti Day.
My ongoing food photography focuses on fast food and everyday commercial food, photographed as it actually exists. Food designed for speed, convenience, and consistency. Chef Boyardee fits squarely into that world. It takes a dish associated with tradition and turns it into something shelf-stable, standardized, and immediately accessible. Open the can, heat it, eat it. No preparation, no ceremony.
The brand itself has a long American history. It traces back to Ettore Boiardi, an Italian immigrant chef whose restaurant sauce became popular enough in the 1920s that customers wanted to take it home. What began as a restaurant product quickly evolved into mass-produced canned meals. By the 1930s and 1940s, Chef Boyardee spaghetti had become a pantry staple, feeding families and even supplying military rations.
Long before frozen dinners or microwavable trays, canned spaghetti helped normalize the idea that dinner could come straight from the shelf. In that sense, it belongs to the same lineage as modern fast food, engineered for speed, reliability, and scale.
National Spaghetti Day itself isn’t rooted in Italian tradition. It’s a modern food holiday, more about recognition than ritual. That makes it an appropriate moment to look at spaghetti not as cuisine, but as a product, and to acknowledge how thoroughly it has been absorbed into American convenience culture.
This photograph shows Chef Boyardee spaghetti and meatballs as it exists in that context. Not Italian food, but American fast food, defined by accessibility and familiarity.
To see my actual fast food photography project please visit my website at https://www.secondfocus.com/index/G0000wQ3fbeEezF0 Thanks!
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