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happyolks recipe & photography by
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k el sey B ro w n & shaun Boyte K e ls ey: sto ryte l l e r S h au n : f i l m m a ke r
happyolks
ife is one giant creative experiment so whether it’s reading, writing, painting, building, cooking, etc., we’re constantly absorbing new ideas and playing in the right hemisphere of the brain. Although it wasn’t our goal when Shaun and I started our blog, I think it has become more and more important over time to represent the authenticity and beauty of the star ingredients I’m cooking with. Each photo shoot is an opportunity to be both the student and teacher; we’re constantly bouncing ideas off one another and sharing our perspective to create a comprehensive story. More than colleagues, we are best friends,
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best friends that are in love, so there is a certain level of intimacy that I think his images end up capturing. People crave intimacy, and I think it’s the movement and the interaction with the ingredients that make the blog more than a cooking resource. Whole foods give us the energy and vitality to live our best lives and share our enthusiasm with others. With that, the love and energy we spend creating a meal elevates our awareness to the interconnectedness of all living things and becomes an expression of gratitude for our community and the planet at large. Naturally, then, these are the kinds of ideas I tend to share online and how the site has been focused.
Creamy Fava Bean Crostini with Wild Salmon