Today on the blog, we’re featuring images collected over the last few weeks that document the work of Jacob Paa Joe Jr., a visiting artist at the University of Arkansas School of Art.

(Click to view more photos and read an excerpt from the School of Art explaining a more about this unique artist and his work.)

Today is the day! Blake Street’s new pop up bar opens to members and guests. Eldi, a Nordic themed outdoor bar features small plates and drinks heavily influenced by the region. On cold days and nights, guests can huddle around the open fire or underneath any of the outdoor heaters and enjoy the carefully curated menu items. And if you’re looking for a little excitement in your life, you can try your hand at knife or axe throwing.

As always, the fine people at Blake Street have worked hard to come up with a unique concept that allows members and guests to embrace the winter months while also providing an educational and inspiration food and beverage experience. And we certainly had a blast creating the images to introduce Eldi to the public.

For hours or for more information on membership at Blake Street, visit www.blakest.com

Meet Emily Wold: Little Rock Resident, Successful Homesteader, Motorcycle Enthusiast, and the brains, brawn and vocal cords behind her wildly successful VoiceOver business, Fable Hound.

It is now November and the last time we updated the blog was after weeks and weeks of busyness and travel. It’s safe to say that aside from constant travel, things haven’t changed much. And for the most part, we’re not complaining. In fact recently, we had a first for the studio…live music. And that was so fun, we’ll be doing it again. But consistent photoshoots and video shoots followed by editing and managing those aforementioned shoots does create difficulties in keeping up with the normal, everyday tasks of managing and marketing a business. But today, we’re making time and space to share some images from the recent weeks. We sincerely hope that everyone is able to make some space to enjoy the cooler temperatures, the changing leaves, and life in general.

Happy Fall, Y’all.

Hubbard Clothing Company; You’ve probably heard of them. And you may have even shopped there. But what you may not be aware of, is that there is more to Hubbard Clothing Company than just a refined shopping experience. Case in point? The H Club.

Click to Read More.

In almost 20 years of shooting full time Commercial Photography with Novo Studio, I have traveled quite a bit. But for the life of me, I cannot remember a time when I’ve traveled so consecutively for work. For the last 8 weeks, I’ve been gone in some capacity. This does not make me a professional traveler, but I feel compelled to share a bit about my experiences and lessons learned regardless. Since I’m not a professional traveler, I’ll keep my stories, my tips and my tricks short and sweet.

But first, Coffee.

It happens every time; I photograph a concert where I am unfamiliar with the music artist and 3 songs in, I’m hooked and I’m saving their songs to my iPhone. The latest instance however, was somewhat of a shock. I knew the Brothers Osborne was going to be a country music concert. The fact that a very large percentage of the concert goers walking in were wearing cowboy hats only solidified the fact. And as music genres go, Country Music admittedly has been the last genre to win me over. In fact, that’s still a work in progress. But these guys? They’re good. Damn good. REALLY damn good. And that has won me over, 3 songs in and counting. (Click to Read More)

From the same brilliant minds that brought you Bar Cleeta comes a new restaurant concept called The Big Lieutenant. While the two concepts are totally different, they are in fact somewhat alike. Bar Cleeta and The Big Lieutenant are both BEAUTIFUL spaces, well thought out, and tastefully decorated. And both Bar Cleeta and The Big Lieutenant have some of the most delicious food I’ve ever tasted. But the similarities end there. (Click to read more)

As a self-proclaimed “inexperienced” and “picky” seafood eater, I cannot and will not claim to have a vast knowledge of the world of sushi. My experience with fish and seafood is largely based on odors. These include both the odor of dead fish I recall from my childhood days at the lake and also, the trauma of riding homeward for 2+ days in the family van which was loaded with styrofoam coolers full of fresh seafood from the gulf coast. These were acquired in the dead heat of summer during our annual beach trip vacation. These two prominent experiences left me inevitably skeptical of seafood in general.

Years later, I ventured into the world of seafood…first, with…(click to read more)

Clicking camera buttons and keyboard keys all day leaves me itching to decompress by getting my hands dirty. Oftentimes, that happens by riding a bike (in which case, it’s my legs that get dirty). But I also enjoy cooking and as most everyone who has even flirted with the idea of learning to cook better, good food begins with good ingredients. At the Center for Arkansas Farms and Food, the University of Arkansas is giving people the chance to get an education and an experience in the world of farming. (Click to Read More)

As a photographer, it’s easy to put Blake St. House into words; simply beautiful. For starters, it’s a well designed space with an abundance of natural light, high end decor and plenty of photogenic coziness. As a member of BlakeSt. however, it’s a bit more difficult to putting this fine establishment into words. It’s almost like you need to actually experience it to be able to understand it and even after the experience, I’m still not sure words are easy to come by. But to me anyway, the closest description I can conjure up, is that it just feels like home.

Of all the odd jobs I’ve worked in my years on this earth, not one of them was a warehouse job. Sure, I’ve ventured through warehouses before. They’re usually very large and very dark. And they’re usually filled with contents that are piled high, forming a confusing array of aisles. And for the workers that have to navigate these environments on a daily basis, I’m sure it does get easier but I am quite certain it’s never actually EASY. Fortunately, there are people in this world that are highly passionate about streamlining the processes of working in a warehouse and making jobs much easier. A few of them are located in Northwest Arkansas and they call themselves OX.

There is no shortage of pizza establishments in Northwest Arkansas. And that’s a good thing, because while most people will argue all day about their preferred toppings for pizza, everyone I’ve ever met (and this is a true statement) likes pizza. Some people even love it. I know I fall into this particular camp. I have my favorite places too. And thanks to a recent editorial photography assignment for Arkansas Times, I can safely, confidently and wholeheartedly add Pizzeria Ruby to my list of favorite pizza joints. (click to read more)

Today on the blog: Semi-recent photography work for everyone’s favorite architecture/engineering/construction juggernaut, Crafton Tull. We’ve done a little bit of work for them here in NWA but for this specific job, we traveled to their offices in Little Rock to capture images of their day-to-day, in the office operations. As always, we…click to read more.

Today on the blog: More music photography goodness, featuring The War on Drugs and their amazing show a few months back on the lawn of The Momentary. Truth be told, this was another one of those music artists that I’d heard of but not really listened to. And of course just like last time, I found myself listening to them on the drive home. If you’re not familiar with them, here’s an essentials playlist to get you started. Cheers.

I always value my time working with people in the food service industry, especially Chefs. For a Chef to take precious time out of their prep work to accommodate a photographer in their own restaurant space is the kindest of gestures. And that’s exactly what Chef Rafael Rios of Yeyo’s did for me recently, when Arkansas Times hired me to photograph him and his space for a magazine article. Prior to the shoot, Chef Rios told me to “Come Hungry”.

(Click to Read More)