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pat anderson
Worked at Self-employed
Attended University of Waterloo
1,279 followers|22,787 views
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pat anderson

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Time for some fishies. Or a frog. Or empty the bucket on the hot street :-)
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pat anderson

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Love you guys. Going to buy your album :-)
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Richard Parker likes novelty. The current novelty is paper bags.
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pat anderson's profile photoDeborah Reid's profile photo
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Someone in the neighbourhood. She had difficulties posting it to our neighbourhood page, so I helped her out. She's looking familiar to some people!
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+Ivy Knight  grabbed a shot of me at Terroir. I was tasting the delicious cod tongue dish put together by Chef Jeremy Charles and team from Raymonds, in St. John's NL. Many thanks to +Arlene Stein for sending it to me!
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Have her in circles
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pat anderson

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Bronwen! Great stuff on how to use the knife. Thank you. But... hey, what about all that wonderful meat in the body & the tomalley?
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Caught Richard Parker in action today with his current favourite toy, a paper bag from the LCBO.
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pat anderson's profile photoDeborah Reid's profile photoJohn Walkenbach's profile photo
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Adorable!
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Richard Parker discovers his tail. Again. Friend or foe?
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Oh, Richard Parker, you are so funny!
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My allotment garden is growing! After a slow start with a cool spring, my plants are in a growth spurt! So are the weeds :-)
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pat anderson's profile photoDeborah Reid's profile photo
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Thanks Deborah! I'm definitely going to try some new potatoes (when I get some) with that recipe you posted today from Ruth Reichl! Ooooh, sounds like the yummiest smashed potatoes ever.
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I had the enjoyable task of photographing Terroir 2013 in Toronto on Monday as a volunteer. The talks were interesting and heart-felt; the food that was prepared in the demonstrations was nothing less than awesome. 
It wasn't a studio setting. The best light was over at the windows. My challenge was to capture the colours, textures, and shapes of the beautiful dishes that were prepared for us.

Seared tuna, pickles, bread crouton, smoked avocado, uni, a jelly disk underneath flavoured with soy sauce and other flavours, marigold petals, more culinary magic in the orange jelly atop the seared tuna... and on top, the black item with puffy white is a piece of beaver tail.

50mm macro lens on a Canon 5D Mk II, f/5.6, 1/80 sec., ISO 400.
Dish prepared by chef Marc Lepine of L'Atelier, Ottawa, ON.
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Very well done +pat anderson!

My kind of food too. :-)
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Have her in circles
1,279 people
Work
Occupation
Documenter of urban nature, gardening, field-to-table food, and technical publications.
Employment
  • Self-employed
    photographer & writer
Basic Information
Gender
Female
Story
Tagline
Communicator of urban nature, gardening, and field-to-table food. And tech pubs.
Introduction
I love to share things I've learned, in writing, in photos, diagrams, and video. My favorite things to document are urban nature, especially migratory birds; field-to-table food and wine, here and abroad; and gardening, leaning toward organic, heritage, and xeriscaping. I'm also a technical writer and editor with over 20 years of experience, and can take your help and documentation projects to completion.
Education
  • University of Waterloo
    Honours English
pat anderson's +1's are the things they like, agree with, or want to recommend.
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