Tag Archives: review

Aye, My Aching Back! Keep the DSLR or Opt for Lighter Camera?

For the past three weeks I’ve been traveling in buses, airplanes, vans, taxis and collectivos in Mexico City, and the States of Mexico and Michoacan to discover more of Mexico. I’ve walked a fair piece over cobblestones and uneven pathways. I’ve climbed pre-Hispanic archeological pyramids with steps that are taller than me. All the while, hauling my wonderful Nikon D7000 (now getting a little beat up) and the big honker Nikkor 17-55mm photojournalist lens. I get great photos from this equipment, but I’m tired and can feel the weight in my back and shoulders. Is it time to give up this camera and lens?

I asked Italian photographer Alex (Alessio) Coghe, who lives in Mexico City, why he uses a lighter-weight mirrorless camera. Here is what he said. Perhaps this will interest you as you consider how much you want to schlepp around, too! All advice welcome.

My Choice by Alex Coghe

Many times people ask why I moved to mirrorless and compact cameras for my photography. As a commercial photographer, this has been my choice since 2010. In 2009, I spent two months in Mexico. It was my first visit and during it I never used my Nikon equipment, preferring to use an high-end compact camera: the Panasonic Lumix LX3.

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When I returned to Italy with a plan to get back to Mexico, I decided to sell all my Nikon gear to buy an Olympus E-P1 with its 17mm pancake lens which is equivalent to a 34mm in full frame. I can remember many friends saying I was crazy.

Well, now I use one camera and one lens and became a converted professional photographer with no remorse. Today, I see many photographers who decide to switch from DSLRs to mirrorless. In particular, I have colleagues who are choosing Fujifilm X series cameras, mostly X100 and XPRO.

Now I need to clarify that I never particularly loved digital reflex. I come from analog photography and I always preferred point & shoot cameras. I never liked the design and the approach of a DSLR, hiding my face behind a black plastic piece simply doesn’t work for what I do in the street.

Moreover, I always preferred to see what my eyes are seeing and not a reflection of the mirror system through the lens. This is an important part of my choice: I prefer to frame through an optical viewfinder. I do not fear the parallax error: Is it not the way the masters have photographed for almost a century?

As of this moment, I work with a Leica X2, a Fujifilm X100S, a Fujifilm X30 and sometimes I still use film cameras.

I am a commercial photographer, mostly working with models.  I am into fashion and and street photography. Small compact cameras allow me to have visual contact with the subjects. This is very important for my kind of approach and way to work because the psychological aspect is very important.

As a street photographer, I need compact, light cameras that allow me to work all day in the street. I also need the discretion and the “invisibility” offered by a small camera. For this reason I think the new rangefinder cameras are perfect for my work. Most of the cameras like this have a fantastic pre-set focus system, so I usually use full manual and zone focus when it comes to street photography.

A camera should not be an obstacle but something that can be an extension of my arm, just to satisfy my approach and get close to my vision.  My choice with the cameras is perfect for me and my work.

Norma’s Note: Thanks so much, Alex for contributing to Oaxaca Cultural Navigator. Now, I have some direction about what I may choose next. So hard to give up what you are used to. But, that’s true in almost anything that requires change, verdad?

Check out Alex’s website for 2015 Day of the Dead photo workshop in Oaxaca!

 Faces & Festivals Photography Workshop in Chiapas, early January with Denver photographer Matt Nager. Discounts for 2 people. Budget options. 

Chromatica at MACO Oaxaca: New Sounds, Ancient Textures

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Inside the courtyard at MACO, once a conqueror’s palace

Chromatica, a multi-media art exhibition created by Guggenheim award-winning Mexican artist Tania Candiani, opened last weekend in Oaxaca at the Museo Arte de Contemporaneo de Oaxaca (MACO).  The exhibition takes a new approach to sight and sound.

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Chromatics is about how we communicate through music and color. It can be considered the interdisciplinary intersection between technology and art. Candiani explores the differences and similarities between language systems, sound and the logics of technology through her work.

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This is interpretive, intuitive and not always “in your face” evident through the various experiences of this exhibition that stimulates and questions the visual and auditory senses. The result is to create an emotional experience that could be somewhat uncomfortable.

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Old loom as modern sound machine

First is the sound of the traditional two-harness pedal loom used to weave serapes and rugs in Teotitlan del Valle.  At the opening, three Mendoza family weavers stood at looms in the courtyard with microphones recording the sounds of their creativity. They wove fast, slow, in harmony and not.

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Javier and friend from Teotitlan del Valle, with natural colors

We could hear the beating of the treadles, loud, soft, harsh, subtle, the whoosh of the shuttle going through the heddles, the rhythms of wood against wool. The recordings can be heard in one of the exhibition rooms along with an abstract video of the work in progress. For how much longer will we hear this sound?

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Upstairs on the second floor of the museum, we see the historical elements used to prepare the wool.  The dyestuffs: cochineal, indigo and pericone (wild marigold). We see ancient stone grinders where people kneeled to prepare the powder. We see embroidery hoops embellished in red, blue and yellow, telling the story of the colors as recorded in the pre-Hispanic codices.

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Metates, manos de metates and cochineal powder

But there is more than meets the eye:  tone poems of color embroidered onto cloth that tell of the modern experience of traditional color in a changing, mechanized world. What does blue evoke? How does red make us feel? What is the human labor needed to give us these colors that we take for granted and enjoy?

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As the crowd gathered around an ancient loom converted into a sound box, people took turns cranking the take-up roll, traditionally used to wind the cloth as it is woven. In this structure, it turned the wheel to produce sounds. The “thread” was string — as in violin or piano.

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A cochineal painted room of breeding cactus gives us a sense of how many of these bugs are needed to color just one rug or garment. The color intensity penetrates.

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Old hand carders against a backdrop of blue

Questions? Did the exhibition go far enough? Were the exhibits as interesting as they could have been? All the explanations were in Spanish with no English “subtitles,” so the meanings could be harder for some non-bilingual visitors to “get.” Was there a clear path to meaning from one gallery to the next?

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Moving from the preparation of cochineal to indigo, we see the concrete vats replicated to show us how the color of the plant is extracted. There is an excellent video created by Eric Chavez Santiago, education director at the Museo Textil de Oaxaca about the process of preparing indigo. It would have been a great educational video to include in this exhibition — better than the one selected to show.

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Ceramic artists from Santa Maria Atzompa created bellowing birds in the “yellow” room. Push and pull the bellows to hear how sound emanates and enters our bodies for interpretation. Aren’t we all cogs in the wheel?

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Meaning comes from many sources. The exhibition raises questions about how technology impacts and changes people, traditional life, practices and uses. How many are using the metate now to grind the cochineal and indigo, when most have gone over to coffee grinders for ease of labor.

Does this change the outcome of the fiber and color? What about the practice of hand-weaving itself? Will automated looms result in lower prices, yes, and the disappearance of a handmade process, perhaps? Will people only do this for a hobby and not for a business or way of life? What does it mean for the continuation of culture to experience this change? What about the raw materials: The hand-spun wool and natural dyes, what will become of them and the people who make them?

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I presume these are the questions that the artist is asking us to explore in this exhibition. As supporters, appreciators and consumers of art and artisanry, how do we each contribute to the continuation or demise of hand craft?

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The contemporary art museum is located on the Andador — Macedonio Alcala between Murguia and Morelos.

Festivals and Faces: Chiapas Photography Workshop

Oaxaca Food Heaven: Restaurant Reviews by Guest Contributor Eva M. Olson

Our blog post today is written Eva M. Olson, a writer and former arts administrator based in Austin, Texas. I invited Eva to share her Oaxaca “foodie” experiences after she and a friend made a recent whirlwind eating trip.  Eva first visited Oaxaca with her family when she was 13, and says she has been fortunate to return to her casa de alma many times since then.  Here’s her take on several of Oaxaca’s best restaurants.

 

Oaxaca Comida–Buen Provecho! by Eva M. Olson

Returning to Oaxaca always feels like coming home. The air, the people, and the active zocalo are soothing and familiar.  My last visit was in November 2007, when Oaxaca was still reeling from the teachers’ strike and its aftermath.  Now, almost six years later, the city’s energy feels whole again.  Since dining well is central to any journey, and especially here, my best companion and fellow foodie B. and I decided to try a few new restaurants as well as some of my old haunts.  We stayed at Hotel Casa Oaxaca, a centrally located spot from which to launch our dining expeditions.

Our first night, we wandered into one of my favorite spots, Casa Oaxaca Restaurant where chef Alejandro Ruiz has developed a succulent tribute to the distinctive cuisine of the region. And it turned out to be the best meal of our visit.  Every detail was covered – the presentation and the service were perfection – and our food was luscious.

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B. had the silky blue bean soup and I had a gorgeous salad of fresh tomatoes, queso fresco, and watermelon (above).  Our entrees were simple grilled seafood – shrimp for B. and for me a whole octopus (breathtaking and perfectly prepared). For dessert, a trio of sorbets  – limon, coco, y leche quemada –lime, coconut and burnt milk (below).

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(Sadly, the wine here – as well as everywhere we ate – was disappointing. The list of wines by the glass was thin and the choices expensive. I realize that Oaxaca’s beverage of choice is mezcal, but it overpowers food, and I really enjoy a glass of wine with a meal.)  But, did I mention the attentive, relaxed, and thoughtful service?  The bill for this extraordinary meal was just over $100 USD (plus about a 15 percent tip).

Do you agree with Eva?  Let us know what you think!  Leave a Comment.

We had Saturday night reservations at Origen – friends had recommended it highly, and we were looking forward to discovering a new restaurant star.  It was underwhelming and ordinary on all counts – definitely not the outstanding meal we’d been anticipating.

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Our salads were adequate – mine with grapefruit and smoked trout (though not much of it) and B.’s mixed greens with an abundance of purslane (definitely an acquired taste). My sea bass with rice was unmemorable; B.’s ribeye with marrow was well prepared, and the marrow rub was excellent (arguably the best part of the meal).  Our merengue dessert was delayed for almost 30 minutes – and the mushy white paste that arrived was inedible.  We were the only people there, until a couple showed up at the end of our meal.  The bill here was $110 USD plus tip.

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The following day we walked a lot, and on an early afternoon jaunt stumbled across Carbon de Palo, a brand-new restaurant on 5 de Mayo.  Billed by our waiter as Continental fusion, with a Colombian chef, it was a lovely surprise.  Our lunch starters were excellent   – a grouper ceviche with lime foam and an incredibly fresh caprese salad (above).  B. chose squid ink pasta topped with a giant scallop, and pronounced it the best he’s ever had.  My entrée was a beautiful – the only word that fits – avocado, skinned and presented whole, stuffed with crab.  I had a glass of Penedes and B. had a Victoria. We vowed to come back for dinner as soon as possible.

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One night we had dinner at our hotel – not surprisingly, it was a beautiful meal with exquisite service provided by Daniel. To start, ceviche tacos and a beet salad, sea bass with green mole and shrimps in mole as entrees.  We all but inhaled the dessert – a delicate camote y piña flauta.

Want to make your own recommendations? Leave a Comment!

We returned to Casa Oaxaca Restaurant for our last supper, and admittedly overdid it.  We started with a cheese platter – a wide assortment of local cheeses, all delicious and rich.  B. had the pulpo – and was awarded an extra-large serving of rice loaded with huitlacoche after letting our server Omar know how much he craves this tasty corn fungus.  For me, Omar recommended the grouper served with chicatana salsa –a delicacy, and a very distinctive taste.

I can’t forget to mention the incredible breakfasts at Casa Oaxaca Hotel.  Included in the cost of the room, and served in the sunny courtyard, each meal was outstanding. Freshly squeezed juices of our choice (usually apple for B., papaya and orange for me), a variety of eggs, a fresh fruit plate with granola and yogurt, enchiladas, quesadillas, chilaquiles, freshly baked breads, homemade jam, as well as cappuccino and espresso, and hot chocolate made to order.

We’re already thinking about restaurants for the next trip – we’ll definitely return to Carbon de Palo and Casa Oaxaca.  We made reservations at Pitiona but never got there – that has to go on the list.  Also missed Los Danzantes.  Oaxaca is calling, and we’ll be back.

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Norma’s Note:  There are wonderful restaurants and outdoor cafes all over Oaxaca with varying price ranges, from comida corrida (food of the common person) to gourmet extravaganza. Eva’s review here give us her “top shelf” dining experience!

If you would like to contribute a blog post about your Oaxaca experiences, please contact Norma.