She loves salt…he’s just plain salty. Welcome to Our Salty Kitchen!
Meet Danielle and Cameron
Danielle is a bossy, wine-loving former event planner turned photoshoot producer and food stylist. She handles the recipe and content creation for Our Salty Kitchen. On set she can be found holding a reflector and sometimes snapping a photo when Cameron isn’t looking.
Cameron is a sarcastic, IPA-drinking photographer and photo editor. Obviously he takes all of the *good* photos you see featured on OSK. He’s also lead dishwasher-emptier and chief trasher-taker-outer.
We live in the Washington, DC metro area with our two kiddos (Kid A, who’s 7, and Kid 2.0, born in summer ’16), a dog, two cats, and a freezer stuffed with film. In addition to sharing the food and drinks we love, these other loves will probably show up from time to time.
About Our Food
Easy + Seasonal + Whole Foods
Our approach to food is simple. Delicious doesn’t need to be complicated. Our recipes are developed from local, in-season ingredients that you too can find at your local farmer’s market, health food store or grocery store. We believe that the food should shine, so you won’t find overly complicated cooking techniques or supplements you can neither pronounce nor source. The biggest investment we might ask you to make for a recipe is time.
Because everyone’s tastes are unique, we aim to create recipes that are customizable to your palette and lifestyle. Many recipes include suggestions to make it paleo, dairy-free, vegetarian and sometimes vegan. If you have a question about a recipe, please ask!
We love food. But we also love our health, and the health of our planet, and are consequently conscientious omnivores. We wholly subscribe to Michael Pollen’s philosophy to “Eat food, not too much, mostly plants”. As much as we can, we source local and sustainable animal products from farmers that we trust, consume seasonal fruits and vegetables, and (try to) grow our own in our little backyard garden. That being said, we’re humans too! So we’ll occasionally indulge in sweet confections laden with white sugar and gluten.
Regardless of their components, the recipes you see posted on this site are meals, snacks, and sweets that we consume on a daily/weekly/seasonal basis, cooked in our kitchen, then typically shoved straight into our gullets.
Love an image? Want to use it?
In general, if you’d like to share one image along with a link back to our recipe…we’d love that! Just send us a note and we’ll respond right away.
For other uses, first check and see if it’s available at our portfolio on Stocksy United, where the majority of our food images are syndicated. You can also send us an email and let us know how you’d like to use the image(s) and we can go from there.
Photography and Gear
Cameron could go on and on…and on…and on about photography (in general) and gear (in specific) – if you like that stuff too, check out the photography podcast Cameras or Whatever he co-hosts with fellow photo geek Tyler Stalman.
I asked Cameron if he could talk a little bit about the necessities for food photography. When it comes down to it, there are two essential tools you need to create great food photography – a decent camera body and a few lenses. Oh, and the occasional reflector.
With three digital cameras and a dozen or so film bodies, it’s hard to pick just one, but Cameron most often reachers for the Nikon D750 when shooting food. It’s got an ergonomic and compact body, as well as a swivel back, which is invaluable for overhead shots. For the extreme nerd, the D750 also has wifi capability, which allows focus and shooting control from your iPhone. He packs three lenses for food: (1) Sigma Art 35mm ƒ1.4; (2) Sigma Art 50mm ƒ1.4; and (3) Nikon 105mm ƒ2.8 VR. All three of these lenses are super fast, and offer unparalleled sharpness and close-focus capabilities. Because he’s a natural light
snob purist when it comes to shooting food, he’ll occasionally use a reflector if the subject and conditions require it. His current favorite is the Lastolite Triflector.
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