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	<title>St. Louis Photographer, Editorial &#38; Food Photography &#124; Jonathan Gayman &#187; On Assignment</title>
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	<description>Delicious Food and Beautiful Editorial Photography by Midwest Photographer Jonathan Gayman</description>
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		<title>Food Photography Tips: Using Salt and Pepper Shakers as Stand-Ins</title>
		<link>http://jonathangayman.com/news/food-photography-tips-using-salt-and-pepper-shakers-as-stand-ins/</link>
		<comments>http://jonathangayman.com/news/food-photography-tips-using-salt-and-pepper-shakers-as-stand-ins/#comments</comments>
		<pubDate>Thu, 19 Apr 2012 13:30:48 +0000</pubDate>
		<dc:creator>Jonathan</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[On Assignment]]></category>
		<category><![CDATA[editorial photography]]></category>
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		<category><![CDATA[food photography tips]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[shakers]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://jonathangayman.com/?p=3908</guid>
		<description><![CDATA[If you&#8217;re shooting food for a commercial client, before you get to the actual shot you have plenty of time to prepare. You start by building your set and lighting scheme, you get your camera set, and then, using a stand-in dish, you tweak every detail until everything is exactly the way you (and the [...]]]></description>
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		<title>Hot Pots!</title>
		<link>http://jonathangayman.com/news/hot-pots/</link>
		<comments>http://jonathangayman.com/news/hot-pots/#comments</comments>
		<pubDate>Mon, 09 Apr 2012 14:08:21 +0000</pubDate>
		<dc:creator>Jonathan</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[On Assignment]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[feast magazine]]></category>
		<category><![CDATA[food photography]]></category>
		<category><![CDATA[hot pot]]></category>
		<category><![CDATA[Korea House]]></category>
		<category><![CDATA[Lu Lu Seafood]]></category>
		<category><![CDATA[mai lee]]></category>
		<category><![CDATA[manderin house]]></category>
		<category><![CDATA[nippon tei]]></category>

		<guid isPermaLink="false">http://jonathangayman.com/?p=3891</guid>
		<description><![CDATA[Once upon a time, I went a birthday dinner of a friend at Grand Sichuan in New York City. There were about ten people in attendance and the meal consisted of a giant pot of simmering broth over a table side propane burner into which we dipped all manner of delicacies both familiar (raw vegetables, [...]]]></description>
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		<title>Wes Johnson for Feast Magazine</title>
		<link>http://jonathangayman.com/news/wes-johnson-for-feast-magazine/</link>
		<comments>http://jonathangayman.com/news/wes-johnson-for-feast-magazine/#comments</comments>
		<pubDate>Thu, 05 Apr 2012 12:04:37 +0000</pubDate>
		<dc:creator>Jonathan</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[On Assignment]]></category>
		<category><![CDATA[chef wes johnson]]></category>
		<category><![CDATA[feast magazine]]></category>
		<category><![CDATA[portrait]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[salt]]></category>

		<guid isPermaLink="false">http://jonathangayman.com/?p=3869</guid>
		<description><![CDATA[Last month right before the print deadline, I squeezed in a quick shoot with Chef Wes Johnson for Feast Magazine. I met Wes at his downtown loft for an impromptu portrait session right before he was scheduled to head off on a &#8220;barbecue road trip.&#8221; I kinda wish I would have had the opportunity to [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Bacon, Lettuce and More Bacon</title>
		<link>http://jonathangayman.com/news/bacon-lettuce-and-more-bacon/</link>
		<comments>http://jonathangayman.com/news/bacon-lettuce-and-more-bacon/#comments</comments>
		<pubDate>Tue, 28 Feb 2012 15:26:06 +0000</pubDate>
		<dc:creator>Jonathan</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[On Assignment]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[de.lish cheesecakes]]></category>
		<category><![CDATA[feast magazine]]></category>
		<category><![CDATA[sandwich]]></category>

		<guid isPermaLink="false">http://jonathangayman.com/?p=3832</guid>
		<description><![CDATA[You know, the best things in life come with bacon. Pretty much everyone will tell you that adding bacon to something will make it that much better. Have you ever had a BLT? Well, de.lish Cheesecake Bakery and Cafe has taken that sandwich up a notch by removing the tomato and replacing it with &#8230; [...]]]></description>
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		<title>St. Louis Taste Makers</title>
		<link>http://jonathangayman.com/news/st-louis-tastemakers/</link>
		<comments>http://jonathangayman.com/news/st-louis-tastemakers/#comments</comments>
		<pubDate>Wed, 08 Feb 2012 17:21:11 +0000</pubDate>
		<dc:creator>Jonathan</dc:creator>
				<category><![CDATA[Food Culture]]></category>
		<category><![CDATA[News]]></category>
		<category><![CDATA[On Assignment]]></category>
		<category><![CDATA[editorial photography]]></category>
		<category><![CDATA[feast magazine]]></category>
		<category><![CDATA[food culture]]></category>
		<category><![CDATA[portrait]]></category>
		<category><![CDATA[studio]]></category>
		<category><![CDATA[white seamless]]></category>

		<guid isPermaLink="false">http://jonathangayman.com/?p=3760</guid>
		<description><![CDATA[I have a fascination with the food culture, which is one of the reasons I jumped at the chance to photograph some of the influential people in the St. Louis food scene for a feature in Feast Magazine. As I mentioned in a previous post, one of the people that I photographed for this project [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>St. Louis Magazine&#8217;s 50 Best Dishes</title>
		<link>http://jonathangayman.com/news/st-louis-magazines-50-best-dishes/</link>
		<comments>http://jonathangayman.com/news/st-louis-magazines-50-best-dishes/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 22:10:58 +0000</pubDate>
		<dc:creator>Jonathan</dc:creator>
				<category><![CDATA[Food Culture]]></category>
		<category><![CDATA[News]]></category>
		<category><![CDATA[On Assignment]]></category>
		<category><![CDATA[St. Louis]]></category>
		<category><![CDATA[editorial photography]]></category>
		<category><![CDATA[food photography]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[st. louis]]></category>
		<category><![CDATA[st. louis magazine]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://jonathangayman.com/?p=3714</guid>
		<description><![CDATA[There is a lot of really excellent food in St. Louis, but with my work schedule I don&#8217;t get to eat out as much as I would like. The great thing about being a food photographer though is that you get exposed to all sorts of great food that you might not otherwise simply by [...]]]></description>
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		<title>On Assignment: Catherine Neville, Publisher of Feast Magazine</title>
		<link>http://jonathangayman.com/news/on-assignment-catherine-neville-publisher-of-feast-magazine/</link>
		<comments>http://jonathangayman.com/news/on-assignment-catherine-neville-publisher-of-feast-magazine/#comments</comments>
		<pubDate>Mon, 23 Jan 2012 16:05:48 +0000</pubDate>
		<dc:creator>Jonathan</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[On Assignment]]></category>
		<category><![CDATA[Catherine Neville]]></category>
		<category><![CDATA[editorial]]></category>
		<category><![CDATA[feast magazine]]></category>
		<category><![CDATA[food culture]]></category>
		<category><![CDATA[portrait]]></category>
		<category><![CDATA[seamless]]></category>
		<category><![CDATA[studio]]></category>

		<guid isPermaLink="false">http://jonathangayman.com/?p=3676</guid>
		<description><![CDATA[If you&#8217;ve been following my blog for the last few months, you will have noticed that I&#8217;ve been doing a lot of work for Feast magazine here in St. Louis. Feast is one of two excellent food publications that I work with. As a photographer interested in food and food culture, I am lucky to [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Strip Mall Cuisine: Korea House in Creve Coeur</title>
		<link>http://jonathangayman.com/news/strip-mall-cuisine-korea-house-in-creve-coeur/</link>
		<comments>http://jonathangayman.com/news/strip-mall-cuisine-korea-house-in-creve-coeur/#comments</comments>
		<pubDate>Tue, 17 Jan 2012 19:23:21 +0000</pubDate>
		<dc:creator>Jonathan</dc:creator>
				<category><![CDATA[Food Culture]]></category>
		<category><![CDATA[News]]></category>
		<category><![CDATA[On Assignment]]></category>
		<category><![CDATA[banchan]]></category>
		<category><![CDATA[bibimbap]]></category>
		<category><![CDATA[bulgolgi]]></category>
		<category><![CDATA[food culture]]></category>
		<category><![CDATA[food photography]]></category>
		<category><![CDATA[Korea House]]></category>
		<category><![CDATA[Korean]]></category>
		<category><![CDATA[korean barbecue]]></category>
		<category><![CDATA[Sauce Magazine]]></category>
		<category><![CDATA[strip mall cuisine]]></category>

		<guid isPermaLink="false">http://jonathangayman.com/?p=3688</guid>
		<description><![CDATA[I always seem to start my blog posts these days with some sort of comparison of my old life in New York City versus my current life in St. Louis. The reason this happens, I suppose, is that things really are different in a my two cities and I&#8217;m constantly amazed as I discover new [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>On Assignment: Mayor Francis G. Slay</title>
		<link>http://jonathangayman.com/news/photography-2/on-assignment-mayor-francis-g-slay/</link>
		<comments>http://jonathangayman.com/news/photography-2/on-assignment-mayor-francis-g-slay/#comments</comments>
		<pubDate>Thu, 12 Jan 2012 15:02:05 +0000</pubDate>
		<dc:creator>Jonathan</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[On Assignment]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[feast magazine]]></category>
		<category><![CDATA[food culture]]></category>
		<category><![CDATA[mayor francis g. slay]]></category>
		<category><![CDATA[portrait]]></category>
		<category><![CDATA[st. louis]]></category>

		<guid isPermaLink="false">http://jonathangayman.com/?p=3653</guid>
		<description><![CDATA[When people ask me what I like about St. Louis, almost always the first thing that I mention is the awesome loft that Dr. Fiance and I were able to buy here. In New York, we had approximately 450 square feet in the East Village (which was the largest apartment that we&#8217;d ever had in [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>Comfort Food at Dressel&#8217;s Public House</title>
		<link>http://jonathangayman.com/news/comfort-food-at-dressels-public-house/</link>
		<comments>http://jonathangayman.com/news/comfort-food-at-dressels-public-house/#comments</comments>
		<pubDate>Mon, 09 Jan 2012 14:00:45 +0000</pubDate>
		<dc:creator>Jonathan</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[On Assignment]]></category>
		<category><![CDATA[cheeseburger]]></category>
		<category><![CDATA[Dressel's Public House]]></category>
		<category><![CDATA[editorial photography]]></category>
		<category><![CDATA[food photography]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[pork loin]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[review]]></category>
		<category><![CDATA[Sauce Magazine]]></category>
		<category><![CDATA[st. louis]]></category>
		<category><![CDATA[tart]]></category>

		<guid isPermaLink="false">http://jonathangayman.com/?p=3632</guid>
		<description><![CDATA[Even though it hasn&#8217;t been super cold in St. Louis so far this winter, there have been a few chilly days. If you&#8217;re looking for some comfort food, take a trip to the Central West End to Dressel&#8217;s Public House. It&#8217;s a cozy pub (with a fireplace) that has some delicious cold weather food. In [...]]]></description>
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