Clark James Mishler Photography

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  • "Someday I would like to move back to Mexico but the crime is too high."  -Olivia Barajas, owner of Benny's Food Wagon, mid-town Anchorage.
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  • Olivia Barajas, owner of Benny's Food Wagon, mid-town Anchorage.  "Someday I would like to move back to Mexico but the crime is too high."   blackrose_249@hotmail.com
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  • Alberto Reyes Ambrocio, Mobile Food Seller, Calistoga.  "I started this business four years ago...my biggest seller is the icecream sandwich."
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  • -Calistoga Food Bank Volunteer Andrea Blum awaits the arrival of the USDA Food distribution truck at Our Lady of Guadalupe Catholic Church.
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  • Martha Nicolai with traditional Yup'ik Eskimo foods in her kitchen in Kwethluk, Alaska. She uses an ulu and pestle to prepare berries, eggs, salmon strips, and aqutaq.
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  • Traditional Yup'ik foods - berries, eggs, salmon strips, akutaq - are prepared in the old way with ulus and a pestle. Kwethluk, Alaska.
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  • Annabelle Gely waits for me to make up my mind at the Palasades Deli Cafe in downtown Calistoga
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  • Martha Nicolai mixes berries in her kitchen with assistance from a young friend, Kwethluk, Alaska.
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  • Ada Johnson and her daughters share lunch at Ada's home in east Anchorage
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  • Lead line cook Ryan Raternostro in the kitchen of the Restaurant, Jole, Calistoga, California
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  • Martha Nicolai holds a salmon strip while Yup'ik Eskimo elder Olinka Nicolai cuts it with her ulu. Kwethuluk. Alaska. The ulu and pestle are used to prepare berries, eggs, salmon strips, and aqutaq.
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  • Mitzi takes a lunch breat at Caffe Delle Stelle in San Francisco
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  • Hydro Grill employee Fidelina Rumirez returns from a dumpster run in downtown Calistoga.
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  • Melisssa Cuellar prepares the Calistoga Inn table at the Calistoga Harvest celebration on Lincoln Avenue in downtown Calistoga.
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  • Summers Estate Wines representative Bryanna McKinney serves up a sample to Joe Seiberlich at the Calistoga Wine Experience at Pioneer Park.
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  • "I've worked here 3.5 years...its great fun."  Cameron McCormick clears a table at Simon and Seaforts in downtown Anchorage.    cameronmmccormick@gmail.com
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  • Susan Baxter (far right) and friends toast at the start of annual Harvest Table celebration on Lincoln Avenue in downtown Calistoga, CA
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  • Twenty somethings: Francisco Alfaro, Luke Morgan and Dylan Gerttula take a lunch break at the historic Train Station building in Calistoga.
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  • Henry Spein lets out a set net for subsistence fishing at fish camp, near Kwethluk, Alaska. With both ends anchored, the top of the set net is held by floats while the net sinks to the bottom. From his skiff Spein will pull fish from the nets later in the day.
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  • At her suburban home in south Anchorage, Gladys treats her vsiting kids and grandchildren to a traditional meal of dried white fish, walrus, caribou, goose soup, dried salmon, fresh greens with herring eggs and agutak, a mixture of fat, white fish, salmonberries, blackberries, and blueberries.
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  • Henry Spein prepares his set net for subsistence fishing at fish camp near Kwethluk, Alaska. With both ends anchored, the top of the set net is held by floats while the net sinks to the bottom. From his skiff Spein will pull fish from the nets later in the day.
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  • City Market, downtown, Anchorage, Alaska
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  • The Fleischer home in Anchorage's South Additiopn neighborhood welcomes Christmas guests with paper lumenaria.
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  • Vera Spein arranges salmon on a drying rack at fish camp near Kwethluk, Alaska. Dried, smoked, and fresh salmon are staples of the subsistence lifestyle.
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  • Henry Spein pulls a set net for subsistence fishing into his skiff near Kwethluk, Alaska. ..With both ends anchored, the top of the set net is held by floats while the net sinks to the bottom. From his skiff Spein will pull fish from the nets later in the day.
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  • Mine: Salmon strips dry at a fish camp near Kwethluk, Alaska. Dried, smoked, and fresh salmon are staples of the subsistence lifestyle.
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  • Vera Spein arranges salmon on a drying rack at fish camp near Kwethluk, Alaska. Dried, smoked, and fresh salmon are staples of the subsistence lifestyle.
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  • "We moved from Soldotna to Anchorage about two years ago.  We are home schooled and we buy our food in bulk."  -Dyson (16) and Lucy (10) Dammeyer at Delaney Park Strip, Anchorage.
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  • Rescue Rooter serviceman Clifton Davis III on a service call in Martinez, CA "I live in Stockton...I travel all over the area...not much work in Stockton and I need to put food on the table for my five kids."
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  • "I was a chiropractor...in Colorado for 7 years.  I sold, with a hope and dream to cook and open restaurants...and I was going to move to San Francisco.  I came here 12 years ago, but had a surgery that crippled me.  It's only been in the last 2 years (10 years later) that I could have even thought about working in a kitchen, considering the physical intensity of it.  So, 1.5 years ago I quit my corporate job and started cooking professionally, with no culinary school under my belt...just went in cold turkey.  I also started selling a series of canned products this year, with which I plan to go nationally.  I'm 42, so this journey hurts me physically and mentally a lot more than the other, young chefs, in the kitchen.  Most folks couldn't fathom working in the environment I do at this age.  But, my age is serving me well in other ways, like experience in life and in eating great food, that the other chefs don't have.  And, this is my last shot to make a difference in the world, so I'm more motivated than the 24 year olds."  Line cook Kathryne Bennett mans her station at DelFina in San Francisco.
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  • Yijing with her sheepdog, Bob, outside the Pet Food Express store in Pleasant Hill, CA.   "I bought this for Bob...he really wanted it."
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  • Zach Lyons and Courtney Gritsch with their daughter, Kamryn (8) and dog "Poppie" at the corner of 13th and H Street, Anchorage.  "Good food is very important to us."
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  • Art gallery manager Colby Cardwell on the Delaney Park Stirp, Anchorage.  "I want to be retired…I want to be a traveler and eat great food.  Mostly, I want to drink wine."  colby.cardwell@gmail.com
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  • Chinese summer workers, Danny Chen and Joky Wu assist with the set up of a food booth in preparation for the Fourth of July celebration on the Delaney Park Strip, Anchorage
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  • Anchorage East Rotary members and families harvest potatos for the Food Bank of Alaska in the Matanuska Valley, Alaska
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  • "Yes, the pandemic has slowed me down. I am a person who demonstrates my food techniques to people in small groups. The virus has made this more difficult." -San Francisco Culinary demonstrator and Caterer Wen "Cook" Geng shows his technique for cutting a spiral potato at the Calistoga Saturday Market.
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  • Executive Chef Alex Espinoza prepares food for a wine country familiarization trip for visitor industry professionals at Peju Winery in Pope Valley.
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  • Erin and her son, Sachel, peruse the food before Christmas dinner at Lanie Fleischer's house in Anchorage
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  • "Next week we start a Segway Food Tour of Calistoga.  We encourage people to come hungry as we sample all the best restaurants in town (burp!)."  -Gale Tyner, of Napa Valley Segway Tours, leads group of visitors on a historical tour of Calistoga.
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  • Canadian childhood friends Tes Joseph, of Toronto, and Jamie Lynch, of San Diego, test the ice at Westchester Lagoon.  "This place is fabulous; the food is great, the people are friendly, and this ice is nirvana!"
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  • Engineer Paul Koning on the Delanie Park Strip in downtown Anchorage  "(My beard) is not a statement for me, its functionality. Shaving takes time I'd rather not spend in the morning. And it lasts for so little time before I'm back to having sharp sandpaper texture for a face. That sharp texture tears apart shirt collars and scarfs and makes for a rather prickly experience for the girls. Having a beard is natural thing for me that I except. And unlike many people's assumptions, the hair is generally soft not bristly. Sometimes I braid it, sometimes not. Depends on my mood or what activity I'm up to. It likes to get caught in zippers, so its easier to keep it shorter or braided in winter. Now that its longer it can dip into food easier which eventually leads me to shortening it again." paulkoning@yahoo.com
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  • Mike Davis delivers eggs from Petaluma Egg Farm to Sunshine Foods in Saint Helena, CA
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