I am a photographer and videographer based in Midcoast Maine. I specialize in documentary media with a focus on weddings, engagements, events, and portraiture. Within my work I aim to document the story of the world around me. My goal is to capture each moment, without getting in the way!
I grew up in Brunswick, Maine surrounded by art supplies, chickens, jaw-dropping scenery, muddy clam flats, haunting coastlines, and bountiful gardens. At an early age I decided I wanted to be an artist (see photo of me hard at work on the right), maybe it was my artsy parents or maybe it was just something in the water.
At Smith College I majored in Studio Art with a focus in photography and sculpture. During college I worked as a freelance photojournalist at the Times Record in Brunswick, Maine and trained under Paul Cunningham. After graduation I worked as a curator for Brunswick-based VSA Arts of Maine, an organization serving people with disabilities through the arts. During that time I started to work and study with Michele Stapleton, a Brunswick based photographer.
In my other life I am the State Senator for Senate District 24, and co-owner/co-brewer at Moderation Brewing in Brunswick. Due to these other positions, I am limiting my photography work at this time!
I also write a food blog called "Growing Up Julia": www.growingupjulia.com
My idea of perfect happiness? Fresh made popovers, a strong cup of coffee, and a sunny Maine morning. Just for kicks here is my favorite popover recipe:
Popovers (Makes six to eight popovers)
Preheat your oven to 425°. Bring all ingredients to room temperature. Butter a popover tin or six ramekins.
Mix flour and salt together in a mixing bowl. Set aside.
In a separate mixing bowl, whisk together eggs, butter and milk. (Add cheese and herbs at this point.)
Pour liquid ingredients over the flour mixture. Fold until just combined. Do not overbeat. Some lumps may remain.
Fill the popover tins one-half to two-thirds full. Put water into any unfilled popover cups.
Place in the oven and bake for 15 minutes at 425°. Then turn your oven down to 350° and bake for an additional 20 minutes.
Remove popovers from oven and remove them from the tin. Puncture a small hole in all of the popovers to all the steam to escape and keep the insides from getting gummy. Serve immediately.
Headshots by Michele Stapleton © 2012 www.michelestapleton.com