The passage of time and the seasons is a common theme on Decaseconds. As the Northeast struggles out of winter and into spring, I wanted to spotlight some fundamentally “summer in New England”-ish images.
Boston in early summer hasn’t yet become miserable and sweaty yet, and is instead a sea of crisp flags and bright flowers and blue skies. At Longwood Cricket Club, the New England of the twentieth century is preserved.
Inside that club, on the porch above the immaculate grass tennis courts, is the perfect place for a frosty chocolate milkshake and a buttery roll filled with lobster meat. New England prep at its finest.
And just outside Boston is Humarock, this charming seaside community of even more flags and sea grasses and ocean-smoothed rocks. The American flag has never looked so good.
Aki is a tiny Japanese restaurant just north of the University of California’s campus, and it was my regular Friday lunch spot with my Decaseconds co-author, Brendan. That corner booth in the back (the one drenched in noontime sunshine) was the very place that the idea and name for Decaseconds were born. Over a steaming dish of katsudon, we hashed out the idea. When I began photography, I captured moments very much in the present, but in looking back to this image (and giving it a processing tweak here and there), I’m exploring my new ability to travel back through time to places and experiences past. That warm corner is one of contemplative nostalgia.
Spending the past decade in urban environs, easy access to cuisine from outside the European canon was always a given. When I arrived in the North Country, I was ready for the snow—but perhaps not for the near-total absence of food from Asian cuisines. Just up the road from Dave’s II (which I’ve photographed previously) is No. A-1 Oriental Kitchen, which seems to satisfy every preconception of what a Chinese food restaurant in New York might be (according to twentieth-century American cinema.)
Charcoal grill, barbecue sauce, and enormous chicken thighs. The moment we slapped those bad boys on the grill, the first bits of fat made this massive flare-up. Not the best for smooth grilling, but so gorgeous in the camera’s eye.
Basically, it’s chicken from the depths of Mordor.