Shooting popsicles is a lot harder than one would think…
For one thing, your subjects are in perpetual danger of melting away on you. Studio-type stuff is not one of my biggest strengths as a photographer so there was a lot of pre-shoot practicing with regular old popsicles.
I knew the Globe wanted something clean - a white background or the popsicles on ice. As far as the ice went, the main challenge for me was figuring out how to light the popsicles well without blowing out the details on the ice.
I knew they wanted to feature the photo pretty prominently, which I think kicked my perfectionism into overdrive. I’ve found over the course of the summer that I’m often harder on myself than my editors are.
Chris Nuttall-Smith, who made the popsicles and wrote the piece for the Globe, was equally picky. We kept at it for a couple hours until we had something we were both happy with and we felt would really make readers want to try these puppies.
Best part - I got to try ALL the popsicles. And they were incredible. Hands down the best popsicles I’ve ever had.
1. Left to right: Roasted plum, tarragon and yogurt swirl; raspberry and cream; cucumber, elderflower and tequila; blueberry and cardamom; and Pimm’s cup popsicles for grown-ups made by Chris Nuttall-Smith, July 19, 2012. (Galit Rodan/The Globe and Mail)