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Photography 101: Viewing the World with a Photographer’s Eye, I


The Daily Post

Ming Thein introduces his four fundamentals of photography – from composition to light – and the elements of a great photograph.

Simply put, Ming pushes you to think about photography . . . like a photographer.

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Ginza, Tokyo. Sony RX100. (I include camera info to demonstrate that it really doesn’t matter what you use.)

When I was asked to write for the Daily Post, I admit I was a little worried about the magnitude of the task at hand: ultimately my own site is very much about what goes into the creation of outstanding images. And that’s a 600+ article, 1.3-million-word work in progress. That’s obviously not going to fit into the length of your average post, so today I’m going to throw the rulebook out of the window and start again. I encourage you to do the same: regardless of your experience with photography, do the same…

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Photography 101: Viewing the World with a Photographer’s Eye, II


The Daily Post

In part one of „Viewing the World with a Photographer’s Eye,“ photographer Ming Thein talked about the basics of what makes a good photograph. In today’s part two, he takes a look at the little things you can do to make your images stronger – shot discipline, selection – as well as common mistakes and things to practice for the future.

There’s the small matter of shot discipline to think about. If you’ve ever wondered why some people’s images look crisper and punchier, it’s probably because they’re taken care the whole way through the image-making process. Shot discipline covers everything from eliminating camera shake to choosing the optimum apertures, processing RAW files and saving uncompressed versions. It also extends outside the technical disciplines to editing, and this isn’t the same as post processing (or what’s commonly thought of as „Photoshop“).

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Around the World in Ten Photos


The WordPress.com Blog

A big part of photography is understandinglight – its strength, tone, and direction. These ten WordPress.com photographers from around the world show us that from dawn to dusk, there are beautifully lit moments just waiting to be captured.

Janice Meyers got this shot of the Salamanca Cathedral in Salamanca, Spain, just as the early morning sky began to turn from black to blue. We love how the warm glow of the streetlights contrasts with the deep, moody sky:

Salamanca, just before sunrise.Salamanca, just before sunrise.

The sun was a bit higher in the sky when Robin Kent of Photography by Kent caught the first rays of light over Washington, DC’s Tidal Basin, and cherry trees. The pink glow of the imminent sunrise echoes the delicate hue of the famed blossoms:

Daybreak over Washington, D.C..Daybreak over Washington, DC.

On the other side of the US a full sun bathes different pink flowers – a field of…

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New Theme: Argent


The WordPress.com Blog

Today we’re happy to debut a new, free portfolio theme, Argent!

Argent

Argent WordPress Theme

Meet Argent, a new addition to our theme collection, designed by Automattic’s own Mel ChoyceArgent’s clean, modern portfolio theme is perfect for creative professionals like designers, artists, and photographers. Whether you’re showcasing a photo series or a design concept, Argent’s simple homepage template featuring portfolio projects will draw viewers to all of your wonderful work. Plus, the responsive layout allows for a seamless user experience and ensures that your portfolio looks stunning no matter the device or screen size.

Read more about Argent on the Theme Showcase, or activate it on your site from Appearance → Themes!

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The Three Immutable Rules of Chicken Tenders


Longreads

A true connoisseur of the chicken tender knows that there are three immutable rules.

The first is the rule of physical integrity. A tender has a proper shape: flattish, oblong, and gradually tapering from a wide front to a narrow end. Unlike nuggets, which are largely made from processed, re-formed scraps, the chicken tender takes its name from an actual piece of the chicken: the pectoralis minor, a muscle located under the breast, against the sternum. The tenderloin. It’s rare nowadays to get actual tenders when you order them (hence the rise of “fingers” and “strips,” terms of art that veil all manner of creative butchery), but integrity demands that a wedge of breast put at least some effort into mimicking the actual part of the chicken it is trying to be.

The second rule of chicken tenders is that, contra any advice your mother may have given you…

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Fancy Dogs and Empty Bank Accounts


Longreads

I know that I won’t be getting a Frenchie this week, or even this year, but I also know that I am not going to give up. In all the time I’ve spent blustering about my plan, researching breeds, and ending up disappointed, I’ve never allowed myself permission to get this dog just because I want it. I want it because it will comfort me when I feel nervous. Because it will be someone to talk to, and who will talk back to me in that uncanny, silent way that dogs do. Because it will force me to focus on caring for something else, and pull me out of my inescapable self-absorption—a student with two jobs trying to carve out an identity. Because people who don’t have a lot of money but work their asses off need things—comforts, love—as much as anyone. We are experts at saving, scrimping, and sacrificing…

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