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Cindy: What was your inspiration to get into photography?
Me: That is a great question and one that I am asked pretty often. My journey in photography really began in South Africa. When I was in my final year at University in 2004 I decided that I would go to South Africa to finish my degree. I choose South Africa because it was home to the University of Cape Town which was one of the best ecology schools in Africa. When I first flew into Cape Town I instantly felt at home. I LOVED this country. I was dreading the day that I would have to leave and I wanted to hold onto everything around me. Photography is what allowed me to hold onto those memories. I started a travel blog and documented my adventures through words and photography. I was hooked. When I returned to California after what turned into a 9 month adventure that ended with finding my sweetheart I let myself get lost in my photography. It was a coping mechanism. I surrounded myself in my photographs and let them console me. Life went on and eventually my passion turned into a career.
It was my husband that actually pushed me to take the leap into photography as a full time endeavor. I was actually enrolled in an environmental science masters program, just getting ready to get started when the conversation arose. We were sitting on the couch one Saturday morning and we were speaking about my future masters program. Charlie said, 'Sara, all you talk about or think about if photography. Are you sure you want to continue with this masters program?' I asked him what my other option was and he said I could do photography full time. Hearing him say those words made me believe that I could do it. I gave my two weeks notice at my job, let the masters program know that I would not continue and I dove in head first into a career in photography. I have been loving my life ever since.
So, my inspiration to photograph was my desperate attempt to hold onto fleeting moments. My inspiration to take it on as a full time career was my darling husband.
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Tidbits: Inspiration
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When Jason and Katie asked me to photograph their wedding in the Bahamas I couldn't say no. I mean, who says no to a wedding in the Bahamas? It was a BEAUTIFUL location. I had no idea what to expect when I was on my way to the Atlantis. To call the Atlantis a hotel, even to call it a resort is an under statement. The Atlantis is a theme park on an island. The aquarium is huge and the water slides were amazing. I have the bruises to prove it. By the time we left the island I was so water logged from spending 5 days in the water I was pretty sure my fingers and toes would stay in a permanent state of prune. Jason and Katie's wedding was beautiful despite a few mishaps along the way. We had a wonderful time and enjoyed the company of their 43 guests. A pretty great turn out for a destination wedding.
Katie and Jason, congratulations. I hope you future is as bright as the two of you when you are together.
HERE is a sideshow of their wedding, enjoy!
Linda:
Look like picture postcards - just beautiful!!!!!!!!!
(05.20.10)
Sara Atkins:
Thank you Linda, I am glad that you enjoy them. And if you need postcards I would be happy to provide =)
(05.20.10)
Angela:
What beautiful photos. You make the event look almost mystical and magical. Your photography rocks! Almost makes me want to get married all over again! Angela
(05.20.10)
Sara Atkins:
Why thank you Angela, it is so nice of you to say so. And if you want to get married again, I am happy to tag along =)
(05.20.10)
Anonymous:
It's so nice that you gave us photos that capture the beauty that I didn't even notice while I was busy watching the action. Thank you for capturing wonderful moments and light that I totally missed. I love reliving the event without all the noise and distractions. It was so nice having you there with us too!
(06.09.10)
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Katie and Jason are married
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dd:
I love this idea Sara!
(05.19.10)
Felicia:
I would totally do this!
(05.19.10)
Sara Atkins:
That is wonderful! For you or for a friend? Is there a surprise you haven't shared with me yet?
(05.19.10)
Felicia:
Both, but I was primarily thinking of me. We're planning for the end of the year. :)
(05.20.10)
Sara Atkins:
What?? Oh my goodness! I am so excited for you! Well, I will certainly look forward to documenting it!
(05.20.10)
Felicia:
Oh, goodie! I'm glad you'll still be in California!
(05.21.10)
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Baby Club
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Do you remember little Roland?? I did his mama's maternity session and his new born portraits not very long ago. And he has grown!! Not only that, his personalty is developing and I can already see that he is a charming little fella. He has the cutest little chuckle.
Amanda says Roland loves flowers. I couldn't resist grabbing a shot of his chubby little fingers reaching out to the flowers in the garden. ADORABLE!
Amanda says Roland loves flowers. I couldn't resist grabbing a shot of his chubby little fingers reaching out to the flowers in the garden. ADORABLE!
Marisa Wilson:
You're so generous with your presence...it shows in your photos. Thank you, Sara.
(05.18.10)
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Hello again Roland
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It has been a while since I have done any food photography. This is partially because I am minus one kitchen. Charlie and I moved out of our old flat and are currently in limbo until we move to LA. So, without a kitchen I have been unable to do too much cooking. However, these appetizers were just too good to pass up. I am in Austin staying with family friends. Carol came over with the ingredients with this lovely treat, they were AMAZING! Here is the recipe if you are interested:
Grilled Mushroom Appetizers:
Ingredients:
18 large button mushrooms
1/2 cup Olive oil, separated.
1/2 TBS minced garlic
1 TBS chopped fresh rosemary
1/3 cup kalamata olives, pitted and chopped
6 fully cooked bacon slices, chopped
1 cup shredded swiss cheese or any other variety
1. Spray vegetable grilling rack with no stick spray and set aside
2. Remove mushroom stems from caps, chop and set aside. Cut a small slice off the top of each mushroom so they do not tip over during grilling. Combine mushroom caps and 1/4 cup olive oil in a large mixing bowl and toss to coat. Place mushrooms cup side up on a large baking sheet or pan.
3. Combine chopped mushroom stems, garlic, remaining olive oil, rosemary, olives, bacon and shredded cheese in mixing bowl. Stuff mushroom caps with 1 1/2 to 2 TBS mushroom mixture.
4. Prepare Grill for cooking (375 F). Place mushrooms on the prepared grilling rack and grill for 5-10 minutes with the lid closed. Serve warm.
dd:
I can almost taste these! They are beautiful. Now I'm hungary!
(05.15.10)
Sara Atkins:
If only you did!! You would have loved them! I will make them for the next Tapas party!
(05.15.10)
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Nibbles: From Carol's Kitchen
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So glad you did. You make me smile.
(05.21.10)Thanks, that really means a lot.
(05.21.10)Such a wonderful story. I have always said that in 20 years we would be more disappointed by the things we didn't do than by what we did do. You made a wonderful decision to pursue. I commend you, but of course I am your mom....
(05.21.10)Thanks mom, it is only because I have amazing support that I am able to do what I do. I know just how lucky I am!
(05.21.10)