Rocco Galatioto, nice photos and good food

Just shot with the Panasonic LX3. Scene of early winter. The location is north eastern PA. I cannot wait for spring.

I cannot help it but occasionally I must post a photo of Charlie, my Louisiana Catahoula Leopard Dog. Shot in May of 2009 with the Canon 5D and the 24-105 2F4 L.

May 2005 at the Queens Botanic Garden. The Nikon D1Xh the Micro Nikkor 60mm 2.8. I'm already dreaming of spring.

November 2003, in northeastern PA. The Canon Id with the 16-35 2.8 L. Not bad for 4 mega pixels.

November, 2004 with the Canon 20D and the 16-35 2.8 L. Shot at an event by the Family and Children's Association.

Shot with the Nikon D2H and the Micro Nikkor 60mm 2.8. great combination. The date is May of 2006.

I believe that in the end it will be high ISO and improved DR that will separate the great cameras from the more mundane ones. First we must get away from the higher mega pixel race. There's a point where resolution will actually become problematic. We already have reasonably high resolution so we must insist now that camera makers continue to improve on ISO and DR performance. This will free us from all our attachments to the film days. We can use digital cameras in new ways and finally take advantage of their strengths. This opens up new ways of taking pictures both useful for professional applications and for creative ones. We can shed all our film mannerisms. Not that film mannerisms are bad; they apply to film. This is not a film Vs digital debate as both have their strengths and weaknesses. This is a plea that we begin to use our digital cameras in ways that we could never do before with film and push the creative envelope further. I hope that the camera maker's are...

Again thr great LX3. On the shores of the Delaware River this past October. I cannot say enough nice things about this little gem of a camera.

Stay tuned for great pizza in Brooklyn. This is Paul Giannone, stoking the fire in his outdoor pizza oven in his house in NJ. He invited us to a pizza tasting as he embarks on a great culinary adventure, namely a new pizzeria. This is not your typical corner pizzeria with the so called pizza cheese and gas oven. Instead this is one of the new breeds of pizzerie artigianiali that use all authentic products like mozzarella di bufala, San Marzano tomatoes and flour all from Italy, not to mention a wood burning oven built in Naples. The restaurant that will honor the great Neapolitan pizza traditions, is about to open in late December 2009 or early January of 2010. From what we tasted, the pizza will be excellent and true to the art. We wish him well. The restaurant will be located at Franklin Street and Greenpoint Anenue. We can hardly wait to go there. I want to thank Paul for the invite. We had a great time. Good food and good company is an unbeatable combination. BUONA FORTUNA PUL, E...