Holding a door is technically wrong but we do it!

I've noticed that holding the door for others is so ingrained in most of us that this is one habit that has persevered despite the virus. Enter the store and start down an aisle and if someone enters the aisle from the other end the approaching customer may well stop and retreat. A lot of folk try always to keep a safe distance from others, strangers especially. 

Line up at the check out and everyone is standing on a big, brightly coloured sticker. Each sticker is six plus feet away from the next closest sticker. I say six plus because in Canada many of the stickers are a full two metres apart and two metres translates into almost six feet seven inches in Imperial measure.

Holding a door breaks the distance rule. Oh well, I think it's worth it. Hey, the doors are often outside, it is only a moments long violation and we are wearing masks. 😊

Six feet apart is? Better than six feet under?

At one time London, Ontario, had quite the number of book stores. Many had been around for decades. I believe today the city is down to one chain, Indigo, with two locations. But it is a good chain, well-run and a fine place to shop for Christmas gifts.

When the young lady approached, yes Indigo has staff, what a concept, and asked if she could help I was all "yes you can!" You can help me get not a book but a picture—a picture that conveys the mood of the city today. And the young lady with her message-bearing shirt was perfect. (I cropped the shirt when taking the picture. I'm left to wonder how the message ends.)

Masks and social distancing are rules of the day and it seems that everyone is following these rules. One hears of some resistance but I have to say that I have not encountered any as of late. Some folk grumble but as long as they grumble in a muffled manner from behind a mask, I'm O.K. with their complaining.

Possibly one of the last warm fall days

Sunday was a wonderfully warm fall day in London and our street and any place where one could walk was packed with people, many wearing masks. Days like this are becoming less and less frequent as December approaches.

Computers bring the world inside

I've been trying to show my granddaughters how computers can bring the world inside. I've told them about the City Daily Photo group and how I've learned so much about St. Louis in the States, Antigua in Guatemala, Mumbai in India and the list goes on: England, Bulgaria, Italy . . . Posters may have noticed that I have shared some of the work found here on my personal FB page. My friends and relatives need to see something positive at this time in their lives.

My oldest nephew took a bus up a narrow mountain road to Machu Picchu in the Peruvian Andes. I showed him how I used Google Street Views to wander the ruins: Machu Picchu.

So, last night my youngest granddaughter took me on a tour, a tour of her iPad apps. We were able to visit interactive fantasy lands and she was delighted. She also liked the idea of the picture of her working on her iPad and so she cooperated in making the posted image. She stayed focused, kept playing but kept rather still. Why? Because of the slow shutter speed, she'd tell you.

Soft window light and lots of it best for food pictures

 

I see food pictures posted in Facebook and Twitter now and then. All too often these pictures are terrible. They most certainly do not make one want to sample the dish. The big mistake is light. The photographer uses room lights to illuminate the dish, like fluorescents or LEDs, or they blast a strobe straight at the plate. 

For good, sometimes great, pictures of food simply use window light. You want soft window light and not harsh, full on sunlight. And it is nice if the ceiling in the room is a good, clean white. It is the white ceiling that is reflected in the cutlery. 

The middle of the day is best. The light is stronger. Put off your shoot to evening and you may well not have adequate light. It most cases I prefer a small aperture to that I can use a small f/stop like f/11 or f/16. But, if necessary, one can work with shallow depth of field as long as the colour is accurately mouthwatering.

I used this technique to shoot food shots for many publications. I never had a photo rejected.

And what food is shown? This is the lunch my wife served her neighbourhood lady friends who stopped by to help her make Christmas cookies. All the ladies wore masks and staked out their own corner of the kitchen in which to work. It was a Covid-19 aware day.

I remember when air was free

When I was a boy air for one's tires was free and available at almost every gas station. Not today. Today air is at least a buck, if it is available at all. Out on the highway, the four-lane roadway linking London to Toronto and the rest of the province, one can pay for air with a credit card or debit card if one doesn't have a loonie and two quarters handy. That's right, air is a buck and a half at the rest-stop beside the freeway.

A loonie is the name Canadians have given their one dollar coin. The coin carries the raised image of a loon on one side, hence the nickname. There's another thing that has changed. When I was boy we had dollar bills. But bills were expensive and they wore out quickly. 

The one dollar coins costs more initially but they last forever. But time is still hard on money, coin or bill, it loses value over time. For this reason, among others, the metal coins are being superseded by plastic: credit cards and debit cards.

Snow plus warmish day equals fog: advection fog

It snowed the other day. The ground was still deep in snow early this morning. But come mid-day, a warm breeze from the south began melting the snow and soon thick fog covered the ground.

This is called Advection Fog: It forms when a warm, moist wind from the south encounters snow covered ground. This contact between warm air and cold, moist ground causes the air to become cool, saturated with moisture and fog is formed.