The McBaine Bur Oak | Winter Sunrise

After a major snow storm that hit most of the Show-Me State, I headed out to my favorite spot in Columbia: the McBaine Bur Oak. Figured with clearing skies, it would be a great morning to stop and check out the ol' gal. I was right. Had some partly clear sky and lots of fog, which provided some wild light mixed with the snow.

If you want to learn more about the Bur Oak, check out my video on the oak.

Enjoy!

Tower Rock

On my way to the Bootheel for a story, I stopped at Tower Rock Conservation Area. Have only visited this during the harsh light time of day during the summer so was excited to stop during an evening shot. Had some overcast skies to the west so it created some nice, diffused light.

Since I shot just after sunset, it provided the opportunity for some long exposures and blurred water.

The place is an awesome spot to visit and a must see if you are ever in the area.

Wildlife | Great Smoky Mountains National Park

Here are just a couple select images of wildlife from my trip last fall to Great Smoky Mountains National Park.

Little River | Great Smoky Mountains National Park

While traveling through Great Smoky Mountains National Park last fall, came across this little waterfall that lead into the Little River. Shot this with a rented Canon ID Mark IV and 24mm Tilt-shift lens.

Assumption Abbey Fruitcakes

For our December issue of Rural Missouri, I did a story on the fruitcakes Assumption Abbey makes. Each year, the Trappist monks at the remote monastery outside of Ava make more than 35,000 fruitcakes a year for the holiday season.

Read more in the online edition at: http://www.nxtbook.com/nxtbooks/ruralmissouri/201212/#/8.

 

The famous Assumption Abbey fruitcakes.

 

Joseph Reisch puts fruitcakes into the oven at the monastery's bakery.

 

Brothers apply corn starch as a glaze.

 

Red and green cherries are added to the fruitcakes.

 

Pecans are added as well.

 

Finished fruitcakes are set to age for several months before shipped.

 

Father Cyprian adds glaze to fruitcakes at the bakery. The Trappist monk has lived at the monastery for several decades.

 

Each fruitcake is injected with rum.

 

Joseph mixes fruit that has been marinating in brandy wine for 10 days.

 

Father Cyprian wraps up a fruitcake to be aged.

 

 

The exterior of the monastery.

 

The church at the monastery.  

 

The graves of fallen brothers on the monastery grounds.

 

The monastery owns more than 6,000 acres in the Ozark Mountains.

 

Fruitcakes are prepared for shipping.

 

During the holiday rush, more than a thousand fruitcakes are shipped daily.

 

Some of the landscape at the monastery.