Rachel Jessen & Chris Russo
Each with a different approach, Rachel Jessen and Chris Russo adjust to how they see space, objects and architecture in this time of quarantine.
Rachel Jessen
Chris Russo
Tell me a little bit about yourself?
RJ: I’m Rachel! I’m struggling with what to put here. I love ranch dressing and wrestling. I sometimes get paid to make photos, but mostly I do other things to support photo-making.
CR: Hello, I'm Chris Russo. I'm not a photographer by trade, but I'm in the world of visual arts. My mom was an art director for an advertising agency and my dad is a photographer. So I basically grew up with a camera in my face. I work in post-production for commercials doing compositing, color grading, and motion graphics. Initially, I got into photography about 10 years ago to help train my eye and develop my skills. This quickly became an obsession, and for better or worse, is a part of me now.
Can you tell me a little bit about how your individual series began?
RJ: Luckily, I’ve had a big box of Polaroid film sitting around since my birthday in December. It seemed too precious to use on just anything, so I was waiting for the right time to use it. Then this global pandemic rolls around and I find myself needing to have some type of creative outlet. Having to stay at home meant turning my attention towards things—objects, corners, shelves, arrangements—around the house.
CR: Last year I decided to challenge myself and create an image a day for one year. I posted them on Instagram mainly because I thought it was a pretty good way to hold myself accountable and finish the project. I learned a lot in the process and these are a few that I'm proud of for various reasons. I also included a few since the project finished and quarantine began.
Both of your individual series has an interesting relationship to objects and architecture. With the photos often devoid of human subjects the objects and architecture often take on a human figure. What draws you to these isolated places?
RJ: As I said above, I felt I had no choice but to make images of things. My regular practice is rooted in documentary/photojournalism, and in making photos I'm generally interacting with people, so that clearly can’t happen anymore. This process has felt like a move from the outside to the inside—literally and figuratively. I’m feeling compelled to noticing the things that exist around me that I usually take for granted.
CR: I try not to stick to a specific genre of photography. I'll do landscapes, architecture, interiors, I wouldn't say I'm averse to taking photos of people, but I guess when I do it's either someone I know or street photography that's almost voyeuristic. I think I'm drawn to scenes that are unnaturally pristine. I like my work to be incredibly clean and graphic. Sometimes I'll go as far as painting out people or objects or anything that distracts from the focus of the image. I'm probably OCD, but there's something I find very satisfying about removing all the flaws.
Can you talk about your use of light? Chris, your photos use light to hide and illuminate. It seems as though you look to light to dictate your photo. Rachel, your photos are all shot in interior spaces. What is your relationship to light, or lack thereof?
RJ: I wish I had a thoughtful answer for this, but the only consideration I’m giving to light is whether there's enough of it. The Polaroid stocks I’m using are rated at 600 ISO (or something like that) and are a bit finicky. On one hand, I’m needing to think more about light and on the other, I’m leaving a lot up to chance.
CR: Photography for me is very technical. When I'm out there taking photos, I'm thinking about the whole process end to end. This is mostly because I come from the world of post-production and we like to have a plan of attack. I'm not only thinking about the composition, but I'm also looking for interesting pockets of light, I'm looking for shapes to help add depth, I'm looking for texture, and I'm considering how this is going to push the image in the editing process. Taking the picture is only the first half of the process for me. I like to take my time in Lightroom and Photoshop, I think that might be where I find the most joy. I'm not afraid to let the shadows fall off into obscurity or let the negative space do all the talking.
How has your photography practice changed since quarantine?
RJ: See above :) At this point in the quarantine, while I’m still making some Polaroids, I’ve gotten tired of my house, which is reflected in the fact that I’m not creating as many images in this series as I was at the start. I have turned towards processing 35mm film at home with a monobath (I’m starting a series playing with layering pixels & grain), and I’m working up the courage to do some Polaroid lifts.
CR: I've actually had a good deal more time to take pictures since the lockdown. In between freelance gigs I've been trying to put together a book of the series and I've been taking photo walks/bike rides around the neighborhood. Documenting the vegetation and cars of Santa Monica has been my main focus. There are some very unique plants and an eccentric car culture out here in California. So the lockdown has helped me examine things a bit closer to home.
Rachel Jessen is a photographer and lover of wrestling.
Chris Russo is a photographer and digital artist.
Casserole Recipe of the Week:
Ms. Betsy’s Curry Chicken Divan
3 or 4 skinless chicken breast halves
1 T olive oil
1 lemon
Salt, Pepper and Lawry’s
2 14 oz bags of baby florets frozen broccoli – use 1 ½ bags (20 ounces) – frozen works best
1 can of cream of chicken soup
2/3 c. mayonnaise (Hellmann’s)
½ c. evaporated milk
½ c. cheddar cheese grated
1 t. or more of lemon juice (I use the juice from the baked chicken – about 1 T.)
½ t. curry powder
1 T. melted butter
½ c. dried seasoned breadcrumbs
AT 2 hours at least before serving cook Chicken (this can be done anytime earlier)
Preheat oven to 400 degrees
Place olive oil in a glass baking dish. Place chicken breast in dish, coating each with side with oil. Squeeze juice of ½ the lemon over all. Season with salt, pepper and Lawry’s. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake for 30 to 40 minutes.
Remove from oven and cool. When cool cut up chicken or break up into bite size pieces.
Steam Broccoli (about 20 ounces) per directions until almost tender.
Heat oven to 350 degrees. Use a 9 x 12 baking dish and spray lightly with oil or cooking spray. Arrange broccoli, then chicken pieces.
In a bowl mix chicken soup, mayonnaise, evaporated milk, cheese, lemon and curry powder. Pour mixture over the chicken.
Mix butter with bread crumbs and sprinkle over the sauce.
Bake for 35 minutes or until heated. Makes 6 servings.