If you have ever visited any one of Seattle’s many boutiques, you might have seen and tasted Ayako Gordon’s small-batch, artisanal jams. Jams made from organic fruit that she sources from Mr. Taki’s farm outside of Yakima – not overly sweet, not overly set, just the right fluidity as a good jam should be.
When Cherry Bombe asked me if I would be interested in photographing Ayako for the magazine, I jumped on it. I was a fan but had not met Ayako personally.
I got to spend a hot August day with Ayako and her daughter Alessandra at Mair Farm Taki talking about organic-growing and jam-making. Here are some outtakes of that day.
And don’t miss so many other fun stories on the new issue of Cherry Bombe!