Peak Design straps made it easy to carry cameras outdoors

by | Oct 20, 2014 | Luxury Travel, Products

Article and photos by Gary Cox

 The Clutch holds the camera in position, ready to shoot

Using the Clutch I held the camera in position, ready to shoot during a cliff side hike

I had a chance recently to field test the Slide and Clutch camera straps from Peak Design. Prior to using the new straps, the Canon EOS-7D SLR I use when traveling sported the manufacturer supplied neck strap and I rarely gave it a second thought. It was a bit annoying when using the tripod to have the strap hanging off the camera, but it was too much trouble to remove or even adjust the old fashioned length clips, except in extreme circumstances.

When walking around to photograph a property or a destination, the strap provided a measure of safety to avoid dropping the camera, but I had to be alert and hold the camera in my hands to prevent the lens or body from smacking against something and being damaged. When hiking, I usually place the camera into a padded pack or case. With the camera securely packed away, I noticed a tendency to only pull it out and use it at particularly special spots, sometimes passing up shots that I would regret later. Holding the camera with the Clutch make it more likely for me to take those spontaneous photos, and for that I was glad.

The Slide shifts the weight of the camera from the hand for long walks

The Slide shifted the weight of the camera away from my hand during long walks

The Peak Design straps offered some noteworthy innovations that made it easier to carry the camera securely and be ready to take a shot at anytime. The Clutch was a surprising pleasure to use. It allowed me to hold the body securely with my hand positioned to shoot. I adjusted my grip using its small strap to fit my hand snugly in place. Adding the Slide strap made it easy to carry the camera along on a hike, ready to shoot at all times, while shifting the weight to my neck. The Slide strap was sturdy, made from the same material as vehicle seat belts, and reinforced with padding in the center. It was simple to adjust the length of the Slide by opening the clips, moving the strap through them and locking it securely.

The quick release clips make length adjustments easy

The quick release clips made length adjustments easy

The Anchor Link quick-connectors attached the Slide to the camera body and the bottom of the Clutch. The top of the Clutch attached directly to the camera, with a quick release spring to prevent accidental release. A plate provided with each strap could be mounted onto the bottom of the camera body using a standard screw. Multiple quick-connectors could then be attached to the plate. I prefer to use my custom fit plate from Kirk Photo on the camera body because it allows me to turn the camera sideways on the tripod and provides a stable surface to set the camera onto (provided the attached lens is not too heavy). Fortunately, my Kirk Photo plate includes a nice little slot to mount the quick-connectors. Aesthetically speaking, I prefer the sleek lines of my single plate which is custom shaped to the Canon body and will not twist or turn when I adjust the camera on the ball head.

The plate supplied with the straps provides four mount points

The plate supplied with the straps provided four mount points

The Kirk Photo custom plate also provides a useful mounting point

My Kirk Photo custom plate also provided a useful mounting point

The quick-connectors allowed rapid attachment and removal of the straps, perhaps my favorite feature. They gave the set-up solid feedback, and could support 150 pounds each, according to the manufacturer. The interlocking of the lozenge shaped anchor into the clip provided easy visual confirmation that the strap was secure. With a few extra Anchor Link quick-connectors on hand, my spare camera body can be ready for action quickly. All it requires is that I move the straps. I liked being able to remove the strap when placing the camera onto the tripod, eliminating one potential tipping hazard. I never found it necessary to detach the Clutch, other than when I was playing with different configurations of the Sling, a few of which used the top attachment point on the camera body.

The Anchor Link quick-connectors securely attach the straps to the camera

The Anchor Link quick-connectors attached the straps to the camera securely

The Clutch attachment does not use the quick-connectors, but is still easy to open

It was a matter of moments to set up the Clutch attachment to the camera

Peak Design took the mundane camera strap and updated every aspect of it. They improved the method of attachment, how it is adjusted, the options for carrying the camera and enhanced my overall experience as a photographer. I plan to continue to use those straps as part of my ongoing equipment configuration. The Peak Design mission of enabling “photographers, adventurers and outdoors enthusiasts to better capture the beautiful world around them” appealed to me. I was pleased to discover the products fulfilled this mission for my purposes. Peak Design, 2325 3rd Street Suite 410, San Francisco, California 94107, http://peakdesignltd.com
+1 312.203.8427, info@peakdesign.com.

Inspired Charlottesville chef reinvents classic cuisine for twenty first century

by | Oct 6, 2014 | New Articles, Restaurants

Article and photos by Josette King

The restaurant was located on the first floor of the Clifton Inn

The restaurant was located on the first floor of the Clifton Inn

During my recent visit to Charlottesville, Virginia I had the pleasure to dine at the Clifton Inn Restaurant. My reservation, made ahead by a local friend, indicated that it was for the Chef’s Counter. I didn’t realize the extent of my good fortune until I was escorted through the dining room, straight to the kitchen. As the daughter of a French chef, I have appreciated since childhood that it is a singular privilege to be invited into the inner sanctum. And that night, I was the chosen one.
I was momentarily perplexed by the long row of copper pans, much too perfectly shined to have seen recent service, lined against a coral accent wall, and the gilded mirror at the far end of the room, strategically placed to reflect the crystal chandelier that hung over the pale polished concrete counter. But then I hoisted myself onto a comfortable bar chair, and across the countertop, had a panoramic view of the kitchen.

The Chef’s Counter provided a front row view of the action in the kitchen

The Chef’s Counter provided a front row view of the action in the kitchen

It was equipped with the latest in high end professional equipment and had a traffic pattern designed for maximum efficiency. It clearly meant business. As did Tucker Yoder, the executive chef, and his capable team.
Everyone was calm, focused on the task of the moment, every gesture precise as they created one remarkable dish after another. And yet they were sufficiently relaxed to engage in conversation with me about anything from the unusual pairings of textures and flavors on my plate or the culinary journey that had led them to the Clifton to the ethos of the farm to table movement.

Chef Yoder, sous chef Jared Adams and pastry chef Kristen Johnson focused on their creations

Chef Yoder, sous chef Jared Adams and pastry chef Kristen Johnson focused on their creations

It was a creative group of professionals who, under the guidance of Chef Yoder, delighted in pushing the boundaries of classic cuisine, and experimenting with ingredients and techniques to bring gastronomy into the 21 century, except when timeless tradition still delivered the best results. They churned their own butter, made sourdough bread from a three year old starter and kept a kitchen garden (right outside the kitchen door).
At the Chef’s Counter, guests had the option to choose from the restaurant’s menu or the tasting menu. I opted for the latter and what followed was two hours of bite size delights and discoveries.

Ham and pea salad with chervil

Ham and pea salad with chervil

“What is this?” I had to ask of the crisp leaf shaped wafer under the creamy dollop of pureed apple and fennel of my amuse bouche. Jared Adams, sous chef, who was working nearest to me at the moment, volunteered that it was dehydrated ramp, a sort of local wild leek. And by the way, they foraged it.
Several dishes later came the field greens salad, fresh from the garden; so fresh there was a spoonful of garden dirt on the plate. That time Kristen Johnson, pastry chef, answered, “just black cocoa powder, butter and sugar, lightly baked then finely crumbled.”

Sticky pudding with date puree, candied pecans and caramel ice cream

Sticky pudding with date puree, candied pecans and caramel ice cream

We have come a long way since garlic croutons. If pressed to identify a favorite dish, a hard decision, I probably would have singled out the succulent grit encrusted oysters with their garnish of sautéed wild mushroom, served over pureed apples with brown butter. But that’s because I hadn’t yet factored in dessert. I had challenged Kristen to surprise me with “her most Virginian dessert.” That turned out to be a divine sticky pudding with date puree, candied pecans and caramel ice cream. Even after so many dishes (I had lost count long before the end of the meal), I cleaned my plate. At Chef Yoder’s Counter, excess was a wonderful thing.