Brian Murphy photographed on the dock outside of the Smith Island Baking Company.
Great photography makes for great magazines.
Of course, “content” is certainly important. Every great magazine needs great writing. Great storytelling. A great sense of what it is and who it serves.
All of that stuff really helps.
But great photography? Well, great photography really makes a difference. And that’s certainly the case with the latest issue of Wharton Magazine–an issue that features some truly outstanding work by longtime magazine contributor Tommy Leonardi.
Earlier this year, both Tommy and I had the pleasure of taking a road trip (and boat trip) down to Smith Island, Maryland, a beautiful but struggling island located 12 miles out in the middle of the Chesapeake Bay. The purpose of our trip was to interview Brian Murphy, WG’08, a former commodities trader who recently launched a new bakery on the island. You can read all about Brian’s efforts in our story here.
I think you’ll enjoy the story just fine (and, no, I’m not saying that because I wrote it). But I’m absolutely certain that you’ll enjoy Tommy’s photos, which really did capture not only the rustic beauty of Smith Island, but the decadent beauty of Murphy’s Smith Island cakes as well. The cover image, of course, stands out–that’s why we chose it, after all–but there were many, many more outstanding photos, as well. Unfortunately, we could only run a handful of them.
Which is why I am sharing a few of those other standout photos right here in our blog.
Enjoy, everyone.
Murphy chats with his fellow passengers aboard the Island Belle.
Murphy on the deck of the Island Belle, with the Chesapeake in the background.
A view of Smith Island …
… and another …
… and another …
… and another …
… and another.
These are crab pots, used by Chesapeake watermen to catch blue crabs in the spring and summer months.
More crab pots. You’ll see a lot of crab pots stacked up on Smith Island. Especially during the crabbing off-season.
Freshly made Smith Island cakes.
At work in the bakery.
Each Smith Island cake must made be just right. Or the bakers say they won’t sell it.
