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Culture, Foodscape, Lifestyle, Photography

Laura La Monaca and Her Daily Breakfast

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We’ve all heard it before: breakfast is the most important meal of the day; the meal that gives us the energy, the boost to start our day. But the word “breakfast” can mean much more. Yes, it is associated with being the most important meal but it can also be associated with your most important vocation — the most important task or duty you must fulfill daily.

For Laura La Monaca, a food, travel and lifestyle photographer, this notion is the basis to her work. She shares with the world her passion for photography through her blog and Instagram called, dailybreakfast, expressing her daily need to discover and present the world and its cultures.

How did you discover your love for photography? 

Laura La Monaca: I grew up in a family that is very passionate about art and photography. Some of my first memories are of my parents filming and shooting. After a film was developed, everyone gathered around the table looking at the pictures. When I was a teenager, I was always carrying my camera with me. After high school, I studied Economics but when I graduated, I realized I wanted to focus more on my love for photography and I went back to school to learn more about digital photography.

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 IN THE PHOTO: A Finnish dessert made by Chef Petteri Louto using local produce and berries from the Finnish Archipelago, Kustavi, Finland – July 2016. PHOTO CREDIT: Laura La Monaca

Is there a particular photographer or artist who has influenced your passion?

 L.L.M.: Ferdinando Scianna for sure. He is also from Sicily so we shared the same reality, places, faces, and colors.

What’s the story behind your blog and Instagram account, daily breakfast? 

L.L.M.: I was on my first trip to Hawaii and my eyes were amazed by the colors and landscapes. It’s a place where you feel really inspired. At that time, I was working in a publishing house and I was unhappy with my job. I clearly remember the moment when I thought I needed to change something in my life. Sharing my passion for food was the first step, before learning more about digital photography. My mom used to say my first word was “latte.” I’m one of those people who cannot start a day without a proper breakfast. So, my blog was named after that moment in the day. Instagram was the second step but the way I communicate through my images is slightly different on Instagram compared to my blog. On dailybreakfast.net I can take the time to tell a story with different images. Instagram is more direct: you talk straight to your followers and interact with them daily.

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 IN THE PHOTO: A woman folding food in banana leaves, Muang Ngoy, Laos – December 2015. PHOTO CREDIT: Laura La Monaca

I cannot do this job without traveling and see other cultures; being inspired by colors and smells from other countries. I need to travel to see the world with fresh eyes.

What will be your next project? 

L.L.M.: I love to travel and every trip I do is focused on local cultures. Food is the main focus because I think you better understand a community from what they eat, or in some cases, what they have available to eat. I’d like to do a photo project about my country, Italy.  Each of the 20 regions are so different from one another. People and traditions from the North are sometimes the opposite of those from the South. It’s quite challenging because even if Italy is not that big, we have so many different traditions.

Related article: “EVERYDAY ACTS: BLURRING THE INDIVIDUAL AND THE INSTITUTION“

How do you think traveling enhances your work as a photographer?

 I cannot do this job without traveling and see other cultures, being inspired by colors and smells from other countries. I need to travel to see the world with fresh eyes. Talking with local people and becoming fascinated by their traditions are helpful in changing perspectives and my point of view, both in life and in photography.

Have you discovered one place in the world where you will always return to yet?

The Hawaiian archipelago has a special place in my heart. Apart from the crowded Waikiki, the scenery and colors are incredible as well as the way the people there approach life with great respect for the land and their families. The last time I was there, I swam with dolphins in the ocean; one of the best moments of my life so far!Recently, I found out I have the same feeling with Finland. Both places have something in common: the power of landscapes over human life, which is due to the low-density population out of the main centers. I wish they could preserve that.

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 IN THE PHOTO: A boat in Acitrezza, a small fishermen village in Sicily – Sicily, 2016. PHOTO CREDIT: Laura La Monaca

Aside from food, travel, and lifestyle, are there any other areas you’d like to explore more? 

 L.L.M.: I’d like to learn more about underwater photography to better explore the spectacular world of oceans.

What is the most unforgettable food you’ve tasted and can you explain exactly why?

L.L.M.: When I was a kid in Sicily, my father used to go out and fish during the summer. Before making lunch, we used to eat fresh sea urchins and some bread. Sea urchin is still something I love and am crazy about.

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 IN THE PHOTO: Fish market in Catania, Italy – May 2016. PHOTO CREDIT: Laura La Monaca

Do you have a favorite moment or experience captured on camera?

L.L.M.: I take shots of people I love and keep those shots as private memories. I capture different moments: from highly emotional ones like the birth of my nephew to funny ones like a karaoke session in Tokyo.

nature-river-daily-breakfast-blog-laura-la-monacaIN THE PHOTO: View from the Hawaii Volcanoes National Park – Kilauea Big Island of Hawaii, 2016.  PHOTO CREDIT: Laura La Monaca

What impact would you like to make on life or society with the work that you do? 

L.L.M.: When I travel, I try to respect the places I visit and the people who live there and their culture. I try to express this with my photographs. We all are different but I wish this feeling of respect for other cultures is explicit in my work and shared by people who appreciate what I do.

For Laura, photography is like her daily breakfast. Have you found your daily breakfast yet?

Recommended reading: “HOPE IN A TIME OF FEAR” 

EDITOR’S NOTE: THE OPINIONS EXPRESSED HERE BY IMPAKTER.COM COLUMNISTS ARE THEIR OWN, NOT THOSE OF IMPAKTER.COM. FEATURED PHOTO CREDIT: Laura La Monaca
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About the Author /

Born and raised in the Philippines. Obtained her degrees in Bachelor of Arts, Major in Humanities and Master of Arts in Communication, Major in Integrated Marketing Communication from University of Asia and the Pacific. Pursued her MBA degree at Hult International Business School in San Francisco. Loves to travel, eat, cook, bake, and read (mostly fiction). An accidental marketer.

Comments(3)

  • Claude Forthomme

    March 6, 2017

    A talented photographer with a strong Sicilian sensitivity. I love that picture of the fishermen’s boats! And to answer the question: My daily breakfast is…politics! I just need to know what’s going on in the world and if I don’t get my daily dose of news, I feel starved. But let’s face it, food and photography, especially focused on what makes every corner of the world unique and different, is much more fun!

    • Carmie Malubay

      March 7, 2017

      As for me, my daily breakfast(s) are news and jazz. I listen to news on the radio while driving to work. When I get to the office, I listen to my favorite Al Jarreau song and instrumental jazz music to condition my mind for work.

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The food industry is coming under increasing scrutiny for its environmental impact, from greenhouse gas emissions, to excessive and detrimental land and water usage, to chemical pollution. Given the challenge of feeding a growing world population whilst simultaneously needing to drastically reduce greenhouse gas emissions and other environmental impacts, clearly we need to look at alternatives to “dinner as usual”. The contribution of livestock to global greenhouse emissions is estimated at between 14.5 – 18%. Fortunately, there are companies who are tackling this challenge head on and looking at how emissions from food production can be reduced. With consumer interest increasing in alternatives to meat and other protein sources, we’ve spoken to the founders of three companies. From the seemingly futuristic to the rediscovery of superfood trees, each company tackles this new drive in consumer interest in different ways.

Solar Foods, Finland

Dr Pasi Vainnika is the CEO and co-founder of Solar Foods. The slogan of the company is “Food out of thin air”. Pasi was formerly in charge of the single largest renewable energy program in Finland. However, when he found out that 20-25% of the emissions come from food, he realized that emissions from this sector needed to be addressed, as well as those in the energy sector. But with the growth in affordable and renewable energy – particularly solar energy– it led him and his team to question the possibility of producing food solely from energy, carbon dioxide, and water. It turns out, the answer is yes. Solein is a unique single cell protein. It is produced using a fully natural fermentation process like that of the production of yeast or lactic acid bacteria. The powder, which is produced from the process, is 50% protein, 5-10% fat and 20-25% carbohydrate. Most likely, the first product to reach the consumer market will be a replacement in existing plant-based foods. For example, using Solein in shakes or as an alternative to dairy in milks, yogurts, and even in breads and pasta. In the future, a lasagna could include the protein in all aspects of the recipe: the sauce, in the pasta sheets, and in the filling. Further into the future, there is also the possibility that it could be used as the basis for cultured meat production.
In the Photo: Solein Can be used in smoothies as a protein alternative. Photo Credit: Shawn Fields - Unsplash
To produce a kilo of the protein powder takes 10 liters of water in comparison to the 2500 liters of water for a kilo of soy or 15,500 liters for a kilo of beef. Electricity is the main raw material, and the plan is to source this from renewable energy sources. Additionally, Solein binds carbon dioxide rather than emitting it, easing pressure on land use. The product is currently going through regulatory checks and testing at the moment, with a plan to launch in 2021. NASA and the Soviet Union space programs had started to investigate in similar protein production for their expeditions in the past, but Solar Foods has brought it down to earth.

Higher Steaks, United Kingdom

Whilst some people are switching to plant-based diets and others have reduced their meat consumption, some others still want to keep meat in their diets but are looking for more environmentally friendly options. This is where lab-based meat comes in. Benjamina Bollag, CEO and co-founder of Higher Steaks, a UK-based company, believes that it is important to provide alternatives to meat with a lower carbon footprint, but that taste as close as possible to the real thing. She believes that the change required in human behavior to cut emissions will not happen fast enough otherwise. This approach is confirmed by research they have conducted. 52% of respondents confirmed that they would switch from conventional meat to the Higher Steaks alternative, with 21% saying they would prefer a plant-based diet. There are different ways of producing lab-based meat. The process that Higher Steaks is developing is based on pluripotent stem cells, which are taken from a small skin patch or blood sample. The meat that is grown is then shaped into products. Currently, Higher Steaks is working primarily on pork products.
In Photo: Higher Steaks will eventually release pork as its first lab-cultured meat. Photo Credit: Yvonne Lee Harijanto - Unsplash
The company has yet to conduct a lifecycle assessment of the lab-grown meat, but given the high levels of environmental impact from meat production, it should be safe to say that Higher Steaks products will be more sustainable. In addition, as Benjamina explains, other advantages include the avoidance of antibiotic use, resulting in a product which is better for the consumer as well. The level of fat can also be adjusted, depending on consumer preference. The company is working to have the first products in shops within 3-5 years.

Barukas, Brazil

Barukas proves that you don’t always to have to look to the future for more sustainable food sources. Sometimes it is about rediscovering and making available a food source which has been around for a long time to a wider audience. The baruzeiro tree, native to Brazil, has been a long-time source of nutrition for people living in the Cerrado, the vast savannah at the heart of Brazil. The tree produces a fruit, which contains the baru nut. It was the nutritional profile of the baru nut that initially attracted Seth Tuckerman, who had formerly been the COO of Beachbody, a fitness business. The nuts are high in protein, fiber, minerals, and are lower in fat than typical nuts. The taste is often described as a cross between peanuts and almonds. In fact, Tuckerman’s immediate thought on tasting them was “low calorie almonds”. Tuckerman’s passion is not only about the positive health benefits, but also about the trees and the mutual benefits for the communities where they grew.
In Photo: Baruzeiro tree. Photo Credit: Barukas
Tuckerman became a co-founder of Barukas Incorporated. They are on a mission to plant 20 million baruzeiro trees – as a start. The trees need little water and – as native trees – they are already ideally suited to the Cerrado conditions. First, Barukas must prove that there is a market for the fruit of the existing trees. As such, the company is encouraging those living in the Cerrado to collect the nuts by guaranteeing to buy them, then creating customer demand for the nuts. Collecting the fruit from existing trees helps to preserve them from being cleared for intensive and invasive agricultural methods such as soy plantations. Likewise, planting new trees helps to reverse the deforestation of Cerrado. A report by the Climate Observatory estimated that the destruction of surface vegetation in the Cerrado released 248 million tons of greenhouse gas emissions in 2016. This is roughly two-and-half times the annual tailpipe emissions from all cars in Brazil.
In Photo: Closer look at the baruzeiro tree. Photo Credit: Barukas.
From talking with these three pioneers, it is now clearer than ever that we need multiple solutions to address how to sustainably feed a growing population. We need to cut the carbon emissions and reduce other environmental impacts such as water and land use associated with food production. Some of these solutions are a little way off in the future, but others are available now. We are what we eat, but our choices will increasingly determine what kind of future we will live in as well.   EDITOR’S NOTE: The opinions expressed here by Impakter.com columnists are their own, not those of Impakter.com.
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