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Art, Culture, Photography

The Urban Jungle: Tyson Wheatley

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Tyson Wheatley is an American photographer, involved in media, journalism and advertising. As a journalist, he worked with CNN for 11 years while based in Hong Kong. He has also worked in advertising with clients like Ford, Cathay Pacific, Bloomingdales, amongst several others. He has even worked as a director at the Instagram office in San Francisco! His work often explores the relationship between the urban and natural landscape. When photographing people, he truly displays his ability to portray his subjects in their own environment- honestly and without fear. Often their faces are hidden from the viewer but they always emphasize their emotions through their posture, clothing, movement. 

What do you think about the changing landscape of advertising and its effect on the role of photography in advertising? Is photography moving towards more commercial, more consumer, both, etc.?

Tyson Wheatley: The clients I represent tend to value high quality, creativity and good storytelling – but above all they value authenticity. Consumers know when something feels forced and brands do too. The push to more authentic experiences is something we will continue to see in native advertising on mobile platforms such as Instagram.     

What are your favorite types of scenes, cities, subjects to photograph?

T.W.: I’m a city boy who loves nature – so I suppose my favorite scenes are ones where natural and human-made environments collide. That’s probably why I love photographing Hong Kong so much. Unless you’ve been there you might not realize how much green space surrounds the city. 

I’m probably most drawn to architecture and design and dramatic landscapes – which is why cities like Hong Kong have a special place in my heart. I love to explore and capture places and cultures I’m visiting for the first time.   

Do you think that Hong Kong (or other countries you’ve visited such as Vietnam) have a different type of “Instagram culture” or perception overall of photography? (Is it serving different niches, or represented in media differently, than it would in, say, America?)

T.W.: Instagram culture in Europe is a little different than in the US. European Instagrammers seem a little older and more forgiving to product advertising. I think brands in Asia are just now starting to understand the power of Instagram – but suspect they will catch on quickly.

An authentic passion to create something new and interesting – no matter the format.

tinker.profile-14PHOTO CREDIT: TYSON WHEATLEY

Do you have any advice for Instagrammers who want to raise the bar on the quality and skill of their shots?

T.W.: The key is in the edit – including self-editing. Take as many photos as you can but only share the very best. Consistency in style, tone and quality go a long way. As for image editing – there are apps that can help – VSCO, Priime, Snapseed, Afterlight all have good filters and tools – but keep it simple.    

Do you have any advice for anyone thinking about going into media services/working with advertising agencies?

T.W.: The people I know having real success in this field have a common trait – an authentic passion to create something new and interesting – no matter the format. There are well-know formulas to making a popular Instagram – I think the key is making content that stands out from the rest.

Processed with VSCOcam with c1 presetPHOTO CREDIT: TYSON WHEATLEY

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Can you give me a couple recommendations in terms of top vacationing/touring spots amidst all the countries you’ve been to?

T.W.: I just got back from the Faroe Islands and that was an incredible place to discover. It’s a remarkably untouched landscape but relatively easy to explore with a rental car and some good hiking boots.    

What would you say to people who’ve spent their whole lives living in one town and have never considered traveling outside their state or country?

T.W.: Do whatever you can to make traveling a priority. It’s one of the most rewarding and worthwhile experiences you can have and will enrich your life and hopefully the lives of the people you meet.

Do you have any interesting stories about adjusting to your new life, alone in a foreign country? (Language barrier, culture barrier, inspiring architecture, etc.)

T.W.: Living in foreign countries is part of my DNA I think. My dad was an officer in the US Air Force and was stationed at military bases throughout Europe for most of my childhood. We’d move to a new base every two or three years. I went to schools in Germany, Italy and England.

My parents really embraced the nomadic lifestyle. With each move they made an effort to learn the language and customs and explored life beyond the military base. It was hard saying goodbye to friends but my parents made moving to a new country feel like an adventure.   

When I moved to Hong Kong I tried to embody that same spirit. The pace of life there is quicker, the streets are more crowded. The housing is literally on top of itself. But I found Hong Kong to be a remarkably livable city. It’s incredibly safe and easy to get around. Most people speak English so language was rarely a barrier. Every modern convenience, great healthcare. It’s probably one of the easier introductions to Asia a Westerner can have.

What surprised me about Hong Kong was how visually unique it is – a stunning cityscape of towers tightly perched along mountainous jungle terrain and surrounded by sea. I was immediately inspired to start sharing images of my new life and city.

Do you find travel a large component of your current career path?

T.W.: This past year or so has been pretty nuts. I’ve been to 11 countries and three continents and I seem to never sit still for too long. I get great personal satisfaction from travel and exploring new places and meeting people so I feel incredibly fortunate to have opportunities to travel while working.

For a full mindmap behind this article with articles, videos, and documents see #photography

In your TedTalk you explained how you founded the first Hong Kong InstaMeets when you started connecting with others over Instagram and realized that there was a niche culture that existed across the app of meeting up in real life for photoshoots.

What was it like starting one from scratch? What would a newcomer find difficult/look forward to during an Instameet?

T.W.: Organizing InstaMeets in Hong Kong is one of the most rewarding experiences I’ve had – and challenged me to get out of my comfort zone and explore parts of the city I might not otherwise have visited on my own.

InstaMeets are fairly easy to put together – just pick a spot and time and tell people about it. The key is having a clear plan, keeping the vibes friendly, and having an open mind to new experiences. Also, name tags. Don’t forget name tags. 

 

What does an ideal day for you look like?

T.W.:The perfect day for me goes something like this: wake before sunrise and meet a friend to go shooting together, followed by a hearty breakfast. I tend not to do much during the middle of the day so a nap would be amazing If I can squeeze one in. An hour or two of emails or editing photos with a cup a coffee followed by an afternoon trail run. Grab the camera and hit golden hour then have dinner or catch a movie with friends or family. Chill AF.

What surprised me about Hong Kong was how visually unique it is – a stunning cityscape of towers tightly perched along mountainous jungle terrain and surrounded by sea. 

Processed with VSCOcam with a8 presetPHOTO CREDIT: TYSON WHEATLEY 

Recommended reading: “ON THE STREETS WITH CHANDAN KHANNA“

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FEATURED IMAGE: TYSON WHEATLEY

Inputs by Ameera Khorakiwala

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About the Author /

I'm a New York University senior currently studying philosophy and politics with a minor in Business Studies. I'm passionate about how marketing and entrepreneurship merge to influence everyday society and sustainable development, so I spent the last year working among multinational startups at a marketing firm in Shanghai during my year studying abroad. Having spent 15 years of dedicated training as a Classical Pianist, I've learn to integrate discipline and concentration into my daily routine. Whether it's learning to code HTML and Processing by hand, experimenting with Adobe Photoshop and Illustrator, or just learning Oil-Painting, I constantly strive to improve my creative abilities and story-telling skills. I looks forward to helping organizations capitalize on social-media-enabled campaigns to make a positive, sustainable impact on the world.

Comment(1)

  • Claude Forthomme

    April 19, 2016

    “Hit the golden hour”: obviously this very talented man’s motto, but, if you think of it, it could work for anyone…Thanks for an excellent interview and a selection of great photographs!

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Food, Impact, Uncategorized

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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