Two weekends ago, I was fortunate to attend the Eddie Adams Workshop and it was an incredible experience. From the speakers to the edit sessions to the portfolio reviews to the important conversations, I learned something every step of the way. I am also extremely fortunate to have been part of Team Tie Dye. Producer Eric Thayer found us all great stories, Angus Oborn was the best tech and provided lots of comic relief, and Editor Tim Rasmussen and team leader Preston Gannoway put our work together beautifully and helped us grow as visual storytellers. Huge shoutout to my peers on team Tie Dye who are all awesome human beings and were extremely supportive throughout the entire weekend!

Our team’s theme was ‘life in flux’ and we were instructed to photograph our stories with this idea in mind. Flux can be defined as continuous change, passage, or movement. Recently, my life has been in a state of ‘hyperflux’ and though it has been challenging, it has also been very rewarding. I continue to look for that continuous change because in that, there is a story, a journey, and growth.

I also enjoy slowing down and taking it all in: living in the moment and enjoying the present. Over the past couple of weeks, I’ve been fortunate to meet some awesome people that have allowed me to document their story. Here’s what I’ve been working on during the months of September and October:

Mid-South Fencers’ Club in Durham, NC

Fencing Coach Jennifer Oldham established the Mid-South Fencer’s Club in Durham, NC in 2007 with the idea of building a community out of a traditionally individual sport. She’s one of five coaches in North Carolina to achieve the ‘Maitre d’Armes’ (Master of Weapons) title. Her dedication to the sport and her students has helped the club rise to one of the best fencing clubs in the nation.

Before/After - Hurricane Florence

Before and After — A couple of days before Hurricane Florence made landfall, I was able to photograph the Haw River near Chapel Hill. After the hurricane passed, I went back to see the effects of the hurricane on the massive river that runs 110 miles through North Carolina. Several locals who usually use the river to fish and kayak commented that it's the fastest they had ever seen the river moving. They were also astonished at how much the water level rose but thankful that there was no major flooding.

COPA

Being Cuban-American, I always try to find the Cuban community wherever it is that I am at. After some searching, I found out about Cuban chef and farmer Roberto Copa Matos.

Roberto studied biochemistry at the University of Havana but emigrated from the island in 2002. His concept is simple: from soil-to-table. He owns the nation's only soil-to-table Cuban restaurant and he takes a lot of pride in that. 'It's about cultivating relationships from soil to table. From the moment we harvest our food to the moment where we serve the guest, we are building relationships along the way," says Matos. His goal is to grow the farm to the point where almost all of the food products he uses at his restaurant come from his farm.

Roberto Copa Matos walks through his farm, Terra Secca, in Hillsborough, NC. Matos, originally from Cuba, studied biochemistry in the University of Havana but immigrated from the island in 2002. "It has always been my dream to have my own farm and work the land," says Matos.

Roberto Copa Matos holds black beans that he harvested from his farm, Terra Secca, in Hillsborough, NC. Matos's concept is simple: from soil-to-table. He owns the nation's only soil-to-table cuban restaurant and he takes a lot of pride in that. 'It's about cultivating relationships from soil to table. From the moment we harvest our food to the moment where we serve the guest, we are building relationships along the way," says Matos.

Roberto Copa Matos harvests lettuce from his farm, Terra Secca, in Hillsborough, NC. His goal is to grow the farm to the point where almost all of the food products he uses at his restaurant come from his farm.

One of Roberto Matos's team members cuts lettuce in preparation for the dinner shift at COPA, Roberto's restaurant. Roberto strives to create the best working environment for his employees, who he refers to as team members. "I don't ever ask them to do something I haven't done first. It's really about respect and making sure everyone feels great coming to work," says Matos. He also chooses to pay living wages and provide benefits to all his employees.

Roberto Copa Matos is the owner of COPA restaurant in downtown Durham, NC and he is also the chef. "It's like a puzzle sometimes and I always enjoy the challenge of solving it," says Matos about creating successful dishes. His created a simple yet effective menu that is based on traditional cuban dishes.

Roberto Copa Matos puts the finishing touches on one of his most famous dishes, 'Copa Vieja a la Americana.' He describes the dish as a "long-forgotten version of Cuba's signature dish, ropa vieja: NC grass-fed beef, slow-cooked with wine, mint, and a light tomato sauce. Served on casava flatbreads."

Roberto Copa Matos designed the interior of his restaurant and one of his main priorities was to have an open kitchen concept. The idea is that guests can always see what's going on inside the kitchen.

Roberto Copa Matos leads a cooking class in the kitchen of his restaurant, COPA. Before COPA opened, Roberto started a kickstarter in which people could contribute money that would be used to complete the interior of the restaurant. Those that donated a certain amount would receive a cooking class and a dinner.

Roberto shares a laugh with his wife, Elizabeth Turnbull, and co-worker, Doug Addington, after the Saturday dinner shift ends. One Saturday's, Roberto serves all the leftover food so that his team members can have a nice meal before going home.

Roberto's hat sits on a table while he eats. "The law makes us wear something on our heads while we are in the kitchen and I thought I would wear something that fit the theme of the restaurant," said Matos about his choice of wearing the traditional hat.