Archived posting to the Leica Users Group, 2001/01/17
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]> unlike skiing, > photography is about the RESULT not the JOURNEY. This is probably the first thing Kyle's ever posted that I disagree COMPLETELY on. For me it's all about the journey. The photographs are a means to an end, which is seeing better. I could make lots of pictures that other people would like, perhaps using an EOS or whatever (and you know I love my T90, right?) but that's not the point at all. I think it's a LOT more like skiing (or snowboarding in my case) than making sausages. - -- Johnny Deadman ******************************************************** I was about to say something very similiar, but Johnny beat me to it. If the journey isn't enjoyable, then before long you're going to get burned out or bored with the whole thing, even if you do get the results. Obviously, if you are photographing for a living, then the results will have to take precedent. But even then, if the journey isn't also enjoyable then you will get burned out or it will all just become grinding drudgery. I would bet that this is quite common in the pro photo ranks. Yet, it doesn't have to be that way. Just look at someone like Ted. He's been photographing professionaly for longer than I've been alive, and he obviously still loves to get out and take pictures. As for skiing, if I am free skiing, then the journey is everything. On the other hand, if I am racing, which I pretend to do occasionaly, then how I get down the hill is irrelevent and all that matters is my time, and whether I beat my opponent in the lane next to me, and even more importantly, did I beat my teammates, or am I buying the beer that night. As for sausages, making them can actually be sort of fun. At least as long as I'm not doing it for a living. And chances are they are going to taste pretty good. If I somehow really botch things up and they are inedible, then the neighbors chickens will be getting a little extra food, but at least I had fun making them. Tom (tomba) Finnegan Seattle