By Libbie Summers
Video Editing with David Dempsey

Watching this video brought my husband and I to tears. The trip of an African safari on foot had been a dream of ours for a very long time. We imagined walking next to giraffes and seeing mother elephants with their young. What we didn’t imagine was falling in love with the people who helped make our dream come true. From the safari guides, scouts, cooks and the kind gentleman who hand-washed my knickers with water heated from the sun…thank you from the bottom of my heart.

4.5 hours from the nearest wifi, deep in the Zambian bush, there lives a thriving community of animals and the intimate staff of The Bushcamp Company. This video is just a small taste of our time with them. I wish it had been longer.

by Libbie Summers
Assisted by David Dempsey
Located at Fritz Porter

Excited to be in Charleston during the Charleston Wine+Food Festival! Bring the kids!!! Yes, this is Libbie and I said bring the kids!! This is going to be fun. A sprinkle pop up shop and fun sprinkle decorating station. You can shop, and if you trust me, I’ll entertain the kids! Make sure to pick up some sprinkles for your own decorating or just to keep the littles busy!!

#LibbieSprinkles Pop Up Shop
Friday, March 2nd
3:30-5.30pm
The Salon at Fritz Porter
701 E Bay St #106
Charleston, SC 

This Pop Up shop design started with HUGE papier-mâché sprinkles! Take a peek at how it all came together (it took 4 hours, but you get to see it in 40 seconds!)
Sprinkles Pop Up Shop now through March 4th at Fritz Porter (if you haven’t been, you MUST check out this super cool design collective!)

Purchase #LibbieSprinkles HERE!
Get Sprinkle Recipes HERE!

By Libbie Summers

At the end of most creative shoots, the crew takes a “wrap photo”. A little something to remember the work family you just know you’ll always keep in contact with, but in reality you don’t. Life goes on and you move on to other projects, lives, cities and passions. As a way of making these memories stick a little more, I started posing the crew for more of a basement band type of photo (obvious in the grid which ones those are). Somehow it brought us closer, leaving us with a smile and one last thing to create together. A portrait of ourselves…playing ourselves…pretending we are someone else.

Thank you to all the wonderful people I was honored to spend my working time with this year. In the end, I’m always reminded that it’s never about the product we are selling, it’s always about the people.

By Libbie Summers
Featuring: Nancy Wall Hopkins, Con Poulos, Sarah Cave, Danielle Draudt and Pati Jinich

 
The stunner of a food centric May issue of Better Homes and Gardens is on the stands and just in time to make the DElish Pork Carnitas and Grilled Pineapple Margaritas (with jalapeno thank you) from Pati Jinich’s new book, Mexican Today, for a Cinco de Mayo party to remember.

I was honored to do the food styling, carnitas eating and drink testing for this sunny celebration…funny thing is…it wasn’t sunny…this all happened in a blizzard. Yep, while NYC was shut down, this team of 7 put together a May feast that Frida and Diego would have been proud of.
•A taste of the final story…


•Behind the Scenes.

•What was happening outside the sunny windows of the studio.

The Team…after.

Front Row (L-R):
Danielle Droudt: My uber chic food stylist assistant for the shoot
Me…always laughing with Nancy who at this moment is making fun of my Bieber pants
Nancy Wall Hopkins: Better Homes and Gardens Sr. Deputy Food and Entertaining Editor/Producer with a wicked sense of humor and fly dress code.
Con Poulos: The Coolest of Cool Photographer
Sarah Cave: Crazy Talented Prop Stylist AND Babe for Bernie

Good Times.

By Libbie Summers
Assisted by Candace Brower
Photography: Cedric Smith

A peek behind the lens and four easy steps to take bundt to beautiful.

1. Start with a delicious recipe.
2. Use a showy bundt pan and cake stand.
3. Frost or glaze a COOLED cake. (I like to spoon it over the cake in a zig zag pattern letting it run down the edges.)
4. ALWAYS fill the hole…always. (Try using flavor cues from the cake, this is a citrus cake so I used just picked clementines with the leaves still intact.)