Thomas Dyson photography

02/03/2026

Carlsbad 💙💚

18/02/2026

This plate is how humans ate before convenience became king.

What happened over the last 100 years:

• Real food was replaced by ultra-processed, shelf-stable products
• Industrial oils, refined flour, and sugar became daily staples
• Fast food scaled convenience over nutrition
• Lobbyists helped shape systems around profit, cost, and longevity—not biology
• Portion sizes increased while nutritional quality decreased
• Ultra-processed foods disrupted metabolism and natural hunger signals

The result:

• Obesity, diabetes, and metabolic disease exploded
• Chronic inflammation became normal
• Energy dropped, recovery slowed, clarity faded
• People became overfed but undernourished

Convenience was sold as progress. It quietly disconnected people from their biological foundation.

Clawing my way back. One meal at a time.

What’s on this plate:

• Grass-fed lean bison, finished with Tahitian salt
• Avocado with extra virgin olive oil
• Japanese purple sweet potato
• Purple cauliflower
• Fresh cherry tomatoes
• Beet tops, kale, and chard from my garden, sautéed in lemon and garlic

No factory. No ingredient list. Just real food.

17/02/2026

There’s something deeply humbling about knowing this began as a small flower growing quietly in my front yard… and now it lives somewhere else, on someone’s wall, becoming part of their daily life.

When someone chooses to bring my work into their space, it creates a kind of alignment. A quiet exchange of energy. Gratitude flows both ways. It reminds me that when you follow curiosity and stay open, the universe reveals things most people walk past without ever seeing.

Ultra macro photography changed the way I see everything. It reveals entire worlds hidden in plain sight—textures, light, color, and depth that exist beyond normal perception. It feels less like capturing an image and more like discovering something that was always there, waiting to be noticed.

Every frame is unrepeatable. Every moment, a collaboration between light, time, and presence.

Truly grateful. Always humbled.

HiddenWorlds

04/01/2026

10/12/2025

Thank God I married a flight attendant.
Because right now I’m sitting here eating limited-edition pop-up shokupan from Japan… toasted with French butter Tina grabbed in Paris… and topped with my Suriname cherry / blackberry / passionfruit / blueberry / strawberry / yuzu / wild honey jam. Magic. Pure magic.

I don’t eat much bread anymore, and a few years ago I really limited how much processed and ultra-processed food I let into my life. I love bread — always have — but we all know most of the commercial bread sold in the U.S. isn’t doing anyone any favors.

Here’s the quick comparison:

Japanese bread:
Flour. Sugar. Butter. Milk. Yeast. Salt.
Six ingredients. Real food. Crafted with intention.

Most U.S. bread:
High-fructose corn syrup, soybean oil, dough conditioners, preservatives, bleaching agents, azodicarbonamide (the yoga-mat chemical), emulsifiers, and a whole list of “what even is that?” ingredients designed for shelf-life, not humans.

One is made to nourish.
The other is made to survive a month on a shelf.

So when I do treat myself to carbs… this is what it looks like. Clean, simple, delicious, and made the way food was meant to be made.

06/12/2025

These HOKA Bondis weren’t cheap… but after 12 months I can say they’re absolutely BEAST MODE.

On average I’ve hit the gym 156 times in these…
And walked 915+ miles in them — all with with a 30-lb weighted pack. From

Yeah they’re beat up, but they’re still going strong.
For anyone wondering if HOKAs are worth it… for me?
Game changer.

We’ll see how long they last, but year one = solid.

01/12/2025

Tina always brings back these amazing breads from Japan, and I don’t really eat a lot of bread here unless it’s homemade—like a sourdough. And I definitely don’t eat most jellies or jams because even the ones labeled “low sugar” or “no sugar” are still loaded with processed sweeteners, preservatives, stabilizers, and a bunch of stuff I don’t want in my body.

So I made my own.
Zero processed sugar.
No preservatives.
Just honey and fruit—simple and clean.

This batch uses:
• Suriname cherries from my tree
• Passion fruit I grew
• Organic blackberries
• Organic strawberries
• Wildflower honey from The Honey Jar in Utah
• A little Yuzuko yuzu
• Key lime zest from my tree

Super well balanced, bright, and flavorful—and I love that half of it came straight from my own garden.

13/11/2025

What do you get when you mix a Canon RF body with a Laowa ultra-macro lens, a few drops of water, an old Monarch wing that died on my porch, and a handful of flower petals and leaves?

You get tiny worlds — normally invisible to the human eye — suddenly bursting to life.
Textures turn into landscapes. Water becomes a universe. Even a fallen Monarch becomes a galaxy of color and detail.

This is why I shoot macro. There’s a whole universe hiding in plain sight.

Want an image for your space ? Let’s chat

10/10/2025

for sale - one of a kind !! I still have these three custom pieces available. Each one is printed on galvanized steel with a hand-crafted patina — created using real leaves to form the texture and oxidation patterns.

Printed on our world-class SwissQprint flatbed, these pieces capture an ultra-macro view of a dragonfly’s wing as the sunrise comes through behind it. Three different angles, three different perspectives — all natural bokeh, all natural color.

All framed in a natural wood, gallery black frame — ready to hang.

DM me if you’re interested. Letting these go to make room for new work.

09/10/2025

Ultra Macro from My Garden 🌿🔥
All of these are straight out of camera.
Exploring light, texture, and color on a microscopic level — nature’s abstract art.

That one that looks like a wave might be my favorite. 🌊✨
PRINTS ALWAYS AVAILABLE

09/10/2025

Ultra macro photos from my porch and garden
What’s ur fave? Prints always available

15/09/2025

LAAADIES, feast your eyes on this. 😉
This is the last of the Japanese cucumbers—let this one get extra fat and juicy. 🌱🥒
It’s headed for a very hot & spicy pickle. 🔥🥵 Stay tuned!

⸻

gardening