GOOD: What are some of the logistics of shooting the images? The people are so tiny, and the food looks so delicious.
Boffoli: Production of the images usually starts with the food. I like to work with what's in season and fresh. I might go to the farmers market and see what looks good… There can be a lot of cheating in food photography where, for instance, white glue is substituted for milk and glass cubes stand in for ice. But I wanted everything in my images to be real and edible, even the agave nectar, or the wheat-based putty I use to adhere the figures to the food for each shot. I always try to use natural light as much as possible too.
Shooting photographs like this looks easy. But it is actually tricky to get the lighting and depth of field right. Not to mention how tedious it is to get the very tiny figures posed and arranged. They're constantly falling over and needing to be reset. Sometimes I'll have to stop and change them out, modify or repaint them. My figures are also unionized so I often have to work around lots of esoteric rules about how much time they're allowed to stand around on the surface of grapefruits before they get mandatory breaks and bonus citrus pay.