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George Erdosh has been a photographer since his teenage years—some fifty years—and had always had darkroom facilities, sometimes in cramped closets and bathrooms, now in a small but separate studio (originally a car repair office). He works only with 35 mm monochrome using an ancient basic Nikon workhorse of a camera he bought in 1968.

 Resisting digital photography, he processes all his negatives, and prints a selected few with traditional wet processing in his darkroom. His subjects vary widely from landscapes through people, portraits through architecture and extra close-ups of food-related pieces. With meticulous control of temperature and development, he can enlarge his 35-mm negatives to prints as large as 30 inches without objectionable graininess.

 He manipulates and enhances the negative images in his darkroom in the belief that meticulous darkroom work can make or break the final print. “At least half of a photographer’s artistic expression evolves in the darkroom,” he maintains.

 He had many exhibits over the years, both locally and in several major cities where he reside and received several blue ribbons at Amador County Fairs.

 By his formal training he was an exploration geologist with a long and satisfying career, then switched to food business and food writing in the mid-1980s. He has ten published books on food and cooking.