Protecting wild animals is important to Sundance artisan Jennifer MaHarry. We are fortunate that she shares this soulful passion with us through her photography. She is inspired to capture the beauty of animals and nature and plays an active role in contributing to their protection.

Jennifer’s unique style as a nature photographer is cherished worldwide by gallerists, interior designs, celebrities and fine art collectors. (As an aside, she also has a successful side career designing iconic movie posters, such as Captain Marvel, Mulan and A Wrinkle in Time.)

A Warmth for Wild Things

Jennifer’s creative vision is simple: to help connect viewers with her subjects and encourage respect for wild animals and natural places.

“I try to show wild animals as individuals with nuanced personalities and emotions,” she says of her imagery. “The more people empathize with these creatures, the more they’ll be inspired to protect them.”

An Equine Bond

Jennifer has been a fan of horses for most of her life. As a child, she grew up riding horses through the forested trails of upstate New York. Her first experience with wild horses was to document rehabilitated mustangs at a sanctuary in California. Struck by their beauty and fierce family bonds, she went on to photograph wild horses in natural environments throughout the West.

It was through these travels that Jennifer witnessed cruel, government-led roundups of wild horses. She quickly learned the harsh and highly political reality of these beautiful creatures, who are rapidly disappearing from our public lands. An activist was born.

Food’s ability to bring people together is unparalleled. It is at the foundation of our cultures; it is the goodness we can bring to ourselves and others. When we celebrate food and retain its inherent quality, we nourish ourselves and our lives. We take the time to source good ingredients and produce. We support our local farmers and artisans, and we help sustain a beautiful cycle of goodness that extends to the people around us.

Apple And Olive Oil Cake

Serves 8 to 10

Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet. It goes well at the end of the meal, but it can also be a nice treat in the morning with a cup of herbal tea.

Ingredients: 
Butter, for the baking dish
3 large eggs
2.5 cups sugar
1.5 cups extra virgin olive oil
1.5 cups whole milk
Grated zest of 1 lemon
2 cups all-purpose flour, plus extra for the baking dish
1 teaspoons baking powder
1⁄4 teaspoon salt
Juice of 1⁄2 lemon
1 medium apple

Preheat the oven to 350°F. Butter and flour a 10-inch spring- form pan, or line a round cake pan with parchment paper.

In a large bowl, whisk together the eggs and sugar. Stir in the olive oil, milk, and lemon zest.
In another bowl, sift together the flour, baking powder, and salt. Slowly add the wet ingredients to the dry, stirring until just blended. Do not overmix. Pour the batter into the pre- pared cake pan.
Place the lemon juice in a large bowl. Peel the apples, and using a mandoline, thinly slice them, dropping the slices into the lemon juice to prevent browning. Arrange the apple slices on top of the cake batter.

Bake for 1 to 11⁄4 hours, until the cake is golden and a tooth- pick inserted into the center comes out clean. (The bake time may vary. If the cake needs more time but is browning too quickly, tent it with foil and continue baking.) Cool in the pan before unfolding.




Purchase your copy of the Sunday Suppers cookbook here.

Karen, founder and photographer started Sunday Suppers in her home ten years ago as an opportunity to bring together good friends + food.

Karen is a photographer, chef, female entrepreneur and James Beard Nominated cookbook author — Sunday Suppers began as an opportunity to bring together two passion lines in her life.

Additionally, Karen is founder of ILA a kitchen essentials product line and has published three books — most recently awarded an IACP award for her work in Simple Fare as well as a 2018 James Beard Award Nomination.