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"I’ve never used a tripod or timer for any of the photos. I’ve thought about attempting some shots with a monopod, but I really like to have a firm grip on the camera with its strap wrapped around my wrist. It just seems more secure to me. I lean out as far as I can and extend my arms to get as vertical a shot as possible."

Happy Friday, everyone! Hopefully today will be a light work day that will ease you into the weekend. In that vein, we'd like to invite you on a quick getaway to São Paolo, Brazil, by way of "From Carnival to Culinary Excellence: Inside São Paolo," the Lincoln Now article we're flashing back to today.

“Scoring the film is one of the last big creative pushes… and it’s almost more emotional than screening the film, because then, you’re still working on it… [With the addition of the score], I was feeling the characters and watching them and kind of channeling the characters’ experience in the film, but in a different way.”

This #TravelTuesday, get in on the secret of Skagit County, WA > https://t.co/otrON6MR96 pic.twitter.com/HB0DYjq5GA

— LincolnMotorCompany (@LincolnMotorCo) April 6, 2016

"An original Wurlitzer organ holds pride of place, purchased as a showpiece in the theatre’s early days for a then-princely price tag of $28,000. With the popularization of the “talkies” a couple of years later, the instrument rapidly fell out of fashion… yet the Lincoln Theatre managed to hold onto its prized possession long enough for a new generation to recognize its value as an heirloom from a simpler time."

No road trip is complete without a stop at a local eatery. This man has started 4 of them > https://t.co/a9HFjDB6FG pic.twitter.com/zXv4tebaC0

— LincolnMotorCompany (@LincolnMotorCo) March 10, 2016

Ah, the weekend. Finally time for some merriment and relaxation, which of course probably means some great food. If great food matters to you, you'll love the latest addition to the Lincoln Now website, "Flavor of the Week." It tells the tale of Scott Evans and his fourth Salt Lake City restaurant Pago, which incorporates local, seasonal produce into its rotating menu.

"So far, both the abbey’s performance roster and audience have been built primarily through word of mouth, and many of the early performers have gone on to make names for themselves on the national stage after fine-tuning their acts in the sanctuary of the abbey. The organization’s evolution has been almost entirely organic – a natural outpouring of a music scene that is known for its inclusiveness in a tough industry."

Tucked away in the sprawling landscape of Stockton, NJ, lies The Farm Cooking School, a farm-to-table cooking experience created and run by former Gourmet Magazine recipe chefs Ian Knauer and Shelley Wiseman. Ian and Shelley love teaching there, largely because they love getting to know their students and their surroundings.