Food stylist JoAnne Naganawa received her home economics degree from the University of Washington while her daughter was in high school. Now she arranges edible plates for magazine and catalog photo shoots. Taking pictures of food may seem easy, after all your subjects aren’t usually moving or temperamental, but Naganawa says that three usable shots a day is considered good. The bright lights cause food to wilt and she always has extras on hand for accidents or improved arrangements. She uses powdered sugar mixed with canned frosting to simulate ice cream, but refuses to use inedible ingredients.