By David Wesley
Photo by Bernie Laframboise
Seven Reaume is a Detroit photographer and essayist producing top-flight work since the late 1990s. Now his artistic output has brought him local attention to the point where many Detroit-based photographers
know his work as a staple of the photography scene. His photography is being exhibited at galleries and other outlets across the city and he even has a new calendar of his work out, called “The Detroit I See,” featuring stellar snapshots of the city as only Steve can produce.
Reaume sat down with Ferndale Friends for an exclusive interview about his life and career.
When did you start photographing and what perked your interest in photography?
Although my grandmother gave me my first camera when I was in grade school, I became really passionate about photography while in high school. A friend of the family gave me my first serious SRL camera for my 15th birthday, and I was hooked. I took classes on dark room techniques, composition, and art. My art eventually moved toward graphic design. Photography is a medium that I’ve always dabbled in, but didn’t get back to it again until the past few years. With the quality of phone cameras advancing, along with the advent of Instagram, I felt the desire to capture and share my surroundings.
Who are some of your influences as a photographer?
Detroit photographer Robert Guzman has inspired me the most. His photos are true works of art. He has an amazing ability to capture culture as well as structure.
What makes Detroit such a great subjectto photograph and what have you gleaned from the city since photographing it?
I’ve lived in the same area of Detroit for over two decades. Walked the same streets. I realized that I wasn’t
noticing the beauty of my city, and specifically the areas that I frequent most, like I used to. It was all becoming very familiar. So, last summer I challenged myself to look at the city from different angles and perspectives. My recent show, ‘The Detroit I See’ is a selection of photographs from this project.
I’ve also spent a lot of time photographing nightlife, and specifically clubs and DJs. The music scene in Detroit, particularly the electronic music scene, is one of the most admired in the world. I feel fortunate to be a part of it, and capture the artists, people, and clubs that make it so unique and inspiring.
What are you aims with your work and artform?
I am now experimenting with combining the two mediums that I have worked in all my life, design and photography. They have always been separated in my work. One influences the other, but I have rarely created pieces that join them together.










Machpelah Cemetery is worth a long, winding walk. The Jewish cemetery is located on Woodward, just south of Marshall road, across from a car dealership and surrounded by businesses. Despite the busy area, the cemetery is a very peaceful place, 24 acres of immaculate landscaping backed by the David Oppenheim Memorial park. The cemetery has 9000 garden beds and circling walking trails. Machpelah has won an America in Bloom award, as well as a Ferndale Beautification award, with good reason. There is a year-round crew that keeps Machpelah beautiful. Weeding and garden maintenance is a nonstop task, starting at one end of the park and restarting as soon as they reach the other. The crew also must level out between 300 and 500 graves and tombstones a year. Along with the tradition of having a groundskeeper on the property, Machpelah is also one of few cemeteries that hand digs each grave.
also wings, we use a different type flour to put them in. They look lighter because they don’t come out as brown. It tastes a lot better and gives it a lot more of a crunchy flavor.” Murry says.
home-cooked meals. Ninety percent of the food cooked at Southern Belles’ is made from scratch. Another distinction is that they don’t use pork in their dishes. “We don’t put pork products in any of our food. We sell bacon and ribs, but not as far as in our sides. Traditionally, a lot of people put pork in the greens, pork in the black-eyed peas or even in the gravy. Instead, the cooks use smoked turkey to add flavor to their dishes.”