Amanda Elliot Shows You How

HOW I FEEL NOW THAT IT’S ALL SAID AND DONE

Amanda Elliot — Sun, 20 Dec 2009 02:56:20 +0000

I have to say, I really thought I’d feel more relieved at this point. After all, everything is finished – my project is posted, and this is the last response that I’ll be posting in regards to it. So why don’t I feel better?

First off, It’s upsetting that I was unable to complete the photo slideshow using SoundSlides. I had all of my photos and my audio ready to go, but for whatever reason, SoundSlides just wouldn’t cooperate. I fiddled with it for hours on several occasions, but I couldn’t get the program to recognize my photos even though they were in .jpeg format. The website didn’t offer any assistance further than “Your image files must be RGB non-progressive jpeg files, and must have a ‘.jpg’ file extension,” and I couldn’t find any help on any of the online support websites.

On top of that, efolio is currently migrating to a newer version, which I could swear they are doing just to make my life a little more complicated. Apparently users are unable to change content effective December 16th and must go through a series of steps to migrate to version two – a series of steps that is far from easy, but of course. A sign-up code is required that is nowhere to be found, and when I tried to log-in to the help website, I received a message that my username and password were invalid despite having just used them minutes before to log in to my old account. I added the URL that links to my final project on my old efolio (somehow I was still able to edit my page content even though it’s past December 16th) and I sent an email to efolioworld requesting my sign-up code.

I’m completely and utterly fed up – and still not finished.

HOW I FARED DURING THE SOUP FREAKS PRODUCTION PROCESS

Amanda Elliot — Sat, 19 Dec 2009 04:00:48 +0000

As someone who has been writing for years and has only recently been introduced to the largely intimidating world of multimedia storytelling, the production aspect is without a doubt more stressful than the reporting aspect when I am working on a multimedia story package.

I was pleasantly surprised by the fact that, although it did take me almost three full hours to complete, the video segment that I put together for the purpose of this project gave me less trouble than any of the others I’ve done throughout the semester — and I did it without any help at all! Final Cut Express proved far too complicated for such a beginner as myself. I’ve always found iMovie to be much easier to work with, which is why I was pleasantly surprised to learn that we were not required to use Final Cut Express for the final project. Using iMovie, I was able to easily add music and transitions to my clips — two things I couldn’t seem to figure out using Final Cut Express. Unfortunately I was unable to add length to my opening clip, despite several attempts to do so. All in all, I think the video is the best I’ve produced all semester.

The graph that I made is fairly basic – it is a representation of the different types of foods offered daily at Soup Freaks (soups, sandwiches, and salads). I had a hard time deciding what type of data to use in the graph, and I thought the data that I ultimately chose sufficed.

Of all aspects of this project, the photo slideshow has posed the biggest challenge by far. Despite the fact that all of the photos I planned to use in my slideshow had a .jpeg file extension, SoundSlides could not recognize the photos and would not allow me to upload them. I even tried using .jpeg2000 – no dice. I’m really at my wit’s end at this point – the semester is over; I have completed all of my finals and am so close to finishing this one but I am still laboring over this tiny issue! The most frustrating part is that I had no problems of the sort when I made my last slideshow using SoundSlides. What’s a girl to do?

HOW TO GET AN A IN JOUR 609

Amanda Elliot — Tue, 15 Dec 2009 02:45:20 +0000

Ask anyone enrolled in San Francisco State University’s Journalism 609 Publication Laboratory and they’ll tell you: It’s no walk in the park. Sure, it can be a lot of fun and is about as close to real-world newsroom experience as you can get in college, but deadlines are strict and any faltering can result in a domino-effect of problems — and a whole staff pointing angry fingers.

Being on Publication for two semesters is a graduation requirement for all journalism majors. Publication laboratory branches off into four segments: newspaper, magazine, photo, and online. Magazine is perhaps the most sought-after staff and yet offers the least positions to students, as it is the smallest.

Mary Reeser, a fourth-year journalism student at San Francisco State, is wrapping up her first semester as a member of the [X]Press Magazine staff. As a staff writer, her requirement for the semester is at least five 750-word stories. Sounds easy, right? Wrong. All stories must be pitched to the editor-in-chief in the form of a query letter at the start of production for each issue. In order for pitches to be accepted, story ideas must be fresh, realistic (accessible to the reporter and photographer), and relevant to the theme of the issue. With only three issues per semester and an overcrowded staff all looking to make good on their story counts, this can be quite a challenge. Here, 21-year-old Reeser discusses the stories she has written and plans to write in order to fulfill her requirement.

HOW I OVERCAME ADVERSITY DURING THE SOUP FREAKS REPORTING PROCESS

Amanda Elliot — Mon, 14 Dec 2009 20:33:05 +0000

As a student journalist, I am no stranger to misfortune while on assignment. Despite being prepared for the various mishaps that can occur while on the job, it is admittedly discouraging when it happens — especially if you’re on a strict deadline.

The first time I walked into Soup Freaks at about 11:30 a.m. on a weekday, the eatery was empty save for two employees and one customer — prime preliminary reporting time. The plan? Take photos, interview the employees and the customer, maybe get them on video, and just get a general feel for the atmosphere before returning several times during the lunch rush to interview more customers. I tasted several soups and had decided on a 12 ounce bowl of Roasted Tomato Basil when I turned to the customer behind me. ”Do you come here often?” I asked. “Yes,” he answered. Not wanting him to think I was trying to pick him up, I quickly followed with a description of my project and asked him if I may be able to get him on film for a few minutes when he finished his lunch. When he agreed, I was excited — all was going as planned so far! I sat down to enjoy my soup while I waited for the customer to finish his sirloin sandwich, and he came and sat with me when he was finished so that I could get him on film. When we wrapped up, I asked one of the employees if I might be able to get him on camera. ”Ask that guy,” he said, motioning to his fellow employee. Thinking that was his manager, I turned and asked him if it would be okay to film either of them. When he told me that the owner wouldn’t like that, I was discouraged. I got even more discouraged when he told me that the owner also didn’t like any pictures taken inside either. A little ray of hope came through when he told me that the owner was due in any minute. I was sure that I could use my journalistic skills of persuasion to get what I needed for my project.

When the owner, Morez Rafie, walked in, I gave him my sweetest smile. He saw me with my camera and notepad and immediately asked me to explain myself. To my dismay, the employee was right — Rafie did not want any video or photo taken. I interviewed him for a few minute, recording his answers with my pen, and walked out the door to film the outside of the restaurant. I was sitting at one of the tables outside for a few minutes when, to my surprise, Rafie walked out with a cookie in hand. ”We bake our own organic cookies,” he said, handing it to me. This was a very nice gesture, and I knew it meant he had felt a bit guilty for not helping me out. You can imagine my excitement when he told me that he had made a few calls and that I could get him on camera after all.

Adversity is no stranger to a journalist, but tenacity is often enough to overcome anything.

HOW I CHOSE SOUP FREAKS FOR MY FINAL BUSINESS PROJECT

Amanda Elliot — Tue, 08 Dec 2009 01:25:28 +0000

I don’t eat McDonalds. Well, usually not. Okay, so it’s a bit of a guilty pleasure for me. Since I stopped eating meat I several years ago, I am no longer able to eat most of the items on the menu, which is definitely a good thing for my thighs and overall health. To this day, I still have a weak spot for the delicious, golden, greasy fries available exclusively at the golden arches. As it turns out, I have a friend who has the very same weak spot, and we both share another commonality — being healthy eaters, we can never actually bring ourselves to actually go in and get any.

Several weeks ago, when she told me that she had decided to move back home for personal reasons, we knew we had to do it – we would go to Mcdonalds together before she left. We were on our way to one of the Mickey D’s locations near the Montgomery Muni station when we passed a little eatery that caught our eyes because of the catchy name. Soup Freaks, located on 90 New Montgomery Street, is true to its name: the unique soups made with sustainably grown organic vegetables, Meyers 100 percent Natural Home Grown Angus Beef and Rosie’s Chickens, are a freakishly healthy and delicious alternative to other quick lunch joints in the area.

My business profile will focus on this downtown soup haven, specifically because it is a specialized restaurant wholly devoted to – you guessed it – soup. Restaurants that specialize in one menu item have become quite a trend lately, so my story will chronicle this recent trend. On top of that, the company has a real concern for the health of its customers, meaning they don’t want them to have to resort to McDonalds. I will include three video clips (one for each interview subject), as well as an audio slideshow using nat sound.

HOW TO BE A FRIEND OF THE URBAN FOREST

Amanda Elliot — Tue, 17 Nov 2009 02:24:46 +0000

It is a rainy November Saturday at about 9 a.m. While most of San Francisco is home sleeping, about 60 central Sunset residents are gathered on 21st Avenue ready to plant forty-three trees in front of homes in the area. Friends of the Urban Forest, or FUF, is a non-profit organization that is responsible for the planting of one thousand trees in San Francisco each year–making the organization the forerunner in the promotion of a healthier urban ecosystem since the first planting took place in Noe Valley in 1981. “The biggest thing I think about FUF compared to some of the organizations in the city is that we really are community based. The kids come out, the dogs come out, and you learn a new skill. I don’t think there’s another organization like it,” says planting manager Naomi LeBeau, a FUF volunteer for the past two years. Residents from all over the city contact the organization to request that a tree be planted in front of their home. A minimum of twenty people must request trees from the same neighborhood before a planting is organized. In order to make this happen, one community member promotes the service. When an adequate number of requests have been placed, community members move forward with organizing the plantings, usually held on Saturdays. FUF makes trees more accessible to residents by removing sidewalk concrete, supplying planting materials, and providing the trees at a fraction of the amount that it would cost if residents were to contact all of the appropriate people and make all of the efforts themselves. Having a tree planted would normally cost a hefty $400 and a good amount of time spent learning and complying with the San Francisco Street Tree Planting Permitting Process, while planting a tree through FUF costs residents an affordable $75.

HOW TO MAKE THE BEST-EVER PUMPKIN SOUP

Amanda Elliot — Mon, 16 Nov 2009 01:57:43 +0000

I like to consider myself a pumpkin connoisseur. As much as I look forward to spending time with family, getting and receiving gifts, and my annual trip to Texas during the holidays, perhaps the thing I most look forward to this time of year are the seasonal pumpkin versions of everything: Pumpkin Protein Odwalla protein drinks, Starbucks pumpkin spice lattes, Jamba Juice Pumpkin Smash smoothie..you name it, I love it. One of my absolute favorites? Pumpkin soup! My step-grandma makes the best-ever version — and it’s safe to say it’s the best, because I’ve tasted a lot. This vegetarian soup makes a great first course for Thanksgiving or Christmas dinner, and makes a yummy leftover for several days after.

You’ll need:

3 large cans pumpkin (not pumpkin pie!)
1 box vegetable broth
green onions to taste
small carton of half and half or heavy whipping cream (don’t freak out: you’re just going to use a touch!)
seasonings: garlic powder, nutmeg, salt, pepper

In a large soup pot, sautee the green onions in a touch of butter. Once things are sizzling and onions appear brownish, add pumpkin and broth simultaneously, stirring while you add. Turn down the heat, cover, and let simmer for about thirty minutes. Then add seasonings a little at a time and taste along the way. Finally, add just a touch of half and half or heavy whipping cream. Garnish with more green onion. Enjoy! This recipe serves about four to six people. Play with quantities according to taste (more pumpkin makes thicker soup, more broth makes thinner soup, etc.)

HOW TO LIVE ON THE CHEAP IN SAN FRANCISCO’S INNER SUNSET

Amanda Elliot — Tue, 03 Nov 2009 01:06:15 +0000

It’s no secret that we live in one of the most expensive cities in the country. When you’re a college student on a budget, furnishing an entire apartment in The City in addition to paying rent and tuition each month can seem a bit overwhelming–even scary! Enter the Inner Sunset district: a dumpster diver’s dream, minus the dumpster and the diving! Each day residents place unwanted items outside of their homes, sometimes bearing “free” signs, but most have become so savvy to the way of the neighborhood that the signs are unnecessary. In an area tucked between the outer Sunset district and Haight and Cole Valley, items such as tables and bookshelves require a bit of repair, but occasionally one will get lucky and find an item so gently used it appears new! Either way, it’s always worth a browse (especially if it’s on your way home!)

In just two days, I was able to document 15 items found on the streets surrounding my apartment, centered around 9th and Irving (the commercial hub of the area). Learn more by viewing my photo slideshow!

If you live in the area but have yet to join in on the fun, be sure to do so and save yourself a trip to the donation center. Your cash-strapped neighbors will thank you! Worried about bulkier unwanted items becoming litter if not picked up? Sunset Scavengers will collect up to 10 curbside items twice a year for single family homes and once a year for rented apartment units

HOW TO HOST A COMPLETELY SAN FRANCISCO MEAL

Amanda Elliot — Mon, 26 Oct 2009 04:20:18 +0000

Living in The City for three years but still having an “818″ area code definitely gets one a bit confused. Has it or hasn’t been a bit long enough to be considered a local? One way to get a step closer to legitimate local status: Host a meal made up solely of foods that originated in San Francisco.

The Menu:

Martinis: 19th century bartender Jerry Thomas is believed to have invented the cocktail while working at at the Occidental Hotel right here in the city. I’ll drink to that!
Anchor Steam beer dates back to Gold Rush San Francisco.
Sourdough bread: Some of the famous Boudin family came over to feed hungry miners in 1849 from France. The delicious, crusty bread has been a San Francisco staple ever since!
Rice-a-Roni: It really is the San Francisco treat! The creator, Domenico De Domenico, was an Italian immigrant who set up a homemade pasta shop in San Francisco in 1912. The company flourished and later turned into the “Golden Grain Company.”
Chicken Portola a la Coppa: a traditional recipe in San Francisco dating back to Bohemian San Francisco.
It’s It Ice Cream: This delicious treat dates back to 1928, when George Whitney placed a scoop of vanilla ice cream in between two oatmeal cookies and dipped the sandwich into dark chocolate. Now available in several variations, It’s It has become a symbol of San Francisco.
Folgers Coffee: Another Gold Rush staple, this coffee got its start in 1850 when Folger family descendant Samuel B. Folger sent his son James from their home in the Massachusetts Bay Colony to the West Coast to mine for gold, along with his two older brothers. While the family was able to send their three sons to San Francisco, they could not afford to fund all three boys’ travel to the surrounding mining towns. Incidentally, James stayed in San Francisco to work. Later that year, James was hired on by William H. Bovee to build his first mill in San Francisco: Pioneer Coffee and Spice Mills. Prior to the mill, Californians roasted and ground their own coffee in their homes. Bovee introduced the idea of pre-packaged coffee grounds, which James sold from the mill. He eventually became a partner, and, in 1872, he bought out the other partners and renamed the company J.A. Folger & Co.

HOW TO UNWIND WHILE STILL GETTING IN TOUCH WITH YOUR CREATIVE SIDE

Amanda Elliot — Tue, 20 Oct 2009 00:58:29 +0000

Crafts and partying? Some might insist that those two go together like oil and water, but Akbar in Silver Lake, California proves naysayers wrong. The bar hosts a craft night each Wednesday night with the help of set designer and self-proclaimed “Los Angeles Craft Captain” Julianna Parr (J.P.). Guests are invited to order a drink from the bar and then step into the adjoining room where, for just $2, more than enough supplies are provided to create the evening’s craft — and still leaves enough to grab a second martini! On this particular night, the craft du jour was building and painting a choice of a model ship, boat, rocket, or paddleball raquet. It didn’t stop there — all leftover glue, glitter, pipe cleaners, and confetti were up for grabs for those who were able to think outside the box — er, boat — and create something else on their own.

“Akbar’s craft night is a friendly space for us individuals to come out and play,” says 21-year-old Alex Glick. “It’s easier to spark conversation over the sharing of glue and glitter than hold drinks and glares in the shadows of gay nightlife.”

Photo slideshow