Critical Reflection

https://prezi.com/ofzg4auhjns_/creative-critical-reflection/

Final Project

Second Edition

Joomag (4/6-4/10)

Joomag design software is so much easier to work with rather than In Design, so we transferred our progress over to that website. It offers simpler tools and the idea of manipulating a template rather than starting from scratch is helping the progression of our project very much. The site allows for more cohesive design and gives us the ability to look at both editions side by side.

Switching Design Programs (4/6-4/10)

    After struggling quite a bit with InDesign, we decided to switch the programs and export our progress onto Joomag, which is much easier to use and keeps our project more organized than before. The magazine editor is convenient because we are able to work on our desktops at home now, instead of solely waiting for class time. Joomag's editing tools and features are compatible with all computers and is helping our workload lesson as well as finish much faster. The site allows you to build off a template and then upload your own material after selecting one, which is much easier than InDesign because it is so much more extensive in terms of its editing capabilities. Joomag also transforms your final PDF's into a magazine spread that can digitally flip which is pretty cool, so all in all, I'm glad we were able to find a more efficient solution!

What it Means to be Gluten-Free (4/6-4/10)

    We are gearing the second edition towards being gluten-free while still enjoying sweets because food magazines do not usually tend to gravitate their focus to this specific health condition. Over 15% of the United States population is affected by gluten intolerance and it is becoming increasingly important that big brands start producing options that cater to these dietary needs.
    In the second edition article, I plan on discussing the importance of producing a wider variety of gluten-free desserts, because those affected by this condition would like to enjoy sweets that still taste just as good (simply minus the gluten!) Big brands such as Betty Crocker and General Mills are becoming more aware of how necessary it is to expand the market for gluten-free consumers as the number of those affected (and those who choose themselves to be gluten-free) is steadily rising throughout the world.

The First Edition (3/30-4/3)

  The First Edition is almost complete! After the interview, we wrote the first draft of the article (which is not too long because cooking and food magazines tend to focus more on images/sensory detail rather than text.)

Here is a portion of the article: "Organic. It’s a word that has come to dominate our culinary lives as well as our social media feeds. But does anyone know what it really means? By definition, it is characterized by ingredients grown through natural and not genetically modified means; not surprisingly, much of what the population currently consumes is nothing of the sort. Corporations like Monsanto dominate the food industry and dictate what we eat. With few options available today, fresh markets and truly organic restaurants are rising up to combat the lack of natural foods left in our diets; Toss Up Salads is fighting alongside.

            Emile Patel is the developer of local organic restaurant, Toss Up Salads, that features gluten-free, vegan and vegetarian, and non-GMO foods on its menu."

We have a background chosen for the two page spread and front-cover as well. The second edition is underway as well.

Toss Up Salads Interview (3/30-4/3)

   Our interview for "Toss Up Salads" went really well! We learned so much about what goes into an organic restaurant's design and ode to remaining natural. The developer of the cafe, Emile Patel, was our interviewee, and he explained why is it so important to have fresh products. The food we sampled was delicious and truly lived up to it's hype (and the best part was that we got a twenty-percent discount)! We also tried three of their smoothies and drinks: Gangsta Baby (peanut butter and various fruits), Super Fruit Smoothie, and a greek yogurt juice as well.

Here is a transcript of the interview:

How has your background affected how you set up the restaurant and chose the menu options?

"It was already set up by a previous owner, and my job was to develop the restaurant as a whole, such as concepts, expanding the menu, and designing the atmosphere."

How do you know that all of your products are truly organic?

"All of the products are certified and I don't buy anything unless it is. It has to be guaranteed by law and it's important that we maintain genuine organic cuisine."

How can consumers become more aware of what they're eating and how can they avoid false advertising, which is common among organically-labeled products?

"I would say that extensive researching is the best way to go and finding out which produce markets near you are selling the most organic, locally-grown products. Taking the drive to a farmer's market may be a little more inconvenient you'll be living healthier. For example, if you know that an apple normally is five inches and you see an apple at the grocery store that is eight inches, you can clearly tell that it is not organically grown, it has to have some sort of chemicals; this type of knowledge comes with informing yourself on what is actually organic. Stores are going to try to sell you something falsely labeled, so that is why is it so important to look at the product yourself."

How important is it to the business that the products you receive on a daily basis are locally grown and domestically produced?

"Most of the time, if the product is not locally grown, it's not going to be organic and will not be fresh. For instance, if the restaurant purchases produce from California, it will take at least two to three days to arrive here, which means that it most likely will contain chemicals; it's no longer organic." 

Below are some pictures of the most popular menu options at the restaurant:

Falafel Sandwich

Chicken Pesto Wrap

Terry Toss Salad

Kool Kucumber Wrap

Falafel Sandwhich

Chicken Pesto Wrap

Second Edition Ideas (3/23-3/27)

This cover uses color psychology and evokes an air of elegance and luxury.

 Now we finally have plans for the second edition of "Munchies", which will be centered on simple, snack-like desserts. Cooking and/or food magazines that feature desserts or sweets highly focus on using color psychology in relation to text and images. These types of editions utilize dark hues of pinks, purples, browns, and blacks since desserts tend to evoke sensuality and luxuriousness or elegance (these colors have calming effects). 

   In this edition, our double-page spread will be about gluten-free desserts and the trend of gearing sweets towards this health condition. I also know someone who has to abide by the laws of gluten-free living, so we hope to receive some insight from him as well as possibly use some recipes he may have. An idea of a main cover-line for the front cover is, "Gluten-Free Going Global" or "Gluten-Free: Still Sweet."

Plan B (3/23-3/27)

Las Olas Delight

Pesto Chicken Wrap

   After calling ahead and planning a set interview with the local cafe, "My Organic Corner," there were some complications with the owner and his/her availability. Instead, we have scheduled an interview with the owner of "Toss Up Salads", which is a local restaurant that offers gluten-free options, raw meals, organic produce, and vegan as well as vegetarian snacks. We will be asking similar questions to those we had for the previous establishment. Inside of the double-page spread, we will be having portions of the recorded (and written) interview, images of the most popular items on the menu, and in the background, a faded-out panorama shot of the restaurant (a commonly used image-type in cooking/food magazines). The article will mainly be about how this particular cafe is striving to be a model of health and nutrition for the community as well as the importance of eating truly organic. An idea I had in particular for the main cover-line on the front cover of the first edition of "Munchies" is "Toss Up Salads: Bought with Thought, Cooked with Care." 

More details about the restaurant available at: http://www.tossupsalads.com/

The images shown are featured items on the "Toss Up Salads" menu (some of which we hope to photograph and write about in the double-page spread)

Preparing for the Interview (3/23-3/27)

   After viewing numerous food magazines, I have begun draft ideas of layouts for the front cover, table of contents, and most especially, the double-page spread. We will most likely use a panoramic shot of the restaurant as faded-out background for the two-page feature and are in the process of creating cover-lines and sub headlines for the first edition.
   I have begun planning the course of the interview and planning which types of camera shots we will be using for the magazine in general. For the first edition of the magazine, our design will be minimalist (the text and font will reflect this) with warm, earth-tone colors since we will be reporting on organic food.
   As well, I have been researching the restaurant in terms of ownership. This website http://www.organiccornerny.com/#!__team shows the various team members, one of which we will be interviewing sometime this week. In planning the two page article, we have planned for it to be three short columns per page, leaving most of the room for photography and quoted text directly from the interview, as magazines of similar genre generally do not gear their focus on text. Magazines of this nature are made to attract visual attention and entice the senses, as quality food would strive to do.
   The article is going to include an introduction of the owners and restaurant background information, images and description of the foods featured, and the interview (with questions such as, "What prompted you to create "My Organic Corner", "What legacy do you plan on having this restaurant leave on the local community?", "Do you aim to create awareness in the national or even global market?"). We will record the interview as well as have a written record. Stay tuned!
 

Having a Set Direction! (3/16-3/20)

     After contemplating our numerous options for the versions of the magazine, we have decided our official title will be "Munchies" (modeled after simple meals and snack ideas). The first edition of the magazine will be centered on organic, wholesome snacks and meals.
    The double-page spread will be about a local restaurant, "My Organic Corner," and we are planning to interview the owner or a high-position staff member. I have created a list of questions for the interview:

• How has your background effected your dietary choices and how have you incorporated those into the menu options?
• Why did you choose to center your restaurant's mantra on "organic, earth-friendly" cuisine?
• Are hoping to open up more business or establishments geared towards healthy, natural eating?
• How do you verify that all of your products are truly organic? 
• How can people become more aware of what exactly they are ingesting and how can they avoid false advertising (that is common among organically-labeled products)?
• How important is it to you that your foods are locally grown and domestically produced?

Preparation for Print (3/9-3/13)

   Before we decide to sketch out design formats and layout designs for both additions of our magazine, I have been watching episodic tutorials and listening to podcasts that explain the basics of how to use programs such as Adobe InDesign or Photoshop (such as the one below.)

https://www.youtube.com/watch?v=qzE6nZofaI0

   The video describes the usage of the most versatile features such as margins, double-truck layouts, image exportation, and editing tools. In watching these videos, we will be better able to understand terminology and create a project through desktop publishing that is supplemental in content as well as visuals. Since this will be done in school and at home, we are also learning how to adapt the program from Mac laptops to Windows. According to the video some icons may appear different, but will retain the same functionality on either platform. 

    As of recent discussion, we have decided to conduct video blogs, or vlogs, that highlight recipes and touch upon our progress with both editions, such as processes, adjustments to photos, etc. As for choosing a title, we have been unable to decide whether both editions will be specialized on "desserts" or "international cuisine". 

An Idea In the Works (3/9-3/14)

Famous "Butter Beer." 

   While in Orlando this past weekend, I visited the new section of the "Harry Potter World" known as Diagon Alley, where I was inspired by the variety of theme park food. It is widely underrated and the evolution of theme park food has caused it to surge in popularity and recognition (ex. notorious Harry Potter cuisine such as Butter Beer and Chocolate Frogs). As I was experimenting with numerous snacks within the attractions, I thought it would be a creative plan to possibly have one edition of our magazine be about the evolution of theme park food. Food magazines are typically geared towards older audiences, but with having a central idea that is relatable to both younger-aged and older readers like the one aforementioned, we could reintroduce this genre as more modernized.
    Theme park food acclaims its success from being unconventional and true to the original theme it stems from. For example, tourists from around the globe flock to Islands of Adventures in order to be apart of the Harry Potter atmosphere, and "Butter Beer" is known to reenact this sort of experience.
    Food I observed (and tasted) within the parks were inventive, original, and appealing to all ages. The meals are sophisticated and intricate, not solely cheeseburgers and fries, but actual fine-made cuisine. Theme park food is gearing itself towards becoming "food away from home" for tourists to not only enjoy, but still crave even after they leave.

The Process of Planning (3/2-3/6)

   Now that I have a better direction of where our project is going in terms of topic and design, I am researching type of layouts, font styles, and image types. I have also been looking into numerous photography tutorials in order to get a better footing for pictures in our magazine. Since the magazine will be online using the program called In-Design, now we are trying to brainstorm various layout designs for the table of contents as well as double-page spread.
  The images of food and how those pictures are chosen to be placed in the magazine layout is extremely important. In my research, I have found that cooking magazines tend to focus their double-page spreads on the arrangement of photography, clever sub-headlines, and color psychology in order to evoke a certain mood from the audience (as well make the viewer enticed to eat what is being featured.) We are also going to include multiple sidebars of recipes. Cooking and food magazines tend to gear themselves towards middle-aged women, so it is important to keep the content inviting as well as lighthearted.

The Beginning: Brainstorming (3/2-3/6)

   On the first day our group was given directions for the overall project, we were overwhelmed and couldn't come up with many cohesive ideas. But after some researching on magazine genres and popular topics, we were able to decide on constructing a photography magazine. The first edition was set to have fashion photography, featuring images of models and high-end, modernized clothing and accessories and it would also include a feature article on upcoming styles for the summer. The second edition was set to have food photography, with images of various dishes and a double-page spread on the versatility of kale. But after discussing our ideas with our peers, it became clear to us that it wouldn't be a cohesive design and since photography really isn't our level of expertise, it would better to narrow our focus. So, one classmate suggested we simply create a food/cooking magazine and it is what we have decided to do now. We are not completely sure about the title, but we were thinking about doing breakfast-themed and dessert-themed editions as of right now.