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