Introducing… the Urban Farm Recipe Book

Recipe Book Cover

Recipe Book Cover

A work in progress as of yet, but this is the final project I’ve been working on for J333. It has been exciting collecting recipes and starting to develop a layout for the interactive recipe book.

Collecting recipes was harder than I initially thought it would be. People seemed excited when I talked about the project with them. However, they wouldn’t follow through and actually send me the recipes. To combat this I developed a qualtrics survey and send it out through my social media networks. Additionally I asked the Urban Farm director to share it with the students. Recipes are slowly trickling in and I am optimistic more will come in over the weekend.

Stay tuned, I will be posting the first few recipes this weekend.


-Julie Grimstad





Saturday Market Interactive Business Card Website.

For this weeks project, I decided to do a website on the Eugene Saturday Market. I was told about a website that you can make your own site. Its a template and easy to use. I have used HTML in the past and I think I speak for all of us what i say HTML is a challenge. Scrollkit makes building websites easy and less time consuming than using line after line of code. 

Using Scrollkit was a little frustrating at first because none of my pictures that i had taken over the term were small enough to use. So I had to get a few pictures off line. Scrollkit is limited to what you can make. This can be a good thing- because a lot of decisions are limited and therefore many decisions are made for you – and it can be a bad thing- because you ARE limited. 

Since I started reporting on the Eugene Saturday Market, I always picked up business cards from the artists that i talked to and interviewed. All of the artists were great to talk to and very friendly. I decided to do an interactive business card website where someone could click on one of the card at it would take you to the artists website or Facebook page.I liked this idea because it take all the work out of trying to find contact information about the artist and  its easy to contact the artist if need be. Many of the business card had no contact information except for a phone number. There was no Facebook page of website of there own to visit. I bridged that gap finding their websites in Facebook and through Google. I took all the work out of finding electronic contact information about the artist. 

The only time consuming part, besides trying different layouts, was scanning each business card and uploading them on the web. I like to use original photos or scans because the resolution of the picture is much higher, and better looking, that using a picture off line. The more a picture is uploaded on the internet, the more compressed and pixalated the photo becomes. If you notice, the background of the website is extremely pixalated. That is because i took it from off line and did not use and original photo or scan.   

I wish I had more business cards to use.But all and all, I think the website came out great and as easy as it was, I was pleased with the outcome. 

HERE is my Eugene Saturday Market interactive business card website. 


Social Food

By Hannah Doyle

It’s no question that Portland is America’s Garden of Eden for street food, but the lunch-hour lines that snake around the 500+ food trucks in the Rose City are hardly a product of overnight success. With its economical ethos and low start-up costs, most food carts take to social media to get the word out on whereabouts and specials.

“People need to know real quick where we are,” KP Sawyer, Social Media Manager at Koi Fusion, says. “Twitter has been the lifeline of Koi since it began and it’s just getting better.”

Koi Fusion is a collision of Korean and Mexican fare, offering up dishes like Kimchi quesadillas and Bulgogi beef burritos. With six locations, it boasts over 13,800 Twitter followers.

Photo courtesy of Koi Fusion Instagram

Photo courtesy of Koi Fusion Instagram

Sawyer monitors and responds to everything from their followers around the clock, and warns against establishments that post content and don’t respond to customer feedback, “It’s one of the worst things a business could do,” Sawyer says, “It’s kind of being the guy at the party who only talks about himself—no one really wants to follow that person.”

Garnering attention from The New York Times and Hypebeast, Koi Fusion produces some drool-worthy photo ops, which Sawyer captures and shares with the 11,000 Koi Fusion Instagram followers.

“People on Instagram go crazy over food pictures. It helps if people have pictures of [Koi Fusion]. If people see that photo they’re going to remember it,” Sawyer says. 80% of Koi Fusion’s Instagram photos come from other user’s accounts.

Sawyer takes screenshots of pictures Koi Fusion is tagged in and posts them on Instagram, with the photographer’s username in the caption. Sawyer says it increases the likelihood of users telling their friends and spreading word about the food truck.

Sawyer doesn’t limit himself to customer-generated content to increase word of mouth, but experiments with competitor’s specials. At every Blazer game, Taco Bell offers free Chalupas if the Blazers score 100 points. Sawyer took to Facebook and Twitter to advertize that Koi Fusion would accept a Chalupa coupon in exchange for a free taco, and received an influx of customers following the games.

Without social media, the turn-out wouldn’t have been as great, which Sally Murdoch, the woman operating social media for the Frying Scotsman, can attest to.

Photo courtesy of Sally Murdoch

Photo courtesy of Sally Murdoch

Murdoch’s husband, James King, is the frying Scotsman himself who serves up fish and chips UK style on SW 9th and Alder. On opening day, he withheld advertising to ensure food perfection and smooth operations. After a mere three customers, Murdoch went to Facebook, Twitter, and email to reach out to her network in Portland. The following day the Frying Scotsman had over 20 customers, and closed early due to selling out by noon.

“Day one was a little painful, I saw it myself,” Murdoch says, “If you don’t know social media and electronic marketing, hire someone to do it.”

Murdoch’s day job is in public relations, so when it came to helping her husband’s food cart, advertising came naturally. Twitter and Facebook are her most used tools to reach their customers.

“You have to time it correctly. You do it that morning when people are thinking about their lunch, and do it the night before so people don’t pack their lunch the next day.” Murdoch says.  When there are specials based on season and availability at the fish market she posts twice—to Facebook first, then Twitter because Frying Scotsman has the most followers on Facebook.

Murdoch stresses the importance of getting a photo to supplement a post, and to post often, “[Social media] has influenced the business through traffic. Having been to the cart, and have someone being on foursquare posting something, taking a photo and friends seeing it—people think ‘god what is that?’”

Customer involvement and loyalty is the aim of the social media game, and the answer doesn’t come from one outlet, but a mixture of whatever social media tools work best for a business.

“Hitting all these different people across different media and not one single media I think has been the best way to get more traffic and more interest,” Murdoch says.

Whether a popular Korean-fusion establishment with 6 locations or a man from Scotland sharing homeland delicacies in a small white cart, social media plays an integral role and shows that social media can tailor to a business any shape or size.

Tasty Cap

Let’s see how Jacqui Thompson makes a tasty cappuccino at Brails Espresso. Thompson has been working at Brails Espresso for about 8 months and she loves how close nit her work place is. She believes the connection allows her and her coworkers to produce a uniform product. Everyone she works with is passionate about coffee and each has his or her own personal niche within coffee. For example, one of her coworkers can’t drink anything else besides a good pullover.

Thompson explains that the first thing to know about your cappuccino is the coffee. At Brails, they use a single origin coffee for cappuccinos because the blend is more flavorful. She uses a scale to weigh out 20 grams of espresso. Brails has an in house grinder but she explains using it with caution because getting the right consistency is crucial. “The way I found that works best is trial and error. Sometimes you need to pull a few shots before it’s the right consistency- with the right time and right weight.”

The next step is tamping. She explains that everyone has his or her own opinion on how to tamp. Thompson shows me two different tampers, all of which I cannot tell the difference between. She explains that there are different types of tampers. Each having quite the effect on the way you tamp. For example, some are concave and some are flat, while others are heavier than others. She uses the flatter tamper and applies about 30 pounds of pressure to the espresso when she tamps. It’s important to note that after you grind the espresso you want the surface to be smooth before tamping.

“As you can see my finger is callused and stained from using it to flatten the espresso as much as possible, so when I do apply the pressure the grinds are receiving the same amount of pressure.”

Thompson says that some people will tamp, lift up and look at it to make sure the grinds are not stuck to the sides. Some people will knock it and tamp again. In her opinion, “Knocking is almost an over tamping. If you’re on point with your tamp initially, then you’re good. You want it to be the same amount of pressure all around.”

There are many variables that can effect a cappuccino. Time is arbitrary as far as the shot and at Brails, they have a ball park of where they should be by looking more at the weight of the shot. They weigh out the glass and use 30 grams of wet weight espresso. “Typically, I use more espresso because under extracted espresso tastes more bitter and sour, while over extraction is a little sweeter.” Not that Thompson wants to over or under extract an espresso, but because she may not have the perfect weight, she will lean towards an over extracted pull of espresso since it tastes a little sweeter.

The next portion is aiming for a really nice microfoam of milk. She always purges first to make sure everything is out of the wand. Since there is so little milk in a cappuccino and steaming takes fairly quickly, she does not need the power to be on extremely high. Instead she will use a lower rate for steaming. She aerates the milk by swirling the pitcher. This gives a nice turn to the milk, for when the wand is submerged in it to help the milk stretch and expand to look like paint. After the steam, she will knock the pitcher on the counter to let air bubbles escape. She gives another swirl so that everything is distributed. “It’s important that everything is in one motion and that everything has a rich creamy texture to it.” Another swirl and everything comes together at the same time.

With thumb and pointer finger outside the pitcher of milk, she tilts the cup of espresso at an angle to start low and comes up high. “You really want a consistent pour,” she says to me. “When it starts filling up, you will come a little lower for your latte art. And the closer you get, the more it will come to the surface and that’s where you get your design. Pull it through, plate it and use a demi spoon. And that’s a cappuccino. That’s what I got for a tasty cap!”

There you have it from Jacqui Thompson. Your tasty cap is waiting for you!

Work over Memorial Day Weekend

This was my first Memorial Day Weekend where I was over the age of 21, which meant I had the pleasure of checking out a few Southern Willamette Wineries. Myself, along with my visiting mother and father, made three stops: first at Domaine Meriwether, second at LaVelle Vineyards, then last at Sweet Cheeks Winery.

My goal for the trip was to soak up the environments of the three wineries so I could get a feel of how the Territorial Wine trail works. Also, pick up additional information through brochures and other booklets. I believe I accomplished all of my goals, which will be evident in the final map.

In the meantime, for all y’all wine tasters out there, I have a review of each of the three wineries I visited over the week. Keep in mind I visited each winery at a different time (duh), so some of the activities of the early wineries I visited weren’t in full bloom yet.

1. Domaine Meriwether: Meriwether is known for its sparkling wines, which is a wine with significant levels of carbon dioxide that makes it fizzy. I am not a fan of sparkling wine (I prefer earthy reds), which means I was not a fan of Meriwether’s different bottles they had to offer. The tasting room was in a giant warehouse, which is unlike any tasting room I’ve seen in the area. I did not like Meriwether’s ticket system for its tasting. I have never seen this sort of tasting system before, and I hope I never do again. It’s a pain. Let’s say I wanted 10 different tastes. I would then need to buy 10 tickets. The plan sounded nice in theory, but after realizing I didn’t like the wine they had to offer, I was stuck with my leftover tickets. Talk about money under the bridge. I ended up giving my leftover tickets to another couple, which they appreciated. Meriwether’s outside sitting area was large and spacious, which made it nice to kick back and chit chat with my parents.

Rating: 2/5

2. LaVelle Vineyards: My favorite part about wine tasting isn’t the wine itself, but the person behind the counter pouring the wine. If this person isn’t good at their job, it can ruin a tasting experience for good. Why would I ever come back to a place where the person behind the counter didn’t keep my attention or teach me anything?  Of the three wineries I visited, LaVelle had my favorite stewardess. She was quick on her toes, smart, and most importantly, not overbearing or annoying. The wine at LaVelle was pretty good, but the stewardess often times made me forget about the wine with her charm. The tasting room was classy, decorated with nice oak and tiles. I would come back to LaVelle not because the wine kicked ass, but because the experience was so great.

Rating: 4/5

3. Sweet Cheeks Winery: Wow. That’s the word that best defines my time spent at Sweet Cheeks. “Wow” is usually the word used to describe the nearby Kings Estate Winery because it fits the bill of “fancy winery.” That doesn’t mean Kings Estate is the most fun though. Of all the wineries I have visited over the past nine weeks, Sweet Cheeks is easily my favorite. Great view, great owners and employees, great decorations, fun environment and most importantly, my favorite wine in the Southern Willamette Valley. Sweet Cheeks’ 2010 Merlot was one of the best things I’ve ever tasted. Loved the hour I spent here listening to live music. Can’t wait to return!

Rating: 5/5

This slideshow requires JavaScript.

Digital Audio Soundscape

By Nick Pothetes

This past week I’ve been diving deep into the world of music. Besides following the world of a cappella, I’m also deeply immersed in a digital audio production class at the university of oregon. Music 447 teaches you the basics of digital audio production, synthesis, sampling, and arrangement; however, what it doesn’t explicitly teach you is how to apply these tools to your own interests beyond electronic music.

So during a recent lecture we learned about the musical timeline, a place where you can arrange samples in time to form a great composition, and something clicked. It suddenly made sense to me. Technology evolving around the study of music has gotten so fantastic that most anyone could arrange a digital composition. Heck! It’s easy enough that you could teach the basics to a small child or the elderly. I quickly suspected that if I dug around youtube a bit I’d find an a cappella trend.

You see, a few months ago a friend shared with me the a cappella work created by up and coming youtube star Jon Cozart, also known as “Paint.” The video I saw was called “After Ever After.” The arrangement is a multimedia performance parody of disney classics. It has seriousness, timbre, and lots of joviality, but the most impressive quality of the video are the group members.  There are four of them. One person for each song, and one person for each vocal part. The only thing is that they’re all Jon Cozart. He used video editing software to place four copies of himself performing next to each other separated by a black frame, and he used new digital audio production technology to create the wonderful harmonies.

With all the “razz n’ jazz” of tablets, holograms, nest, and many other technological innovations, After Ever After may not seem that that amazing, yet it is. Ten years ago it would have been extremely difficult to pull off something like Jon’s video. It would have included difficult to use software, and lots of physical analogue splicing. None of these things would be easy for the average person.

Nowadays though, there’s multiple technologically innovative programs that regular people can easily learn to use to create a wonderful digital soundscape, and in Jon’s case, an amazing a cappella soundscape. Kyma, Pro Tools, and Garage Band are among these yet range in difficulty, price, accessibility, and renown. Despite this, they all can take bits of audio samples and rearrange their place in time, and characteristics such as frequency and timbre to create a new soundscape built from scratch. The potential is amazing, especially for the world of a cappella.

Bellow is Jon Cozart’s (Paint’s) After Ever After:

Jon Cozart (Paint)

Jon Cozart (Paint)