Archive Page 2

Meet Foundation Chicago’s Fall Interns!

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Meet Meg!

My name is Meg Ruddy and I currently am a Senior at DePaul University. I am majoring in Digital Cinema with a concentration in Production. Somewhere in the future I see myself working in television production as well as documentary production; however, I’m definitely open to other opportunities. Last winter I traveled to London to study abroad and participate in an internship. The experience was amazing and it allowed me to travel throughout Europe and meet an array of outstanding people from different parts of the world.

Meg will be interning on Thursday’s and Friday’s.

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A little about Mansfield!

Mansfield is completing his last semester at Columbia College Chicago majoring in television post-production and a minor in non-linear editing. With over eight (8) years of editing experience Mansfield volunteers to edit reels for non-for-profit companies.  In the last three years Mansfield’s work experience includes Columbia’s television department where he assists faculty and students with computer lab maintenance, Final Cut Pro and other graphic software. Traveling to other countries has given Mansfield a great appreciation for nature and other cultures.

Mansfield will be interning on Wednesday’s and Thursdays.

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Here’s Graham!
I’m Graham, I just graduated from Columbia College Chicago this past May with a Bachelor of Arts in Post-Production,concentrating on Editing.

Columbia was great. I learned so much from so many different people: professors, classmates, industry professionals…etc. I knew when I started at Columbia that I wanted to be an editor and working on the different projects that I worked on there only confirmed that. During my time there, I worked on many different types of projects, but I found myself drawn to documentaries on multiple occasions. These projects also ended up being my favorite ones to work on and be a part of.

Aside from documentaries, I like to work on music videos and other short length projects. Finding something ordinary and trying to turn it into something fun and creative is always a challenge I am willing to accept.

I also bartend at a seafood restaurant in The Loop. I’ve been with the company for going on five years in September. I like being social, joking around and having a good time, so the job definitely suits me.

Some of my other hobbies include golf, biking, music, and being with my friends and family.I’m looking forward to being able to learn and help all I can here at Foundation!

Graham will be interning on Tuesday’s and Wednesday’s.

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Get to know Kemani!
I am a Film/ Video major at Columbia College Chicago, with a mental focus in directing. Directing is the PASSION, (seriously have a fascination with it) but I have a general major so I can explore all aspects, because not only am I interested in them, but I believe it will benefit me to be well rounded in the matter! Which is one of the reasons why I applied to be an intern at Foundation Content, because there is a great exploration and collaboration of fields! That’s what I want to do. Explore and collaborate! Gain some inside experience! Make some marvelous connections with the Foundation family! I want to contribute as much as possible, to showcase the knowledge I do have, and be present to gain much more! And with that said, I want people to know, I’m a goofball. I laugh. A lot. I smile uncontrollably. Nothing creepy, I promise. I enjoy bringing light to situations, but I am extremely serious about my work. Music is my go-to therapy, photography is my feel-good hobby/obsession, and all things film is mostly what runs through my head, like all day……everyday. I’m excited to start interning and I’m happy that you’ll have me!
Kemani will be interning on Monday’s and Friday’s.
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Meet Tyler!
Greetings!

My name is Tyler Fanning. I’m a twenty-four year old fellow from a really small town in mid-west Illinois. I grew up hunting and clowning around in the woods and crop fields. Somehow, I still managed to be a little geeky. I moved to the big city of Chicago to try to do what I love doing. I have a passion for creating video, as well as for watching it.

I can’t really say that there are a ton of truly interesting things about me. But, I’m over six and half feet tall, so I do stand out a little. Also, I just recently visited Astoria, Oregon where The Goonies was filmed. I was able to see most of the film sites and it felt awesome to be able to geek out in front of the locals.

In May, I graduated from the University of Illinois at Chicago with a BFA in Moving Image. During my spare time there, I taught myself Adobe After Effects and that grew to be my favorite and most comfortable program to use. I enjoy creating motion graphics and I would love to become more adept at doing so.

I’m very excited to start my internship and to get to know Foundation and all of you fine folk.

Tyler will be interning on Monday’s and Tuesday’s.

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All the way from the UK, meet Kristian!
Bio
21 year old creative from the UK, student at the University of Leeds. Motivated by collaborative production, thinking outside of the box and original ideas.

Confident across technical aspects of production (Sony, Canon, Panasonic Camera operation), post production (Adobe Suite, Avid and FCP) as well as being an internal member of production teams both onset, in studio and office environments.

Experience as a runner/researcher and camera operator in live television, music video, short film and live event coverage. Experience as a micro budget director in music video, corporate film and commercial promotion.

School and Major
University of Leeds, UK 
Television Production (Bachelor of the Arts, Honours)
Focus
To be part of a team creating content that is consumed on multiple platforms and that inspires a global audience.
Interest
I am a quartar Danish, a quartar Welsh, but can speak neither language and regrettably have never visited either country.
Kristian will be interning Monday-Friday.
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Where are the brakes on this Spaceship?

Just relieving some Friday stress

A “Great” Start

An Intern’s view of his first day on the job

While the encompassing glass structure of the Foundation office is a cool place to work in (and look out), nothing beats the first day of an internship than going out on your very first commercial shoot.  It may have been a struggle to wake up at 5 in the morning, but to see all of the expensive, impressive equipment and watch director James Lipetzky and his crew in action really gave me a taste of how a professional production operates.

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The commercial, a piece shot for Carle, a non-profit company in health services, was filmed in three different locations throughout Los Angeles.  Each location (a suburban neighborhood, medical building, and local park) delivered a different message while capturing the powerful aesthetic that Foundation is known for.  Using dollies to capture a morning walk, a car mount to follow an urgent pregnancy, and part of the crew to stop pedestrians, dogs, and a golfer from getting in the final shot, everyone seemed to have a blast on the shoot, keeping the positive vibes up throughout the long day.

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Whether I was grabbing equipment, setting up craft services, or getting lost for 40 minutes looking for balloons and cinder blocks, I really felt that I was a part of this project, namely because of all the great people who were working on it and how they welcomed me in.  It was so exciting to see the final product, and I’m looking forward to more experiences on shoots with the Foundation team, whether for commercials, music videos, or anything else that comes our way.

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Cowboy Oyster

Our work for Whole Foods and Omelet continued last week in Morro Bay, where we filmed oyster and abalone fisherman. Neal Maloney of Morro Bay Oysters taught us they way of “cowboy oysters” – which are usually at least five years old and super big. Our Producer, Ben Poster, rose to the challenge and ate one down – in three bites!.

An Evening With Peter Noever

We hosted an “on-site art intervention” in our Culver City studio on the occasion of visionary Peter Noever’s guest lecture and workshop at SCI-Arc on December 9th.  With some of the top creative minds from Culver City’s Conjunctive Points on hand, the ideas, chilli and wine flowed.  Enjoy this piece created by Samantha Hart and edited by James Lipetzky.

 

Paris Eats at Kenter Farms

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Post by our producer Stacy Paris (aka pariseats.tumblr.com)

A popular trend with chefs these days, at least in the Los Angeles area, seems to be “Farm to Table.”  A lot of restaurants are using local, organic farms and creating recipes from what’s available for you to eat.  Last weekend I had the ultimate “Farm to Table” experience!  As part of a series of videos we are producing for Whole Foods, Focus Creeps and I visited Kenter Canyon Farms in Ventura, CA a couple of weeks ago to interview Andrea Crawford and her husband Robert who run the farm.  Consisting of mainly herbs (thyme, rosemary, sage, etc) and lettuces including lots of kale and chard they not only distribute to Whole Foods but also to a lot of the local LA farmers markets.

We arrived at 6am (no fun), for the VIP tour.  They took us to a few of their growing sites and encouraged us to taste anything we wanted from the ground (all organic).  How often do you get the chance to pick up basil, mint (chocolate mint!), heirloom tomatoes, peppers, chard, kale…the list goes on and on…right from the ground.  It was a pretty amazing experience.

Along the way, Andrea was also grabbing a basket of herbs and veggies that we then brought to their house where she proceeded to cook up an amazing feast using all these fresh ingredients.  Although Kale has been around for a while, I have discovered it in the past few years and cooking a TON of it the past year.  So I was super excited when Andrea cooked up her Winter Greens Pie consisting of homemade crust and kale, chard, fennel, leek, raisins and pinenuts.  It was as delicious as it sounded and looked.  She also cooked up a Roasted Tomato and winter squash soup with homemade creme fraiche!   The meals were delicious, but what made it that much more unreal was the ultimate farm to table experience.  I was eating meals cooked with vegetables we had just picked that morning from their farm!  It definitely made me want to eat more local and organic than I already do and support all our local farmers.

As a producer for Foundation Content, I have the pleasure of getting to learn about new things based on what project we are working on at the time.  This project was definitely one of my favorites so far since I was able to bring together what I do for work and my love of food (check out pariseats.tumblr.com)!  Hopefully, you will get the same pleasure after watching our video and maybe re-creating these dishes with Andrea’s recipes!

Winter Greens Pie with Raisins and Pine Nuts

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I make this pie with a combination of Lacinato Kale and Golden Chard. I slice the greens very finely—the culinary term is “chiffonade.” You can make the pie in a rectangular or round tart pan*. A few lightly dressed salad greens make the perfect accompaniment.

8 servings

Crust

6 ounces organic unsalted butter, room temperature

2 ounces non-hydrogeonated organic vegetable shortening, room temperature

1 ¾ cups organic unbleached all purpose flour

½ cup King Arthur whole wheat flour

1 teaspoon sea salt

4 -5 tablespoons ice water

Filling

1 bunch (about 10-ounces) Lacinato kale, ribs removed and very finely sliced, about 4 cups

2 small bunches yellow chard, tough stems discarded, very finely chopped, about 4 cups

1 teaspoon kosher salt

2 tablespoons extra virgin olive oil

1 fennel bulb, trimmed, quartered and very thinly sliced

2 medium-sized leeks, white and pale green parts only, very thinly sliced

6 ounces soft fresh goat cheese, crumbled

½ cup raisins

2 tablespoons pinenuts

1 tablespoon sugar

1/4 teaspoon freshly grated cinnamon

1 Egg white, beaten to blend

For the crust: Using a wooden spoon, blend the butter and the shortening until smooth. Add both flours and salt. Using pastry cutter or fingertips, blend flour into butter mixture until mixture resembles coarse meal. Gradually add ice water and stir with a fork until moist clumps form. Gather the dough into a ball. Divide the dough into two even pieces. Form each piece into a 6-inch long log. Wrap dough in plastic and refrigerate 20 minutes. (Dough can be made up to 4 days ahead.)

For the filling: Combine the kale and chard in a large bowl. Sprinkle with the kosher salt and let stand until wilted, about 1 hour.  Working in batches, arrange a layer of greens on a clean dishtowel. Roll-up the greens in the towel and squeeze to remove excess moisture.

Meanwhile: heat the olive oil in a heavy large skillet over medium heat. Add the fennel and leeks and sauté until tender, about 8 minutes. Add the kale mixture and stir briefly over medium-low heat until the greens are just tender, about 3 minutes. Transfer the filling to a large bowl and let stand until cooled to room temperature.  Mix in the goat cheese, raisins and pine nuts and season the filling to taste with salt and pepper.

Preheat the oven to 375ºF. Roll one dough log out on a lightly floured surface to an 11×15-inch rectangle. Carefully transfer the dough to an 8 1/2-x12-inch tart pan with 1-inch-high sides and a removeable bottom. Press the dough onto the bottom and up the sides of the pan. Trim dough even to the edge of pan. Spoon filling into the crust and spread evenly.

Roll the second log out to a 9×13-inch rectangle. Transfer the dough to the tart, pressing the dough at the edges to seal. Using a small sharp knife, make several small cuts in the top crust to allow steam to escape. Combine the sugar and cinnamon in a small bowl. Brush the top of the pie with egg white and sprinkle with cinnamon sugar. Bake until the crust is golden brown, about I hour. Serve the pie warm or at room temperature.

*If making a round tart, form the dough into balls and flatten the balls into disks. Roll the dough out to two 12-inch rounds. Prepare the pie as directed using a 10-inch round tart pan with remeovable bottom and 1-inch high sides.

CANNOT STOP WITH THE COFFEE

CANNOT STOP WITH THE COFFEE

so wired right now on cofffffffffffffffffffeeeeeeeeeeeeeeeeeeeeeeee. bah! FROTHED MILK!


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