YMS's blog

We were into the last weeks of the Youth Media Sanctuary.

Hours upon hours of editing, editing, and editing (so serious, so meticulous!), calls for some silly.

Darian's shoes (adored by many here).

Showing some love for the camera.

Chocolate-beet-cake.

...with orange poppy seed frosting*

1 cup sugar
1/2 cup oil
1/2 cup cocoa powder
2 eggs
2/3 cup beet, cooked and pureed
1tsp vanilla
2 tbsp strong coffee 
1 1/2 cups flour
1 tsp baking powder
1/4 tsp soda
1 cup milk

1) Stir oil and cocoa
2) Add eggs, vanilla, coffee and beets. Beat until well combined.
3) Add flour, baking powder, soda, alternating with milk
Bake 350 for 25 minutes

Frost with whipped creme, orange zest and poppy seeds

*poppy seed/orange combination inspired by David Lebovitz Moist-Chocolate Beet Cake 

Today we started shooting...

Most of today's session was spent mind mapping ideas and giving feedback and advice to one another. This is the heart of where conceptual turns into actual and we are pretty excited to start shooting next week!

Pina Colada

Sometimes things just sync, like today. As we came in, it just so happened that Brenda Ann Kenneally, photojournalist extraordinare, was just finishing up the last details of the Santuary’s Spring 2012 Facing Change Exhibit...

Day 2 started with an introduction to camera and production techniques. Viewing clips of different types of camera angling and movement provided a springboard for YMS 2012 participants to create 1 minutes shorts (for some the first time behind the camera).

August 11, 2011/ Zucchini and Corn Pancakes

Today we had two stations going on--Ellie making zucchini pancakes and Amy making corn pancakes. But before we started cooking, the kids measured and made their own pancake mix to take home. They also took home a cookbook with all the recipes we made together this past weeks.

Zucchini Pancakes:

2 cups whole grain wheat (or combination of oats, cormeal, etc)

2 Tbsp brown sugar (optional)

2 Tbsp baking powder

1/2 tsp salt

4 Tbsp oil

2 eggs

2 cups milk

1 tsp cinnamon (optional)

2 cups grated zucchini

Grate zucchini. In a bowl add beaten eggs and all other ingredients. Scoop ¼ cup of batter and cook over a medium heat on cast iron or a sprayed pan until you see bubbles forming. Turn once. Serve hot or cool and freeze.

August 9, 2011/ Pinapizza

Slices of pineapple for the crust

yogurt for the sauce

fruit for toppings: strawberries, grapes, bananas,

seaweed sheets for the plate--ok, out of dozen kids maybe 3 tried seaweed, but it made for good conversation and beautiful art :)

August 4, 2011/ Spinach Quesadillas with black beans salsa

Spinach Quesadillas

Serves 8, but we made more :)

16 whole-wheat tortillas (8-inch)

4 cup thawed frozen spinach, squeezed dry (2 bags of washed)

2 cups mexican blend cheese mix

Sprinkle cheese over one tortilla, top with spinach; season with salt and pepper, garlic powder, onion powder. Top with another tortillas. Place quesadillas on a cast iron or skillet and cook until cheese is melted and heated through, turning once. Top with salsa and sour cream.

 

Black Bean and Corn Salsa
2 cups of cooked yellow corn

DIY SnackShop at the Collard City Growers lot

August 2, 2011/Veggie Slaw

Today we had another hot afternoon, but we had a nice shade at the CCG lot where we worked on our slicing, grating and combining skills. Here the recipe:

Veggie Slaw

2 cups shredded zucchinis