Five-Shot Sequence

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After working with video in Digital News Production and Digital News Reporting, I thought I had it down.

But trying to use video to tell a story in a way that I won’t be manipulating with my own narration in editing is tough.

Yet tackling it will only help me in the future.

Like Mark Briggs writes in chapter eight of “Journalism Next:” “Those who go on to journalism school will graduate with a broader array of skills than most of the experienced journalists working today.”

When I graduate from Auburn, I will know how to shoot, edit and tell visual stories both for news and for more documentary-style stories. As someone hoping to go into magazines, which are going through their own digital evolution, this is going to make me a marketable job applicant.

Writing is wonderful and I love it, otherwise I wouldn’t be in the field that I’m in. But skills in writing aren’t enough anymore.

So though it stresses me out sometimes, being able to produce video work that my teachers are asking me to this semester will truly help me as I apply for jobs. I won’t be floundering in the digital world.

As I began to tackle this 5-shot sequence, I knew I wanted to do a food how-to. So I thought of something simple–if I have to focus on shots being in order I didn’t want to worry about capturing a billion steps.

It seemed tedious to me at first, but then I read chapter five of Kenneth Kobre’s “Videojournalism: Multimedia Storytelling.” In the section on shooting sequences he writes, “Just as goods in the pantry don’t make a meal until the proper ingredients are mixed in a recipe, all those shots seem unrelated only until it’s time for the final edit.”

Wow, how true that is.

As I shot, I started to think about flow and how things would work together in the final product. That’s when the sequence started coming together.

In the video below, my friend Sarah Crawford shows us how to make a popular party snack–Golden Grahams Candy.

Take a look:

Coming up with the sequence turned out to be easier than I thought. The difficulties came when I realized that I had taken seven-second shots and not all of them were sturdy.

Due to nowhere to fit the tripod, I practiced bracing as I filmed. I am apparently not quite as balanced as I once thought. I found a few places that shook during editing that I hadn’t noticed in the field.

So lesson one: take way longer footage of each shot so I can ensure stable video.

The other problem I encountered was that my friend spoke a little too quickly in her video. I had to separate sentences in editing.

Lesson two: ask the interviewing to speak slowly and clearly.

These were the two issues that jumped out at me. So now if I were to tackle a larger news video, I would know to cover my butt with tons more B-roll and exert a little more direction/control in the interview.

Overall, I like this piece. I think I could produce similar videos for how-to features at the magazine I’ll be interning at over the summer. Who knows? Maybe I’ll be one of the first interns to take the challenge to work in multimedia at Alabama Magazine!

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Ethnic in Auburn

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Seoul BBQAmerica is known as the melting pot, right?

One great thing about our country is that everyone came from somewhere else–sometimes way back on the family tree and sometimes directly. China, Korea, France…the list goes on and on.

This variety of culture has led to a variety of food. If you ask someone their favorite type of food, I seriously doubt they would say American. Nope. It’s Italian or Chinese or, more popular recently, Thai food.

And lately, Auburn has been embracing this culinary diversity. Along with a new Steak and Shake and the promise of Jim ‘N Nick’s opening in February, two new ethnic additions have also popped up recently: Sakura (Japanese) and Pho Lee (Vietnamese), both located on Glenn.

Both opened in the last few months and both represent the demand for more variety of available cuisine.

Personally, I’ve been trying to get a taste of Auburn’s lesser-known ethnic cuisines. A recent trip to Seoul BBQ on South College Street gave me a glimpse at something I hadn’t tried anywhere else–Korean food.

I tried something called Yukgaejang, which is a spicy beef soup with vegetables (pictured below).

Yukgaejang

 

On a cold January night, this steaming soup absolutely hit the spot. The waitress recommended I ask for it a little less spicy, or else it would burn my mouth. Thank goodness she did, because it still had quite the kick on the “less spicy” level. But I liked it.

In addition to the vegetables, there were a few strange, twig-like noodles (at least I think they were noodles) that gave a nice textural contrast from the simmered cabbage and shredded beef. It was definitely different from anything I’d ever had before.

And that’s the great thing about trying different cuisines: you get to do something different. You get to see how people from other parts of the world eat. Some dishes may seem odd (read: Korean fish cakes), but hey, you never know what you could like!