Month: April 2021

1. Visual story about my friend Anastacia’s baking business
2. Story about Anastacia speaking with her family from Trinidad and potential visitation.
3. The volcano erupture in St. Vincent and interview St. Vincy residents who have relatives on the island and show if there are donations around the Brooklyn or Queens area to give away.

1. A day in the life a friend of mine who in this quarantine has still continued to going to gym and posts her own workouts on her social media.
2. A story about a someone I knew from high school has her own baking business.
3. A day in the life of someone who is observing Ramadan.

 

Intro to Video Journalism

With video, we build on the compositional techniques of photography and the structural, storytelling aspects of audio with one obvious additional element: Motion.

How does video storytelling for the web and mobile differ from TV and film?

• Need to be CLOSER to your subject. Web videos are smaller and more compressed.
• Something like 20 percent of online viewers bail on a video within 10 seconds. So you don’t have a lot of time to grab your viewers and make sure they stick around.

How important is audio?

Good audio is of paramount importance. If you have low-quality video and good audio, the video will still be watchable. If you have gorgeous visuals but terrible audio, it will not.

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Shooting Your Video

There are two main components to any video: your interviews and your B-roll. The rules of composition we learned for photography (thirds, colors, patterns, symmetry, etc.) all apply here, but you also need to keep an eye out for motion. Tracking shots involve following the action with your camera, while static shots involve keeping your camera still, but that doesn’t mean there’s no motion involved; you might just be letting the action go in and out of the frame.

As with the photo essay, since you will be shooting on your phones for this assignment, it is hugely important that you DO NOT SHOOT VERTICALLY.

 

What is B-roll? And what difference does it make?

A big difference.

 

Things to keep in mind while you’re shooting B-roll:

1. Shoot more than you think you’ll need.
2. Get a variety of shots. Close-up, medium, wide, detail shots, static shots, tracking shots.
3. Use a tripod whenever possible. If you don’t have one or you’re shooting in a mobile, chaotic situation, be resourceful about stabilizing your shots.
4. Think about your interviews and let them inform your B-roll shooting decisions. Look for shots that illustrate what the person is talking about.
5. Hold your shot longer than you think you need to. A good rule of thumb is to hold it for at least 10 seconds (AFTER it’s already steady).

 

Things to keep in mind when you’re shooting your interviews:

1. Frame the shot with your subject on one of the thirds, angled so that they’re looking slightly INTO the frame. Have them look at you, not at the camera, so be mindful of where you are sitting. It’s a bit intense when someone looks directly into the camera.
2. If you’re working with a translator, be mindful that the subject will want to look at them, so make sure they are positioned in the ideal place to draw the person’s gaze.
3. Prioritize good audio.
4. Make sure their face is lit, but not too harshly.
5. Think about composing the shot in a way that allows for some negative space where the Lower Third will eventually go.

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When is narration necessary?

Sometimes, you can let the subjects of your video tell the story all on their own — as long as you edit with care, presenting what they’ve told you in a way that makes narrative sense. One benefit of non-narrated videos is that they can feel more organic. There’s no disembodied voice stepping in to tell the story, which keeps the focus on the characters in the story.

But sometimes, for clarity’s sake or for stylistic reasons, narration is necessary, or text.

Narrated videos

https://www.nytimes.com/video/world/americas/100000007049738/as-coronavirus-approaches-mexico-president-looks-other-way.html?playlistId=video/Most-Viewed

https://www.nytimes.com/video/world/americas/100000005277141/the-last-taushiro.html

Text-Narrated videos

These are more and more popular thanks to social media distribution because they automatically start playing as you scroll through your feed and they can be watched without sound.

Non-Narrated videos

Islamic exorcisms used as a ‘cure’ for homosexuality in Indonesia: ‘If I am Muslim, I can’t be gay’

 

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Upcoming Dates

Pitches are due this Wednesday April 12 for your video assignment: a two-minute video news story. (Give or take as much as 30 seconds depending on how tightly paced and edited it is.)

This video can be narrated if you are interested in broadcast video and want on-camera clips of you doing “stand-ups” for your reel. A stand-up is that clip at the end of a news package where the reporter is typically standing there with a microphone summing things up and doing their sign-off.

Here’s what I’m referring to:

There was a herd of bison walking right toward me at @YellowstoneNPS today! pic.twitter.com/sdrBvojpwF

— Deion Broxton (@DeionBroxton) March 25, 2020

Freddie made me smile today. This is probably the first authentic smile I ever gave on TV. pic.twitter.com/dDUkmNi2UQ

— Deion Broxton (@DeionBroxton) April 7, 2021

And here is an example of a broadcast reel:

I will be graduating from Georgia State University in December and am looking for my first sports reporter/anchor job. Your RT would help me out tremendously! pic.twitter.com/sdZHiCueKu

— David Schiele WBIR (@Deacon_Schiele) November 5, 2018

If you are not interested in being on-camera, the video can be non-narrated: doc-style and character-driven.

Restrictions are loosening and some of you may already be vaccinated, which is great. But I still ask for the highest possible degree of caution as you set out to make this video, so if you’re doing a story about someone outside your bubble, I highly encourage you to find a story you can film outdoors if possible. Luckily, it’s getting warm out so that shouldn’t be too painful!

 

HOST INTRO:  The restaurant industry has a significate share in the Mauritanian Gross Domestic Product (GDP). The capital of Mauritania, Nouakchott’s restaurant industry, has seen some of the most unprecedented challenges caused by the COVID-19 Pandemic like all other restaurant industries in the world. Many businesses have been forced to make some notable changes to the way they operate. These changes include laying off some of their valuable employees. One unexpected impact that resulted from the Pandemic is the thriving in the street food business. Fatimetou Vall spoke with one woman who was a chef assistant at the NKC SPOT who had been laid off from work and started a new business in the Pandemic. 

TRACK: I’m here in Avenue Abdel Nasir in Nouakchott with Takiya Ahmed, watching her selling food from her food truck. Takiya was laid off from work during the pandemic, and she was not eligible for unemployment under the Mauritanian government. So, she decided to start her own business and open a food truck on the street. Takiya’s not the only food truck owner here; This avenue has about three other food trucks. Avenue Abdel Nasir barely had one food truck pre-pandemic.

AMBI: Customers ordering food and traffic noises.

ACT: Takiya: I was a chef assistant for more than five years, and the only thing I never imagined was to be laid off from work. However, when the pandemic started and the restaurant, I worked in had to close all dine-in, which was a large part of their business strategy due to locale government restrictions, a curfew was 8 pm. They transitioned to takeout and delivery services, so I knew I would either be laid off or get fewer hours of work.

TRACK: She said that it’s been a serious challenge.

ACT: Takiya: It’s been very demanding for me to start a new business in the middle of the pandemic. I didn’t have enough money to buy all the necessary equipment I needed. I had to take a loan to buy a food truck and start the business.

TRACK: Yet, she could start the business and do something she like while earning a living out of it.

ACT: Takiya: I’m anticipating getting out of this business to support my family financially while pursuing my habit. I have four children, and my husband has a disability. Therefore, I see this business as an opportunity for me to spend more time with my family and take more care of my husband.

TRACK: In Mauritania, women are less likely to work in the street; however, cultural belief didn’t hold Takiya from supporting herself and her family.

ACT: Takiya: I Wake-up at 6 AM every day, and I prepare breakfast for my family and food truck. I cook fresh bagels, croissants, and bread. In Mauritania, French bread is an essential piece of breakfast. I then drive my food tuck to Avenue Abdel Nasir where I sell fresh breakfast with traditional Mauritanian tea. At 11 AM, I start preparing for lunch in my truck. I cook chicken, meat, and falafel sandwiches. I also cook rice because it’s a typical meal with chicken here and serve them with soda or juice around 12:30 PM.

TRACK: Unemployment will continue to be a severe economic issue for a while; however, employees can be creative and see it as an opportunity to start their businesses. For Baruch College, I’m Fatimetou Vall.

 

 

https://soundcloud.com/exclusivesam/ice-cream-truck-owner-radio-story

HOST INTRO: Around March of 2020, the COVID-19 pandemic forced most businesses to shut down and also brought many complications to ice cream truck owners. The ice cream season typically starts off from March 1st all the way to October 31st. With the pandemic taking over most of the year, these ice cream truck owners were hopeful to even just a late start to the season and not fully miss out on some profits. Financial problems were truly what affected these set of owners throughout the year; one of our reporters Samuel Pereira, was able to speak to one of these ice cream truck owners who has been in the business for more than 15 years, and talk about the problems and the future. 

AMBI: Sound of Ice Cream Truck jingle. (FADES DOWN AS TRACK BEGINS)

TRACK: Marcos Pereira, an ice cream truck owner, sits by the Flatiron, on the corner of 23rd st and Broadway. His truck is a mix of red at the bottom and covered with silky white paint, because his truck is not franchised and is considered an independent owner. Alongside the windows, the menu shows everything that is available to buy. Some of those include popsicles: Spiderman, Power Puff Girl, and Spongebob. As well as vanilla, chocolate, strawberry and cookies & cream ice cream; all served with a regular, sugar or waffle cones. A selection of drinks like slushies, water, and all types of sodas. While wearing a simple light blue mask, he stands by the window to wait for customers as they approach to buy something. 

ACT: MARCOS: Normalmente, aquí es donde parqueo durante todo el día los sábados y domingos. Yo lo llamo mi “sweet spot”. La razón es que es una zona muy poblada. Si miramos a la derecha, se puede ver la Flatiron, que está siendo reparada, pero mucha gente tiende a tomarse fotos aquí y aumenta la cantidad de clientes que tengo. 

TRACK: He mentions Shake Shack across the street, which also drives more people to the area and helps him get customers.

ACT: MARCOS: Me siento exactamente en la esquina para que la gente que camina arriba y abajo de la calle 23 pueda ver el camión y pensar en comprar. Con mi camión siempre pienso en la ubicación, una buena ubicación equivale a más dinero.

TRACK: Mr.Pereira seemed to have a sad look on his face, as he continued to talk about the pandemic that started the downfall of his business. 

ACT: MARCOS: No ha sido un gran año para mí ni para el negocio. Debido al coronavirus no pude trabajar todo el año el año pasado, pero no fue porque no pudiera. Fue más una decisión consciente que tomé para mantenerme a mí mismo, a mi familia e incluso a mis clientes a salvo. Esto de la pandemia no es una broma, así que me lo tomé en serio. Aunque me puso en una mala posición financiera.

TRACK: A year later things have started to get better. The City of New York and its officials, has allowed many restaurants to open, most of the people have gone back to work, and children are going back to school. For Mr.Pereira this means the start of his business once again.

ACT: MARCOS: Sí, estoy muy emocionado. Aunque las escuelas no están completamente abiertas, me ofrecen la oportunidad de ganar un poco más de dinero con las ventas de los niños y sus padres. Ha sido duro este último mes de marzo, el clima cambia sin previo aviso y el clima frío como el de hoy no es bueno para los negocios. No vale la pena gastar gasolina, diesel y mercadería para uno o dos clientes por hora, simplemente pierdo dinero en ese momento.

AMBI: Sounds of Mr.Pereira attending customers (FADES DOWN AS TRACK CONTINUES)

TRACK: Children with their parents, nannies and their kids are Mr.Pereira’s main customers. When kids see the truck they tend to always ask and even beg their parents or nannies for some ice cream. 

ACT: ANNA: As you can see I am a nanny. I work with a family of two kids and I love them, but whenever we pass by ice cream or toys they always stop me and ask me to get something for them. I typically say no, but when I do say yes, the vendors have to be strictly wearing a mask and gloves. I am not risking the children to be exposed to the virus, my job is to keep them safe and that is what I’m gonna keep doing. 

TRACK: And even people who work around the area are his customers and they tend to buy ice cream even on a cold day.

ACT: HENRIQUE: I work in the building behind the truck, in maintenance. Whenever I get on break I like getting ice cream for dessert, and I have become one of his customers. But to answer your question, I don’t really care if someone wears their mask, but its food, you better have a mask and even offer some hand sanitizer, I do not want to catch that virus. 

TRACK: It may all seem swell, now that Mr.Pereira’s business is back on track as he hoped. But with being absent for over a year things can change. Competition for ice cream vendors has increased and with Mr.Pereira leaving his stops empty for over a year, other vendors tend to take advantage of that. There is this unwritten rule between ice cream truck owners, of not stepping on one’s “territory”, and just like wolves or other animals mark their territory, Mr.Pereira has had hold of this location for many years, making it his. He even had to confront the other owner of the Softee truck who kept taking the spot.

ACT: MARCOS: Déjame contarte sobre esto. La competencia está en todas partes, especialmente con los propietarios del señor Softee. Y alrededor del área hay como otros tres camiones de helados, y como yo no estuve aquí durante todo un año, alguien decidió estacionar su camión literalmente donde estamos parados. Creo que ese es mi mayor problema, la gente que intenta tomar mis rutas y mis paradas, se lleva a mis clientes y eso no me sienta nada bien.

TRACK: The health department normally has many rules for vendors; some being, wearing gloves, keeping the area where food is handled clean, always wearing a cap or hat and giving out napkins with every order. With COVID-19 the health department has extended its rules, making vendors use hand sanitizer, and wearing a mask at all times when handling food and customers. Mr.Pereira believes having these rules is important.

ACT: MARCOS: Desinfectante de manos, montones de mascarillas y guantes. Como dije antes, necesito mantenerme a mí mismo, a mi familia y a mis clientes seguros, y qué mejor manera que seguir las reglas establecidas. He tenido clientes que se me acercan y me dicen que otros proveedores no están usando sus máscaras, y eso los hace desconfiar al comprar. Entonces, si usar las máscaras y seguir estando seguro, atrae a los clientes, continuaré haciéndolo.

TRACK: With vaccination rates going up and many New Yorkers expecting this upcoming summer to go back to normal, Mr.Pereira is looking forward to more sales, and has a sense of optimism, in this new ice cream season. As he thinks more about his future, he believes that it will not only help him sell more ice cream and make more money, but ultimately make up for the lost time during the pandemic that left him and his family in a financial predicament. For Baruch College, I am Samuel Pereira here in the city.

HOST INTRO (unrecorded):  As the pandemic continues to force people inside, many trends have emerged. Whether it’s making sourdough, replicating TikTok dances, or adopting dogs, people have found many creative ways to use their extra time. Our own Noel Stevens reports on one of these trends that’s been getting a lot of attention lately.

AMBI: Door opening/closing, street noise

TRACK: One of the newest quote-un-quote “pandemic trends” is home mushroom growing kits. Articles about them have been popping up more and more in the last few months, and the companies that produce them are seeing their sales surge.

I spoke remotely with a grower in Fleetwood, Pennsylvania named Myc Tyson, Myc spelled M-Y-C. We talked about the mushroom business and how the pandemic has impacted him and his company.

ACT: Tyson: (:34) I can’t make enough of them on my end to satisfy the demand so y’know, now is like the golden age for mushrooms I think, and people are really catching on.”

TRACK: Tyson’s background is primarily in web design and marketing. However, following his time serving in the military, Tyson struggled with depression and drug use. He fell in love with mushrooms after finding that they improved his mood and, he believes, his health. Soon, his hobby turned into a passion, which then turned into a career.

ACT: Tyson: (6:41-7:05) I started the reddit mushroom community, r:mushroom growers, and that was like my place to really get out all of that energy that I had, all that excitement that I have for mushrooms in one place. And now that’s grown to, I think we’re at 150,000 subscribers, which is really cool, I can’t even keep up with it anymore, it’s insane. And y’know that was the hobby stage and that slowly turned into a business.”

TRACK:  Tyson’s outfit is small, consisting of himself, his wife, and an employee or two. Before January of this year, he responded personally to every email and DM his company received, until finally bringing on a customer service representative.

ACT: Tyson: (25:57) Before January I’d say we were working anywhere from 90 to 100 hours a week, it was just ridiculous.

TRACK: Five years ago, Tyson started with only a plastic box and some spores. Now, he has his own production facility and has just finished building his own sterile chamber, or, clean room, for mushroom development. He credits his can-do attitude for the success.

ACT: Tyson: (17:03) For me, I’ve always sort of been a Macgyver, let’s figure out what we can with what we got around us and most good mushroom growers are, like Macgyvers, they always just kinda slap something together and make it happen, make it work…”

TRACK:  Ultimately, the customer will receive a product that requires little more than keeping a block of nutrients moist, but creating the kits is much more complex. Each one starts from a petri dish. Development of these mushroom cultures can take months.

ACT: Tyson: (24:26) From start to finish, if we count the time from the culture, it’s probably about 60 days or so, but depending on the species it can be very slow or a little bit faster than that.”

TRACK: So, from a consumer’s perspective, what’s the appeal?

TRACK:  I spoke with Silas Ryan, a data analyst, graduate student, and fungus enthusiast in Crown Heights, Brooklyn. In total he’s purchased about a dozen mushroom kits in the last year. He believes the process itself is what appeals to people and thinks the kits’ popularity will last well past the pandemic.

ACT: Ryan: (8:30) I think people are doing it for the experience…It’s a very quickly-growing houseplant that you can eat, *laughs*

TRACK: Some companies are even expanding. Ryan explained that Smallhold, a Brooklyn-based company, only started selling kits to the public because of COVID-19. Originally, most of their mushrooms were sent   to local eateries and grocery stores. When restaurants in New York shuttered last year, the company had to adapt.

ACT: Ryan: (7:10) The start of the pandemic is why they started selling grow kits to the public because all the restaurants shut down. So, they’re like ‘now what?’ so they kind of did a pivot. And I think it got really really popular because they were constantly selling out. They did like monthly subscriptions where you get one every two week and that kind of thing.

TRACK: Smallhold was profiled in the New York Times last February along with another popular mushroom company based in Maine called North Spore, which reported a rise in sales of about 400% in the last year. Tyson’s business, among many others, has also seen a sharp increase, and it shows no signs of slowing down.

TRACK: For Baruch College, I’m Noel Stevens

https://soundcloud.app.goo.gl/U7bR4NBPtR6vyWNR8

Host Intro:  Since the beginning of COVID-19, the virus caused a decrease in the economy, created devastation for businesses forcing working class people to resign or shut down their business for good. In order for some businesses to continue their revenue, former employers became creative by working from home for their clientele. A hard worker such as Anastasia Sahai, who is a culinary chef, has been unemployed due to the pandemic. She then established herself through social media platform on Instagram @bakedbyana_nyc baking delightful desserts. Although she has been on the rise to make money with her creative baking skills, she has been overwhelmed during the pandemic of missing her family from Trinidad and has not continued her yearly visitation since the boarders remain closed.

Track: I am here with Anastasia Sahai in her comfortable two bedroom apartment in Bensonhurst, Brooklyn, NY. We decided to have a one on one interview to capture her daily routines of how she prepares to make delicious delights for her clients and also discuss the challenges of not seeng her family.

AMBI: Sounds of oven trays, baking machine, and timer.

Act: Anastasia: So when I graduated culinary school my plan was to stay there and some of my professors told me that the opportunities over there aren’t really that good. As a chef there’s only so high you can go and you’re probably working at a hotel because Trinidad is so high on tourism. I came over to New York and with not really any help, all my family still lives in Trinidad, I worked 19-20 hour shifts for catering companies all over the city.

Track: Anastasia migrating from Trinidad took the opportunity to establish her culinary dreams in the big city. She dedicated her time and effort working long hour shifts and managed to visit her family. Since the pandemic occurred she took a different route from being out of a job to creating a small culinary business for herself at her own home.

AMBI: Sound of apple pie crust splitting.

Act: Anastasia: Now after Covid I was out of the job almost 90% of the food industry and since I worked in catering most of my career most of the restaurants were opening and catering companies have no clientele right now. It gave me an opportunity to explore at home and go into things I’m interested doing like my own little business such as baking horderves, pas sweets and also do full size cakes from the comfort of my own home to a small specific clientele.

Track: Because Anastasia is concerned about social distancing, she is ecstatic receiving her orders via phone messages or emails.

Act: Anastasia: Because of Covid I have been doing all of my orders contactless from messages, emails, and calls.

AMBI: Sound of client leaving voicemail of placed order.

Track: In terms of staffing, a culinary chef’s hands is always busy with baking and delivering. As for additional help, Anastasia receives help from her live in boyfriend Josh to help with  carryout deliveries

AMBI: Sound of both Anastasia and Josh speaking.

Act: Anastasia: Usually when I have a big order Ill be in the kitchen for 4-5 hours getting everything ready baking my things the day of drop off so while Im baking and cooling everything, my partner boxes everything up, packages it, sticks the logs on all the boxes and then we deliver.

Track: Anastasia manages to remain occupied with her small business although it has been almost 2 years since she hasn’t seen her family in Trinidad. The boarders still remain close and there is no specific date when they’ll re-open to the public.

Act: Anastasia: I think to keep myself super pounded-busy I tried to go home as often to see my family and about a year and a half ago they closed the boarders to Trinidad because it’s a very small island so if one person gets sick a lot of people get sick and they haven’t really opened it back. Everything in Trinidad is open except for the boarders so it’s the first going on two years since I haven’t seen any members of my family

Track: Anastasia has overcome her overwhelmed sorrow for her family into taking her culinary skills into another level. She dedicates her time between baking at home and in contact with her family, even though it’s not face to face. With Covid still on the rise and businesses still not blooming for clientele, Anastasia is hoping for the future she will make her own business store from her own house and sell delicious delights. In the meantime, she is still hoping that Trinidad will re-open their boarders and will see her family again, along me with to visit as well. For Baruch College, I am Desiree Holman.

 

 

Host Intro: There is no doubt that small businesses have suffered financially throughout the pandemic. However, some small businesses weathered the storm and managed to stay afloat. Reporter Marcella Zanetti spoke to a small Brazilian coffee shop and bakery located outside of the city, in the town of White Plains, New York. This Brazilian gem is called Araras Coffee & More.  

AMBI: Fresh coffee brewing.

Track: I am here today with Celina Bredemann while she brews fresh coffee and works on making her Brazilian sweets for the day. She is here to talk about how she was able to keep her small business running throughout the pandemic and her successes as an immigrant business owner. She started her business over ten years ago with her Paraguayan partner, Marina Cardozo, after they both immigrated to the United States. Araras has since won awards for having the best coffee in Westchester and has even been featured in The New York Times. 

ACT: Celina: (When I started), it was very crazy busy––busy, busy, busy. We were supposed to work only seven hours a day, we work like ten hours a day. But we are very happy.

Track: But then the pandemic hit. 

ACT: Celina: We never closed, but in 2020, we can feel the people disappear.  We stayed open because we are essential, you know. We helped the hospital, the police department, and the fire department, we helped by bringing them coffee everyday. 

Track: Celina tried her best to give back to her community and help those who struggled throughout the pandemic. She thought it was something she had to do since she felt so blessed they never had to shut down, like many other businesses had to. 

ACT: Celina: A lot of people, Brazilian people and Spanish people needed help. We helped by giving basic food to the people. We made a lot of baskets with rice and beans.

Track: The customers’ favorite dish at the shop is a Brazilian cheese bread called pão de queso. 

ACT: Celina: And the little kids come into the store saying “I want cheese bread, I want cheese bread!” Everybody loves the cheese bread.

Track: Being an immigrant in the States has prompted its hardships for Celina and her partner Marina. However, Marina expresses her gratitude for being a part of such an amazing business. 

ACT: Marina: The coffee itself has a great energy, and the store also has a great energy. As Latinos, we are very warm people and we treat our customers as family. And I am very grateful we are open most of the time in this pandemic.

Track: They had to follow strict covid guidelines like every other business. Celine says how weird the transition was, but it was necessary to keep her workers and customers safe. 

ACT: Celina: It is very important to protect us and protect the people.

Track: And the precautions they took, worked. 

ACT: Celina: You wouldn’t believe it. Me, Marina, Eglin, and Gaby, four people working in the store, thank god none of us got covid. 

Track: This year, things are starting to pick up again.

ACT: Celina: This year, we are crazy busy– busy, busy, busy. Thank god! We busy, busy, busy.

Track: Part of the reason why business is going well for Celina’s shop is partly due to the increase in people getting vaccinated.

ACT: Celina: I’m very happy about the vaccine. We took the vaccine because we are in the front, we need to take the vaccine. 

Track: Celina then began to talk about how her immigration to the United States changed her life.

ACT: Celina: The USA opened their hands for me, and gave me a chance to make my dreams come true. I do my best and I know I receive everything the world gives to me and to my family.

Track: Celina has her own Youtube channel where she uploads Brazilian recipes. Her channel is called Celina Brigadeiros. Those interested can also visit the shop’s website to learn more at https://www.ararascoffee.com. 

ACT: Celina: I want to make sweets for everybody! I love to make my sweets.

Track: The story of Araras Coffee & More gives a reason to search for more small business successes. Araras is continuing to expand as a business and welcome new people. For Baruch college, I am Marcella Zanetti