Posts tagged Kate Davis

I am so amazed by photoshop. Today in my digital photography course, we brought in self-portraits and learned how to begin editing them in photoshop. The pictures I uploaded here are a before and an after of my eye. It is larger- using the “bloat” tool, and brighter- using “curves,” creating a mask, inverting the mask, then painting the area I want the “curves” level to apply to. Seems complicated, but it is surprisingly easy once you start.

Going hand in hand with these commonplace editing techniques, we have been reading texts about the morality of using these tools in the media and in school photos. Apparently, according to this article, school photo companies now offer retouching packages, varying in price. The ethics of retouching are interesting and scary to talk about because it is happening even if it is not ethical- and these tools can do some pretty cool things, too. I don’t mind having my eyes look a bit larger and brighter in a photograph, but that’s not how I look in reality. I continue to think about these issues as this class provides more stimulating readings and assignments.

-Kate D. 

Today I went out shooting for my digital photography class, and it was the perfect day to do it.  This is a shot that I took of the lake and Jennings, the music building. I edited this in Photoshop (which is what we’re learning in class) by making the photo a bit sharper and working with “curves” to brighten the blue in the sky and the lake and make the trees slightly darker. Pretty cool tools. -Kate D.

Today I went out shooting for my digital photography class, and it was the perfect day to do it. 

This is a shot that I took of the lake and Jennings, the music building. I edited this in Photoshop (which is what we’re learning in class) by making the photo a bit sharper and working with “curves” to brighten the blue in the sky and the lake and make the trees slightly darker. Pretty cool tools.

-Kate D.

I’m at the Manchester bookstore with a couple friends trying desperately to work on this gorgeous day.  For my amazing Ideas and Art course, we are working on idea mapping to visualize ideas rather than try to explore our idea development linearly. I just finished reading a section of Creative Thinking by Michael Michalko in which he describes many mapping techniques that creative “geniuses” - da Vinci and Einstein, to mention a couple- have used in the past. This reading explains that visual mapping allows our brains to pour out connections that do not always work as linear, step-by-step connections, but rather they connect to one element on the page. At the end, you step back and see how all of these branched out elements connect to provide an idea or solution— pretty cool.  I’m diagramming how to convey the experience of food in art. This has branched into images, touching, cooking, tasting, and audio, which all branch into different sub-sections. I have not yet connected these little branches into a solution. Back to work! -Kate D.

I’m at the Manchester bookstore with a couple friends trying desperately to work on this gorgeous day. 

For my amazing Ideas and Art course, we are working on idea mapping to visualize ideas rather than try to explore our idea development linearly. I just finished reading a section of Creative Thinking by Michael Michalko in which he describes many mapping techniques that creative “geniuses” - da Vinci and Einstein, to mention a couple- have used in the past.

This reading explains that visual mapping allows our brains to pour out connections that do not always work as linear, step-by-step connections, but rather they connect to one element on the page. At the end, you step back and see how all of these branched out elements connect to provide an idea or solution— pretty cool. 

I’m diagramming how to convey the experience of food in art. This has branched into images, touching, cooking, tasting, and audio, which all branch into different sub-sections. I have not yet connected these little branches into a solution. Back to work!

-Kate D.

Pasta, basil, onions, oh my!

Last night, two friends and I made dinner in my house. We made pasta with olive oil, basil, and red pepper flakes. As a side dish to add into the pasta, we sautéed onions and garlic in olive oil. This was a nice little dinner, and it was the perfect break from all the work we had to do last night. Also- the combination of flavors with the pasta and the onions was addictive. Luckily we only had one box of pasta! 

-Kate D.

Today was incredibly beautiful. During lunch I went out to photograph two of my friends with red lips as a response to Man Ray’s photograph of “The Kiss” for my photography class. After taking the photos, we spent an hour walking around and sitting on the lawn enjoying the brief spring visit.  -Kate D.

Today was incredibly beautiful. During lunch I went out to photograph two of my friends with red lips as a response to Man Ray’s photograph of “The Kiss” for my photography class. After taking the photos, we spent an hour walking around and sitting on the lawn enjoying the brief spring visit. 

-Kate D.

This weekend I went to New York City to see a Bombay Bicycle Club concert, which was amazing! On Sunday, I was headed to buy a new camera lens (a macro lens- very exciting for food photographs), as I walked by the annual Vegetarian Food Festival. I bought the lens and went back to the food festival to try some delicious treats and take photographs. This term I’m taking a Digital Photography Foundations course, so I am looking for interesting things to photograph wherever I can find them!  These mouth watering molasses cookies are made by Mama Micki’s All Natural Bakery, and I wish this photograph could fully convey the deliciousness I experienced. It was also a great event to try out this new lens and shoot in RAW format (which is easier to edit and contains a great amount of information). All in all, an exciting weekend and some fun photographs to work on in class. -Kate D.

This weekend I went to New York City to see a Bombay Bicycle Club concert, which was amazing! On Sunday, I was headed to buy a new camera lens (a macro lens- very exciting for food photographs), as I walked by the annual Vegetarian Food Festival. I bought the lens and went back to the food festival to try some delicious treats and take photographs. This term I’m taking a Digital Photography Foundations course, so I am looking for interesting things to photograph wherever I can find them! 

These mouth watering molasses cookies are made by Mama Micki’s All Natural Bakery, and I wish this photograph could fully convey the deliciousness I experienced. It was also a great event to try out this new lens and shoot in RAW format (which is easier to edit and contains a great amount of information). All in all, an exciting weekend and some fun photographs to work on in class.

-Kate D.

This question is specifically for Kate. I noticed that you're a vegan and love to cook/bake, which is exactly like me! I was just wondering if there are nearby Whole Foods, if you're studying something that relates to food at Bennington, and if you recommend cooking over a meal plan. Also, do you often cook for your housemates and leave lots of food around! Thanks so much! — Asked by Anonymous

Hey! I’m so flattered to get a personal question. That’s awesome that you are vegan and also like to cook + bake. Unfortunately there isn’t a local Whole Foods, but there is a natural foods market, Spice n’ Nice in town. There is also a green market (to which I have not yet ventured) in town once or twice a week.

I am revising my plan of study right now to focus on food’s representation in art throughout history and now. In this, I will focus mainly in photography-to capture food photos- and Italian to study a society where food is of major importance.

About the meal plan- almost all students are on it, and it is not an easy task to get off it. I am on the meal plan, which is beneficial for getting lunch in between classes or if I have too much work to have time to cook. The vegan options are good. I usually cook for myself and friends for dinner and often leave leftovers of what I make in the house.

We have house coffee hour on Sundays, and each person in the house buys or prepares food for one in each term. My coffee hour is coming up, so I am searching for some tasty desserts (possibly chocolate peanut butter cups or these muffins.

Please email me if you want to chat (or have any dessert ideas). My email is kated@bennington.edu

How hard is it to find a FWT? Do people ever fail to find one? — Asked by Anonymous

Finding a Field Work Term (FWT) can be stressful, but Bennington gives you an incredible amount of support through the FWT office and through professor and student suggestions. The FWT office has an online database of job listings that organizations or people post to from outside of the college. This database also has a document library with information on how to write a resume, cover letter, and most information you may need to know to apply for a job. 

There is also a local field experience if you want to work in Bennington. This is an internship opportunity to work with partner organizations or groups that have a connection to Bennington College.

I found both of my FWTs by reaching out to the individuals with whom I wanted to work, and I got the job both times. First working with a dance company as a marketing intern and the most recent working with a chef. I have never heard of students failing to find FWT positions. If you, for some reason, cannot get a job, you can do a FWT over the summer, but I think it’s usually more enjoyable to intern when all Bennington students are interning. Then you can share your experiences upon returning, and you have the chance to leave VT for the coldest months. 

-Kate D.

Today was my last FWT day, which was lovely and sad. Amy (my advisor) and I shopped at the Union Square Green Market then went to her apartment to prepare the food and have a relaxed afternoon. We ate a delicious lunch, shared a cookie, and made a couple pots of tea (photo above- by Amy) while discussing our two months working together. The feeling I have that the time passed incredibly quickly indicates the enjoyment I experienced learning from Amy and developing a stronger sense of my interests.  It is hard to believe how drastically my life has changed from this experience: I am more conscious about eating well-rounded meals, I now know many preparation techniques, there are authors, photographers, and chefs about whom I never knew, I’ve learned how to use numerous social media sites, I am comfortable working with a chef, and I am motivated to work with food and incorporate that into my plan at Bennington.  Hopefully this term will help solidify these ideas even further.  -Kate D. 

Today was my last FWT day, which was lovely and sad. Amy (my advisor) and I shopped at the Union Square Green Market then went to her apartment to prepare the food and have a relaxed afternoon.

We ate a delicious lunch, shared a cookie, and made a couple pots of tea (photo above- by Amy) while discussing our two months working together. The feeling I have that the time passed incredibly quickly indicates the enjoyment I experienced learning from Amy and developing a stronger sense of my interests. 

It is hard to believe how drastically my life has changed from this experience: I am more conscious about eating well-rounded meals, I now know many preparation techniques, there are authors, photographers, and chefs about whom I never knew, I’ve learned how to use numerous social media sites, I am comfortable working with a chef, and I am motivated to work with food and incorporate that into my plan at Bennington. 

Hopefully this term will help solidify these ideas even further. 

-Kate D. 

How to roll cut a carrot

This is the newest cutting technique that I learned a couple days ago. I tested it tonight to see how easy it would be after a long day cooking. The preparation and cooking are surprisingly simple, but you get a really nice looking result.  

This is the final product. Read more to see a breakdown of each step.

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Cooking, eating, blogging, listening to WNYC radio, and talking about food stylists and photographers- this is the perfect Field Work Term. This is a photo from a few days ago. Amy and I cooked roasted cauliflower, arame and carrots, a green lentil curry, marinated kale (which I cut and marinated- lower left of the bowl), and tempeh baked in dijon mustard.  Amy and I have been talking A LOT about food, food styling, food photography, writing about food, and cookbooks. This connects to her in terms of where she will go next and to me for my Plan and possible food future. There is an amazing food stylist, Donna Hay- check her out here- who styles her whole magazine, including the ads. It is inspirational to look at her gorgeous photographs in this meticulous magazine.  I have also borrowed a couple books from Amy about the energetics of food (macrobiotic- this is based on the belief that foods contain energies. Pretty interesting) and the healing elements in foods (not specifically macrobiotic- this will be some really great knowledge to come away with).  A final lesson- I learned how to cut scallions very thinly for miso soup as well as cut a leek (almost) like a pro. My vegetable cutting capabilities are growing! -Kate D.

Cooking, eating, blogging, listening to WNYC radio, and talking about food stylists and photographers- this is the perfect Field Work Term. This is a photo from a few days ago. Amy and I cooked roasted cauliflower, arame and carrots, a green lentil curry, marinated kale (which I cut and marinated- lower left of the bowl), and tempeh baked in dijon mustard. 

Amy and I have been talking A LOT about food, food styling, food photography, writing about food, and cookbooks. This connects to her in terms of where she will go next and to me for my Plan and possible food future. There is an amazing food stylist, Donna Hay- check her out here- who styles her whole magazine, including the ads. It is inspirational to look at her gorgeous photographs in this meticulous magazine. 

I have also borrowed a couple books from Amy about the energetics of food (macrobiotic- this is based on the belief that foods contain energies. Pretty interesting) and the healing elements in foods (not specifically macrobiotic- this will be some really great knowledge to come away with). 

A final lesson- I learned how to cut scallions very thinly for miso soup as well as cut a leek (almost) like a pro. My vegetable cutting capabilities are growing!

-Kate D.

In case you are wondering what’s going on in my head while cooking- here are some of my notes from yesterday’s cooking day. Amy, my FWT advisor, taught me how to dice and cut carrots into matchsticks, mince an onion, and I continued to practice the technique of cutting onions in long slices. These little notes help me remember how to perform these techniques and serve as a reminder for the fun lessons I’ve learned.  Yesterday evening I finished turning all of the recipes from the blog to printable google doc recipes. Here’s one if you want to check it out: Coconut Curry. We made that yesterday, and it was so delicious and warming.  To connect my passion for cooking with my studies at Bennington, I am applying to a food studies program in Perugia (which I just started applying to this evening!). Excitement is in the air- along with the fragrance of caramelized onions.  -Kate D.

In case you are wondering what’s going on in my head while cooking- here are some of my notes from yesterday’s cooking day. Amy, my FWT advisor, taught me how to dice and cut carrots into matchsticks, mince an onion, and I continued to practice the technique of cutting onions in long slices. These little notes help me remember how to perform these techniques and serve as a reminder for the fun lessons I’ve learned. 

Yesterday evening I finished turning all of the recipes from the blog to printable google doc recipes. Here’s one if you want to check it out: Coconut Curry. We made that yesterday, and it was so delicious and warming. 

To connect my passion for cooking with my studies at Bennington, I am applying to a food studies program in Perugia (which I just started applying to this evening!). Excitement is in the air- along with the fragrance of caramelized onions. 

-Kate D.

I am falling more and more in love with my internship each day I work.  Today we cooked for one of my advisor’s clients, while discussing how she became a chef, her plans for the future, and how I can incorporate food into my studies at Bennington (pretty great conversations).  In addition to the amazing cooking, online- blog+ newsletter, and life education I am experiencing during this FWT, I am bringing my work home in the best way possible: in the kitchen. Tonight I cooked a meal for my family of roasted butternut squash, steamed broccoli, sautéed mushrooms, and caramelized onions (see photo above). Most of these cooking techniques I have learned from my advisor. I so enjoy eating her food and the beautiful way she presents it that I have to try it for my friends and family. I also made a chia seed pudding to have for breakfast tomorrow. Yum. -Kate D.

I am falling more and more in love with my internship each day I work. 

Today we cooked for one of my advisor’s clients, while discussing how she became a chef, her plans for the future, and how I can incorporate food into my studies at Bennington (pretty great conversations). 

In addition to the amazing cooking, online- blog+ newsletter, and life education I am experiencing during this FWT, I am bringing my work home in the best way possible: in the kitchen.

Tonight I cooked a meal for my family of roasted butternut squash, steamed broccoli, sautéed mushrooms, and caramelized onions (see photo above). Most of these cooking techniques I have learned from my advisor. I so enjoy eating her food and the beautiful way she presents it that I have to try it for my friends and family. I also made a chia seed pudding to have for breakfast tomorrow. Yum.

-Kate D.

If I want to start a new language as a freshmen, is that okay? I've been taking Latin in high school but thanks to my truly horrific teacher, I don't actually know anything and I'm interested in taking Italian. Will this work out? — Asked by Anonymous

That’s totally okay and encouraged! I came to Bennington after studying French for 8 years, and I decided I wanted to take Italian. It’s always helpful if you’ve taken another language (especially a romance language or Latin) and have the passion to learn a new language. 

From personal experience-and I’m sure my classmates would agree-the Italian professor, Barbara Alfano, is amazing. She puts her heart into every class, and we are always learning in a creative way (e.g. watching a film and describing scenes, learning about current Italian issues, performing little dialogues that we write, etc.). I definitely suggest you meet Barbara and chat with her. She is excited to meet with new students and always makes time. 

Good luck!

-Kate D.

Oatmeal

Last night I made almond milk for the first time and used it to soak oats overnight. My mom and I ate the flavorful result for breakfast with some ground flax seeds, chia seeds, raspberries, and some of the extra almond milk. 

Recipe:

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