Archives for posts with tag: DSLR video

 

The USA Today has the largest daily print circulation of any newspaper in the United States. At the paper’s Boston market printing press, about 120,000 papers get printed, folded, labeled, bundled, packed and shipped every night. The twin press lines run at a rate of 40,000 papers per hour. All told, a night’s worth of printing uses about 50,000 pounds of paper in the course of three hours.

Ever wonder how a newspaper gets printed? Watch and learn.

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In a day’s work, a brewer performs many tasks: weighing, pouring, recording, stirring, raking, lifting, fork-lifting, squatting, climbing, washing, mopping ….

But by far, the best task of all is tasting. Really. Drinking beer while on the clock is not only a perk of the job, but a necessary and important duty.

Ultimately, all beers are judged by their taste. That’s why brewers consult gauges, test strips and other objective tools to ensure their end product has the right chemical characteristics that will make it taste a certain way. But twenty-first century technology cannot alone earn brewers’ trust. It still comes down to the good ol’ fashioned human olfactory system to make what amount to crucial business decisions. Is this IPA too hoppy? Is there enough nutmeg in the pumpkin ale? Is this batch of the flagship lager consistent with all the previous ones? It’s the tongue that speaks the truth.

And it’s a myth that swallowing is prohibited when tasting beer. Brewers sip their product for the full effect. And from the primo, extra-fermented test batches, they get the flushed cheeks to prove it.

After all, you’ve got to do what you’ve got to do when you’re a taste maker.

 

Thanks to Dylan L’Abbe-Lindquist, Brian Fines and the great people at Cape Ann Brewing Company. Find them at: http://www.capeannbrewing.com.

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Amit Ram reluctantly agreed to become a brewer. His friend had to talk him into it. Amit thought the idea of spending lots of time, energy and money to buy a home brewing kit was ill-advised: it was much cheaper and easier to just go buy a six-pack, he thought.

But he relented. And one batch, one competition, and one first-place prize later, Amit found himself on a plane leaving Tel-Aviv, headed to the United States where he’d find work as an apprentice at a brewery, eventually becoming a full-fledged brewer.

It’s the camaraderie that touched him, he said. To him, the brewing community is unique and is what makes him rise at dawn each morning, don his knee-high rubber boots and get wrist-deep in slimy spent yeast that looks like … well, see for yourself what it looks like.

For Amit, becoming a brewer required an impressive geographical and physical commitment. But he seems to sincerely love what he does for a living, so continues to do what it takes to be a taste maker.

 

Thanks to Amit Ram and the great people at Cape Ann Brewing Company. Find them at: http://www.capeannbrewing.com.

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Beer is great. It’s thirst quenching, bubbly, warming, features complex tastes, and is just generally enjoyable to drink. Oh, and it also makes your brain release endorphins, which mute pain and turn up pleasure.

Of course, too much of it can kill you. But in moderation, it’s pretty awesome. In fact, behind soda and bottled water, it’s Americans’ third-favorite drink. We’re talking over 5.5 billion gallons of beer made by Americans, sold to Americans in 2011.

Beer’s popular and in high demand, so a growing number of amateur brewers are borrowing some start-up capital and opening their own breweries. They don’t have the automated network of tanks and hoses that the Anheuser-Busch’s of the world have and their product is less consistent because of it. And yet, craft brewers, as they call themselves, do brisk business. The proof is in the growth: as of the beginning of the year, craft brewers enjoyed two consecutive years of 15% increases in sales. This market encouraged the opening of 250 new breweries in 2011 alone.

It’s rewarding work being a taste maker.

 

Thanks to Brian Fines and the great people at Cape Ann Brewing Company. Find them at: http://www.capeannbrewing.com.

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Like many other professionals, haunted house actors (who call themselves haunters) are constantly negotiating the balance between customer expectations and their own standards for their work. Haunters continuously make snap readings of haunted house guests’ body language, determining how much of a scare they are really willing to handle.

And the correct word is “willing,” not “able.” Often, haunters encounter skeptical guests who don’t want to play along. Other times, guests have allowed their fear to overcome their rational minds, turning their excitement into hysteria.

Just like in most other customer service jobs, the haunters’ catering to their guests’ expectations is exhausting and often frustrating. So while most haunters will tell you the job is intrinsically rewarding, they’ll also admit to taking pleasure in giving someone a healthy fright every now and then. After all, they are experts in scare tactics.

Thanks to the candid haunters and the great people at Count Orlok’s Nightmare Gallery Monster Museum in Salem. Find them at: nightmaregallery.com

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Halloween in Salem, Mass. is New England’s Mardi Gras. People dress up, party in the streets, and partake in crazy ritual behavior. While there’s no beads-for-peeps exchange in Salem, there is a seasonally unique quid pro quo: actors get paid to scare the bejeezus out of people, while their victims derive great pleasure out of the experience.

Normally it’s one-sided fun. But during the month of October, dozens of haunted house attractions around the region dust off their animatronic manikins, call in their best Freddy Kruger impersonators and rake in the dough. Enthusiastic guests stack up deep in lines, waiting to venture inside the labyrinthine house interiors and run screaming away from actors pretending to eat their brains.

The actors, however, call themselves “haunters.” They work in the “haunt industry.” To them scaring people is an artform. It takes dedication, skill, and ceaseless energy to induce the perfect adrenaline rush and ebullient nervous laughter from their guests. Above all else, it takes scare tactics.

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window to the world

Looking out into the professional media wilderness.

I’m a 22-year-old freelance video journalist. I graduated from Roger Williams University in May with a B.A. in communications.

In my young venture into the professional media wilderness, I’ve learned that “freelance” is often a euphemism for “currently unemployed.” In my case, it’s more like “underemployed.”

I work at a regional daily newspaper three nights a week doing page layout. I’m thankful for the opportunity to be getting both experience and paychecks while working at a daily paper so soon out of college. But while I really do enjoy adjusting kerning and rewriting headlines that have a surplus of syllables, I still have an unsatisfied hunger to tell my own stories.

And I’m determined to tell them. Recently, I did a short video narrative on the driver of the golf ball picker at a driving range. I talked to him about his feelings on golfers targeting their drives at his rumbling cart. I aim to do more videos on people with interesting jobs.

I’ll be posting my projects, musings, and sources of inspiration on this blog, which is the publishing arm of my online repository, benwhitmoremedia.com. If you like what you see here, please let me know. After all, the reason I fell in love with journalism is because it gives me license to talk and connect with strangers. Some parental advice I enjoy ignoring.