On campus and off campus events

Event #1

The on campus event I attended was titled: The Arts, Creativity and Learning: Integrating the Innate Habits Required for Art-Making into Learning for Transformation. The guest speaker was Lisa Fitzhugh, who is the founder of Arts Corps and also a creativity motivator within corporations and organizations. She first talked about the primary attribute of creativity: it begins with who we are. What see is influenced by what we know from our past experiences. Emotions color our reality and our reactions to present experiences are based on those emotions. Next Fitzhugh talked about creativity with a “moral compass” and her work with Amazon. Amazon has a reputation for being a creative company, but her opinion is that they were going about it in the wrong way because management was not considering Amazon’s impact on the planet. This was an event I was glad I attended. One of the main points that made the biggest impression on me was her encouragement to keep trying new things that wouldn’t normally be tried and keep doing it.

Event #2

The off campus event I attended was Jessica Hische at the Society of Design at the Whittaker Center in Harrisburg. She began by talking about lettering, calligraphy and type design and the main differences between the three: lettering is the drawing of letters, words and phrases; calligraphy is the writing of letters, words, and phrases; and type design is the system of letters, numbers, glyphs, etc. Hische also talked about designing her letterings and some font design programs (FontLab, Glyphs, and Robofont). Since “procrastiworking” is a term she coined for the unproductive activities she does when she says she should be doing work, the second half of the event focused on procrastiworking, followed by a Q&A session with the audience.

Typography Journal, Week 12

The example below shows incorrect use of an apostrophe. A prime mark was used instead.

In this example, there are two serif typefaces being used on the same sign. Aside from that, there is way too much spacing between "booksellers" and "publishers", plus it looks as if the two words are also different point sizes.

Updated menu

A screenshot of my in-progress menu is below (after the in-progress critique from yesterday). I still have a bit of work to do on it but I'm happy with how it's coming along. The order of the pages needs work and I'll get to that soon. (It can get confusing in my mind when I'm trying to visualize the order of my pages!)

Appetizers

Grilled Vegetable & Bacon Pineapple Skewers - 15

Grilled cucumber, tomato, mushroom & squash w/ bacon wrapped pineapple on a wooden skewer. Served

w/ spicy orange sauce or light coconut vanilla cream on the side.

Crab & Kumara Bisque - 20

A creamy, thick soup of crab & sweet potato.

Papaya Lime Soup - 15

Fresh, local papaya blended w/lime juice, oranges, mango & pumpkin. Served chilled.

Ahi Poke - 25

Raw ahi tuna w/ shallots, green onion, Soy sauce & sesame seeds.

Creamy Crab Lettuce Wraps with Coconut-Lime Dip - 20

Crab Stuffed Cucumbers - 20

Entrées

Poisson cru (National dish of French Polynesia) - 40

Raw yellow fin tuna & halibut marinated w/ fresh limejuice. Served w/ coconut milk, chopped tomato,

cucumber, carrot & spring onion over white rice or fresh cabbage & Romaine lettuce salad.

Macadamia & Coconut Crusted Tilapia - 45

Fresh baked tilapia w/ a coating of finely crushed macadamias & coconut. Served w/ grilled sesame

mango asparagus & poi (taro mixed w/ banana & coconut milk).

Grilled Shutome (Swordfish) w/ Baked Taro - 50

Locally caught swordfish seasoned w/ our special blend of local herbs & spices. Served w/ baked

sliced taro (a potato-like root vegetable) & a side of fresh mango salsa (mild or spicy).

Pork Curry w/ Bananas - 45

Local pork seasoned w/ curry & garlic in a papaya banana sauce. Served w/ sweet potatoes.

Coconut Vanilla Chevrettes - 40

Local, small freshwater shrimp sautéed in vanilla, olive oil, dark rum & coconut milk. Served w/ lightly

sautéed tomatoes, cucumber & sweet corn.

Teriyaki Broccoli Beef, Pork or Chicken - 35

Choice of beef, pork or chicken & broccoli teriyaki served w/ Pineapple fried rice.

Desserts

Kiwi Mango Cheesecake - 25

White Chocolate Macadamia Tart - 20

Tahitian Vanilla Crème Brulee - 30

Po’e - 20

A Tahitian pudding w/ vanilla, banana, pineapple & orange topped w/ toasted coconut.

Breadfruit Tart - 30

Breadfruit, banana, strawberry & star fruit in a macadamia & almond crust.

Drinks

Hinano -  15

Tahitian beer

Watermelon Honey Martini - 20       Watermelon, honey, lime & silver rum.

Maita'I (Tahitian for “good”) - 20       Rum, orange curacao, lime & orange.

Piña Colada - 20

Lava Flow - 25

Rum, coconut rum, strawberries, banana, pineapple & coconut cream.

Maui’s Wines, local Hawaiian winery             

by the glass - 25           by the bottle - 75

            Pineapple wines

                              Hula O’Maui

                              Maui Blanc

             Grape wines

                              Ulupalakua Red

                              Lokelani (sparkling wine)

****************************************************************************

Ahi Poke
http://blog.holualoainn.com/2013/03/sam-choys-poke-contest.html

Crab and Kamara Bisque
http://cheersboston.blogspot.com/2010/12/twas-night-before-christmas.html

Poisson Cru
http://goway.com/blog/2010/04/29/tahiti-talk/

Crab Stuffed Cucumbers
http://www.phillipsfoods.com/recipes-cooking-tips/RecipesList.aspx?categoryId=3&categoryName=..

Grilled Swordfish w/ Taro
http://noglutennoproblem.blogspot.com/2010/09/friday-foto-grilled-swordfish-with.html

Macadamia & Coconut Tilapia
http://www.kitchenkvell.com/2012_05_01_archive.html

Kiwi Mango Cheesecake
http://rosannaskitchen-rosanna.blogspot.com/2010/07/tropical-cheesecake.html

Breadfruit Tart
http://webcache.googleusercontent.com/search?q=cache:http://www.soniatasteshawaii.com/2011/09/a-breadfruit-kind-of-day.html