Sunday, March 21, 2021
Fly me to the MOON!
Monday, March 8, 2021
Living Libations Finds
Wednesday, December 9, 2020
MCJ 15
Collegian Work...
Photo Journalism Images:
The Reader Gallery Review
Melodie AubinElliott
Basins and Tapestry Piece, oil on board.
November 21, 2019
The Reader, the works by artist Suzanne Dittenber opened Tues, Nov. 14th at the COS art gallery. Dittenber’s work exists in a space between representation and allegory.
The works are paintings created by oil on boards, and there is some hydro stonework as well.Dittenber’s works have been shown internationally and throughout the united states and at one time were shown at the Indianapolis art center and many college campus art galleries including Dartmouth. Her works for lovers of reading are especially special. Suzanne has been awarded many grants for her artwork spanning from the US to grants from France and British institutions.
Her work is the parsing of books and magazines as physical objects from their expected use as vehicles of communication, these simple objects become containers for questions about how knowledge is expressed. To approach printed media as a subject manner is to engage ideas of story and setting. These works merely suggest internal intellectual landscapes and psychological narratives.
The piece pause is an oil on board priced at $750, which is a bright and soothing image of the paper. Not defined as a book or magazine. Just paper folded which is allegorically beautiful if an avid reader thinks deeper about it.
Dittenberg’s works can be seen at the COS gallery the month of November Tues-Thurs 11 a.m.-4 p.m. and Mon or Fri by appointment. Email Amie Rangel for purchase information.
Hemp growing pavilion popular draw at Ag Expo
Hemp on display during the World Ag Expo in Tulare on Thursday, Feb. 13 2020. Hemp took the center stage at the fifty-third annual World Ag Expo. (Melodie Aubinelliott/ The Collegian)Fresno State played a large role at the World AG Expo in Tulare last week, delivering demonstration topics. However, there seemed to be one very popular this year. The hemp pavilion, which was in its first year, was bursting at the seams.
The hemp and hemp seed growing for cannabidiol (CBD) oil was really a highlight of the expo. Several buildings were dedicated to hemp this year.
Companies such as HiLo seeds which had a big hand in advocating for and bringing hemp to Expo, was proud to show off their seeds and technologies.
Although it was the company’s second year bringing its hemp to the show, it was the first that was in such a grand space. The company also hosted a taco truck and had one of the larger displays at the Expo. Closely second in the Expo’s firsts was the abundance of women in the industry who were highlighted.
There were several presentations from the Women in Ag Networking Group, as well as the World Ag Women Pavillion that housed all the demos for cooking, canning, gardening, goat raising and so forth.
“There was a big draw to these presentations from women in AG, making them hard to even get into unless you snagged your seat early,” said, Beth Dolen. “These are the talks we are really needing to hear right now. It’s uplifting to know that we as women have more support than we think in the male-dominated industry, I can’t wait to share a lot I learned with other women I know in AG.”
Meanwhile, Fresno State University’s viticulture and enology exhibits have been very popular in the last few years. But they were supported far better this year with several wineries pouring samples as well as making presentations, often headed up by Fresno State alumni Luca Brillante and Kristy Sun.
Cardella, a winery located in Mendota was founded by Fresno State alumnae’s in the 70s and its head winemakers are Fresno State grads.
Another hit seemed to be the tri-tip provided by the Goshen Mounted Police Group. The group starting in 1946 has been barbecuing for a cause for years.
Third generation barbecuer Don Atahschled said, “They have all loved coming out to the expo the last 51 years to support AG, and also the proceeds earned all go back to the community.”
Sales representative Jen Lamboy said, “HiLo was able to bring more info and have a greater presence this year now that it has been opened up to all hemp on a greater level. The company is really about cultivating growth for farmers and the hemp industry.”
Ceramics club offers new career-building opportunities and events
Ceramics Club showcased their student art at their monthly sale on campus outside of the free speech platform steps on Wednesday, March 26, 2020. By: Melodie Aubinelliott
The Ceramics Guild is a Fresno State club that is profitable and educational to its members.
The club sells their items once a month at the Free Speech area in front of the library at Fresno State. Most of the proceeds go directly into members’ pockets, but the club takes a small fee from the monthly sale to hire featured artists for their program.
“The monthly ceramic sales are fun because the artists sell their art, and for some in the guild it is their first time selling their art,” said Blanca Davila, president of the guild. “It is also a good opportunity for the artists to see what consumers are interested in buying, since pottery is such a niche art outlet.”
Lorna Meaden will be one of the featured artists, who will be presenting Wed. March 11 at the Conley Art Building in room 111. Meaden is a studio potter living in Durango, Colorado, whose work has been widely exhibited around the U.S.
Meaden received her Masters of Fine Arts from Ohio University and her bachelor’s from Fort Lewis College. Meaden will be presenting a workshop to the ceramics students, then do a public presentation that is free to the public at 5 p.m.
The guild also hosts a large display during Vintage Days from April 24 to 26. The ceramics department opens its doors to the public and does demos of ceramics making and sells their items to the public.
According to Fresno State’s website, most of the member body consists of students who are currently enrolled in ceramics courses within the department of art and design.
The club is for all, but only ceramics students may use ceramic tools and machines.
Those who want to stay connected in the art community continue in the club event if they are done with their ceramics class requirements. Joining clubs is a resume builder.
“Those who want to seek employment in the art industry may add their participation with the club to their resumes to show their experience,” said vice president Shirin Rawls.
For more information about the Ceramics Guild Club or to hear of their sales and events, follow them on Instagram @CSUFceramicsguild or email the club at csufceramicsguild@gmail.com
PHOTOJOURNALISM WORKS:
MCJ Works
Raising Spirits with
Sprits.
To lift spirits the
Fresno State wine club will be featuring a Fresno State Alumni’s wines. Joseph Maldonado earned his Enology degree from Fresno State
and has been a well employed wine maker ever since. Accomplishments are great for this enology
Alumni as he is winning coveted awards and growing in a company he loves. Joseph’s time at Fresno State was a pleasant
time, studying under John Giannini who Maldonado says “Giannini was great at
what he did, he was a great teacher and winemaker and most important he cared
about the students.” Although Enology
is a difficult major do to the intense Chemistry side, the right resources are
had at Fresno State. Fresno State is one
of the first wine making colleges in America.
The wine making history is rich at Fresno State, the grape growing
Viticulture is more than 60 years old and the Enology nearly as old starting in
1956.
“The toughest times
while in the program were when there was a lot of turnover with staff and
winemakers. It was great to learn from three winemakers but the uncertainty of
not knowing how things would proceed in the future made it difficult at times.”,
says Maldonado.
As for all departments
it takes awhile to iron out kinks and Fresno State’s wine making has evolved
into a well-oiled machine. From the
awards won to the successes of the wine club in the community, and the alumni
that are working all over the world in Enology being recognized for their
work. Fresno State’s winemaking is
student ran, the professors only advise and teach them the key components. The department chair Anil Shrestha says, “The
viticulture to enology guides students through the process of growing grapes,
wine making, winery management, wine sales, and wine pairings”. Maldonado can contest to this as when he left
Fresno State finding employment was not hard to come by, all that do the
enology degree have the options to intern.
Maldonado interned at Toca Madera, and that is where
Maldonado landed first after graduating.
After his time at Toca he wanted to explore how other regions grow, Napa
was his natural next step. He also made
his way to Oregon and came back down through Amador county in CA before he
ended at Cardella a winery in the central valley located in Mendota. Having grown, harvested and fermented in such
different climates he gained much knowledge in Soil management and fermentation
chemistry, that he attributes to giving him an edge in his craft.
The Cardella family history dates back to 1902
with the emigration of Carol Cardella from Marlia Italy to Firebaugh,
California. Marlia, which is situated in
the Tuscan region of Italy, is famous for its meats, cheeses, produce and
wine-a badge of honor that has been carried on by its people for centuries. Though no longer in Italy, the Cardella
family carries the same passion for food and wine that a native Tuscan would.
Most of the wines produced at Cardella Winery are
made from the grapes that are proprietor grown, with the remainder coming from
neighboring ranches, all in the San Joaquin Valley. The owners of these ranches are under strict
agreement with the winery allowing them to manipulate the vines in order to
achieve maximum quality. The difference
in Winegrape quality is quite vast as compared to when the vines are
traditionally farmed for higher yields.
Cardella was one of the four featured wines poured
at this year’s World AG Expo in Tulare. Joseph
was one of the staff that participated, he presented demonstrations as well as
poured at the wine tasting exhibit along side 2 other wineries that have Fresno
State alumni wine makers. The four
wineries picked for the expo were all big award winners throughout the State of
California.
Along with Joseph the tasting room manager and
Private Event Organizer Maria Davis was pouring for Cardella. Davis explains working with Joseph as “a
pleasure to work with, his knowledge for the wine and love of what he does is
infectious. I learn so much form him and
respect all he has done in this industry”. The reason that Cardella Winery wines
are gaining such great recognition is because they are aged in oak barrels for
ten to twenty months before bottling and are aged another six months before
release. The wines have a solid sense of
terroir. Terroir is how a region’s
climate, soils and aspect (terrain) affect the taste of wine. Some regions
are said to have more 'terroir' than others. Cardella’s terroir is unique to
the area of California and have earned numerous awards in International wine
competitions as well as national because of this distinction.
“I believe Cardella is special
because we strive for quality and we deliver. A lot of wine drinkers have this
preconceived notion that quality wine can’t come from the valley, but we are
proving that notion to be wrong. Along with quality wines, we have beautiful
grounds and we are a stamp of Italy in the valley.” Joseph Maldonado speaks of
the winery like someone who was properly trained in wine making and winery
management. Joseph has had the pleasure
of working with many wine makers, he has worked under ones that have a lot of
ego and ones that are humble to the fact that wine is subjective, and you can’t
take peoples opinions personally.
Winemakers that do things with humility and push the envelope but don’t
forget the basics and the chemistry of wine are ones that Joseph has learned a
lot from and have grown to respect.
Nathan
Cardella one of the other wine makers “is a breath of fresh air” says
Maldonado, working with him is a collaboration that works, we learn from each
other and have the same simplistic purest mindset to our approach to winemaking”. Maldonado believes in Cardella as a business
as well as the family dynamic that has been created. “Cardella is a family, and when wine lovers visit,
they are treated to the experience as being part of the Cardella family”, says
Davis.
Over the past two decades, the San Francisco
Chronicle Wine Competition (SFCWC) has grown to become one of the world’s most
respected and highly publicized wine competitions. The competition has
established itself as a platform for large and boutique wineries alike to
showcase their wines on a national scale and increase sales.
In cooperation with Northern California’s largest
newspaper, the San Francisco Chronicle and SFGATE, the SFCWC will provide
heightened exposure to the award-winning wineries in 2020. Wineries will once
again achieve wine award exposure through additional media outlets including
print, radio, websites, blogs and social media. All awards will be listed
online at winejudging.com throughout the full year. This honor is one that Cardella has won they
have been awarded Best of Class in 2019 for their Dry/Rose and they also one a
gold and 3 silvers in the white and red categories. “Over
the years we have had many accomplishments in the ways of awards and scores. We
have received 90+ point ratings by Wine Enthusiast Magazine and Best of Class
honors at the San Francisco Wine competition. Ultimately, the accomplishments
are great, but if we can deliver on quality and have unique wines, I am happy”,
says Maldonado.
In addition to the San
Francisco Chronicle wine competition, The California State Fair Wine
competition is one that is also a must for California commercial wines to compete in. The wines are professionally judged in order
to recognize the best wines produced in the state. Dating back to 1854, the State Fair
Commercial Wine Competition is America’s oldest wine judging. Only wines made
with fruit grown and produced in the eleven growing regions across the state
may be judged in the competition.
Fresno State wines win many of the
awards, Dr.
Qun (Kristy) Sun
Assistant Professor of Enology says, “ Fresno State wines are always a big
winner at these competitions and our wines are widely available for the public
to purchase at Costco, Trader Joe’s, Total Wine, and our very own store at
Fresno State, we pour at the world AG expo as well as the State Fair.” It is no wonder that Cardella won alongside Fresno State winning a silver
for its 2016 petite Syrah and a bronze for its 2018 Albarino.
“The more you explore
the wine world the more you will be shocked when it comes to great wines. A
couple of the most memorable wines I have had are Malbecs from Cahors in France
and Albarinos from Rias Biaxus in Spain” Says Joseph Maldonado. He has a passion for the industry and can’t
wait to continue to grow, and perhaps one day teach about an industry he
believes in. Fresno State wine club is
offering a 2018
Cardella Winery Pinot Grigio as well as a 2014 Cardella Winery
Barbera in the summer wine club shipment.
The Fresno State wine club can be contacted at https://store.fresnostatewinery.com/Wine-Club. Or orders can be made for Cardella wine
directly through the winery by contacting Joseph
himself at (559) 210-4395
https://thecampusjournal.com/3861/news/club-rush-2/
Social media Editor 2018-2020 The Campus for COS College
Contributor at The Collegian 2019-2020 for Fresno State
Melodie Aubinelliott |
CV MCJ 15 | |
Profile
Highly focused and seasoned with vast experience in content contributing. Superb coordinator with both management and editing skills. Mature,
and professional with a passion for all thing’s food. Mother of three girls with wonderful juggling skills. Contact
PHONE: 559-854-2110 WEBSITE: INSTAGRAM: @earthy.birds EMAIL: Maub0592@giant.cos.edu Hobbies
Cooking/ baking, gardening, thrifting, event planning,
yoga, and camping. |
|
EDUCATION
College of the Sequoias
July 2017 – December 2019 Associates Degree in MCJ Multimedia Journalism. Arts and Entertainment editor as well as
the social media head. Fresno State
January 2020 –Currently Studying Junior year of my CSU transfer for MCJ multimedia
Journalism BA degree. Contributor for the Fresno State Collegian Newspaper.
Expected graduation Spring/ Summer 2021 WORK EXPERIENCE
Professor Toy Social Media Blog Content Contributor
September
2019 –Current Consistent social media contributor via all outlets for a small
locally owned toy store in the Central Valley of California Earthy Birds Blogger www.earthybirds.blogspot.com
November 2010–Current Blog content for a natural lifestyle blog spanning between natural parenting, travel to healthy eating. Contributing to a Pinterest following that has opened Earthy Birds up to brand Rep /Ambassador positions. Recipe development for all things Celiac/GF. SKILLS
Proficient in writing articles of any size as well as captions and promotional copy with an eye for design and trends. Knowledge of all stages of weekly and monthly multimedia and print production.
Food Photography, knowledge of cooking techniques, and many cultural dishes and flavor profiles. Have a knack for describing food and wine with love and humor, excel at written and verbal communication skills, networking, promotional events, and public speaking. |
Thursday, June 25, 2020
Plum Crazy
We be a little plum crazy over here, we have dropped them to neighbors, baked them and canned them. This is my super yummy GF recipe for a plum upside down cake. Super simple with all that you probably have in your pantry. You can pick if you want to slice and arrange fancy or if you want to just 1/2 the plums as I did (I did it this way because my plums are small, if they were bigger I would have sliced). However you do it this is a great recipe for a moist GF cake. Double recipe and bring one to a function and friends will be happy. Also a side note this recipe can be made with any fruit, so if plums aren't your JAM you can do pineapple, apricots, peaches you name it.
Fixins:
1 3/4 C sugar
1 1/4 lbs Plums halved, sliced if plums are large
1 3/4 C AP Gluten Free Flour
1 tea baking powder
1/2 tea baking soda
1/2 tea salt
1 stick unsalted butter, and 2 TBS at room temperature
2 large eggs
1 tea pure vanilla extract
3/4 C milk
1/4 C plain yogurt (any can be used flavor wise)
Preheat the oven to 375 degrees F.
Combine 3/4 cup sugar and 2 tablespoons butter, with your 1 1/4 lbs of halved plums. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the plums in skillet or if you are transferring to a baking dish arrange them in a greased 8x9 inch baking dish and set aside to cool.
In standup mixer add wet ingredients, butter and the remaining 1 cup sugar in a large bowl with the mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla, milk, and yogurt.
Slowly add Flour, baking powder, baking soda and salt in mixing bowl. Mix until just incorporated. Slowly pour the batter over the plums and spread evenly, or spoon it on top gentle and spread even. If you pour too fast the plums shift and your cake will not look as pretty when you turn it out.
Prime Shopping list:
These are the goodies I use for this recipe.
Baking dish, and lid included...
Vanilla...
Gluten Free All Purpose Flour...
Cast Iron Skillet...
I hope you enjoy the recipe.
Love,
Mel❤❤❤❤
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