From Organizing to Editing – The Real Work Begins Inside the Media Lab

By Mekelia Channer

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Sitting around the editing table working on the story. Photo Credit: Samantha Finch

There are only a few weeks to go until the premiere of our film and where have the students of the Producing the Documentary film team been? Hard at work in the media lab hidden in the basement of the Willcox building on the Pleasantville campus. After returning from 10 hectic days of filming in Brazil the morning of March 24th, we knew the real work lay ahead. The media lab has become our home away from home through extra hours outside of class time on weekdays and weekends.

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The students of the Pace Brazil documentary course sit down and start piecing together the story. Photo Credit: Samantha Finch

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From Sound Bites and Scenes to Story – Post Production Begins

By Samantha Finch

After spending 10 days filming throughout the beautiful country of Brazil for the Pace Brazil 2014 documentary, we finally transitioned into post-production back home in Pleasantville.

There was a heart-stopping moment as we began to move all of our video into Avid, the editing software we use. We discovered that the external hard drive that held all of the gigabytes of imagery we’d shot had failed. Continue reading

A Gluten-Free Gourmet Finds a Culinary Haven in Rio

By Elise Vaux 

 Of all the luxuries of life I enjoy, my favorite combination is food and travel. A homegrown meat-and-potatoes Iowa girl, I love the thrill of dining like a local and expanding my culinary horizons. From gazpacho in Barcelona to freshly steamed crab in Deep River, Connecticut, the fear of the culinary unknown never trumped the potential satisfaction of discovering my next great foodie obsession.

A dietary obstacle revealed itself, however, when I was diagnosed with celiac disease at age 22. An intolerance to gluten, celiac disease can pose big challenges for any traveler in a foreign country facing a language barrier and unfamiliar cuisine.

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The sign of Rio’s Zaza restaurant. Photo Credit: Elise Vaux

Gluten is an elusive enzyme most commonly found in wheat flour but can hide in cream sauces, on the breading of fried fish, even in mashed potatoes or fries. In the mood for an Asian dish? Better check on a substitute for soy sauce, because gluten is hiding there, too. Gluten can be hard to avoid on home turf and in your first language, but is even tougher to avoid abroad.

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