Day 12, April 16, 2015.

We had another successful day of editing today. We completed our video of Grand Champion BBQ, it's not completely ready for release yet, we still want to make some changes in the credits, but it is technically completed. We have were still really bummed that we lost some footage of Little 5 Points for our intro, and today was the last day that we could use the camera because we have to return it tomorrow, so we decided to drive down to Little 5 and get some more footage of the streets. And we are so happy we did that because the intro looks really authentic and really ties the videos all together. And on our way back we got some footage of the Atlanta skyline which also makes the intro look really cool. The Grand Champion BBQ video looks awesome, chef Anthony Galletta really take the cake on this one, he helped us get so much neat footage that made this video stand out from every other one. The shots of the kitchen and him dry rubbing a beef brisket is extremely unique to this video, and makes it unlike any other. It shows up much work and appreciation goes into making his food, and really exemplifies the uniqueness of Grand Champion BBQ. We can’t wait to release this video, and we hope to have it published by the beginning of next week. 

Day 11, April 15, 2015.

Today was a successful and speedy day of editing. We technically finished our first video early in the morning, but it isn't ready for release yet because we just have to add thirty seconds of voice over that we are recording tomorrow. Also our intro is not completed because we were planning on putting some of our footage from little 5 points in it but we can’t seem to find it. So we have been waiting for a decent day to go back down there and get some more footage. As we go along our editing skills have been getting better. We are learning new techniques every day and the videos seem to have a new improvement every time we close our computer. It will be cool to see how much better our last video is from the first, because our first video is good, but so far our second is even better, and I think that they will just keep getting better as we go along due to our strengthening skills. Our Grand Champion BBQ video is coming along nicely, we have all of the footage in I movie, and we have broken it into pieces, we just need to piece it all together nicely to make it fluid and not so choppy. It just takes a lot of slow moving time to get the footage in, sort through it, and choose the best footage to fit into five minutes. Were making great progress and staying true to our schedule, we should be finished right on time!

Day 10, April 14, 2015.

Today was an extremely busy day of editing. Having so much video to put into one five minute movie it takes a long time to import every single clip. And we learned that the hard way today when we tried to import one clip that was ten minutes long. We were planning on importing the ten minute clip, then fast forwarding it to be compressed into 30 seconds. At the end of the day we got it done but it took a lot of work. We had to go to Mr. Silverman’s office (our advisor), to use one of his new and up to date software computers. We got the video downloaded and trimmed on his computer in no time, which was  a huge relief to us because that was one of our favorite shots we took this whole time. We also set up a time with Mr. Silverman tomorrow to come in and record some voice over in the silent voice cover rooms. We don’t have a digital recorder so the only way for us to use the microphone that we rented for voice over is to use Mr. Silverman’s digital recorder. So tomorrow we are going to get all of our voice over out of the way for all five videos so they will be promptly ready for our upcoming editing days. We are so close to finishing our first video and we can not wait to release it, I think that everyone will love it. It’s a little bit funny, informative, and shows a great side of Atlanta that we don’t ever get to experience.

Day 9, April 13, 2015.

We started editing our first video today, Ann’s Snack Bar. Murphy and I have a little bit of experience in video editing, but we are no experts. So this first day of editing was definitely a day where we had to find our weaknesses. One of the biggest blocks we hit is how big our files are. Some of the videos take up so much space on the computer that we have to work through the external hard drive, which makes editing a long a painful process. Our goal by the end of the week is to have two and a half videos done, technically at this rate we won’t make it, but I think we learned from today what we need to do better, and tomorrow will be a much more productive day. And we can catch up to our quota by spending a little bit of extra hours on the upcoming days, especially since it’s something that I can just do from my home. Editing is definitely a head ache, and makes you realize how much we actually filmed. Because it might seem like we only filmed about 10 minutes worth of stuff for a 5 minute video, but really it’s over 40 minutes worth of footage to go through and watch, which takes  a long time to find exactly the right clips. I am optimistic for the rest of the week, and I think we are on the right track now.

Day 8, April 10, 2015.

Today was one of the cooler days than we have had yet. Little Five points is one of the coolest and hippest parts of town, with a extremely diverse group of people, and even more diverse stores and restaurants. We drove around Little 5 for about 10 minutes to just get a feel for what that part of Atlanta is all about, and we really enjoyed it. It’s nice to experience an entirely different culture only 10 minutes away from your house. We met with the manager of Savage Pizza, Mat, and did what we typically do. Got a run through of the restaurant, kitchen, and story. Then we sat down to do our interview. But one of the best experiences of the day was just talking to him for about 30 minutes while eating our lunch. We shared all of the details of our project, talked about what we are trying to expose our friends to, and he gave us some good insight and tips. I really wish we could have gotten this on film because that was one of the best parts of the day, but that’s what made it so great, it was just a natural friendly conversation. Mat and the rest of the staff were so helpful, the chefs were kind enough to let us film them while preparing other peoples pizza, and it was extremely helpful for them letting us come in before they opened so we could get a lot of the footage done while nobody was in the restaurant. It’s sad to say that this was the last footage because the experience we have had filming has been unforgettable, but were excited to see what the next two weeks hold with editing. Were hopeful that the footage we have taken will create five great episodes, and can’t wait to see what we end with.

Day 7, April 9, 2015

Today was quite the interesting day. We had planned to do a interview with a Vietnamese restaurant named, Little Bangkok, but there seemed to be a little miscommunication with their manager on what kind of interview we would be doing. They didn’t understand that we would be video taping and when we should up with a video camera they were not willing to let us video tape inside the restaurant. So Murphy and I had to scramble to find a new place to go for the day. We thought that maybe a donut shop or an ice cream shop would be a nice change, it would offer a dessert choice for all  of the restaurants we have been interviewing. We chose an ice cream shop named Jeni’s Splendid Ice Cream. It was not originally opened in Atlanta, but their philosophy of their ice cream was too good to pass up. They focus on quality over quantity, along with a vast variety of flavors. They don’t really keep up with the originals, they like for customers to try everything, and see what the different flavors have to offer. The ingredients range from cayenne pepper to peanut brittle, to even a Persian orange. The staff is extremely kind and in high abundance due to their popularity and numerous amounts of flavors. They encourage to try as many flavors as possible, so they need as many employee’s as possible to help. Along with their homemade waffle cones, it all ties together for a very delicious treat.