Film Club: Mini Assignment 1

So the last time I talked about the Cabrini Connections Video and Filmmakers Club, it was when Karl and I guest taught a lesson when Michael was away. 2 months later, Karl and I, along with another volunteer Mae, were asked to co-lead the club with Michael permanently. I’ve since learned to understand that changing lives takes time, and that I don’t have to strive to do it within 90 minutes. Baby steps, baby steps.

The first few sessions with all 4 of us leading brought some interesting dynamics. Good that there were more resources between the 4 of us to deliver a better lesson. Thanks to Mae’s projector and screen, we were able to show the students great video examples. But now that Mae’s left Chicago to further her studies in Texas, we’ve had to get creative. More people in the equation also means a bigger variety of mindsets. Each of us has very different styles of doing things. I’m a planner and a big fan of being well-prepared and well-researched before the time comes to teach. Some others are just better at doing things on the fly. We’re still working to find a middle ground, but at least we all know we’ve got one goal in common… to give the students the best.

This week, we kicked off our first lesson of 2010 with something different. I wanted to put the big horror movie on the backburner for now, and have them focus on mini assignments instead. The plan is to teach a different aspect of filmmaking each week and have them do an in-class activity related to what they’ve been taught.

Since we spent a number of weeks going through storyboarding, we asked the students to come up with a short story on the spot and tell that story within 6 shots. To add some challenge, we said they had to include 1 pan and 1 tilt.

In previous weeks, we sat at the table with the students to walk them through the creative process. Progress was slow. We constantly had to poke and prod for creative input from them. It seemed to me that because we were there hand-holding so much, the students didn’t feel as involved or challenged in the process. Many ended up texting on their phones, sleeping, or watching videos on the nearby computers.

This time, we experimented with a more hands-off approach. We gave them 25 minutes to complete the storyboards for the 6 shots and left the table.  A few peeks across the room revealed that the group was engaged in discussion together. 15 minutes later, they came over to tell us they were done. Brilliant! So lesson learned. Students sometimes just wanna do things on their own. Since we had time to spare, we decided to teach them how to do up some overhead diagrams to match their storyboards and explained why overheads are so useful.

By the end of the 90 minutes, we’d finished our 6 shots. Still kinda rough, but it’s good progress. We’ll let them do an exercise on editing next week with the footage that they shot. :)

Check out the video below to see how things went! Read the official Cabrini Connections Video and Filmmakers Club blog to see previous entries too!

[Vimeo http://vimeo.com/8580667%5D

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Grow gardens with your mouse.

If you’re like me, you grew up enjoying a slew of simulation games that transported you into another world. You ran lives with The Sims, you ran your own theme park with Roller Coaster Tycoon, and you ran your own transportation company with Transport Tycoon.

Well, what if all that you were building up in your fantasy world on your computer screen was actually taking place in a remote location in real life? The folks at agricultural firm Azienda Agricola Giacomo Ferraris have made it possible with their website – Le Verdure Del Mio Orto (‘The Vegetables from my Garden’). It lets you grow your own organic vegetable garden right from the comfort of your home. You’ll get to remain in your boxers, sipping on your cup of coffee and still have fresh pesticide-free produce to nourish you.

That’s because once you’ve paid for your plot of land and designed your virtual farm online, they’ll build an actual farm in northern Italy with the exact crops you chose. Once the produce grows, it’s picked and delivered to your doorstep within 24 hours. Brilliant.

Still not sure how it works? Check out this review on Springwise.com. You can also visit the actual (Italian) site here.

I’d love to see an expansion into other countries too. Their site is colorful and fun! Now if only I could read Italian.

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Product Design for Social Good

Picture by Wonderlane

I came across this article on the Ashoka Tech page highlighting the 6 common pitfalls in product design for social good. Yep, good intentions don’t always lead to a successful outcome. The one that stuck out to me most?

“Pitfall #3: Failing to understand the user context. According to a study conducted by Duke University, up to 98% of donated medical equipment in developing countries is broken within five years. One major culprit? Power surges. Most donated equipment is designed for developed countries, where constant, reliable electricity supply is the norm. But in developing countries (particularly in rural areas), hospitals frequently face blackouts or brownouts, which end up frying their medical devices. While touring Pathan Hospital in Nepal, Tim’s design team discovered a cheap and simple solution; adding surge protectors to medical devices could prevent breakdowns and allow rural hospitals to save money on equipment. From this experience, Tim learned that context is king. Understanding situational nuances (especially in base-of-pyramid markets) allows entrepreneurs to better tailor their products and solve specific problems.”

Click here for the full list.

No one understands a challenge better than the locals. Seeing ourselves as the all-knowing being coming to “save” the poor and implementing blanket solutions to a situations we have not lived with or fully understood may lead to more harm than good.

Imagine this. You send a team of experts to a developing country to build wells for the locals. The completed wells is successfully bringing them fresh, clean water. Your work is done and you move on. 5 years later, a part of the mechanism in the well breaks. None of the locals have the knowledge or the needed materials to repair it, leaving them no choice but to abandon it. Not quite the solution you imagined, is it?

What might have worked better? Collaborating with the local craftsmen and engineers to fuse your knowledge with theirs, and construct the well with materials available locally. Train the locals on how each well works, so they’ll have the knowledge to keep the wells running long after you’re gone.

They brought up a great example of technology that’s been designed and implemented successfully… the Kinkajou Projector. Though it’ll take me a little more research to understand how they worked with the locals to develop the product, this video gives a great overview of a low-cost, low-powered device that is changing lives.

[Youtube=http://www.youtube.com/watch?v=5B_RK61NI1Q]



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Feeding the next generation right.

So the big news is out. Jamie Oliver wins the 2010 TED Prize. Each winner receives $100,000 and, more importantly, the granting of “One Wish to Change the World”. Through TED’s extensive network of sponsors, conference attendees and online community, the prize winners have doors to powerful collaborative opportunities swing wide open. (Read more about Jamie’s win here)

Jamie has spent years trying to revolutionize the way we eat and live by getting us off unhealthy eating habits and getting us to cook again. Even with 12 tv series that’s been aired in 130 countries and 10 cookbooks in 29 languages, Jamie is set to create even bigger change. As far as I can remember, I was a big fan of his campaign School Dinners. His mission was to ban junk food in schools and get kids eating fresh, tasty and nutritious food.

“What we eat affects everything: our mood, behaviour, health, growth, even our ability to concentrate. A lunchtime school meal should provide a growing child with one third of their daily nutritional intake.”

I remember watching an episode where he cooked a tray of food and placed it next to a tray of deep fried chicken nuggets and fries in the dining hall. The kids, who came through the buffet line were so unused to seeing fresh, healthy options, mainly chose to go with the unhealthy stuff they’d been so used to putting in their mouths. They just didn’t know any better. It was a sad realization of how we’ve been conditioned, and why the level of obesity in children has doubled over the last decade. In fact, it’s estimated that the number of obese people in the world will rise to 2.3 billion within the next 5 years!

What’s the situation with schools in Singapore? Looking back, I remember that deep fried chicken nuggets and hot dogs formed a big part of my diet in primary school. Ice cream and fizzy, sugar-laden drinks were easily available too. Things were a little different in Secondary school. There was no ice cream in my first two years there. Frozen yogurt made its way in later on though. I also believe we didn’t have any options to buy coke or any other carbonated drinks. Although I’m not so sure my daily dose of Pokka green tea was a much better choice.

Photo by Kevin Krejci

All this leads me to wonder… what are they feeding students now? Think about it. If they typically have two meals a day, five days a week in that dining hall, that’s a big part of their diets. The system works a little differently back home, where instead of paying for a fixed meal plan for the semester and then getting food from a buffet line, students still have the power in their hands to choose what food to buy from a variety of 8 – 10 different stalls. This means that stall holders are motivated to sell the products that have the highest demand. So apart from getting the authorities to crack down on what can be sold, an alternative way to get healthier choices on the menus is to educate the kids so they start to demand better food.

Health education from books isn’t cutting it anymore. Take them out to visit farms and gardens. Teach them through hands-on practice ways to do urban farming. Get experts to come into class to give real life examples of what they can do. So much can be done!

What was your experience with food in school like?

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