Grupo Escoteiro Bacury 185/SP

106 Storytelling Through Food

THEME: Talking about the future of food and dining storytelling

When Jamila Robinson retires, she knows exactly what she wants to do open a bed and breakfast, ideally in the south of France, a place where she can welcome visitors and treat them to her culinary skills (she especially proud of her pie and tart making).

“Somewhere beautiful with a sunny garden,” she tells me with a smile. But she quickly adds that she only 45, and doesn plan to retire for at least a decade.

Until then, she happy to indulge her love of food and cooking at home and through her work as a regional features content strategist with the Gannett media company, specializing in coverage of dining, arts and culture. It a professional role that keeps her calendar packed; at dinner she tells me about trips planned to New York and Chicago in collier perle de tahiti maty the coming days for galas and award shows for food writing, in between her daily collier perle fermoir argent work for Gannett Todaynetworkbased out of Washington, DC.

I figure deferring to the someone so intimately involved in the city restaurant scene is the right move for planning this dinner interview. So at Jamila suggestion, we eating in the H Street corridor, a neighborhood that seen year on year growth in its restaurant scene. Our venue is Bar Elena, a bright and inviting space. Colorful artwork lines the exposed red brick walls flyleaf epoxy rouge carre or boucles doreilles pour femmes reel 925 argent sterling haute qualite (we sitting below a painting of two pairs of legs). Retro pinball machines take up residence in the back, and I have to resist the urge to get up from the table to play the Indiana Jones game.

Two thumbs up for the staff as well, from the affable hostess to our waiter who can speak in depth about the menu without it sounding like a rehearsed list of facts.

It a relaxing atmosphere vendre collier perle paris and helps the early conversation with Jamila flow, although given her warm and easygoing nature a stilted chat with her is practically impossible. She quick to joke and laugh, and inquisitive, asking almost as many questions of me.

We chat about our experiences working in the media. She works on corporate content strategy, coordinating the various teams collier perle ivoire mariage at Gannett across their 109 markets including collier perle imitation gigi clozeau USA Today and state specific networks.

For example, Jamila worked on a project with Gannett sevenNJ Today news markets in New jersey to curate content for an application to help people plan their weekend activities. Instead of a haphazard mix of websites across the various markets, the app consolidated all the information in one place so if the weather is looking good on a given day, the app might send a push notification to the user saying the beaches will be nice, check out NJ Today beach guide, or browse a list of 10 diy collier perle rocaille restaurants that will deliver on the waterfront. “I was looking for ways to pull in our most well received content and help people plan their days,” she says.

But when others ask about her work, “I tell them I send emails and go to meetings,” she jokes.

Success or failure of one of her content strategies collier perle ivoire is easy to measure through metrics like how many people are visiting Gannett sites, how many downloads their apps get, whether people are responding to push notifications, what kind of feedback they getting and more. “I very results driven,” she tells me, collier perle de culture marc orian “And I like to make sure I moving the needle towards mobile.”

Rapidly evolving mobile phone technology means that Jamila always has her 2019 femmes top indien boucles doreilles gitane bijoux petites cloches goutte gland boucles eyes on the future, and how Gannett collier perle noire ancien can use developments in audio and video to improve storytelling.

She thinks voice activated home assistants devices like Alexa and Google Home that can do commands like turn lights on and off or make phone calls could have a major impact on culinary media. “Right now, if I ask Alexa how many eggs are in a crme brulee, it doesn know. I know, but I like to see what it knows, and it always tell me, don know the answer, Jamila says. She thinks technology will evolve to the point where devices can seamlessly assist someone as they make a recipe featured in a Gannett publication, all without having to touch a device.

“There got to be some middle ground between reading a cooking book and not getting your phone full of flour and butter and sugar,” she collier perle paris says. “I don collier perle rose poudré think Alexa integrates seamlessly into our lives yet, but it will, and so how can you be out front in using that as a tool for storytelling”

She believes that inspiring people through stories is going to be more important given that certain demographics are increasingly eating at home, and interested in learning to cook but lacking the motivation to do it.

“You ever seen those Tasty videos” she asks me.

Instantly I know what she talking about; the video clips shot from above that in accelerated time show a pair of hands from an unseen human making all kinds of dishes. I nod.

“You ever made anything from them” Jamila asks.

“Not a single time,” I confess.

“And that it, there a certain fear to cooking, people won actually get up and do it” she says. But she notes that the millennial generation is about to start having children and will have to learn to cook out of necessity. The successful media companies will be those that can find new ways to use audio and video technology to engage people at home beyond simply sitting back and salivating, she says. “Those are the things I thinking about and trying to solve.”

Jamila interest in dining and cooking goes back to her childhood in Michigan.

“The joke is 2019 vintage style or couleur boucles doreilles pour les femmes nouvelle mode ronde boucles that I had to learn to cook out of self defense. My mom, even today, food is not that important to her,” she says, explaining that her mother saw food more as a necessity than a craft. “But I always really liked food,” she says, reminiscing about being in the kitchen with her grandmother in contrast to her mother, an avid and skilled cook helping her to make dishes. “One of the ways she keep me quiet is give me three egg whites, some sugar collier perle de rocaille facile and tell me to count to 300 while I whisked it, then when I got to 300 do the other side, and that how we got meringue.”

She went to public school in Detroit and describes her city these days as a gritty but international destination with a strong cultural scene influenced by its proximity to Canada. In addition to her love of food, she also liked storytelling from a young age. Her high school had a journalism program that produced its newspaper in the offices of the Detroit Free Press, so from the age of 14 she was meeting people who had been in the news industry for years, in their workplace.

For university she went to Michigan State and then Wayne State University studying collier perle frederic m journalism, and a journalism fellowship at the University of Arizona in 1997 fabriquer collier perle tissu with a particular focus on her mode nouveau design bijoux de mariage luxe brillant simple noir boucles doreilles elegant bleu developing specialty of editing. “I always had this real love for news, real love for writing, but even deeper love for editing, wordsmithing, copy editing, making sure the words collier perle unique are just quite so,” she says. “I never really fancied having to be the reporter, but being in an editing role agatha collier perle boucles doreilles en cristal de mode en gros ensemble pour les femmes bijoux simule perle boule noir really helps other people get their writing better and I always enjoyed that so much more.”

After graduation she worked around the country including stints at the Detroit Free Press as a features designer, The Washington Post as an en gros 4 pieces ensemble vintage elephant bouddha boucles doreilles ensemble pour les femmes assistant news editor, for Gannett as a designer, and at the St. Louis Post Dispatch in Missouri. Starting with her first gig at the Detroit Free Press in April 1995, she says always placed great emphasis on making the food section visually arresting. “I love to cook and want my food to look beautiful, and have stuck with that” for work.

In October collier perle de tahiti femme 2007 she moved to Atlanta where she worked in a variety of editing roles for the Atlanta Journal Constitution, refining her skills in coordinating food coverage something that continues today with the work for Gannett in DC, where she started in December 2015.

She was excited to join Gannett because it promised the chance to take risks on innovative new platforms to tell stories, identifying gaps in the market and figuring out ways to fill them. “It all about bringing people together across the Gannett network and watching them flourish.”

Our food arrives, and looking at the incredibly generous portions I glad we skipped appetizers.

In front of me is a plate of smothered brisket, albeit presented in a way I didn expect. The expertly cooked and tender brisket is placed between two thick swarovski collier perle slices of toasted brioche, with gruyere and cheddar cheeses grilled on top of it, seeping over the edges. Then the entire sandwich is coated with a full bowl of French onion soup. I getting indigestion looking at it…