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Archive for February, 2009

ANIMATION UNLEASHED!

Posted by >>>>> on February 26, 2009

PRESS CONTACT

Lorna Garano

lornagarano@gmail.com

510-922-9765

www.lornagarano.com

 

ANIMATION UNLEASHED!

Once relegated to kids’ programming animation has grown up. Animated features now get wide distribution and critical acclaim, and animation TV series have a home in primetime. “As young animators back in the 70’s, we had high hopes for this overlooked medium. But in the last twenty years, those expectations have actually been surpassed.” says Ellen Besen, author of the new book Animation Unleashed: 100 Principles Every Animator, Comic Book Writer, Filmmaker, Video Artist and Game Developer Should Know (Michael Wiese Books, January 2009).

Ellen Besen is available for interview. Here’s just some of what she can discuss:

• Why animation makes it okay to laugh at tragic situations;

• Why she says the much-hyped animated features Wall-E and Kung Fu Panda are over-rated;

• How animation allows filmmakers to create alternative universes;

• Why so many live-action filmmakers are turning to animation and why hybrid films that combine live action and animation are the future;

• Why Waltz with Bashir, Persepolis, and other films show that animation is a wonderfulmedium for documentary and personal storytelling—and the best animated documentaries you’ve never heard of;

• Why she says the trend is that the animation technology keeps getting more sophisticated and the content keeps getting stupider;

• Her take on the Curious Case of Benjamin Button, Coroline, and other recent animated films;

• Why she says Freud would have had a field day with Betty Boop;

• What it’s like to be a woman in the male-dominated field of animation;

• Why digital filmmaking is the animator’s gain and the actor’s loss;

• Her picks for the best animated films ever;

• The surprising advice she gives all of her students.

ABOUT ELLEN BESEN

Ellen Besen has been working in animation for over 35 years. Her work has been show in film festivals and venues across the globe, including MOMA and the Montreal Museum of Fine Arts. Highlights of her career include directing award-winning films for the National Film Board of Canada, broadcast work on the topic of animation for CBC Radio (Canadian Broadcasting), and film curating for such organizations as the Art Gallery of Ontario. Besen is a former columnist for POV magazine and her film analysis workshops are featured regularly at the Ottawa International Animation Festival. She has written a popular series for Animation World Network on such topics as animation and analogy, and is currently the creative director of The Kalamazoo Animation Festival International. Besen was on the faculty of Sheridan College’s School of Animation for nearly 20 years and continues to teach the principles of animation filmmaking on an intensive one-to-one basis.

 

 

 

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Posted by >>>>> on February 26, 2009

PRESS CONTACT

Lorna Garano

lornagarano@gmail.com

510-922-9765

 

THE STANDARD AMERICAN DIET & GLOBAL WARMING

A meteorology professor and climate change expert explains the connection.

 

When we think of the culprits behind global warming, usually what comes to mind are gas-guzzling vehicles and inefficient household appliances, but climate change researcher Eugene Cordero, Ph.D., says there’s another under-recognized source: the standard American diet. “The latest research tells us that our diet is responsible for at least 20 percent of all the greenhouse gas emissions that lead to global warming,” he says. Cordero, a professor of meteorology at San Jose State University and atmospheric scientist, explains that our diet is implicated in many ways, from how our food is grown and processed to the amount of food waste that we produce. Along with chef Laura Stec, he’s written COOL CUISINE: TAKING THE BITE OUT OF GLOBAL WARMING (Gibbs Smith Publisher, September 2008, paperback) to explain how the standard American diet is linked to the most pressing environmental problem of our time and to offer a solution. “By making different choices about our food we can go from a way of eating that adds to global warming to one that reduces it,” he says.

 

Cordero is available for interview. Here’s just some of what he can discuss:

 

·         THE  BIGGEST DIET-RELATED CONTRIBUTORS TO GLOBAL WARMING

Synthetic nitrogen fertilizers, imported food, livestock-raising practices, over-reliance on processed food, and food waste are some of the main diet-related sources of global warming. Cordero will explain how each contributes to the earth’s rising temperature. 

 

·         YOUR CARBON “FOODPRINT”  

So, just how can you measure the impact of food choices on the environment? Cordero will explain a formula for evaluating the carbon footprint—or foodprint—of many common foods.  For example, two tablespoons of the average, conventionally produced peanut butter emits 118 grams of carbon dioxide, which is equivalent to driving a hybrid vehicle about a half a mile. A single conventionally produced cheeseburger emits 10.7 pounds of carbon dioxide.

 

·         HOW FOOD MILES DRIVE GLOBAL WARMING

Food miles refer to the number of miles a food product has to travel to get to your plate. Food can be shipped via truck, ship, rail, or air. The most energy-efficient method is ship and the least is air. While locally grown foods that don’t have far to travel to get to your plate are generally more environmentally friendly, Cordero notes that the picture is more complex than may be recognized on first glance. “One complication regarding food miles is that if reducing emissions is your goal, then an understanding of how the food is produced can be as important as knowing how far it has had to travel,” he says. He points to studies that have shown that in some cases imported food that is grown in a more energy-efficient way contributes fewer carbon dioxide emissions that locally grown food that has been produced in energy-intensive ways.

    

·         THE MOST ENERGY-EFFICIENT FOODS

How can you tell if a food is energy-efficient? “By looking at the amount of energy it takes to grow food and dividing it by the total amount of energy that the food offers in calories you can start to estimate the energy efficiency of a given food,” says Cordero. He adds that you also have to factor in the carbon dioxide emissions associated with the energy to grow food.  Taking all of this into account you can get a strong sense of which foods are the most energy-efficient. Cordero uses this method to determine that conventionally raised beef, which produces 1431 grams of carbon dioxide to produce, ranks as one of the least energy-efficient foods; and conventionally grown soybeans, which produces 7 grams of carbon dioxide to produce, are among the most energy-efficient foods.

 

·         A FOOD-AUTO COMPARISON

Food choices have a clear impact on climate change, but how do they stack up alongside the most highly recognized contributor to global warming: automobiles? In his research, Cordero has compared various diets against various automobiles. What he found is that eating a high carbon dioxide-emitting diet that is heavy on animal protein produces 4.4 tons of carbon dioxide per year and driving a Ford F-series truck emits 5.2 tons of carbon dioxide per year. He also compared average and low carbon-dioxide-emitting diets to a Chevrolet sedan and a Prius.

 

·         COOL CUSINE IS PART OF THE SOLUTION

If all of this seems gloomy, Cordero is quick to point out that by changing our diet we can go a long way in reducing global warming. And he’s not talking about a regimen of brown rice and soybeans. Rather, he says by eating locally grow, organic, fresh food our diet can become both more environmentally sound and tastier. COOL CUISINE: TAKING THE BITE OUT OF GLOBAL WARMING comes with mouth-watering recipes created by Chef Stec that utilize the cool cuisine principles. Her include Caramel Brie, Dark Chocolate Chili, Broiled Figs with Goat Cheese, Grass-Fed Beef Crostini, Dijon Green Beans with Candied Shallots, and Autumn Tempeh Salad. It also provides step-by-step suggestions for easily making cool cuisine a part of your life.

 

To schedule an interview or for a review copy of COOL CUISINE: TAKING THE BITE OUT OF GLOBAL WARMING contact: Lorna Garano, lornagarano@gmail.com, 510-922-9765

 

ABOUT EUGENE CORDERO, PH.D.

Eugene Cordero, Ph.D., is an Associate Professor in the Department of Meteorology at San José State University (SJSU) in California. His research interests are focused on understanding the processes responsible for long-term changes in climate through the use of observations and atmospheric models. At present, this work is supported by research grants from the National Science Foundation and NASA. Dr. Cordero is a coauthor on the WMO/UNEP 2006 Ozone Assessment report and is currently participating in projects related to evaluating the models used for the IPCC Fourth Assessment Report. In the Department of Meteorology, Dr. Cordero teaches various courses in climate change and is involved in projects working to improve methods of education that engage and ultimately stimulate social change. Visit him at: www.met.sjsu.edu/~cordero

 

VIDEO OF DR. CORDERO DISCUSSES CLIMATE CHANGE:

http://abclocal.go.com/kgo/story?section=news/local/south_bay&id=6636085

http://www.youtube.com/watch?v=kSpQHMj6Dis

 

 

 

 

 

 

 

 

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