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REBECCA MORSE ART DIRECTION / DESIGN [email protected]
PORTFOLIO SERIES 1
Wednesday is an important day at Spannocchia. Wednesday is Pizza Night. If you have experienced a Spannocchia Pizza Night, you might re-member some of the key elements: the roaring fire in the pizza oven, the smell of tomato sauce and laughing voices drifting out from the Villa kitchen, the moment that the built-up anticipation suddenly breaks with the arrival of the first pizza margherita at the table, and finally, the post-dinner discussion of which pizza was “the best.”
Pizza Night has been part of Spannocchia for over 15 years. It is a wonderful example of the unique community experience that you can be part of during your stay at Spannocchia. But it is not only a fun evening, it also encapsulates many of the important aspects of our
mission: we use seasonal produce from our organic garden for toppings, we cook in the brick oven that was once used by
the peasant farmers at Spannocchia to bake bread, and the com-munal dining experience builds strong connections among guests, interns, and Spannocchia residents.
Spannocchia offers our guests a memorable and relaxing experience – with many opportunities to learn and create as they interact with the culture, environment, and history of Tuscany. They are inspired by what they see, smell, taste, and feel as they explore Spannocchia. The value of an experience like Pizza Night is not easy to quantify, but it is definitely easy to remember, and a story that is frequent-ly shared after returning home!
This is the season for our annual membership appeal, and you are an important part of the community that
we have created in Italy and the U.S. – please consider joining the Spannocchia Foundation or renewing
your annual membership, so that we can continue offering unique experiences like Pizza Night, and our guests can learn and be inspired while they are also relaxing and soaking in the beauty of the Tus-can countryside. We appreciate your support!
Fall Appeal Spannocch i a Founda t ion
REBECCA MORSE ART DIRECTION / DESIGN [email protected]
PORTFOLIO SERIES 1
Creative Director for account under Vreeland Marketing & Design
Capital CampaignVideo, Branding, Identity, Brochure, Note Card Set (Environment/Non-profit)
PLEASE Note: The Trail Champions Capital Campaign has not been announced to the public. Please refrain from disclosing information contained herein. Thank you.
Maine Appalachian Trail Clubmatc.org
Your contribution to the Trail Champions campaign will
support the first permanent home for MATC.
Your support of Trail Champions is support for the
A.T. in Maine. With your help, the Maine Trail Crew will
receive trail-building training and housing; valuable trail-
building equipment will be properly stored; MATC and trail
groups throughout Maine will have access to trail building
and chainsaw safety classes, as well as meeting space.
Trail Champions Go Above and Beyond
Strong annual support for MATC operations is the key to sustaining
the organization during the capital campaign. MATC relies on
member dues, annual contributions and foundation grants to
operate. Please continue to support MATC annually in addition to
contributing to the capital campaign.
”the beauty of the a.t. in Maine is that it belongs to everyone.” sherri langlais, MatC Capital Campaign member
Comprehensive Maine Trail Center Project Budget, $2,930,357
Restricted Maintenance Fund/Endowment $1,500,000
Capital Campaign Expenses, $400,000
61%
31%
8%
MATC invites you to be a part of
the A.T. in Maine by becoming
a Trail Champion! Your
generous support will help
to ensure that trail projects
continue to keep Maine’s
section well-maintained and
accessible.
Our $4.8 million fund-raising goal
includes the comprehensive
construction costs, a $1.5
million restricted maintenance
fund and the cost of the
campaign.
Trail Champions Capital Campaign Committee
David B. Field, Honorary Campaign Chair*
Lester C. Kenway, Campaign Chair*
Mike Ewing*
Laura Flight*
Tim Fortune
Sherri Langlais*
Elsa Sanborn*
Alicia J. Nichols, Campaign Director
* Members of the MATC Executive Committee
David B. Field
Lester C. Kenway
Po box 8037 bangor, ME 04402-8037 | (207) 852-1056 | [email protected]
MAine AppAlAChiAn TrAil Club
REBECCA MORSE ART DIRECTION / DESIGN [email protected]
PORTFOLIO SERIES 1
Creative Director for account under Vreeland Marketing & Design Mortgage
televisionawareness CampaignConcepting, Storyboard, Video(Banking)
Creative Director for account under Vreeland Marketing & Design
Neighbor to Neighbor
Business
Mortgage
REBECCA MORSE ART DIRECTION / DESIGN [email protected]
PORTFOLIO SERIES 1
Color CorreCtion + image manipulation(Entertainment/Publishing)
Color Specialist under ImageSet DesignCollaboration with US + Rolling Stone Magazine
REBECCA MORSE ART DIRECTION / DESIGN [email protected]
PORTFOLIO SERIES 1
ConCept + web designConcept, Web Design, Print (Energy)
Creative Director for account under Vreeland Marketing & Design
REBECCA MORSE ART DIRECTION / DESIGN [email protected]
PORTFOLIO SERIES 1
Color Specialist for account under Vreeland Marketing & Design
online interaCtiveColor Correction/Image Manipulation Shoe Customization Tool (Fashion)
Colorizing from 14 different styles in basic grey producing 20 different colors, and digitizing a variety of leathers, textures, thread colors, and sole treatments. Some 2,000 optical images allow shoe lovers to design their own individual look. Give a try.
REBECCA MORSE ART DIRECTION / DESIGN [email protected]
PORTFOLIO SERIES 1
brandingLogo Design (Sports)
REBECCA MORSE ART DIRECTION / DESIGN [email protected]
PORTFOLIO SERIES 1
seasonalappeal newsletterPrint, Newsletter, eNewsletter(Education/Environment/Non-profit)
Creative Director for account under Vreeland Marketing & Design
Over the years Spannocchia has worked
to develop and improve our educational
offerings and didactic experiences. We have
come to realize that many of these classes
and programs were designed for adults.
Now we want to also focus on educating
the next generations about the importance
of what they eat and where it comes from.
We have designed our newest program,
“Under the Tuscan Summer Camp:
Bambini Edition,” August 11-18, 2015, to
give children aged 6-12 a comprehensive
and fun introduction to farm life, good
food, and Italian culture. Jessica and Silvia
are looking forward to this opportunity!
view this email in your browser
LA NOTIzIANews f rom Spannocch ia Founda t ion
Spr ing 2015 News le t t e r
For our annual newsletter we always try to convey to you, our readers, how Spannocchia has
a significant role in the modern world, and why it merits your interest and support. For this
edition of the newsletter we have chosen a theme which we feel dramatically demonstrates the
effect this place can have on its visitors: “How the Spannocchia experience changes lives.”
This is a theme I am intimately connected to.
As an architecture student in the early ‘80’s, my dream was to have a career in design and
construction and to live a rather self-sufficient lifestyle on my own small farm. Then in
August 1981 I attended a two-week course by the Etruscan Foundation at an historic estate in
Italy, met the owner’s daughter there . . . married her a year and a half later … and – to make
a long story short – ended up with a life, not on 40 acres in the Ozarks or my native New
England, but on a 1,100 acre, 800-year-old farm in Tuscany.
My experience at Spannocchia directly and extremely changed the direction of my life.
And my subsequent years of experience here have demonstrated many examples of the life-
changing effect this place can have, for a multitude of reasons, on those who pass through.
Examples of that effect are many, but herein we have highlighted a few. I hope that some of
you will also relate personally to this theme as perhaps you reflect on your own experience at
Spannocchia.
Notes from Spannocchia
“Our community and our work made
me feel part of something important.
This group of people with such different
backgrounds and cultures – but united by
their love of food and motivated by the
example of a better and sustainable world
of food – showed me that with passion and
solidarity we can make our global food
system a better one.”
Laura McMahon
Spannocchia has collaborated for many years with local schools by hosting children for
educational farm visits. We also have long-term academic collaborations with several schools,
including a new addition. R E A D M O R E
We are pleased to announce the arrival of a new employee on the farm, Moreno Galigani,
who will take on the responsibilities for the olives, vineyards, and winemaking that were
previously Angelo Parini’s domain. M E E T M O R E N O
We are saddened to share the recent loss of two members of the Spannocchia extended
community: Angiolino Biagini and Luca Truzzi. R E A D M O R E
In the 10 years since we officially started
our production of cured meats these products
have gained great accolades and praise
as some of the best in the region. As our
salumi production has become even more
efficient and quality-driven, we have also
worked to improve the opportunity to teach
this craft to the many candidates interested
in our butchering volunteer program.
In an effort to give more credit to the
work these individuals do with Riccio,
we are giving them a new title – Butcher
Apprentice instead of volunteer. Because
of increasing interest in this art, and all the
work to be done in the transformation room,
we will offer seven butcher apprentice
positions for the 2015/2016 season.
NEEd TO COME UP WITH SOMETHING
For these interns, Spannocchia was love
at first bite. Learn how the tenuta changed
them forever.
Experience Spannocchia and the rich
history and culture of the region through
artistic and instructional workshops, day
trips to nearby Siena and Florence, Tuscan
cooking classes and more.
Coming to Italy, but can’t spare a week to
stay in a farmhouse at Spannocchia? Come
visit for a couple of days, and stay in our
Bed & Breakfast.
LEARN MORE
REAd THEIR STORIES
LEARN MORE
Remember to renew your
SPANNOCCHIA FOUNdATION MEMBERSHIP
Remember to renew your
SPANNOCCHIA FOUNdATION MEMBERSHIP
Remember to renew your
SPANNOCCHIA FOUNdATION MEMBERSHIP
RENEW NOW
SEE THE LISTLEARN MORE
U N d E R T H E T U S C A N S U N - M M E R C A M P
B U T C H E R A P P R E N T I C E S H I P
I N M E M O R I A M , A N G I O L I N O & L U C A
F A R M N E W S : W E L C O M I N G M O R E N O & O U R N E W T R A C T O R
C O L L A B O R AT I O N W I T H T H E U N I v E R S I T y O F
G a s t r o n o m i c S c i e n c e s & U n i v e r s i t y o f F l o r e n c e
H O W S PA N N O C C H I A H A S C H A N G E d y O U R L I F E
Wo r d s f r o m F o r m e r S p a n n o c c h i a I n t e r n s
B&B STAySB&B STAyS2015 PROGRAMS2015 PROGRAMS2015 PROGRAMS
Spread the word. FORWARd THIS EMAIL TO A FRIENd
Many thanks to all of the photographers who donated their work.
you are receiving this email because you are a member or friend of the Spannocchia Foundation.
If you no longer wish to receive these emails, you can unsubscribe.
Spannocchia Foundation | PO Box 10531 | Portland, Maine 04104
©2015 Spannocchia Foundation. All rights reserved.
We appreciate your support and invite you to renew your annual
membership, if you have not already done so.your contribution
helps us to continue our Internship Program, educational activities,
and stewardship of our landscape and structures.
FOLLOW LIFE ON THE FARM
LEARN MORE
The Spannocchia Foundation seeks to encourage global dialogue about sustaining cultural
landscapes for future generations through the example of the Tenuta di Spannocchia.
OUR MISSIONOUR MISSIONOUR MISSION
Wednesday is an important day at Spannocchia. Wednesday is Pizza Night. If you have experienced a Spannocchia Pizza Night, you might re-member some of the key elements: the roaring fire in the pizza oven, the smell of tomato sauce and laughing voices drifting out from the Villa kitchen, the moment that the built-up anticipation suddenly breaks with the arrival of the first pizza margherita at the table, and finally, the post-dinner discussion of which pizza was “the best.”
Pizza Night has been part of Spannocchia for over 15 years. It is a wonderful example of the unique community experience that you can be part of during your stay at Spannocchia. But it is not only a fun evening, it also encapsulates many of the important aspects of our
mission: we use seasonal produce from our organic garden for toppings, we cook in the brick oven that was once used by
the peasant farmers at Spannocchia to bake bread, and the com-munal dining experience builds strong connections among guests, interns, and Spannocchia residents.
Spannocchia offers our guests a memorable and relaxing experience – with many opportunities to learn and create as they interact with the culture, environment, and history of Tuscany. They are inspired by what they see, smell, taste, and feel as they explore Spannocchia. The value of an experience like Pizza Night is not easy to quantify, but it is definitely easy to remember, and a story that is frequent-ly shared after returning home!
This is the season for our annual membership appeal, and you are an important part of the community that
we have created in Italy and the U.S. – please consider joining the Spannocchia Foundation or renewing
your annual membership, so that we can continue offering unique experiences like Pizza Night, and our guests can learn and be inspired while they are also relaxing and soaking in the beauty of the Tus-can countryside. We appreciate your support!
Fall Appeal Spannocch i a Founda t ion
While many guests at Spannocchia have a brief introduction to the farm operations during their stay, the importance of the farm and the names, faces and stories of the people who keep it going every day do not always get the attention they deserve.
Agricultural production has existed at Spannocchia since at least the 12th century. During the times of the mezzadria, a sharecropping system where the landholder and landowner divided the production, everyone at the estate depended on the fruitful-ness of the farm. In 1992, some decades after the demise of the mezzadria, the property was down to just one small vineyard, several hundred olive trees, and just two
terraces with vegetable gardens – the crops and animals were long gone. When Randall Stratton and Francesca Cinelli moved with their family to Spannocchia 20 years ago they initially began farming opera-tions to preserve the landscape. In 1994 Spannocchia began raising Cinta Senese pigs, an endangered breed native to the area around Spannocchia whose numbers had dwindled to less than 100 in the 1980s. Today, there are around 200 Cinta Senese on our grounds, along with 15 Calvana cows, and three Monte Amiata donkeys. The breeds of each animal are historically tied to the traditions and culture of the hills around Siena.
The farm at Spannocchia produces and sells salumi and fresh meat from the Cinta Senese pigs and Calvana cows, honey, vegetables from the orto (garden), olive oil and wine (this summer we will be drinking Spannocchia’s first vino rosato!). The farm is a separate legal entity from the Spannocchia Foundation but shares the same educational mission. The farm also plays an integral role in the hands-on experience of the interns, and the farm staff is crucial in effectively communicating the complete message of Spannocchia’s principles. The work and energy the interns put in every day are critical to the fluid operation of the farm, and their efforts are much appreciated.
ON THE FARM
La Notizia News f rom Spannocch ia Foundat ion
Spr in g 2013 News l e t t e r
P O B o x 1 0 5 3 1 , P o r t l a n d , M E 0 4 1 0 4 i n f o @ s p a n n o c c h i a . o r g w w w . s p a n n o c c h i a . o r g
Fall Appeal Spannocch i a Founda t ion
With your membership you confirm your participation in, and commitment to, the community of Spannocchia and what it represents.
Dear Friends,Spannocchia had another great year in 2015! We welcomed three groups of wonderful interns, an amazing new sustainability course with Harvard University, created lots of art, added 132 prosciutti to the curing room . . . and much, much more.
More significant than any facts or figures, however, is the effect that the “Spannocchia experience” had on our visitors — educating, inspiring, creating memories, even changing lives. Most fundamentally, the great value of this place is its ability to bring home the lessons on how to live on the planet more sustainably and how life can be simpler, truer, and more enjoyable. I’m sure your own experience at Spannocchia gave you similar insights.
In order to continue providing the opportunities that we do — for interns, students, and even vacationers — we need your support to make up the difference between the income we are able to generate from products and services, and real costs to keep this amazing place operating.
As you read this I hope you are reminded of your own connection to Spannocchia, whether it was on one occasion or many visits, long ago or very recently . . . and you will commit to lending us your needed and most appreciated support.
Thank you for all that you do!
Grazie,
Randall Stratton
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