Yeah! I found my camera this past weekend. It was in the couch. Not under a couch cushion. Not down the side of the couch. But somehow down the corner of the couch where the arm rest meets the back. I was thrilled, of course!
My oldest son, Bobby, and I made our first video blog. (And it may be our last!) We took about 20 minutes of video. I uploaded it to my computer. That took about 10 minutes. Then, I cut it into smaller chunks and exported those chunks into wmv format (the default for my camera is Quicktime). I used Windows Movie Maker to cut those pieces up even more, add text, etc. Then, it had to be converted to wmv format again (Windows Movie Maker saves it as a project). All told, we spent between 3 and 4 hours to produce a 4 minute video. That's a lot of work, when you are not getting paid for it! All of those format conversions took their toll on the video. There are black spots, text is out of sync, etc.
It was kind of fun, though. But I don't know if I will do it again. Straight video is easier. And, after all, I am not a video professional.
Here's the video, if you are interested.
Showing posts with label video. Show all posts
Showing posts with label video. Show all posts
Monday, July 28, 2008
Saturday, December 02, 2006
Beef
(not for the squeamish) This video comes closest to how beef is currently processed in the U.S. Afterward, the carcasses must be cooled (quickly) and kept chilled below 40 degrees F for at least 48 hours. They can then be cut. They are cut in a large room that is kept chilled below 40 degrees. The workers wear clean coats, hairnets, hats, protective eyewear, gloves and boots. No jewelry or items are allowed. There are boot washes at the entrances to the room (which must be stepped into in order to enter or leave). There are also hand sanitizing stations. After leaving the room, the workers must put their overcoat (frock) into the dirty laundry. They receive a clean frock when they are ready to re-enter. There are USDA inspectors present in all areas of the plant. Workers cannot go from slaughter area to the cutting area without changing their clothing and sanitizing their boots and hands.
(not for the squeamish) This video comes closest to how beef is currently processed in the U.S. Afterward, the carcasses must be cooled (quickly) and kept chilled below 40 degrees F for at least 48 hours. They can then be cut. They are cut in a large room that is kept chilled below 40 degrees. The workers wear clean coats, hairnets, hats, protective eyewear, gloves and boots. No jewelry or items are allowed. There are boot washes at the entrances to the room (which must be stepped into in order to enter or leave). There are also hand sanitizing stations. After leaving the room, the workers must put their overcoat (frock) into the dirty laundry. They receive a clean frock when they are ready to re-enter. There are USDA inspectors present in all areas of the plant. Workers cannot go from slaughter area to the cutting area without changing their clothing and sanitizing their boots and hands.
Friday, March 17, 2006
VW strikes again: Un-Pimp My Ride [VIDEOS] | Leftlane News - Car News For Enthusiasts
I love these commercials. They crack me up! "It's time to unpimp zee auto." Check them out.
VW strikes again: Un-Pimp My Ride [VIDEOS] Leftlane News - Car News For Enthusiasts
VW strikes again: Un-Pimp My Ride [VIDEOS] Leftlane News - Car News For Enthusiasts
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