08 Feb Tips for Closed Captioning Files: Turn TV into a Comic Book
This month’s trick comes from Mark Longstaff-Tyrrell of Frisnit Electric Industrial Co. He’s invented an awesome trick to turn TV shows into a series of annotated static shots — an instant kind of comic book that you can read on your ereader! This is a whole new kind of accessibility for TV, for sure, but it opens up a lot of new artistic possibilities as well. It’s great for value-added features using materials a producer already has.
Basically how it works, is that you pull out each caption or subtitle and give it a key frame. Presto: you have a series of images annotated with the subtitles from the film. And then whether you edit the subtitles or not, or how much, is up to you.
Video Source: big_buck_bunny_720p_h264.
Here at Line 21, we love clever and innovative uses of content. Especially if the idea has a hint of the MacGyver about it. Thanks for the great thinking, Mark! Anyone want to have a go?
Read more about Mark’s process, including the technical details of how it’s done.
November Recipe: Paleo Pumpkin Cookies
This recipe is inspired by these Chocolate Chip Pale-umpkin Cookies.
These are “paleo” inspired cookies, meaning that the recipe includes no grains, dairy, legumes, nightshades, processed ingredients, or sweets. However, you can always sweeten them up if you want to!
At our house, there was some definite suspicion that there was no oil in the recipe, but they turned out really well and were gone right away!
1/2 cup pumpkin puree**
1/2 tsp pumpkin pie spice
1 tsp cinnamon
dash of salt
1/2 cup coconut flour
1/4 cup coconut sugar (optional)
1/3 cup very good quality chocolate chips
Preheat oven to 350F.
Mix the eggs, pumpkin, pumpkin pie spice, cinnamon, and salt, and blend together well.
Add coconut flour, coconut sugar (if using), and chocolate chips. Mix.
Place approximately 2 tbsp of batter for each cookie onto a parchment-covered cookie sheet, and flatten the cookies slightly.
Bake approximately 20-25 minutes or until golden.
** To make your own pumpkin puree, use a smaller baking pumpkin (like Sugar Pie, Baby Bear or Cheese Pumpkin) and cut your pumpkin into quarters. Scoop out the seeds and strings, put the cut faces down on a cookie sheet, pour a bit of water on the cookie sheet, and bake at 350F until soft. Cool. Cut the pumpkin flesh from the pumpkin shell and puree with a hand blender.