Community working for Community
By: Kayla Marie LaCour
In yet another grassy field on Alemany Blvd near the I-280 grows one of many urban garden sites in San Francisco. Tucked in the rear of Alemany Housing Projects, behind clothes lines hanging with the garments of the families living in the nearby buildings, is Alemany Farm, a sea of green surrounding grey pavement and identical 2-story dull, earth-tone housing projects. The farm is a project of the Alemany Resident Management Corporation. It is one of the oldest and biggest, at 8 acres, urban farms in San Francisco. Years ago the lot was empty, full of anything imaginable, and now it provides so much for the residents of Alemany Housing Projects. “The purpose of the farm is to grow organic food for residents and for kids to eat healthy. To have jobs in the community and to keep kids and adults from gang banging and selling drugs,” said Alice Caruthers, Executive Director of Alemany Farm, in her raspy voice.
Caruthers has gold caps on two of her teeth and blonde-tipped dreads. On this day she wears a blue Dickey-type jumpsuit and Timberlands. Her rough attire and to the point attitude represents the look and feel of many of the residents of Alemany and workers of the farm. She is known by most of the residents living in the 165-unit public housing development.
Alemany Farm’s office is located in what must have originally been a house in the projects. The white walls are scattered with pictures of Martin Luther King, Jr., other historic black figures and a President Barrack Obama calendar hangs next to the restroom. Boxes of tools and equipment are stacked by the wall next to the door. On the other side of the entrance are pictures that were drawn by children and leading up the stairs are the beginnings of a mural of children playing. An array of R&B, rap, hip-hop, and oldies are being blared from a radio and can be heard outside in the garden. A number of residents shuffle in and out of the office, asking if work is available and then being directed to “talk to Alice about that” by whoever is sitting behind the desk at that time.
A work day is from 9 a.m. to 1 p.m. The workers’ job for the past few months has been landscaping. Only until recently the field was filled with grass, weeds and trash. Many projects must be complete in order to get the farm up and running. Marcus Mendez, the head gardener, talks about the tasks they are doing and what needs to be done as he walks around the farm.
“Right now, we are building a green house, clearing grass, removing grass, metals, and trash. We are planting new vegetation, gardening, basically maintaining the grounds.”
“The grass was as tall as us. We had to cut it all down,” said Genina Elmore, 36, a worker at the farm.
Elmore is a tall, curvy black woman. Today, she is wearing jeans, a white t-shirt and the type of vest that crossing guards wear. She has a white bandana on her head and wears protective mask when using the weed whacker.
“My job lately has been doing landscaping. Ya know, trimming excess around the trees, cutting grass really short, cut the trees that are running over. Planting flowers. Take away dead trees and beautifying trees,” said Elmore.
The field starts directly behind an apartment building and continues up and across a hill. Located on the main ground of the farm are rectangular wooden plots for the plants and vegetables. A bee hive and pond are located further back and up the hill. Mendez listed things they have planted: “Cabbage, corn, sweet potatoes, greens, potatoes, apple and lemon tress, broccoli, cauliflower, and every kind of vegetable you can think of.” There is also the beginnings of a green house. Now it is only beams on the ground, but the goal is to have it finished by summer.
BBQ pits and benches are located beneath tall, shady trees. This was included to encourage Alemany residents to come hang out and have a cook out in the place that may even be the source of some of the food they are eating. The food that is harvested on Alemany Farm is free for the residents of the Alemany housing projects. A central purpose of the farm is to provide healthy, organic food for people who otherwise are unlikely to get it anywhere else. And even if they had access to organic food, would not be able to afford it.
“The benefits are tremendous. By having access alone to that farm will increase their health substantially,” said April McNally, a Healthy Lifestyle Coach. For one thing, “the children will have options for healthy snacks. The parents could give them an apple or give them something organic rather than something processed, like a bag of chips.”
By: Kayla Marie LaCour
In yet another grassy field on Alemany Blvd near the I-280 grows one of many urban garden sites in San Francisco. Tucked in the rear of Alemany Housing Projects, behind clothes lines hanging with the garments of the families living in the nearby buildings, is Alemany Farm, a sea of green surrounding grey pavement and identical 2-story dull, earth-tone housing projects. The farm is a project of the Alemany Resident Management Corporation. It is one of the oldest and biggest, at 8 acres, urban farms in San Francisco. Years ago the lot was empty, full of anything imaginable, and now it provides so much for the residents of Alemany Housing Projects. “The purpose of the farm is to grow organic food for residents and for kids to eat healthy. To have jobs in the community and to keep kids and adults from gang banging and selling drugs,” said Alice Caruthers, Executive Director of Alemany Farm, in her raspy voice.
Caruthers has gold caps on two of her teeth and blonde-tipped dreads. On this day she wears a blue Dickey-type jumpsuit and Timberlands. Her rough attire and to the point attitude represents the look and feel of many of the residents of Alemany and workers of the farm. She is known by most of the residents living in the 165-unit public housing development.
Alemany Farm’s office is located in what must have originally been a house in the projects. The white walls are scattered with pictures of Martin Luther King, Jr., other historic black figures and a President Barrack Obama calendar hangs next to the restroom. Boxes of tools and equipment are stacked by the wall next to the door. On the other side of the entrance are pictures that were drawn by children and leading up the stairs are the beginnings of a mural of children playing. An array of R&B, rap, hip-hop, and oldies are being blared from a radio and can be heard outside in the garden. A number of residents shuffle in and out of the office, asking if work is available and then being directed to “talk to Alice about that” by whoever is sitting behind the desk at that time.
A work day is from 9 a.m. to 1 p.m. The workers’ job for the past few months has been landscaping. Only until recently the field was filled with grass, weeds and trash. Many projects must be complete in order to get the farm up and running. Marcus Mendez, the head gardener, talks about the tasks they are doing and what needs to be done as he walks around the farm.
“Right now, we are building a green house, clearing grass, removing grass, metals, and trash. We are planting new vegetation, gardening, basically maintaining the grounds.”
“The grass was as tall as us. We had to cut it all down,” said Genina Elmore, 36, a worker at the farm.
Elmore is a tall, curvy black woman. Today, she is wearing jeans, a white t-shirt and the type of vest that crossing guards wear. She has a white bandana on her head and wears protective mask when using the weed whacker.
“My job lately has been doing landscaping. Ya know, trimming excess around the trees, cutting grass really short, cut the trees that are running over. Planting flowers. Take away dead trees and beautifying trees,” said Elmore.
The field starts directly behind an apartment building and continues up and across a hill. Located on the main ground of the farm are rectangular wooden plots for the plants and vegetables. A bee hive and pond are located further back and up the hill. Mendez listed things they have planted: “Cabbage, corn, sweet potatoes, greens, potatoes, apple and lemon tress, broccoli, cauliflower, and every kind of vegetable you can think of.” There is also the beginnings of a green house. Now it is only beams on the ground, but the goal is to have it finished by summer.
BBQ pits and benches are located beneath tall, shady trees. This was included to encourage Alemany residents to come hang out and have a cook out in the place that may even be the source of some of the food they are eating. The food that is harvested on Alemany Farm is free for the residents of the Alemany housing projects. A central purpose of the farm is to provide healthy, organic food for people who otherwise are unlikely to get it anywhere else. And even if they had access to organic food, would not be able to afford it.
“The benefits are tremendous. By having access alone to that farm will increase their health substantially,” said April McNally, a Healthy Lifestyle Coach. For one thing, “the children will have options for healthy snacks. The parents could give them an apple or give them something organic rather than something processed, like a bag of chips.”
The people working on the farm that day all felt their work
would not only help fix up and maintain the farm, but help improve the
community as well. “This is my community, my residence. I wanted to be involved,” said Elmore. “Residents should be involved. Whose gonna keep up the community, but us. So I threw on some dirty clothes and asked ‘what can I do’? [Alice and this farm] gives residents jobs and gives people self-sufficiency. I love seeing people work.”
While Alemany Farm, the workers, and residents are working to provide food for their community, they are doing so much more.
“I think a garden can actually challenge some negative stereotyping,” said Associate Professor of Sociology at the University of San Francisco Stephanie Sears. “One of the stereotypes we have of people who live in public housing is that they’re lazy, that they’re welfare dependent, and that they don’t want to do anything. They just want to sit around and wait for people to take care of them. The garden fundamentally alters all those perceptions. In a garden it requires a lot of work,”
While all the workers have their own personal reasons for working at Alemany Farm, they seem to agree on one key reason.
“I want to see a difference in my community. I want to give back to the community,” said 19 year old worker, Darious Smith.
Alemany Farm is working towards multiple goals; one is creating something beautiful where there was nothing. In a lot that used to be overrun with grass and trash, a pond can be seen and fruits and vegetable will soon begin to grow. The grass is green now instead of brown.
“It’s like with garbage or trash, if the whole place is trashy why are you going to go to a trash can before you throw your stuff down. The farm is like the opposite of that,” said Sears. “It’s creating beauty in spaces, and creating care. It’s a physical manifestation of care in a way”.
While Alemany Farm, the workers, and residents are working to provide food for their community, they are doing so much more.
“I think a garden can actually challenge some negative stereotyping,” said Associate Professor of Sociology at the University of San Francisco Stephanie Sears. “One of the stereotypes we have of people who live in public housing is that they’re lazy, that they’re welfare dependent, and that they don’t want to do anything. They just want to sit around and wait for people to take care of them. The garden fundamentally alters all those perceptions. In a garden it requires a lot of work,”
While all the workers have their own personal reasons for working at Alemany Farm, they seem to agree on one key reason.
“I want to see a difference in my community. I want to give back to the community,” said 19 year old worker, Darious Smith.
Alemany Farm is working towards multiple goals; one is creating something beautiful where there was nothing. In a lot that used to be overrun with grass and trash, a pond can be seen and fruits and vegetable will soon begin to grow. The grass is green now instead of brown.
“It’s like with garbage or trash, if the whole place is trashy why are you going to go to a trash can before you throw your stuff down. The farm is like the opposite of that,” said Sears. “It’s creating beauty in spaces, and creating care. It’s a physical manifestation of care in a way”.
The farm is affecting people’s health, giving them jobs and something to work towards. Melinda Stone, also an Associate Professor at USF, as well as a co-director of the Garden Project at USF, relates Alemany to the definition and concept of urban gardening. Stone has visited the farm and noticed how it directly impacts those living there.
“What has happened is a lot of the young folks who live in those projects have gotten really inspired and are rethinking futures for themselves. They realize that with their hands they are able to produce and create bounty for their community and they’re working together; they’re engaging with each other and I see that only as a positive,” said Stone.
While the farm might not be able to solve fix every obstacle the residents of the Alemany Housing Projects face, it has begun to solve the problem of lack of organic, fresh and healthy food. It also has the broader power to cause people to reconsider what they believe people living in housing projects are capable of. It is a step in the direction of being self-sufficient and proactive for their community, a community that can easily be forgotten by the wider city hidden in a field many pass by on their commute but few have taken the time to visit.
“What has happened is a lot of the young folks who live in those projects have gotten really inspired and are rethinking futures for themselves. They realize that with their hands they are able to produce and create bounty for their community and they’re working together; they’re engaging with each other and I see that only as a positive,” said Stone.
While the farm might not be able to solve fix every obstacle the residents of the Alemany Housing Projects face, it has begun to solve the problem of lack of organic, fresh and healthy food. It also has the broader power to cause people to reconsider what they believe people living in housing projects are capable of. It is a step in the direction of being self-sufficient and proactive for their community, a community that can easily be forgotten by the wider city hidden in a field many pass by on their commute but few have taken the time to visit.
Avedano's
By: Kayla Marie LaCour
Walking into Avedano’s butcher shop, a customer is confronted by a young guy with a black beard, shaggy hair, and a pair of black worn vans behind the counter. He politely asks customers in suits and gym apparel for their orders and makes their sandwiches. An iPod can be heard playing anything from Panic! At The Disco to Tina Turner.
However, despite this modern atmosphere, behind a glass display case are freshly butchered pieces of meat for sale. Further in the back of the store is a freezer with hanging animals, from whole lambs to half a pig, ready to be butchered by the house butcher, 43 year old, David Budworth. Budworth is dressed in worn jeans, an old pair of black Chuck Taylors, a dark grey golf hat, and of course a white apron.
Three days a week Budworth works at Avedano’s. As the butcher he does not mindlessly fling mallets and sharp knifes, but precisely and methodically cuts what was once whole animals into crafted pieces of meat.
“I’m really into more of the old time tradition of butchering. I see it as an art; each piece of meat being unique,” said Budworth.
Today’s masterpiece is a lamb hanging by a hook through its butt in the freezer. Budworth goes into the freezer and pushes the cold body of lamb out along the metal tracks hanging from the ceiling. The body of the lamb has no legs, or head. Since there is no head, blood drips occasionally from the exposed neck of the lamb onto the white tile floor.
“The type of meat depends on the neighborhood. Like if there lots of whites— boneless chicken breasts, boneless skinless chicken breasts,” Budworth said followed by a chuckle.
Budworth flings the knife with precise movements, when cutting the meat and, when he has to, rips the meat with his hands.
“When removing meat I try to get as much as I can, it usually depends on time and getting as much yield as possible.” Budworth says he tries not to be wasteful. “People are wasteful and don’t realize that these are living things; animals gave their life for your nutrients.”
After removing the ribs Budworth grabs a clever and a mallet with a yellow head and separates 6 rib pieces. He then cuts those in half. Budworth must now makes the chops look presentable. Sometimes he removes the full strip of fascia, which is the length of the meat, if it doesn't look good or if it does look good he wraps the fascia tail around the almost square chop. At the end this process there are 12 chops to be sold.
By: Kayla Marie LaCour
Walking into Avedano’s butcher shop, a customer is confronted by a young guy with a black beard, shaggy hair, and a pair of black worn vans behind the counter. He politely asks customers in suits and gym apparel for their orders and makes their sandwiches. An iPod can be heard playing anything from Panic! At The Disco to Tina Turner.
However, despite this modern atmosphere, behind a glass display case are freshly butchered pieces of meat for sale. Further in the back of the store is a freezer with hanging animals, from whole lambs to half a pig, ready to be butchered by the house butcher, 43 year old, David Budworth. Budworth is dressed in worn jeans, an old pair of black Chuck Taylors, a dark grey golf hat, and of course a white apron.
Three days a week Budworth works at Avedano’s. As the butcher he does not mindlessly fling mallets and sharp knifes, but precisely and methodically cuts what was once whole animals into crafted pieces of meat.
“I’m really into more of the old time tradition of butchering. I see it as an art; each piece of meat being unique,” said Budworth.
Today’s masterpiece is a lamb hanging by a hook through its butt in the freezer. Budworth goes into the freezer and pushes the cold body of lamb out along the metal tracks hanging from the ceiling. The body of the lamb has no legs, or head. Since there is no head, blood drips occasionally from the exposed neck of the lamb onto the white tile floor.
“The type of meat depends on the neighborhood. Like if there lots of whites— boneless chicken breasts, boneless skinless chicken breasts,” Budworth said followed by a chuckle.
Budworth flings the knife with precise movements, when cutting the meat and, when he has to, rips the meat with his hands.
“When removing meat I try to get as much as I can, it usually depends on time and getting as much yield as possible.” Budworth says he tries not to be wasteful. “People are wasteful and don’t realize that these are living things; animals gave their life for your nutrients.”
After removing the ribs Budworth grabs a clever and a mallet with a yellow head and separates 6 rib pieces. He then cuts those in half. Budworth must now makes the chops look presentable. Sometimes he removes the full strip of fascia, which is the length of the meat, if it doesn't look good or if it does look good he wraps the fascia tail around the almost square chop. At the end this process there are 12 chops to be sold.
“I really see butchering as an art form. Everyday there is something different. I do this to make a living, but I wouldn’t have been able to do it for 20 years if I didn’t love what I do,” said Budworth. “This is a challenging job if you have a conscious. I meditate every morning and give thanks,” said Budworth about having to cope with the career he has chosen.
After about an hour and a half the lamb is completely butchered and what was once a whole lamb weighing about 60 lbs is now various pieces of meat. Pieces that will be put into the display case in the front of the store, sold, and cooked in the homes of the people who go to this neighborhood butcher shop to purchase freshly cut meat.
After about an hour and a half the lamb is completely butchered and what was once a whole lamb weighing about 60 lbs is now various pieces of meat. Pieces that will be put into the display case in the front of the store, sold, and cooked in the homes of the people who go to this neighborhood butcher shop to purchase freshly cut meat.
First Fridays at D-Structure
By: Kayla Marie LaCour
On the corner Haight off Filmore on the first Friday of each month there will be a crowd of people talking, some will be smoking, others will be greeting the doorman and music can be heard even before arriving in front of D-Structure, located at 520 Haight Street.
D-Structure transforms their clothing store into an art gallery event the first Friday of each month for any and everyone who wishes to see some art, listen to music, and drink some beer. All free. Tables with t-shirts and other clothing are easy to maneuver around in order to see the art hanging on the wall. The bulk of the crowd tends to be young adults glad they found a place to see art in a great neighborhood with like minded people without emptying their pockets.
Corbin Cones, 23, who recently moved to San Francisco from Washington D.C., goes every month.
“You meet numerous people that’d you’d probably never meet, enjoy the artwork, listen to music, drink and enjoy the atmosphere. And I don’t have to drop crazy bills to see art since I am just out of college,” said Cones.
The art is best described as contemporary and represents people from various backgrounds. Recent artists have been Michael Dabo Lopez, Joshua Laywer, and the Brown bag exhibit which featured work by: Ron Donovan, Ursula X, Bwana Spoons, Lea Rude, Roberta Tewes, and Reuben Rude.
If you are looking for a place to enjoy art by young artist, listen to music, have a few beers on the house, and meet new people in a relaxed atmosphere D-Structure is the perfect place to make your way to.
“It’s really hospitable. I like the feeling of being welcomed,” Cones said. “And it’s the perfect way to start a Friday night. Meet up with friends and then go out afterwards.”
D-Structure has a fan page on Facebook and by becoming a fan you receive news of upcoming shows.
By: Kayla Marie LaCour
On the corner Haight off Filmore on the first Friday of each month there will be a crowd of people talking, some will be smoking, others will be greeting the doorman and music can be heard even before arriving in front of D-Structure, located at 520 Haight Street.
D-Structure transforms their clothing store into an art gallery event the first Friday of each month for any and everyone who wishes to see some art, listen to music, and drink some beer. All free. Tables with t-shirts and other clothing are easy to maneuver around in order to see the art hanging on the wall. The bulk of the crowd tends to be young adults glad they found a place to see art in a great neighborhood with like minded people without emptying their pockets.
Corbin Cones, 23, who recently moved to San Francisco from Washington D.C., goes every month.
“You meet numerous people that’d you’d probably never meet, enjoy the artwork, listen to music, drink and enjoy the atmosphere. And I don’t have to drop crazy bills to see art since I am just out of college,” said Cones.
The art is best described as contemporary and represents people from various backgrounds. Recent artists have been Michael Dabo Lopez, Joshua Laywer, and the Brown bag exhibit which featured work by: Ron Donovan, Ursula X, Bwana Spoons, Lea Rude, Roberta Tewes, and Reuben Rude.
If you are looking for a place to enjoy art by young artist, listen to music, have a few beers on the house, and meet new people in a relaxed atmosphere D-Structure is the perfect place to make your way to.
“It’s really hospitable. I like the feeling of being welcomed,” Cones said. “And it’s the perfect way to start a Friday night. Meet up with friends and then go out afterwards.”
D-Structure has a fan page on Facebook and by becoming a fan you receive news of upcoming shows.
Donna Brazile Talks Gumbo and Politics
Published in The Foghorn
By Kayla Marie LaCour
Menopause, Victoria’s Secret, Cosmo, wrinkles, call girls, gumbo, oh and the current state of politics and the Post-Obama era. Donna Brazille’s discussion on Friday February 25, 2010 included a wide range of topics, but ultimately it all related to politics. Her personable character and wit coupled with her range of knowledge captivated all in attendance.
Gumbo was the first topic of the night. James Taylor, a Politics professor at the University of San Francisco, was interested in which flavor she would be in her gumbo. Tabasco. Brazille shared with the audience the secrets and necessities of gumbo. Gumbo is a type of stew which originated in Louisiana and includes any and all ingredients, mostly meats. Brazille related gumbo to the interworking of family and the country.
“Gumbo was meant to keep us together,” said Brazille “you stir in the good times and the bad times.”
Brazille also shared her views on politics and commented on sentiments expressed by USF students in a video composition discussing Obama’s presidency.
“The American people are experiencing buyer’s remorse. We are seeing an anxiousness that is driven by the recession, the second depression,” said Brazille.
She defended President Obama’s actions saying he is trying to do things in a way that won’t shake things up too much too fast. Brazille emphasized that “He is not Jesus” and that the American people need to be patient before they turn their backs on him.
Taylor asked Brazille what her advice was to the young people who were beginning to feel weary about the presidency and the current state of the country.
Brazille said that is our turn to speak up, to “tweet, blog. Be involved. Do you want to make history or wait for history to be made? Personally, I don’t want history to catch up with me and see I was sleeping when I could have been marching and speaking and fighting.”
Brazille reprimanded Democrats for their actions during this trying time.
“Democrats are intellectual arguers as opposed to Republicans. We do a bad job of communicating our problems and solutions,” said Brazille. She said that she advises Democrats to use “five cent words” when relaying their information. Brazille did a good job at this during her discussion.
Overall Brazille’s speech was well received and reached above and beyond people’s expectations.
“I didn’t know what to expect. I am very pleased with what was covered in the dialogue. It was very interesting and kept my attention,” said Johnson Chandler, a resident of Sacramento.
“She was great. Funny. Witty,” said Joe Marshall, former USF trustee. “I didn’t expect anything different.”
Published in The Foghorn
By Kayla Marie LaCour
Menopause, Victoria’s Secret, Cosmo, wrinkles, call girls, gumbo, oh and the current state of politics and the Post-Obama era. Donna Brazille’s discussion on Friday February 25, 2010 included a wide range of topics, but ultimately it all related to politics. Her personable character and wit coupled with her range of knowledge captivated all in attendance.
Gumbo was the first topic of the night. James Taylor, a Politics professor at the University of San Francisco, was interested in which flavor she would be in her gumbo. Tabasco. Brazille shared with the audience the secrets and necessities of gumbo. Gumbo is a type of stew which originated in Louisiana and includes any and all ingredients, mostly meats. Brazille related gumbo to the interworking of family and the country.
“Gumbo was meant to keep us together,” said Brazille “you stir in the good times and the bad times.”
Brazille also shared her views on politics and commented on sentiments expressed by USF students in a video composition discussing Obama’s presidency.
“The American people are experiencing buyer’s remorse. We are seeing an anxiousness that is driven by the recession, the second depression,” said Brazille.
She defended President Obama’s actions saying he is trying to do things in a way that won’t shake things up too much too fast. Brazille emphasized that “He is not Jesus” and that the American people need to be patient before they turn their backs on him.
Taylor asked Brazille what her advice was to the young people who were beginning to feel weary about the presidency and the current state of the country.
Brazille said that is our turn to speak up, to “tweet, blog. Be involved. Do you want to make history or wait for history to be made? Personally, I don’t want history to catch up with me and see I was sleeping when I could have been marching and speaking and fighting.”
Brazille reprimanded Democrats for their actions during this trying time.
“Democrats are intellectual arguers as opposed to Republicans. We do a bad job of communicating our problems and solutions,” said Brazille. She said that she advises Democrats to use “five cent words” when relaying their information. Brazille did a good job at this during her discussion.
Overall Brazille’s speech was well received and reached above and beyond people’s expectations.
“I didn’t know what to expect. I am very pleased with what was covered in the dialogue. It was very interesting and kept my attention,” said Johnson Chandler, a resident of Sacramento.
“She was great. Funny. Witty,” said Joe Marshall, former USF trustee. “I didn’t expect anything different.”
The discussion also invoked heavy emotions for some in the audience. One student aggressively demanded Brazille as to why she was not doing more to influence politicians and the President to take grand action in ending the war, fixing the economy, and getting pertinent polices passed.
Devon Holmes, Professor of Rhet and Comp at USF, had a completely different feeling in the moments following her speech. “I loved it. I am still on high. I thought she was absolutely amazing,”
The event was organized by the Black Student Union, African American Studies programs, and the McCarthy Center. It was also sponsored by a slew of other organizations and programs.
“It meant a lot for her to come to our program and be a part of our Black Cultural Dinner for Black History Month. We are honored to have such an intellect and well-known black women speak at our event,” said Onyi Oriji, BSU e-board member.
Devon Holmes, Professor of Rhet and Comp at USF, had a completely different feeling in the moments following her speech. “I loved it. I am still on high. I thought she was absolutely amazing,”
The event was organized by the Black Student Union, African American Studies programs, and the McCarthy Center. It was also sponsored by a slew of other organizations and programs.
“It meant a lot for her to come to our program and be a part of our Black Cultural Dinner for Black History Month. We are honored to have such an intellect and well-known black women speak at our event,” said Onyi Oriji, BSU e-board member.
How to get your music played on the radio
By; Kayla Marie LaCour
Published on Dreamrow.com
One of the first forms of modern technology is still looked upon as a major way to promote music and gain a large fan base. Radio stations receive tons of CDs weekly and have to decide which ones to put on the air. It’s important to stand out and guide the music director’s ears and eyes to your music.
First find the radio station and even the show that your music would best fit on. Listen to different stations and different shows until you find one that most caters to the music and fan base you are looking for. Also get to know the DJs and various assistants that work at the station because they can put in a good word for you. Always be polite when calling in to find out information; you never know how the person on the other end of the phone can help you in the long run. Once you find the right station locate who to send the samples to. Music directors are generally the ones to choose which CDs to send on to the program director.
When putting together your media kit it is important to keep it simple and make sure it exemplifies who you are as an artist. Be creative to stand out. Make a quality recording; the extra money spent now will pay off in the long run. Cassettes, while cool looking, are no longer accepted however CDs, MP3 files and vinyl are. Include a pitch letter with key information: upcoming show dates, a few press clippings if any and it also helps to compliment the show you are sending your kit to. Include a bio in the kit that includes fun things the audience would want to know. Let the director know that you are willing to do interviews and benefit shows. These are great opportunities to promote yourself. Once the kit is done make sure to address it to the right person.
To choose which songs to send it is shorter songs that are more likely to get played. Also, put your better songs towards the beginning. The director may not listen all the way to the end so it’s important your best stuff is at the beginning. Make sure the songs are radio friendly.
Remember to follow up. Radio stations have “call hours” when it directors take phone calls during specific hours of the week. Call to make sure they received your package, but don’t pester them. Wait a month or so once you confirm that they received your package before calling again. This is a great time to get opinions about why they haven’t played your music which will help you with future submissions.
By; Kayla Marie LaCour
Published on Dreamrow.com
One of the first forms of modern technology is still looked upon as a major way to promote music and gain a large fan base. Radio stations receive tons of CDs weekly and have to decide which ones to put on the air. It’s important to stand out and guide the music director’s ears and eyes to your music.
First find the radio station and even the show that your music would best fit on. Listen to different stations and different shows until you find one that most caters to the music and fan base you are looking for. Also get to know the DJs and various assistants that work at the station because they can put in a good word for you. Always be polite when calling in to find out information; you never know how the person on the other end of the phone can help you in the long run. Once you find the right station locate who to send the samples to. Music directors are generally the ones to choose which CDs to send on to the program director.
When putting together your media kit it is important to keep it simple and make sure it exemplifies who you are as an artist. Be creative to stand out. Make a quality recording; the extra money spent now will pay off in the long run. Cassettes, while cool looking, are no longer accepted however CDs, MP3 files and vinyl are. Include a pitch letter with key information: upcoming show dates, a few press clippings if any and it also helps to compliment the show you are sending your kit to. Include a bio in the kit that includes fun things the audience would want to know. Let the director know that you are willing to do interviews and benefit shows. These are great opportunities to promote yourself. Once the kit is done make sure to address it to the right person.
To choose which songs to send it is shorter songs that are more likely to get played. Also, put your better songs towards the beginning. The director may not listen all the way to the end so it’s important your best stuff is at the beginning. Make sure the songs are radio friendly.
Remember to follow up. Radio stations have “call hours” when it directors take phone calls during specific hours of the week. Call to make sure they received your package, but don’t pester them. Wait a month or so once you confirm that they received your package before calling again. This is a great time to get opinions about why they haven’t played your music which will help you with future submissions.