The Production Room - New Location & New Contacts

(Note: The following was originally posted on The Production Room blog, prodroom.blogspot.com)  

Greetings from Prince Edward Island, Canada!  The new home of John Quimby and The Production Room.

In 1998, my wife, Susan visited the island.  We returned together (she'd already told me we were moving) in 1999. We bought a farm in the spring of 2000 and we've been spending part of the year (you know, the WARM part) ever since.

In that time I learned to make the studio portable and continued to work for clients (Toshiba, Chevron, Channel Islands National Park, etc.) even as we were spending our summers in the country.

This year we're moving up to stay year 'round and that has meant a few changes at The Production Room. For example, we no longer offer ISDN or studio services in Santa Barbara. But those whom I've worked for in the past will find it just as easy as it ever was to have scripts voiced and audio delivered for production. And I hope to make new friends and clients in media production here in Atlantic Canada.  

So here's the rundown of services and contacts:

I'm now available to you for recording and delivering voiceovers - narrations, web media etc. 
You can send me scripts for fast turnaround and you can even direct the session by phone if you wish.
All studio gear is professional industry standard and audio quality is excellent. 

Voiceover rates are competitive. I have experience on network TV, Radio, Film, Video and Internet.
I'm an award winning copy writer and producer with thousands of commercial productions to my credit.
I have been and will be continuing to write and produce a podcast series and I am familiar with using podcast media in marketing.

Please contact me for schedules, rates and production information:

record@prodroom.com
(902) 962-3755

California Dreamin'

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November in California is my favorite time of year. The days are clear and warm, the nights are cool and the tourist traffic is at a minimum.

I was invited by Westlake Audio to come down to Hollywood for a presentation on the newest Source Connect software from Source Elements. It took advantage of the opportunity to drive down the coast and catch up on some of the latest in audio technology.

Along the way, I stopped in at Emma Wood State Beach to check the surf.


A small day at Emma Wood - On the Way to Hollywood.
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The Rincon, Ventura County, CA., from Emma Wood.
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Westlake Audio. Jeri Palumbo, Rebekah Wilson, John Quimby, Ryan Kahler
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I got a personal tour of the software from Rebekah Wilson. The New Zealand native is the architect of the software that allows studios to connect and record or send high quality audio over the internet. Fascinating stuff and part of the learning I intend to bring back to PEI this spring.

Working on the farm isn't just about growing organic vegetables. It's about growing a business and connecting to the outside world as a professional media producer.

Tomatillos on PEI? Yes You CAN

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Please enjoy this recipe for authentic Mexican Salsa Verde!

Jane Dunphy prompted this post because she grew tomatillos in her PEI garden this year and has been searching for information about how to use them. Turns out you can freeze them or can them and of course, they make wonderful salsa verde, one of the most popular condiments in Mexico. But all of the ingredients can be grown and used in PEI!

You can simmer your salsa verde with pork to make chile verde or you can bake chicken, shred the meat, cover it with salsa verde and serve with beans and rice. Salsa verde It's spicy but not too hot and the tangy fresh flavor is a delicious change of pace.

Please enjoy!





Ingredients

• 3 pounds tomatillos, husked, rinsed
• 2 large jalapeño chiles, stems removed
• 5 small garlic cloves, peeled

• 1 1/2 teaspoons ground cumin
• 1 1/2 bunches fresh cilantro, thick bottom stems trimmed
• 1 1/2 tablespoons vegetable oil

• 1 1/2 teaspoons salt

Preparation

Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain.

Coarsely chop tomatillo mixture, garlic, and cumin in processor using on/off turns. Add next ingredients; blend until herbs are chopped and salsa is chunky.

Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups, about 10 minutes. Stir in salt.

NOTES: This is a recipe from the web that most closely resembles Monica's description and technique with measures to help you.

You can add other herbs (mint, etc) and lime juice is a common addition too.