Week 7 Challenge: Innovate Distribute
As you have heard in this week’s lectures, the markets for photography have changed and are rapidly continuing to do so. For this week’s activity, please imagine you are able to erase all of your knowledge and ideas about how to present a photograph or a photo story. You have never heard about newspapers and magazines or prints and photo books. But you have a brilliant photograph, or photo story, and you want it to be seen. So you will need to find a new way of communicating this to a chosen audience.
First, ask yourself which audience you want to reach – this can be anything from another country to your family. Then, think about the most effective and innovative way to bring your image or story to that audience. A few things are now allowed: you are not allowed to make prints, you are not allowed to make a publication, and you are not allowed to publish it in a magazine or newspaper. And you also cannot publish it online.
Try to find a new way of distributing your image or story: everything else is allowed, from peanut butter jars to license plates.
This is going to take quite a bit of off-piste effort to sort out and is thanks to a fantastic idea from Tessa Huff: Stained Glass Cookies
A discussion with our Head Chef has ensured that this is the most appropriate recipe. However, the images are stock and do not compliment directly my particular field of stained glass windows. It is my hope to produce some cookies of a more appropriate and fitting design in due course. My concept for this challenge is to produce a number of small card boxes containing a number of cookies of a design befitting stained glass windows – ideally linked directly to the image being marketed. The box would be printed as an advertisement for my image. The boxes could then be left in the reception area of an appropriate location (be it the Porter’s Lodge of one of the Oxford Colleges, for example).
Stained Glass Sugar Cookie Recipe
- 250g all-purpose flour
- a pinch of sea salt
- 170g unsalted butter
- 200g granulated sugar
- 60g icing sugar
- 50ml milk
- 15ml vanilla extract
& 200g bag boiled sweets (Fox’s Glacier Fruit, for example) for the ‘glass’.
- Whisk the flour and salt in a bowl. Set aside.
- Mix in a large bowl the butter, granulated sugar and icing sugar until light and fluffy (about 3 minutes using a mixer or hand whisk). Add the milk and vanilla; mix until combined. Slowly add in flour mixture and stir until smooth.
- Divide the dough in half, shape into disks, and cover in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
- When ready, roll out half of the cookie dough at a time to 5-6mm thick on a lightly flour-dusted work surface. Using a decorative cookie cutter, cut out shapes of dough.
- Transfer the cookies to a lined baking tray, spaced about an 3cm apart. Use a smaller cutter or the end of a round piping tip to punch out holes. Chill the cookies (on the baking tray) for at least 30 minutes.
- Repeat with the remaining dough (and off-cuts). Meanwhile, preheat the oven to 190°C.
- Grind the hard candies into a powder using a food processor, one colour at a time. The powder will begin to clump and harden if left out, so use immediately.
- Using a small spoon, carefully fill the holes of the cookies with different colors of ground candy. Fill the holes completely. Try to prevent the candy from spilling onto the surface of the cookie. Brush away any excess candy.
- Bake the cookies in the pre-heated oven for 9 to 12 minutes. If at 9 minutes the candy-filled holes seem thin, very carefully spoon in a little bit more candy and continue to bake just until melted.
- When done, place the baking sheet on a wire rack. Allow cookies to cool completely before removing with a metal or rubber spatula. The melted candy will be very hot. Please take case and do not touch until cookies have cooled.
- Store cooled cookies in an air-tight container.