Volunteer Web Developer | Erica Andrews

It took me an entire semester to complete my first draft of the revision of the Haight Ashbury Food Program website. I worked at least for eight hours almost every day of the week for three to four months. I completed my required hours with a lot of additional hours for the internship assigned with this project. I did my best to record my progress during production and email any questions or concerns about the revision.

There were many themes to choose from the themes offered by Drupal. I choose a theme that seemed to fit the original website and watched a tutorial that offered some specifics on how to's. Advice such as 'organizing content' to make it easier for viewers to browse and creating a 'peripheral/sidebar' for content were some of the information on the tutorial. Other advice included adding 'ads', 'customizing the homepage', adding a 'contact page', and 'changing themes'. It took a while to decide on the display of some of the web pages and there were lots of drafts. Overall, I went with a theme that allowed me to include all of the content of the original website.

I wanted the viewer to be able to choose from either viewing the entire content of the website on the homepage or viewing each subject of the content from the navigation selection. I looked at each page of the original website and included its content into the Drupal theme chosen. There were some pages still under construction that could be elaborated but the Drupal theme also included features that would remain under construction and could be elaborated. I decided to include those elaborations in the revision of the website with this web page in order to present the ideas that were under construction of the original website and some of the features of the Drupal theme that were not included in the website revision. I would like to begin by commenting, which will be featured on the right side of this web page. There were some specific features such as a 'Log In' feature or a 'User Account' feature that was offered by the Drupal theme chosen that would be a great addition to the website revision. Other features offered by the Drupal theme such as 'Comments' and 'Website Feedback' presented some complications but would also be a great addition to the website revision.

There were lots of proofreading, a lot of links and images to apply to many of the web pages of the website, and a lot of testing to view the website's web pages in desktop, mobile, and tablet settings. I was not sure about allowing the viewer to comment due to screening concerns but this feature can be included on this web page. It was slightly difficult to adjust some of the styles that the Drupal theme automatically applies in order to meet specific requests for the website revision. For this web page, I adjusted as much of the style of the theme as I could and applied a type of format. I have included a "Join Mailing List" feature and a "Holiday Giving" feature that allows for donations on the websites revision and links to social media's such as 'LinkedIn', 'Twitter', and 'Github' for viewing on this web page.

Recent comments

Newsletter ideas - I am thinking of blogging on nutritional values of specific fruits and vegetables. Also creating a few simple recipes centered around a fruit or vegetable. If you have any ideas, please feel free to email, e.r.andrews@outlook.com, or sign up for the newsletter. The following is a link to an online blog that I have started regarding recipes and generating ideas for food blogging:

https://ericarandrews.blogspot.com/
So far I have blogged about food ingredients that I have put together in dishes. Instead of focusing on recipes and specific instruction, listing ingredients that might go well together seems simple and might help others create. If you have any ideas or input regarding this topic, please feel free to sign up for the newsletter or send an email, e.r.andrews@outlook.com. The following are links to an online blog that I have posted pictures and ingredients:

https://ericarandrews.blogspot.com/2019/01/ingredients.html https://ericarandrews.blogspot.com/2018/12/ingredients.html
https://ericarandrews.blogspot.com/2018/10/blog-post.html
I would like to share a previous post created on a blog I have called "The Volunteer":

Brinner - The Blog
Let's talk...

Breakfast in the mornings, lunch in the afternoon and dinner toward the evening... The traditional banquet schedule of most. With mornings consisting of a quick snack and a possible beverage, many days do not provide sit down time to enjoy the wonderful delights that the world has to offer. Even during my early wakes, I never seem to have the desired time.

Brinner("Dinner for Breakfast") allows the many of us who miss "the AM fuel, reserved-time" to enjoy this menu after the work is done. With food variety provided in the evenings, I look forward to knowing my choices are not limited. Not to say that whatever one is not able to accomplish in the mornings cannot be accomplished in the afternoons, the evenings for most provide time to take the time. For the busybodies, Brinner just might do.

https://ericarandrews.blogspot.com/2018/08/brinner.html
A previous post from "The Volunteer":

The Chat - About
Let's talk complements...

This will be my first attempt at creating a regularly updated web blog on the topic of interesting foods. My motivation for this post comes from course assignments and successful web developers with personal blogs of their own. I hope to create more web blogs for this topic, as well as mold and shape its display, font, and image. So far, I hope to at least come up with interesting topics that attract an audience to join me in the food talk. If you may, please feel free to judge, speculate and look forward to commenting on the food topics this blog will provide in the future. For now, I am introducing two possible "food topics" I would like to expand upon titled "Base and Bitter" and "Sweet and Sour".

https://ericarandrews.blogspot.com/2018/08/about.html
A previous post from "The Volunteer":

Sweet and Sour - The Chat
Lets talk complements...

When it comes to creating a balanced dish or recipe, the first ingredients I usually seek are something sweet or something sour. The balance between sweet and sour tastes really seems to make the food experience extra delightful and worth noting in your recipe book. Dishes I have tried with just sweet blends tend to satisfy my dessert and morning treat cravings. As far as my experience with sour blends added to dishes with meats or veggies, it definitely seems to add that wonderful zesty taste. Although most sweet tasting recipes are comprised of added sugars, surprisingly there are some unique, naturally sweet veggies that can add a sweet bonus to almost any dish. Fruits make up most sweet and sour tastings in the food group and mixed sour ingredients tend to change the natural taste of many bland foods. Typically, dishes accompanied with a sweet OR sour ingredient are not typically mixed with both a sweet AND sour ingredient. However, many of the best dishes I have tried were created by wonderful, tasty accidents with a resulting finished balance of sweet and sour flavors.

You can typically look forward to satisfying your sweet tooth with traditional desserts, candies, and pastries. However, I'm curious to know if there are any naturally sweet tasting foods besides most fruits that will also satisfy sweet cravings. The following discovery lists some additions to mix in your next recipe:

Sweet Additions
1. Carrot
2. Berry
3. Coconut
4. Sweet Potato

Expect an awakening of your taste buds after adding sours to any dish or recipe. Many fruits are known to pack a zest that compliments lots of popular dishes. Out of curiosity, I'm wondering what particular zesty ingredients I can add to a few traditional meals. The following discovery lists some additions to liven a recipe or two:

Sour Additions
1. Lemon
2. Vinegar
3. Lime
4. Chard

https://ericarandrews.blogspot.com/2018/08/sweets-and-sours.html
A previous post from "The Volunteer":

Base and Bitter - The Chat
Let's talk complements...

Have you ever tried making a dish and just happen to be missing that one ingredient that has no flavor alone? You might be thinking "This ingredient alone has no flavor...It won't matter if I leave it out?" Most likely that "flavorless ingredient" was either a "Base" (also called neutral) or a "Bitter" (also called acidic). Typically, base and bitter foods alone have an odd taste that might take some getting used to. However, they add very delicious flavors to many recipes and surprisingly taste very much delightful mixed with other ingredients. In my experience, base foods provide my meal with balanced flavors, and bitter foods often make my dish taste more desirable. Base foods can make recipes with highly acidic ingredients neutral and vice versa with bitter foods added to dishes. Overall, I think base foods and bitter foods taste well with each other and well with other ingredients, but taste unique by themselves.

The neutralizing foods of the world are typically comprised of base foods, helping many individuals lower the acidic levels in their dishes and recipes. I too have added many base foods to neutralize many of the recipes I have dared myself to consume, creating a balance almost within every meal. The following discovery lists some "base additions" to hopefully zen your next zesty, sweet or acidic dish:

Base Additions
1. Soy Bean
2. Almond
3. Milk
4. Apple Cider

A definite food challenge would be to try a bitter food alone and then try the same bitter food with any desired recipe. A huge difference in taste should be present and hopefully, a satisfying experience will come about. I thought about all the delicious bitter foods I have tried alone and with awesome recipes, and there is usually a huge difference in taste. The following discovery list some "bitter additions" you might want to try during your next food challenge:

Bitter Additions
1. Arugula
2. Saffron
3. Dill
4. Cinnamon

The inspiration for this creation comes from none other than my wonderful teachers. Enjoy!

https://ericarandrews.blogspot.com/2018/08/bases-and-bitters.html
A previous post from "The Volunteer":

Topic - The Idea
Let's talk subjects...

Welcome to this post where I hope to generate topics about food. I would like to create a few topics where viewers can chat, comment and/or learn about anything and everything regarding food. As I have mentioned, as you read this post, please feel free to critique, hold speculation and look forward to sharing your thoughts with other viewers that might have food interests such as yourself.

So far, I have thought of a couple of topics for this post that might be of interest. The following are topics that might spark a conversation or two:

Food Topics:
-International Foods
-Traditional Dishes
-Seasonal Platters
-Events and Party Favors
-Desserts and Sweets
-Mid Day versus Night Entrees
-DayTime Treats
-On-the-Go Fillers

https://ericarandrews.blogspot.com/2018/08/topics.html
A previous post from "The Volunteer":

The Idea
Let's talk subjects...

There are many ideas that would generate such a wonderful blog conversation. For the sac of time, I would like to focus on a design for this web blog. So far, I have thought of placing background images from several posts on a page. With there being so many different images to choose from, I will definitely need assistance with choosing the right images that will compliment the content of the blog. A theme I am currently looking at is centralized around general food art with mixtures of at least two different types of foods. My eyes tend to seek food art in variety and abundance, but a lot of the food art I have seen comes in a variety of different styles and groupings. There is definitely not one way to express beautiful food art.

Viewers, keep in mind that the background images most likely will have a duplicated, tiled display, so your imagination is being requested.

The inspiration for this post comes from assignments and the desire for a wonderful food blog. I hope with practice to be very proud of my blog work of art.

https://ericarandrews.blogspot.com/2018/08/justaidea-lets-talk-subjects.html
A previous post from "The Volunteer":

The Recipe - About
Let's talk dish...

This will be my first attempt at creating a post on recipes. I hope to bring about wonderful new recipe topics that others can join me in discussing unique and traditional ways of creating recipes for dishes. There are a few new recipe topics I would like to discuss to generate lots of feedback and suggestions. Leave opinions and insight on whatever food discussions this post will generate in the comment section. There will be lots of "blog construction", but please feel free to judge, speculate and comment regarding any content in this post. In a future post, let's talk recipes!

https://ericarandrews.blogspot.com/2018/08/about_11.html
A previous post from "The Volunteer":

Soup - The Recipe
Let's talk dish...

Soups, in my opinion, can be made to balance your appetite, helping some of us internally and assisting with health maintenance. Soups can be served hot or cold, with many or a few tasty ingredients. Soups are generally served with a liquid-base and a mixture of a variety of contents, sometimes served as a side accompanying a main dish or served as a main course. Deciding whether to create a hot soup or a cold soup completely depends on the contents that are chosen to be blended together. Both hot and cold soups are generally quite tasty and easy to make. The key is to experiment on what ingredients taste well together versus ingredients that are typically served separately. If the ingredients that are chosen to put into a soup have the desired taste when mixed together, typically the desired taste will be present when the ingredients are blended together in a soup. Since we are merely adding a liquid base to ingredients to make a soup, the chosen seasonings can make or break the taste of the overall soup. If no seasonings are chosen to include in a soup, the taste of the mixed ingredients alone will determine the flavor. Deciding whether to make a soup hot or cold is completely up to the creator of the dish, but most soups are made in a hot liquid base. If you make soup in a hot liquid base, whether the soup is intended to be served hot or cold, the hot liquid base assists well with blending the ingredients of the soup. This food topic can be expanded upon, but for the sake of time, I would like to post on a few popular soup recipes. The following suggest some ingredients to add to a couple of wonderful soups that you might have tried or might dare to try:

Noodle Soup
1. Noodle (try different shapes and types)
2. Seasoning (try oregano and/or basil)
3. Veggie (try carrot and/or bell pepper)
4. Liquid base (try bouillons and/or creams)

Potato Soup
1. Potato (try different types and sizes)
2. Seasoning (try ones that blend well with potato alone)
3. Veggie (try chive and/or onion)
4. Liquid base (try creams and/or bouillons)

https://ericarandrews.blogspot.com/2018/08/soups.html
A previous post from "The Volunteer":

Salad - The Recipe
Let's talk dish...

Salads, personally add a wonderful, refreshing and uplifting food experience. Typically served cold, salads can be created from an endless amount of chosen ingredients and can be put together with almost any veggie or fruit. Traditionally, salads are made with veggie-based ingredients with other ingredients added, served as is or cooked. Most salads that I have tried tend to have a green leaf base with a variety of ingredients added and a liquid topping. If the salad is served cold, a liquid topping (i.e. dressing, a seasoned oil, fruit juice, etc...) is typically added. If the salad is served cooked, the traditional accompanying liquid topping is sometimes blended in the ingredients. Deciding upon what ingredients to add in a salad creation highly depends on the base of the salad. There are many bases to choose from, but if you choose a veggie base then simply add ingredients that taste well with the veggie base. If the veggie base is served cold, try tasting the chosen ingredients before adding a chosen liquid topping. The chosen liquid topping will definitely change the taste of the salad, but it should add flavor and enhance the overall taste of the dish. If the veggie base is cooked, the chosen ingredients, as well as the chosen liquid topping, can be blended together to enhance the flavor of the salad or served with the chosen liquid topping on the side. Keep in mind that when the base of a salad is cooked, the texture and taste may change, so adding additional liquid toppings while or after cooking will assist with the desired taste of the salad. Also, keep in mind that the base for a salad does not have to be veggie. Popular salad bases, such as pasta or fruit, can create a beautiful salad recipe. Also, blending raw ingredients together that do not include veggies can create a wonderful salad. Remember, when you are experimenting with "salad creations" that there are many different ingredients to put together and the possibilities are endless. Enough about this and more on the ingredients to add to some popular yummy salads. The following suggest some ingredients to add to a few tasty salads:

Spring Salad
1. Lettuce (try spinach and/or arugula)
2. Additions (try berry and/or cucumber)
3. Dressing (try cream bases and/or oil bases)

Pasta Salad
1. Noodle (try different sizes, shapes, and types)
2. Additions (try veggies and/or cheeses)
3. Dressings (try oil bases and/or au jus sauce)

https://ericarandrews.blogspot.com/2018/08/salads.html
Blog updates coming soon...

Original design created by Ayo Themes, under the name AyoShop. Licensed under GNU General Public License v2.0 (or later). Ported to Drupal by Drupalizing, a Project of More than Themes.

About