Demi Straughn 917-669-1118 demistraughn@gmail.com
Contents
01
About me
02
CV
03
Graphic design
04
Layout design
06
Illustration
01 About me
Hello ! I am Demi Straughn Graphic Designer Layout Editor Illustrator
I am an artist, a designer, and an illustrator. I do what I do because I love it and cannot imagine pursuing anything else. My passion in art is a part of who I am. Though I design and create out of pure passion and enjoyment, I do take it seriously! I make sure every project I create is functional and fulfills the client’s need. I graduated from the University of Anchorage Alaska with Graphic Design focus. During the pursuit of education I was working as a layout editor for the school newspaper. The company kept me as a contractor after I graduated. I am also a part time graphic designer working at the Alaska Life Publishing to create ads and layout for the magazine. After I came to New York, I still work for them remotely and assist them with the deadlines. On the other side, I also create illustrations for a professor at UAA on her children’s book. I work to be aware of how people are feeling and what matters to them. I have an innate talent for this and work hard to incorporate it into my design work.
02 CV
Demi Straughn
Hello
Graphic Designer / Layout Editor / Illustrator
Contact
Proficient in
917-669-1118
Brooklyn, NY
Ai
Id Graphic
demistraughn@gmail.com tiny.cc/demistraughn
Skills
Icon Display
Minimalism Cards
PHOTO-RETOUCH
Layout Graphic Design Illustration Advertising
Flyers
Illustration Brochures
Ps
Art
Sai
Painting
Clip
Experience Alaska Life Publishing February 2016 - Current
Remote Graphic Designer / Layout Assistant
Crystal Window & Door System, Ltc February 2017 - December 2017 Marketing Assistant / Graphic Designer
The Northern Light Newspaper March 2015 - August 2016 Layout Editor
Freelance
Children’s book Illustrator
Education Full Sail University Fall 2016-Current
Bachelor of Graphic Design
University of Anchorage Alaska Fall 2012-December 2015 Associate of Art in General Study
03 Graphic Design
Advertisement for The Northern Light
Implementing the owl photo, the mascot of the Northern Light newspaper company, to blend in with sky photo in the background for the advertisement.
Advertisement for clients
Other advertisment I’ve done when I was working for The Alaska Life Publishing.
Come grow with us !
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04 Layout Desgin
Magazine layout
For the love of
Cookies 'Tis the season for home-baked holiday cookies! These sweet little treats make great gifts for friends or family and guarantee you won’t show up empty-handed to a holiday party. So warm up the oven and get ready to bake up a batch (or two or three). Here are 8 delicious cookies to give, swap or just keep to yourself this holiday season – all courtesy of top local food bloggers.
Jammy Almond Thumbprint Cookies Makes 45 cookies • 4 cups barley flour • 3 cups toasted unsalted whole almonds crushed in a food processor • 1 tsp salt • 1 tsp ground cinnamon • 1 cup canola oil • 1 cup maple syrup • Your favorite jam flavors
Preheat the oven to 350 degrees. Combine all of the ingredients, except the jam, in a large bowl. Take some of the mixture in your hand and see if it will stick together and form a ball. If the dough does not hold together alternate adding a teaspoon of maple syrup or canola oil until the dough holds together. Keep in mind this dough is incredible crumbly. Form into rounded tablespoon-sized balls and space them evenly on baking sheets lined with parchment. Use a 1/4 teaspoon measuring spoon to make an indentation in each cookie. Fill each cookie with a small amount of jam. Bake until cookies are evenly browned, about 20 minutes.
--Recipe and photo courtesy of Arctic Garden Studio (arcticgardenstudio.blogspot.com)
Small bites, big flavor Whether you’re prepping for an extravagant party or an impromptu get-together, put the party in the palm of your hand with these simple yet scrumptious bite-sized appetizers.
Roasted Potato Crostini with Pesto Cheese • Non-stick cooking spray • 1/3 lb (4 medium) Wisconsin Red or Yukon Gold potatoes, cut into 1/2-inch-thick slices • 1/2 tsp garlic salt • 3/4 cup (6 ounces) soft cream cheese • 1/4 cup prepared pesto • 1/4-1/2 tsp red pepper sauce (optional) • 1/4 cup prepared roasted red peppers, finely chopped • Snipped fresh chives or minced green onion (optional)
Heat oven to 400 degrees. Spray baking sheet with cooking spray. On baking sheet, arrange potatoes in single layer; spray lightly with additional cooking spray. Sprinkle evenly with 1/4 tsp of garlic salt. Roast 20-25 minutes or until potatoes are tender and browned, turning potatoes over halfway and sprinkling with remaining garlic salt. Meanwhile, in small bowl, mix together cream cheese, pesto and red pepper sauce, if desired. Pipe or spoon about 2 tsp pesto mixture onto each potato; top with red pepper. Sprinkle with chives, if desired.
Savory Mini Cheese Balls • 1 1/2 packages (8 oz each) cream cheese (12 oz) • 2 Tbs toasted sesame seeds • 1 tsp poppy seeds • 2 cloves garlic, minced, divided • 1/4 cup fresh parsley, finely chopped • 2 tsp fresh thyme leaves, chopped • 1 tsp fresh rosemary, finely chopped • 1/4 cup dried cranberries, finely chopped • 2 Tbs pecans, finely chopped
Cut cream cheese into 6 pieces; roll each into a ball. Combine sesame seeds, poppy seeds and half the garlic in small bowl. Mix herbs and remaining garlic in separate small bowl. Combine cranberries and nuts in third bowl. Roll 2 cheese balls in sesame seed mixture, 2 cheese balls in herb mixture and remaining cheese balls in nut mixture. Cut each cheese ball in half and serve with crackers.
Alaska Salmon Cakes with Yogurt Dill Sauce Salmon Cakes
• 1 egg • 1/4 cup small-curd nonfat cottage cheese • 1 Tbs chopped fresh dill or 1 tsp dried dill weed • 1 tsp lemon pepper seasoning • 1/4 cup sliced green onions • 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked • 3 Tbs garlic-and-herb bread crumbs • Vegetable oil
Yogurt Dill Sauce
Source: Alaska Seafood Marketing Institute
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SUMMER 2016
• • • •
1/2 cup nonfat yogurt 1 1/2 tsp finely minced fresh garlic Salt and pepper 1 Tbs chopped fresh dill or 1 teaspoon dried dill weed • 1/4 cup grated cucumber (squeeze dry)
Serves 4 In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well. Mix in drained salmon, then sprinkle in bread crumbs and mix well. Shape mixture into 4 patties, 1/2- to 3/4-inch thick and 3 inches in diameter. Heat nonstick skillet over medium-high heat and brush skillet with oil. Fry salmon cakes for about 2-1/2 to 3 minutes per side. Cakes should be crisp and golden on the outside and still moist on the inside. To make Yogurt Dill Sauce: Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.
ALASKAHOMEMAG.COM
Twice Baked Potato Jackets with Rosemary • • • • • •
Servings: 16
8 small Yukon Gold potatoes 1 cup Sabra Classic Hummus 2 Tbs chopped rosemary Extra virgin olive oil (for drizzling) Salt and pepper Sea salt
Heat oven to 425 degrees. Poke potatoes with fork 2-3 times to allow steam to escape while baking. Place whole potatoes on rimmed sheet pan and bake for approximately 25-30 minutes (depending on size of potatoes) or until potatoes are soft; cool for 10 minutes. Carefully slice potatoes in half lengthwise and scoop inside into bowl, leaving about 1/4-inch ring of potato around
Jalapeno Poppers
edges. Lightly mash potato chunks in bowl; add hummus and stir until combined. Season mixture with salt and pepper, taste and adjust if necessary. Using spoon, divide potato-hummus filling evenly among potato jackets and broil for 5-7 minutes or until tops are golden and crispy; watch carefully as they burn quickly. Remove from broiler and sprinkle with rosemary and a pinch of sea salt. Serve immediately. Tip: For a pretty presentation, sprinkle a layer of salt on a serving platter, place potato jackets on top of the salt and tuck sprigs of fresh rosemary around the platter.
Makes: 16 • 16 whole jalapeno peppers, rinsed and drained • 2 logs (4 oz each) fresh goat cheese • 1 cup shredded Jarlsberg cheese • 1/4 cup grated Parmesan cheese • 1/4 cup diced green onion (scallions) • Dash of hot sauce • Cilantro leaves • Mini hot red peppers (optional)
Using small sharp knife, cut slit down one side of each pepper. Leave stem intact and remove seeds and veins. In bowl, mash all cheeses, onion and hot sauce. Divide among peppers, stuffing each generously. Refrigerate. (Note: Recipe can be made ahead to this point.) Arrange peppers in heavy aluminum foil packet. Grill 8-10 minutes or until cheese begins to melt. Garnish with cilantro and, if desired, hot red peppers.
Sautéed corn, feta, tomato and scallop crackers • • • • • • • • •
2 ears corn 2 tsp vegetable oil Salt 10 large scallops 1/4 cup crumbled feta cheese 10 cherry tomatoes, quartered 2 Tbs finely sliced basil Pepper 10 crackers (such as Breton Vinta)
Servings: 10 Slice corn off cob. Heat vegetable oil in pan until hot, sauté corn until golden brown, 3-5 minutes. Set aside to cool. In another pan, heat vegetable oil until hot. Salt scallops then sear for 2-3 minutes on each side until golden brown. Slice in half to create 10 round scallop discs. Mix corn, feta, tomatoes and basil together. Season with salt and pepper. To compile, place spoonful of corn salad on each cracker. Top with 2 pieces of scallop and 1 sprig of basil.
SIDEBAR
RUN MANCHEGO PHOTO Bite-Sized Idea
For a simple yet stylish appetizer, pair delicate squares of cheese with complementary flavors, such as delicious slices of fruits, veggies, spreads and finely sliced meat cuts. Place each bite-sized morsel on upright forks that are lined up within shallow, wooden boxes that are adorned with labels marking each appetizer option.
Style Tip: Place a Styrofoam layer in boxes and top with salt to hide the foam and to give a clean, white appearance while anchoring forks within each box.
ALASKAHOMEMAG.COM
SUMMER 2016
ALASKA HOME
3
In-door heating: By Amy NewmAN
Is it reliable & affordable?
If you’ve ever stepped on to warm bathroom tiles on a cold winter’s morning, you know how luxurious radiant floor heating can be. And believe it or not, it dates as far back as the Romans, who used fires to warm elevated floors. But is it worth it? To answer that question, we turned to the experts to find out what you should consider before adding this little bit of luxury to your home.
Cleaner, comfortable, more effcient heating “(Radiant floor heating) is your most effective heating system in terms of efficiency,” says Jeff Cooper, president of Central Plumbing & Heating in Anchorage. “It’s approximately 20 percent more efficient than forced air or baseboard heat.” That’s because unlike forced air or baseboard heating systems, which rely on circulating heated air throughout the house, allowing heat to rise to the top half of the room (where heat loss is greatest), radiant floor heating concentrates the heat in the lower half of the room, where it’s needed the most. In a radiant heat system, heated water flows through a series of thin tubes laid underneath the floor, Jeff says. As the water warms the floor, heat radiates upward, warming every solid object it comes into contact with; those warmed objects, in turn, radiate more heat. The result is a comfortable, even heat that warms the room from the bottom up.
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SUMMER 2016
“I would say that’s the biggest advantage of in-floor,” says Scott Allen, general manager and owner of Trailboss Solutions in Anchorage and Wasilla. “(The heat) is more uniform throughout the house. Warm air rises, cool air falls: It mixes and creates a perfect temperature.” Another bonus? Since no air is being forced through vents, fewer dust and allergens will be kicked up and circulated throughout the house, he says.
The cost of comfort Like all luxuries though, radiant floor heating comes at a price. “Radiant heat can (be) three to four times the cost of a typical forced air heated furnace house,” Scott says. That extra cost comes from the equipment required to operate the system – tubing, circulation pumps, a grooved subfloor to secure the tubing, a boiler or hot water heater, and thermostats, he says. Even more equipment is needed if you want the ability to vary the temperature among rooms.
ALASKAHOMEMAG.COM
Factor in flooring Adding radiant heat to an existing home means increased labor costs on top of materials, Scott says. Existing flooring must be ripped out to install the tubing and grooved subfloor (alternately, the tubes can be stapled down), and a thin layer of concrete poured to secure the components, he says.
Radiant floor heat can be installed under any type of flooring, but generally works best with solid floors like concrete, wood or laminate, Jeff says. Carpet acts as an insulator and dampens the radiant effect; extra tubing can compensate for that heat loss, but the overall cost will increase.
Installation costs will be slightly lower if there is access beneath the room or rooms you plan to install the system, such as via a crawl space, Jeff says. But without an exposed area – say, if you want to install radiant heat in a second floor bathroom – expect the cost and length of the project to be high.
If installing under wood floors, be sure to check the manufacturer’s recommendations regarding the highest temperature the wood can withstand, Scott says. Exceeding that temperature can cause the wood to shrink, creating gaps or cracks.
“You have to either open up the ceilings below or add lightweight concrete (to accommodate the tubing),” he says. “So it’s a major remodel to do it on an area that has finished areas below.” A more cost-effective option, Scott says, is to install an electric heat mat when remodeling a kitchen or bathroom. The heat mat provides the same effect as a traditional radiant heat system, only with electricity rather than hot water. Your electric bill will increase somewhat, but the cost of labor and materials will be significantly lower, he says.
Breathe in, breathe out Because air isn’t being pulled in from the outside and circulated throughout the house in a radiant heat system, air inside the house will become stale if it’s not properly ventilated, Scott says. To create that air exchange, you’ll need to install either a heat recovery ventilation (HRV) system or a fan with humidistat. An HRV isn’t required, but the home won’t be given a 5-star energy rating without one. Scott and Jeff both say that most new construction uses radiant heating systems. And because forced air heating systems work well in Alaska’s climate, Scott adds, the choice ultimately comes down to personal preference. “In-floor heating is just nice, even heat. It’s a very comfortable heat,” he says. “If they can afford it, a lot of people will want it.”
ALASKAHOMEMAG.COM
SUMMER 2016
ALASKA HOME
3
An Alaska Gardener's
Fall
Checklist
T
he precious weeks between the harvest season and hard freezes are the time to get your garden all tucked up and ready for winter, and begin preparations to make the next growing season a success.
Remove crop residues from garden plots.
Most dead leaves, stalks and other leftovers can go into the compost pile to be recycled. Removing this debris helps to prevent disease and keep insect pests, such as root maggots, from over-wintering and returning.
Mark perennials for spring. A marked stake can help you remember what's supposed to emerge where next spring. Apply mulch. Mulch provides a protective, insulating
layer around sensitive perennials. A good mulch conserves moisture, reduces erosion and leaching, prevents rapid temperature fluctuations, and improves soil structure after it is incorporated. (Avoid mulches, such as grass or leaves, which may encourage rodents to overwinter in the perennials. Spruce branches and wood chips may work better.) Come spring, remember to remove the mulch.
Till and turn heavy or compacted soils, then add organics. This allows faster drainage and
warming in the spring. More organic material may be added next spring when you prepare the soil for planting.
Dig in a top dressing of compost for raised or deep beds. This increases drainage, improves physical
structure, and adds nutrients. Material should be well composted to avoid introducing weed seeds and other pests.
Put away hoses and sprinklers. Drain them completely, and check for cracks or other damage. Store in a sheltered location where they will be safe from snow, snow shovels and other potential hazards. Keep evergreen and deciduous shrubs well watered before the ground freezes. Plants can
will keep them from drying out over the winter. The combination of frozen ground, lack of water and winter wind can result in damage from drying, or winter kill. Timing is key, because watering won't work after the ground freezes.
Carry out any garden expansion plans.
Fall is usually a time when plants are idling down, which means a window of opportunity for projects. Test soil in the new garden area to determine fertility and liming requirements. This may be a good time to construct raised beds and improve the soil for their use.
Plant bulbs. Soil should be well drained. Fall planting allows time for root development so that the bulb can produce and push forth leaf growth as soon as spring soil conditions allow. Mulch to prevent temperature extremes. Remove the mulch in spring to speed soil warming.
"Winterize" perennials. Water; prune to remove dead, damaged or diseased parts; mulch to spread insulation over the root area; and wrap thin bark trees to prevent damage by winter sun and rodents. You may also want to divide and replant crowded perennials. Prune roses, raspberries, currants, gooseberries and other berry bushes.
Remove old non-bearing canes, thin overgrown areas, prune and remove any damaged, dead or diseased parts. Remove branches that are too close to the ground. Head back canes or branches that have grown too long.
Have frost covers ready for shrubs and any crops that are still in the ground. An early frost
can damage garden crops and perennials that have not had time to prepare for dormancy. Damage from a light frost can be prevented by frost covers, but a hard freeze will probably result in extensive garden damage. Possible frost covers include plastic milk jugs, newspapers, plastic sheeting, bed sheets, paper bags, fiberglass sheets or panes of glass. Source: Cooperative Extension Service, University of Fairbanks
get thirsty even during dormancy, but watering well
ALASKAHOMEMAG.COM
FALL 2016
ALASKA HOME
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Adesso The cylindrical Holden lamp will light the room with a soft glow while providing a little extra shelving. For local retailers, visit adessohome.com.
Elk Lighting Hubbardton Forge With its warm glow of light, handcrafted steel collar, and thick blown-glass flask, the Erlenmeyer lamp brings a steampunk feel to any room. Available locally at The Lighting Gallery by Brown’s, and Ferguson Enterprises. Visit vtforge.com.
Hubbardton Forge
Arteriors
Resembling a single-stemmed flower, the Mobius has the grace of nature with the strength and permanence of its hand-forged, adjustable wrought iron base. Available through Treeforms Furniture Gallery, and The Lighting Gallery by Brown's. Visit vtforge.com.
The Stefan combines vintage class and elegance with an artful geometrical play. Featuring three staggered, cylindrical white glass shades supported by silver rods and a triangular black marble base. Available locally at Furniture Classics. Visit arteriorshome.com.
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ALASKA HOME
The Annondale lamp combines an industrial feel with an artistic flair. The shade is encircled by a ring of delicate tan and brown Tiffany glass pieces that "float" around the tan mica drum shade. Visit elklighting.com.
FALL 2016
ALASKAHOMEMAG.COM
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Global Logistics and Supply Chain Management Ricardo L. Castillo Jr. Timothy M. Diaz Daniel M. Engelby Robert D. Lekity Jennifer R. Lindsay* Hyunmin Oh* Alexander Rodionov James S. Schneider Shayla M. Silva Renaldo J. Valentine
Management
Christina M. Adams Tyler C. Altenhofen Katherine L. Banzhaf Crystal D. Blair Simeon I. Blunka Allisha M. Bolinder Visnja Bosnjak Franz Burghagen Rikki Burns-Riley Sharnelle M. Clarke April M. Dabelow Cathy A. DeRoche Elsa J. Dieckgraeff Robert H. Ferguson IV Melissa A. Foligno Nichole C. Foster** Mara M. Froemling Mathieu G. Frohlich Gabrielle J. Gobaleza Yi L. Hau Kanjarin Hiranworawuthikul Thomas C. Hurt Rachel N. Jeffers-Eakes Gardner L. Jones Jr. Whitney N. Kellie Chantae D. Kochuten Ashlee N. Lewis* Alexandra B. W. Marsolais Xavier A. Mason* Ashley A. McKibbon** Matthew D. Miller Shenjie M. Onato Jeremy M. Pearce Alexandra L. Price* Michelle R. Quijance Marissa L. Romer Christopher N. Schafer Hattie E. Schmidlkofer Kimberly K. Smith Michael A. C. Thuneman* Sade M. Topps Lauren D. Tryon Grant E. Uren Melissa J. Walker Andrea N. Wilson
Management Information Systems Heather M. G. Clay Kyle S. Ekstrand Brandon M. Gorton Roberta C. Goughnour Joel M. Headdings James B. Mears Brian W. Smith Joshua B. Smith Rhyss W. Vivian Marketing Christina M. Adams Michael J. Akers Colton J. Beemer Franz Burghagen Rikki Burns-Riley Sharnelle M. Clarke Rachel N. Droege* Nichole C. Foster** Mara M. Froemling Mathieu G. Frohlich Yi L. Hau Kanjarin Hiranworawuthikul Marcus A. Holzschuh* Thomas C. Hurt Rachel N. Jeffers-Eakes Ashlee N. Lewis* Alexandra B. W. Marsolais Xavier A. Mason* Shenjie M. Onato Jeremy M. Pearce Theodore P. Pease Jasmine V. Poole Alexandra L. Price* Christopher N. Schafer James S. Schneider Stephanie L. Schuman Michael A. C. Thuneman* Melissa J. Walker
Newspaper layout Shootout 2015 Special Edition
Valentime’s Day 2016 Special Edition When I work for layout in newspaper. I also design banners for the newspaper in some special editions.
Newspaper layout Commencement Spring 2016 Special Edition
GRAPHIC BY JIAN BAUTISTA
Salmon Edition 2016 Special Edition
05 Illustration
Illustrations by Clip Studio
Illustrations by Clip Studio
Illustrations by Adobe Illustrator
Illustrations by Adobe Illustrator
Demi Straughn 917-669-1118 demistraughn@gmail.com