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Rosanna Russell (541) 231-0943 rrdesigns.co.nf rosannanana@yahoo.com

Hello. My name is Rosanna Russell and I am a fish. I was born in the rivers of Oregon where I swam freely in the cool waters – directionless. One day, when I was still a small fingerling, I heard tale of something amazing: a great ocean called Graphic Design - a place where anything was possible, a place built of liquid creativity. I yearned to be a part of that great ocean. I swam for many years, over rapids and waterfalls. For a while, I traveled with a school that called themselves Linn-Benton Community College. They taught me much and helped prepare me for the new world I was heading toward. At long last I arrived where I am today: at the mouth of my final river, peering into the ocean with infinite directions to take. I hope to be offered the chance to use my newfound skills in a design position that encourages creative thinking and problem solving. I have much to offer such a position. I am a fine swimmer. I am a wellorganized, creative problem-solver with a strong work-ethic. I am a highly-motivated team player. I strive to do my best work in all situations. New projects fill me with fire, fueling me to their completion. When I have a goal, I work tirelessly until I have completed that goal. The vastness of graphic design is inspiring to me. I am thrilled to be a part of such a diverse and wide-spread field. It is perfect for someone like me who has interests in many different areas: photography, illustration, textile design, package design, corporate identity - so many places to go. It allows for exploration of one’s self. I look forward to finding out more about myself and the world of graphic design. I would appreciate the opportunity to share my portfolio with you at your convenience. Your review of my work would be invaluable to me at this point in my career. If you would like to talk to me or have any additional questions, please do not hesitate to contact me at (541) 231-0943. Thank you for your time and consideration. Sincerely,

Rosanna Russell

designs


Marilyn Monroe Colored Pencil

Fasionista

Blueberries

Ink Wash

Ribbon

Chalk Pastel

Graphite

How to Grow

RefineDesign sophisticated graphics

Brand Identity Developer

ACT

ARY

I saw my life branching out before me like the green fig tree in the story. From the tip of every branch, like a fat purple fig, a wonderful future beckoned and winked.

Storage

Fresh figs should be stored in the refridgerator on a paper-towel lined plate or shallow container. They should not be covered or wrapped in order to ensure they do not dry out. Figs will stay fresh for about three days.

567 Paw Street Albany, Oregon 97321

Acre Farms

541-555-1234 samwolf@gmail.com samanthawolfactuar y.com

~Sylvia Plath; The BellJar

16005 Sw Campbell Rd Hillsboro, OR 97123

What is a Fig?

Our Favorite Recipe

A fig is a fruit which grows on the Ficus tree. It appears as a bulb-shaped fruit (typically green or purple, but available in a variety of colors) protruding from the branches of the tree. Figs are sweet and have a chewy flesh filled with crunchy seeds. Fresh figs are considered a delicacy as they perish quickly and are therefore often dried - either by the sun or via artificial processes.

Stuffed Figs with Goat Cheese and Prosciutto

History of Figs Figs are thought to have been first grown in Egypt in 9600 B.C. and are among the first of plants cultivated by humans. From Egypt, they spread to Crete and Greece, where they became a staple food. Greeks prized figs so much that they outlawed the export of the best-quality figs. In the 16th century A.D., Spaniards brought the ficus tree from the Mediterranean to the United Kingdom. Nearly 400 years later, Spanish missionaries planted the tree in California. California has since become one of the leading producers of figs, along with Turkey, Greece, Portugal, and Spain.

Makes 12 hors-d’ouevres

12 figs, ripe but not too soft 8 oz./240 g. soft goat cheese, room temperature 6 slices prosciutto, sliced in half length-wise 4 large rosemary sprigs, cut in thirds Extra-virgin olive oil Runny honey Sea salt and freshly ground black pepper Optional: Rosemary leaves for garnish Bed of arugula or arugula sprouts Preheat oven to 350 F. (180 C.) Cut the figs crosswise from the top, halfway down the fruit. Gently separate the quarters to create an opening. Scoop 2 to 3 teaspoons goat cheese into the opening, without overstuffing. Wrap each fig with a prosciutto slice. Arrange figs on baking tray. Lightly drizzle with olive oil. Sprinkle with salt and pepper. Top each fig with rosemary sprig. Bake in oven for 25 minutes. Remove and discard the baked rosemary sprigs. Arrange figs on serving platter or individual plates. Drizzle each fig with 1 teaspoon honey. Garnish with fresh rosemary leaves. Serve immediately on a bed of arugula.

Nutritional Facts Nutrients in 8 oz (50 grams) of Figs

Digital

LAUREL

When your tree bears fruit, be sure to allow the figs to fully ripen before picking them as they will stop ripening once they have been removed from the tree. A fig is typically ready for picking when it begins to soften. Eat whole or use in a recipe.

SAMANTHA WOLF

123 Main Street Albany, OR 97321 (541) 555-1234 refinedesign.com rosanna@refinedesign.com

RefineDesign Card

Figs

Ficus trees enjoy plenty of sunlight and room to grow. Multiple trees should be planted 15 to 20 feet appart. The trees require very little maintanece, but should be pruned each year in late winter. Be sure to protect the tree from cold winter winds and direct winter sunlight (the warmth may cause the tree to awaken from dormancy only to be damaged by the next freeze).

Dry figs should be kept in a cool, dark place or in the refridgerator. They should be kept well-wrapped to prevent hardening. Dried figs will generally last for several months.

Rosanna Russell

Where to Find Us

Ficus trees should be planted in the late fall or early spring. They can be planted either in a pot or in the ground, but should have a moisture retentive, loamy soil full of organic material, preferably with a pH of 6 to 6.5. If planted in a pot, they should be repotted every two years.

Samantha Wolf Card Digital

Nutrient Fiber Potassium Manganese

% Daily Value 5.8% 3.3% 3%

Vitamin B6 Calories

3% 2%

Rosanna Russell • 1130 SW Lincoln St. • Albany, Oregon 97321

Facial Cleanser The seeds in figs make excellent exfoliants and the flesh contains nutrients that help keep skin soft. Both dry and fresh figs can be used. Dry: Cut the dry fig in half and dip one half into lukewarm water. Gently scrub your face in circular motions. When finished, rinse your face with lukewarm water. Fresh: Puree the flesh of the fig. Spread the puree over your face with your fingertips. Leave the fig mask on for 5 to 10 minutes before washing it off with warm water, ending with a splash of cold.

Fig Soap 1. Puree the flesh of a fresh fig. 2. Measure your soap molds (these could even be empty milk cartons) by filling them with water and then pouring the water into a measuring cup. This will determine how much soap you will need. 3. Prepare your soap molds by covering the insides evenly with petroleum jelly or cooking spray; wipe out excess. 4. Chop a glycerin soap base block into half-inch cubes. Microwave the cubes in a glass measuring cup or bowl for 30 second intervals until melted. Stir in more cubes as needed. 5. Add puree to soap, starting with 1 teaspoon per cup of soap. Add more as desired. 6. Pour soap into molds. Spray top with rubbing alcohol to eliminate bubbles. Allow molds to set for 20 to 60 minutes (until completely cooled). 7. Transfer soap to the freezer for two hours. 8. Tear the cartons away from the soap. Use your soap within 4 months.

Fig Brochure Digital

Fig Beauty

New Wave Magazine Ad Digital

(541) 231-0943 • rosannanana@yahoo.com • rrdesigns.com

designs

Tear Sheet A brief look at the type of work I do. The top row provides examples of my illustrations; the bottom row focuses on graphic design.


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designs

Personal Business Needs My personal business needs. My logo is created from my initials (R.R.) and placed on a leather portfolio for a sleek and professional feel.


“Graphite Ribbon� Graphite 15 x 15 inches Rendering of a paper ribbon. A study in light and shadow.


Textile Design, Final Ad This is an extension of an existing ad campaign using a pattern I created using the letter “I.�


Original Ad

Variation 1

Variation 2

Thank You Box

Textile Design, Variations and Box Here you can see the original ad as well as two variations I created. A Thank You box featuring another pattern of mine is also included.


Oregon Shakespeare Festival Magazine Cover For this magazine cover, I took the idea of the traditional theatre masks and applied Shakespeare’s face to them for a fun new twist.


P R E S E N T S Editorial Services Executive Editor: Neil Harris Managing Editor: Joss Swedon Production Assistants: Felicity Day Nathan Castle Bad Horse

Design Art Director: Kara Russell Creative Director: Alex Cutrell

Circulation Circulation Director: Earl James

10 | Festival Forecast Soh Crates

View the plays planned for this year

16 | Stage Makeup Joe Nark

Makeup tips that provide a dramatic flare

28 | Tips for your Hat Billy Kidd

Helpful tips for aspiring thespians

31 | Before Green-Screen Glenn Ky

Learn how theatres manage special effects without the help of “movie magic”

42 | Thinking Globally, Acting Locally Gwyn Hervochon The history of the Oregon Shakespeare Festival

48 | The Written Word Kurama Suichi Winners of last month’s writing contest

60 | Dos and Don’ts of Auditioning Karasu Turgo

What you should and should not do when trying out for a play

65 | Oldies but Goodies Bea Toven Remembering the great actors of old

71 | Carpenter’s Corner Wesley Roberts Designing and fixing flats, backdrops, and props

82 | Heckling the Director Terry Hatchett Interview with Bill Rauch, director of Romeo and Juliet

Oregon Shakespeare Festival is the official publication of Oregon Shakespeare Festival and is published annually by Northwest Publications. © 2013. For subscription information, phone (541) 482--2111. Subscription rates are $18 per year. Although this publication is copyrited, permission to reprint articles is available by writing Oregon Shakespeare Festival: 15 South Pioneer Street, Ashland, Oregon, 97520.

Distributed by Northwest Publications

Oregon Shakespeare Festival Magazine Table of Contents For the table of contents, I illustrated iconic symbols from Shakespeare’s plays and integrated them with the text.


“Marilyn Monroe Portrait� Colored Pencil 14.25 x 10.5 A rendering of Marilyn Monroe. No black was used in this image.


Cherry Blossoms Our little blue car parked outside our favorite watering hole slaps me back to the past Buying that car was torture the pretentious purchase dance teaching you to drive a stick Road trips kept us young and sane the tent, the cooler each other I cherished our torrid love shared on the road nothing mattered more The brutal passage of time careers and obligations sent us staggering apart Nice to see your little blue car draped in a pink canopy of wind-blown cherry blossoms It can only mean your life must be better now J.D. Mackenzie


A Pocket of Memories

Cherry Blossoms

Our little blue car parked outside our favorite watering hole slaps me back to the past Buying that car was torture the pretentious purchase dance teaching you to drive a stick Road trips kept us young and sane the tent, the cooler each other I cherished our torrid love shared on the road nothing mattered more The brutal passage of time careers and obligations sent us staggering apart Nice to see your little blue car draped in a pink canopy of wind-blown cherry blossoms

Illustration by Rosanna Russell

It can only mean your life must be better now

J.D. Mackenzie 23

22

Pocket of Memories I created an illustration in response to the poem “Cherry Blossoms� by J.D. McKenzie. I then created a two-page spread for a poetry book featuring the drawing with the poem.


“Fashionista� Ink Wash 14.75 x 10 inches Editorial created from various accessories gathered from magazines and assembled into a composition.


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Samantha Wolf’s Primary Business Needs For Samantha Wolf, I combined her name with her profession to create a logo that was both a graph and a wolf.


How to Grow

Where to Find Us

Figs

LAUREL

I saw my life branching out before me like the green fig tree in the story. From the tip of every branch, like a fat purple fig, a wonderful future beckoned and winked.

Ficus trees should be planted in the late fall or early spring. They can be planted either in a pot or in the ground, but should have a moisture retentive, loamy soil full of organic material, preferably with a pH of 6 to 6.5. If planted in a pot, they should be repotted every two years. Ficus trees enjoy plenty of sunlight and room to grow. Multiple trees should be planted 15 to 20 feet appart. The trees require very little maintanece, but should be pruned each year in late winter. Be sure to protect the tree from cold winter winds and direct winter sunlight (the warmth may cause the tree to awaken from dormancy only to be damaged by the next freeze). When your tree bears fruit, be sure to allow the figs to fully ripen before picking them as they will stop ripening once they have been removed from the tree. A fig is typically ready for picking when it begins to soften. Eat whole or use in a recipe.

Storage

Fresh figs should be stored in the refridgerator on a paper-towel lined plate or shallow container. They should not be covered or wrapped in order to ensure they do not dry out. Figs will stay fresh for about three days. Dry figs should be kept in a cool, dark place or in the refridgerator. They should be kept well-wrapped to prevent hardening. Dried figs will generally last for several months.

LaurelAcre Farm’s Fig Brochure, Outside This brochure follows the green and purple color scheme of figs. The text following the curvature of the tree gives the brochure an organic feel.

Acre Farms

~Sylvia Plath; The BellJar

16005 Sw Campbell Rd Hillsboro, OR 97123


What is a Fig?

Our Favorite Recipe

Fig Beauty

A fig is a fruit which grows on the Ficus tree. It appears as a bulb-shaped fruit (typically green or purple, but available in a variety of colors) protruding from the branches of the tree. Figs are sweet and have a chewy flesh filled with crunchy seeds. Fresh figs are considered a delicacy as they perish quickly and are therefore often dried - either by the sun or via artificial processes.

Stuffed Figs with Goat Cheese and Prosciutto

Facial Cleanser

History of Figs Figs are thought to have been first grown in Egypt in 9600 B.C. and are among the first of plants cultivated by humans. From Egypt, they spread to Crete and Greece, where they became a staple food. Greeks prized figs so much that they outlawed the export of the best-quality figs. In the 16th century A.D., Spaniards brought the ficus tree from the Mediterranean to the United Kingdom. Nearly 400 years later, Spanish missionaries planted the tree in California. California has since become one of the leading producers of figs, along with Turkey, Greece, Portugal, and Spain.

Nutritional Facts Nutrients in 8 oz (50 grams) of Figs Nutrient Fiber Potassium Manganese

% Daily Value 5.8% 3.3% 3%

Vitamin B6 Calories

3% 2%

Makes 12 hors-d’ouevres

12 figs, ripe but not too soft 8 oz./240 g. soft goat cheese, room temperature 6 slices prosciutto, sliced in half length-wise 4 large rosemary sprigs, cut in thirds Extra-virgin olive oil Runny honey Sea salt and freshly ground black pepper Optional: Rosemary leaves for garnish Bed of arugula or arugula sprouts Preheat oven to 350 F. (180 C.) Cut the figs crosswise from the top, halfway down the fruit. Gently separate the quarters to create an opening. Scoop 2 to 3 teaspoons goat cheese into the opening, without overstuffing. Wrap each fig with a prosciutto slice. Arrange figs on baking tray. Lightly drizzle with olive oil. Sprinkle with salt and pepper. Top each fig with rosemary sprig. Bake in oven for 25 minutes. Remove and discard the baked rosemary sprigs. Arrange figs on serving platter or individual plates. Drizzle each fig with 1 teaspoon honey. Garnish with fresh rosemary leaves. Serve immediately on a bed of arugula.

The seeds in figs make excellent exfoliants and the flesh contains nutrients that help keep skin soft. Both dry and fresh figs can be used. Dry: Cut the dry fig in half and dip one half into lukewarm water. Gently scrub your face in circular motions. When finished, rinse your face with lukewarm water. Fresh: Puree the flesh of the fig. Spread the puree over your face with your fingertips. Leave the fig mask on for 5 to 10 minutes before washing it off with warm water, ending with a splash of cold.

Fig Soap 1. Puree the flesh of a fresh fig. 2. Measure your soap molds (these could even be empty milk cartons) by filling them with water and then pouring the water into a measuring cup. This will determine how much soap you will need. 3. Prepare your soap molds by covering the insides evenly with petroleum jelly or cooking spray; wipe out excess. 4. Chop a glycerin soap base block into half-inch cubes. Microwave the cubes in a glass measuring cup or bowl for 30 second intervals until melted. Stir in more cubes as needed. 5. Add puree to soap, starting with 1 teaspoon per cup of soap. Add more as desired. 6. Pour soap into molds. Spray top with rubbing alcohol to eliminate bubbles. Allow molds to set for 20 to 60 minutes (until completely cooled). 7. Transfer soap to the freezer for two hours. 8. Tear the cartons away from the soap. Use your soap within 4 months.

LaurelAcre Farm’s Fig Brochure, Inside The inside continues the color scheme of figs and is kept organic with falling leaves.


Fig Ho use Nutrition Facts Serving Size 2 pieces Servings Per Box 12 Amount Per Serving Calories 82

Calories from Fat 14 %Daily Value*

Total Fat 2g

3%

Saturated Fat 1g Trans Fat 0g Cholesterol 0mg

0%

Sodium 30mg

1%

Total Carbohydrate 16 g

5% 20%

Dietary Fiber 5g

from LaurelAcre Farms have developed Thea newfigsskin - one of chocolate! Each fig has been

hand-dipped in dark chocolate to give you a delicious and healthy snack. They’re choc.-full of figs! Figs are high in fiber and low in calories and dark chocolate is packed full of antioxidants, meaning you can satisfy your sweet tooth without feeling guilty.

Sugars 5 g Protein 2 g Vitamin A 1%

Vitamin C 0%

Calcium 6%

Iron 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

INGREDIENTS Dried Pajaero Figs, 68% Dark Chocolate (Cocoa, Cocoa Butter, Sugar, Soy Lecithin, Vanilla) Warning: Contains Soy

LAUREL

Acre Farms

NET WT 8 OZ (227g)

Dark Chocolate Covered Figs

LAUREL

Acre Farms

Dark Chocolate Covered Figs

BEST BY MAY 19 13

LaurelAcre Farms Fig Box, Flat I continued and green and purple color scheme from the brochure, but switched to an illustrative style to attract children.


LaurelAcre Farms Fig Box, Folded The box folds into a fun tree house.


“Behind These Bars� Photography Here, a desaturated photograph provides a picture of quiet hopefulness of one looking at the beauty just beyond their prison.


“The Mind’s Eye: a study” Graphite 12 x 12 inches I drew this image as a value study done in preparation for the pen and ink version.


“The Mind’s Eye” Pen and Ink 9.5 x 9.5 inches This was an investigation of the different textures and values that can be achieved with technical pens.


YUM Blueberry Muffins Magazine Ad I illustrated a picture of blueberries with chalk pastels and used that image as the backdrop for the campaign. With permission from Hasbro, I included a popular character from their show My Little Pony: Friendship is Magic to encourage parents and children to cook together.


YUM Blueberry Muffins Box and Truck I consistently used the same colors and images on the muffin box, ad, and truck to provide the campaign with a feeling of cohesiveness.


“Blueberry Ribbon� Pastel 14 x 14 inches This drawing was done as a test for the color pallet of my blueberry picture.


“Blueberries” Pastel 14 x 14 inches The blueberry picture I created for YUM’s blueberry muffin ad campaign.


“Don� Charcoal 18 x 24 inches Rendering of a male torso. A study of the human body.


Rosanna Russell

Brand Identity Developer 123 Main Street Albany, OR 97321 (541) 555-1234 refinedesign.com rosanna@refinedesign.com

Meghan Hawe Art Director

123 Main Street Albany, OR 97321 (541) 555-1234 refinedesign.com meghan@refinedesign.com

Jennifer Maloney Broadcast Designer 123 Main Street Albany, OR 97321 (541) 555-1234 refinedesign.com jennifer@refinedesign.com

Laura Magedanz Creative Director 123 Main Street Albany, OR 97321 (541) 555-1234 refinedesign.com laura@refinedesign.com

RefineDesign sophisticated graphics

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RefineDesign sophisticated graphics

RefineDesign sophisticated graphics

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RefineDesign Primary Business Needs RefineDesign was a small design group that I had the honor of being a part of. As the Brand Identity Developer, I designed the logo and all business needs, including the leave-behind.

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Thanks for being so

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123 Main Street, Albany, Oregon 97321

(541) 555-1234

123 Main Street Albany, OR 97321 (541) 555-1234 refinedesign.com refinedesign@refinedesign.com

refinedesign.com

RefineDesign sophisticated graphics

RefineDesign Leave-Behind The leave-behind I designed is a sticky-note pad holder with a build-in pen holder.


Client Name Address num. City, ST 12345

NO POSTAGE NECESSARY IF MAILED IN THE UNITED STATES

P.O. Box 661 Seattle, WA 98400

Penny For Your Thoughts? Was your party all you expected it to be?

Not at all 1

2

Yes 3

4

Exceeded 5

How enjoyable was your party?

What was the most memorable or enjoyable part of your party?

Would you ask Seattle Party Planners to host another of your parties?

Yes

No

Additional Comments:

Your name: Type of party: Email or phone:

Thank you for your input!

mail@seattlepartyplanners.com

P.O. Box 661 . Seattle, WA 98400

seattlepartyplanners.com

3287 Tacoma Street . Seattle, WA 98158

1.800.794.5021

Larry Smith, C.E.O. Post Office Box 661 Seattle, WA 98400

1- 8 0 0 -794 - 5 0 21

It’s your party, have it your way!

seattlepartyplanners.com

Seattle Party Planners Business Needs Seattle Party Planners, Inc. was a client of RefineDesign. In addition to the traditional business needs, they requested a mail-out comment card. We kept all of their items light-hearted and fun.


Seattle Party Planners’ Trucks We designed the pickup and box truck for the company by turning one of their logo variations into a full-wrap.


Seattle Party Planners’ Website The website continues the theme, using the Seattle skyline in a festive evening setting as a backdrop for the main content.


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www.seattlepartyplanners.com

Seattle Party Planners’ Softball Team Seattle Party Planners, Inc. sponsors a softball team, so we designed the team’s uniforms and gear.


YourPerfect

Your Next

Company

Wedding

Day!

Retreat!

YourNext Holiday

Party!

It’s your party, have it your way!

It’s your party, have it your way!

Reservations Required

Reservations Required

No request too outlandish.

90-Day Advance 800-794-5021

No request too outlandish.

90-Day Advance 800-794-5021

It’s your party, have it your way! No request too outlandish. Reservations Required

90-Day Advance 800-794-5021

Seattle Party Planners’ Newspaper Ads These three ads were designed to work either together or alone. They demonstrate the company’s sense of humor and desire for fun.


Seattle Party Planners’ Wine Box A wine box was created using the same “Seattle at sunset” theme. The Space Needle points directly to the label.


Antique Rose Photography In this photograph, I turned a freshly bloomed rose into a hauntingly beautiful aged version of itself.


O

nce Upon A Time...

here was a girl named

Rosanna Russell. er goal was to

find an entry level graphic design position in an environment that promotes creative thinking and problem solving. he studied hard and earned an Associate Degree of Applied Science in Graphic Design and a Certificate of Digital Imaging and Prepress Technology. he developed many new skills, including Typing Editing papers Writing Organizing Negotiating;

n order to familiarize herself with the workplace environment and develope teamworking and leadership skills, Rosanna did much volunteer work. She was a Volunteer and Merchant at the Renaissance Fair Director of the Philomath Elementary School Drama Club Library Aid at Philomath High School Volunteer at the Conservation Day Fair and Volunteer at the Philomath Food Bank. hroughout her journey, Rosanna met many new people who helped her along the way. Two of the most important were John D. Aikman, Chairman Graphic Arts Department Linn-Benton Community College (541) 917-4545 aikmanj@linnbenton.edu and Alex Cutrell (541) 929-5276. ow Rosanna traverses the town, searching for a studio to call her second home. She gladly shows her portfolio to any who wish to view her work.

nd she learned how to use many tools, such as Photoshop Illustrator InDesign Microsoft Word Dreamweaver WordPress

ow will her story end? Only you can decide! Call (541) 231-0943 or email

and

rosannanana@yahoo.com

PowerPoint.

to help this young heroine achieve her dream!



Graphic Design Portfolio