Mass Apeel

THE SECRET LIFE OF THE CITY BANANA 15 AWESOME BANANA RECIPES Top or bottom?

BANANA LOVER’S GIFT GUIDE DIY BANANA FACE MASK february 2018

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anything and everything banana related

President Vanessa Van Den Elzen Senior Editor Valerie Miles

Creative Director Kalior Lor

Art Director Emily Rosenquist Web Designer Liz Manns Copy Editor Mckayla Johnson

Photo Director Courtney Van Haren

Photo Editor Carly Dhein

Managing Editor Madison Gering

table of contents 4 awesome banana recipes

quick and delicous banana recipes to eat and drink

6 the Secret Life of the City Banana

their journey from boat to bodaga

12 banana lover’s gift guide

the best banana shaped things to get your friends

14 diy banana face mask

a cheap and easy beauty treatment also good enough to eat

15 top or bottom?

Letter from the Editor

This magazine is titled Mass Apeel. We peel back the layers of your favorite foods! And by layers I mean everything that has to do with it! This edition, the Banana Edition, is anything and everything dealing with bananas, from food to fashion, it’s all you would want in the coolest kind of food magazine.

2 MASS APEEL

what’s actually the correct way to peel a banana?

16 style guide

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12 4

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awesome banana recipes Banana Pancakes

Ingredients

2 cups Kroger buttermilk pancake mix 1 teaspoon vanilla 2 teaspoons pumpkin pie spice 3 medium very ripe 2 teaspoons baking powder bananas, mashed ½ cup Kroger old-fashioned oats Maple syrup ½ cup Kroger chopped pecans 2 large eggs 2 cups buttermilk Directions 1. Whisk the pancake mix, pumpkin pie spice and baking powder in a medium bowl. Stir in the oats.

2. In another bowl, whisk the eggs and then stir in the buttermilk, vanilla and mashed bananas, mixing well. Add the wet ingredients to the dry stir to combine. If the batter is too thick, add a little more buttermilk. Let the mix sit for 10 minutes or so while the griddle or fry pan heats.

3. Spray the griddle with cooking spray over medium heat, about 375 degrees F. When the griddle is hot, pour or scoop the pancake mix onto the griddle, about ¼ cup per pancake. Cook until the bottoms are lightly browned and top is beginning to bubble, flip, and repeat with the other side.

4. S erve with maple syrup, blueberries and sliced bananas.

You can probably add bananas to almost anything and still have it taste good. Here are some quick and easy banana recipes to satisfy your banana appetite.

Banana Bread Ingredients

½ 1 2 3

cup butter cup sugar eggs,beaten bananas, finely crushed

1½ 1 ½ ½

cups flour teaspoon baking soda teaspoon salt teaspoon vanilla

Directions 1. Preheat oven to 350 degrees.

2. Cream together butter and sugar.

3. Add eggs and crushed bananas, combine well.

4. Sift together flour, soda and salt. Add to creamed mixture then add vanilla.

5. Mix just until combined and do not overmix.

6. Pour into greased and floured loaf pan.

7. Bake at 350 degrees for 55 minutes.

8. Keep well refrigerated.

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Overnight Steel Cut Oats Ingredients

1½ cups steel cut oats 4 cups water 2 cups milk 2 large mashed ripe bananas, plus additional banana slices for serving 3 tablespoons ground flaxseed meal 2 teaspoons pure vanilla extract 1½ teaspoons ground cinnamon ½ teaspoon freshly grated nutmeg ½ teaspoon kosher salt

For serving: chopped toasted walnuts, raisins, chocolate chips, maple syrup, peanut butter, or any other mix-ins you enjoy with banana bread

Directions 1. Place all of the ingredients except the toppings in the bottom of a 4-to-6quart slow cooker and stir to combine: Steel cut oats, water, milk, mashed bananas, flaxseed meal, vanilla, cinnamon, nutmeg, and salt.

2. Cover and cook on low for 7-8 hours (overnight) or on high for 4 hours, until the oats are soft but maintain a bit of chew.

3. Remove cover and stir to evenly combine the ingredients. Enjoy warm with desired toppings.

Banana & Nutella filled Crepes Ingredients

1 cup all-purpose flour 1 tablespoon sugar 1/4 teaspoon coarse salt 4 large eggs 1 1/2 cups whole milk Directions

3 tablespoons unsalted butter, melted 1/2 banana, thinly sliced 2 tablespoons of Nutella

1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.

2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature.

3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter.

Add 1/3 cup batter and swirl to completely cover bottom of skillet.

Cook until underside of crepe is golden brown, 2 to 3 minutes.

4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

5. Top crepes with Nutella and banana. Fold into quarters.

something to drink with that? staying sober?

Strawberry Banana Smoothie Ingredients 6oz Greek Fat Free strawberry yogurt 1½ cups skim milk 1 cup frozen unsweetened or fresh strawberries 1 medium banana, sliced Steps 1. In blender, place ingredients.

Cover; blend on high speed about 30 seconds or until smooth.

2. Pour into 2 glasses; serve immediately.

getting lit?

Banana Daiquiri Ingredients 1½ ounces light rum 1 tablespoon triple sec 1 banana 1½ ounce lime juice 1 teaspoon sugar 1 cup crushed ice 1 Maraschino cherry Steps 1. Pour the ingredients into a blender.

2. Blend on low speed for a few seconds, then at high speed until smooth.

3. Pour contents into a chilled hurricane glass.

4. Garnish with the cherry FEBRUARY 2018

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Written by ANNIE CORREAL

6 MASS APEEL

Millions of bananas arrive every week in New York City. It takes a lot to get them from the boat to the bodega.

O

n a hot day in June, the Hermann Hesse slipped into New York Harbor and headed for the Red Hook Container Terminal in Brooklyn. The 550foot container ship, flying the Liberian flag, had come some 3,000 miles from Ecuador. It had gone through the Panama Canal, picked up cargo in the Caribbean and weathered a few squalls.

bananas is performed by grocery chains like Safeway. In New York, though things may be headed in that direction, much of the work still falls to local banana purveyors. They can trace their roots back to Antonio Cuneo, an Italian immigrant who cornered the market in the late 19th century and became known as the Banana King.

Cuneo was the first New Yorker to get rich supplying the city with bananas, and Its arrival in Brooklyn was only the beginning perhaps the last. Today, small family-owned for the bananas on board. businesses can make as little as a dollar a box as they convey bananas along the Every week, a ship like this one brings 40 container loads of bananas — or about four supply chain to grocery stores, hospitals, airports, and every last bodega. million — to the Red Hook terminal, a fifth of the 20 million bananas distributed around “It’s 24/6,” Mr. Palumbo said. “And there’s no New York City each week. money in it.”

When bananas arrive in New York, they begin a second journey, traveling in a large loop around the city. They may be handled by customs officials in Brooklyn, blasted with a ripening gas in New Jersey, haggled over at an enormous produce market in the Bronx and finally taken in an unmarked truck, at night, to a fruit stand near you.

“If you ever saw what it took …,” said Joe Palumbo, the owner of Top Banana, a wholesaler in the Bronx.

In most of the country, the unseen, nocturnal business of ripening and distributing

After the Hermann Hesse came to port, Michael Stamatis, president of the Red Hook Container Terminal, stood in his suit, on the waterfront, watching as a container was lifted off the ship’s deck.

Once a major banana port, New York now gets most of its bananas by truck from out-of-state ports like the one in Wilmington, Del., where Dole and Chiquita moved their operations years ago.

The Hermann Hesse, part of the Seaboard Marine fleet, is one of the city’s few banana boats. It delivers Ecuadorean bananas with

not-quite-household names: Belinda, Bonita, Selvatica.

“This is a mom-and-pop terminal,” Mr. Stamatis said.

The ship is a far cry from the old banana boats, steamships and schooners that crowded New York Harbor, like the one that reached the pier in August 1897, its decks “slimy with bananas.” The fruit now comes in refrigerated containers.

Like all cargo, the containers of bananas go through a radiation detector at the terminal.

Mr. Stamatis pointed out the twin columns of the “radiation portal.” (Bananas, which contain potassium, are slightly radioactive and have been known to set it off, he said.)

A few containers from each shipment are taken to a warehouse at the terminal, where they are opened and inspected by United States Customs and Border Protection.

Mr. Stamatis, as it turns out, worked for decades importing bananas for Bonita, an Ecuadorean producer, and came to Red Hook when Bonita fell on hard times and the shipping line shut down. He brought bananas with him, starting up the new shipping line and even importing some of his own — Belindas.

“I’m a banana guy, right?”

His first job, at 19, was chalk-marking boxes FEBRUARY 2018

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of ripe bananas as they came from the ships on conveyor belts, at Port Newark. A single yellow banana could turn the whole box.

On the tree, bananas take weeks to ripen.

Commercial bananas, however, are chopped down and shipped while they are still green, so the delicate fruit won’t be ruined on the voyage.

to restaurant suppliers, wholesalers and grocery stores. To make sure everyone is on the same page, they refer to a ripeness chart, where shades of ripeness are It was a rowdier time, he said. “I can tell numbered from one to seven — one being you, we had spiders, snakes, crickets, flag-of-Brazil green and seven a buttery cockroaches,” he said. “We’d open the Now they were ready for ripening. The hatches and just hear the crickets chirping.” Serafinos walked down a broad passageway yellow, with brown spots. No one buys sevens. “If I’ve got a bunch of sevens,” the “And in the old days, there were stowaways,” lined with tall, rolling doors painted bright elder Mr. Serafino said, “I’m not sleeping.” yellow: the ripening rooms. he added, “so when you opened up the hatches, people would come running out.

The name suggested a warm place suffused It was perhaps to sell ripe bananas that United Fruit Company had Miss Chiquita On many occasions, we’d be chasing people with orange light, to mimic the South sing in the 1940s and 1950s: “When down the block.”

American sun. But when the younger Mr. Serafino opened one of the doors, the room bananas are flecked with brown and have a The bananas’ next stop was a ripening golden hue, bananas taste the best and are warehouse in North Bergen, N.J. It belonged inside was dark and cool; less like a tanning the best for you.” booth, more like a garage. to Exp Group, the company that imports The jingle seems to have influenced a most of the bananas arriving in Red Hook.

Banana boxes were stacked from floor generation. “I like to eat it just yellow,” said to ceiling, and a medical-looking device As the trucks arrived, Emil Serafino and Emil Serafino, 61. stuck out from one, trailing a cord. “A pulp Anthony Serafino, father and son, came But times have changed. His son Anthony out from an office onto the warehouse floor. thermometer,” he said.

Serafino, 25, said, “I like them yellow with a They wore short-sleeved green shirts with The ripening rooms are filled with ethylene, green stem.” the company name on the breast pocket. a synthetic version of the hormone that naturally sets off ripening.

That, he said, was the Millennial Banana.

The Serafinos started out as just another produce wholesaler in Brooklyn, but over a decade ago they got into import and export, moved to New Jersey and became Exp Group. Five years ago, they started shipping their own bananas to New York from farms near Guayaquil, Ecuador, and built this facility.

The thermometer tracks the banana’s internal temperature, or its pulp level, which tells the ripeners how to adjust the ethylene, humidity and temperature in the room.

They have become one of the biggest importers of bananas from Ecuador, though it is still a comparatively modest operation.

If Dole and Chiquita and Del Monte are Big Banana, this is Little Banana.

“They would love to eliminate people like us,” the elder Mr. Serafino said.

It was 83 degrees outside, and the bananas had to be unloaded quickly so the fruit wouldn’t get hot. A worker on a miniature forklift zipped the boxes across the warehouse, while two other workers stacked them onto pallets.

This art of ripening took time to perfect.

And there were some accidents along the way. Ethylene is combustible, and in 1936, the Pittsburgh Banana Company building exploded, causing it to rain bananas in the city’s Strip District.

Today ripening can be slowed or sped up by tapping a touch-screen. “If sales are up, we increase the temperature,” Mr. Serafino said. “If sales are down, we decrease the temperature.” The range was three degrees up or down, he said.

“You don’t want to stress the bananas.”

The ripening rooms are kept between 56 and 66 degrees. Too cool, and the bananas get chilled, turning gray and bark-like, he You could see the bananas through the gaps said. Too warm, and though they might look in the cardboard boxes. They were not taxi fine, they would be mushy inside. yellow, but greener than an outer-borough The process takes about four days. When it cab and as hard as hammers. is done, the Serafinos deliver ripe bananas

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From the time bananas began to be imported to the East Coast in the late 19th century, they were in high demand. Along with pineapples, they were particularly popular when local fruit was out of season.

They came off ships in giant bunches, still on the stalk, and thousands sold within hours.

They were so plentiful that in some cities, peels became a hazard. Yes, seriously.

People fell and were injured. At least one man actually died from slipping on a banana peel. A headline in The New York Times in 1896 declared a “War on the Banana Skin.”

It wasn’t just peels. Parts of Manhattan were covered in a thick layer of sludge: orange rinds, potato peels, hay, manure. But calls for action often focused on the danger of banana peels.

This went on for years.

In 1889, a Times reporter described “a tall, heavyset man” who had “started briskly across the street … only to plant his foot on a mound of banana skins and black muck, which slid like soft soap from under him.”

“ IN MOST OF THE COUNTRY, THE UNSEEN, NOCTURNAL BUSINESS OF RIPENING AND DISTRUBUTING BANANAS IS PERFORMED

BY GROCERY CHAINS.” FEBRUARY 2018

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That period, of course, is the origin of the gag, said Dan Koeppel, the author of the popular history “Banana: The Fate of the Fruit that Changed the World.” (Mr. Koeppel is now employed at The Wirecutter, a product-review site owned by The New York Times Company.)

New York’s first street-sweeping operation helped clean up the streets, but the notion of slipping on a banana peel made its way into American culture, Mr. Koeppel said, thanks to Yiddish theater, Vaudeville and, eventually, silent films.

Banana peels also captured the imagination of local con artists. In 1910, according to The Times, one woman, Anna H. Sturla, was arrested after claiming she had slipped on a banana peel — for the 17th time in four years.

For a while, a variety of bananas were available in New York City. There were dwarf bananas, and red ones from Cuba. As the United Fruit Company (which later became Chiquita) monopolized the industry and expanded throughout Latin America, one variety took over: the Gros Michel.

United Fruit was a ruthless corporate empire, but it was also vulnerable. Wherever the company went, it was pursued by Panama Disease, which causes banana trees to rot from the inside, and which it unwittingly spread in the soil that stuck to its tools. By 1960, the pathogen had all but destroyed the banana crop. “The Gros Michel was rendered commercially extinct,” said Mr. Koeppel, the banana historian.

The breed chosen by the industry to replace it, the Cavendish, was resistant to that particular strain of Panama Disease, but it wasn’t as sturdy as the Gros Michel. It transformed the industry into the one we know today, Mr. Koeppel said, requiring boxes, refrigeration and advanced ripening technology.

Today, almost all export bananas in the world are Cavendish. Chosen more for its disease resistance, it is not necessarily

10 MASS APEEL

the most flavorful variety, according to Mr. Koeppel. He called it the McDonald’s of bananas. In India, where there are hundreds of banana breeds, the Cavendish is known as the hotel banana.

Once the bananas had ripened in New Jersey, they were loaded into trucks again.

Some went to Hunts Point Produce Market in the Bronx, where they were unloaded at Top Banana.

The Hunts Point market is a vast distribution center where trucks line up at warehouses a quarter-mile long.

In Area D, Top Banana’s owner, Joe Palumbo, sat at a large desk on a recent afternoon. Around him were dozens of framed photos of his five children, some Mets paraphernalia and little pyramids of fresh bananas. Top Banana has its own ripening rooms, and the too-sweet smell of ripe bananas was inescapable.

Some of Mr. Palumbo’s bananas come from the ripening warehouse in New Jersey; others arrive green from the big importers that ship to Wilmington. “Chances are if you bought a Dole or a Chiquita,” he said, “it came out of here.”

According to Mr. Palumbo, there were once leave Hunts Point and make their rounds many banana families around New York. “It’s in a box truck, unloading several boxes down to a handful,” he said. of bananas on the corner of 96th Street Long Island Banana Corporation shut down and Broadway on the Upper West Side not long ago, after the owner was implicated of Manhattan. It is one of the busiest fruit stands in the city, open day and night, four in the death of a prostitute, who overdosed umbrellas long. during what a news report called “a drugfueled sex romp.” (He also embezzled his employee’s pensions.)

Most businesses closed for less dramatic reasons. The younger generation didn’t want to carry on the family tradition, Mr. Palumbo said. It was a tough business: nocturnal, low profit, full of headaches. “What goes on,” he said, shaking his head. “Rainstorms, snowstorms, the Jersey Turnpike.”

“This is the best spot in the city for street selling,” said Oktay Suleyman, one of the dayside vendors, on a recent weekday.

Bananas were typically four for $1, and on a good day they sold as many as 15 boxes, or roughly 1,500 bananas, Mr. Suleyman said.

Monday, after people had run through their weekend supply, was their busiest day.

Mr. Suleyman had half a lemon handy, which Personally, he had diversified. In addition he used to wet his fingers to more easily to huge quantities of the Cavendish, Top open plastic bags. “In the rush hour, I have Banana dealt in green plantains, pineapples, to be fast,” he said, as commuters began to cantaloupes, watermelons, limes, tomatoes, spill out from a nearby subway stop. aloe vera and even exotic root vegetables He sold bananas to an Irish carpenter, a like yautia. retiree from Puerto Rico, a business “It’s not enough, bananas.”

school student.

And the future is uncertain for everyone in the banana trade.

Sandeep Dusa, the student, picked out some bananas and handed Mr. Suleyman a The Cavendish is susceptible to a new strain dollar. Mr. Suleyman swiped his hand on the of Panama Disease known as Tropical Race lemon, opened a bag and dropped them in.

Mr. Palumbo sells bananas “to everyone,” he 4, or TR4. The Cavendish is essentially “I have to take them out of the bag,” Mr. said, “from your Costco to your mom-anda clone, and while genetically identical Dusa said. “If you have a ripe banana, pop store.” bananas that look and act alike are good for you’re going to upset the other bananas.

Among his buyers are a group he calls the business, Mr. Koeppel said, “when one gets “They sync up,” he said. “Smart fruit.”

Turks. They are, in fact, mostly Turkish. sick, they all get sick.

By nightfall, a pile of empty boxes lay on They serve a very specific market.

“There is no question that the Cavendish the curb, and on the table just a few lonely On a recent night, one of them, Dogan banana is going to be severely stricken by bananas remained, flecked with brown and Ferahoglu, stood between towers of boxes, Panama Disease,” Mr. Koeppel said. “There with a golden hue. The supply would be leaning against a hand truck while his are reputable plant pathologists saying this, replenished, in just a few hours. brother did the bargaining. “My brother and not just banana-loving journalists.” partner walks around, and whoever gives He added: “Nobody knows when.” him the best price,” he said, shrugging.

Some in the industry play down the threat; Their customers: Manhattan fruit others are looking for a replacement stand vendors. banana. In Asia, they’re trying to breed a Bananas were their No. 1 selling product, resistant Cavendish, Mr. Koeppel said. “But Taken from an article Mr. Ferahoglu said, followed by blueberries you can’t just breed in resistance. You might from the NY Times. and strawberries. A box cost the deliverymen be breeding out other stuff, like flavor.” about $16 at the market. There are about In the meantime, the hustle continues. In the 100 bananas in a box. wee hours of the morning, the Ferahoglus FEBRUARY 2018

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banana lover’s

We’ve hunted down the best banana shaped things to get your friends (and pets of course).

If they love

GAMES

Get something your friend can use with you. Bananagrams is the prefect portable game they can take anywhere, and it’s basically like buying a gift for yourself too.

Bananagrams $14.99 Target

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If they’re an

ALCOHOLIC

Sick of seeing your freind carry around the same old basic flask?

Get them this sweet and useful banana flask. Honestly, it’ll fit better in their hands AND looks much healthier to carry around.

Banana Flask $10.99 Target

If they’re a

CAT

Your feline friend needs some love too. Get them this catnip filled banana.

Catnip Banana $7.50 PetCo

If they love

SPA DAY

Looking to treat your friend instead of treating yourself?

Get them this mosturizing dou.

Banana Sleeping Pack $15.99 Ulta

Banana Hand Milk $9.99 Ulta

your face here

If they love

sOCKS

Does your friend get cold feet? These adorable socks will do the trick to warm them up!

Banana Socks $3.99 Kohl’s

If they’re a

FASHIONISTA The ultimate banana themed clothing? How about an actual banana shaped costume.

Banana Costume $19.99 WalMart

FEBRUARY 2018

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banana face mask f o r

b e t t e r

c o m p l e x i o n

A cheap and easy beauty treatment that is also good enough to eat, a DIY banana face mask can help to calm and clean skin for the change of the seasons.

Why? Wandering into your kitchen and putting a little fresh fruit on your face is not as crazy as it sounds. Bananas contain many beneficial vitamins, including manganese, vitamin C, potassium, biotin and copper. Some of these vitamins are proven to be beneficial to skin.

Bananas are high in potassium, which is wonderful for your lymphatic system. The lymphatic system is what helps your skin clean itself, and it provides nutrients to every cell in your body.

Why the face mask versus eating your favorite fruit?

Most nutrients are delivered to the skin via the bloodstream, but some can be applied topically. However, the top layer of the skin — called the stratum corneum — is made up of dead skin cells (about 15 – 20 layers) and acts as a barrier to protect the underlying skin from infection and harmful chemicals. Also, it makes absorption of topical vitamins difficult. Therefore, exfoliation should be the first step prior to using a natural banana mask. Secondly, studies in animals show that vitamin C can be absorbed by the skin in an acidic environment. It may be beneficial to add in an acid (like lemon or citrus of some sort) to encourage vitamin C absorption.

Don’t have time to whip up an entire DIY banana mask?

A fresh banana against inflamed skin might do the trick!

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what you will need: • Small bowl • Measuring spoon • Metal spoon for mashing and mixing

beauty ingredients: 1 ripe banana 1 tablespoon honey 10 drops lemon juice

directions:

1. Cut or break a banana into small pieces, and place into a mixing bowl. Mash up the banana with a metal spoon.

2. Add honey and lemon juice to the mashed banana. Mix well.

3. Apply the mask to the entire face, and let sit for 15 minutes.

Rinse well using a warm washcloth.

top bottom? or

what’s actually the correct way to peel a banana?

Top. I always start from the top, I mean that makes the most sense to me and isn’t that how normal people do it? I eat banana’s everyday and it’s been working for me.

-Kate W. from rhode island

Bottom. It’s the smart way.

Monkeys do it and they’re smart as hell. Trust me on this one. Once you start opening them from the bottom, you’ll never go back.

-Candice R. from michigan

Personally, I find bananas disgusting. But if I had to choose a preferred method of peeling, I would go with a double fisted horizontal grab and bite through the peel in the center.

-Jake L. from california

The Monkey Way Here’s how you open a banana like a monkey: Ignore the handle-like stem. Turn your banana upside-down and focus on the nubby, pointed tip at the opposite end.

Pinch this tip between your first finger and thumb — this will split the skin of the banana cleanly, allowing you to peel it back.

Easy. It prevents bruises and mushing up the banana before you eat it!

FEBRUARY 2018

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style guide

magazine logotype

logotype

Typeface used: Sugarpunch, an outline font, counters removed

this edition Typeface used: Sugarpunch with Calendar Note, Calendar Note letters are tilted in different directions

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color use C0 M0 Y0 K100 R0 G0 B0 Hex #000000

Primary Color

80%

This is the main color of the magazine and brand/logo. Elements of this color can be seen throughout and in the logotype of the cover.

90%

Feature Colors

These colors are specific to this edition of the magazine and are used subtley throughout and on the cover.

C36 M73 Y0 K18 R143 G82 B143 Hex #8e528f

C0 M13 Y100 K0 R255 G216 B0 Hex #ffd700

35%

Secondary Colors

These colors are used throughout the different sections of the magazine itself.

C0 M60 Y0 K0 R242 G135 B183 Hex #f286b6

70%

C75 M5 Y100 K0 R65 G173 B73 Hex #40ad48

20%

C0 M50 Y98 K0 R247 G148 B30 Hex #f7931d

70%

C100 M94 Y10 K15 C76 M21 Y20 K0 R37 G48 B123 R37 G158 B187 Hex #24307a Hex #259dba

FEBRUARY 2018

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style guide

grid structure

For the print magazine: Margins of .5 inch and a bottom margin of .625 inch. A six column format with .125 gutters is generally used and followed, with other areas breaking the structure with purpose.

typefaces and styles GENERAL subtitles: Arial Narrow Bold 12pt masthead: Arial Narrow Reg 10pt normal body text: Arial Narrow Reg 12/15 pt TOC toc: Signika Reg 18pt toc sub: Arial Narrow Reg 14pt toc numbers: Signika Reg 80pt toc title: Signika Reg 46pt COVER front date and motto: Gloria Hallelujah 18pt front mag article heads: Amatic SC Bold 31pt FEATURE written by: Amatic SC Bold 30pt feature article: Arial Narrow Reg 10/13pt feature pull in: Amatic SC Bold 30/36pt feature’s quote: Amatic SC Bold 49/59pt

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web layout

The design layout is for a standard computer monitor. The logo is in the upper left and a search bar opposite of it. Below that is the main global nav for the site. This would be the homepage, including the featured articles then some main areas of the site.

website homepage Typefaces used: Sugarpunch Attrament Myriad Hebrew Regular Signika Regular

pop-up subscription

dropdown menu example of interaction FEBRUARY 2018

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