Radio Clips

Here are some clips from my radio journalism class, Spring ’15 at Emerson College:

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Feminist Fists

Senior Capstone

By Alexandra Fileccia

The snow began to fall as Brandie Skorker walked down the streets of her childhood neighborhood. It was dark already at 6pm in January, and Dorchester was hushed at the start of a storm. Three-family homes lined the streets, each with their porch lights on. But, Skorker was full of enthusiasm after attending a feminist cybersecurity workshop earlier in the day. She pulled out a megaphone and shared. “Feminist killjoy!,” she shouted, “Reproductive rights!,” repeating feminists slogans she chanted at rallies.

The members of most feminist organizations in Boston do not look anything like this 28-year-old, queer-identifying, chubby woman of color. They’re white, middle class and generally slim-figured. When Skorker looks around the room, she often feels like she’s in the wrong meeting.

Feminism is supposed to be open to everyone, but treating the movement as a one-size-fits-all solution leaves women of color like Skorker on its fringes. “Some feminists believe there are no distinctions of race, that we are all the same,” Skorker says and motions a fake barf.

Continue reading “Feminist Fists”

Breaking Bread

Award Winning Bricco Panetteria (Published in Scene magazine)

By Alexandra Fileccia

Hidden down an alleyway off of Hanover Street in the North End lies Bricco Panetteria. Follow the stairs down and you’ll enter into the cozy bakeshop. On your right stands a tall rack filled with dozens of loaves of bread. On the counter in front of you sits fresh croissants and sandwich bread. The buzz of busy bakers fills your ears as they make the day’s supply of bread. The panetteria has received nothing but praise since its opening about four years ago.

The bakery takes the title of “Best bakery/bread” for the second year in a row in Boston Magazine’s “Best of Boston” issue. The Panetteria was also mentioned in the August 2014 issue of Bon Appétit. Owner Frank DePasquale initially opened the bakery to supply his own bread to his restaurants. Now, anyone can stop by for a loaf of bread.

With new head baker Antonio Follico and a new variety of breads including polenta bread, truffle bread and sesame bread, Bricco is bringing a fresh taste while staying close to tradition. “We like to play with the recipes,” says Antonio, “People like to try something different.” Antonio worked his way up in the panetteria, and with his experience and new responsibilities he plans to change things up a bit.

The ingredients and passion that goes into creating the bread make it so desirable. Bricco uses minimal ingredients such as unbleached, unbromated enriched wheat flour and organic wheat flour, water and salt. Antonio’s favorite breads are Olive Ciabatta and Prosciutto and Parmesan Ciabatta, two of the bakery’s popular loaves. The panetteria is open everyday from 8am to 11pm. If you haven’t already, head down Bricco Place and grab yourself a loaf.

Basket Case

Packing the Perfect Picnic Feast

Published in SCENE Magazine

By Alexandra Fileccia


 

The birds are chirping, the sun is shining, and Boston is bustling with tourists—summer is finally here. And I have one word for you: picnics. Share a meal with friends, family and Mother Nature. Or make it a romantic date along the Charles River with someone special. Pick a spot, whether it be the Lewis Wharf, Corey Hill Outlook or even Boston Common, and get settled.

The spot where you set your blanket is important, but the food in your basket is the heart of your picnic. Pack your favorite salads, sandwiches and burgers. Need inspiration? See what famous chefs from around Boston would pack in their baskets.

Jasper White
Summer Shack
“Fried chicken and some potato salad. Mostly just fried chicken, it’s my favorite.”

Dante de Magistris
Dante, Il Casale
“That’s easy, left over pasta. I always associate picnics or the beach with tuna spaghetti. It’s really good cold. It’s a light tomato sauce with tuna, anchovy and parsley. Also something refreshing like cut up pieces of jicama with lime chili salt. And of course some wine or a margarita in a pitcher.”

Jose Duarte
Taranta
“A French baguette with Mortadella, grapes and a piece of Crucolo cheese. And, of course, some Prosecco.”

Lucas Sousa
Beacon Hill Hotel & Bistro
“Something easy to eat while sitting out. Meats and cheeses for a sandwich, and some fruit.”

Ian Just
Society on High
“I would have to say our Cobb Salad; nicely grilled chicken on top of mixed greens, blue cheese, bacon pieces, hard cooked egg, and avocado. Perfect for a picnic.”

Bill Poirier
Sonsie
“An Asian picnic basket. Premixed Mai Tai with plenty of crushed ice. A sesame lobster salad roll, cold, Sriracha fried chicken, miso veggie slaw and brownies with crystalized ginger. Did I say plenty of Mai Tai?”

Paul Wahlberg
Alma Nove, Wahlburgers
“A six pack of Coca-Cola, pork cutlet sandwiches from my father’s recipe, homemade potato salad and roasted ears of corn.”

“Vow” by Sales

A short review I wrote!

Five Cent Sound

saless

By Alexandra Fileccia

Take the sounds of Lenka and Tegan & Sara, add a hint of Churchill and a pinch of The xx, melt them down into one, and you get Sales’s new single, “Vow.” There’s a familiarity to the song; it sits on the tip of your tongue, but you can’t quite put a name to it. That’s what makes “Vow” so appealing to the ears.

“Vow” starts out with a slow, somber guitar progression then quickly picks up with a bouncy beat. The catchy guitar riffs will have you bopping your head from side to side as Lauren Morgan sings, “Looked at you too long at last/ Fell apart in the lows of a laugh/ In those times you will vow (you will vow)/ That’s why you try to quit thinking aloud.” The lyrics have a darker sentiment than the up-beat guitar; they embody the feeling of being…

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