transmit
DESCRIPTION
A portfolio of recent workTRANSCRIPT
T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
T R A N S M I T
THIS BOOK AND EVERY PIXEL, PICA, AND POINT WITHIN IS FOR LIZ AND HENRY
T R A N S M I S S I O N S
TRANSMISSION No. 00 | Introduction 12
TRANSMISSION No. 01 | The Porpoise Song 16
TRANSMISSION No. 02 | The Future of Bicycles 30
TRANSMISSION No. 03 | Chance-Medley: The Punk Films of Alex Cox 42
TRANSMISSION No. 04 | Who Needs Twelve when You Got Seven? 62
TRANSMISSION No. 05 | Bigelow Tea Rebrand 76
TRANSMISSION No. 06 | Miracle Gro 86
TRANSMISSION No. 07 | Mad Dog Messa Rebrand 100
TRANSMISSION No. 08 | Master’s Thesis 108
8 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
TRANSMISSION No. 00 | Sol LeWitt once said: Since art is a vehicle for the transmission of ideas
through form, the reproduction of the form only reinforces the concept. It is the idea that is being repro-
duced. Anyone who understands the work of art owns it. We all own the Mona Lisa. For the past year
I have gone around thinking how brilliant it is that I came up with a quote too—one that is equally
profound: Design is a vehicle for the transmission of ideas through form. So, even though I did sort of
come up with a witty quote that encapsulates the design found within these pages, it’s influenced by
someone else. I’m comfortable with that. I’m comfortable with that.
DESIGN IS A VEHICLE FOR THE TRANSMISSION OF IDEAS THROUGH FORM.
—Todd Zimmer
1 2 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
TRANSMISSION No. 01 | “Porpoise Song (Theme from Head)” is a song written by Gerry Goffin
and Carole King and performed by pop/rock quartet The Monkees on their album Head. The song
was released as a single in 1968, and reached #62 on the Billboard Hot 100. The single version runs
over a minute longer than the album version. In the Monkees’ 1968 feature film Head, the song
appears at the beginning and the end of the production, when the group’s members jump from a
bridge as a means to permanently escape their lives. Solarization visual effects are used on screen
to mirror the psychedelic nature of the song’s lyrics. CLASS Type Experiments | INSTRUCTOR Stan
Zienka | PROJECT TITLE The Porpoise Song | DELIVERABLE 24 x 36 poster.
1 4 1 5C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 1 | T H E P O R P O I S E S O N G
1 4 1 5C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 1 | T H E P O R P O I S E S O N G
1 6 1 7C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 1 | T H E P O R P O I S E S O N G
1 6 1 7C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 1 | T H E P O R P O I S E S O N G
1 8 1 9C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 1 | T H E P O R P O I S E S O N G
1 8 1 9C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 1 | T H E P O R P O I S E S O N G
2 0 2 1C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 1 | T H E P O R P O I S E S O N G
2 0 2 1C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 1 | T H E P O R P O I S E S O N G
2 2 2 3C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 1 | T H E P O R P O I S E S O N G
2 2 C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
2 2 2 3C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 1 | T H E P O R P O I S E S O N G
2 3S E M E ST E R | FA L L 2 0 1 0
T R A N S M I S S I O N N o . 0 1 | T H E P O R P O I S E S O N G
2 4 C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
2 5S E M E ST E R | FA L L 2 0 1 0
T R A N S M I S S I O N N o . 0 1 | T H E P O R P O I S E S O N G
2 6 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
TRANSMISSION No. 02 | For most of my life, I have been enamored with bikes. At twelve I raced
BMX bikes and it was the only sport I was any good at; I was a solid placer for nearly four years. I loved
everything about the race and the bikes. I used to sleep near my bike — I would bring into my room
and keep it at the foot of my bed. This was an odd thing to do in the suburbs of New Jersey. I don’t
do that anymore. I still love bikes, but not that way. I just ride them. That’s how I do it today. Even as
the bikes and riders morph into a thing I no longer understand. CLASS Type Systems | INSTRUCTOR
Arvi Santos | PROJECT TITLE The Future of Bicycles | DELIVERABLE Book.
2 8 2 9C L AS S | T Y P E SYS T E M S I N ST R U C TO R | A R V I S A N T O S S E M E ST E R | S P R I N G 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 2 | T H E F U T U R E O F B I C Y C L E S
2 8 2 9C L AS S | T Y P E SYS T E M S I N ST R U C TO R | A R V I S A N T O S S E M E ST E R | S P R I N G 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 2 | T H E F U T U R E O F B I C Y C L E S
3 0 3 1C L AS S | T Y P E SYS T E M S I N ST R U C TO R | A R V I S A N T O S S E M E ST E R | S P R I N G 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 2 | T H E F U T U R E O F B I C Y C L E S
3 0 3 1C L AS S | T Y P E SYS T E M S I N ST R U C TO R | A R V I S A N T O S S E M E ST E R | S P R I N G 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 2 | T H E F U T U R E O F B I C Y C L E S
3 2 3 3C L AS S | T Y P E SYS T E M S I N ST R U C TO R | A R V I S A N T O S S E M E ST E R | S P R I N G 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 2 | T H E F U T U R E O F B I C Y C L E S
3 2 3 3C L AS S | T Y P E SYS T E M S I N ST R U C TO R | A R V I S A N T O S S E M E ST E R | S P R I N G 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 2 | T H E F U T U R E O F B I C Y C L E S
3 4 3 5C L AS S | T Y P E SYS T E M S I N ST R U C TO R | A R V I S A N T O S S E M E ST E R | S P R I N G 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 2 | T H E F U T U R E O F B I C Y C L E S
3 4 3 5C L AS S | T Y P E SYS T E M S I N ST R U C TO R | A R V I S A N T O S S E M E ST E R | S P R I N G 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 2 | T H E F U T U R E O F B I C Y C L E S
3 6 3 7C L AS S | T Y P E SYS T E M S I N ST R U C TO R | A R V I S A N T O S S E M E ST E R | S P R I N G 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 2 | T H E F U T U R E O F B I C Y C L E S
3 6 3 7C L AS S | T Y P E SYS T E M S I N ST R U C TO R | A R V I S A N T O S S E M E ST E R | S P R I N G 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 2 | T H E F U T U R E O F B I C Y C L E S
3 8 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
TRANSMISSION No. 03 | Since his early success with the roentgen-registering Repo Man in 1984
and that epic of the addled, Sid and Nancy two years later, Alex Cox has stuck to his guns, literally.
Each film is like a shoot-out with civilization. If Cox has a soft spot, it’s for cinema itself. His films
are shot through with sly references and signature send-offs. Resourceful and resilient, Alex Cox con-
tinues to apply his anarchic wit and stylistic subterfuge to micro-features that find an uneasy place
within commercial cinema. With over a dozen films behind him, Cox is still sure about one thing: the
revolution will not be monetized. CLASS Integrated Communications | INSTRUCTOR Marc English |
PROJECT TITLE Chance-Medley: The Punk Films of Alex Cox | DELIVERABLE Film Festival.
4 0 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
4 2 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
4 4 C L AS S | I N T E G R AT E D C O M M U N I C AT I O N S I N ST R U C TO R | M A R C E N G L I S H
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
4 5S E M E ST E R | S P R I N G 2 0 1 1
T R A N S M I S S I O N N o . 0 3 | C H A N C E - M E D L E Y : T H E P U N K F I L M S O F A L E X C O X
4 6 C L AS S | I N T E G R AT E D C O M M U N I C AT I O N S I N ST R U C TO R | M A R C E N G L I S H
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
4 7S E M E ST E R | S P R I N G 2 0 1 1
T R A N S M I S S I O N N o . 0 3 | C H A N C E - M E D L E Y : T H E P U N K F I L M S O F A L E X C O X
5 0 5 1C L AS S | I N T E G R AT E D C O M M U N I C AT I O N S I N ST R U C TO R | M A R C E N G L I S H S E M E ST E R | S P R I N G 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 3 | C H A N C E - M E D L E Y : T H E P U N K F I L M S O F A L E X C O X
5 0 5 1C L AS S | I N T E G R AT E D C O M M U N I C AT I O N S I N ST R U C TO R | M A R C E N G L I S H S E M E ST E R | S P R I N G 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 3 | C H A N C E - M E D L E Y : T H E P U N K F I L M S O F A L E X C O X
5 2 5 3C L AS S | I N T E G R AT E D C O M M U N I C AT I O N S I N ST R U C TO R | M A R C E N G L I S H S E M E ST E R | S P R I N G 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 3 | C H A N C E - M E D L E Y : T H E P U N K F I L M S O F A L E X C O X
5 2 5 3C L AS S | I N T E G R AT E D C O M M U N I C AT I O N S I N ST R U C TO R | M A R C E N G L I S H S E M E ST E R | S P R I N G 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 3 | C H A N C E - M E D L E Y : T H E P U N K F I L M S O F A L E X C O X
5 6 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
TRANSMISSION No. 04 | While I’m listening to records, the experience is much more than just
sitting there passively and not engaging. To me, records bring upon a very active experience. I listen
not just to the music, but to the snaps, the crackles, and the pops of the needle hitting a speck of dust
or a scratch in the groove. While I have my ears open, I also have my eyes open. I study the covers
and sleeves and admire the design, but also look and learn about the history of the record through its
creases and scuffs. I imagine the story of the record, and for those brief moments I am time traveling to
whichever era is being transmitted through the atmosphere. CLASS Type Experiments | INSTRUCTOR
Stan Zienka | PROJECT TITLE Who Needs Twelve When You Got Seven? | DELIVERABLE Book.
5 8 C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
5 9S E M E ST E R | FA L L 2 0 1 0
T R A N S M I S S I O N N o . 0 4 | W H O N E E D S T W E LV E W H E N Y O U G O T S E V E N ?
6 0 C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
6 1S E M E ST E R | FA L L 2 0 1 0
T R A N S M I S S I O N N o . 0 4 | W H O N E E D S T W E LV E W H E N Y O U G O T S E V E N ?
6 2 6 3C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 4 | W H O N E E D S T W E LV E W H E N Y O U G O T S E V E N ?
6 2 6 3C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 4 | W H O N E E D S T W E LV E W H E N Y O U G O T S E V E N ?
6 6 6 7C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 4 | W H O N E E D S T W E LV E W H E N Y O U G O T S E V E N ?
6 6 6 7C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 4 | W H O N E E D S T W E LV E W H E N Y O U G O T S E V E N ?
6 8 6 9C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 4 | W H O N E E D S T W E LV E W H E N Y O U G O T S E V E N ?
6 8 6 9C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A S E M E ST E R | FA L L 2 0 1 0
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 4 | W H O N E E D S T W E LV E W H E N Y O U G O T S E V E N ?
7 0 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
TRANSMISSION No. 05 | R.C. Bigelow, Inc, better known as the Bigelow Tea Company, is an
American tea company based in Fairfield, Connecticut. The company was founded by Ruth C. Bigelow
in the late 1940s, based on a recipe she marketed as “Constant Comment” tea. Bigelow is still a 100%
family-owned business that markets over 50 varieties of tea, including black, green and herbal teas,
all of which are still blended in Fairfield. They also own America’s only tea plantation, in Charleston,
South Carolina. Although still a privately held company, in 2009 their annual sales were reported to
be about $90 million. CLASS Package Design 2 | INSTRUCTOR Thomas McNulty | PROJECT TITLE
Bigelow Tea Rebrand | DELIVERABLE Tea Package.
7 0 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
7 2 C L AS S | PA C K A G I N G 2 I N ST R U C TO R | T H O M A S M C N U LT Y
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
7 3S E M E ST E R | FA L L 2 0 1 1
T R A N S M I S S I O N N o . 0 5 | B I G E L O W T E A R E B R A N D
74 C L AS S | PA C K A G I N G 2 I N ST R U C TO R | T H O M A S M C N U LT Y
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
7 5S E M E ST E R | FA L L 2 0 1 1
T R A N S M I S S I O N N o . 0 5 | B I G E L O W T E A R E B R A N D
76 C L AS S | T Y P E E X P E R I M E N T S I N ST R U C TO R | S TA N Z I E N K A
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
7 7S E M E ST E R | FA L L 2 0 1 0
T R A N S M I S S I O N N o . 0 5 | B I G E L O W T E A R E B R A N D
7 8 C L AS S | PA C K A G I N G 2 I N ST R U C TO R | T H O M A S M C N U LT Y
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
7 9S E M E ST E R | FA L L 2 0 1 1
T R A N S M I S S I O N N o . 0 5 | B I G E L O W T E A R E B R A N D
8 0 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
TRANSMISSION No. 06 | Miracle-Gro will leverage local insights and its global authority to
provide consumers the best solutions to enjoy healthy lawns and gardens, as well as a pest-free envi-
ronment. We will be a responsible corporate citizen and provide our associates with unique growth
opportunities and a dynamic workplace. In return, we will be rewarded with continued profitable
growth that enhances our market position and shareholder value. The Miracle-Gro identity is a seal
of approval and a promise of quality. By following these guidelines, you reap the benefits of the
Miracle-Gro identity and contribute to its strength. CLASS Nature of Identity | INSTRUCTOR Gordon
Mortensen | PROJECT TITLE Miracle-Gro | DELIVERABLE Rebranding Campaign
8 4 8 5C L AS S | N AT U R E O F I D E N T I T I Y I N ST R U C TO R | G O R D O N M O R T E N S E N S E M E ST E R | FA L L 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 6 | M I R A C L E - G R O
8 4 8 5C L AS S | N AT U R E O F I D E N T I T I Y I N ST R U C TO R | G O R D O N M O R T E N S E N S E M E ST E R | FA L L 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 6 | M I R A C L E - G R O
8 6 8 7C L AS S | N AT U R E O F I D E N T I T I Y I N ST R U C TO R | G O R D O N M O R T E N S E N S E M E ST E R | FA L L 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 6 | M I R A C L E - G R O
8 6 8 7C L AS S | N AT U R E O F I D E N T I T I Y I N ST R U C TO R | G O R D O N M O R T E N S E N S E M E ST E R | FA L L 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 6 | M I R A C L E - G R O
8 8 8 9C L AS S | N AT U R E O F I D E N T I T I Y I N ST R U C TO R | G O R D O N M O R T E N S E N S E M E ST E R | FA L L 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 6 | M I R A C L E - G R O
8 8 8 9C L AS S | N AT U R E O F I D E N T I T I Y I N ST R U C TO R | G O R D O N M O R T E N S E N S E M E ST E R | FA L L 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 6 | M I R A C L E - G R O
9 0 9 1C L AS S | N AT U R E O F I D E N T I T I Y I N ST R U C TO R | G O R D O N M O R T E N S E N S E M E ST E R | FA L L 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 6 | M I R A C L E - G R O
9 0 9 1C L AS S | N AT U R E O F I D E N T I T I Y I N ST R U C TO R | G O R D O N M O R T E N S E N S E M E ST E R | FA L L 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 6 | M I R A C L E - G R O
9 2 C L AS S | N AT U R E O F I D E N T I T I Y I N ST R U C TO R | G O R D O N M O R T E N S E N
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
9 3S E M E ST E R | FA L L 2 0 1 1
T R A N S M I S S I O N N o . 0 6 | M I R A C L E - G R O
9 4 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
TRANSMISSION No. 07 | Extra-virgin olive oil is the first pressing of whole unblemished olives
done within a day of harvest. Once someone tries a real extra virgin — an adult or a child, anybody
with taste buds — they’ll never go back to the fake kind. It’s distinctive, complex, the freshest thing
you’ve ever eaten. It makes you realize how rotten the other stuff is, literally rotten. But there has to
be a first time. Somehow we have to get those first drops of real extra virgin oil into their mouths,
to break them free from the habituation to bad oil, and from the brainwashing of advertising. There
has to be some good oil left in the world for people to taste. CLASS Package Design 2 | INSTRUCTOR
Thomas McNulty | PROJECT TITLE Mad Dog Mesa Rebrand | DELIVERABLE Olive Oil Package.
9 6 9 7C L AS S | PA C K A G I N G 2 I N ST R U C TO R | T H O M A S M C N U LT Y S E M E ST E R | FA L L 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 7 | O L I V E O I L R E B R A N D
9 6 9 7C L AS S | PA C K A G I N G 2 I N ST R U C TO R | T H O M A S M C N U LT Y S E M E ST E R | FA L L 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 7 | O L I V E O I L R E B R A N D
9 8 9 9C L AS S | PA C K A G I N G 2 I N ST R U C TO R | T H O M A S M C N U LT Y S E M E ST E R | FA L L 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 7 | O L I V E O I L R E B R A N D
(front) (back)(back) (front) (back) (front)
100% organic¤
cold-pressedü
estate grown
250 ml
extravirgin
olive oil
extravirgin
olive oilMad Dog Mesa is produced on a ranch in the Sierra
Foothills. We are open to the public on a reservation-only basis. To tour our farm, please call 530-842-8187 for more information.
our olives: In total, we have to date 3,200 olive trees on our property from which we make our extra virgin olive oil. We do not purchase olives from others to make our olive oil nor do we lease or rent existing olive groves in order to obtain olives. Our olives and olive oil are certified organic by the C.C.O.F.
our olive trees: The French varieties are: Aglandaou, Bouteillan,
Salonenque, Verdale de l'Herault,
Grossane, Cayon, Tanche, Picholine,
Columella, Cailletier, Rosee Du Mont
D'Or, Negrette,, Oliviere, Aglandaou Var
Criepam, Pardiguier, Brun, Rougette de
l'Ardeche, and Cayet Bleu. The Italian varieties are: Leccino, Frantoio, Morailo,
Coratina, and Pendolino. The Spanish variety is Manzanilla.
For more information, visit: www.MadDogMesa.com
100% organic¤
cold-pressedü
estate grown
250 ml
extravirgin
olive oil
extravirgin
olive oil Mad Dog Mesa is produced on a ranch in the Sierra
Foothills. We are open to the public on a reservation-only basis. To tour our farm, please call 530-842-8187 for more information.
our olives: In total, we have to date 3,200 olive trees on our property from which we make our extra virgin olive oil. We do not purchase olives from others to make our olive oil nor do we lease or rent existing olive groves in order to obtain olives. Our olives and olive oil are certified organic by the C.C.O.F.
our olive trees: The French varieties are: Aglandaou, Bouteillan,
Salonenque, Verdale de l'Herault,
Grossane, Cayon, Tanche, Picholine,
Columella, Cailletier, Rosee Du Mont
D'Or, Negrette,, Oliviere, Aglandaou Var
Criepam, Pardiguier, Brun, Rougette de
l'Ardeche, and Cayet Bleu. The Italian varieties are: Leccino, Frantoio, Morailo,
Coratina, and Pendolino. The Spanish variety is Manzanilla.
For more information, visit: www.MadDogMesa.com
250 ml
mad dog
mesa
100%ORGANICCOLDPRESSEDESTATEGROWN
EXTRAVIRGINOLIVEOIL
Mad Dog Mesa is produced on a ranch in the Sierra
Foothills. We are open to the public on a reservation-only basis. To tour our farm, please call 530-842-8187 for more information.
our olives: In total, we have to date 3,200 olive trees on our property from which we make our extra virgin olive oil. We do not purchase olives from others to make our olive oil nor do we lease or rent existing olive groves in order to obtain olives. Our olives and olive oil are certified organic by the C.C.O.F.
our olive trees: The French varieties are: Aglandaou, Bouteillan,
Salonenque, Verdale de l'Herault,
Grossane, Cayon, Tanche, Picholine,
Columella, Cailletier, Rosee Du Mont
D'Or, Negrette,, Oliviere, Aglandaou Var
Criepam, Pardiguier, Brun, Rougette de
l'Ardeche, and Cayet Bleu. The Italian varieties are: Leccino, Frantoio, Morailo,
Coratina, and Pendolino. The Spanish variety is Manzanilla.
For more information, visit www.MadDogMesa.com
9 8 9 9C L AS S | PA C K A G I N G 2 I N ST R U C TO R | T H O M A S M C N U LT Y S E M E ST E R | FA L L 2 0 1 1
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA T R A N S M I S S I O N N o . 0 7 | O L I V E O I L R E B R A N D
(back) (front) (back) (front) (back)(front)
Mad Dog Mesa is produced on a ranch in the Sierra
Foothills. We are open to the public on a reservation-only basis. To tour our farm, please call 530-842-8187 for more information.
our olives: In total, we have to date 3,200 olive trees on our property from which we make our extra virgin olive oil. We do not purchase olives from others to make our olive oil nor do we lease or rent existing olive groves in order to obtain olives. Our olives and olive oil are certified organic by the C.C.O.F.
our olive trees: The French varieties are: Aglandaou, Bouteillan,
Salonenque, Verdale de l'Herault,
Grossane, Cayon, Tanche, Picholine,
Columella, Cailletier, Rosee Du Mont
D'Or, Negrette,, Oliviere, Aglandaou Var
Criepam, Pardiguier, Brun, Rougette de
l'Ardeche, and Cayet Bleu. The Italian varieties are: Leccino, Frantoio, Morailo,
Coratina, and Pendolino. The Spanish variety is Manzanilla.
For more information, visit: www.MadDogMesa.com
100% organic¤
cold-pressedü
estate grown
250 ml
extravirgin
olive oil
extravirgin
olive oil
100% organicÍ
cold-pressedÍ
estate grown
250 ml
extravirgin
olive oil
extravirgin
olive oil Mad Dog Mesa is produced on a ranch in the Sierra
Foothills. We are open to the public on a reservation-only basis. To tour our farm, please call 530-842-8187 for more information.
our olives: In total, we have to date 3,200 olive trees on our property from which we make our extra virgin olive oil. We do not purchase olives from others to make our olive oil nor do we lease or rent existing olive groves in order to obtain olives. Our olives and olive oil are certified organic by the C.C.O.F.
our olive trees: The French varieties are: Aglandaou, Bouteillan,
Salonenque, Verdale de l'Herault,
Grossane, Cayon, Tanche, Picholine,
Columella, Cailletier, Rosee Du Mont
D'Or, Negrette,, Oliviere, Aglandaou Var
Criepam, Pardiguier, Brun, Rougette de
l'Ardeche, and Cayet Bleu. The Italian varieties are: Leccino, Frantoio, Morailo,
Coratina, and Pendolino. The Spanish variety is Manzanilla.
For more information, visit: www.MadDogMesa.com
OLIVE OIL
MADOGMESA.COMENJOY OLIVES // LIVE LONGER.
TO OUR DOG MESA!
MAD DOG MESA IS PRODUCED
ON A RANCH IN THE SIERRA
FOOTHILS. WE ARE OPEN TO
THE PUBLIC ON RESOVATION
BASIS ONLY. TO TOUR OUR FARM
AND MORE INFORMATION ABOUT
US AND OUR PRODUCTS.
PLEASE CALL: 530.842.8187
1 0 0 C L AS S | PA C K A G I N G 2 I N ST R U C TO R | T H O M A S M C N U LT Y
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
1 0 1S E M E ST E R | FA L L 2 0 1 1
T R A N S M I S S I O N N o . 0 7 | O L I V E O I L R E B R A N D
1 0 2 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
THE WORD GARDEN COMES FROM THE OLD ENGLISH GEARD, MEANING A FENCE
OR ENCLOSURE, AND FROM GARTH, MEANING A YARD OR A PIECE OF ENCLOSED
GROUND. ENCLOSURE IS ESSENTIAL TO GARDENING... THIS RAISES FUNDAMENTAL
QUESTIONS, SUCH AS WHO IS DOING THE ENCLOSING, WHO OWNS THE LAND, AND
WHO IS BEING KEPT OUT.
— Martin Hoyles
1 0 4 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
TRANSMISSION No. 08 | Community gardens empower individuals, bond together stronger com-
munities, beautify local areas, produce nutritious food, and provide valuable recreational, spiritual,
and therapeutic opportunities. By growing food together, we as a society grow together, by restoring
in us our ancestral, historical, and spiritual roots in agriculture shared by people globally. We are all
descendants of farmers, growers, harvesters, and sowers. Sow the City is the name of my Master’s
Thesis that serves the community garden movement. These gardens offer a solution to many woes
of modern urban life. From the beautifying of neighborhoods to stimulating social interaction, from
organic food production to the conservation of resources. The benefits are plentiful and essential to
urban life. CLASS Thesis Development | INSTRUCTOR Phil Hamlett and Hunter Wimmer | PROJECT
TITLE Sow the City | DELIVERABLE Master’s Thesis.
1 0 6 C L AS S | T H E S I S D E V E L O P M E N T I N ST R U C TO R | P H I L H A M L E T T
T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
1 0 7S E M E ST E R | S P R I N G 2 0 1 3
T R A N S M I S S I O N N o . 0 8 | S O W T H E C I T Y
1 0 8 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
1 1 0 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
1 1 2 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
1 1 4 C L AS S | T H E S I S D E V E L O P M E N T I N ST R U C TO R | P H I L H A M L E T T
al amenyfarm
fairviewcommunit y garden
longacre urbancommunit y gardenerie@6th
farm & garden
urban oasiscommunit y garden
phat beetscommunit y garden
SOW THE CITY APP | The mobile app provides users with an easy way to find community gardens within any state,
city, or zip code. If your city does not have a garden, the app will link to resources to get one in the ground and growing.
The easiest way to locate community gardens wherever you are. All of the information displayed within Sow the City is
freely available from various sources.
1 1 5S E M E ST E R | S P R I N G 2 0 1 3
T R A N S M I S S I O N N o . 0 8 | S O W T H E C I T Y
1 1 6 C L AS S | T H E S I S D E V E L O P M E N T I N ST R U C TO R | P H I L H A M L E T T
SOW THE CITY WEBSITE | The website for Sow the City will open the lines of communication between gardens that
are current, and serve as a place to meet others interested in forming a new garden. There will be expert answers to
novice questions, advice on hosting meetings, and pointers on planning events in the garden. Also on the site is a vetted
directory of garden resources and a trustworthy garden grow calendar.
1 1 7S E M E ST E R | S P R I N G 2 0 1 3
T R A N S M I S S I O N N o . 0 8 | S O W T H E C I T Y
1 1 8 T R A N S M I T | T H E P O R T F O L I O O F T O D D Z I M M E R , M FA
FROM THE BOTTOM OF MY EVER LOVIN’ HEART I THANK | Liz and Henry, our famlies,
and our friends. I would like to thank Phil Hamlett, Mary Scott, Hunter Wimmer, and Thomas
McNulty of the School of Graphic Design for patience, guidance, and wisdom during my time here.
SCHOOL | Academy of Art University, School of Graphic Design
COURSE | Senior Portfolio
INSTRUCTOR | Mary Scott
STUDENT | Todd Zimmer
TELEPHONE | 510.501.1513
EMAIL | [email protected]
WEBSITE | www.ToddZimmer.org
PRINTED & BOUND BY | Blurb
PHOTOGRAPHY | Todd Zimmer
TITLE OF BOOK | Transmit: The Portfolio of Todd Zimmer, mfa
FONTS | Interstate, Fairfield lh
SOFTWARE | Adobe Creative Suite 6.0, and LiveSurface
© 2013 All rights reserved. No part of this publication can be reproduced
without permission from Todd Zimmer.