New Work

As I am currently attending the University of Texas at Arlington acquiring my master’s degree in landscape architecture, I will be posting my projects and work from all my classes. I will include projects from studios, core classes and electives that way everyone and myself can review my progress.

Don’t be afraid to leave a comment and follow me on LinkedIn at


JP 🙂

Coronado News Brief Podcast


What I have learned from this podcast assignment including many things. For example, the annunciation of my words. I’ve always had trouble annunciating my words, I somewhat mumble a lot. So, from this podcast, I learned to somewhat exaggerate my words to sound more crisp and loud. The second thing I learned was taking my time with talking. For example, I had to do many retakes because I would speak very fast and slur, but I still didn’t feel comfortable with the finished project. The last thing I learned is about the software. I had trouble exporting my podcast because many of the songs I selected were not eligible to export, I’m assuming because of copyright issues. GarageBand was actually easy and simple to use, I thought I would have trouble, but I didn’t.

StMU talking with Mayor Ron Nirenburg

I live-tweeted during the Community Conversations: San Antonio – A Vision for a Tricentennial City held at St. Mary’s University in University Center on November 7th, 2017. This was a special session because it included special guest, Mayor Ron Nirenberg and former TV host and alumni Rick Casey.  The mayor explained what events and projects would happen in 2018 and how they will impact the city and its people for the better.


Polvorones by Holly Basaldu

Videography and Production by John Paul Coronado

Holly Basaldu, a Speech Communication major at St. Mary’s University in San Antonio, Texas tells her story behind her favorite Mexican pastry dish, polvorones. She describes the recipe, her origins of baking and the unspoken bridge between culture and food.


  • 2 sticks (16 tablespoons of unsalted butter at room temp
  • 1/2 cup of granulated sugar
  • 1/2 cup of confectioners’ sugar
  • 1 tablespoon of ground cinnamon
  • 1/2 cup of walnuts (optional)


Preheat the oven to 325 degrees F. Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the granulated sugar and beat until light and fluffy. Scrape down the sides of the bowl. Put the confectioners’ sugar in a large bowl. Roll the dough by two teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.

Bake the cookies until golden brown or for 18 minutes. Cool cookies down for 5 minutes. Toss the cookies in the powdered sugar. Transfer the sugar-coated cookies on a separate plate.



Traveled to LUSH

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  1. Mesmerizing Metamorphous bath bombs on display at the LUSH Fresh Handmade Cosmetics store at NorthStar Mall.
  2. The Bewitched bubble bar, you know what they say about black cats…running into them is a clear sign of good luck, but only at LUSH.
  3. The Charity Pot – Wolf Awareness Inc, to protect grey wolf conservations which 100% of proceeds go to.
  4. My great friend Holly B., a senior at St. Mary’s, holding a giant block of Outback Mate, that will tingle your senses with peppermint.
  5. Geremy, an employee at LUSH, shows his glittery hands after a long day of demoing products.