Mersiha Mesihovic and her family left their native Bosnia & Herzegovina for Sweden when war broke out in the Balkans in 1993. Now 27 and living in New York, Mesihovic is the Founder and Artistic Director of CircuitDebris. The dance company, though only two years old, has already performed at such prestigious events as the 8th International Dance Festival Venice, Italy (to which Mesihovic was one of only ten choreographers invited), the New Works Festival, and the Bates Dance Festival. This fall, CircuitDebris will be performing a new piece, Dissonance, as part of NYC10, an initiative of NYC Dance Week. In addition to managing and choreographing for her company, Mesihovic performs as a dancer and composes music for her works. "Being multi-faceted and staying current are very important to me," she explains, "though I'm also strongly influenced by the traditions in which I've been immersed -- hardcore ballet training and Balkan culture." In this Q&A, Mersiha discusses the challenges and rewards of running an emerging dance company in NYC and her goals and inspirations as an artist.  Read more.

by Tamara Johnson   

CircuitDebris - Necessary Amenity

Having the coveted "banana foot" may be beautiful but may also be painful because with a highly arched and flexible foot, more stress is placed on the section of the foot between the ankle and toes (metatarsals.) The dancer may also find it difficult to fit into pointe shoes properly. The foot may be unstable due to the heel tilting inward which can lead to weaker ankles and possible ankle sprains and Achilles tendinitis. Read more.

Deliciously Healthy

Recipe   

 

Summer Beet Stacks  

Makes 4 Beet Stacks

 

• 4 beets, small to medium sized
• 4 ounces goat cheese
• 1/2 cup walnuts, chopped
• 1/4 cup balsamic vinegar
• 1/2 cup walnut oil
• 1 tablespoon fresh thyme leaves, roughly chopped
• salt & pepper

1. Preheat oven to 350º F.
2. Scrub, rinse and pat beets dry then rub with a small amount of olive oil and wrap tightly in foil (two beets per foil packet).  Roast for 1 to 1 1/2 hours until beets are tender and easily pierced with a knife.  Allow to slightly cool then carefully remove skin.  (The beets will stain your hands and clothing! So I use rubber gloves.)  Set aside.
3. In a small, dry frying pan toast walnuts until slightly browned.  Set aside.
4. In a small bowl, whisk together balsamic vinegar and walnut oil then season with salt and pepper to taste.  Set aside.
5. Once skin is removed slice beets width-wise into three or four sections (depending on the size of the beet.)  
6. In layers, alternate beet slices and crumbled goat cheese.  Drizzle stacks with balsamic walnut oil vinaigrette, fresh thyme leaves and the toasted walnuts.  Enjoy.

For more healthy recipes visit TheWorldDances' Health and Wellness Pinterest Board.